Leek and Mushroom Braised Chicken

 

Ingredients

8 chicken thighs 1 (3½-pound) chicken, cut into 8 pieces (or use 3½ pounds bone-in chicken parts)
2 teaspoons kosher salt 2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves, minced4 garlic cloves
2 tablespoon extra-virgin olive oil2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons butter2 tablespoons unsalted butter
1 cup thinly sliced mushrooms
 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs2 to 3 rosemary sprigs
¾ cup dry white wine ¾ cup dry white wine (or use a dry red or rosé)
1 Bay leaf
Lemon for juice

¼ cup crème fraîche, plus more for serving if desire
Directions
Preheat oven to 375 Degrees
Cut leek in half (leave root on so that the leek holds together) and wash between the leek leaves to get the dirt out.  dirt hides well so really pull those leaves apart and wash. 
Heat a large skillet over medium heat and add olive oil and a tablespoon of butter. Carefully place chicken thighs skin-side down in pan and brown on both sides.
Remove the browned chicken and set aside.
Add the leeks and mushrooms to the pan and saute until soft and cooked down.  
add the garlic and cook for a few minutes.
Deglaze the pan with the wine scraping the bottom of the pan to get up any stuck bits. 
Turn off the heat and nestle the chicken thighs, skin-side up, back into the pan with the garlic and leeks. Nestle in a few sprigs of fresh thyme.
Place the pan, uncovered in the oven and roast for 30 minutes. The chicken should be cooked through to an internal temperature of 165 degrees. 
Note: if using Homegrown chicken that is a little tough, cover the pan with a lid and roast in the oven until tender, about 1 hour checking periodically to be sure there is enough liquid.  Uncover and roast for an additional 20 minutes.   
To finish the sauce, remove the chicken thighs and squeeze in the juice of one lemon. Add in remaining butter and stir. Place the chicken back on top and garnish with fresh chopped parsley

Cauliflower Gratin

 

For Gratin:

1 head cauliflower, cored, broken into bite-sized florets.  

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon paprika

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1/4 teaspoon salt

1 cup milk

4 oz sharp cheddar cheese

For Topping:

2 tablespoon butter

1/2 cup panko bread crumbs

Steam the cauliflower until al dent, about 3 to 4  minutes.  

Add 2 Tbsp of butter to a saucepan, melt butter and then add the flour.  Cook the flour and butter for a minute,  until it smells nutty. Add the paprika, mustard, salt and pepper.  stir for a few seconds and then slowly add the milk, stirring as you add it to break up any lumps. Bring to a low simmer and continue to stir as the sauce thickens. 

Once the sauce is thick enough to coat the back of a spoon, remove pan from heat and  stir in  the shredded cheese.

place panko in a small bowl. Melt 2 tablespoons of butter and pour over the panko.  mix the butter into the panko.  set aside. 

Spread a teaspoon of butter over the insides of a 2-quart gratin dish. Place the lightly steamed cauliflower florets in an even layer in the dish. Pour cheese sauce over the cauliflower.   Top with the pakno mixture.

Bake in a 400 degree oven for 15 to 20 minutes to heat through.  be sure panko potting does not get too brown.

Brown Butter Chocolate Chip Cookies With Slivered Almonds

 

INGREDIENTS:

• 1 ³⁄₄ cups unbleached all-purpose flour
• ¹⁄₂ teaspoon baking soda
• 14  tablespoons butter
• 1 1⁄4 cup brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 large egg
• 1 egg yolk
• 1 1/2 cup semi-sweet chocolate chips
• 1 cup slivered almonds

DIRECTIONS:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line a large (18- by 12- inch) baking sheets with parchment paper. 
2. Whisk flour and baking soda together in medium bowl; set asie.
3. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
4. transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
5. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
6. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough on a sheet. 
7. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
8. 
   

Cranberry Peach Cake

 

1 1/2 cups Sugar
3 eggs
3/4 cup soft butter, cut into cubes.
1 teaspoon vanilla
1/4 teaspoon almond extract 

1 tablespoon orange zest
2 cups flour
1 teaspoon salt
12 oz bag cranberries 
1/2 cup peeled very ripe or canned peached cut into cubes. 
1/2 cup slivered almonds

Preheat oven to 350 degrees.  Butter a 8" springform pan. 

