Noodle Bowls - For a Quick Chinese New Year Lunch

From the kitchen of One Perfect Bite...We've had a busy day. The saving grace was accommodation had been  made early on, so, while the day was over-scheduled, we got through it with a smile. In keeping with my plan to serve Chinese food during the Spring Festival, I whipped up these noodles for our lunch. I had asparagus and fresh mushrooms in the refrigerator, and I thought these lovely noodle bowls would be perfect for a Chinese-style lunch. While the recipe I'm featuring is not truly Chinese, in appearance, taste and execution, the noodle bowls would fit perfectly on a Chinese table.  I found the recipe last summer when looking for ways to cook asparagus from a harvest so successful it caused the shelves of farm stands to sag under its weight. I can't resist a bargain and, as a result, my refrigerator shelves sagged as badly as those in the farm stands. The question than became, "now that I have it what do I do with it?" I went searching for recipes and found the original source  for the noodle bowls  here. While I've made  few changes to the original, the dish still contains only four basic ingredients, including asparagus, mushrooms, eggs and of course, noodles.  The eggs which provide the protein in this dish are handled in the same way as those that are used to make Spaghetti Carbonara. This dish, however, is more mildly flavored. The noodles are quite nice and perfect for any time of year.  While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.

School Night Suppers - Skillet Stroganoff

From the kitchen of One Perfect Bite...Here is another quick-fix meal that will help you cope with a busy fall schedule. The base of the dish is ground beef and the addition of mushrooms and sour cream make it a bit like a beef Stroganoff. However, the addition of pasta takes this one-skillet dish in a whole other direction. The recipe which was the inspiration for this meal comes from the blog Taste and Tell. Rotini was used as the pasta in that recipe. I've come to the conclusion that rotini is nothing more than small rotelle, and I honestly think that any small pasta can be used in its place. It takes about 15 minutes to assemble the skillet and you'll need another 30 minutes to cook it. The good news is that all of the cooking is done in the same skillet, so the dish also qualifies as a one dish meal. The pasta makes this a substantial meal and it is one I think your family will enjoy. Here is how it is made.

Make-Ahead Marsala Sauce for Grilled Steak and Chicken

From the kitchen of One Perfect Bite...This is a really nice recipe to have in your hopper. It can make a plain barbecue downright fancy and, best of all, the sauce can be made ahead of time and simply reheated when needed. The original recipe came the the Drury Lane Dinner Theater in Chicago, and I have slightly altered it to deepen the flavors of the sauce. I dry saute the mushrooms to intensify their flavor and I've added rosemary and parsley to my version of the recipe. I've also used a double-strength stock that's made by reducing several cups of broth to concentrate its flavor, and I've been known to make this truly sinful by adding heavy cream at the end of cooking. The sauce can be kept for several days in the refrigerator, though it will thicken and you'll have to add additional stock to get the consistency you want. I do hope you'll give this recipe a try. I know you will like it. Here is how the sauce is made.

Smothered Chicken Thighs in a Tarragon and Mushroom Cream Sauce

From the kitchen of One Perfect Bite...My herb garden this year was a half whiskey barrel that sits on our deck. It began the summer with neatly planted starts of rosemary, marjoram, spearmint and tarragon. Unfortunately, while the spearmint clearly triumphed, the tarragon managed to defend its territory and has recently demanded to be used before the first frost takes it down. That, coupled with an abundance of mushrooms that were the result of an overzealous shopping expedition, led to tonight's feature. You'll find the chicken to be rich and delicious and quite easy to do. If you find the light cream to be too caloric, use whole milk instead. Bone-in chicken thighs are inexpensive in this area of the country, so this company worthy dish can be made for less than a king's ransom. I do hope you'll give this recipe a try. It is hard to beat fast, easy and delicious. Here is how the chicken is made.

