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Leek Carrot And Pork Pie (Purjosipulipala)
Ingredients:
1 Pound Pork -- Cubed
4 Medium Carrot -- Cubed
4 Medium Leek -- Chopped
2 Cups Beef Broth
1 Teaspoon Salt
1/2 Teaspoon Allspice
2 Medium Pie Crust
Procedures:
Brown pork until well browned. Add carrots and leeks. Saute for 5 minutes. Add broth, salt and allspice. Simmer for 30 minutes. Place one pie crust in a pie plate. Bake for 15 minutes at 400 degrees. Place pork mixture into the baked crust. Top with other crust and bake for 15 minute or until top crust browns. Serve.
Serves 1
1 Pound Pork -- Cubed
4 Medium Carrot -- Cubed
4 Medium Leek -- Chopped
2 Cups Beef Broth
1 Teaspoon Salt
1/2 Teaspoon Allspice
2 Medium Pie Crust
Procedures:
Brown pork until well browned. Add carrots and leeks. Saute for 5 minutes. Add broth, salt and allspice. Simmer for 30 minutes. Place one pie crust in a pie plate. Bake for 15 minutes at 400 degrees. Place pork mixture into the baked crust. Top with other crust and bake for 15 minute or until top crust browns. Serve.
Serves 1
Meat And Potato Stew (Lihakeitto)
Ingredients:
1 Pound Beef -- Cubed
1/2 Pound Bacon -- Chopped
2 Teaspoons Salt
4 Cups Beef Stock
1/2 Teaspoon Allspice
2 Large Onion -- Chopped
5 Medium Carrot -- Chopped
5 Medium Potato -- Cubed
Procedures:
Saute beef and bacon until the beef is well browned. Add salt, broth, and allspice. Simmer for 1 hour. Add onions, carrots and potatoes. Simmer for 30 minutes. Add more broth as necessary. Serve.
Serves 4
1 Pound Beef -- Cubed
1/2 Pound Bacon -- Chopped
2 Teaspoons Salt
4 Cups Beef Stock
1/2 Teaspoon Allspice
2 Large Onion -- Chopped
5 Medium Carrot -- Chopped
5 Medium Potato -- Cubed
Procedures:
Saute beef and bacon until the beef is well browned. Add salt, broth, and allspice. Simmer for 1 hour. Add onions, carrots and potatoes. Simmer for 30 minutes. Add more broth as necessary. Serve.
Serves 4
Onion Soup With A Crust (Kuoritettu Sipulikeitto)
Ingredients:
4 Large Onion -- Sliced
1/4 Cup Butter
6 Cups Beef Broth
1 Medium Bay Leaf
Salt And Pepper -- To Taste
6 Slices French Bread
4 Tablespoons Parmesan Cheese -- Optional
Procedures:
Brown onions in butter for 10 minutes. Add broth and bay leaf. Season with salt and pepper. Cover and simmer for 30 minutes. Remove bay leaf. Pour soup into ovenproof casserole dish. Cover with bread slices. Sprinkle with cheese and bake in 400 degree oven until the cheese has browned. Serve.
Serves 4
4 Large Onion -- Sliced
1/4 Cup Butter
6 Cups Beef Broth
1 Medium Bay Leaf
Salt And Pepper -- To Taste
6 Slices French Bread
4 Tablespoons Parmesan Cheese -- Optional
Procedures:
Brown onions in butter for 10 minutes. Add broth and bay leaf. Season with salt and pepper. Cover and simmer for 30 minutes. Remove bay leaf. Pour soup into ovenproof casserole dish. Cover with bread slices. Sprinkle with cheese and bake in 400 degree oven until the cheese has browned. Serve.
Serves 4
Pork And Turnips (Sianliha Naurisvatkuli)
Ingredients:
1 Pound Pork -- Cubed
2 Medium Onion -- Chopped
1/2 Cup Flour
2 Teaspoons Salt
3 Large Turnip -- Cubed
1/2 Teaspoon White Pepper
2 Cups Beef Stock
Parsley -- Chopped
Procedures:
Brown pork and onions together until well browned. Sprinkle with flour and salt. Add turnips and pepper. Stir well. Add stock, cover and simmer for 2 hours. Sprinkle with parsley and serve.
