02/17/14

Chicken Kotletki with Sour Cream Mushroom Sauce

My six-year old daughter and I are on a culinary journey to cook our way around the world. Once a week, Gracie picks a country, we research the food of that nation, pick a traditional dish, then shop and cook together. Sometimes we even work in a side trip to an ethnic market or food-truck.

This week, Gracie went for that big orange country at the top of the map…Russia!

This is a very simple, hearty, and delicious comfort food dish. A pre-cooked rotisserie chicken would make this dish a snap!

Russian Chicken Kotletki

Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad
Serves 4

4 cups cooked long grain rice, hotRussian Chicken Kotletki
2 1/2 cups cubed cooked chicken*
2 Tbsp. butter
16 oz button mushrooms
1 onion, chopped
1 celery stalk, chopped
thyme
salt, pepper
2 garlic cloves, minced
1 Tablespoon flour
1 1/4 cup chicken broth
1/2 cup heavy cream
2 Tbsp. sour cream
2 Tbsp. fresh dill, minced

Mise en Place

Cube chicken (equal parts white and dark meat), clean and quarter mushrooms, chop onion and celery. Mince garlic and dill.

Need some help with your chopping, dicing, and mincing? See this post.

*You can bake your own chicken or use a store-bought rotisserie chicken for this dish.

Russian Chicken Kotletki

Prepare the Dish

Melt the butter in a skillet over medium high heat. Add the fresh mushrooms, onion, celery, garlic, and thyme (whole stalk). Season with salt and pepper. Add flour, mix well, and cook for about 10 minutes.

Pour in the chicken broth, heavy cream, and sour cream. Bring to a boil, then reduce to a simmer and cook ten minutes to thicken.

3Stir in the cooked chicken and stir to coat the chicken evenly. Let rest, off heat, 10 minutes. Remove thyme stem.

Sprinkle Kotletki with fresh dill, and serve over hot rice, with cabbage salad.

Sweet Cabbage Salad

The sweet-tart, acidic component to this salad pairs perfectly with the rich, luxurious mushroom sauce in the Kotletki.

1 half a small head of cabbage
2 small cucumbers
1 large carrot
1 celery stalk
1 medium yellow bell pepper
8 radishes
1 apple
fresh herbs (scallions, dill, parsley)
2-3 Tbsp. sunflower oil
2-3 Tbsp. distilled white vinegar
1 Tbsp. sugar
salt, pepper, to taste

Shred cabbage. Julienne cukes, carrots, and bell pepper. Slice celery, apple, and radishes (thin). Mince herbs.

For the dressing: Combine oil, vinegar, sugar, salt, and pepper in a bowl, and whisk to combine.

Toss veggies with dressing and serve immediately, or chill up to 1 hour.

Enjoy!

Chef Perry

04/29/13

Old School Sauces

Okay, so I’ve been researching “turn of the century” (1900’s) recipes for an upcoming dinner we’ll be cooking, and was intrigued at how cooks from that time period used breadcrumbs and egg yolks as thickeners for sauces.

Made this sauce tonight, incorporating some of those old techniques and, I’m telling ya…amazing!

Chicken_With_Egg_Sauce

1 cup chicken stock
dash of black pepper and garlic powder
2 eggs yolks, room temp
2-3 Tbs. fine breadcrumbs
1/4 cup sour cream

Bring stock to a simmer.

Mix egg yolks until smooth and slowly incorporate into the stock, whisking constantly, until smooth.

Whisk in bread crumbs, then sour cream, until smooth. Cook at a low simmer 5-8 minutes until thickened.

Serve over chicken and/or steamed veggies (asparagus or broccoli would be ideal).

Enjoy!

-Chef Perry

 

 

11/29/12

Oil & Vinegar Portland & Chili Chutney Wings

Chef Chris and I have found a new favorite hang-out that we wanted to share. There’s a small oil & vinegar shop tucked away in the Clackamas Town Center, that has everything our foodie hearts could have desire, and more…

Oil & Vinegar is a culinary importer that brings together a wide range of international food and cooking products.

The shop has a distinct Mediterranean flair, and the shelves are stuffed with a cornucopia of imported delights.

