Chicken Cacciatore (Food Network)

Chicken Cacciatore... This is such a simple recipe and it comes together quite quickly. It really doesn't require too many ingredients. There are many versions of this...I chose to use one from Food Network found here . It is more of a rustic version. Ok, maybe I changed it up a bit...not much.:)

I had these nice plump chicken legs, four to be exact. I also skinned them to cut down on the fat. I had all the ingredients except some of the herbs it asked for in the recipe. I also preferred to add some yellow pepper, for color mostly. Usually, cacciatore is cooked for a long time. This dish however, is cooked rather quickly so it kind of tastes a bit fresher.

I used canned tomatoes, but I think that next time I would like to use fresh tomatoes. Well here is my version and what I used. Hope you enjoy...

You will need:

4 chicken legs, skinless

1/4 cup yellow bell pepper,diced

1/4 cup red bell pepper, diced

1/2 cup onion, diced

2-3 garlic cloves, minced

1/4 cup flour, for dredging

2-3 TBS olive oil

1/2 cup white wine

1 (15 oz) can of diced tomatoes, with juice

3/4 cup chicken stock

salt /pepper to taste

1-2 tsp basil (I used freeze dried...all I had...but, you can use fresh)

1 tsp rosemary,dried (I didn't have oregano)

Directions:

1. Season chicken legs with salt and pepper.
2. Dredge in flour.

3. In a skillet, add oil heat till hot.
4. Add chicken and brown all sides.

Chicken doesn't have to be completely cooked through.

5. Remove from skillet and set aside.

6. Add onion and bell peppers .

7. Cook till soft about 5-10 minutes.
8. Add the garlic. Cook for 30 seconds.Then add the wine .

9. Cook for a few minutes till the alcohol evaporates. Add the tomatoes, herbs.

10. Add the chicken.

11. Finally, add the chicken broth.

12. Bring to boil, then lower heat to simmer. Cook till chicken is cooked through.

You can cover it to help the chicken cook faster.

Homemade Baguettes

Homemade Baguettes... I love making bread! Ever since I tried making bagels, I have been fascinated with bread baking. I used to be so scared of working with yeast dough, that I put it off for many years. When I moved to Montana, a few years ago, I decided it was time for me to at least attempt a bread recipe. I went to the library and picked up a book on bagels...I think it was by Nigella Lawson. She made it look so easy ... not so intimidating. I tried it and loved it! Since then, I have been on a quest to try a new bread recipe every so often...

I know some bread recipes don't always come out the way you expect it. But the more you try, the more experience you gain. You get a better feel of how the dough should be ....it in turn becomes easier and not so intimidating. I have to admit that I bake 80% of my breads at home. I have never attempted making baguettes before, but I have always wanted to... for such a very long time. Well, I've finally attempted them!

The recipe has quite a few steps, but I think it was worth it! I made a double batch(why go through all that work and get just a couple of loaves?!)... and since my oven stone is not big enough, I made smaller baguettes (than the original recipe). As always, I freeze all my breads. They last so much better. Just reheat in the oven and they will become just as crisp. With the baguette, I made some flank steak sandwiches with caramelized onions and peppers...delicious! Hope you enjoy...

You will need: The recipe was adapted from America's Test Kitchen Baking cookbook. Makes 2 large baguettes or 4-5 smaller loaves(12 inches)

Sponge~

1/2 cup bread flour

1/2 cup warm water(110 degrees)

1/2 tsp instant or rapid rise yeast

Dough~
3 -3 1/2 cups bread flour

3/4 tsp instant or rapid rise yeast

1 1/2 cups warm water(110degrees)
1 1/2 tsp salt

Glaze~

1 large egg beaten with 2 TBS water

Directions: This recipe requires 2 days... so plan ahead.

Day 1:

Make the sponge:
1. In a medium bowl, stir all of the ingredients until combined. You will need to cover the bowl with plastic wrap.
2. Let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. I made mine in the late afternoon and started on it in the morning.

Day 2:

1. In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast.
2. On low speed, add water and mix until the dough comes together. It will be about 2 minutes.
3. Stop the mixer and cover the bowl with a plastic wrap. Let it sit at room temp for 20 minutes.
4. After the 20 minutes, remove the plastic wrap and add the sponge from the previous day.
5. Add the salt and knead the dough on med-low for about 8 minutes.
6. After about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 TBS at a time. The dough should not stick to sides only to the bottom of the bowl.
7. Complete kneading the dough for the additional 4 minutes. You should have kneaded the dough for a total of 8 minutes.

8. Turn the dough on a lightly floured counter top.
9. Form into a ball.
 

10. Place the dough into a large, lightly oiled bowl. Cover tightly with greased plastic wrap.
11. Let rise in a warm place. Like with all my breads I let it rise in a cozy oven. (I turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.).
12. Let rise 1 hour.

13. After the initial 1 hour rise time, you will need to turn the dough 2 times. Slide a bench scraper under one side of the dough. Gently lift and fold 1/3 of the dough toward the center.