Serves 1
1 Pound Pork -- Cubed
2 Medium Onion -- Chopped
1/2 Cup Flour
2 Teaspoons Salt
3 Large Turnip -- Cubed
1/2 Teaspoon White Pepper
2 Cups Beef Stock
Parsley -- Chopped
Procedures:
Brown pork and onions together until well browned. Sprinkle with flour and salt. Add turnips and pepper. Stir well. Add stock, cover and simmer for 2 hours. Sprinkle with parsley and serve.
Serves 1
Potatoes And Celery Root (Sellerisose)
Ingredients:
1 Large Celeriac -- Chopped
5 Medium Potato -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
2 Teaspoons Sugar
1/2 Teaspoon Pepper
Procedures:
Boil celeriac and potatoes in water until tender about 15 minutes. Drain and mash with remaining ingredients. Serve.
Serves 4
1 Large Celeriac -- Chopped
5 Medium Potato -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
2 Teaspoons Sugar
1/2 Teaspoon Pepper
Procedures:
Boil celeriac and potatoes in water until tender about 15 minutes. Drain and mash with remaining ingredients. Serve.
Serves 4
Potatoes, The Finnish Way
Ingredients:
2 Pounds Small New Potatoes -- Boiled
2 Tablespoons Butter
Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Sugar
Procedures:
Saute breadcrumbs, salt and sugar in butter until well browned. Add potatoes, over pan, and shake well to cook potatoes. Serve when potatoes have come back to a serving temperature.
Serves 4
2 Pounds Small New Potatoes -- Boiled
2 Tablespoons Butter
Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Sugar
Procedures:
Saute breadcrumbs, salt and sugar in butter until well browned. Add potatoes, over pan, and shake well to cook potatoes. Serve when potatoes have come back to a serving temperature.
Serves 4
Purjosipulipata (Finland)
Ingredients:
1 Lb Pork -- cubed
4 Large Carrots -- cubed
4 Large Leeks -- diced
Water
1/2 Teaspoon Salt
1/2 Teaspoon Allspice
Procedures:
Brown the pork until very brown on all sides. Drain off grease. Add remaining ingredients and add enough water to barely cover. Cover and simmer 30 minutes.
Serves 4
1 Lb Pork -- cubed
4 Large Carrots -- cubed
4 Large Leeks -- diced
Water
1/2 Teaspoon Salt
1/2 Teaspoon Allspice
Procedures:
Brown the pork until very brown on all sides. Drain off grease. Add remaining ingredients and add enough water to barely cover. Cover and simmer 30 minutes.
Serves 4
Sauerkraut Soup (Hapankaalikeitto)
Ingredients:
12 Cups Beef Stock
1 Pound Pork -- Cubed
1/2 Pound Ham -- Cubed
4 Cups Sauerkraut -- Squeezed Dry
1/2 Teaspoon Allspice
Salt And Pepper -- To Taste
Procedures:
Combine stock, pork, ham, sauerkraut and allspice. Simmer for 2 hours. Season with salt and pepper and serve.
Serves 4
12 Cups Beef Stock
1 Pound Pork -- Cubed
1/2 Pound Ham -- Cubed
4 Cups Sauerkraut -- Squeezed Dry
1/2 Teaspoon Allspice
Salt And Pepper -- To Taste
Procedures:
Combine stock, pork, ham, sauerkraut and allspice. Simmer for 2 hours. Season with salt and pepper and serve.
Serves 4
Turnip And Pork Pie (Lanttu-Lihakukko)
Ingredients:
2 Medium Pie Crust
1 Medium Turnip -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Pound Pork -- Cubed
Procedures:
Brown the turnip and pork in butter until both are well browned. Add salt and sugar and saute for 2 more minutes. Line a pie plate with a pie crust. Place pork mixture into the pie crust and top with the other pie. Seal the edges and vent the top crust. Brush the upper crust with melted butter. Bake in a 350 degree oven for 1 hour or until the pie crust is browned. Cut and serve.
Serves 4
2 Medium Pie Crust
1 Medium Turnip -- Chopped
2 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Pound Pork -- Cubed
Procedures:
Brown the turnip and pork in butter until both are well browned. Add salt and sugar and saute for 2 more minutes. Line a pie plate with a pie crust. Place pork mixture into the pie crust and top with the other pie. Seal the edges and vent the top crust. Brush the upper crust with melted butter. Bake in a 350 degree oven for 1 hour or until the pie crust is browned. Cut and serve.