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09/4/12

Making your own sausages at home

Hey everyone,

I’m a big fan of grilled sausage. Everything from beer brats, to chorizo, to chicken-apple links, to spicy Italian with fresh herbs. I love ’em all!

What I don’t love so much is not knowing exactly what’s going into my sausages, or under what conditions they were processed. Add to that my love for kitchen gadgets, and experimentation, and it’s pretty obvious why I would enjoy making my own sausages so much. Like more heat? You can do that! Think store-bought sausages are too salty? You can change that! Wonder what it would taste like to mix it up with chicken and Thai fish-sauce…give it a try! (Then let me know!)

If you have a Kitchen-Aid, and you haven’t picked up the meat-grinder and sausage attachment yet, you really want to.  It’s a lot of fun!

Here’s a great video I found on YouTube that shows how easy it really is, and, as always, we’re here to answer any questions!

-Chef Perry

07/6/12

Crispy Grilled Chicken and Tomatoes with Strawberry-Spinach Salad

Here’s a freebie for you…my favorite recipe from this week’s hautemealz.com menu…Crispy Grilled Chicken and Tomatoes with Strawberry-Spinach Salad.

Enjoy!

-Perry

Crispy Grilled Chicken and Tomatoes

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05/30/12

How to flatten chicken breasts (video)

To make scallopini, or any number of “stuffed” chicken recipes, like Chicken Cordon Bleu, or Chicken Kiev, boneless-skinless chicken breasts need to be flattened to about 1/4 inch thickness.

Not only does this increase the surface area of the chicken, so you have room for the goodies inside, but the uniform thickness allows even cooking for the whole breast, without having the tip-end dry out, while the thicker end is still cooking.

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05/21/12

Epic Chicken Sandwich…

Epic sandwich for lunch – rubbed a couple of chicken thighs with garam masala spice, salt, and pepper, dusted with flour and fried in peanut oil.

Smeared a toasted baguette with some pineapple cream cheese, cubed avocado, and a handful of fresh cilantro, topped with chopped chicken…yum!

2 large boneless chicken thighs
4 tsp. garam masala spice blend
4 Tbsp. flour
Salt & black pepper to taste
2 Tbsp pineapple cream cheese
1 whole avocado, cubed
1/2 cup fresh cilantro, chopped
2 large hoagie rolls, or 1 baguette, halved and split

Recipe name ideas?

-Perry

04/8/12

Volume 1: Issue 9

The “Amazing Meals Made Easy” system for the busy food lover!

Week of April 8, 2012

“Cooking is like love, it should be entered into with abandon or not at all.” –  Harriet Van Horne

Happy Easter everyone!

How many of you are doing our “Elegant (and easier) Easter Dinner” recipe tomorrow? I’ve already got the Garlic and Rosemary Leg o’ Lamb rubbed with spices, and my Potato, Leek, and Asparagus Gratin is tucked safely in the fridge. Can’t wait to dig in tomorrow! If you’re doing one of these recipe, let us know how it goes, and post some pictures on the Facebook page or the hautemealz.com blog!

The hand’s down big hit on this week’s menu, for me, has to be the Slow-Cooker Beef Short Ribs with Simple Snow Peas. Savory, sweet, sticky beef candy…need I say more?

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03/26/12

Frugal Foodie Video Tip: Be your own butcher

Buy whole chickens, or bone-in breasts, and cut them yourself instead of using chicken breasts. Yes, pre-cut chicken breasts are handy and easy to use but, as we all know, they’re are also a LOT more expensive.

When I find whole chickens on sale, or at a good price, I buy several and go home and have a butcher party!

Legs, thighs, and wings get bagged together; breasts get deboned (leave the skin on, if freezing, to help protect the meat, you can toss it after you thaw the breasts for cooking) and bagged, and, lastly, the backs, necks, and scraps get bagged and frozen to make my own broth later. – If you have the time, make your broth now, let it cool, and freeze in dedicated ice-cube trays for easy use in future recipes.

Butchering a chicken, and deboneing chicken breasts are a lot more intimidating than they are actually difficult to do.

Here are two great video clips that will walk you through the process for each!

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