Salad with Herb-Dijon Dressing, Brioche, and Tarragon Chicken Fricasee*When gourmet cooking, don't take short cuts. Follow all the preparation instructions, don't skip any steps. Also, use the fresh herbs instead of settling for the dried ones in your pantry (unless otherwise specified). It will make a huge difference!
Brioche
Brioche is a french pastry. It is similar to a crescent but a little denser in texture. Brioche can be made into many things (like tarts). For this weeks meal it was made into rolls. These are wonderfully crispy on the outside and smooth and soft in the center.
Ingredients:
1/4 cup warm water
1/4 cup warm whole milk
3 teaspoons active dry yeast
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)
Preparation:
Combine 1/4 cup warm water and warm milk in bowl of heavy duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs 1 at a time beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
Butter 12 standard muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (douh will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400 degrees. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, coverin with foil if browning too quickly, about 20 minutes. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
Ingredients:
1/4 cup warm water
1/4 cup warm whole milk
3 teaspoons active dry yeast
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)
Preparation:
Combine 1/4 cup warm water and warm milk in bowl of heavy duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs 1 at a time beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
Butter 12 standard muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (douh will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400 degrees. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, coverin with foil if browning too quickly, about 20 minutes. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
Salad with Herb Dijon Dressing
Ingredients:
3 tablespoons balsamic vinegar
1 1/2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoons minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh thyme
1/2 cup olive oil
12 large green beans
6 large asparagus spears
romaine lettuce (2 cups)
spinach (2 cups)
3/4 cup cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Preparation:
Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season with salt and pepper.
Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. ct vegetables into 1/2 inch pieces; place in large bowl. Add lettuce tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.
Tarragon Chicken Fricasee
Ingredients:
3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 tsp salt
1/2 tsp pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1 cup heavy cream
1 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
Preparation:
Pat chicken dry and sprinkle all over with salt and pepper.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to plate
Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add chicken broth and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tons to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly. Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken and serve.
Ingredients:
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 teaspoons cornstarch
3/4 cup egg whites
1/2 cup granulated sugar
Souflee ramekins, buttered and sugared (about 5)
Directions:
Preheat oven to 400 degrees.
Combine milk, sugar and vanilla in a heavy , non-reactive saucepan and bring to a boil. Meanwhile, sift together cocoa and cornstarch. Remove boiled milk from heat. In a steady stream, whisk dry ingredients into hot milk. Stirring constantly, continue cooking until base is thickened and returns to a boil. Strain through a chinois or fine mesh strainer and chill in an ice water bath.
Meanwhile, place the egg whites in a bowl and beat with and electric mixer, gradually adding the sugar, until soft peaks are achieved. Gently fold 1/4 cup of the chocolate base into the egg whites. Once it is mixed, add the rest of the base and divide among the ramekins.
Tap the ramekins with your finger to release any large air pockets and smooth the tops with a spatula.
Transfer to oven and bake for approximately 8 minutes or until fully risen.
Remove from oven and make a slice with the edge of a spoon down the top of each souflee. Place a spoonful of ice cream into each slice.
*note: a good souflee should be slightly runny and tacky in the center, but well-puffed risen and firm across the top. shake it gently and if it is a little wobbly, it's done.
3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 tsp salt
1/2 tsp pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1 cup heavy cream
1 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
Preparation:
Pat chicken dry and sprinkle all over with salt and pepper.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to plate
Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add chicken broth and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tons to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly. Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken and serve.
Chocolate Soufflee
A good souflee is truly a little piece of heaven. This dish, more than anything inspired our idea for the weekly gourmet meal. Souflees are very temperamental. Follow the instructions to a tea. DO NOT OVER COOK! It will collapse. Also try not to open or close your oven too much while baking and don't let anything jar it. This can also make it collapse. With a little bit of planning and good luck, you can experience one of the best culinary treats around, a fabulous souflee.
Ingredients:
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 teaspoons cornstarch
3/4 cup egg whites
1/2 cup granulated sugar
Souflee ramekins, buttered and sugared (about 5)
Directions:
Preheat oven to 400 degrees.
Combine milk, sugar and vanilla in a heavy , non-reactive saucepan and bring to a boil. Meanwhile, sift together cocoa and cornstarch. Remove boiled milk from heat. In a steady stream, whisk dry ingredients into hot milk. Stirring constantly, continue cooking until base is thickened and returns to a boil. Strain through a chinois or fine mesh strainer and chill in an ice water bath.
Meanwhile, place the egg whites in a bowl and beat with and electric mixer, gradually adding the sugar, until soft peaks are achieved. Gently fold 1/4 cup of the chocolate base into the egg whites. Once it is mixed, add the rest of the base and divide among the ramekins.
Tap the ramekins with your finger to release any large air pockets and smooth the tops with a spatula.
Transfer to oven and bake for approximately 8 minutes or until fully risen.
Remove from oven and make a slice with the edge of a spoon down the top of each souflee. Place a spoonful of ice cream into each slice.
*note: a good souflee should be slightly runny and tacky in the center, but well-puffed risen and firm across the top. shake it gently and if it is a little wobbly, it's done.
*Beth
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