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Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Posted on 02. Jan, 2012 by maureen in asparagus, chicken, chicken broth, creme fraiche, green onion, lemon, orange, parsley, saffron, shallot, tarragon

Ingredients:

  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp minced shallot
  • 2 tsp finely grated orange peel
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp (scant) saffron threads
  • 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
  • coarse kosher salt
  • 2 tbsp (or more) extra-virgin olive oil, divided
  • 1 tbsp butter
  • 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
  • 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
  • 3/4 cup low-salt chicken broth
  • 2 tbsp creme fraiche or heavy whipping cream

Directions:

  1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
  2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
  3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
  4. Sprinkle chicken lightly with coarse salt and pepper.
  5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
  7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
  8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Serves 6
Source: Bon Appétit

Citrus-Glazed Carrots

Posted on 26. Dec, 2010 by maureen in carrot, lime, orange, side dish

Ingredients:

  • 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
  • 2 cups (or more) water
  • 1 cup fresh orange juice
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons (1/4 stick) butter
  • 2 1/2 teaspoons finely grated orange peel
  • 2 teaspoons finely grated lime peel
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley

Directions:

  1. Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
  2. Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Source: Bon Appetit

Pumpkin-Cream Cheese Truffles

Posted on 07. Nov, 2010 by maureen in cinnamon, cream cheese, dessert, graham cracker, orange, pumpkin, white chocolate

Ingredients:

  • 2.5 cups white chocolate chunks
  • 1/3 cup gingersnap cookie crumbs, plus more for garnish
  • 1/4 cup canned pumpkin purée
  • 1/4 cup graham cracker crumbs, plus more for garnish
  • 1 tbsp confectioners’ sugar
  • 1/2 tsp orange zest
  • 1/8 tsp ground cinnamon
  • Pinch of fine salt
  • 2 oz cream cheese, softened

Directions:

  1. Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning.
  2. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth.
  3. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
  4. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl.
  5. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Makes 30 Truffles
Source: Whole Foods

Roasted Pork Loin with Orange-Herb Sauce

Posted on 11. Oct, 2009 by maureen in dinner, entrée, garlic, orange, oregano, pork, rosemary, wine

Yum. Gonna make it!

Ingredients:

  • 3 tbsp olive oil
  • 2 garlic cloves, coarsely chopped
  • 1 1.5 lb boneless pork loin
  • salt and freshly ground pepper
  • 1 cup fresh orange juice
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 5 black peppercorns
  • 1 rosemary sprig
  • 1 oregano sprig
  • 1 parsley sprig, plus 2 tbsp chopped parsley leaves

Directions:

  1. In a large bowl, combine 2 tbsp of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
  2. Set a rack in the upper third of the oven and preheat the oven to 400F. In a medium ovenproof skillet, heat the remaining oil.
  3. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
  4. Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until and instant-read thermometer inserted in the center registers 145F. Transfer the pork to a carving board.
  5. Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

Source: Food and Wine, October 2009
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