poached chicken with tarragon sauce

I first made this dish during culinary school, and I fell in love with it!  I make it from time to time because it is so easy and delicious.  Bonus:  this can be made in 30 minutes!

 {poached chicken with tarragon sauce}

 {side view}

one year ago:  Italian stewed chicken with fennel and cannellini

poached chicken with tarragon sauce
from on cooking (an old culinary textbook)

makes 4 servings

2 pounds chicken breasts or thighs, boneless and skinless
1/2 cup white wine
2 cups chicken broth
1 bay leaf
1/4 t dried thyme
1 teaspoon dried tarragon
3 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream

Rice or pasta (cooked)

1. Place chicken in a pan with a lid.
2. Add wine, broth, bay leaf, thyme, and tarragon to pan. 
3. Turn burner to medium-high and allow liquid to come to a simmer (just starts steaming). 
4. Turn down to medium, cover and cook for 10-15 minutes or until chicken is cook through. 
5. Meanwhile, make a roux with the butter and flour; set aside. 
6. Remove lid once chicken is done; remove chicken and keep warm. 
7. Turn back up to medium-high and allow liquid to reduce by half (should take about 5 minutes). 
8. Add cream and stir to combine. 
9. Add roux until combined and cook until sauce thickens about 5 minutes. 
10. Serve over rice or pasta (rice is my preferred starch with this dish).

Tarragon has a sweet, licorice flavor.  If you don't like tarragon or don't want to try it, then substitute thyme or basil for it since both herbs work with this dish.

 

Have you ever had tarragon?  Did you like it?  I'd love to hear about your experience!

 

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Ratatouille

When I say that my family pays in food, I am being very serious.  Circumstances beyond my control have left me without a car so no way to get to yoga on nights the hubby goes to class.  My mother is gracious enough to volunteer to drive me (when she goes), and so I am paying her back by feeding her twice a week.  Pretty good deal if you ask me!

I made Ratatouille the first night she was over, and she loved it!  This recipe makes a large enough quantity that she took some home, and I still had leftovers!

 {Ratatouille}

 {Layering vegetables}

 {Sprinkle Parmesan or Romano cheese on top}

 {Serve with garlic bread to complete this meatless meal!}

Ratatouille
from food.com

Makes 8 servings

2 large onions, sliced
1 large eggplant, cubed
3-4 zucchini, sliced in semi-circles
6 cloves garlic, cut into large chunks
2 green peppers, de-seeded and cut into strips
2 cans diced tomatoes (or use 2 large fresh tomatoes)
2-6 oz can tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon chili flakes
1/4 cup olive oil
Parmesan or Romano cheese (optional)

1. Layer half of vegetables in a large crock-pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Mix all the spices together in a small bowl.
3. Sprinkle half of spice mix over vegetables in the crock-pot.
4. Dot with one can of tomato paste.
5. Repeat layering process with remaining vegetables, spices and tomato paste.
6. Drizzle with olive oil.
7. Cook on low for 6-8 hours.
8. Serve sprinkled with cheese. 

This is a great recipe for a Meatless Monday (or any day!).  It's very hearty and healthy!  Do you have any beloved meatless meals that I can try?  I'd love to hear some!

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Coq au Vin (Rooster with Wine)

When I first started cooking, hubby HATED wine in anything.  Thankfully, he has been a better sport about it within the last two years, sometimes he still grumbles "this has wine in it".  Oh well--the kicker is, he eats all the food anyway!  He did confide to me that 95% of what I make is really good, 2.5% is okay, and 2.5% is terrible.  Those are some pretty good odds that what I make he will like!

{Cock au Vin on buttered noodles}

{Browning the bacon, onions and garlic}

{Getting everything together}

{Searing chicken}

{Nice sear!}

{Sauting mushrooms}

{Adding wine and spices}

{Add chicken back into the pot}

{Oops!  Forgot the bay leaf!}

{Buttered noodles}

{Letting the sauce reduce}

Coq au Vin (Rooster with Wine)
from 50 Shades of Chicken

Makes 4 servings

4 oz bacon, cut into bite-sized pieces
1 pint mushrooms, sliced
1 large onion, sliced
4 chicken thighs
1 1/4 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic, peeled and smashed
1 cup chicken broth
1 cup dry red wine
2 bay leaves
1 teaspoon dried thyme
3 parsley stems (2 teaspoons dried)
Pasta, cooked and buttered

1. Brown bacon, onions and garlic in a Dutch oven until crispy; remove and set aside.
2. Add chicken, skin side down to get a good sear.  Brown chicken on both sides.
3. Add mushrooms and saute until browned.
4. Add the bacon, onions, garlic, and remaining ingredients, except cooked pasta, back to Dutch oven.
5. Simmer for 30 minutes covered.
6. Uncover and simmer for another 20 minutes; sauce should reduce by half or two-thirds (basically evaporating the water/liquid to thicken the sauce and concentrate flavors).
7. Serve sauce and chicken over pasta.

