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Chicken Carbonara

Be warned, this is not a healthy dish! But it is oh so good! This is my take on an Italian favorite. Brings back memories of my first trip to Italy. We were staying at a “castle” near Montalcino. We arrived late and our host was gracious enough to make us dinner and it was carbonara. Quick, easy and delicious. He used prosciutto, which he carved off the leg that was hanging in his kitchen. I use bacon but if you want to be more traditional use pancetta instead. I like the smokey flavor that bacon gives this dish. I also cook my chicken using my Anova Sous Vide but you can cook it in the pot after cooking the bacon. Enjoy!

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Chicken Carbonara

  • 2 tsp olive oil
  • 4 slices of bacon (or 6 of pancetta)
  • 4 (or more) cloves of garlic, minced
  • 1 1/2 cups grated parmesan cheese
  • 1 1/2 cups heavy cream
  • 4 egg yolks
  • 1 chicken breast cut into 1/4 inch cubes
  • 1/2 lbs (1/2 box) fettuccine

Directions

In a bowl whisk together the cream, yokes and cheese.

Put a large pot of water on to boil for the pasta, season generously with salt. Add the pasta once it boils and cook until done, about 10 minutes.

In a heavy pot, I like my Le Creuset Dutch Oven, cook up the bacon on medium-high heat with the olive oil until crisp. If you’re cooking you chicken in the pot add it here with the bacon. After about 4 minutes turn the heat down to medium and add the garlic. Cook for 2 minutes. Take off the heat and let cool slighty.  Add the pasta and then the cream mixture and stir to combine. Put it back on the heat at medium-low. You want to slowly bring it up to a simmer so as not to “scramble” the eggs. Once it’s up to a simmer turn the heat down to low and let it cook for about 4 minutes, stirring occasionally. If you like you can garnish this with some chopped basil. It’s also good if you add walnuts, lemon peel, or parsley. You shouldn’t need to add salt because of the bacon but it’ll need some pepper.

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Fish in Cheese Sauce

Several years ago I went on a cruise with about 20 friends. In one of the ports in France 4 of us wander off to the side streets, away from the tourist crowds. On one of those back streets, we found a cute little restaurant/bar that was an old nunnery I think. Anyway, they had a lunch special; starter, main and dessert with a glass of wine for 12 Euro if I remember correctly. The meal was amazing! One of the options for the main course was a white fish in a cheese sauce with rice. It still resonates with me after all these years and I’ve been trying ever since to recreate it.

Part of the problem, I’m sure, is I don’t have access to the same ingredients that are available in France. You know, the FDA is fussy about import cheese because it could kill you or something. Anyway, this is as close as I’ve been able to come so far but this recipe is still a work in progress. Now, this makes more cheese sauce than you probably need but extra is never a bad thing. It goes well on top of broccoli FYI. Enjoy!

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Fish in Cheese Sauce

  • 2 – 4 fillets of fish (I use Halibut)
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1/2 cup grated fontina cheese*
  • 1/2 cup sharp cheddar (or 1 cup if you don’t have the next cheese)
  • 1/2 cup Cougar Gold or Beechers Flagship (sorry this is a PNW cheese mostly)
  • 1/2 cup dry white wine (French or Sauvignon Blanc is best)
  • 1 1/2 cups milk
  • Salt and Pepper to taste

Directions

In a medium pot, I use my Le Creuset Dutch Oven, melt the butter on low temperature. Once melted turn the heat up to medium-high and add the flour, whisking constantly. Cook for at least 2 minutes, you want to get rid of the flour taste. Now the next part is tricky and you need to be prepared. Have the wine and milk close at hand. Slowly, whisking fast the wine into the flour/butter. It will steam up and start to thicken fast. That’s why you want everything on hand. Immediately start slowly adding the milk. The idea here is to make it smooth and thick but not lumpy. If you add it too fast or to slow you can get a mess.

Once you have the milk incorporated turn it down to medium-low and add the fontina. Stir until it pretty much melted, this is the base of the sauce and what makes it creamy. Now add the rest of the cheese and stir until it’s melted. Salt and Pepper to taste.

