Author Archives: cookingwithcandi

Chicken Breasts with Shallots in a Delightful Cream Sauce

Posted on December 9, 2011 | 2 comments

Joel's "after " picture

This is what I made for dinner a few Sunday nights ago, before Thanksgiving I might add.  This chicken makes a beautiful presentation and is easy enough for a delightful quick dinner for 2, or a lovely dish for company. It has a rich cream sauce which contains white wine, shallots and lemon.Why does everyone shrink back when you say cream sauce? Each serving doesn’t have that much cream in it, and honestly once in a while never killed anyone, so enjoy and live a little.  I served with rice. This is sheer perfection on a plate. Joel requested that I put the “after” picture on this post. I also served with fresh cranberry sauce that I had just made for Thanksgiving. Original inspiration for this dish came from The Barefoot Contessa.

Ingredients:

2 split chicken breasts (about 2 lbs.) with skin and bone (I went to the butcher and asked for 2 chicken breasts and had him split them)

3 tablespoons Canola oil

1/2 cup dry white wine

1/3 cup freshly squeezed lemon juice (approx. 3 small lemons)

1/2 large shallot, minced (original recipe calls for 1 large, but I felt like it was too oniony, so I cut it)

3 tablespoons heavy cream

4 tablespoons (1/2 stick) unsalted butter (room temperature is very important), diced

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees.

Pat the chicken breasts dry with paper towels and sprinkle generously with kosher salt and freshly ground black pepper on both sides. I used my Le Creuset cast iron pot, which is oven proof. You can use any oven proof skillet, preferably cast iron. Heat the oil over medium-high heat for a few minutes (just until oil starts to smoke.) Place the chicken breasts skin side down in the skillet and cook for approx. 5 minutes without moving (don’t play with them); you want a golden brown crust to form.

Turn off heat, and using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes (check temperature after 12 minutes. It should read 160 degrees,) then cook until the chicken is cooked through. It took me 15 minutes.

Meanwhile, in a medium saucepan, combine the white wine, lemon juice, and shallots and cook over medium-high heat until sauce reduces (slowly boils down) by at least 1/2 (it may take 8-10 minutes.) If it should reduce too much (it doesn’t happen to me,) add a little more white wine.  After it’s properly reduced, add the cream, 1 teaspoon kosher salt, and 1/4 teaspoon of freshly ground black pepper and bring to a full boil. Remove from the heat, add the diced butter and stir as the butter dissolves. Never reheat this sauce!!! It could get nasty. There is no need to re-heat anyway, because chicken should be ready, it’s hot and sauce is still hot. Spoon over the chicken and rice and serve!!! Fab! Really delicious. It’s worth the effort, and I must say it wasn’t difficult at all.

plated chicken with cream sauce and shallots

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Cream of Mushroom Soup -Vegetarian

Posted on December 7, 2011 | 2 comments

My friend Jean gave me this recipe many years ago and I made it exactly the way she gave it to me. This time out I took a few liberties with the recipe and made it for vegetarians. I am always trying to find recipes which will suit my vegetarian daughter, old habits die hard. I switched out the beef broth for veggie broth and had some hesitation as to the flavor but I actually liked it better. It is wonderful and has a totally different flavor with the Beef broth, use whichever you like or whichever you have on hand. It worked out beautifully though so I will stick with it this way. The freshly ground black pepper gives this soup a great flavor, so don’t skimp on it, unless you hate it. It doesn’t get alot of salt, just a bit. I know there is butter and cream in here, but it really needs it, and honestly how much in each serving? just saying….. This is such an easy recipe, not alot of ingredients, and cooks up very quickly. You will need an immersion blender stick, a cuisinart or a blender. It really tastes like a gourmet soup, throw in a crusty piece of bread on top, or some croutons and you are good to go. This soup will taste like you slaved for hours.

*serves 6 nicely , you can easily double but don’t have to double the butter just increase it to about 8 tablespoons of butter.

Ingredients:

6 tablespoons butter (unsalted)

1 cup onion (yellow) finely chopped

1/2 lb. fresh mushrooms chopped ( I used Portabello , which also gave it a very rich flavor but you can use any kind)

3 tbs. flour

3 cups stock ( Vegetable or Beef)

1 Bay Leaf

Freshly Ground Black Pepper ( about 1/8 tsp. it’s really to taste, and the pepper is very important to this soup)

Kosher Salt ( just a bit)

3/4 cup half and half

Directions:

Melt butter in a large heavy pan ( Le Creuset stock pot is the best ) Add onions and stir over moderate heat until onions are transparent. ( about 5 minutes) . Add mushrooms , and cook, stirring another 4 minutes or so, at this point I threw in a bit of kosher salt. ( A little bit)

Remove the mixture from the heat and place on a cool burner, and add the flour stirring as you go till it blends. Add in the stock slowly, stirring constantly, Add the bay leaf and pepper.

