Chicken Breasts with Diced Aromatic Vegetables and Cream

Loved the movie, Julie and Julia and the book, My Life in France by Julia Child. and am hating the book written by the Croutons with Wonder Bread blogger who blogged about doing all of the recipes in Mastering the Art of French Cooking in one year.

This chicken recipe (involving, of course, butter and cream) was requested and straight from Julia Child...here is Supremes de Volaille a l'Ecossaise. Read entire recipe before beginning.

Dice neatly to make 2/3 to 3/4 cup:
1 medium carrot,
1 to 2 tender celery stalks
1 medium white onion

Cooked the diced vegetables slowly with 1/8 teaspoon salt and 5 tablespoons of butter for about 10 minutes in a covered casserole. Vegetables should be tender, but not browned. (heavy covered fireproof casserole that will hold four supremes)

4 supremes (boned chicken breasts trimmed of icky bits (that's me...not Julia))

Rub the supremes with drops of lemon juice and sprinkle lightly with salt and pepper.
Roll each supreme in the butter and vegies then cover with a buttered parchment or waxed
paper that is buttered on one side (buttered side to touch the supremes)

Place in preheated 400 degree oven.

After 6 minutes, press top of supreme with finger. If still soft, return to oven for another minute. When meat is springy to touch, it is done.

Remove supremes from pan and put on warm platter and cover while making sauce.

Sauce:

In pan in which chicken and vegies cooked, pour

1/4 cup beef bouillon (I use Campbells...uh oh...maybe I shouldn't have been snippy about
Wonder Bread croutons)
1/4 cup port or dry white vermouth

Boil over high heat until liquid is syrupy.

Stir in

1 cup whipping cream (or creme fraiche if available)

Bring to boil again and boil until cream has thickened slightly.

Off heat, taste for seasoning. Add salt, pepper and a few drops of lemon juice if needed)

Pour sauce over supremes, sprinkle with parsley.

Serve with little steamed or boiled potatoes.


(You could make ahead and then very gently reheat).

Shepherd's Pie

Shepherd's Pie is a great way to use up leftover mashed potatoes. You don't really need a recipe. Just brown the ground beef (or use soy protein) and add in cooked vegies (carrots, onions, celery, peas, a bit of tomato), top with the mashed potatoes and bake in the oven. The following recipe comes from the website, epicurious.com

Shepherd's Pie

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground beef
  
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste (or a seeded, chopped tomato)
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Pepper and salt to taste..and parsley if you'd like
  

Preparation:

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and salt and pepper. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt. (If using leftovers, make sure they are moistened with milk and some melted butter)

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Mediterranean Quinoa with Broccoli

From the Washington Post food section. Quick and easy to make, tasty and very healthy!

Mediterranean Quinoa With Broccoli

Ingredients:

1 1/2 cups quinoa
1 1/2 lbs broccoli
1 to 2 medium lemons
1/2 cups oil packed sundried tomatoes
5 tablespoons olive oil (may use oil from the sundried tomatoes)
salt to taste

Directions:

Cook quinoa according to directions.

Break broccoli up into florets and cut the stalks (peel if necessary) into 3/4 inch pieces and cook.

While quinoa and broccoli are cooking, make dressing from lemon juice (I didn't use all the juice from 2 lemons), olive oil and salt.

Coarsely chop sundried tomatoes.

Drain quinoa and broccoli.

Put into bowl with dressing and sundried tomatoes and toss together

Add more salt or lemon juice to taste.

Can serve warm or at room temperature.

TEMPEH

Dried Red Chilies, Petra, Jordan

Tempeh

I think Susy learned this recipe at a cooking class at a Burmese restaurant. Very tasty served with rice and healthy...

3 tbs oil
1 garlic clove, chopped fine (I usually put in a bit more)
1 inch fresh ginger, chopped fine
½ cup slice onion (I put in a whole large onion)
¼ tsp tumeric (I usually add a bit more)
1 tsp hot red chili flakes
2 cups crumbled tempeh
1 tsp salt (not necessary)
2 tsp soy sauce (to taste)
½ cup roasted peanuts, coarsely chopped
One small can of whole plum tomatoes. I cut the tomatoes in chunks and I add the juice as well.
1 -4 hot green chilies, cut in 4 pieces each (again, to taste...I usually use one chili or none)

Heat oil in skillet and fry the garlic, onion, ginger and tumeric over moderate heat until light brown.

Add chili flakes, tempeh, salt and soy sauce and fry three or four minutes stirring so all is well mixed.

Add peanuts and fry 2 minutes more.

Add tomato, fry 2 minutes.

Add fresh chilies, fry a moment more and serve.

Garlic Mashed Potatoes

Kings Crown near King Hill, Idaho

GARLIC MASHED POTATOES

Lots of butter and cream...but wonderful taste and texture...

4 pounds red-skinned potatoes, unpeeled, quartered (scrub well and cut out any eyes)
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup finely chopped onion
3 tablespoons finely chopped garlic
1 cup whipping cream

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.

Meanwhile, melt 1/4 cup butter in large skillet over medium heat.
Add onion and sauté until translucent, about 3 minutes.
Add garlic and sauté until tender, about 3 minutes.
Add onion-garlic mixture to potatoes.
Add cream and remaining 1/4 cup butter; mash coarsely. Season to taste with salt and pepper and serve. Serves 6 to 8.

Pita Crisps

Crisp pita wedges to serve with hummus and other dips...


Preheat oven to 400°F.

Brush pita breads on both sides with oil (I usually don't do this step).

Cut each bread into 8 wedges. Arrange on cookie sheets.

Bake until lightly brown and crisp, about 12 minutes.

Kevin's Biscuits

Especially good eaten warm and slathered with butter and jam.

Ingredients:

1/2 cup butter
2 cups flour
1 TBSP sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk

Preheat oven to 450*

Mix dry ingredients. Cut butter into flour until the mixture resembles fine crumbs (Or pulse in the food processor)

Stir in milk until dough leaves sides of bowl.

Dough will be soft and sticky.

Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch round cutter.

Place on ungreased cookie sheet about an inch apart for crusty sides (for soft sides, let biscuits touch).

Bake until golden brown - 10 to 12 minutes.

Immediately remove from cookie sheet.

A make ahead note: you can take the cut out biscuits and freeze. When ready to cook, place frozen biscuits on cookie sheet and proceed as described above.