Chicken Tacos

After all the cooking and baking I've done in the last few days, I was tired. In addition to what I've posted about so far, I also made blueberry ice cream and a batch of raspberry-plum jam that I'll post about soon. No real cooking today. So, I poached a boneless, skinless chicken in water and peppercorns. A quick chop (season the chicken with lots of ground cumin), along with some diced tomato and avocado, a little salsa, a little sour cream, a quick squirt of lime, quickly fry a few corn tortillas, and dinner was done. I love tacos. I love chicken tacos. Good thing it doesn't take long to put them on the dinner table!

Chicken Francaise

One of my favorite chicken dishes I order out is Chicken Francaise. I've never made it before, so, again, despite owning hundreds of cookbooks... I researched the internet. I often find successful recipes on Epicurious.com, and the site didn't disappoint this time, either. Since I was just cooking one chicken breast, the meal went together in about 15 - 20 minutes. And it was so flavorful. Delicious -


Chicken Francaise

Yield: Makes 4 servings Active Time: 1 hr Total Time: 1 hr

4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Source: Gourmet | October 2003, Adapted from La Viola, Syosset, NY

Artichoke Fritters

While channel surfing late-night television a few weeks ago, I came across a Food Network show featuring a couple of guys who own a catering business and had won the channel's Next Food Network Star competition. I believe the duo is known as The Hearty Boys. I've seen a few of their shows, and while I won't make all of their recipes, they do have some interesting ideas for entertaining. This is one of those interesting ideas.

The most laborious part of the recipe is chopping up the canned artichoke hearts, a couple cloves of garlic, and a few green onions. Seriously, that didn't take long at all. The "batter" came together very quickly, and they fried up in just a few minutes. I used a small disher to measure out the batter into the fryer. These only took 3 minutes to cook through in contrast to the 5 minutes the recipe suggests. I didn't make the sauce - I thought it might be a bit much for these nibbles. A little sea salt as soon as they came out of the fryer and a squeeze of lemon just before serving was all they needed. Not difficult to make, very tasty, and great as a side dish, appetizer, or snack.

By the way, a reviewer on the Food Network website did say that she reheated leftovers in a 350 F. oven the next day, and they tasted nearly as fresh as when just made. Good to know!

Artichoke Fritters

vegetable oil
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle

Lemon Cream, recipe follows, optional

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix.

Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Lemon Cream:

1 cup sour cream
1 lemon, juice
1 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Source: Party Line with the Hearty Boys

Fruit Tart

With berry season in full swing, I turned to JoyofBaking.com for some inspiration. I was not disappointed. With many options to choose from, I decided on this fruit tart. To preserve the fruit, I glazed it with melted apricot preserves (which unfortunately got a little gloppy - I neglected to add the liqueur/ water necessary to prevent that). My favorite brother (okay, my only brother... but he would be my favorite anyway...) stopped by after work, and I sent this home with him for his family. I love having people to bake for!

Calzone

Ann of Thibeault's Table had suggested that the next time I make pizza dough, let it rise in the refrigerator for a day or two, that this would improve the flavor of the crust even more. So, I took her advice. My pizza crust is actually a French bread recipe - it's the one my mother has been using since I was a little girl: yeast, water, salt, shortening (I sometimes substitute olive oil), and flour. Well, I have to agree with Ann. I made the dough on Monday and made a calzone and a loaf of French bread today. The flavor was a little like sourdough. And the calzone's crust was nice and crisp.

I just winged the filling: ricotta, sauteed onions & peppers (leftover from the fajitas I made a couple of nights ago), pepperoni, and mozzarella. A quick red sauce (thinly sliced garlic sauteed in olive oil, crushed tomatoes, oregano, basil, parsley, salt & pepper, and a pinch of sugar) to serve with it, and dinner was done. I haven't made calzones in a long time, but I'll definitely be doing that more often - so easy, so good.

Tarragon Popover Chicken

I really like the flavor combination of tarragon and chicken. Tarragon, especially fresh tarragon, adds such a coolness to whatever it seasons, similar to the way mint does. This recipe really does tarragon justice. After browning the chicken, pour the tarragon popover batter over the chicken. As the batter bakes, it puffs up, enveloping the chicken. The mushroom sauce is quick and easy. I opted to flavor the sauce with a little tarragon as well, just enough to give an interesting background flavor to it. I've made this dish many, many years ago when the kids were still here. This is the first time I made it in an individual-portioned size, paring down the recipe to serve one. I loved the presentation of the single serving.

Tarragon Popover Chicken

6 boneless/ skinless chicken breasts*
4 tablespoons olive oil, divided
1-1/2 cups milk
1-1/2 cups flour
1-1/2 teaspoons fresh tarragon, minced
3/4 teaspoon salt
3 eggs beaten

Mushroom Sauce
4 tablespoons butter, divided
1/2 cup button mushrooms, sliced
2 tablespoons flour
Salt and pepper to taste
1 cup milk
1 teaspoon fresh tarragon, minced

Brown the chicken in 3 tablespoons of the olive oil. Season with salt and pepper. Remove to a greased 9-inch x 13-inch baking dish.

Stir together the milk, remaining 1 tablespoon olive oil, flour, tarragon and salt. Add the eggs, mixing well.

Pour over the chicken and bake for 45-60 minutes at 350 degrees.

Mushroom sauce:
Melt 2 tablespoons butter, add the mushrooms and saute for 2 - 3 minutes. Remove mushrooms, and set aside.

In the same pan, melt the remaining butter and stir in the flour salt and pepper. Add the milk gradually. Cook, stirring constantly, until thickened and smooth. Add the cooked mushrooms, 1 teaspoon tarragon, salt & pepper to taste, and heat through. Serve over the Tarragon Popover Chicken.

*Bone-in chicken pieces can be used in place of the boneless/ skinless chicken breasts.


Source: Adapted from Better Homes and Gardens All-Time Favorite Recipes, copyright 1979

Blue Cheese Dressing

I tried Ina Garten's recipe for Blue Cheese Dressing, making a few subtle changes. Really delicious and really easy. Throw everything in the food processor, blitz, and a gorgeous, tasty salad dressing is ready in seconds.

Blue Cheese Dressing

6 ounces good Roquefort cheese, chopped, divided
1 cup mayonnaise
1 cup half 'n' half
2 tablespoons champagne vinegar
1 tablespoon fresh tarragon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place the 4 ounces cheese, mayonnaise, half 'n' half, vinegar, tarragon, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Stir in the remaining 2 ounces of cheese.

Source: Adapted from Barefoot Contessa, copyright 2004