Chicken a la Vendemmia

One of Napa Valley's best chicken dishes.  La Vendemmia is Italian for grape harvest.  This is a wonderful recipe for a truly unique chicken dish.  As far as I can tell the recipe was the brain child of Napa's chef Michael Chiarello.  To make this dish you will need:

3 pounds seedless red grapes

4 large boneless chicken breasts

Sea salt and freshly ground black pepper

2 teaspoons fennel spice

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced sweet onion

2 teaspoons minced fresh rosemary

3/4 cup chicken stock or canned low-sodium chicken broth

1.)  Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 3 cups of juice.

2.)  Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.  I used fennel seed which I ground in my spice grinder.

3.)  Heat a large skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts and brown well on all sides, about seven minutes total. Transfer the breasts to a baking sheet and transfer to the oven and cook until the chicken is done throughout, 30 minutes.

4.)  While the chicken is cooking, pour off all but 1 tablespoon of the fat in the skillet. Add the onion to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance.

5.)  Add 3 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken pan and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 11/2 cup.

6.)  Spoon the sauce over and around them. Serve immediately.

Simple Toffee - Can be made vegan

I saw Trisha Yearwood make this recipe (it's so good her nephews call it "Crack") and last week it was in my inbox from a recipe site that I belong to.  I finally decided, okay I've got to give this a try.  I've got to say, it's amazing!  I would recommend you definitely try this one.  To make this you will need:

Cooking spray

35 to 40 saltine crackers

2 sticks (1 cup) butter (Vegan - Earth Balance)

1 cup light brown sugar

8 ounces semisweet chocolate chips (Vegan - Carob Chips)

1 cup of chopped pecans or walnuts

1.)  Preheat the oven to 400 degrees.

2.)  Line a cookie sheet pans with parchment paper, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
3.)  In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
4.)  Put the cookie sheet in the oven for 7 minutes.
5.)  Remove from the oven and pour the chocolate chips over the crackers. Put the sheet back in the oven for a minute or two, to melt the chocokate.  Then spread them over the crackers with a knife.
6.)  Sprinkle with the chopped nuts.
7.)  Put the pan in the refrigerator to cool and firm the chocolate back up. 
8.)  Break into pieces and enjoy!

Baked Glazed Salmon

I think I am the only person I know that does not like Salmon.  I make it for my husband who absolutely loves salmon.  He loves this recipe.  Because I am only making the salmon for him, I end up freezing half of this glaze.  It freezes well.  To make this you will need:

3 tablespoons light brown sugar

2 tablespoons butter

1/4 cup Honey Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely grated ginger

Vegetable oil

Salt and freshly ground black pepper

8 salmon fillets, 6 ounces each

 

1.)  Preheat the oven to 375 degrees.  Line a baking sheet with foil and spray lightly with Pam. 

2.)  In a microwave safe dish, melt the brown sugar and the butter.  Add the mustard, soy sauce, olive oil and the ginger.  Mix well and let it cool slightly.

3.)  Place the salmon on the foil sheet.  Brush the filet (s) with vegetable oil and sprinkle with salt and pepper.  Brush some of the glaze on the salmon.

4.)  Bake in the oven for 35 - 40 minutes until the fish flakes.  Enjoy!

 

 

Thai Green Curry Chicken - Can be made vegan

I have yet to find a Thai restaurant in this area.  It's another thing that I miss.  We enjoy a good Thai dish!  This is easy and very good.  I serve this with Jasmine rice and sometimes I cook the rice with a bit of coconut milk, but I was trying to keep the calories down a bit.  If you try this dish, you will be very pleasantly surprised!  To make this dish you will need:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes (Vegan use tofu)

1 tablespoon dark soy sauce

1/4 cup all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste

3 cloves garlic, peeled and chopped  

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk

1 tablespoon fish sauce (delete if going vegan)

1 tablespoon dark soy sauce

2 tablespoons white sugar (I used Nectresse to reduce calories)

1/2 cup chopped scallions for garnish

1.)  Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken. 

2.)  Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in  garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with chopped scallions.

 

Vegan Note:  drain the tofu well.  Put in a colander and cover with a paper towel and put a can on top to push the water out of the tofu.  Then cut it into cubes.

 

 

 

 

Chicken Crepes

I am bringing back a truly elegant entree.  It's also quite delicious!   Not for the dieter! To make this yummy dish you will need:
Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

 

1.)  In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2.)  Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Chicken Mixture

2 large boneless skinless chicken breasts
1 8 ounce package sliced mushrooms
1/2 cup white wine
1 jar Heinz gravy
Salt and Pepper to taste
1.)  Poach chicken in water until done. (Length of time will vary based on size of breasts)  Drain and allow them to cool a bit.
2.)  Preheat oven to 350 degrees.  Spray a 13X9 baking tray with Pam.
3.)  Shred chicken into a bowl.  Add the rest of the ingredients and mix.
4.)  Spoon some of the mixture onto a crepe and roll up.  Place in the prepared baking pan.   Repeat until all mixture and crepes are used.
5.)  Cover with foil and bake for twenty minutes.  Enjoy!

Roast Pork Tenderloin with Potato Pancakes & Applesauce

This is a great Sunday family dinner.  It is really quite simple, yet elegant enough for company.  To make this you will need:
1 (4-pound) boneless pork loin, with fat left on

1  tablespoon salt

2 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons minced fresh thyme leaves

2 teaspoons fresh basil leaves

2 teaspoons minced fresh rosemary

1.)  Preheat oven to 475 degrees F.

2.)  Place the pork loin in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
3.)  Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160 degrees, remove the roast from the oven.
4.)  Allow it to sit for about 20 minutes before carving.
5.)  Add 1/2 cup water to the pan and stir up with the bits on the bottom of the pan to create a juice for the sliced pork.
 
Potato Pancakes
4 large potatoes

1 yellow onion

1egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

2 cups vegetable oil for frying

1.)  Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

2.)  Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

3.)  Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Cinnamon Applesauce

3 apples, peeled, cored, cut into 3/4-inch pieces

1 cup water

1/3 cup (packed) golden brown sugar

2 1/2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1.)  Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes.

2.)  Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.

3.)  Using fork, mash apple mixture until coarse and chunky.

 

Orange Cream Cheese Pound Cake - Can be made Vegan

Every once in a while I feel the need, the need to bake. Most of what I bake ends up going into the office with my husband. I love to bake it and would love to eat the entire confection (almost whatever it is). I did taste this and was surprised at how moist and delicious this cake is. Great with a cup of tea on a winter afternoon. This makes two loaves of pound cake.  To make this cake you will need: 
Pam

1 8-ounce softened cream cheese (Vegan - Tofutti cream cheese)
1 stick butter softened (Vegan - 1 stick Earth Balance)
1 2/3 cups sugar
2 Eggs (Vegan - 2 Egg Replacer)
2 1/4 cups of all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/2 cup ground walnuts
2 tablespoons orange zest
1/4 cup orange juice

1.)  Preheat oven to 375 degrees.  Prepare two loaf pans by spraying with Pam
2.)  Combine cream cheese and shortening, creaming well.

3.)  Gradually add sugar, beating until light and fluffy.

4.)  Add eggs, beating well after each addition.

5.)  Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

6.)  Stir in walnuts and orange peel.

7.)  Pour batter into the prepared loaf pans          

8.)  Bake for 55 minutes or until a wooden toothpick inserted into center comes out clean.

9.)  Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.