Quick and Creamy Chicken Marsala

From the kitchen of One Perfect Bite...I keep this recipe on hand for those evenings when I want a quick, company-worthy meal that gives the appearance of being more special than it actually is. This Marsala recipe is one of the easiest I've come across, and because it is basically a pantry meal, I usually have the ingredients I need to make it on hand. While the recipe is quite basic, I take some additional shortcuts that make it even easier to prepare. Rather than pound the breasts into submission, I slice them in half lengthwise and get on with the rest of the prep work. I've also cut back on the amount of oil and butter that was used in the original recipe. The recipe generates enough sauce to serve with rice or pasta, so you can have a full meal in a short amount time. If you are looking for a quick version of Chicken Marsala, keep this one in mind, or better yet, give it a try. Here is how the chicken is made.

Chicken and Barley Soup

From the kitchen of One Perfect Bite...It was bone-chilling cold today and the sun chose to hibernate rather than to fight back the clouds. It was not a day to inspire greatness. I thought I'd write some and finish packing away the last of the Christmas ornaments. As it worked out, I did neither, and I was left staring at a metaphoric empty page and looking at fire-red poinsettias that seemed glaringly bright and tasteless now that the holiday was over. While I was at it, I chucked my dinner plans and came very close to opening a can of soup for supper. I caught myself in the nick of time, though I couldn't shake the thought of soup by the fire on such a bone-chilling day. After checking what I had on hand, I decided to play with a recipe for Chicken and Barley soup that I had originally seen on the Panera website. You can see their version of the soup, which is made in a slow cooker, here. I had to do some ingredient substitution, so while I ran with their idea, I pulled out my stockpot and made the soup the old-fashioned way. I used what my butcher calls "scrap chicken" for my soup. While inelegant, I've found it to be great for making chicken soup or broth. The scraps are packed  in 2-1/2 to  3 pound packages that both contain chicken trimmings and fat. I render the fat, a trick learned in my childhood, and use it to saute the barley, as well as the chicken and vegetables, that make up the base of the soup. Once everything has been sauteed,  I add the wine and stock and let the pot simmer for about an hour, or until the barley is tender. I use one pan from start to finish and I must admit I was really pleased with the depth of flavor the soup developed in such a short period of time. If you can't find packaged chicken scraps, use the same weight of boneless chicken thighs and saute them in a combination of oil and butter. I really think you'll like this soup. Here is how it's made.

Table for Two - Grunt (Leftover Pork or Turkey Stroganoff)

From the kitchen of One Perfect Bite...I toyed with the idea of doing a retrospective this morning. I had planned to use the Remains of the Day recipe series as a theme for today's feature, but I just wasn't in the mood for encore performances and wanted to try something new. What I came up with is a recipe that fits into two categories. While it's definitely a candidate for the Remains of the Day series, it also slips very nicely into the on-going Table for Two recipe collection that we feature here. The recipe was developed by Kevin Weeks, and despite its rather inelegant name, I think you'll find its a wonderful meal for two people. It's also a great way to use up leftovers. While the recipe is scaled to feed two, ingredients can be doubled or tripled to feed a gang should that better fit your needs. I do hope you'll give this very simple recipe a try. If you have moist pork or turkey leftovers, I guarantee you'll be delighted. Here is how this leftover stroganoff is made.

Table for Two - Risotto Primavera for Two

From the kitchen of One Perfect Bite...Those of you who try this recipe will be really pleased with the results you achieve. This risotto is delicious and despite the unconventional manner in which it's made, the finished dish is well-flavored and creamy. The recipe, which comes from Cook's Illustrated, is easy to make and the risotto is perfect as a side dish or entree. The dish has wonderful color and it truly speaks to Spring. I like this dish well enough to include it in my menu for Easter Sunday. I love that this recipe is scaled to feed just two people. I have never had any luck reheating risotto, so it's good to know there will be no leftovers to deal with. I do hope you'll give this recipe a try. Here is how the risotto is made.