So for the fish. Cooking fish can be hard. It is so easy to over-cook. If you’re comfortable with fish, you shouldn’t have a problem. I, personally, use my Anova Sous Vide . It guarantees that it will never be overcooked. I cook it up to 120 degrees for 45 minutes. Then a quick sear in a hot skillet for about 1 minute on each side. Pour the cheese sauce over and serve with rice (optional).

*If you don’t have fontina on hand or can’t find it I’ve used velveeta. Not the best but it’ll do in a pince.

Posted on by Opie

Rack of Lamb with Polenta

I’m not sure how I got turned onto lamb. It’s not popular, or at least it seems, in the US. I love it. I go to Lamb Jam when it’s in Seattle, which is every other year, because it’s a great way to try a bunch of different lamb dishes (long with some fantastic wine).

Costco has rack of lamb at the pretty good price and I’ll pick on up every so often. I have heard from some friends that they don’t like lamb because it’s “gamey” but I haven’t found this to be the case with Costco’s lamb at all. The lamb is pretty easy and I love having it with cheesy polenta and pomegranate molasses. Enjoy!

Rack of lamb

Rack of lamb with Herbes de Provence

  • 1 rack of lamb
  • 2 tbsp Herbes de Provence
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 tsp olive oil
  • aluminum foil

Directions

Mix the Herbes de Provence, salt and pepper together. generously rub the herb mixture on the lamb (but not the bone part). Heat a skillet on high heat with the olive oil. Sear the lamb on each side, about 4 minutes.

Wrap the bone ends in the foil, this is so they don’t burn. Put in an oven proof pan (the skillet will do if it’s oven safe). Bake at 350 degrees for 20 minutes.

Cheesy Polenta

  • 1 cup polenta
  • 2 cups milk
  • 2 cups water
  • 1 1/2 tsp salt (kosher or sea salt)
  • 1 tsp pepper
  • 4 tbsp unsalted butter
  • 1 cup sharp cheese (I use Cougar Gold)*

Directions

In a medium pan bring the milk and water to a gentle boil. Slowly whisk in the polenta and keep stirring for about 2-3 minutes. The idea here is to keep it smooth, no one wants lumpy polenta. Turn down the head to medium-low and cover. Check it every 5 minutes or so and give it a stir.

Once it thickens and the polenta is all the way cooked, you can tell if you taste it, take it off the heat. Stir in the butter until completely melted. Add the cheese and stir until it’s melted as well. Add the salt and pepper and serve.

Pomegranate Molasses

  • 4 cups Pom (this is pomegranate juice)
  • 1/2 cup sugar

Directions

Bring the Pom and sugar to a boil in a medium pan. Once it boils reduce the heat to medium-low and cook until the mixture has reduced to about 1 cup. This will take just over an hour and it should have the consistency of thick syrup. Remove from the heat and cool. Once cooled you will want to refrigerate and it’ll last months. When you’re ready to use take it out and bring it to room temp.

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Mushroom Whiskey Pork Chops

This is a nice fall comfort dish. I like to serve it with mashed potatoes.  The type of whiskey you use can really change the flavor here. When I first tried it I used Jack Daniels. This made the sauce slightly sweet. The second time I used a rot-gut whiskey, it was just ok. Now I use Bullet whiskey and really like that. Enjoy!

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Mushroom Whiskey Pork Chops

  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup plus 2 tbsp flour, divided
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 to 4 pork chops
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1/2 cup chopped onion (about 1/2 a small onion)
  • 6 oz sliced mushrooms
  • 2 cloves garlic
  • sprig of rosemary
  • 1/2 cup whiskey

Directions:

Pre-heat the oven to 300 degrees.

Combine the sour cream, water, flour, salt and pepper together in a small bowl.

Put 1/2 cup of flour in a dish, add salt and pepper if you like. Dredge the pork chops in the flour.

Heat 2 tbsp of oil in an oven proof pan, I like (surprise, surprise) my Le Creuset Round Braiser. On medium-high heat brown the pork chops, about 2 minutes each side. Once done browning, take them out and put to one side. Lower the heat to medium and add the butter. Once it’s melted put in the mushroom, onion and garlic; saute until fragrant (about 2 minutes).

