Pappardelle with Creamy Chicken Sauce

The reccipe called for 7 chicken thighs. I used four and made up the volume by using mushroom cut to the same size as the bits of chicke.

Pappardelle with Creamy Chicken Sauce   Prep Time: 35 mins  Total Time: 35 mins 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
• Coarse salt and ground pepper
• 1 medium yellow onion, diced medium
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1 pound pappardelle

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
   
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
   

Variations

Instead of pappardelle, try the recipe with tagliatelle or fettuccine.

Originally appeared: Everyday Food, March 2011

 

Beef Bulgogi dinner

 

When I was at the Korean market yesterday to get stuff for rice cake soup, I also got some fresh radish and cabbage  kim chis and beef bulgogi. That store has some really good marinated meats.   I converted my smoker fire box to a grill for the meat.  It tastes better over charcoal.

Rice Cake Soup

Charlie asked me to make rice cake soup.  I had not made it before but I had made ox bone soup and there was a demonstration on the internet.  It seemed pretty straight forward so I made it today. It doesn't look as pretty as the one online though.

  Rice cake soup Tteokguk 떡국

Ingredients (2-3 servings)

• 1 pound store-bought sliced tteok rice cakes or homemade rice cakes (store-bought or homemade, if they are frozen, soak them in cold water for 30 minutes and drain before using)
• 7 cups water
• ½ pound beef (flank steak or brisket), chopped into small pieces
• 3 to 4 garlic cloves, minced
• 1 dae-pa large green onion (or 3 green onions), washed and sliced  thinly and diagonally.
• 2 teaspoons vegetable oil
• 2 eggs
• 1 tablespoon fish sauce (or soup soy sauce to your taste)
• 1 teaspoon toasted sesame oil
• ½ teaspoon ground black pepper
• 1 sheet of dried seaweed paper (gim aka nori)
• 1 red pepper (optional), chopped
• salt

Directions

1. Bring the water to a boil in a heavy pot over high heat and add the beef and garlic and cook for 5 minutes.

2. Turn the heat down to medium, cover, and cook for 20 to 25 minutes until the  beef  is  tender and  has  infused  the water  with  flavor.
3. Roast both sides of a sheet of gim until it’s bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.
4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.
6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.
7. Add the rice cake slices to the boiling soup along with fish sauce and kosher salt. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floated and are softened throughout. Pour the egg whites by little by little into the soup and cook for 30  seconds. 
8. Add sesame oil, ground black pepper, and chopped green onion. Stir the soup. Remove from the heat and ladle the rice cake soup into individual serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if you want.
9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!

Blueberry Buckle

Charlie ordered pizza and I made dessert''' Blueberry Buckle

Blueberry Buckle  Alton Brown cook shop 

FOR THE TOPPING

1/2 C. Sugar

1/3 C. cake flour

1/2 tsp.fresh grated nutmeg

4 T. unsalted butter, cubed & chilled

FOR THE CAKE 

2 C. cake flour

1 tsp baking powder

1/2 tsp.kosher salt

1/2 tsp. ground ginger

4 T. unsalted butter, room temp.

3/4 C. sugar

1 lar. egg

1/2 C. whole milk 

3 C. fresh blueberries 

Procedure

• Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
  
• Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
  
• Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  
• In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
  
• Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  
• Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.
  

 

Cajun Shrimp and Rice

 New Orleans-Style Shrimp and Rice

Ingredients

8 T. (1 stick) butter

1 T. +1 tsp. AP flour

2 green bell peppers cut into 2/1-inch sticks

1 Lar. onion  cut into 1/4 inch slices

2 celery stalks cut into 1/4 Inch 

6 canned  whole plum tomatoes crushed

14 1/2 oz low-sodium chicken broth (1 can)

2 tsp chopped fresh parsley + more for garnish

1 1/2 tsp Cajun seasoning 

1/2 tsp. paprika

1/2. tsp coarse salt

1/2 tsp hot sauce or to taste

1 lb. shrimp, peeled & deveined

2 C. white cooked rice for serving

Directions

1. Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
   .
2. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
   
3. Sprinkle shrimp with parsley, and serve over rice. 
   

Steak on the grill. Charlie asked for his cut up like for kabob

 He had his with rice and kim chi and yum yum sauce. He ate the potato pancakes by dipping them in soy sauce.  I cut the recipe for potato cakes down to one potato. It made 4, just enough for the two of us.

