Food & Wine Chickie Insider

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries.

Ingredients:

• ¾ cup flour
• ¾ cup milk
• 2 tbs sugar
• ½ tsp salt
• 2 tbs vegetable oil
• 2 eggs
• Vegetable oil for frying

Directions:

1. Stir together flour, sugar and salt in a medium bowl.
2. Add milk, oil and eggs.  Mix well until the batter is smooth.  Let rest in refrigerator for at least an hour or ideally overnight.
3. Heat large frying pan on medium-high heat.  Add 1 tsp vegetable oil.  Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.

• 2 Tbs. butter
• 4 skinless, boneless chicken breast halves
• 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet)
• 1 egg, beaten
• 1 Tbs. water
• 4 ounces herbed cream cheese spread
• 1/4 cup parsley

In medium skillet over medium-high heat, heat butter.  Season chicken with salt and pepper.  Add chicken and cook until browned.  Remove chicken from skillet.  Cover and refrigerate 15 minutes.

Thaw pastry sheet at room temperature 30 minutes.  Mix egg and water and set aside.  Preheat oven to 400 F.

Unfold pastry unto a slightly floured surface.  Roll into a 14-inch square and cut into 4(7inch) squares.  Spread about 2 Tbs. of the cheese spread in the center of the squares.  Sprinkle with 1 Tbs. parsley and top with cooked chicken.  Brush edges of the square with egg mixture.  Fold each corner to center on top of chicken and seal edges.  Place seam-side down on baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.

4 Servings.

Horseradish crust:

• 2 tbs. Butter
• ¾ tsp. Fresh thyme, chopped
• 1 tbs.  Italian parsley, chopped
• 1 tbs.  Dijon mustard
• 2 tbs.  Horseradish, drained but not dry
• ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

• ¼ cup olive oil
• 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.

• 6 boneless, skinless chicken breast halves
• 2 tsp. tarragon
• 3 ½ cups ( 1-750 ml bottle) white wine
• 1-8 ounce pkg. fresh sliced mushrooms
• 2 tsp. vegetable oil
• ½ cup yellow mustard
• 1 tbs. corn starch
• ¾ cup heavy cream
• salt & pepper to taste

Place chicken in a bowl and coat with mustard.  Heat oil in a large saucepan on medium-high heat.  Brown chicken on all sides.  Add tarragon, mushrooms, and wine and bring to a boil.  Lower heat to medium, salt and pepper to taste and simmer for 45 minutes.

Remove chicken pieces from pan and add cream to the sauce.  Simmer 5 minutes.

In a glass, mix water and cornstarch and add to the sauce. Let mixture thicken for 3 minutes.

Return chicken to the sauce and reseason with salt and pepper if necessary.

Serve over white rice.

4 Servings.

• ½ cup butter
• 2 tbps tarragon vinegar
• 2 tsp. lemon juice
• 2 tsp. fine-chopped shallots
• 1 tsp. dried tarragon
• 2 large egg yolks
• ¼ cup water
• 2 tsp. chopped fresh tarragon

Melt the butter in a small saucepan and keep warm.

In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and a pinch of black pepper.  Bring to boil over medium-high heat.  Reduce heat and simmer until liquid is almost evaporated.  Cool slightly.

In top of double boiler, whisk together the egg yolks and water.  Place over bottom of double boiler with simmering water.  Whisk in the vinegar reduction.  Continue whisking constantly until the egg mixture thickens and temperature reaches 140 degrees.

Remove top of double boiler and continue whisking to cool slightly.  Whisk in the warm melted butter in a thin, steady stream.  Stir in the fresh tarragon.

4, ¼-cup servings.

• 2 cups cooked fresh lobster meat, cut into ½-inch pieces
• ¼ cup (1/2 stick) butter
• 1 shallot, minced
• 3 tbs. flour
• 2 tbs. dry sherry
• 2 tbs. dry white wine
• 1 cup chicken broth
• 2/3 cup Parmesan
• 2 tbs. minced parsley
• 1 cup heavy cream
• 1 tsp. Dijon mustard
• salt & pepper to taste
• 2 tbs. sliced black olives

Melt butter in a nonreactive skillet over medium heat.  Add shallots and sauté 1 minute.  Whisk in flour.  Add sherry, white wine, and chicken broth.  Cook 4 minutes, stirring constantly.  Stir in lobster meat, 1/3-cup cheese, parsley, cream, and mustard.  Cook 2 minutes, stirring often.  Season to taste with salt and pepper.

Pour lobster mixture in a shallow baking dish.  Sprinkle remaining cheese over dip and place under broiler for 1 minute or until cheese is melted.  Garnish with olives.

4 servings.

• 2 Tbs. butter
• 3 lb. onions, sliced
• 1/2 tsp. sugar
• 2 Tbs. flour
• 4 cups canned beef broth
• 2 Tbs. white wine
• 1 1/2 Tbs. brandy
• 1 1/2 tsp. Dijon mustard
• 4 French bread slices
• Swiss cheese for melting
• Mozzarella for melting

Melt butter in heavy large pan over medium heat.  Add onions, sugar, and salt.  Cover and let cook until onions are very soft, about 20 minutes.  Increase heat to high and sauté until onions are browned, about 10 minutes.  Add flour and stir 2 minutes.  Mix in broth, wine, Brandy, and mustard.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 10 minutes.  Season to taste.  Preheat broiler.  Ladle soup in the bowls.  Float bread on top of the soup, and sprinkle with some of both cheeses.  Broil until brown.

4 Servings