Coulibiac

Ingredients

1-1/2 oz butter
1 onion, diced
4 oz button mushrooms, sliced
3 oz rice, cooked
2 tablespoons chopped fresh parsley
salt and pepper
12 oz fresh salmon fillet
3/4 cup dry white wine
1 lb packet puff pastry
1 egg, beaten
1 hard-boiled egg, chopped
1-1/4 cups thick sour cream

Method

1. Preheat the oven to 220°C (425°F).
2. In a frying pan, melt butter and gently sauté onion until slightly softened. Add mushrooms and cook for 5 minutes. Stir in rice and parsley. Season and cool.
3. Place salmon in a shallow pan with wine and 1/2 cup water and simmer for 10 minutes until just cooked. Remove
   salmon and flake.

4. Roll out 14 oz of pastry into a 15 x 10 inch rectangle and brush with beaten egg.
5. Arrange half mushroom mixture down centre third of pastry, leaving a 2 in strip top and bottom. Top with half the salmon, then chopped egg. Cover with remaining salmon and mushroom mixture. Fold sides of pastry up and over filling so that edges overlap, and fold the ends over the top. Brush with beaten egg.
6. Turn over and place on a baking sheet with edges underneath. Roll out remaining pastry and cut out fish shapes.
7. Brush the pastry with egg, make a small hole in the top and decorate with fish shapes. Bake for 25 minutes until golden. Serve with thick sour cream.

Makes 6 to 8 servings.

Source: Breakfasts & Brunches

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Fisherman’s Wharf Cioppino

Ingredients

1 can (13 ounces) solid white tuna
1 can (10 ounces) whole clams
2 large cloves garlic, pressed
1 large onion, chopped
1 green pepper, seeded, chopped
1/4 pound fresh mushrooms, sliced
3 tablespoons chopped parsley
1/4 cup olive oil
1 can (28 ounces) whole tomatoes, chopped
1 bottle (8 ounces) clam juice
1 chicken bouillon cube, crumbled
2 cups dry red wine
1/3 cup tomato paste
1 teaspoon oregano, crumbled
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) frozen baby shrimp, thawed

Method

1. Drain tuna. Drain clams, reserving liquid.
2. In Dutch oven, sauté garlic, onion, green pepper, mushrooms and parsley in olive oil. Add reserved clam liquid, tomatoes and liquid, clam juice, bouillon cube, wine, tomato paste and seasonings to sautéed vegetables.
3. Simmer, uncovered 35 minutes.
4. Add tuna, clams and shrimp. Cook until heated through.

Makes 6 to 8 servings.

Source: Meals in Minutes

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Cheese and Herb Soufflés with Sautéed Mushroom

Ingredients

2 oz butter, plus extra, melted, for greasing
1/3 cup all-purpose flour
2/3 cup milk
generous 1 cup ricotta cheese
4 egg yolks
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary salt and pepper
6 egg whites
scant 1 cup light cream
6 tbsp grated Parmesan cheese
sautéed white mushrooms, to serve

Method

1. Preheat the oven to 350°F/180°C. Brush 6 x 3-1/2-inch/9-cm soufflé dishes well with melted butter and set aside.
2. Melt the butter in a medium pan, add the flour, and cook for 30 seconds, stirring constantly. Whisk in the milk and continue whisking over low heat until the mixture thickens. Cook for an additional 30 seconds. Remove from the heat and beat in the ricotta. Add the egg yolks and herbs and season well with salt and pepper.
3. Beat the egg whites in a clean bowl until they form stiff peaks and gently fold them through the ricotta mixture.
4. Spoon into the prepared dishes, filling them just to the top.
5. Place in a baking dish and pour in enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes, or until the soufflés are well risen and browned.
6. Remove from the oven, let cool for 10 minutes, then gently ease out of their molds. Place in a lightly greased ovenproof dish and cover with plastic wrap.
7. Increase the oven temperature to 400°F/200°C.
8. Remove the plastic wrap and pour the cream evenly over the soufflés, sprinkle with Parmesan, and return to the oven for an additional 15 minutes. Serve at once with sautéed mushrooms.

Makes 6 servings.