Serves 4
Vegetable Pot (Kasvispata)
Ingredients:
3 Medium Leek -- Chopped
2 Medium Carrot -- Chopped
2 Cups Peas
1 Small Cauliflower -- Chopped
1 Pound Ring Bologna -- Sliced
2 Cups Beef Broth
Procedures:
Combine leeks, carrots, peas, cauliflower, and bologna in a 2 quart baking dish. Add beef broth. Cover and bake for 45 minutes in 350 degree oven. Serve.
Serves 4
3 Medium Leek -- Chopped
2 Medium Carrot -- Chopped
2 Cups Peas
1 Small Cauliflower -- Chopped
1 Pound Ring Bologna -- Sliced
2 Cups Beef Broth
Procedures:
Combine leeks, carrots, peas, cauliflower, and bologna in a 2 quart baking dish. Add beef broth. Cover and bake for 45 minutes in 350 degree oven. Serve.
Serves 4
Flemish Cinnamon Buns
Ingredients:
1 Package Active Dry Yeast
4 Tablespoons Sugar
3 1/2 Cups All-Purpose Flour
1 Cup Milk -- at 100 degrees
1 Large Egg Yolk
1 Tablespoon Cinnamon
1 Teaspoon Salt
6 Tablespoons Unsalted Butter
1 Medium Egg -- beaten
Procedures:
Whisk yeast, 1 tablespoon of sugar, 1 tablespoon flour and milk together. Let rest for 5 minutes. In large mixing bowl, sift flour and add yeast mixture, egg yolk, remaining sugar, cinnamon and salt. Add butter and work in. Transfer dough to lightly floured surface and knead until the dough is smooth and elastic about 5 minutes. Roll the dough into a ball and place into lightly oil bowl. cover with a kitchen towel and let rise 1 hour. Punch down the dough and remove to a lightly floured surface. Divide dough into 16 pieces. Shape them into balls, cover with a kitchen towel and let rise for 30 minutes. Lightly butter 2 baking sheets. To shape the buns, place your thumb in the center of the bun and press down through it to the work surface. Form into doughnut-like shape including the hole. Brush with egg and let rise, uncovered for 1 hour. Preheat oven to 450 degrees. Bake the buns until nicely browned on top about 10 minutes.
1 Package Active Dry Yeast
4 Tablespoons Sugar
3 1/2 Cups All-Purpose Flour
1 Cup Milk -- at 100 degrees
1 Large Egg Yolk
1 Tablespoon Cinnamon
1 Teaspoon Salt
6 Tablespoons Unsalted Butter
1 Medium Egg -- beaten
Procedures:
Whisk yeast, 1 tablespoon of sugar, 1 tablespoon flour and milk together. Let rest for 5 minutes. In large mixing bowl, sift flour and add yeast mixture, egg yolk, remaining sugar, cinnamon and salt. Add butter and work in. Transfer dough to lightly floured surface and knead until the dough is smooth and elastic about 5 minutes. Roll the dough into a ball and place into lightly oil bowl. cover with a kitchen towel and let rise 1 hour. Punch down the dough and remove to a lightly floured surface. Divide dough into 16 pieces. Shape them into balls, cover with a kitchen towel and let rise for 30 minutes. Lightly butter 2 baking sheets. To shape the buns, place your thumb in the center of the bun and press down through it to the work surface. Form into doughnut-like shape including the hole. Brush with egg and let rise, uncovered for 1 hour. Preheat oven to 450 degrees. Bake the buns until nicely browned on top about 10 minutes.
Shallot-Parsley Vinaigrette
Ingredients:
1 Tablespoon Dijon Mustard
1/2 Cup Red Wine Vinegar
2 Large Egg Yolk -- optional
1 1/2 Cups Vegetable Oil
3 Tablespoons Shallot -- finely chopped
2 Tablespoons Parsley -- finely chopped
Salt And Pepper -- to taste
Procedures:
In blender or food processor, combine egg, mustard and vinegar. slowly add oil until incorporated. Add remaining ingredients and taste for seasoning.
1 Tablespoon Dijon Mustard
1/2 Cup Red Wine Vinegar
2 Large Egg Yolk -- optional
1 1/2 Cups Vegetable Oil
3 Tablespoons Shallot -- finely chopped
2 Tablespoons Parsley -- finely chopped
Salt And Pepper -- to taste
Procedures:
In blender or food processor, combine egg, mustard and vinegar. slowly add oil until incorporated. Add remaining ingredients and taste for seasoning.
