Although I’m originally from Quebec, I grew up in South Florida where the weather can be interesting at times.  I’ve gone through hurricane preparedness more times than I care to remember, so when Hurricane Irene made its way to the northeast where I now live, it was business as usual at my home.

While chips, dips, nuts and candy can be great when you’re boarded up, ‘real’ food can be a nice treat.  The night before the hurricane was to visit us, I made a simple and fast-to-prepare chicken dish in my slow cooker that was easily reheated on my grill in a pot after we lost power the next day.

Ingredients:

• 4 boneless, skinless chicken breast halves
• 2 tsp. fresh sage, chopped
• 1/2 of a 750 ml bottle dry Riesling
• 2 cups chicken broth
• 4 large Portobello mushrooms, sliced
• 2 Tbs. Dijon mustard
• 1 cup heavy cream
• 1/2 tsp. each salt & pepper

Directions:

1. Place all the ingredients in an 8-quart slow cooker (Crockpot).  Cook on high for 5 hours or on low for 8 hours.
2. Serve over white rice.

4 Servings.

Notes: If you like a thicker sauce, simple combine a teaspoon of cornstarch and 3 tablespoons of water in a dish and add to the sauce.  Turn slow cooker to high and cook for 5-10 minutes until the sauce has thickened.

My aunt, Francoise, from Quebec shared her simple recipe for simple maple treats that’s a breeze to prepare.

Ingredients:

• 3/4 cup light brown sugar
• 1/4 cup maple syrup (see ‘notes’ below)
• 1 cup heavy whipping cream
• 1 8-ounce can of Pillsbury crescent rolls

Directions:

1. Heat oven to 375 degrees.
2. In a 9-inch pie plate, combine the brown sugar, maple syrup and heavy cream using a fork to create a homogenous mixture.  Set aside.
3. Take the crescent rolls out of the packaging, but do not unroll.  Using a sharp knife, cut the rolls into 8 slices of the same width.  Place all the dough slices on their sides on top of the maple cream mixture.
4. Place the pie plate unto a cookie sheets (who wants to risk spillovers?) then into the oven and bake for 25-30 minutes, until the treats are golden brown.
5. Remove the pie plate from the oven, and let the treats cool for about 15 minutes before serving with either Maple Whipped Cream or vanilla ice cream.

Makes 8 servings.

Notes: Don’t waste top notch maple syrup to bake or cook with, less fancy grade will do just fine and often offers stronger maple flavors.

Don’t want to spend time making your own chicken stock?  This is a simple and fast way to make a hearty chicken soup using supermarket shortcuts.

Ingredients:

• 1/4 cup vegetable oil
• 1 medium onion, chopped into small dice
• 4 celery ribs, chopped into small dice
• 3 carrots, chopped into small dice
• 8-ounce package of fresh, sliced mushrooms
• 1 tsp each, salt, pepper, dry thyme
• 1 small plain deli chicken, meat pulled off the bones and chopped into bite-size pieces
• 48-ounce can chicken broth
• 1/4 pound dry spaghetti, broken into thirds (2-ounces of pastina works great also)

Direction:

1. Over medium-high heat, in a large, heavy saucepan, heat oil for 30 seconds.  Reduce heat to medium, and add the onion, celery and carrots and cook for 5 minutes, until vegetables begin to soften, stirring frequently.
2. Add the mushrooms and the seasonings and cook for an additional 3 minutes, stirring occasionally.
3. Add the chicken pieces to the vegetable mixture and cook for 2 minutes.  Add the broth, lower the heat to medium-low and simmer for 30 minutes.
4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Notes:  In step 3, you could replace the deli chicken with boneless and skinless chicken breasts that you’d poach in the broth for 30 minutes.  You’d then simply remove the cooked chicken from the soup and chop into bite-size piece that you’d return to the pot.  A neat variation to this soup is to add a 28-ounce can of chopped tomatoes at Step 3.

