Chicken Breasts with Kumquat-Honey Sauce
Crostini with Herbed Chèvre and Kumquats
Cheddar-Cauliflower Soup
Sauteed Greens with Cannellini Beans and Garlic
Spinach Salad with Almonds and Kumquats
Roasted Halibut and Green Beans with Asian Cilantro Sauce
Parmesan-Roasted Broccoli
Chicken Breasts with Kumquat-Honey Sauce
Williams-Sonoma Kitchen.
These chicken breasts are cooked using a technique known as short-braising, which relies on the same principles as longer braising. The meat is first seared to brown the exterior and then gently simmered in a small amount of liquid so it emerges tender and succulent.
4 boneless chicken breast halves, each 6 to 8 oz., with skin
Salt and freshly ground pepper, to taste
1 Tbs. olive oil
1 shallot, thinly sliced
1⁄4 cup brandy
4 oz. kumquats, quartered
1 Tbs. honey
1 Tbs. chicken demi-glace
3⁄4 cup chicken stock
2 whole star anise
1 Tbs. unsalted butter, at room temperature
Season the chicken with salt and pepper. In a braiser over medium-high heat, warm the olive oil. Place the chicken, skin side down, in the pan and cook until golden, 3 to 4 minutes. Turn the chicken over and brown for 2 minutes. Transfer to a plate.
Reduce the heat to medium, add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the brandy and boil until almost evaporated, about 2 minutes. Add the kumquats, honey, demi-glace, stock and star anise and bring to a boil.
Return the chicken, skin side up, to the pan. Cover and cook until the chicken is opaque throughout, about 10 minutes. Transfer to a carving board and cut into 1/2-inch slices.
Whisk the butter into the sauce, increase the heat to medium-high and cook until thickened, about 2 minutes. Pour the sauce over the chicken and serve immediately.
Serves 4.
Crostini with Herbed Chèvre and Kumquats
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).
1 baguette, cut on the diagonal into slices 1/4 inch thick
2 Tbs. extra-virgin olive oil
3 garlic cloves, halved lengthwise
4 to 5 oz. chèvre (soft goat cheese), at room temperature
1 tsp. minced fresh thyme, plus leaves for garnish (optional)
20 to 25 kumquats, about 1 lb. total, halved, seeded and chopped
Preheat an oven to 350°F.
Lay the baguette slices on a rimmed baking sheet and brush the tops lightly with the olive oil. Bake until the undersides are lightly golden, about 6 minutes. Turn the slices over and bake until lightly golden on the other side, about 5 minutes more. Let cool, then rub the oiled side of the toasts with the cut sides of the garlic cloves.
In a bowl, using a fork, mash together the cheese and minced thyme.
Spread each toast with about 2 tsp. of the herbed goat cheese and top with some of the chopped kumquats. Garnish with thyme leaves and serve immediately. Serves 6 to 8.
Cheddar-Cauliflower Soup
Williams-Sonoma Kitchen.
2 Tbs. olive oil
1 yellow onion, diced
1 head cauliflower, about 2 1/2 lb., cut into florets
5 cups low-sodium chicken broth
2 cups heavy cream
2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded
Toasted crusty bread for serving
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.
Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
Sauteed Greens with Cannellini Beans and Garlic
Bon Appétit | April 2008
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
ingredients
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch collard greens, mustard greens, or spinach (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
Spinach Salad with Almonds and Kumquats
Bon Appétit | January 2010
yield: Makes 4 servings
1/3 cup thinly sliced seeded kumquats
2 1/2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped shallot
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/2 teaspoon Asian sesame oil
1 5-ounce package baby spinach
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro
1 cup sliced mushrooms (optional)
Chop enough kumquats to measure 1 tablespoon. Mix kumquats, vinegar, shallot, vegetable oil, ginger, and sesame oil in large bowl. Season with salt and pepper. Add spinach, almonds, cilantro, sliced kumquats, and mushrooms, if desired.
We think our Red Snapper would make a perfect substitution for the Halibut in this recipe!
Roasted Halibut and Green Beans with Asian Cilantro Sauce
Bon Appétit | March 2006
Yield: Makes 2 servings
The entrée and side dish roast together for a quick yet elegant meal.
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Parmesan-Roasted Broccoli
2008, Barefoot Contessa Back to Basics, All Rights Reserved
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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