Gratin Of Belgian Endives
Ingredients:
6 Medium Belgian Endive -- cored
1 Lemon Lemon Juice
1/2 Teaspoon Salt
3 Tablespoons Unsalted Butter
4 Tablespoons All-Purpose Flour
3 Cups Milk
1 1/2 Cups Gruyere Cheese -- grated
Pepper -- to taste
1 Pinch Nutmeg
8 Slices Boiled Ham
Procedures:
Put endives in saucepan with just enough water to cover. Add lemon juice and salt. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Drain but reserve 1 cup of cooking liquid. Preheat oven to 400 degrees. Melt butter in small saucepan over medium heat. Stir in flour and cook, stirring constantly with a wooden spoon for 1 minute. Add milk gradually stirring with a wire whisk, then add reserved cooking liquid. Cook, whisking to avoid getting any lumps. Let it simmer for 3 minutes. Remove from heat and stir in cheese except a 1/4 cup. Season with salt, pepper and nutmeg. Butter a glass baking dish Wrap each endive in a piece of ham. Pour sauce over endives and top with remaining cheese. Preheat the broiler. Bake 15 minutes and then finish the dish for 5 minutes under the to brown the cheese. Serve.
6 Medium Belgian Endive -- cored
1 Lemon Lemon Juice
1/2 Teaspoon Salt
3 Tablespoons Unsalted Butter
4 Tablespoons All-Purpose Flour
3 Cups Milk
1 1/2 Cups Gruyere Cheese -- grated
Pepper -- to taste
1 Pinch Nutmeg
8 Slices Boiled Ham
Procedures:
Put endives in saucepan with just enough water to cover. Add lemon juice and salt. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Drain but reserve 1 cup of cooking liquid. Preheat oven to 400 degrees. Melt butter in small saucepan over medium heat. Stir in flour and cook, stirring constantly with a wooden spoon for 1 minute. Add milk gradually stirring with a wire whisk, then add reserved cooking liquid. Cook, whisking to avoid getting any lumps. Let it simmer for 3 minutes. Remove from heat and stir in cheese except a 1/4 cup. Season with salt, pepper and nutmeg. Butter a glass baking dish Wrap each endive in a piece of ham. Pour sauce over endives and top with remaining cheese. Preheat the broiler. Bake 15 minutes and then finish the dish for 5 minutes under the to brown the cheese. Serve.
Belgian Meatballs Braised In Beer
Ingredients:
2 Cups Bread Crumbs
1 1/2 Cups Milk
2 Pounds Ground Beef
1 Pound Ground Pork
2 Large Egg
2 Medium Shallot -- finely chopped
2 Tablespoons Fresh Parsley -- finely chopped
Salt And Pepper -- to taste
1 Dash Nutmeg
1/4 Cup All-Purpose Flour
1/4 Cup Unsalted Butter
2 Tablespoons Olive Oil
2 Medium Onion -- finely chopped
6 Medium Belgian Endive -- cored and chopped
2 Teaspoons Sugar
Salt And Pepper -- to taste
3 Tablespoons Flour
2 Cups Beer
1 Cup Chicken Stock
1/4 Cup Fresh Parsley -- finely chopped
Procedures:
Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.
2 Cups Bread Crumbs
1 1/2 Cups Milk
2 Pounds Ground Beef
1 Pound Ground Pork
2 Large Egg
2 Medium Shallot -- finely chopped
2 Tablespoons Fresh Parsley -- finely chopped
Salt And Pepper -- to taste
1 Dash Nutmeg
1/4 Cup All-Purpose Flour
1/4 Cup Unsalted Butter
2 Tablespoons Olive Oil
2 Medium Onion -- finely chopped
6 Medium Belgian Endive -- cored and chopped
2 Teaspoons Sugar
Salt And Pepper -- to taste
3 Tablespoons Flour
2 Cups Beer
1 Cup Chicken Stock
1/4 Cup Fresh Parsley -- finely chopped
Procedures:
Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.