Source: Brunch

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Barbecue Chicken Burritos

Ingredients

2 tbsp vegetable oil
375 g boneless skinless chicken breasts, cubed onion, diced
1 sweet orange pepper, diced
1 Roma tomato, diced
1/2 pkg (227 g pkg) cremini or button mushrooms, halved and sliced
1/3 cup prepared barbecue sauce
4 large (25 cm) whole wheat tortillas
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Cheddar cheese

Method

1. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Sauté chicken until golden, about 3 minutes. Using slotted spoon, transfer to plate.
2. Add remaining oil to pan. Heat over medium heat. Cook onion, stirring occasionally, until tender, about 5 minutes.
3. Stir in orange pepper, tomato and mushrooms. Cook, stirring occasionally, until tender, about 10 minutes.
4. Return chicken and any accumulated juices to pan. Stir in barbecue sauce, cook, stirring, until coated and chicken is no longer pink inside, about 3 minutes.
5. Divide chicken mixture among tortillas and roll up. Place, seam side down, on parchment paper-lined rimmed baking sheet.
6. Sprinkle each burrito with one-quarter each of the Monterey Jack and Cheddar.
7. Bake in 425°F (220°C) oven until bubbly and golden, 5 to 7 minutes. Serve hot.

Makes 4 servings.

Source: The Complete Chicken Cookbook

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Chicken Marengo

Ingredients

2 to 4 tablespoons olive oil
8 to 10 medium bone-in chicken thighs (3 pounds total)
1 teaspoon fine salt, divided, plus more to taste
1 pound white button mushrooms, thickly sliced (about 2 cups)
2 shallots, minced
4 large cloves garlic, minced or finely grated
1 cup dry white wine, such as sauvignon blanc
1/2 cup brandy
One (28-ounce) can whole peeled tomatoes
2 large bay leaves
3/4 teaspoon freshly ground black pepper, plus more to taste

Croutons

Chicken drippings
Loaf of crusty rustic bread (1 pound), torn into 1-inch pieces
3/4 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil

Method

1. Sear the chicken and make the sauce: In a large, deep sauté pan or cast iron skillet over medium heat, heat 2 tablespoons of olive oil until it shimmers. Season half of the chicken thighs with 1/ 4 teaspoon salt and cook, skin side down, until the skin is crisp and golden brown, 8 to 10 minutes. The chicken will splatter, so use a screen if you have one.
2. Carefully turn the thighs over; cook until browned, another 2 to 3 minutes; then transfer to a plate. Repeat with the remaining chicken. Transfer the chicken to a plate and cover to keep warm. Pour the rendered chicken fat into a large, heatproof bowl, leaving a small amount in the pan.
3. Place one oven rack in the lowest position and another in the middle, and preheat to 375 degrees. Scatter the mushrooms across the bottom of a 9-by-13-inch baking dish and set aside.
4. Return the sauté pan to medium heat, and add the shallots, the garlic and a pinch of salt. Cook, stirring and adding more oil, if needed, until golden, about 2 minutes. Pour in the wine, scraping up any brown bits on the bottom of the pan with a wooden spoon, then add the brandy, tomatoes, bay leaves, the remaining 1/ 2 teaspoon salt and the pepper. Increase the heat to high and stir gently, breaking the tomatoes into large pieces by pressing them with a wooden spoon. When the sauce comes to a boil, decrease the heat to medium-low and simmer, uncovered, until reduced by half, 5 to 7 minutes.
5. Make the croutons. While the sauce is simmering, in the bowl with the chicken fat, toss the bread, salt and pepper until coated, adding 1 to 2 tablespoons of oil, as needed. Taste, and season with more salt and/or pepper, as desired, then spread out on a large, rimmed baking sheet.
6. Return to the chicken and sauce: Once the sauce has reduced by half, pour it over the reserved mushrooms. Nestle the chicken pieces in the pan, moving the mushrooms around (or on top of) the chicken as necessary.
7. Slide the chicken onto the bottom rack of the oven; set the crouton sheet pan on the middle rack. Toast the croutons for 15 to 17 minutes, stirring halfway, until golden brown. Cook the chicken undisturbed for 25 to 30 minutes total, or until the meat is tender and the sauce is bubbling. (An instant-read thermometer should read at least 165°F when inserted into the thickest part of the chicken.)
8. Serve the chicken on top of the croutons, generously ladling sauce on top for the bread to soak up, and serve hot.

Makes 4 to 8 servings.

Source: The Winnipeg Free Press

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