In a stand mixer fitted with the whisk attachment whip the eggs and sugar until light in color and very fluffy.  with the mixer on high add the cubes of butter, one at a time, until well incorporated.  add in vanilla and almond extract and zest. mix until incorporated.  fold in peaches.

mix flour, salt and cranberries in a bowl.  once mixed, fold into the egg mixture until just combined. 

Spread mixture into prepared springform pan.  top with slivered almonds. 

bake cake for 75 to 90 minutes or until toothpick inserted in center comes out clean and top is golden brown. 

Cool cake for 30 minutes.  use a knife and run around the inner edge of pan to release the cake from the pan.  

Fruitcake with Nuts

 

1 ½ cup flour

¾ cup almond meal, finely ground

1 teaspoon baking powder

1 teaspoon ginger

2 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon clove

½ teaspoon salt

1 stick (8 tablespoons) softened butter

1 cup dark brown sugar

3 large eggs

1 tablespoon orange zest

¼ cup orange juice

1 teaspoon vanilla

3 tablespoons finely diced crystalized ginger

7 cups chopped dried fruit.  I used a mixture of apricot, dark raisins, golden raisins, prunes, figs, cherries, cranberries, dates (if I could have found them I would have used currents).  If some of the fruit is really dry, soak for a few hours in the rum to soften them up.

3 cups roasted nuts, coarsely chopped – almonds, pecans, walnuts and hazelnuts are what I use.

Rum – I like Goslings Black Seal Bermuda Black Rum because of its rich flavor

Candied orange slices for garnish

 

Preheat your oven to 325 degrees. Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper that extends about 2 inches above the rim of the pan.

 

In a bowl mix together the flour, almond meal, baking powder, spices and salt.  Set aside.  

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated.  Scrape the sides of the bowl, add in at low speed, the vanilla, orange juice and orange zest and mix until blended, about 30 seconds.    

Add the flour mixture to the butter mixture and beat on medium speed until just combined, about 30 to 60 seconds, scraping bowl after about 20 seconds to mix in anything not mixing well.

Fold in the fruit, crystalized ginger and nuts into the dough.  Mix until everything is evenly incorporated.  There will be very little dough to fruit and the mixing can be an arm workout.

Transfer the mixture to your prepared baking pan.  Spread the dough out evenly and smooth out the top. 

 

Bake on the center rack in your preheated oven for approximately 90 minutes.  The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

With a skewer, poke holes in the top surface of the cake and liberally brush with the rum. Wrap the cake thoroughly in plastic wrap or parchment paper and place in a cake tin or plastic bag. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with the rum. This cake will keep several weeks or it can be frozen.

 

 

 

 

 

 

 

  

White Chicken Chili

 

• 2 pounds pulled/shredded chicken.  I like pulled rotisserie chicken
• 1 medium onion, chopped
• 2 Tablespoons Butter
• 4 to 6 cups chicken broth or water, Start with 4 cups, reserve 2 cups
• 1 (24 fluid ounce) bottle fire roasted green  salsa
• ½ (4 ounce) can chopped roasted green chilies
• 3 cloves garlic
• 1 teaspoon ground cumin
• I packet chi chi’s fiesta restaurant seasoning
• 1 teaspoon ground dried chipotle pepper
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon dried oregano
• 1 teaspoon kosher salt, or more to taste
• 2 (15 ounce) cans white kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 4 to 6 oz pkg cream cheese

In a deep soup pot or Dutch oven, sauté onions in the butter over medium heat until translucent and starting to carnalize around the edges.  Add the garlic and sauté for another minute.  Add the remaining ingredients except for the cream cheese.  cook until the flavors melt together, about  20 minutes.  Remove from heat.

melt the cream cheese in microwave for 10 to 20 seconds and add to the chili or place cream cream cheese in blender or food processor with 1/2 to 1 cup of chili broth (be carful with the hot broth) blend until cream cheese is smooth and will easily mix into the chili.   

If chili is too thick add 2 reserved cups chicken broth and reheat chili to 175 degrees if needed.  

I really like this green salsa and seasoning mix.