Pan-Seared Chicken Breast with Chive and Lemon Pan Sauce

Pan-Seared Chicken Breasts
Serves 4. Published March 1, 2010. From Cook's Illustrated.

For the best results, buy similarly sized chicken breasts. If your breasts have the tenderloin attached, leave it in place and follow the upper range of baking time in step 1. For optimal texture, sear the chicken immediately after removing it from the oven.


Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat

2 teaspoons kosher salt or 1 teaspoon table salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter , melted
1 tablespoon unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper
1 recipe pan sauce (see recipes below)

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.

2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pan sauce.

Lemon and Chive Pan Sauce
Makes about 3/4 cup. Published March 1, 2010. From Cook's Illustrated.


Ingredients
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon juice from 1 lemon
1 tablespoon minced fresh chives
1 tablespoon unsalted butter , chilled
Table salt and ground black pepper

Instructions
Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives, and butter; season with salt and pepper. Spoon over chicken and serve immediately.

Whole Grain Muffins

Basic Muffins

2 ½ cups freshly milled flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk (see buttermilk Substitution?)
1 egg
½ oil or melted butter
½ honey (or ½ cup honey ¼ cup sucanat) http://en.wikipedia.org/wiki/Sucanat

Add all dry ingredients to a mixing bowl. In a separate bowl mix liquids and add to dry bowl, mixing until just blended. Drop by spoonfuls into greased 12 cup muffin pan. An ice scream scoop or a Pampered Chef (shown to the left) medium scoop works great.

Bake at 400 for 12-15 minutes.

NOTE: you may mill your flour and mix your ingredients the night before and place in a mason jar.


Helpful Hint: Your add ins opportunities are limitless, however no more than 1 cup more liquid and 1 cup more dry may be added. For example, 1 cup blueberries and 1 cup of nuts would be my limit of add ins for one batch of muffins.

Blueberry or Peach muffins
Add 1 cup of frozen or fresh fruit to the DRY MIX and coat the fruit to prevent it all from going to the bottom of the muffin. Add 1 tsp cinnamon, ½ - 1 tsp. nutmeg, and 1 tsp of vanilla to the liquid mix. Once you have all the spoonfuls dispensed place 3-5 blueberries on top. This makes for a great presentation.

Spice Muffin
Add 1 mashed banana, 1 tsp cinnamon, 1 tsp. nutmeg, and 2 tsp of vanilla to the liquid mix.

Banana Muffin
Add 2-3 mashed bananas, 1 tsp cinnamon, ¼ tsp. nutmeg, and 1 tsp of vanilla to the liquid mix.
Budget wise: Freeze your too ripe banana in its skin. When you want a banana muffin trim with a pairing knife off the skin and then mash the banana.

Chocolate Chip Muffin
Add 1 cup chocolate chips to the DRY MIX and coat the fruit to prevent it all from going to the bottom of the muffin. Add 1 tsp cinnamon, ½ tsp. nutmeg, and 1 tsp of vanilla to the liquid mix. Once you have all the spoonfuls dispensed place 3-5 chocolate chips on top. This makes for a great presentation. Also I would use ½ honey and 1/2 sucanat as the sweetener, sucanat has a brown sugar like taste.

Buttermilk Substitution
Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice

Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

Apple Sauce

Apple Sauce
























Makes about 8-pint jars or 4-quart jars

12 lbs apples, peeled, cored, quartered, treated to prevent browning (treatment 4cups water 1 cup bottled lemon juice)
water
3 cups granulated sugar (optional)
4 tablespoons bottled lemon juice (NOT optional)

1. Prepare canner, jars and lids.




2. In large stainless steel pot, combine apples with just enough water to prevent sticking. Bring to a boil over med-high heat. Reduce heat and boil gently, stirring occasionally for 5-20 mins, until apples are tender. (If you use the corer/peeler the cook time will be 5-10 minutes http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=229&words=apple ). Remove from heat and let cool slightly, about 5 minutes.




3. Working in batches, using a slotted spoon transfer apples in batches to a food mill or food processor fitted with a metal blade and puree until smooth.

4. Return apple puree to large stock pot (if you had extra liquid dump it out). Add sugar, if using and lemon juice, bring to a boil, stirring frequently to prevent sticking Reduce heat and maintain a gentle boil over medium heat while filling jars.

5. Ladle hot apple sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding more apple sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.

6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 mins (quarts and/or pints). Remove canner lid and wait 5 minutes, then remove jars, cool and store.

Note: In step 4, add 4 tsp of spice of your choice, such as cinnamon, nutmeg, or allspice.

NY Strip Steak with Spicy Hoisin Sauce and Cucumber Relish

Note: Picture was taken from my phone, so it tasted much better than this picture looks.











