Gastronome Tart

Chicken with Herb-Roasted Tomatoes and Pan Sauce

While I do understand that the Fall season is upon us in most parts of the country, this Fall will be one of the first in over seven years that I have spent back on the West Coast. Yes, that's right. All those yummy pictures and speaking about moving again via Twitter was the result our move back to Los Angeles and I will post a bit more later in terms of our drive over.While I am a bit sad to miss out on the seasons truly changing, I can't complain when a Southern Californian's idea of winter is a light sweater and a hot latte sitting on the beach.

So, as the rest of the country bids adieu to tomato season fairly recently, us here in the Golden State are still hanging on. However, I guess since there is some roasting going on with this recipe there still is a bit of Fall in there and yes it is absolutely delicious and an excellent, easy dish to serve for company. Enjoy!

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Serves 4

Ingredients

 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoon Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

Directions

1. Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

2. Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

3. Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

Source: Bon Appetit August 2012

Healthy Italian Wedding Soup with Kale

I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess. 

While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch. 

It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.

However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!

Italian Wedding Soup with Kale

Serves 6

Ingredients

1 pound lean ground turkey meat (I used 97% lean)

2 garlic cloves, minced

1 large egg, beaten

1/2 cup plain breadcrumbs

1/4 cup grated parmesan cheese, plus more for serving

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium onion, halved and thinly sliced

29 ounces chicken broth

2 cans (14.5 ounces each) diced tomatoes in juice

1 bunch of kale, torn into small pieces

Directions

1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.

2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.

3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan. 

Recipe adapted from Everyday Food Light Cookbook

Simplistic Chicken Soup

I know what you may be thinking. Chicken soup? But, you have literally not had chicken soup this good. Trust me on this one. 

At first I thought it was crazy for there not to be any noodles in this recipe at all, yet after tasting this and making it over and over again, it doesn't need them one bit!

I decided to post this favorite recipe of mine for this very simple soup after reading about all the sniffles going around lately. Chicken soup has long been the anecdote for flu's and cold's, and this recipe will supply the comfort that you may be seeking. 

However, you don't have to be feeling under the weather to enjoy it. It is winter after all and tastes superb with a loaf of fresh bread and a fire going in the fireplace. Dig in and enjoy!

 

Chicken Soup

Ingredients

One whole chicken cut up including the back

4 carrots, peeled and sliced

3 stalks of celery, sliced

3 onions, peeled and sliced

2 tablespoons kosher salt

Directions

1. Place the cut up chicken into a pot and add 8.25 cups of water and the salt. Bring to a boil and spoon off foam/fat as it arises.

2. Reduce temperature to a simmer and add the onions and celery. Continue to simmer for 30 minutes.

3. Remove the chicken breasts and place in a bowl. Allow to cool and shred the chicken. Remove and discard the back. Meanwhile, place the carrots in the pot.

4. Allow to simmer for an additional 40 minutes. Remove the chicken from the pot. Allow to cool and shred the chicken. Return the chicken to the pot and bring back to a simmer then serve.

Source: Martha Stewart Show

Walnut-Crusted Chicken Breasts

I have been trying. I truly have. Trying to eat healthy whenever I can. As I have mentioned on here before, you may not think that I eat that healthy judging by what I post on here from time to time. However, say it with me. Everything taste's better with a little butter and heck, throw in some bacon why don't you?

However, now that Thanksgiving has come and gone and with the dreaded (okay, not me, but my waste line dreads it) cookie season upon us, I have been trying to eat a little healthier in the meantime. 

Which brings me to this delicious and yet simple dish that incorporates the all mighty walnut into the crust. That's right people, walnut's reign supreme in the nut department thanks to their Omega-3's. 

The hubby usually isn't a fan of chicken breast dishes, however he absolutely loved this dish and gave the go ahead to add it to our recipe box. Enjoy!

 

Walnut-Crusted Chicken Breasts

Serves Four

Ingredients

2 slices whole-wheat bread, dried (or toasted)

1/3 cup walnuts

2 tablespoons Parmesan Cheese, freshly grated

Kosher salt and fresh pepper

1 large egg white

3 Chicken breast halves, boneless and skinless 

1 tablespoon olive oil or grapeseed oil

Lemon Slices for serving

Green side salad

Directions

1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy.

2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.

3. In a large non-stick ovenproof skillet, heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put into oven. Bake until chicken is golden brown and cooked through. 8-10 minutes.

4. Serve chicken with lemon slices and green salad.

Source: "Power Foods" Cookbook

 

How to Make Delicious Homemade Chicken Stock

With Thanksgiving upon us next week, if you are like most, you have been scrambling trying to put together everything for the annual feast (if you are cooking that is). 

Sometimes the smallest touches or tricks put out the best food and chicken stock is obviously one of those tricks. While I do understand that you can go to the store and pick up a carton full of the stuff, like most things homemade, making your own will help those dishes of yours stand out even further. Stuffing would obviously be one of them.