Bring the mixture to a boil, reduce heat, and simmer for about 5 minutes. Remove bay leaf and stir in the half and half. I took off of hot burner and let it cool a bit before I blended it.(about 15 minutes or so)

I then used my immersion blender stick and just pureed it for a few minutes, just do it till you get the consistency you would like. I didn’t puree it completely. I left some pieces of mushroom ,

Portabello Mushrooms for Soup

that’s how I like it. It had a nice texture without being totally smooth. Check for seasoning (salt and pepper) I served with croutons because I had them in the house, you can also serve with a nice piece of toasted baguette, or nothing . It’s really delicious.

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Good Ideas

Posted on December 5, 2011 | Leave a comment

I keep all of my measuring spoons on hand by my stove in this mug. You can never have enough of these spoons. Just a good idea: when you see spoons in the market, buy them and if you have nowhere to store them, this is such a good idea and always handy. I also keep a jar of spoons for tasting, because you can never have enough of these either.

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Salad we had tonite with Turkey Meatloaf

Posted on December 3, 2011 | Leave a comment

Honey Lime Vinaigrette Salad Dressing Ingredients

I love all greens but Joel not so much, so I made a salad that we would both like. He loved, I personally would love it more with an herb green type of lettuce mixed in but sometimes you just have to go with the flow. I made this along with the Turkey Meatloaf and the Butternut Squash. It was very tasty, I have to admit. I made this with my Honey Lime Salad Dressing which is on the site, so just go to it to get recipe. It is super easy, a little sweet but not too much. It is really perfect with a protein as I made in The Lobster Cobb Salad. However it was pretty tasty with just these ingredients. Yum!

Ingredients:

Romaine Lettuce ( buy however you like it, I buy the package with the organic hearts of Romaine)

goat cheese

Raisins or any dried fruit you have in your pantry

Honey Glazed Pecans ( any ones you can buy) they are pretty readily available everywhere , walnuts also work well. The Honey Glazed ones are particularly good, adding crunch and sweetness.

Honey Lime Vinaigrette Salad Dressing (see recipe)

Directions:

First I chopped up Romaine and put in a large bowl. Then I added goat cheese (probably about a cup) then about a handful of raisins, I chopped up the Walnuts with a knife. Tossed them in and anything else you like, but this combo was super tasty. Added dressing a little at a time till I saw consistency I like. Tossed and good to go. Enjoy!

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Roasted Butternut Squash (What I Made Tonite )

Posted on December 2, 2011 | Leave a comment

Tonite I made the turkey meatloaf, and served roasted butternut squash along side. It is so so easy–truly a ‘veggies for beginners’ soup. I’ve made it other ways, but this is really no trouble, and virtually no fuss at all. In New York, you can almost always find butternut squash already cut up in the produce market, or the supermarket. I love Butternut Squash. Whatever squash I don’t use for this recipe, I will mix with a little chicken or vegetable stock the next day to make a new soup and follow directions for my other butternut squash soup, which has a more roasted flavor than the usual butternut squash soup (and it’s something to do with leftovers.)

Ingredients:

3 lbs. butternut squash (2 packages should be good)

olive oil (approx. 3 tablespoons or 1 tablespoon per pound)

1-2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

*adjust all amounts if you use less butternut squash

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Turkey Meatloaf

Posted on November 30, 2011 | 5 comments

Fully Cooked turkey loaf
ready for the oven turkey meatloaf with ketchup/brown sugar topping

 It’s Sunday our kids are still out here and I am in the mood for turkey meatloaf . We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table.

The first time I made this was in Aspen with my friend Susan many moons ago. We found the recipe from Barefoot Contessa and it was back in the day I wasn’t living out there yet and before my blog was born. We collaborated on it, and Joel and Drew liked it so much they used to tell us to open a shop with turkey lasagna and turkey meat loaf (uh uh, not happening) In any event , it has long become a staple in both of our households and even Drew makes it now. I hope you enjoy it as much as we do. I have made a few changes to the original, but the original is a perfect recipe as is. It can easily be cut in 1/2, and tonite I cut it even more using only 1 1/2 lbs. of ground turkey. This recipe as is will serve 8 – 10 servings easily. Great for a large crowd. I serve with roasted butternut squash , roasted cauliflower, sweet potatoes, and/or a beautiful salad. Possibilities are endless with this meatloaf.

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through.

I place a large Pyrex with water underneath the meatloaf (rack below) it will help to keep meatloaf from cracking . (it works) I always let it stand for at least 5 minutes before serving.

Serve hot, at room temperature and delicious cold the next day.

