Author: Heidi Lee (Page 40 of 96)

Never fear! Heidi is here with a new, yummy recipe! “My mother gave me this recipe over 20 years ago and I made it for my boat guests all the time.  You can substitute the cream of mushroom soup with a white sauce, but this is pretty damned easy and really damn good. Just ask all the boys I made this for back in the days of winning hearts and stomachs, including my husbands.”

Chicken Dijon

Serves 4

Ingredients:

• 4 chicken quarters
• 2 Tbsp Flour
• Salt and Pepper to Taste
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• 1 lb Mushrooms, Sliced
• 1/2 cup Onions, Finely Chopped
• 2 Cans Cream of Mushroom Soup
• 1/2 cup Sour Cream
• 1/4 cup Dijon Mustard 

1. Dredge chicken quarters in flour and salt and pepper, shaking off any excess and sear in a large high sided skillet in the olive oil and butter over medium high heat. Remove the chicken and set aside. Add the onions and mushrooms and sauté until mushrooms begin to brown.
2. In a separate bowl, mix together the soup, sour cream and Dijon mustard.  
3. Return the chicken to the pan and pour the soup mixture over the top, spreading  evenly. Reduce the heat to a low simmer, cover and cook for 45 minutes or until the chicken juices run clear.
4. This dish ain‘t got a lotta color to it, so serve it with some bright rice pilaf, spinach, carrots ~ anything with color. If nothing else, sprinkle fresh parsley over the top – adds a nice touch, especially if you‘re going for hearts through stomachs. 

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I’m always searching for great new ways to use seasonal produce. Peach Clafoutis is my winner for this week. Clafoutis is a classic French dessert that usually showcases fresh cherries. Hmmm… I don’t think that the cherries will mind.

Peach Clafoutis 

Serves 6

Ingredients:

• 3/4 cup all-purpose flour
• Pinch of salt
• 3/4 cup granulated sugar
• 6 eggs, lightly whisked
• 1 1/2 cups milk
• 1 1/2 cups whipping cream
• 2 tsp vanilla essence
• 6 peaches, halved, pits removed, cut into wedges
• 3 Tbsp unsalted butter, melted

To Serve:

• 1 cup heavy whipping cream, extra
• Confectioners’ sugar, to dust

1. Combine the flour, salt and sugar in a bowl. Whisk together the egg, milk, cream and vanilla in a another large bowl.
2. Make a well in the centre of the flour mixture. Gradually add the egg mixture, whisking until a smooth batter forms. Cover with plastic wrap and set aside for 30 minutes to rest.
3. Preheat oven to 350°F. Butter a 2.5 qt ceramic baking dish to lightly grease. Place peaches in baking dish.
4. Add the butter to the flour mixture. Stir until well combined. Pour over the peaches. Bake for 20-25 minutes or just until set.
5. Whip the heavy cream until soft peaks form. Dust each clafoutis with confectioners’ sugar and top with a dollop of the cream to serve.

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Mostly Meatless Mondays:

If you’re not on a budget than you must have close ties with either Bank of America or OPEC.  My guess is, most everybody is cutting back somewhere so we thought we’d add our two cents with a low cost and sometimes healthy way to start off the week ~ Mostly Meatless Mondays!

Prices for beef, pork and poultry are NOT PALTRY (sorry, I’m tired) and some of the pundits of the world suggest less animal intake for us carnivores.  With that in mind, we’ll jump on the band wagon and offer up some tasty dinner ideas to alleviate that pain in your ass (your wallet) and give ole’ Bessie a breather. 

This Monday’s Dishes are: 

Baked Potatoes with Salsa Sour Cream;  Sauteed Green Beans with Almonds and Thyme

Potatoes

Serves 4

4 Baker Potatoes

2 Cups Sour Cream (light if you like it)

1 Cup Fresh Salsa (well drained, or make your own pico de gallo)

3 T.   Freshly chopped cilantro

S&P to taste

Preheat oven to 425 degrees.  Clean potatoes well and pierce all over with a fork.  For a more crispy skin, rub lightly with Crisco and wrap potatoes in aluminum foil.