Many of my fellow reader's obviously already do this, however for those of you who are looking for a fool-proof stand by recipe that can be used time and time again, this recipe is for you. Enjoy!

 

Homemade Chicken Stock

Makes roughly 4 quarts

This recipe was adapted from Ina Garten's Family Style Cookbook to use up what you may already have in your kitchen. If you do not save chicken parts (backs, wings etc. I freeze mine for when I make this recipe) then please follow her full recipe here.

 Ingredients

4 Chicken backs and parts

2 Yellow onions, quartered

4 carrots, unpeeled, halved

3 celery stalks

10 sprigs fresh Italian Parsley

6 sprigs fresh Thyme

1 garlic head, unpeeled and cut in half

1.5 tablespoons kosher salt

1 teaspoon whole black peppercorns

Directions

1. Place all the ingredients in a large stockpot. Add 7 quarts water (or enough to cover the ingredients) and bring to a boil. Skim any fat. Simmer uncovered for 4 hours.

2. Strain the entire contents of a pot through a colander lined with cheesecloth.

3. Chill the stock overnight. The next day, remove the surface fat.

4. Use immediately. Or freeze the stock in containers or put into cupcake pans using either 1/4 cup or 1/2 cup measurements and once frozen, pop them out and put into freezer bags stating what measurement they are. That way if you have a recipe that calls for chicken stock, you will always have some on hand. This chicken stock freezes well for up to 3 months.

Turkey Burgers with Red Onion and Jalapeños

I must admit, I do like turkey burgers. However, there has been many times where the turkey burger has failed me. Let me down. Dried out to the point of not even being a burger. This is probably what has led the hubby to the inevitable groan that would accompany me putting a plate of one down for dinner. I can't blame him. Besides, who makes good turkey burgers at home anyways? I have been chasing after a restaurant turkey burger for so long, that I just about gave up. Until I noticed this recipe my Lucinda Scala Quinn. 

As I have mentioned before, Lucinda is a goddess when it comes to preparing foods that your family will enjoy. Everything she has ever made that I have plopped down on our dinner table was loved and loved with conviction. If I get the, "Can you make it again?" speech, then I know it is a winner. 

After seeing this recipe, I decided to give turkey burgers a try one more time. Lucinda did not let us down and yes, this recipe is now in my recipe bag of tricks from now on. Enjoy!

 

Turkey Burgers with Red Onion and Jalapeño

Makes Four

 

Ingredients

1 teaspoon vegetable oil, plus more for brushing

1 red onion, sliced into 1/2 inch thick rings

Coarse Salt

3 Tablespoons lime juice

1 1/4 pounds lean ground turkey

4 whole-wheat hamburger buns, split

1 ripe Hass avocado

1 cup shredded romaine lettuce

1/3 cup jarred pickled jalapeños, drained and sliced or cut into strips

1/4 cup fresh cilantro

Directions

1. Heat oil in large nonstick skillet over medium heat. Cook onion with 1/4 teaspoon salt, covered, stirring occasionally, until tender, about 7 minutes. Transfer to a bowl, and toss with 2 tablespoons lime juice.

2. Heat grill to medium high. Divide turkey into 4 equal pieces. Shape each into a 3 1/2 inch patty (about 3/4 inch thick). Brush both sides of burger with oil, and season with 3/4 teaspoon salt. Grill until cooked through and an instant read thermometer inserted into the center reaches 155 degrees, about 4.5 minutes per side (3.5 minutes if using a grill pan).

3. Meanwhile, mash avocado with a fork and mix with remaining 1 tablespoon lime juice and 1/4 teaspoon salt. Spread onto buns. Sandwich romaine, burgers, onion, jalapeños, and cilantro between the buns.

Note: I like to grill the buns until they are crispy prior to adding the avocado mixture.

Portuguese Chicken

My family hates to cook. It has been completely evident my whole life. So, this is why it comes as such a complete surprise that after my Los Angeles days, that I was the one who picked up the culinary bug.

Since, I move around so much, I don't get to entertain as much as one would like. This is why I love to cook for my family whenever I am in town and on the occasion when they happen to be visiting

I still remember the Christmas '09 fiasco. I saw an amazing menu with prime rib, yorkshire pudding with bacon, and many other sides in one December issue of Bon Appetit. I was fixated. I wanted that for Christmas dinner and I just could not seem to get it out of my mind. The only way to ease this craving was to cook it, and to this day, my cravings (okay and love of cooking/baking) are the driving force behind my time in the kitchen.

This was one elaborate menu and yes, it took the night before as well as the morning in prep. This did not pan over well with my family. They kept wondering why I was spending so much time in the kitchen and needless to say, I have been banned majority of the time when I am visiting.

About two weeks ago, my sister and mom came to visit me for my 30th birthday. On that Saturday it rained all day and with living in Birmingham, there wasn't much  we could do. So, I decided to cook.

I had dog eared this recipe the moment February's Bon Appetit issue arrived in my mail box and now was the perfect time to make it. Braised chicken with a tawny port sauce seemed perfect. It was winter's last call and braising is always the perfect fix it and almost forget it. Which my family loved. Enjoy!