Add in the whiskey and stir until all the brown bits are off the bottom of the pan. The whiskey should have reduced by at least half. Add the sour cream mix, rosemary sprig, pork chops. Make sure the chops are covered with some sauce. Put in the oven, covered, and bake for 45 minutes*.

*why the asterisk? Well the amount of time will depend on your pork chops. Thin, thick, bone-in or bone-less; all these can make the time needed to cook vary. 45 minutes was how long it took for bone-less and thin cut.

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Beef Bourguignon

I can not for the life of me pronounce this. I guess it just goes to show there was a reason why I flunked French in highschool. Oh well, it sure does taste good. You can make this 2 ways, in a pot or in a slow cooker. I love using my Instant Pot. One thing I will point out, that I’ve learned from experience, is that for this dish the wine does make a difference. The better the wine the better the dish. DO NOT use cheap wine, no 14 Hands here! As a lot of recipes I make, the amount of ingredients can vary depending on how much you want to make. Here I mean in the beef, potatoes, carrots, mushrooms and garlic. Enjoy!

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Beef Bourguignon

  • 4 slices of bacon chopped
  • 1-2 lbs of beef chuck, cut into 1 inch cubes
  • 1 cup good red wine, French style is best
  • 1 can beef broth
  • 2 tbsp tomato paste
  • 1/4 cup soy sauce
  • 1/2 cup flour
  • 3 cloves of chopped garlic
  • 3 sprigs of thyme
  • 2 bayleaves
  • 1/2 medium onion (or a cup of pearl onions if you like those)
  • 1 cup baby carrots (or 2 carrots cut in 1/2 inch slices)
  • 2 medium size potatoes, cut in 1 inch cubes
  • 4 ounces of sliced mushrooms
  • 2 tbsp cognac
  • 2 tbsp butter
  • Salt & Pepper to taste

Directions:

In a large heavy bottomed pot, like a Le Creuset Dutch Oven, or in an Instant Pot; saute the bacon for until crisp (about 5 minutes).  In a small dish, or zip lock bag, sift the flour and add some salt and pepper. Put the beef in and toss until coated. Add the beef to the pot and saute until brown, about 5 minutes. Add the wine and deglaze the pot until the wine has reduced by about 1/2. Add the beef broth, tomato paste, soy sauce. Bring to a simmer. If the broth seems thin try whisking in some of the flour you used to coat the beef.

Take the thyme and bay leaves and tie them in a bundle, this makes it easier to remove them later. Now add the potatoes, garlic, onion, carrots, mushrooms and cognac.

If using a slow cooker set it to low for 3 hours until the potatoes are tender. For the Instant Pot you don’t really set anything but the time. If in a pot, turn the heat down to a simmer and cook for 1 1/2 hours or until the potatoes are tender.

Add the butter just before serving. Salt and pepper to taste.

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BBQ Meatloaf

I grew up with meatloaf, my mom made it frequently. I liked it but this recipe gives it a unique twist. The bbq sauce, with the kick of the spice, makes it a favorite in my house. I like to use a combination of ground beef and ground lamb but you can make it with just ground beef if you like it that way or can’t find lamb. If you don’t like it too spicy then I recommend you take the ancho chili powder and chipotle powder down from 1 tbsp.

OK I have, so far, posted pictures with all my recipes. I’ve made this one twice now and both times was so hungry that I dug in before remembering to take a picture. So you’re getting a less than perfect pic of what little was left after we devoured it. Sorry.

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BBQ Meatloaf

  • 1/2 lbs ground beef
  • 1/2 lbs ground lamb
  • 1 cup bread crumbs (I like the Italian ones)
  • 1 tbsp chipotle powder
  • 1 tbsp ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 medium onion, finely diced
  • 1 egg
  • 1/4 cup BBQ sauce, plus extra for the top of the meatloaf (about 1 cup)

Directions:

In a large bowl mix together the bread crumbs, chipotle, ancho, garlic powder, onion powder, and salt. Mix until well combined. Add in the onion, beef, lamb, egg and 1/4 cup bbq sauce. Mix until just combined. The idea here is to not over mix it as it’ll make your meatloaf dry and “tough”.

