Pigeon Breasts with Pine Nuts and Lemon

Ingredients

6 young pigeons
2 oz tritto (see recipe below)
2 oz pine nuts
4 tbsp olive oil
juice and rind of 1 lemon
2/3 cup marsala wine

Method

  1. Remove the breasts from the pigeons. Keeping the blade very close to the high-ridged breast bone, a swift stroke of the knife from back to front will have the breast hanging on by the skin only. Cut through the skin.
  2. Brown the tritto in a very large pan. Roughly chop the carcasses. As the tritto browns, add them, cover with water and bring to the boil. Allow to simmer.
  3. In a frying pan (skillet) containing no oil, toast the pine nuts until they begin to brown. Remove them from the heat immediately – they will continue to cook a little of their own accord.
  4. Heat the olive oil in a heavy pan and drop in each pigeon breast. Cook for no more than 10 seconds on each side. The breasts will puff up. Remove the skin then slice each breast through across the horizontal – i.e. flat – plane. Seal the raw sides of each breast for a further 2-3 seconds in the hot oil.
  5. Pour away most of the oil and return the pan to a high heat. Add the lemon juice, rind and the marsala and reduce until you have a thick syrup, about 5 minutes.
  6. Stir in 2/3 cup of the pigeon broth made from the carcasses and reduce again.
  7. Toss the breasts into the sauce and re-heat for half a minute. Remove the breasts from the pan, pour the sauce over them, and sprinkle the browned pine nuts on top.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 glove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dices with a food grinder or food processor. Sift the pieces together so they are thoroughly mixed.
  2. Cover with olive oil. THe tritto should be packed quite tightly. Do not use for at least 12 hours.

Source: The Complete Italian Cookbook


Today’s Comic

Chicken Chasseur

Ingredients

1/4 cup plain flour
2-1/2 lb chicken pieces
1 tbsp olive oil
3 small onions or large shallots, sliced
6 oz mushrooms, quartered
1 garlic clove, crushed
4 tbsp dry white wine
1/2 cup chicken stock
3/4 1b tomatoes, peeled, seeded and chopped, or 1 cup canned chopped tomatoes
salt and freshly ground black pepper
fresh parsley, to garnish

Method

  1. Put the flour into a polythene bag and season with salt and pepper.
  2. One at a time, drop the chicken pieces into the bag and shake to coat with flour. Tap off the excess and transfer to a plate.
  3. Heat the oil in a heavy flameproof casserole. Fry the chicken over a medium-high heat until golden brown, turning once. Transfer to a plate and keep warm.
  4. Pour off all but 1 tbsp of fat from the pan. Add the onions or shallots, mushrooms and garlic. Cook until golden, stirring frequently.
  5. Return the chicken to the casserole with any juices. Add the wine and bring to the boil, then stir in the stock and tomatoes. Bring back to the boil, reduce the heat, cover and simmer over a low heat for about 20 minutes until the chicken is tender and the juices run clear when the thickest part of the meat is pierced with a knife.
  6. Tilt the pan and skim off any fat that has risen to the surface, then adjust the seasoning before serving.

Makes 4 servings.

Source: Taste of France


Today’s Comic

Tiger Shrimp with Pinot Grigio, Fresh Tomato, & Basil Sauce

Ingredients

3 tablespoons olive oil
8 oz raw tiger shrimp, thawed if frozen
1 small onion or 2 shallots, very finely chopped
1 garlic clove, crushed
about 1/2 cup Pinot Grigio or other crisp, dry white wine
12 oz vine-ripened tomatoes, peeled, then roughly chopped
a small pinch of sugar
8 fresh basil leaves, torn
sea salt and freshly ground black pepper
boiled rice, to serve

Method

  1. Heat 2 tablespoons oil in a skillet or wok, add the shrimp, and sauté briefly until they turn pink. Remove them from the pan with a slotted spoon and set aside.
  2. Add the remaining oil to the pan, then add the onion or shallots and sauté for 1 to 2 minutes until softened but not browned. Stir in the garlic, then pour in the wine and cook until it has almost evaporated.
  3. Add the tomatoes and their juice and cook for 4 to 5 minutes, breaking them up with a fork or spatula to make a thick sauce.
  4. Add the sugar, season to taste with salt and pepper, then stir in the basil leaves.
  5. Return the shrimp and any accumulated juices to the pan and heat through gently.
  6. Serve immediately with boiled rice.

