Chicken Florentine

something quick and simple for dinner.

4 large chicken breasts, boneless and skinless

8 oz fresh mushrooms, sliced

1 shallot, sliced

2 Tbsp olive oil

1/2 tsp garlic powder

12 oz fresh spinach

1 can cream of chicken soup

1 cup half & half  

1/8 tsp ground nutmeg

Directions

Wash and dry the chicken breasts, and season with salt and pepper. Place half the olive oil in a medium skillet and cook the chicken about 4 minutes on each side over medium heat. Remove to plate, cover with foil, and keep warm.

Place the rest of the olive oil in the same skillet and heat over medium heat. Sautee the mushrooms and shallots until well cooked and the liquid from the mushrooms has evaporated. Sprinkle with the garlic powder.

Add the spinach to the skillet and heat through until wilted. Stir in the soup, cream, and nutmeg, and blend well. Return the chicken breasts to the skillet and cover. Cook over low heat until chicken is done and flavors blend, about 8 minutes longer. 

http://www.justapinch.com/recipes/main-course/chicken/easy-chicken-florentine.html

Flourless Chocolate Soufflé (Soufflé au Chocolat)

i made this as a special treat for Mike tonight.

INGREDIENTS

3 tbsp. milk
5½ tbsp. sugar, plus additional for dusting soufflé dish
4 oz. semisweet chocolate, coarsely chopped
2 egg yolks
3 egg whites
Confectioners' sugar
 

INSTRUCTIONS

1. Preheat oven to 375°. Place milk and 4 tbsp. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate and cook until melted, 1–2 minutes. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks.

2. Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form.

3. Butter a small soufflé dish (2½" deep, 6'' diameter; soufflé will not rise in a larger dish) or three to four smaller ramekins, then lightly dust with sugar. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into dish.

4. Make sure oven rack is low enough to allow soufflé room to rise as much as 2'' above the dish. Bake until puffed, about 25 minutes. Dust with confectioners' sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)

http://www.saveur.com/article/Recipes/Chocolate-Souffle

Straciatella (Italian Egg Drop Soup)

i was visiting my parents home this afternoon.  dad and i were talking about our trip to Italy in 2006.  we were talking about the sights and of course food.  part of the trip we were in Sorrento and had this soup tonight i made it.
Courtesy Georgia Downard

Ingredients

5 cups chicken stock or canned chicken broth 

4 large eggs

12 oz. fresh spinach, chopped

20 small meatballs (check out the meatball recipe on my blog: http://cookingandgrowingupalittleitalianboy.blogspot.com/2013/08/meatballs.html)

3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

Directions

In a large saucepan bring stock to a boil over moderate heat with the spinach. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/straciatella-italian-egg-drop-soup-recipe.print.html?oc=linkback

Veal Scaloppine with Mozzarella, Eggplant and Pancetta

    6 veal scallops
    1 teaspoon dried sage, crumbled
    Freshly ground pepper
    1/2 lb. pancetta cubed
    1/2 cup all purpose flour
    3 tablespoons unsalted butter
    2 tbsp olive oil
    3/4 cup dry white wine
    2 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
    Eggplant sliced thin
    1 small chopped onion
    1 garlic cloves diced
    Fresh parsley
    Salt
    Pepper
    Lemon wedges

Season veal with sage and pepper.
Dredge veal in flour; shake off excess. Melt 3 tablespoons butter and 2 tbsp olive oil in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Add a slice of fresh mozzarella and let it melt. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.

In the same skillet, saute the eggplant, 4 min on each side.  Place on top of the veal

In the same skillet, saute the diced Pancetta for 5 min on medium heat.  Add the onions and garlic.  Cook 5 min.

Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 2 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and parsley.

Fresh Whole Wheat Fettuccine

I've never made this before.  I was always skeptical about it.  I typically heard of mixing white and whole wheat flour.  I gave it a chance I made with whole wheat flour.

2 cups whole wheat flour
2 eggs
1⁄4 teaspoon salt
warm water

Directions

    Mix together the flour, eggs, and salt.

    Add water as needed slowly. Dough should be firm, but not sticky.

    Pour dough out on a lightly floured surface until it has elasticity to it.

    Cover and let it sit for 30 minutes to relax the dough.

    Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.

Whole Wheat Baguettes

I've never made this recipe before.  The recipe is that little different with the brown sugar.

We are having it with the fresh whole wheat pasta.

1 1⁄4 cups water (105-115 deg.F.)
2 tablespoons dark brown sugar
1 1⁄2 teaspoons salt
1 1⁄2 cups bread flour
1 1⁄2 cups whole wheat flour
1 package active dry yeast

In large bowl, dissolve yeast, brown sugar, in warm water.

Let stand 5 minutes until yeast foams.

Add salt and bread flour; beat well.

Stir in whole wheat flour to make a stiff dough.

Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.

Wash bowl, grease it, and add dough to bowl; turn over to grease top.

Let rise in a warm place until doubled in bulk, about 1 hour.

Divide in half and, on a lightly floured surface, shape into long loaves on a baguette pan.

Pinch edges to seal, and taper ends.

Place loaves, seam side down, on prepared baking sheet.

Let rise until doubled, about 45 minutes.

Make 4-5 slashes across each loaf with sharp knife or razor blade.

Brush each loaf with water and sprinkle with whole wheat flour.

Bake in a preheated 500°F oven for 15-20 minutes, until loaves are browned and crisp.

Cassoulet with Duck Confit and Fresh Whole Wheat Baguettes

    i had this dish at the restaurant we went to last night.  the make was so good that i had to make it today.  it was exactly the same!  i made whole wheat baguettes to go with this dinner.

    5 tablespoons extra-virgin olive oil
    Pancetta (4 ounces), cut into 1/2-inch dice
    1 leek, quartered, diced, and rinsed
    16 oz Great Northern beans
    4 thyme sprigs
    1 cup water
    1 cup chicken stock
    5 - 6 cloves of garlic peeled and crushed

    Kosher salt 

    pepper
    4 pieces of duck confit, trimmed of excess fat
    3/4 pound garlic sausage, sliced crosswise 1/2 inch thick
    4 ounces lean slab bacon, cut into 1-inch cubes
    1 cup coarse fresh panko crumbs
    2 tablespoons chopped parsley

    In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the leeks and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally.  15 - 30 min.

    Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature.

    Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.

    In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.

 http://www.foodandwine.com/recipes/cassoulet-with-duck-confit