Shape it on a cookie sheet that’s been sprayed with non-stick stray. I like a “log” shape myself but you can do round, whatever. I’ve learned that this is better than putting it in a bread pan, which is how my mom would make it. If it’s in a bread pan then all the juices and grease are trapped in the pan. If it’s on a cookie sheet those evaporate or spill out so your meatloaf isn’t so loose and greasy. Pour bbq sauce over the top until it’s covered.

Bake at 350 degrees for about 30 minutes or until it read 160 in the middle on a thermometer.

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Chicken and Dumplings

I credit my love of cooking to my mother. She was always willing to have me help her in the kitchen and she seemed to share my love of baking. One of the things she gave me when I moved out on my own was a cookbook. I still have that cookbook and use it regularly.

Like a lot of recipes I use I’ve modified this one as well. The original, from that well-worn cookbook my mom gave me, had you boiling the chicken for 3 hours, straining it to get the broth, and then making the chicken and dumplings. Way too much work for me. This recipe takes a fraction of the time and is just as delicious. Enjoy!

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Chicken & Dumplings

  • 1 lbs potatoes, cut in 1/2 inch cubes
  • 1 cup carrots, either baby ones or cut in 1/2 sections
  • 1 cup green beans
  • 1 cup peas
  • 1 chicken breast*
  • 4 cups chicken stock (more or less)
  • 2 cloves of garlic
  • 1 small onion, diced
  • 1 cup milk
  • 1/3 cup flour

Directions:

In a large oven proof pot, I use a large Le Creuset Dutch Oven, combine the potatoes, carrots, green beans, peas, garlic and onion. Pour in the chicken stock. Here’s why I put “more or less” in the ingredient list. Really you only need enough to make sure all of the veggies are covered with stock. So depending on your pot and if you strictly follow the ingredient list (which you don’t have to) will depend on how much stock you need.

Bring to a boil and let simmer until the veggies are tender, about an hour. Then in a jar (this is really the easiest way to do it) add the milk and flour and shake vigorously until combined. Add to the pot and stir until well combined. Continue stirring slowly, it should start to thicken. Turn down to low and make the dumplings (recipe below). Spoon in the dumpling and cook, covered, for 15 minutes.

Meantime turn your oven to Broil. After 15 minutes, uncover, and put in the oven to finish. You want the dumplings to become nice and brown, probably about 5 minutes. Let cool for about 10 minutes and then enjoy.

Dumplings

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 to 1/3 cup of chopped chives
  • 1/4 cup of shortening
  • 1 cup milk

Directions:

Mix the flour, baking powder and salt in a medium-sized bowl. Add the chopped chives and mix. Cut in the shortening until it resembles chunky, wet sand. Add the mix and stir until just mixed, try not to over mix it. If they’re dry lumps that’s fine as long as there aren’t too many or too big. Let it sit for about 5 minutes and then drop into the chicken mixture using a regular tablespoon.

*ok what is with the chicken? Like my potpie recipe you have a choice or pre-cooking the chicken or cook it with the rest of the ingredients. I’m a HUGE fan of Anova Sous Vide (I promise I’ll blog about this device soon), which is great for pre-cooking stuff. If you do this add the chicken in just before the dumplings. If you want to cook the chicken with everything else, pour a couple of tablespoon of olive oil in the pot and saute for about 5 minutes. Then follow the recipe above.

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Chicken Pot Pie

There’s nothing like a pot pie on a chilly fall night. I like this chicken pot pie which is based on a Martha Stewart recipe. I modified it somewhat, mostly the “topping” as she calls for puff pastry but I prefer pie dough, croissant dough, or biscuit dough (store-bought is fine by me). The ingredient that Martha uses that really make this recipe different is a little cognac. It really add a richness to the pot pie. Now you can also make this vegetarian by leaving out the chicken and using vegetable stock instead.

