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

11/22/13

Crazy Creamy Once-A-Year Mashed Potatoes

Creamy Whipped Potatoes

I like mashed potatoes.

I mean, okay…most people like mashed potatoes…but I sometimes like them to the exclusion of everything else on the plate.

In my not-so-humble opinion, the best mashed taters are smooth, creamy, savory, and can stand on their own without the need for gravy, extra butter, or sour cream.

Here’s the recipe that I’ve perfected after many, many (don’t ask) Thanksgiving and Christmas dinners. Oh, and I don’t what to hear a bunch of whining about calories and fat and blah blah blah…a reasonable portion, once or twice a year, ain’t gonna kill you.

If you’re still feeling guilty, skip that nasty marshmallow and yams dish instead.

Ugh.

Anyway…

Crazy Creamy Once-A-Year Mashed Potatoes

  • 3 ½ pounds russet potatoes
  • 4 ounces grated Asiago cheese
  • 16 fluid ounces (2 cups) half-and-half
  • 6 oz Sour Cream (preferably Mexican style)
  • 16 oz (2 cups) chicken broth*
  • ½ cube sweet cream butter, melted
  • 6 cloves garlic, crushed
  • Salt & white pepper, to taste

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, and cover with milk and broth (add more of each, in equal amounts to cover, if necessary.) Bring to just a boil over medium-high heat and then reduce heat to maintain a simmer.

*I like to mix 3 teaspoons of Organic or Low Sodium “Better Than Bullion” Chicken base, with 2 cups of very hot water.

Cook until potatoes fall apart when poked with a fork, about 20 minutes

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Heat the butter and the garlic in a small saucepan over medium heat until the garlic has softened (do not brown). Remove from heat and set aside.

Remove the potatoes from the heat and drain off extra fluid, reserving. Whip with a hand or stand mixer and add the garlic-butter mixture, sour cream, and asiago cheese, add reserved fluid, if needed, to reach desired consistency.

Let stand for 5 minutes so that mixture thickens and then serve.

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