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Rabu, 14 Mei 2014

Panko and Herb Crusted Pheasant with Sorrel Cream Sauce

Recipe by Jen

When you live in (or near) the country, there is no shortage of produce. You will be bound to meet a few friends who tend to garden faster than they could eat, and in the summer, theyll try to offer you as many tomatoes, squashes, cucumbers and apples as they can, which you will gladly accept because homegrown veggies and fruits are always better than store-bought. But this summer was a special one. This summer I discovered sorrel, which my good friend April gave to me. This lemon-like, tangy herb makes a wonderful, creamy French soup that I have totally fallen in love with. Its also easy to grow and is very pest resistant. When Rick and I get an opportunity to keep a garden, sorrel will be one of the first things that I will grow. And now that fall is here, I feel the need to highlight it in one of our dishes-- before it gets too cold for April to give me any more of this awesome green. :-)

This sorrel cream sauce will make a great condiment for anything that needs an added brightness, like seafood and anything fried. Next time you have fried fish, serve it with this sorrel cream sauce instead of tartar sauce. You will be pleasantly surprised!

Servings: 4
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Ingredients:
- 4 pheasant breasts
- 2 eggs, lightly beaten
- 1/4 cup of all-purpose flour
- 1 cup of Panko bread crumbs
- leaves from 5 springs of fresh thyme
- 1/2 tsp. of fresh rosemary, finely chopped
- 1 tsp. of kosher salt, plus more to taste
- vegetable oil and/or butter for frying
Sauce:
- 2 cups of sorrel leaves, packed
- 1/2 tbs. of butter
- 1 large shallot, peeled and finely chopped
- 1/2 tsp. of all-purpose flour
- 1/2 cup of heavy cream
- kosher salt and freshly ground pepper, to taste

1. To make the sauce, wash sorrel leaves thoroughly. Remove the center ribs and stems, then give the leaves a rough chop and set aside.

2. Next, melt 1/2 tbs. of butter in a saucepan over medium-low heat. Add chopped shallot and sauté until softened, about 2-3 minutes. Then add sorrel leaves and a pinch of salt. Stir often until leaves are wilted and tender, 5-10 minutes.

3. Then whisk in 1/2 tsp. of all-purpose flour to the wilted sorrel. Cook this mixture, which will turn into a paste, for 2 minutes and stirring often. Next whisk in 1/2 cup of heavy cream and bring the sauce to a simmer. Do not boil. Simmer to desired consistency then take off heat. Season with salt and pepper to taste, then set aside, covered.

4. Lay 1 pheasant breast between two sheets of plastic wrap. With a mallet, flatten pheasant breasts until about 1/4-1/2 inch thick and repeat with the others. Season all sides with salt and pepper then set aside.

5. In a dish or wide bowl, combine Panko bread crumbs, thyme, rosemary and 1 tsp. of salt.

Then dredge flattened breasts in this order: flour, egg and Panko.

Next, deep fry or pan fry coated pheasant breasts until thoroughly cooked and golden brown all over, about 2-3 minutes each side. I like to pan fry in a combination of both butter and vegetable oil.

6. Reheat sorrel cream sauce over low heat. Add more heavy cream to loosen sauce, if desired. Check seasonings, then spoon sauce over breasts or serve on the side. Serve immediately with your favorite side dishes.

To reheat leftover pheasant, bake in a 400 degree F oven for 5-10 minutes or until heated through. They will crisp right up again.

Senin, 17 Maret 2014

SANDRAS GERMAN CHOCOLATE BROWNIES with BERRIES and CREAM

A lovely dessert that will
more than likely keep you
coming back for more...

Prep: 15 min |
Bake: 30 to 35 mins

Posted by Sandra

INGREDIENTS:

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon fine-grained kosher salt
1/2 cup pecans, finely chopped
1/4 cup grated, sweetened coconut, chopped finer

Garnish options:
Fresh strawberries, raspberries, and prepared whipped cream
--(If you wish to macerate* your berries, see Tip below)

METHOD

Preheat oven to 350 degrees.

Melt the butter in microwave; add to large bowl, along with remaining ingredients in the order listed.

Line a 9x13 baking dish with foil and spray with oil (leave overhanging edges to form handles for removing after baking). Add the batter to the prepared baking dish, and bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.

Cool completely. Remove foil, cut into squares, and serve as shown in the photograph above. - Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: To macerate* 2 cups of berries, de-stem and rinse, then gently dry with paper towels. Place in medium bowl with 1 tablespoon sugar and 1 teaspoon lemon juice; gently toss, and let berries sit at room temperature to macerate for 30 minutes.

Rabu, 05 Maret 2014

Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic “cream sauce.”

Unlike what’s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in a while, it’s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but no matter which you choose, be careful not to “cook” the cheese. You just want to stir it in on low, until it’s almost gone, and then turn off the heat. Otherwise the cheese will “break,” and you’ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash filling, I decided to finish with diced apples and toasted walnuts. It was perfect with the rich sauce, and I recommend it if you’re using a similar pasta. Since the sauce itself is so easy, as in one ingredient easy, you can spend all that extra brainpower thinking of things you can add to it. I hope you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts

Rabu, 26 Februari 2014

CREAM CHEESE WAFFLES

More often than not, we have sourdough waffles or sourdough pancakes on the weekends. However, recently Ive been searching for a quick-fix waffle recipe and I have found a great one in our electric co-op newsletter, submitted by a lady named Sarah Wolcoff. Her deliciously moist and fluffy cream cheese waffles are oh so good!!!

1¾ cup all purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/8 teaspoon salt
(1) 3 ounce cream cheese (room temperature)
2 eggs (separated)
1½ cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract (my tweak)

Mix the cream cheese and 2 egg yolks together until smooth; stir in milk, vanillaextract and vegetable oil. Add dry ingredients and stir just until combined, it will be a little lumpy. Beat 2 egg whites until stiff peaks form and then fold them gently into the batter, leaving lots of fluffs of egg white (dont over mix). Cook in waffle iron.

Recipe makes about 6 good size waffles