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Chicken Pot Pie

  • 5 tbsp butter
  • 1 lbs of potatoes (I like the small yellow ones) cut into small pieces, about 1/2 inch
  • 2 cups chicken stock
  • 1 chicken breast cut into 1 inch pieces*
  • 5 tbsp flour
  • 1 medium onion, finely chopped
  • 2 medium carrots, cut into 1/2 inch pieces
  • 1 cup frozen green beans, small pieces
  • 5 oz mushrooms (optional)
  • 1/2  cup cognac
  • 1 cup milk
  • 3 or so sprigs of thyme (tie these into a bundle)
  • Salt and pepper to taste
  • Dough of your choice (I use store-bought)

Directions:

In a large heavy-bottom pot, again I love my Le Creuset Dutch Oven, melt the butter over medium-high heat. Add the onion, potatoes, and carrots. Cook, stirring occasionally, until the potatoes and carrots are tender (about 8 minutes). Add the mushrooms and cook for another 4 minutes. Add the cognac and cook for a minute. Add the flour and cook for another minute, stirring constantly. Pour in chicken stock, milk, and thyme bundle. Bring it to a simmer, stirring, until it’s thick and bubbly.  Add chicken and green beans. Season with salt and pepper to taste.

Now transfer it to either a casserole dish or ramekins, which is what I like to use, removing the thyme bundle. Now roll out your dough and cut it to fit your dish and place it over your dish. Cut a hole in the middle so the pot pie(s) can vent.

Bake in a 400 degree oven, loosely covered with foil, for 10 minutes. Remove the foil and bake for another 25 minutes. Now you can make the crust nice and golden brown by adding an egg wash. 1 egg and about a teaspoon of water whisked together and brushed onto the dough. I recommend putting your dish on a cookie sheet in case it spills over, it makes clean up easier.

*Now for the chicken you have 2 options. You can precook it, which I do using a Anova Sous Vide (I’ll be posting about what this is soon). Or cook it before anything else. In your heavy pot add 2 tbsp of oil over medium-high heat. Brown the chicken, that’ll take about 4 or 5 minutes. Remove the chicken and set aside, then follow the above recipe.

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Mushroom Risotto

Risotto is a pretty versatile and easy dish to make. You can add all sorts of things to it to make it as tasty as you like. Personally I like a nice mushroom version. Add chicken, peas, asparagus, etc to make it go even further. I’ve got a couple of “tricks” that I like to use with mine. The first comes from Giada De Laurentiis. In one of her risotto recipes she tops hers with crispy prosciutto which is delicious! The second is truffle oil. And it generally only take 30 minutes.

Mushroom Risotto

  • 3 plus cups of chicken stock (or vegie stock if you want vegetarian)
  • 1 cup arborio rice
  • 1/2 white wine*
  • 3 tbsp butter divided (2 tbsp and 1 tbsp)
  • 1/2 medium onion
  • 8 oz mushrooms (I like crimini)
  • 1 cup grated parmesan cheese
  • 1 clove garlic (or more if you like garlic)
  • 2 tbsp olive oil
  • 1 tbsp truffle oil

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Directions:

In a medium pan bring the chicken stock to a simmer.

In a heavy pot, I like a Le Creuset Dutch Oven myself, melt 2 tbsp of butter with 2 tbsp of olive oil (medium high). Saute the mushroom for about 6 minutes. Add onion and garlic and saute for another 2 minutes. Add the last tbsp of butter and the rice, toast the rice for about 2 minutes. Add in the wine and deglaze the pan. Once the wine is pretty much evaporated start adding the chicken stock a ladle full at a time, stirring constantly. Once that’s almost evaporated add another ladle of chicken stock. Keep this up until the rice is tender. Note: if you feel like the stock is getting too low but the rice isn’t close to being done add some water to it and bring it quickly up to a simmer again.

Once the rice is tender pull it off the heat and add the cheese. Stir until it’s melted and then add the truffle oil. Service garnishing with the prosciutto if desired (instructions below).

If you wanted to add additional ingredients, such as chicken etc., add those about 1/2 way through. I pre-cook the chicken if I’m going to add it, this prevents it from getting over cooked.

Prosciutto:

Pre-heat your oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Put 4 or 5 slices of prosciutto on the cookie sheet and bake for about 10 mins or until crisp.

*For the wine. Pick something you like to drink (duh) first and foremost. Then base it on the flavors you’d like in your risotto. If you want a creamy, buttery risotto; pick a chardonnay. If you want something a little sharper to match the parmesan, pick Sauvignon Blanc. Or my favorite, Champaign.