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 2 tsp. vegetable oil
• 3 slices of thick-cut bacon, diced
• 2 medium leeks, chopped, washed and patted dry
• 3 medium carrots, diced
• 1 medium Spanish onion, diced
• 1 tsp. dried thyme
• ½ tsp. each salt and pepper
• 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
• 1 cup chicken broth
• ½  cup crème fraiche or sour cream

Directions:

1. Heat oven to 350 degrees.
2. Place chicken on a plate, sprinkle with flour then shake off excess.
3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

1. Butternut Squash & White Asparagus Bisque
2. Cremini Mushroom Velouté Soup
3. Chunky Tomato-Basil Bisque
4. Tom Ka Gai (Thai lemongrass and coconut soup)
5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Paprika and Tarragon Chicken and Egg Salad Mini Sandwiches

Mini Chicken & Egg Salad Sandwiches

It’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, these small sandwiches could be great at a holiday party or for a luncheon.

Ingredients:

• 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
• Pinch of salt & pepper
• ½ tsp dried tarragon
• ½ tsp paprika
• 1 celery rib, finely chopped
• 1 tbsp finely chopped onion
• 2 tbsp mayonnaise
• 1 tbsp lightly toasted pine nuts
• 2 hard-boiled eggs, cut into bite-sized pieces
• 2 Pepperidge Farm Stone Baked Artisan Rolls, baked and sliced in halves horizontally

Directions:

1. In a medium bowl, carefully combine the chicken, spices, celery, onion, mayo and pine nuts.  Gently fold in the egg ensuring not to over stir resulting in mushy egg.
2. Scoop ½ of the mixture onto each roll.

Serves 2.

This is the 4th installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf part 2 here: http://bit.ly/cJX6t2 and part 3 here: http://bit.ly/aTfRKI).

Like to entertain but not a master in the kitchen (or at the grill)? I have a fantastic grilling idea for you that will take about 5 minutes to prep, cooks virtually unattended on the grill and is sure to impress your guests.

Ingredients:

• 4 pound whole chicken
• 12 ounce bottle of ginger salad dressing

Directions:

1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using thongs and cook an additional 25 minutes on the breast side.
5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Chicken Panini

This sandwich is a favorite of my guy, so I’ve named it after him.  Don’t have a Panini press?  Don’t fret, use my technique.

Ingredients:

• 2 tbs vegetable oil
• 1 skinless, boneless chicken breast, cut horizontally into 4 thin slices
• 1 tbs blackened seasoning (I use Cajun Classics Blackened Seasonings by Spice World)
• 1 medium fresh mozzarella ball cut into 8 slices
• 2 fresh sandwich rolls (I use Portuguese rolls from my local deli)
• 1tbs olive oil
• 2 tbs balsamic vinegar
• 2 large roasted sweet peppers, cut into narrow strips
• 8 fresh basil leaves

Directions:

1. Heat oil in a grill pan over high heat (or heat up Panini press).
2. Spread blackened seasoning over chicken breast slices, and rub in to help adhere.  Place chicken breasts in the grill pan, turn heat to medium-high, and cook for 3 minutes on each side.
3. Arrange mozzarella slices on each breast and continue cooking for 2 minutes until cheese begins to melt.
4. In a small bowl, combine vinegar and roasted pepper strips to marinate them slightly.
5. Using a serrated knife, cut each roll in half horizontally.  Coat the 4 exterior sides with 1 tbs olive oil.
6. Place a chicken breasts on each roll bottom, distribute roasted pepper strips over the chicken and cheese, top with basil leaves and roll tops.
7. Place the two sandwiches in a Panini press and grill for 3 minutes.  Alternatively, place the sandwiches in the grill pan (still on medium-high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.  See my technique.
8. Transfer sandwiches to a cutting board and cut each sandwich in diagonal pieces using a serrated knife.

2 servings.

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Ingredients:

• 6 cups chicken stock
• 10 kaffir lime leaves, very thinly sliced
• 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
• 4 slices galangal
• 8 Tbsp fish sauce
• 4 Tbsp fresh lime juice
• 3/4 pound chicken breast, thinly sliced or cubed
• 2 –  15 ounce cans coconut milk
• Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

• Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
• Cilantro leaves for garnish

Directions:

1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

• 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.