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Learning Something New at any Age (Part Two)

Posted on November 28, 2011 | 1 comment

me and Chef Nick

baking a pumpkin challah at Marcy’s house

While back in New York this Fall I made a real effort to take some cooking classes at both ICE:Institute for Culinary Education and at Karen Lee’s cooking classes on the Upper West Side. I also spent the day learning how to bake a challah at my friend, Marcy’s, house.  While very different , I had a wonderful experience with all.  Back to you are never too old to learn something new. Who made up that expression, “you can never teach an old dog new tricks?” anyway? Well, let me tell you this, this lady learned new tricks. I highly recommend trying new things–whether it be a movie class, theatre, photography, knitting, anything that interests you. I don’t wait for a friend, I just do it. If anyone wants to join me they’re more than welcome, but I set out to do it alone because I want to do it. Sometimes it’s hard to organize more than just yourself. That being said, it’s also a lot of fun when you have friends to join, like my challah baking with Marcy. You may surprise yourself, meet a few new people, and learn something new at the same time. At least one new thing!

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Thanksgiving is Over

Posted on November 25, 2011 | 6 comments

Immersion Blender in Butternut Squash Soup

not a great shot, but the best I could get!

me and my challah and pumpkin walnut bread and looking exhausted

Yes, Thanksgiving is over. For all of us who cooked, shopped, cleaned, etc. it is with a sigh of relief. It is truly my most favorite of all the holidays, and so I insist on doing it year after year. I love to see everybody around my table, and am forever thankful for all of them. Some new faces, and also the same “old” faces. It seemed like between the blog and the actual shopping , cooking, and list making I was obsessed with it. Now that it’s actually over , I have some real free time on my hands once again. I doubt I will cook a thing for a few days, literally “cooked out”.

I hope you all had a wonderful Thanksgiving. Whether you cooked the whole thing or 1 thing . I am thankful for all the help I received cooking this holiday, as always to Pamela, Susan , Karyn, Kerri, and my Mom. Thanks so much. And Norma and Allison I couldn’t do it without you! Am grateful to my family for being here and enjoying it along with me.

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Crunch Time, it’s here! Finally

Posted on November 23, 2011 | 6 comments

Gingersnap Crust Pumpkin Cheesecake before cookingFull Fridge

OK refrigerator is full to the max. And an extra fridge starting to get full. Enough, I know that I have way too much food but looks like I’m nearing the end of at least the basic cooking, still have to heat everything up tomorrow, bake the brie, bake the salami, put together my crudite, made the stuffing, cranberry sauce, etc.  I’ve been talked out of making a salad by everyone I’ve spoken to in the past 48 hours. I will make my butternut squash soup tomorrow, because my soup pot is too big to stick in fridge,  soup for 22 ! Here is the final menu! ( I think) ( I hope) I just want to set my table, and get some rest so I can wake up early tomorrow and start cooking the turkey and do everything that needs to be done last minute. It really is gluttony, but so nice to be with friends and family. Can’t wait to sit down and enjoy the meal with everyone. Wishing everyone a very Happy and Wonderful Thanksgiving, and thanks again for all your support. It’s been so much fun sharing with all of you.

Appetizers:

Baked Salami with Rye Bread and Mustard

Baked Brie with Fig Jam and Crackers

Crudite with Dip

Sweet and Spicy Nuts

Dinner:

Pumpkin Walnut Bread and Pumpkin Challah and assorted dinner rolls (that I didn’t make)

Butternut Squash Soup w/ roasted Pumpkin Seeds

Whole Turkey

Roast Turkey Breast

Cremini Pumpkin Lasagna

Corn Bread Pudding

Stuffing

Brussel Sprouts (plain roasted)

Karyn’s Cranberry Crisp

Fresh Cranberry Sauce

Candied Yam Souffle (easy peasy)

Aunt Pammy’s Chipotle Sweet Potatoes

Mashed Potatoe Casserole from New York Times

Grandma Millie’s Cauliflower

Karyn is bringing acorn squash with quinoa and feta ( I will post recipe when she gives it to me)

Dessert:

Bread pudding with butterscotch Sauce  ( Kerri is making)

Pumpkin Cheesecake with Gingersnap Crust

Apple Pie with Vanilla Ice Cream

Fresh Fruit

*unless otherwise stated all recipes on cookingwithcandi.com

Mashed Potatoes before topping (I leave skins on)

Oy that’s a lot of food.

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OMG Pumpkin Cheesecake !!!! a little note

Posted on November 22, 2011 | 3 comments

I just baked this cake and have to tell you all that I couldn’t stop eating the batter! First I started licking the spoon from the cream cheese and sugar, as if that wasn’t bad enough , once I put the pumpkin , whipping cream , eggs, spices, it not only smelled heavenly it tasted de-licious! Of course I had to scrape bowl clean for cake, but left a little over for me. Good thing I was alone so I didn’t even have to share it! It was pretty tasty. I really wanted to just tell you all that if you forget to leave cream cheese out to soften to room temperature there is a speedy way to do it. Also I placed a pyrex 1/2 filled with water in the oven to help prevent cracks in cheesecake.

How to soften Cream Cheese:( From Philadelphia cream cheese)

such a delicious batter

 

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH for 10 seconds, check it to see how softened it is. Add 15 seconds for each additional pkg. of cream cheese.

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