Belgian Meatloaf
Ingredients:
1 Cup Bread Crumbs
3/4 Cup Milk
3 Tablespoons Unsalted Butter
1 Large Onion -- finely chopped
5 Ounces White Mushrooms -- sliced
1 Clove Garlic -- finely chopped
2 Pounds Ground Beef
1 Large Egg
3 Tablespoons Parsley -- finely chopped
1 Teaspoon Fresh Sage -- finely chopped
1 Teaspoon Fresh Oregano -- finely chopped
1 Teaspoon Fresh Thyme -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Pinch Nutmeg
1 Tablespoon Port
1 Tablespoon Cognac
1 Teaspoon Unsalted Butter -- melted
1 Sprig Rosemary -- for garnish
Procedures:
Preheat oven to 450 degrees. Soak the bread in the milk. Melt butter in medium skillet. Add onion and saute for 2 minutes. add mushrooms and saute for 5 minutes. Add garlic and saute for 1 minute. In a mixing bowl, add ground beef and egg. Squeeze the bread dry and add to bowl. add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. mix well. brush a meatloaf pan with melted butter. Place meat in pan. Decorate top with the rosemary. Bake for 30 minutes. Reduce heat to 400 degrees and bake for 15 minutes more. Remove from oven and let rest for 10 minutes.
1 Cup Bread Crumbs
3/4 Cup Milk
3 Tablespoons Unsalted Butter
1 Large Onion -- finely chopped
5 Ounces White Mushrooms -- sliced
1 Clove Garlic -- finely chopped
2 Pounds Ground Beef
1 Large Egg
3 Tablespoons Parsley -- finely chopped
1 Teaspoon Fresh Sage -- finely chopped
1 Teaspoon Fresh Oregano -- finely chopped
1 Teaspoon Fresh Thyme -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Pinch Nutmeg
1 Tablespoon Port
1 Tablespoon Cognac
1 Teaspoon Unsalted Butter -- melted
1 Sprig Rosemary -- for garnish
Procedures:
Preheat oven to 450 degrees. Soak the bread in the milk. Melt butter in medium skillet. Add onion and saute for 2 minutes. add mushrooms and saute for 5 minutes. Add garlic and saute for 1 minute. In a mixing bowl, add ground beef and egg. Squeeze the bread dry and add to bowl. add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. mix well. brush a meatloaf pan with melted butter. Place meat in pan. Decorate top with the rosemary. Bake for 30 minutes. Reduce heat to 400 degrees and bake for 15 minutes more. Remove from oven and let rest for 10 minutes.
Ham And Belgian Endive Tart
Ingredients:
9 Inch Pie Crust
2 Tablespoons Unsalted Butter
3 Medium Belgian Endive -- cored and slice
Salt And Pepper -- to taste
1/2 Teaspoon Confectioner's Sugar
1/2 Teaspoon Fresh Lemon Juice
2 Large Eggs
1 Cup Half And Half
Nutmeg -- to taste
5 Ounces Baked Ham -- 1/2 Cubes
2 Ounces Belgian Gouda -- or gruyere
1 Tablespoon Parsley -- chopped
Procedures:
Bake the pie crust according to directions. Preheat oven to 350 degrees. melt butter in large skillet. add endives, salt, pepper and sugar. Sprinkle with lemon juice. Cook, covered, over medium heat until the endives are soft and lightly carmelized about 20 minutes. Stir from time to time. In a mixing bowl, lightly beat the eggs together with half and half. Season to taste with salt, pepper and generous amount of nutmeg. Spread the endives and the ham over the bottom of the pie crust. Pour the egg mixture over and sprinkle with the cheese and then the parsley. Bake until the custard is set 20 to 25 minutes. Let the quiche set for 10 to 15 minutes before serving. Cut into wedges and serve while warm.
9 Inch Pie Crust
2 Tablespoons Unsalted Butter
3 Medium Belgian Endive -- cored and slice
Salt And Pepper -- to taste
1/2 Teaspoon Confectioner's Sugar
1/2 Teaspoon Fresh Lemon Juice
2 Large Eggs
1 Cup Half And Half
Nutmeg -- to taste
5 Ounces Baked Ham -- 1/2 Cubes
2 Ounces Belgian Gouda -- or gruyere
1 Tablespoon Parsley -- chopped
Procedures:
Bake the pie crust according to directions. Preheat oven to 350 degrees. melt butter in large skillet. add endives, salt, pepper and sugar. Sprinkle with lemon juice. Cook, covered, over medium heat until the endives are soft and lightly carmelized about 20 minutes. Stir from time to time. In a mixing bowl, lightly beat the eggs together with half and half. Season to taste with salt, pepper and generous amount of nutmeg. Spread the endives and the ham over the bottom of the pie crust. Pour the egg mixture over and sprinkle with the cheese and then the parsley. Bake until the custard is set 20 to 25 minutes. Let the quiche set for 10 to 15 minutes before serving. Cut into wedges and serve while warm.
