The Missing Ingredient

A Food Blog

Baked Chicken with a Cream Sauce November 13, 2009

Filed under: Chicken,Uncategorized — xigumdrops @ 8:06 am
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Chicken with a cream sauce

This recipe was titled “Coq Au Vin, My Way.  I’m pretty sure that Coq Au Vin doesn’t have cheese or cream which probably makes this recipe better than a traditional one!  Replace the cream with milk for a lighter version.  My changes are in green.

Source: All Recipes.com

3 tablespoons olive oil

6 skinless chicken thighs

2 cloves garlic, crushed

1 tablespoon Italian seasoning (Penzey’s Tuscan Sunset)

3 medium tomatoes, sliced

4 portobello mushrooms, sliced (omitted)

1 pinch salt (optional)

1 teaspoon freshly ground black pepper

1 sweet onion, chopped

1/3 cup Burgundy wine (Merlot)

1 cup heavy cream

1/4 cup shredded Gruyere cheese

2 tablespoons cornstarch (optional)

Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.

Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.

Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.

 

Sage-Rubbed Pork Chops with Warm Apple Slaw November 2, 2009

Filed under: Apples,Pork,Uncategorized — xigumdrops @ 5:37 pm
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PorkChops with apple slaw

I’m not crazy about this picture since I didn’t get a very good browning on my pork chops.  Don’t worry about the apples being over-powering as they end up very savory.

Source: Ellie Krieger’s The Food You Crave

For the chops:
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 large clove garlic, minced (about 1 teaspoon)
1/2 teaspoon
Freshly ground black pepper
Four 3/4-inch-thick bone in pork loin chops (about 8 ounces each)
2 tablespoons olive oil (1 tablespoon)

For the slaw:
2 teaspoons olive oil
1 large onion, cut in half, then thinly sliced into half-moons
1 large Granny Smith apple, cut in half, cored, and coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 head green cabbage, cored and coarsely shredded (about 9 cups)
3 large carrots, coaresly shredded (about 3 cups)
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup low-sodium chicken broth

  1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl. Rub the mixuture all over the pork chops and let them sit at room temperature for 10 mibutes.
  2. Heat the oil in a large nonstick skillet over medium-high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Transfer the chops to a plate.
  3. To make the slaw, carefully wipe out the pan. Heat the oil over medium high heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have just a slight blush in the center, 5 to 7 minutes longer.
  4. To serve, arrange the warm slaw on individual plates and top with a pork chop and some pan juices.
 

Triple-Tomato Pasta September 17, 2008

Filed under: Italian,Pasta,Proscuitto,Quick dinners — xigumdrops @ 7:19 pm
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I’m always looking for fast recipes and this recipe was included in the 30 best fast recipes ever in the Food & Wine 30th Anniversary Issue.  It’s really fast and was definitely tasty.  I added prosciutto but I think it would be great with chunks of chicken.  Changes in green.

Source:  Food & Wine Magazine

1 pound pasta

2 medium tomatoes, diced  (1 can diced tomatoes, drained)

4 oil-packed sun-dried tomatoes

2 Tbs. tomato paste

4 large basil leaves

1 garlic clove

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2.5 oz. prosciutto, chopped

 

1.  In a large pot of boiling salted water, cook the pasta until al dente.

2.  In a blender, puree the diced and sun-dried tomatoes with the tomato paste, basil, garlic and olive oil.  Pour the sauce into a large bowl and season with salt and pepper.

3.  Drain the pasta, add it to the sauce (add prosciutto) and toss well to coat.  Serve piping hot.

 

Chimichurri Sauce September 15, 2008

The original recipe as written basically tasted like chopped up parsley in oil.  I tried adding the onion but that didn’t do anything special either and was still lost in the weird texture.  I decided to pop the mixture in a blender and it turned out great.  My changes are in green.

Source:  Food & Wine Magazine

2 cups chopped parsley

2/3 cups extra-virgin olive oil (1/3 plus 1 Tbs.)

6 Tbs. fresh lemon juice

2 Tbs. minced garlic (5 cloves; which was less than the 2 Tbs)

2 tsp. crushed red pepper

1/4 cup minced red onion

Salt and freshly ground pepper

 

1.  In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper (and onion) ; season with salt and pepper.

2.  Combine in blender and mix until a paste forms.

3.  Serve with thinly sliced grilled skirt steak and sweet potato fries.

 

Cinnamon-sugar Tortillas September 14, 2008

2 Tbs. sugar

1 tsp. cinnamon

3 Tbs. butter, melted

3 tortillas (cut into 6 triangles)

Honey

Ice cream

 

1.  Preheat over to 400 degrees.  Brush both sides of tortillas with melted butter.  Sprinkle both sides with cinnamon-sugar mixture.

2.  Bake for 4-6 minutes.

3.  Drizzle with honey and serve with ice cream.

 

Pork with Arugula, Prosciutto & Tomatoes September 10, 2008

Filed under: Pork,Quick dinners — xigumdrops @ 10:15 pm
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This was really good and simple.  Changes in green.

Source:  Food & Wine Magazine

2 tbs. olive oil

5 ounces thinly sliced prosciutto, finely chopped (3 oz package)

2 large garlic cloves, minced

1 1/2 pounds pork tenderloin, cut into 1 inch cubes

Salt and freshly ground pepper

2 tbs. balsamic vinegar

1 pound arugula, stems discarded and leaves chopped (I used 1 bag of arugula; I did not think this was enough after it cooked down)

1 pound plum tomatoes, chopped

 

1.  In a very large skillet, heat the olive oil.  Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden brown, about 4 minutes.  Transfer to a plate.

2.  Season the pork with salt and pepper, and add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side.  Transfer the pork to a plate and keep warm.

3.  Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet.  Add the arugula and toss until wilted, about 2 minutes.  Add the tomatoes and the prosciutto and garlic.  Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper.  Transfer the arugula to a platter, top with the pork and serve.

 

Chinese Fried Rice September 9, 2008

Filed under: Asian,Chicken,Quick dinners — xigumdrops @ 9:49 pm
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A tasty, easy to prepare fried rice recipe.  My changes are in green.
Source:  recipezaar.com
3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten  (2 eggs)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chicken, chopped (I cooked mine during step 5)
1/2 cup finely chopped carrot (1 cup)
1/2 cup frozen peas, thawed (omitted)
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts (omitted)
2 tablespoons light soy sauce
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1.  Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. (OK, so I’ve never had onions take 8-10 minutes to cook so maybe this is a mistake in the recipe?  or do they want us to burn the onions?  I cooked them for maybe 3-4 minutes tops)
2.  Allow wok to cook slightly.
3.  Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4.  Add 1/2 tbsp oil to wok (omitted as I used a nonstick pan), swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5.  Heat 1 tbs. oil in wok; add selected meat to wok, along with carrots, peas (omitted), and cooked onion; stir-fry for 2 minutes (cook until chicken is no longer pink).
6.  Add rice, green onions, and bean sprouts (omitted), tossing to mix well; stir-fry for 3 minutes.
7.  Add 2 tbs. of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8.  Set out additional soy sauce on the table, if desired.