Place on center rack in oven for approx. 40 minutes or until easily pierced with a knife.  If you’re in a hurry, skip the oven (and the aluminum) and pop them in the microwave on high for about 15 minutes.  Watch closely.

Empty the sour cream into a non-metallic bowl and whip with a fork.  Drain your favorite ‘fresh’ salsa well and add to the sour cream along with the fresh cilantro.  A little lime juice is nice here if you have it on hand.  Cover and refrigerate for at least 30 minutes.

Remove spuds and let cool.  Slice or open with a slit down the middle – spoon some of the sour cream mixture on the top.  You can always add a little cheese to this if you’d like.

Fresh Green Beans with Almonds and Thyme

Yes, almonds and Thyme will work well with the acidity of the salsa and creaminess of the potatoes.  Think Fusion…..

1 LB. Fresh green beans, picked, washed and drained.

1 T.   Shallot, minced

1 T.   Garlic, minced

1 T.   Butter

1 T.   Oil

¼ C.  Slivered Almonds

2 T.   Fresh Thyme – roughly chopped

S&P  To Taste

Fill a large sauce pan with water, bring to a boil, add a generous amount of salt and blanch the green beans – about 3-4 minutes.  Drain and place under cold running water or an ice bath.

Heat a large sauté pan to medium high.  Add the oil and butter then the garlic and shallot, let soften, stirring often.  Add the green beans and cook for another 4-5 minutes (I like mine crunchy – so cook to your taste).  Add the slivered almonds and the thyme and continue to stir.  Salt and Pepper and you’re done!

Plate up and enjoy a healthy Mostly Meatless Monday!!

The third in our series of JAW DROPPING recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Chris Kobayashi of the Artisan will not be making your everyday pasta entrée! As always, be prepared for ingredients that highlight the produce of the Central Coast. Try this recipe if you can’t make it to the Main Event to watch Chef Chris wow us with fresh boar!

Charter Oak Boar Ragu with Cavatelli Pasta

Serves 4

Ingredients:

• 2 pounds boar meat, ground
• 1 large yellow onion, finely chopped
• 6 ribs celery, finely chopped
• 2 medium carrots, finely chopped
• 5 tablespoons olive oil
• 1 pound red heirloom tomatoes, peeled, seeded and chopped
• 3 fresh bay leaves
• 1 cup red wine
• 5 cloves garlic, crushed
• 3 dried chili peppers, crushed
• 3 star anise
• 3 smoke-dried tomatoes
• 1 tablespoon fresh oregano, julienne
• 1/2 tablespoon fresh sage, julienne
• 1 tablespoon balsamic vinegar
• 1 tablespoon fennel pollen
• 3 cups reduced veal stock
• 1 small bunch flat leaf parsley, julienne
• 1 small bunch basil, julienne
• zest of 2 lemons
• salt and black pepper to taste
• cavatelli pasta
• grated pozo tomme (Rinconada Dairy) 

1. Brown the boar meat in a large heavy bottomed pot and render out the fat over medium high heat.
2. Remove the browned meat and sautÈ the onions, celery and carrots along with olive oil until soft.
3. Add the heirloom tomatoes and bay leaves. Add the wine. Reduce by half.
4. Gradually add the garlic, dried chili, star anise, smoke-dried tomatoes, oregano, sage, balsamic vinegar, fennel pollen, stock and browned boar meat. Season with salt and pepper to taste.
5. Simmer on low for at least two hours with the lid on the pot slightly ajar & stirring occasionally. The longer the ragu simmers the more tender the meat will become. The ragu is ready to eat when the meat is completely soft and most of the liquid has been absorbed by the meat. Remove the star anise and bay leaves and finish with the parsley, basil and lemon zest.
6. Serve over the cavatelli and top with grated pozo tomme.

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