This Week's Recipes

Quick Tips- Sautéing

Sauté means to cook food quickly in a very small amount of oil or other fat.

Use a sauté pan with a handle and low sides; those with high sides can steam food before it’s sautéed.

Room temperature food browns faster and more evenly, and absorbs less fat than refrigerated food.

Do not use a non stick pan.

Salt impedes browning, so salt after food has been sautéed.

Sautéed foods should not be covered, covering the pan creates steam, which means foods will be limp.

After meat has been sautéed, transfer it to a plate and remove any excess fat from pan. Make a quick sauce by deglazing the pan-a technique of heating a small amount of liquid (wine or stock) in the pan and stirring to loosen browned bits of food on bottom. This can be used as a sauce base.

Poaching is the process of gently simmering food in liquid other than oil, generally milk, water, stock or wine


Sautéed Veal Chops with Mushroom Wine Sauce

2 large Portobello mushrooms, sliced
4 veal chops
¼ cup flour
sea salt and fresh ground pepper
2 Tbls. each butter and olive oil
½ cup red wine
1 Tbls. fresh rosemary, finely chopped
4 Tbls. Butter-room temperature

Sauté mushrooms in butter and olive oil, season with salt and pepper. Remove, set aside (keep warm in oven).
Coat veal chops with flour, sauté in same sauté pan until browned, remove (keep warm in oven) and pour off any excess oil, deglaze with wine, scraping up browned bits. Add rosemary and slowly swirl in room temperature butter, season. Top veal chops with mushrooms and then sauce. *If veal chops are really thick finish in 400 degree oven.


Pork Medallions with Calvados Sauce and Sautéed Apples

2 pork tenderloins: cut into 1-inch slices; pounded flat
2-3 depending on the size Granny Smith Apples
1-2 tsp. sugar
3-4 Tbls. butter

¼ cup Calvados
½ cup apple cider
3 Tbls. heavy cream
pinch of nutmeg

Peel, quarter and slice the apples evenly. Heat butter and sugar with a little bit of oil over moderate heat, add apples until they start to turn golden brown, about 5 minutes, set aside.

Melt 2 Tbls. olive oil in a large skillet, add pork and saute for about 5 minutes on each side.
Season with salt and pepper. Transfer to 250-degree oven to keep warm.

Deglaze pan with Calvados and reduce, add cider, keep the heat and work all the caramelized deposits free. Cook 3 minutes: reduce the heat to low: stir in cream; add nutmeg, salt and pepper. Pour over pork medallions and sautéed apples. Serves 4.


Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water, I actually just use water most of the time.


Chicken Enchilada Soup

¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream (can use light)
3 chicken breasts, poached and diced
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.

Chicken Pot Pie

1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups poached chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper

sheet of puff pastry or pie crust; rolled out slightly or biscuits

Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
 

Made by Lena