14. Repeat with the other side.
15. Finally, fold the dough in half perpendicular to the first folds. This should be a rough square.
16. Let it rise for 30 minutes . Repeat the process of turning and folding.
17. Cover the bowl with plastic wrap. Let rise for an additional 30 minutes.
This process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength.
18. Top a large rimless(or inverted) baking sheet with parchment paper. Turn the dough onto a lightly floured counter top.
19. Divide it into 2 loaves(I divided mine in 4-5 pieces as my baking stone is too small).

20. Shape each piece into a baguette and lay each piece seam side down. Space them about 4-5 inches apart.

Shaping the baguettes:
1. Work with one piece at a time. Gently pat the dough into a rectangle.

2. Gently fold the bottom third of the dough up to the center. Press to seal.
3. Bring the bottom of the dough up to the top and seal.

4. Flour your hand and create a large crease down the middle.

5. Pinch the top and the bottom of the dough together making sure it is secure.

6. Gently roll the baguette back and forth to make a long log.
7. Lay each piece seam side down unto a parchment lined baking sheet.

Remember to space them.
8. Mist the baguettes with vegetable oil and cover loosely with plastic wrap.( I didn't cover them with plastic wrap).
9. Let rise in a warm place till doubled about 1 hr to 1 1/2 hr.

10. After about 40 minutes of rising time prepare your oven. Adjust your oven rack to the lower-middle position. Place a baking stone on the rack and heat the oven to 500 degrees F.
11.  Let the baking stone heat for 30 minutes but no longer than 1 hour.
12. After the baguettes have doubled in size, score them with 1/2 inch slashes. Use a very sharp knife or a sharp blade.
13. Brush the breads with egg-water mixture. Carefully slide the breads and parchment paper unto the baking stone.
14. IMMEDIATELY reduce the oven to 425 degrees F. Don't forget this step.
15. Bake until golden and center of bread registers at 210 or about 25 minutes. Rotate loaves halfway to ensure even browning. I don't think I bothered with turning them.
16. Let cool for about 30 minutes. This bread is amazing for steak sandwiches. Delicious!

Simple Crepes (Nutella-filled)

Nutella Crepes.... I know most of you have your own recipe for crepes. They are not difficult to make. And I wasn't really going to post this, but I thought I should... mostly to have it on hand for future reference. Maybe, also as a "sweet" reminder of the delicious crepes we had recently(or not so recent) in Paris.

I know crepes are ...well,... just crepes. Somehow, in Paris, they become something more magical and delightful. As you take a bite in a Nutella filled crepe, you feel that the 4 euros you just paid is somewhat justified. Well, making it at home is definitely cheaper. It tastes just as good and you can easily vary the fillings.


Ok, maybe there is something to say about having crepes with the Parisians miles away. The feeling of being surrounded by Patisserie shops and the aromas of baked goods....well, that speaks for itself. But, I have to admit that the crepes are just as delightful in a cozy home~ I decided to fill ours with Nutella, though we often have it with preserves. In Paris, they also had sugar and lemon juice filled crepes.... yumm! Sort of reminded me of my mom's crepes, when we were growing up, that were filled with sugar and walnuts.

I 've had this recipe for years...don't exactly know where it came from, maybe Food Network. I know that there are many recipes out there that use a blender to make crepes. I find that they get overworked and are not as soft. I like to whisk them by hand. Maybe it's just preference, but I like mine softer in texture. But, you can do them in the blender, if you like. hope you enjoy... 

Tip: You can easily add flavorings of choice. I always like to add vanilla. But, I often vary it by adding almond flavoring, orange peel, lemon peel, Irish cream or whatever suits my fancy at the moment.

You can also make a savory crepe for various other fillings(mushroom, chicken, etc) by adding some garlic powder.onion powder, herbs etc.

You will need: ~you can easily halve it...as I usually do...like in this post. But, I 've listed the regular recipe amounts.

1 cup milk

1/4 cup water

2 eggs

1 cup flour

pinch of salt

3 TBS butter, melted
vanilla extract, optional

extra butter for brushing the skillet in between crepes

Directions:

1. In a bowl, whisk the first 5 ingredients until smooth.
2. Add the melted butter. If adding flavorings, add it now as well.

3. Let batter rest in the fridge while you clean up and get the skillet ready.

4. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you.

5. Using a pastry brush, dip into melted butter, and lightly brush the heated pan.
6. Add about 1/4 cup crepe batter(I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet...you may need to adjust this amount if you are using a larger skillet). I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle.
7. Swirl the pan immediately so that the batter fills the pan and forms a nice circle. If you notice that the first crepe is too thick, add about 2 TBS or so of milk /water to all the crepe batter to thin it out a bit.
8. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry.
9. Flip over and cook for an additional 30 seconds.

10. Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet.

You may want to brush the skillet lightly with melted butter every so often.
11. Fill with favorite filling... mine were nutella-filled:).

Gnocchi Alla Romana

Gnocchi alla Romana.... This dish is pure comfort food...a delight alone or as a side dish for various ragus. If you've had gnocchi before, this will be quite familiar. Similar, except that it uses semolina flour instead of potato.Actually, it is reminiscent of polenta as well.