I love fall.  I'm transitioning into heavier foods like this dish!  My crock-pot is gearing up for all the soups and stews I'll be making!  Do you like heavy dishes year-round or just in cold months?

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Chocolate Mousse

My office had three birthdays this month (that's 3 of 4 people in the office--the odd man out is in February), and they are pretty evenly spaced out.  So to save our waistlines, I made black bean brownies for the first birthday.  For my birthday, I made this chocolate mousse made with yogurt instead of straight cream.  For the last birthday, I'll be making lemon bars which will be full-fledged goodness!

 

{Chocolate Mousse} 

Let me tell you--I tried this mousse just as I got done mixing it, and I wasn't too sure how it would turn out.  I let it cool overnight, and the next morning I tried it again--pure and absolute deliciousness!  When I brought it to the office, the ladies remarked that it had the texture of a Yoplait Whip.  Considering I did no whipping--I'll take it!

 

{Dark chocolate and yogurt}

 

{Heat cream to melt the chocolate}

 

{Whisk yogurt until smooth}

 

{Add chocolate}

 

{Melted chocolate}

 

{Add chocolate mix to yogurt}

 

{Fold until incorporated and then refrigerate}

Chocolate Mousse
from The Shiksa in the Kitchen

Makes about 1 quart

9 oz chopped dark chocolate (70% cocoa)
1 cup heavy cream
4 tablespoons sugar
Pinch of salt
17.6 oz Fage Greek yogurt

1. Break chocolate into even pieces.
2. In a saucepan, whisk together the cream, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.  
3. Add the chocolate to the cream and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the cream and chocolate mixture is smooth and no longer grainy.
4. Drain off any excess liquid from Greek yogurt and use a whisk to whip the yogurt till smooth.
5. Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate.
6. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
7. Divide the mixture between 6 ramekins, dessert bowls or mugs. Smooth and swirl the top of each serving with a spoon.  The mousse can also be left in a big container and scooped out.
8. Chill for at least 2 hours, up to overnight. Serve cold.

Mousse is different than pudding which is a custard.  Mousse is basically flavored whipped cream, when made traditionally.  Using yogurt lightens the calorie intake considerably plus yogurt is good for you.  I've made and had real mousse before, and this is definitely on par with the flavor and texture!

Have you ever had real mousse?

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Brie, Bacon and Basil Pasta

This is one of those recipes that my hubby wouldn't like because of the brie.  So what do I do?  I tell my mom I am taking over her kitchen and making her dinner!  How can you say no to that?

{Brie, Bacon and Basil Pasta}

{Cooking the bacon}

{Getting my mise en place together}

{Browning the onions and garlic}

{Adding cooked pasta}

{Add brie and milk, heating until brie melts}

{Stir basil in right before serving}

Brie, Bacon and Basil Pasta

Serves 4

1/2 pound bacon, chopped
1 small onion, sliced
4 cloves garlic, minced
7 oz brie, cubed
2 tablespoons milk
1/4 teaspoon black pepper
10 basil leaves, chopped
8 oz dried pasta

1. Cook pasta according to package directions.
2. In a large saute pan, heat bacon on medium high heat until cooked.
3. Turn heat up to medium-high and add garlic and onions; saute until bacon is crisp and onions and garlic have a nice brown color to them.
4. Add cooked pasta to bacon mixture and stir to combine.
5. Add brie, milk and pepper to pasta mixture and turn heat down to medium.
6. Cook until cheese is melted.
7. Right before service, throw in the basil and stir to combine.
8. Serve (with a basil garnish if you want to get fancy!).

This recipe will utilize some of that basil growing in your garden, just like it did at mom's.  This recipe was delicious and quick!

PS--Thanks mom!

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Beef with Gravy and Buttered Noodles

This was supposed to be traditional beef stroganoff.....  However, the gravy was so fantastic that I completely forgot to add the sour cream to make it traditional stroganoff!  Which is why I've changed the name to beef with gravy and buttered noodles.  Let me tell you--I go weak in the knees for meat gravy.  Seriously.  Any meat gravy.  This recipe has one of the BEST meat gravies that I have ever had--so unbelievably DELICIOUS!!!  The best part?  It's made in a crockpot!  SCORE!

