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

04/16/13

Chef Chris’s Mushroom Pan Sauce

SC2 Chris2

If you joined us for last weekend’s Hautemealz Supper Club party, you know that, for our demonstration of the making of classic sauces, Chef Chris’s Mushroom Pan Sauce totally stole the show!

Giving credit where credit is due, we’re posting that recipe first, and will follow up this week with:

Chef Terry’s Cheese Béchamel (Mornay) Sauce
Chef Perry’s Classis Pomodoro Sauce
Chef Terry’s Lemon Mousse

(These will be live links, as the recipes are posted.)

Thank you everyone for joining us for another fantastic evening, and we look forward to doing it again soon!

-Chef Perry

Chef Chris’s Mushroom Pan Sauce

A lot people, when they sear a nice steak or chop, they take that pan and toss it in the sink to wash. In doing so, they are throwing out some of the best flavor of the meal.

Those nice, crispy bits left in the bottom of the pan…are called the fond. Fond is the residue of the natural sugars that have been cooked out of the meat and caramelized to the bottom of the pan. This fond is the foundation of most of those wonderful sauces that you get at your favorite high-end restaurant, and one the the foundations of fine cooking in almost every cuisine.

Active Time: 5 min.                                                       Total Time: 15 min.


  • ¼ cup red wine
  • 1 cup low sodium beef broth
  • 1 ½ tsp. olive oil or butter
  • ½ lb. mushrooms
  • 1 shallot
  • 2 tbsp. Italian parsley
  • 1 Tbsp. butter
  •  Salt & pepper to taste

Pan Sauce Mise

For this demonstration, Chef Chris used 8oz of beef short ribs (pictured, but not served) to create his fond.

Mise en Place

Thinly slice the shallot and the mushrooms. Measure out the wine and the broth.

Preparation

After frying your steak or chop, in a pan over high heat, reduce the heat to medium, and add the olive oil or butter to pan. Sauté the mushrooms for about five minutes. Add the shallots and sauté for another two minutes.

Turn heat back up to high, and deglaze* the pan with the red wine and cook until reduced by half. Add the beef broth bring to a boil and cook until reduced by half, again. At the end add the butter and allow to thicken slightly.

SC2 Mushroom Pan Sauce1

Slice the rested meat, across the grain, drizzle with pan sauce, and serve.

Chef Chris served this sauce over a simple zucchini, pan seared briefly in butter, with a dash of salt and pepper.

*Deglaze: loosening the browned bits or “fond” from the bottom of the pan by heating the pan (after removing the meat) and adding water, broth, or wine. Deglazing works best in a cast-iron, or stainless steel pan. “Non-stick” pans do not produce adequate fond to deglaze, or create a pan sauce.

01/3/13

Best Surf & Turf, Ever!

Surf & Turf Filet Mignon Chilean Sea Bass

I just prepared the best “surf & turf” of my life. Filet Mignon and Chilean Sea Bass compliments of Certified Steak & Seafood.

Filet Mignon with Umami Merlot Sauce
Sake Poached Chilean Sea Bass

I’ll post the step-by-step recipes, with photos, in the next couple of days here on our website, but right now I’m going to lay on the couch and bask in the afterglow…

– Chef Perry

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

06/24/12

Tips for grilling great veggie burgers and mock brisket recipe

Heyya Peeps,

Yesterday, a Facebook friend asked, “Do you have any suggestions on how to cook a veggie burger patty and keep it moist off the grill?”

FYI – A veggie burger is a hamburger-style patty that does not contain meat. The patty of a veggie burger may be made, for example, from vegetables, textured vegetable protein (soy meat), legumes, nuts, dairy products, mushrooms, wheat, or eggs. In places such as India where vegetarianism is widespread, McDonald’s and KFC serve veggie burgers. In Sweden, they call it the “McGarden”.

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