I like this dish in that it is such a versatile side dish. The nice part is that you can make it ahead and pop it into the oven right before dinner. Now, I like that! The gnocchi are traditionally cut in circles, then overlapped, sprinkled with Parmesan cheese, and dotted with butter before being placed in the oven to bake. But there are quite a few variations if you would like to experiment. Try adding ham, bacon, prosciutto in the semolina mixture. Sprinkle with cheese of your choice... Gruyere, Swiss, Cheddar, Jack cheese, etc. You can also make it lighter by omitting the egg and substituting water/chicken stock/vegetable stock for the milk. I have to say that I rather like the original way:)...I just limit the serving amount.

I decided to bake the gnocchi using 2 different formats. I made individual servings and also a casserole dish. I noticed that the two varied in presentation and consistency. The individual serving kept its shape and was more toasted than the casserole. The casserole was a bit more moist and you had to scoop it out with a spoon. It was more family oriented. Not bad, just different. We enjoyed both ways. It was a welcome change to the usual pasta, polenta, rice. Hope you enjoy...

You will need: you can easily double the recipe~makes about 25-30 (1 1/2 inch) circles

2 cups milk

3/4 cup semolina

1 TBS butter

3/4 Parmesan, shredded, divided

1 egg

1 tsp kosher salt OR to taste

1/4 cup Swiss cheese, grated (optional)

extra butter to dot the gnocchi

Directions:

1. In a medium saucepan, add milk,salt and butter. Bring to simmer.

Little bubbles should form on the side of the pan.
2. Add semolina flour slowly, using a whisk until it is all used up.

You will need to switch to a wooden spoon, as it will quickly thicken.
3. Cook for an additional minute or so or until thick.

4. Add half of Parmesan and egg.

5. Stir to combine.
6. Place hot mixture on a plastic wrap lined cookie sheet or pan.
7. Spread the mixture to about 1/2 inch thick.

8. Cover with a plastic wrap let cool and refrigerate till cooled. I just leave it in the fridge until I clean my work space and then take them out and cut them.
 

9. Using a 1 1/2 in round cutter, cut out gnocchi circles.

10.With the remining scraps, you can knead them a bit roll to 1/2 inch thickness.
11. Cut out circles and continue the process till all dough is used up. At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings.

12. Dot with about 1 TBS butter sprinkle with remaining Parmesan. Sprinkle Swiss cheese also, if you like. 13. Bake in preheated oven at 425 deg F for 15-20 minutes or until golden brown.

Apple Turnovers using Phyllo Dough

Apple Turnovers using Phyllo Dough....I have to give credit to my wonderful mom, for this recipe. She often made this when we were growing up....always a delicious treat! My mom loved to cook and bake for us children. She always tried to make things that were a bit more on the lighter side. This dessert was often baking in the oven on a Sunday afternoon. The delicious aroma of baked apple turnovers permeated throughout the house. Every time I make these, I think of my mom.

I am grateful that my mom passed down her love of cooking to me... I don't think I changed the recipe very much... except the fact that I dice my apples rather than grate them( as she used to do). This is simple and follows the same folding and buttering of phyllo sheets as my cheese phyllo triangles.... see step-by-step photo update below. The turnovers are nice and flaky with a delicious apple filling. Hope you enjoy...

Note: The apple turnovers do get soft as they sit... so they are best eaten the same day. 

Tip: You can also freeze unbaked apple turnovers for a later date... Just layer with wax or parchment paper so that they won't stick together. OR Place on a cookie sheet and freeze until firm , then place in a freezer bag.

Apple filling Ingredients:

4-5 medium apples(I usually use granny smith),diced, quite small

1-2 TBS butter (you can use a bit more or you can omit altogether)

2 tsp lemon/orange peel

1/4 cup -1/3 cup sugar (depending how tart your apples are...)

1 tsp vanilla extract

1 TBS cornstarch

1/4tsp - 1 tsp cinnamon, or to taste

You will also need:

1/2 pack of phyllo sheets

1/2 stick of butter (more or less), melted

powdered sugar for dusting

Directions:

1. Peel and dice apples.
2. In a medium saucepan, add apples,sugar,vanilla,orange/lemon peel, cinnamon and cornstarch.
3. Heat on med-low stirring every so often .
4. Cook for about 5 minutes or until the apple mixture thickens.

5. Remove from heat. Set aside to cool.

1. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.

They tend to dry out very quickly.
2. Melt butter.
3. Using a pastry brush, brush one phyllo sheet.
4. Fold in half(vertical)and brush again. Fold again to form a long strip.
5. Brush again with butter.
6. On one edge, add about 1 1/2 TBS of apple filling.
7. Roll in the form of a triangle...just like you would fold a flag.
UPDATE 1/3/13:
Here are some pictures of the folding process.... just remember to keep the folding tight as you make the triangle.

8. Brush the outside of the triangle phyllo turnover with extra butter.
9. Place apple turnovers onto a cookie sheet... I like to use parchment paper.
10. Bake in preheated oven at 375 deg F...for  15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Oven temps vary.

11. Let cool and sprinkle with powdered sugar.