Makes 2 servings.

Source: Cooking with Wine


Today’s Comic

Autumn Marbled Terrine

Ingredients

1 Savoy cabbage
2 boneless, skinless free-range chicken half-breasts
3 tbsp duck fat
3/4 cup port
5 gelatin sheets
24 sage leaves
10 oz wild mushrooms, wiped or washed and any grit removed
2 smoked duck breasts
toast, for serving
salt
black pepper

Method

  1. Separate the cabbage leaves, discarding the toughest and any that are damaged. Trim out the stalks and wash the leaves well.
  2. Bring a pan of salted water to a boil, add the leaves, and cook until tender. Drain, then refresh the leaves in iced water to stop the cooking, and drain again. Set aside.
  3. Season the chicken.
  4. Heat a tablespoon of the duck fat in a frying pan over high heat and sear the chicken on both sides. Add the port, cover the chicken with a piece of parchment paper, and simmer gently until cooked. Remove the chicken and set aside, keeping the liquid.
  5. Soak the gelatin sheets in a dish of cold water to soften. Remove, squeeze out the excess water and add the softened gelatin to the pan with the port. Stir until it has dissolved, then set aside.
  6. Heat another tablespoon of duck fat in a large pan and add the cabbage leaves. Season with salt and pepper, add the sage, and cook the cabbage until soft. Pour in the port and gelatin mixture.
  7. Melt the remaining tablespoon of duck fat in a frying pan and saute the mushrooms until tender. Season and set aside.
  8. Remove the skin from the smoked duck breasts and cut them into fine strips.
  9. Line the terrine dish with plastic wrap and place a layer of port-soaked cabbage in the bottom. Now add a layer of mushrooms, more cabbage, then chicken, mushrooms, duck, cabbage, and mushrooms. Finish with a layer of cabbage leaves.
  10. Wrap the plastic wrap tightly over the top and add a weight on top to press the terrine down. Place the dish in the fridge overnight to set.
  11. The next day, use the plastic wrap to help you lift the terrine carefully out of the dish. Slice and eat with toast.

Makes 12 servings.

Source: The French Kitchen


Today’s Comic

Sautéed Foie Gras

Ingredients

10 oz small baking potatoes, peeled
1 tbsp butter
1 lb fresh foie gras, cut into eight 3/4-inch thick slices
3-4 tbsp sherry vinegar or white wine vinegar
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Cut the potatoes into 1/16-inch slices and cover with cold water if not using immediately.
  2. Pat the potatoes dry.
  3. Melt the butter in a large frying pan over a medium heat. Make four 5-inch rounds of overlapping potato slices in the pan and press them down. Season with salt and pepper and cook for 6-8 minutes until the bases are well browned.
  4. Turn and brown the other side, for 5 minutes. Transfer to a baking sheet and keep warm in a low oven.
  5. Season the foie gras with salt and pepper.
  6. Heat a large non-stick frying pan over a high heat and cook the slices, in one layer or in batches, for 3 minutes for 3/4-inch slices, less for thinner slices, turning once.
  7. Place the potato cakes on warmed plates and top with slices of foie gras.
  8. Pour the vinegar into the frying pan and boil briefly, scraping the base of the pan, then pour the sauce over the foie gras, dividing it evenly. Garnish with chives.

Makes 4 servings.

Source: French Delicious Classic Cuisine Made Easy


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