Posts Tagged ‘parmesan’

Unrecipe of the Week

March 5, 2012

This week has been a killer. With business travel and a closed airport starting things off on Monday, the weekend couldn’t come fast enough. Between the exhaustion and the damp weather, we were seeking some comfort food.
This recipe for Hunter’s Chicken appeared on Food52 and seemed to fit the bill. With a little simplification and tweaks to utilize what we had on hand, this fragrant dish with tomatoes, mushrooms and red wine was just what we were looking for.

Hunter’s Chicken

Soak ½ cup of dried porcini mushrooms in boiling water until soft.

Strain carefully to remove grit, chop and set aside.

Rinse and pat dry one small chicken, cut into pieces. Sprinkle with salt and sauté in olive oil until brown on all sides. Remove and place on a plate until needed.
Add 1-pound clean and sliced crimini mushrooms to the pan and cook until brown. Add the porcinis back to the pan and sauté briefly.

Set the mushrooms aside.     

Add one diced onion to the pan and cook until transparent. Add one small shredded carrot and mix. Add the mushrooms back to the pan, with 2 cans of drained chopped tomatoes, 2 tablespoons of tomato paste and a cup of dry red wine. Add back some of the porcini liquid, and season with salt and pepper. Toss in a liberal amount of fresh thyme, a bay leaf, and any other fresh herbs you have on hand. Cook until the mixture melds together, and a bit of the liquid starts to evaporate.

Spread the mixture into the bottom of an ovenproof dish. Nestle the chicken pieces on top of the vegetables, and cover the pan with parchment paper.

Cook in a 350-degree oven for at least 1 hour or more, until the chicken is starting to fall off the bones, and the sauce is starting to thicken.

Serve with a side of polenta, and enjoy!

Easy Polenta:

Bring 6 cups of water to a boil. Add 1-¾ cups of cornmeal (polenta) to the pan, stirring often to remove lumps.

Simmer until thickened and tender, about 15 minutes.

Remove the pan from the heat. Add 3 tablespoons butter and ½ cup of Parmesan cheese, mixing thoroughly.  Season with salt and black pepper to taste.

Serve with Hunter’s Chicken and enjoy!

Photos: Glasshouse Images

Unrecipe of the Week: Super Bowl Edition

February 2, 2012

With the Super Bowl just around the corner, we are thinking about more interesting things to serve than chips and dips. If you are looking for a more upscale crowd pleaser, these savory Parmesan “cookies” could be right up your alley. You can make the dough in advance, and just slice and bake them on Sunday.

Savory Parmesan Biscuits

Place 1 stick of butter, a cup of grated Parmesan cheese and a cup of flour in the bowl of the food processor. Pulse until the ingredients come together easily to form dough.

On a lightly floured surface, form the dough into a log, about 1 ½ to 2” diameter.

Wrap in plastic and refrigerate  for a couple of hours, or until you are ready to bake the cookies.

Slice the log into ¼” pieces and place them on a cookie sheet sprayed with cooking spray. Bake for 12-14 minutes at 325 degrees until the biscuits are firm, and remove the trays from the oven. Raise the oven temperature to 500 degrees, and bake the biscuits for a few minutes longer, until they are golden brown in color. Cool on a rack and enjoy!

* Get creative: For variety, toss some fresh herbs into the food processor when making the dough. Rosemary, thyme, and black pepper are great add-ins.

photo:Glasshouse Images

Unrecipe of the Week

December 6, 2009

It’s officially here: SOUP WEATHER! Here is a silky rich soup that contains no dairy, no starch, and very little fat. Best of all, it is quick and easy to whip up on a weeknight!

Cauliflower Soup with Parmesan Crisps

For the soup:

Sauté 1 diced onion and a couple of cloves of garlic in a little olive oil.

Add a head of cauliflower, chopped, and a quart of chicken broth.

Boil gently, until the cauliflower is soft.

Puree the soup in a blender and return to the pot.

Season with salt and pepper and add a tablespoon or 2 of grated parmesan cheese.

For the crisps:

Cover a baking sheet with foil.

Spread a thin layer of shredded parmesan cheese on the foil, and bake in a 350-degree oven until the cheese is melted and bubbly

Allow to cool and break the baked cheese into shards.

To serve, place a couple of pieces of the parmesan crisps on top of each bowl soup.

Sprinkle with a little chopped parsley or scallions for a garnish and ENJOY!

Tip: Ask Santa for an immersion blender if you don’t already have one. It allows you to puree the soup right in the pot, and it is snap to clean. It will save you time, and mess.

It is one of the best kitchen gadgets EVER!

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