Take 5

 

 
I went a bit crazy at Specialty Produce this week and bought a ton of cremini mushrooms; they were so perfect, and I love mushrooms, so rather than letting my good judgment get in the way, I overbought--let me rephrase that-I bought a little over a pound, but since it's only Dr. C. and myself, that's way more than I should have bought! Cremini are the brown mushrooms, shaped like button (white) mushrooms but with a meatier flavor---when they get big they are portobellos--just think of the portobello as a cremini on steroids.  I also bought gorgeous eggplants, broccoli rabe, and tiny yellow potatoes.  So today, I'm making a delicious Take 5 Chicken with Sherry Mushroom Cream Sauce; it's a great weeknight dinner, but you can also expand it for company and dress it up, too.

Chicken with Sherry Mushroom Cream Sauce
Serves 2
Remember, you can multiply this up to 4 times for company.

1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 organic chicken breast halves, skin and bones removed
salt and pepper
1/2 cup finely chopped onion or shallot
1/2 pound sliced cremini or white mushrooms
1/4 teaspoon fresh thyme, finely chopped 
1/4 cup cream sherry (or you can sub. brandy, Marsala or Madeira)
1/2 cup heavy cream
salt and pepper to taste
1/4 cup finely chopped Italian parsley

In a medium skillet, heat the butter and olive oil over medium high heat.  
Sprinkle the chicken with salt and pepper, and saute the chicken until it is white on all sides, and begins to turn golden.

  
At this point, the chicken will not be cooked through. 
Remove the chicken from the pan to a plate and set aside.

  
Add the onion or shallot to the pan, and saute for 2 to 3 minutes, until the onion is softened.  

Add the mushrooms, season with salt and pepper and cook until the liquid in the pan has evaporated.  

Add the sherry,bring to a boil, and cook 2 minutes.  Add the cream, and bring to a boil. 

Add the Chicken back to the skillet, simmering the chicken until it is cooked through, about 5 minutes. 

 
Taste the sauce for salt and pepper, and adjust.  Sprinkle the parsley into the sauce, and serve the chicken over mashed potatoes, rice, orzo or mashed butternut squash.
 
To dress up the chicken, transfer the chicken to a baking dish that has been coated with non-stick cooking spray. 
Sprinkle the chicken and sauce with 1/2 cup finely shredded Gruyere, or other imported Swiss cheese.  Bake the chicken for 20 minutes, until the sauce is bubbling and the cheese is golden brown.      


If you are interested in learning more about Specialty Produce, join me at Great News monthly when I take apart that week's  Farmer's Market Bag and prepare dishes using the fresh produce.  The best news: it's a fun morning to learn about what's fresh, and how to prepare it, and you get to take home a Farmer's Market Bag!  We also raffle off a beautiful Scanpan saute pan!  The next class is December 17th @ 10:30 a.m.

Going Crackers

The kitchen here at Chez Phillips is beginning to smell like Christmas; I've been making a few things to put into the freezer for the holidays, so mealtimes won't be so chaotic, and I'm also making a few gifts from the kitchen to give to friends.  
Today I took petite raisin and walnut bread from Bread and Cie here in San Diego and sliced it thinly, then spread it with melted unsalted butter, and topped the slices with raw sugar.  I baked them at 350 for 15 to 20 minutes until they were crunchy. Once the crackers have cooled, they can be stored in the freezer in zip-lock bags for up to 3 months.   These crackers will be awesome served with salty cheeses, like Stilton, Roquefort or an aged white cheddar.  

I'll buy a square piece of slate at a rock yard, then give the crackers in a small basket with a nice piece of Stilton or other blue cheese for a great gift.  I'll be back tomorrow with a few more ideas for gifts from your kitchen. 

A Few Bright Ideas

It's that time of year again; and you are probably looking for ways to avoid the malls, and maybe not buy any gifts for the holidays this year.  I've got a few ideas for gifts that range from expensive, to not so expensive; let's face it, giving gifts that mean something to someone you love takes work on your part. So come along, and I'll give you a few ideas that will keep you sane, and probably out of the malls.  

Flowers and Plants

A floral arrangement for the dining room table is a lovely gift to give someone far away; the florist takes care of making it gorgeous and they even deliver it.  Lots of places on the web to buy these, but here are two that I like:
www.ftd.com and www.proflowers.com 

Another idea is a flower/plant of the month club.  I love sending orchids, especially to friends who live in the deep freeze (think East Coast)  This family owned company on Maui sends some of the best orchids  
http://www.tropicalgardensofmaui.com/orchid_of_month.aspx

Food

Where do I begin? There are lots of great purveyors out there, but these are a few of my favorites. Food makes a great gift for older folks; but buy quality, not cheap processed junk. 

Murray's cheese:  
Murray's will put together a gift that will make anyone smile; French, Italian, raw, domestic, blue, Swiss, whatever you like, and the quality is exquisite!  

Zingermans:
The website alone will make you fall in love---lots of choices here from breads, to cheese, salumi, you name it, they have it.  

Niman Ranch:

Humanely raised beef, pork, lamb, and terrific bacon and sausages.  These are gifts for those who love to cook, and will take delight in receiving steaks, roasts, or bacon.  