 
Recipe by Jean Anderson. Appeared in February 2011 Bon Appetit. Serve with crusty bread.

Portuguese Chicken

Ingredients

1 cup AP flour

1 Tablespoon plus 1/4 teaspoon Hungarian Sweet paprika

One 3-3 1/4 pound chicken, cut into 8 pieces

2 Tablespoons extra-virgin olive oil

One 14.5-ounce can diced tomatoes in juice

4 ounces thinly sliced prosciutto, chopped

12 cipolline onions or 1-inch diameter pearl onions, blanced one minute, peeled

2 large roasted red peppers from jar, halved, cut into 3/4 inch-wide strips

6 large garlic cloves, pressed

4 large fresh Italian parsley sprigs

4 large fresh bay leaves, bruised

1/2 cup dry white wine

1/2 cup tawny port

1 Tablespoon Dijon mustard

1 Tablespoon tomato paste

1 Tablespoon butter, room temperature (optional)

Directions

Preheat oven to 350 degrees. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly  ground black pepper in a bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and saute until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to a boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to a boil. Cover; transfer to oven.

Braise chicken until very tender, about 1.5 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until a smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consitency, whisking often.

Season sauce to taste with salt and pepper. Spoon over chicken and serve.

 

The Best Chili Ever (Seriously... and it's made from chicken!)

My mom makes the best chili around, and as you will probably gather from future posts, you may be asking yourself how?! Especially since she is not one to really be known to busy herself in the kitchen.

Growing up, there were many events where mom’s chili made it’s grand debut in the good ol’ crock pot. People lapped it up and said what we already knew. That yes. This is the best chili they had ever had. 

Flash forward to about 15 years and I am now an avid Martha Stewart follower. I plan to reincarnate one day as the Ms. S herself and wreck havoc (in a good way) on domesticity bliss. However, until that day comes, I can just keep doing what I’ve always been doing. Learning from one of the best through her books, magazines and television shows.

 Flipping through the January issue of Living, I came across a recipe by Lucinda Scala Quinn. This woman is the real ma coy people! Everything and I mean everything she makes looks utterly delicious. I must admit that up to this point I had always looked at her food and salivated, but had yet to actually try a recipe of hers.

Which brings me to this particular recipe. It was entitled “Chicken Chili Challenge”. Hmmm... the recipe sounds delicious, but it’s chicken. My mom’s famous chili never had chicken, but meat! Meat! Every version of poultry chili I had ever tried left me wanting a bowl of my mother’s chili. However, there was something that caught my eye. Her husband said it was his new favorite. What? No more meat? He wants chicken? Well, then this is a must try.

Let me just say, it is now my new favorite too. I will always love my mother’s chili, however, this takes it to a new level. It is every bit as meaty as you always crave from chili, and the flavors are phenomenal. She tops it with cornbread croutons, which I did as well. You will also find the recipe for the cornbread I used and the crouton how-to below too. 

Go ahead. Make a pot. Your family will thank you, and with only a few more weeks of winter left, why wait? Enjoy!

 

Chicken Chili

Adapted from The Confident Cook column by Lucinda Scala Quinn in Martha Stewart Living January 2011

Ingredients

10 plum tomatoes, halved lengthwise

1 jalapeno chili, halved (seeded if desired)

1 white onion, peeled and halved (I used yellow)

4 garlic cloves, peeled

2 tablespoons extra-virgin olive oil

2 pounds boneless, skinless-chicken thighs, cut into 3/4 inch cubes

1/4 cup chili powder

Salt

2 canned chipotle chiles in adobo sauce, finely chopped

1 3/4 cups homemade or store bought low-sodium chicken stock

1 can (15 oz) kidney beans, drained

Directions

1. Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or food processor until chunky. Chop onion and mince garlic.

2. Heat a large heavy skillet (I used a dutch oven) preferably enamel cast iron, over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.

3. Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring for one minutes. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Classic Cornbread

Adapted from Essentials of Baking by Williams-Sonoma 

Ingredients

1 cup cornmeal

1 cup AP flour

1.5 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh corn kernels (about 3 ears), optional

2 large eggs

3 tablespoons honey or firmly packed brown sugar (I like my cornbread on the sweet side, so I use 4 tablespoons)

1 1/3 cups buttermilk

3 tablespoons unsalted butter

Directions

1. Position a rack in the middle of the oven, and preheat to 425 degrees. Butter and 8-inch cast-iron frying pan or an 8 inch square baking pan or dish.

2. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and the corn kernels, if using. Set aside.

3. In a large bowl, beat the eggs on medium speed until blended. Add the honey, buttermilk, and butter and beat until blended. Add the dry ingredients and mix on low speed just until mixed.

4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm.

Cornbread Croutons

Cut the cornbread into 3/4 inch cubes; toss with olive oil and salt. Bake at 350 degrees until golden, about 20 minutes.