Posted by nicki on Jun 23, 2012 in
Uncategorized Ingredients
- 1 cup all-purpose flour, for dredging
- 1 rounded teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 8 skinless chicken thighs, bone-in
- 2 tablespoons EVOO
- 2 tablespoons butter
- 8 ounces button mushrooms, quartered
- 2 large shallots, finely chopped
- 1 carrot, finely chopped
- 1/2 teaspoon sugar
- 1/2 cup dry white wine
- 1/4 cup chopped fresh tarragon
- 1/3 cup pitted picholine or other buttery black olives, finely chopped
- One 28-ounce can chopped San Marzano tomatoes
- 1 baguette, for serving
Directions
Put the flour in a shallow dish and season with the thyme, salt and pepper. Dredge the chicken in the flour, shaking off the excess. Heat the EVOO in a Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides. Remove to a plate.
Melt the butter in the pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots and sugar, and season with salt and pepper. Cook for a couple of minutes to soften. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tarragon, olives and tomatoes and bring to a simmer. Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Slice the baguette on an angle and toast in the oven. Divide the chicken and sauce among plates and serve with the baguette.
Cook’s Note: The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
© 2012 Cooking Channel, LLC, All Rights Reserved.
Printed on June 23, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_600736_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
Posted by nicki on May 5, 2012 in
Uncategorized Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken, which can sometimes be dry and high in sodium. Use poached chicken in your favorite soup recipes, in salads, burritos or as a salad filling.
Read more…
Posted by nicki on Mar 24, 2012 in
Uncategorized “Meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.” Read more…
Posted by nicki on Jan 17, 2012 in
Uncategorized Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
Directions
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Posted by nicki on Jan 17, 2012 in
Uncategorized
Ingredients
-
- 1 your favorite homemade pie crusts or 1 ready-made pie crusts
- 5 1/2 cups peeled cored sliced cooking apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Topping
- 3/4 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup butter or 1/3 cup margarine, room temperature
Directions
- Preheat oven to 375°F.
- Fit pie crust into pie plate.
- In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
- Pile into crust.
- Prepare topping:.
- In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
- Sprinkle evenly over apples.
- Bake at 375°F for 50 minutes.
Posted by Bob on Jan 8, 2012 in
Breads From: Amy’s Cafe
Ingredients
1 cup lukewarm water
2 1/4 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
3 cup flour, plus extra for dusting
1 Tbs extra-virgin olive oil
Directions
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teaspoons water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.
Tags: Calzone, Pizza
Posted by jaynem on Dec 25, 2011 in
Uncategorized 
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Posted by jaynem on Dec 18, 2011 in
Uncategorized Read more…
Posted by Bob on Dec 8, 2011 in
Uncategorized
Amy’s Bread
Amy Scherber and Toy Kim Dupree
Wiley
ISBN: 978-0-470-17075-5
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Posted by jaynem on Nov 30, 2011 in
Uncategorized
- 2 1/4 cups soft-wheat cake flour or 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 T Baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 6 eggs, whole, separated, plus 2 whites
- 2 T finely grated orange zest
- 1/2 cup orange juice
- 1/2 tsp cream of tartar
Preheat oven to 325. Have ready an ungreased 10″ tube pan. Sift together the flour, sugar, baking powder, salt, onto a piece of parchment or onto a plate. In large blow, whisk together the oil, the 6 egg yolks, the orange zest and juice and 1/4 cup water until well blended. Using rubber spatula, gently fold the dry ingredients into the wet ingredients until the batter is smooth.
In a bowl, using electric mixer on medium-high, beat 8 egg whites and cream of tartar until soft peaks form. Using rubber spatula, fold gently, 1/2 of the whites into the batter until almost blended, then gently fold in the remaining whites just until combined. Pour the batter evenly into the pan.
Bake untila toothpick inserted near center comes out clean, 50-60 minutes. Invert pan onto a wire rack, let cool completely about 1 hour. Then run a thin-bladed knife around the edge of the pan and the center tube, invert onto a serving plate.