Bacon of the Month Club:

That's right, a different bacon every month, what's not to love about that??  If you prefer a one-stop-shop, Zingermans' does a bacon club, too.

Lobster Clam Bakes:
Arriving via FEDEX, in an enamel pot, you get all the fixings for a lobster feed, including the bibs!

Cupcakes:
Baked By Melissa makes min-cupcakes that are to die for; and they deliver! 

Stonewall Kitchens

They do all the work and put together fabulous baskets, and gift boxes for you of delicious quality foods.  

Cook's Tools


Gravitti Pepper Mill 
This awesome tool doesn't need a twist of the wrist, when your hands are sloppy in the kitchen; just turn it over and it grinds the pepper for you.  I have one for salt and one for pepper on my counter next to the stove. 

Salt

Lots of choices here, Maldon from Britain, Cyprus Flake, Bailene French Sea salt, or Fleur de Sel are great gifts to give a cook.  Or if your recipient likes to play with their food, flavored salts are also a great gift. 

Spices

Fresh spices are imperative for great dishes; I generally go through my spices on New Years' tossing those that are old, and those that no longer have any aroma.  I love Penzeys' spices and order them on line.  They are fresh, and come in glass jars that will fit into drawers, or spice racks. 

All-Clad 3 to 5-quart Saucier

This is an indispensable piece of equipment; use it for sauces, gravies, reductions, it's a great all-purpose pan. 

Silicone Spoons

I have traded in all my wooden spoons; these silicone beauties don't absorb odors or stain, and they go right in the dishwasher.

Alligator Chopper

If your knife skills aren't the best, try one of these guys---precisely cut onions, carrots, celery, potatoes, apples, mango (for salsa) Great for the novice to get started.

Cutting Boards 
Epicurean brand cutting boards are made of wood, but can go right into the dishwasher.  they come in black, or faux wood color.  
Cutting on marble, or hard surfaces will dull your knives, so buy wood.  

Knives 


Good knives are a great starter for someone who is building their kitchen; you can give a knife, and maybe a a gift certificate to a cooking school for a knife skills class.  

Non-stick skillet 
Everyone needs a non-stick skillet to cook eggs, or other sticky foods.  Scanpan browns, even though it's non-stick (most non-stick pans steam food, rather than brown them)  


Balsamic Vinegar



Traditionally made Balsamic vinegar can cost upwards of $150 for a small bottle.  B.R. Cohn has a 25 year old that is marvelous for everyday use, and the price is right.  You might want to give a selection of vinegars.


Grill Tools 


The grill guy in your life will love this briefcase full of grill tools; get him an apron, and an oven mitt, and chef's hat to complete the package.  Another great tool is the laser thermometer to gauge the temperature of the grill.

The Un-Gift  

For the person who has everything, the best gift is a donation to their favorite charity, or YOUR favorite charity.  At this time of the year there are plenty of people in need, and a donation helps to make the holidays that much brighter for those without shelter, food or clothing.  Your local food bank could use your help or donations; this year most food banks are in crisis with so many people out of work and donations are down. 
 

As you go through your days heading towards Christmas, remember our military and their families, serving our country away from their homes and families. Adopt a military family and help them to have a happy holiday.    

Take 5---Better Late than Never

I think I promised a Take 5 on Tuesday, but as sometimes happens, life got in the way---I did make a Take 5 and took the photos, but having a 15 month old in the house was much more important than getting the blog post up.  So, at the end of the week, here is a great Take 5 for you to try this weekend.  

Chicken Tetrazini

Serves 6 to 8


6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons cream sherry
1/8 teaspoon freshly ground nutmeg
1 cup finely shredded Asiago cheese
1 cup finely shredded Gruyere cheese
4 cups cooked chicken, cut into bite sized pieces

1/4 cup finely chopped shallot
One 16-ounce package frozen artichokes, defrosted, and drained
One pound linguine, cooked 3 minutes short of al dente and drained
1/4 cup panko crumbs
1/2 cup finely grated Parmigiano Reggiano cheese
2 tablespoons olive oil

Melt 4 tablespoons of butter in a medium saucepan, add the flour, and cook the roux for 3 minutes. 
Gradually add the chicken broth, whisking until the mixture comes back to boil.  
Add the cream, sherry and nutmeg, and stir until smooth. 
Remove the pan from the heat, and add the cheeses, stirring until the cheeses are melted.  
 

Taste the sauce for salt and pepper, and add if necessary.  Stir the chicken into the sauce, and set aside.  
In a skillet, melt the remaining butter, and saute the shallot for 2 to 3 minutes, until the shallot is softened.
 

 Add the artichoke hearts, and cook for 5 minutes, until the liquid in the pan has evaporated.  Stir the artichoke mixture into sauce, and add the pasta, stirring to distribute the ingredients. 

 
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray, and transfer the pasta and chicken mixture to the prepared pan.  
In a small bowl, combine the panko with the cheese and oil, until the oil coats the ingredients. 
Do-Ahead:  At this point the topping and the casserole can be refrigerated for 2 days.  
Bring the ingredients to room temperature before baking.   Sprinkle the mixture over the casserole, and bake the casserole at 350 degrees for 35 to 45 minutes.