Sunday, March 14, 2010

Suprêmes de Volaille Farcies Duxelles

If I think about traditional French flavors, mushrooms, thyme and cream are the first things that come to mind. This simple recipe captures all of those traditional flavors and will give you lots of pleasure. 
Suprêmes de Volaille Farcies Duxelles
(serves four)

4 medium boneless skinless chicken breasts

1/2 cup of shallots
2 Tb butter
1 cup of finely chopped mushrooms
3Tb Madeira
1 teaspoon freshly chopped thyme
Salt and Pepper

1 teaspoon of lemon juice
1/4 cup of Madeira
1/3 cup of heavy cream

Melt butter in a pan and sweat the shallots until translucent
Add the mushrooms and continue cooking.
Add Madeira and allow to reduce.
Add Thyme
Allow mixture to cool before stuffing the chicken.

Pound 4 medium chicken breasts until they are 1/4 of an inch thick and place 1/4 of the mushroom mixture in the center of each breast. Wrap the mixture with the chicken and lay in a buttered backing dish and cover with foil.
Put in a medium hot oven for about 20 minutes or until done.

Remove the chicken and keep warm.

Add a teaspoon of lemon juice and 1/3 of a cup of Madeira to the juices remaining in the pan the chicken was cooked in and  reduce to nearly a syrup. Add 1/3 of a cup of heavy cream and reduce a little more then pour equally over the chicken.

Peperoni alle Nocciole

The beauty of Italian antipasti is the combination of simplicity, balanced and flavor. This simple recipe is one of the best and typifies Piemontese flavors.

Peperoni alle Nocciole
(Appetizers for four)

2 large roasted red peppers (pealed, stemmed and seeded)
¼ cup of finely chopped fresh Italian parsley
¼ cup of oregano
Zest from ½ a lemon
¼ cup of freshly grated Parmesan cheese
1 small clove of garlic finely chopped
1/3rd cup of roasted hazel nuts, roughly chopped
3 Tablespoons of hazelnut oil (canola oil will work too)
Salt and pepper

Split the roasted red peppers in half and lay on a tray.
Mix the rest of the ingredients spread over the peppers and serve.
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