Cooking Class Leads to Delicious Feast

I attended a basic cooking techniques class at The Rolling Pin on Saturday and it rocked my world. We boned chicken breasts, poached salmon, made inventive yet simple sauces and discovered the wonderful world of root vegetables. Thus, my subsequent Monday night dinner was divine. I winged it a little bit based on my cooking class memories and the help of yummy ingredients from Harry's Farmers Market but I'll try to sum up a recipe for you all.

I have a couple reminders before we begin. First, don't use non-stick skillets if possible. It's the slight stick of browning food bits that create flavor. Although, for instance, the chicken breast will stick a bit at first, it will stop sticking when it's ready to be turned. Second, heat an empty pan first, then add only just enough oil to coat the bottom of the pan. Third, be confident and always taste your food. Don't be afraid to adjust as you go and always add salt incrementally instead of all at the beginning.

Sauteed Chicken Breast over Bow Tie Noodles with Sundried Tomato and Olive Cream Sauce
(Served 8)

Chicken
4 Bone-In Chicken Breasts
Kosher Salt and Pepper, to taste
Rosemary, to taste

Stock
Chicken bones, from the breasts, roasted
3 Celery stocks
3 Carrot sticks (or 12 baby carrots)
1 Yellow onion
Thyme
Parsley

Pasta
Bow tie pasta
Extra Virgin Olive Oil
2 Tsbp. butter

Root Vegetables
2 Tsbp. butter
3 ladles of stock
1 Rudabega, diced
1 Turnip, diced
1 Celery Root, diced
1 package of baby carrots, halved
3 Golden Beats, diced
4-5 Shallots, cut in half and peeled
2 Tbsp. Sugar
Salt and pepper
Thyme
Parsley

Sauce
Olive oil
2-3 Shallots, minced
2-3 Cloves of Garlic, diced
1 cup chopped mushrooms
1/2 cup Chardonnay
1 cup Sundried Tomatoes, cut into strips
1/2 cup Olives (Black-ish Purple), halved
Thyme
1 ladle (homemade) chicken stock
4-5 Tbsp. Heavy cream
Kosher Salt, Pepper
Pinch of sugar

Instructions

1. Preheat the oven to 400F. Bone your chicken breasts to produce a breast, a tender and a bone. Place the bones on a baking sheet with a little oil and let them roast while you prep your little heart out.
2. Begin by chopping up your celery, carrot sticks and onion. Meanwhile fill a stock pot up halfway with water and bring to a boil. 
3. Add the celery, carrots, onion, thyme, parsley and bones, then bring down to a simmer.
4. Dice all of your root vegetables into equal sized cubes, roughly 1 inch sides.
5. Salt and pepper both sides of the raw chicken breasts and tenders. 
6. Heat up a skillet (not a non-stick pan, with angled out sides to allow for faster evaporation) then add just enough olive oil to coat the pan. Once the oil is shimmering, add 1 or 2 chicken breasts, presentation (a.k.a. former skin side) down. DO NOT MOVE IT AROUND ON THE PAN
7. Once the chicken is golden brown on the outside, it will stop sticking to the pan and you can flip to cook the other side. The meat will only be cooked about halfway through when done in the pan.
8. Turn the oven down to 375. Place your half-cooked chicken breast on a baking sheet and cook then the rest of the way, checking often to ensure they do not over-cook. 
9. Now get your root vegetables going. Melt 2 Tbsp. of butter into a large skillet over medium heat. Add all of the vegetables, thyme and parsley as well as 3 ladles of stock. Stir around a bit and cover.
10. For the sauce, heat a non non-stick skillet, then add olive oil to coat. 
11. Add diced shallots, moving them around constantly. After a couple minutes add garlic and mushrooms. Stir around for another couple minutes then de-glaze with 1/2 cup of wine.
12. Once that has reduced down, add the tomatoes, olives, and thyme. Also add a ladle of stock and 4-5 Tbsp of heavy cream. 
13. While the sauce reduces, cook the pasta and, if you like, stick a buttered baguette in the oven.
14. Taste your sauce! Add salt, pepper and a pinch of sugar as needed to taste.
15. Remove the sauce from the heat once it is flavored and reduced as you like.
16. Check on the vegetables. Add salt and pepper as needed. Add 2-3 Tbsp of sugar. The vegetables will be done when they are fork tender.

Enjoy!

 

A Passage to India

Inspired by everything Indian, I achieved one of my most successful menus to date. Somehow I found a main dish, vegetable and drink that complemented each other perfectly. Old Mr. Forster must have been whispering secrets in my ear.


Ginger Curry Chicken with Lentils and Leeks

Ingredients

• 3 lb. boneless skinless chicken breast, cut into chunks
• 2 Tbsp. curry powder
• 1/2 Tsp. salt
• 2 Tbsp. vegetable oil
• 1 Tbsp. grated fresh ginger
• 2 large leeks, halved lengthwise, rinsed, and sliced
• 1 small orange, cut in wedges
• 1 cup French lentils, rinsed and drained
• 1 14-oz. can reduced-sodium chicken broth
• 1 to 2 heads baby bok choy, separated into individual leaves (chopped smaller if desired)
  

Directions

1. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in a 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan.
   
2. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
3. Stir in lentils and broth.
   
4. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink.
5. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

Tangy Cabbage with Fennel and Cumin
Ingredients

half a head of cabbage, cut into strips
1 medium onion, cut into half moons
3 garlic cloves
1 large handful of fresh parsley
1 bay leaf
1/2 Tsp red chile flakes
1 Tsp cumin seeds
3/4 Tsp fennel seeds
3 Tbsp olive oil
2 Tbsp butter
splash of water
2 tablespoons red wine vinegar
salt/pepper

Directions

1. Lay the cabbage flat on the table with the rounded side pointing up. Slice it crosswise into thin ribbons.
2. Peel and halve the onion then slice it crosswise as well into half moons.
3. Pound the garlic cloves with the back of your knife, peel them and leave them as they are.
4. Place the onions, garlic, olive oil, a healthy dose of salt, and all the spices in a medium pan and sautee over medium heat until the onions are almost soft.
5. Add the cabbage, parsley, butter, a splash of water (to moisten the pan) and saute for about another 5 minutes until it is crunchy/tender. (Remember it will cook a little bit more when you turn off the heat.)
6. Add vinegar and toss. Add more salt/pepper as needed.

Mango Lassi
Makes 2 (8 oz.) servings

2 cups coconut milk
1 ripe mango, cut into large chunks
1/2 cup of plain yogurt

1. Combine all ingredients in the blender.
2. Process until smooth.
3. Chill before enjoying.