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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Charcoal-broiled Lamb Chops

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
5 oz onion, finely chopped
2/3 cup red wine
scant 1-1/2 cups chili sauce
1/4 cup Worcester sauce
scant 1/4 cup sugar
pinch natural sea salt
pinch black pepper
pinch Herbes de Provence
4 lamb chops, about 4 oz each

Method

1. Heat the oil in a saucepan over medium heat and sauté the garlic until lightly browned. Add the chopped onion and sauté until translucent.
2. Add the red wine, flambé and burn off the alcohol content. When the flame has subsided, add the chili sauce, Worcester sauce, sugar, salt, pepper, and Herbes de Provence. Simmer for 10 minutes.
3. Remove from heat, pour into a shallow container large enough to accommodate the lamb chops in a single layer and let cool.
4. When the marinade has cooled, add the lamb chops and marinate for 2 hours.
5. Wipe off the excess marinade from the lamb chops, grill over charcoal and serve immediately.

Makes 4 servings.

Source: Shunju New Japanese Cuisine

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Cheesy Damper

Ingredients

12 oz self-raising flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 cup milk
2 teaspoons prepared American mustard
1/2 cup grated mature Cheddar cheese
6 oz double Gloucester cheese with chives
2 oz butter
6 teaspoons single (light) cream
2 teaspoons dry sherry
2 teaspoons chopped fresh chives

Method

1. Preheat the oven to 220°C (425°F).
2. Sift flour, baking powder, salt and sugar into a large bowl. Mix together milk and mustard and pour onto the dry ingredients. Mix everything together quickly to form a soft dough.
3. Put the dough onto a floured baking sheet and press out to make a rough circle about 1-1/2 in thick. Mark into 8 using a sharp knife, sprinkle with Cheddar cheese and bake in the oven for 10 minutes. Lower the oven temperature to 200°C (400°F) for a further 20 minutes until well risen and golden.
4. Remove from the oven and allow to cool slightly.
5. Mash together or process in a food processor the double Gloucester cheese, butter, cream, sherry and chives and pile into a pretty dish.
6. Serve the hot damper broken into pieces, with plenty of potted cheese.

Makes 8 servings.

Source: Breakfasts and Brunches

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Mushroom Soufflé

Ingredients

2 cups finely chopped fresh mushrooms
1/2 cup vermouth
3/4 cup milk
3 tbsp butter
3 tbsp all-purpose flour
3/4 tsp salt
1/4 tsp ground white pepper
5 eggs, separated

Method

1. Combine the mushrooms and vermouth in a small saucepan. Add the milk and bring to a boil. Reduce heat and simmer for 15 minutes.
2. Melt the butter in a saucepan, then stir in the flour. Cook, stirring constantly, until golden. Stir in the mushroom mixture and cook, stirring constantly, for about 3 minutes or until thick. Remove from heat. Season with salt and pepper.
3. Beat the egg yolks with a fork until light and lemon colored.
4. Pour egg yolks slowly into mushroom mixture, beating vigorously with a wooden spoon. Bring just to boiling point, but do not boil. Remove from heat and stir constantly for several minutes or until cooled.
5. Beat the egg whites until stiff but not dry. Fold about 1/3 of the egg whites thoroughly into the mushroom mixture, then add the remaining egg whites. Fold in lightly but thoroughly.
6. Turn into a 7-inch, buttered and floured soufflé dish. Bake in a preheated 350°F oven for 35 minutes or until puffed, browned and firm in center.

Makes 4 to 6 servings.

Source: The Creative Cooking Course

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Trout with Mushrooms and Potato-Parsnip Mash

Ingredients

4 medium potatoes, peeled and cut into chunks
4 medium parsnips, peeled and cut into chunks
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 fresh whole trout (about 12 ounces each), filleted
1/4 cup (1/2 stick) butter, divided
12 ounces cremini mushrooms, sliced
1/4 cup dry white or rose wine
1 tablespoon minced fresh sage

Method

1. Place potatoes and parsnips in large saucepan; add cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low; simmer until vegetables are fork-tender.
2. Combine flour, thyme, salt and pepper in shallow dish. Coat trout fillets with flour mixture, shaking off excess.
3. Heat 2 tablespoons butter in large skillet over medium-high heat. Add fish to skillet in single layer; cook 1 to 2 minutes per side until fish just begins to flake when tested with fork. Remove from skillet and keep warm.
4. Add mushrooms to skillet; cook and stir 3 minutes, adding additional butter if needed to prevent scorching. Season with salt and pepper.
5. Add wine; cook and stir until most of liquid has evaporated.
6. Drain potatoes and parsnips; return to saucepan and mash. Stir in remaining 2 tablespoons butter and sage; season with salt and pepper. Serve trout over mashed vegetables and top with mushrooms.

Makes 4 servings.

Source: Irish Cooking Bible

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