{Beef Stroganoff with buttered noodles}

{Saute mushrooms}

{Brown onions and garlic}

{Deglaze the pan (tutorial tomorrow!)}

{Watch out!!!  It'll steam up pretty quickly!}

{Cooked mushrooms, onions and garlic with beef in the crockpot awaiting the saucy goodness!}

{Heating the sauce up after deglazing the pan}

{Beef stroganoff is ready to cook for 6-8 hours on low}

{Making a roux to thicken the sauce}

{Add liquid from the crockpot to make a thick sauce}

{Add sauce back into the crockpot}

{Buttered noodles!}

{Serve over buttered noodles and with veggies}

One year ago:  Roasting Vegetables

Beef with Gravy and Buttered Noodles

Serves 4

2 tablespoons olive oil
1 pint button mushrooms, sliced
1 onion, diced
4 cloves garlic, minced
3/4 cup dry red wine
1 1/2 cup beef broth
1 pound stew meat
1 bay leaf
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
4 oz dried pasta
2 tablespoons butter

1. Heat olive oil in a skillet.
2. Add mushrooms and sear until browned on one side; remove from pan and place in crockpot.
3. Add onions and garlic to hot pan; sear until golden brown; remove from pan and place in crockpot.
4. Carefully add wine and beef broth to hot pan to deglaze.  Use a wooden spoon and scrape any browned bits off the bottom of the pan.
5. Add liquid, meat, pepper, and bay leaf to crockpot.
6. Turn crockpot to low and cook for 6-8 hours.
7. Remove as much liquid as possible from the crockpot; reserve.
8. Heat 2 tablespoons butter in a saucepan; add flour and make a roux.
9. Add liquid from crockpot and simmer until thickened; add back to crockpot.
10. Meanwhile, cook pasta (how to cook pasta here).
11. When pasta has been drained, place it in a bowl and add butter.
12. Stir butter and pasta until butter is melted.
13. Serve beef and sauce over the buttered pasta.

I might make this again someday with the addition of sour cream (1 cup)--not that I need much of an excuse to make gravy, and if I don't forget AGAIN! 

Have you ever made something but stopped right in the middle because it was that good already?  Please share so I don't feel too bad!  (Not really possible since I made fabulous gravy and ate it too!)

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Beef Bourguignon

Who has seen the movie Julie and Julia?  One of the pivotal recipes in the movie is this Beef Bourguignon, and it looked so good that I wanted to try it.  However, I modernized, streamlined, and made this crockpot friendly.  The results?  Delicious!!!  I even got a "this is really good" from the hubby--not too bad!  *Warning--lots of pictures!  I did this recipe on a Saturday so I had some time.

{Beef Bourguignon}

{I used 1.5 pounds beef and a tiny bit of deer we had left}

{Marinating the beef overnight}

[Drying the beef off so it gets a good sear on it}

{Beautiful sear!}

{Done searing so it's in the crockpot!}

{Yup--this is how your pan will look, but have no fear!  I will tell you how to deglaze!}

{To deglaze, you'll need a wooden spoon with a flat edge preferrably}

{Add wine to pot--be careful because it will steam!}

{Scrap your pan clean!}

{See--it's clean!}

{Add cooked garlic, browned bits, and liquid to the crockpot.}

{Add remaining ingredients}

{Cook on low for 6-8 hours}

{Saute mushrooms in butter until light brown}

{Make a white roux and add liquid from crockpot to make gravy}

Beef Bourguignon

Makes 6 servings

Marinade
1 onion, chopped
1 cup carrots, chopped
1 whole clove
1 teaspoon ground black pepper
1 bottle red wine
2 pounds braising beef

2 tablespoon olive oil
6 clove garlic, minced
1 cup beef broth
3 small bay leaves (2 large)
1 tablespoon dried parsley
1 teaspoon thyme
1 cup celery, diced

5 tablespoons butter
5 tablespoons flour
1 pint mushrooms, sliced

1. Place the marinade ingredients in a large bowl together with the meat. Mix well and leave to marinate overnight.
2. Remove the meat from the marinade with a slotted spoon and pat dry with kitchen paper.
3. Heat the oil in a large pan until very hot, add the meat and brown on both sides; place in crockpot when finished. 
4. Add the garlic to hot pan, cooking until fragrant.
5. Add 1 cup of the marinade to hot pan and scrap with a wooden spoon to get the browned bits off the bottom of the pan.  Be careful--adding alcohol, or any liquid to a hot pot, will produce a good amount of steam.  The acid in the wine will deglaze (aka unstick and clean) the browned bits off the pot.
6. Add the liquid to the crockpot along with the remaining marinade liquid.
7. Add remaing ingredients, except butter, flour, and mushrooms, to the crockpot.
8. Cook on low for 6-8 hours.
9. Right before serving, turn off crockpot and get as much of the liquid out of the crockpot as possible.
10. Melt the butter in a frying pan, add mushrooms and sauté until lightly browned.
11. Add flour and cook for 3 minutes to make a white roux; add liquid and cook until sauce thickens.
12. Serve meat with gravy.

Have you ever made a recipe just because you saw it on a TV (not necessarily a cooking show)?  What was it?  Did it turn out delicious?

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