I cooked a potato in the microwave, peeled it and mashed them with the rest of the ingredients and scooped them into the oil with an ice cream scoop and mashed them down lightly with my fingers.  He said they reminded him of Korean pancakes. 

I seasoned the steaks with kosher salt, fresh ground black pepper and garlic powder.

INGREDIENTS

• 1 1/2 pounds 

  russet potatoes (about 4 medium)

• 1 tablespoon 

  plus 4 1/2 teaspoons kosher salt , divided

• 3  ounces  

  cheese, such as cheddar, Manchego, or Parmesan

• 4 tablespoons  

  unsalted butter

• 1 large egg
• 1/2 cup 

  all-purpose flour

• 1/2 teaspoon 

  freshly ground black pepper

• 3/4  cup  

  vegetable oil

INSTRUCTIONS

1. Peel and chop 1 1/2 pounds russet potatoes into 1-inch pieces. Place in a large pot, add enough water to cover the potatoes by 2 inches, and add 1 tablespoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, about 10 minutes.
2. Meanwhile, grate 3 ounces cheese on the large holes of a box grater. Melt 4 tablespoons unsalted butter on the stovetop or in the microwave (omit if using leftover mashed potatoes). Whisk 1 large egg in a small bowl until beaten.
3. When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

4. Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste). 

5. Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.
6. Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.

Chicken and Mushroom Stroganoff

 

Yesterday we went a doctors appointment near our favorite Korean grocery and got some pre marinated spicy pork bulgogi and that was dinner last night. I had been planning to make  this then but it got made today.  The green beans were leftover from a couple days ago.

Chicken and Mushroom Stroganoff

Serves 4.

Lighter than the traditional beef stroganoff, this chicken and mushroom version is still luxuriously rich and creamy. It’s also quick and easy to make, so you can pamper yourself any night of the week.

12 oz. uncooked extra-wide egg noodles

5 tbsp. unsalted butter, divided

8 oz. cremini mushrooms, trimmed and sliced thin

1 medium onion, thinly sliced

1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-in. pieces

3 cloves garlic, finely chopped

3 tbsp. all-purpose flour

1 tsp. Hungarian sweet paprika

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. dried thyme

1 1/4 c. chicken broth

2 tbsp. dry sherry (see Note)

1 tbsp. Worcestershire sauce

1/2 c. sour cream

2 tbsp. finely chopped fresh parsley

Cook noodles according to package directions, then drain. Toss hot noodles with 1 tablespoon butter.

Meanwhile, heat 2 tablespoons butter in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally, until they are browned, about 4 to 5 minutes. Transfer to a plate.

To the same skillet, over medium heat, add the remaining 2 tablespoons butter. Add onion and cook until softened, about 2 to 3 minutes. Add the chicken, garlic, flour, paprika, salt, pepper and thyme. Cook, stirring, until the chicken is lightly browned, about 3 minutes. Stir in the browned mushrooms, chicken broth, sherry (see Note) and Worcestershire sauce and bring to a boil. Reduce heat to low and gently simmer until chicken is cooked through and the sauce is thickened, about 5 minutes. Stir in the sour cream. Taste and re-season with salt and pepper, if necessary. To serve, divide the noodles among plates. Top with the chicken mixture and a sprinkling of parsley.

Note: You can substitute 1/4 cup of dry white wine or a teaspoon of lemon juice for the sherry in this recipe.