Chicken Braised In Beer
Ingredients:
4 Pounds Chicken Breast -- chopped
Salt And Pepper -- to taste
1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter
7 Medium Shallots -- chopped
12 Large Mushrooms -- quartered
1 Teaspoon Sugar
1 Clove Garlic -- chopped
3 Medium Carrots -- chopped
1 Tablespoon All-Purpose Flour
1 Bottle Belgian Beer
1/2 Cup Beef Broth
1 Teaspoon Dried Thyme
1 Large Bay Leaf
1/2 Cup Half And Half
1 Tablespoon Parsley -- chopped
Procedures:
Season chicken with salt and pepper. Heat the oil and butter in dutch oven over medium heat. Add chicken and saute until golden brown. Remove and set aside. Add onions and mushrooms. Cook, stirring frequently, for 5 minutes. Sprinkle with sugar, add the garlic and cook for 1 minute. Add carrots. Sprinkle the flour over the vegetables and stir well. Add the beer and broth and stir. Add chicken, thyme and bay leaf. Cover the pan and simmer over the low heat until the chicken is tender 40 to 50 minutes. Discard the bay leaf. Reduce sauce by 1/3 about 5 minutes. Add half and half. Simmer until sauce has thickened. Sprinkle with parsley and serve.
4 Pounds Chicken Breast -- chopped
Salt And Pepper -- to taste
1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter
7 Medium Shallots -- chopped
12 Large Mushrooms -- quartered
1 Teaspoon Sugar
1 Clove Garlic -- chopped
3 Medium Carrots -- chopped
1 Tablespoon All-Purpose Flour
1 Bottle Belgian Beer
1/2 Cup Beef Broth
1 Teaspoon Dried Thyme
1 Large Bay Leaf
1/2 Cup Half And Half
1 Tablespoon Parsley -- chopped
Procedures:
Season chicken with salt and pepper. Heat the oil and butter in dutch oven over medium heat. Add chicken and saute until golden brown. Remove and set aside. Add onions and mushrooms. Cook, stirring frequently, for 5 minutes. Sprinkle with sugar, add the garlic and cook for 1 minute. Add carrots. Sprinkle the flour over the vegetables and stir well. Add the beer and broth and stir. Add chicken, thyme and bay leaf. Cover the pan and simmer over the low heat until the chicken is tender 40 to 50 minutes. Discard the bay leaf. Reduce sauce by 1/3 about 5 minutes. Add half and half. Simmer until sauce has thickened. Sprinkle with parsley and serve.
Chicken Supremes With Asparagus And Herbs
Ingredients:
1 Pound Asparagus -- trimmed
Salt -- to taste
3 Tablespoons Olive Oil
1 Small Shallot -- finely chopped
4 Each Chicken Breasts -- halved
1/2 Teaspoon Tarragon
Pepper -- to taste
1/2 Cup White Wine
1/2 Cup Half And Half
1/2 Pound Spinach -- finely chopped
1/4 Cup Parsley -- finely chopped
1/4 Cup Chervil -- finely chopped
Procedures:
Cook asparagus in steamer. Heat oil in a dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon and season with salt and pepper. Saute chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat. Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add half and half,simmer for 2 minutes and remove from heat. Place chicken on the plate, put asparagus on chicken, spoon sauce over chicken and serve.
1 Pound Asparagus -- trimmed
Salt -- to taste
3 Tablespoons Olive Oil
1 Small Shallot -- finely chopped
4 Each Chicken Breasts -- halved
1/2 Teaspoon Tarragon
Pepper -- to taste
1/2 Cup White Wine
1/2 Cup Half And Half
1/2 Pound Spinach -- finely chopped
1/4 Cup Parsley -- finely chopped
1/4 Cup Chervil -- finely chopped
Procedures:
Cook asparagus in steamer. Heat oil in a dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon and season with salt and pepper. Saute chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat. Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add half and half,simmer for 2 minutes and remove from heat. Place chicken on the plate, put asparagus on chicken, spoon sauce over chicken and serve.
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