LOCAL Strip Steak with Spicy Sauce and Cucumber Relish

Yield: Makes 6 servings
Adapted from Bon Appétit January 2010 and California Healthy & Longevity Institute near Los Angeles , CA



Sauce:
1 tablespoon olive oil
4 medium shallots, thinly sliced
1/4 cup coarsely chopped fresh cilantro
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon dried crushed red pepper
1/2 cup 365 low-sodium chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons honey

Relish:
2 unpeeled English hothouse cucumbers, cut into 1/4-inch cubes
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons minced peeled fresh ginger

Steak:
2 1-pound New York strip steaks (each about 1 inch thick)
2 Maui or Vidalia onions, cut into 1/2-inch-thick rounds
Olive oil

For sauce: Heat oil in medium saucepan over medium heat. Add shallots and next 4 ingredients; sauté 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.



For relish: Mix all ingredients in large bowl. Season with salt and pepper.



For steak:

Prepare broiler or barbecue (medium-high heat). Brush both sides of steaks and onion slices with oil. Brush steaks with some of sauce. Broil steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface to rest. Broil onions until charred, about 4 minutes per side.



Thinly slice steak. Separate onion rings. Spoon relish into 6 bowls; place 1 bowl on each of 6 plates. Divide steak, onions, and sauce equally among plates.



Per serving: 355.5 kcal calories, 31.1% calories from fat, 12.3 g fat, 4.3 g saturated fat, 75.6 mg cholesterol, 22.8 g carbohydrates, 1.8 g dietary fiber, 12.4 g total sugars, 21.0 g net carbohydrates, 36.9 g protein

Nutritional analysis provided by Bon Appétit



Original recipe: http://www.epicurious.com/recipes/food/printerfriendly/Grass-Fed-Strip-Steak-with-Spicy-Hoisin-Sauce-and-Cucumber-Relish-356949#ixzz0walQzLHA

Canning Peaches

Equipment:
Canner (not pressure canner) http://www.walmart.com/ip/Granite-Ware-21.5-Quart-Canner-With-Rack/10543332
canning jars, prepared (clean in dishwasher or boil them)
lids, prepared (in simmering water bath)

Honey-Spiced Peaches
makes about six pint jars
1 cup graduated sugar
4 cups water
2 cups honey, liquid
8 pounds small peaches, peeled, halved, pitted, treated to prevent browning and drained
6 cinnamon sticks
1 1/2 tsp whole allspice
3/4 tsp whole cloves

1. Prepare peaches:

• Boil water in a large pot boil
• Prepare a large bowl with water and ice
• Prepare a large bowl with 8 cups water and 1 cup lemon juice
• With a small knife make a "x" on the bottom of the peach
• Once the water is gently boiling place prepared peaches in water for 2-3mins remove peaches from boiling water and place into the ice water for several minutes.
• Repeat the above until all peaches are completed
• With the pairing knife remove skin, cut peach in 1/2 and place into the lemon water. Repeat with all peaches.

2. In a large stainless steal pan, combine sugar, water and honey. Bring to a boil over med-high heat, stirring until sugar dissolves. Reduce heat until low, add peaches one layer at a time and warm until heated.

3. Using a slotted spoon, pack hot peaches, cavity side down into hot jars with generous 1/2 inch of top jar. Add 1 cinnamon stick, 1/4 tsp allspice, 1/8 tsp clove to each jar. Ladle hot syrup into jar to cover peaches, leaving 1/2 inch at the top for head space. Remove air bubbles and adjust head space, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jar in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 minutes, then remove, cool and store.

Adventures in Canning

This is my first year canning. These are the books that have helped me through the process. Thus far, I have canned tomatoes, basil and tomato sauce, green beans, beets, and peaches.

Tiramisu Cheesecake

Makes one 9-inch cake.

Ingredients
Crust (NOTE: I do not usually put a crust on my cheesecake)
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

Filling
1 cup granulated sugar

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/2 teaspoon table salt
1/4 and 1/8 cup strong coffee

1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes

1 8 ounce, container Italian mascarpone cheese
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes

1/3 cup sifted cocoa powder
1 cup heavy cream

Instructions
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, cocoa and salt in small bowl; set aside.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Next beat in mascarpone. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add coffee and heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.


4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.


5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Pumpkin Cheesecake

Makes one 9-inch cake, serving 12 to 16. Published November 1, 2003 from Cooks Illustrated

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.




Ingredients
Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted
Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

Instructions
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.


4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.


5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.




Step-by-Step
Drying Pumpkin with Paper Towels



1. Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer.

2. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated.

3. Peel back top layer of towels and discard.

4. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels.

Orange Chicken

Orange-Flavored Chicken
Recipe by Cook's Illustrated
Photo by the cook...Denny Wayson

Note: It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne added to the sauce to 1/2 teaspoon. The whole dried chiles are added for appearance, not for flavor, and can be omitted. To fry the chicken, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the chicken is added. White rice and steamed broccoli are good accompaniments.


Ingredients
Marinade and Sauce
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar (3 1/2 ounces)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch , plus 2 teaspoons
2 tablespoons water (cold)
8 small whole dried red chiles (optional)

Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil

Instructions
1. FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and
pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.


2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

3. FOR THE COATING:

• Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.


• Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.


• Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. P


• lace dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken. NOTE: I used a cast iron skillet and 1/2 the oil and flipped the chicken piece over verses submerging them and it it worked well.

5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.