Category Archives: meat

Chicken with Cordyceps Militaris Soup

Standard

I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.

Adapted and modified: 百度知道

Serve: 4-5

Ingredients:

1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
12g cordyceps militaris/ chong cao hua (虫草花)
5 sticks dang shen (党参)
2 tbsp wolfberries (杞子)
2 slices of ginger (姜)
12-15 red dates (红枣)
1200-1500 ml water (adjust accordingly)

Seasoning: 
Salt to taste

Methods:

  1. Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
  2. Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
  3. Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
  4. Turn off the heat. Season with salt and serve.
Advertisements

Pasta with Mushrooms and Prosciutto

Standard

Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:

Ingredients

4 SERVINGS

  • ¼ cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced prosciutto (about 6 slices)
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock or low-sodium chicken broth
  • 12 ounces pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter

Preparation

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

From: http://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Standard

I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

YIELDMakes 8 servings

INGREDIENTS

  • 2 3 1/2-pound whole chickens, each cut into 8 pieces
  • 5 whole heads of garlic, cloves separated (about 70), unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups dry white wine
  • 6 very large fresh thyme sprigs

PREPARATION

  1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

Coq Au Chardonnay

Standard

I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe

Author: Julia Frey of Vikalinka

Recipe type: Main

Cuisine: French

Serves: 4-6

 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4-5 strips of bacon/pancetta, chopped
  • 4 garlic cloves, thinly sliced
  • 8 chicken pieces on the bone, thighs and legs
  • 250g Cremini mushrooms, whole or halved
  • 500ml/2/3 of a bottle Chardonnay
  • 250ml/1 cup double/whipping cream
  • salt & pepper to taste
  • handful flat leaf chopped parsley


Instructions

  1. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
  2. Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
  3. Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
  4. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
  5. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
  6. Add cream and simmer for 10 minutes longer.
  7. Sprinkle with chopped parsley before serving.
  8. Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.


Beef Stew with Carrots and Potatoes

Standard

Been on a beef stew high lately. I posted a Chinese beef stew awhile back and now I have a Western beef stew. When I saw this recipe, it was love at first sight. After I tried it, the whole family fell in love with it! So this is going here. I found this recipe on onceuponachef.

Servings: 6

Total Time: 3 Hours 30 Minutes

Ingredients

  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth (I like the Pacific organic brand)
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.

Chicken with Creamy Mushroom Sauce

Standard

I tried this delightful recipe and the results were fantastic! My helper, who usually doesn’t eat much, ate twice the amount she normally eats. This recipe is from damndelicious.net. I just need to remind myself not to over cook the sauce the next time. It ended up becoming too thick and I had to add more milk to thin it out abit. I also tried heating up the sauce the next day (it was all gooey and blah by then) by using white wine to water down the gloop and it tasted fabulous.

YIELD: 8 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

FOR THE MUSHROOM SAUCE

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

Chinese White Fungus Chicken Soup

Standard

This is a very simple soup to make. It just takes 3 ingredients and water and we are done. this recipe was taken from this site.

Ingredients 

4 chicken drumsticks (500g thereabouts)

60g white fungus

Water

Salt

Method

  1. Wash the chicken drumsticks.
  2. Soak the white fungus in hot water. drain and wash again after it has expanded.
  3. Bring water to boil. add drumsticks. simmer for about 20 minutes.
  4. Add white fungus and continue to simmer for 20 minutes.
  5. Add salt. Serve once taste is adjusted to your taste.