Gone Fishin' Series - Baked Portobello Parmesan

This recipe has been in 4th place for ages now. It has great appeal for those who have to watch their weight, so I'm glad I can reprise it here. It pares calories while preserving the flavors that we have come to associate with "parm" dihes. If you have not yet tried this it, do give this recipe a try. I think you'll be surprised by how flavorful it is. Here's the recipe for this leftover. Enjoy!

From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

Norman Cider Chicken

From the Kitchen of One Perfect Bite...This is a lovely dish to serve on a cold winter night. It combines the sweetness of apples with savory mushrooms, heady brandy and cream, and if you close your eyes very tightly, you might have visions of skipping through a Norman orchard at apple blossom time. My recipe is very loosely based on the classic bistro favorite, Poulet Vallee d'Auge, but it's much simpler to make. It was originally a slap-dash creation that I threw together for a family dinner back in the day when I was working and we still had a full compliment sitting at the table.  I don't want to mislead any of you who have had the authentic dish. I've taken shortcuts aplenty, but I think even Francophiles will enjoy this quick and simplified version. The recipe is self-explanatory, but I wanted to share a couple of tips with you. Whenever I make this dish, I make it a point to have all the chopped ingredients the same size. While it may be a personal quirk, I don't like to mix strips and cubes in dishes such as this one. I think it makes even cooking very difficult and the finished dish looks confused. For quick braises such as this one, I like to use 1-inch cubes for everything save the shallots. While I prefer to use heavy cream or crème fraîche in the sauce, half-and-half can be used if you are concerned with fat grams and calories. Hard cider is used in most classic versions of this recipe. That can be difficult to come by at this time of year, so I use a combination of brandy and cloudy cider and that works pretty well. I also peel the apple cubes I use in the dish, but I add them in two parts, once when the chicken cooks and again when the chicken is re-warmed in the sauce. I suspect the reason those chefs of old did not peel the apples was to prevent them from dissolving in their long-simmering sauces. My two-step method uses half the apples for the sauce, while the remainder are used to add texture to the finished dish. This cooks very quickly, so watch it carefully to avoid overcooking the chicken. The chicken can be served with rice or noodles, but these days I prefer to serve it with potato pancakes or rösti. I think the potatoes add a lovely counterpoint to the sweetness of the chicken. I hope you'll give this uniquely flavored dish a try. Here's the recipe.

Norman Cider Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 cup quartered white mushrooms
1 large sweet apple, peeled and cut in 1-inch cubes to yield about 2 cups
1-1/2 pounds boneless, skinless chicken cut in 1-inch cubes
3 tablespoon brandy (preferably apple-jack or Calvados)
1 teaspoon powdered chicken bouillon
1 cup cloudy cider
1 teaspoon apple cider vinegar
1 teaspoon corn starch
1/2 cup heavy cream or half-and-half
1/4 teaspoon dried tarragon
Salt and pepper to taste

Directions:
1) Heat oil in a large saucepan over medium heat until it shimmers. Add shallots and cook, stirring, until they soften and color slightly, about 3 minutes. Add mushrooms and cook until they soften. Add half of apples and toss to coat. Sprinkle chicken with salt and pepper and turn heat to medium-high. Add chicken to pan and cook, stirring, until chicken is no longer pink, about 5 minutes. Remove pan from heat. Add brandy and return pan to heat. Boil until brandy nearly cooks away, about 1 minute. Transfer chicken mixture to a plate with a slotted spoon.
2) Add cider and chicken bouillon powder to pan and cook until mixture become syrupy, about 2 minutes. Return chicken and accumulated juices to pan. Dissolve cornstarch in cream. Add cream, tarragon, remaining apples and cider vinegar to pan. Bring contents of pan to a simmer, reduce heat and cook gently for 5 minutes longer or until chicken is heated through. Serve immediately. Yield: 4 servings.

One Year Ago Today: Braised Kale with Pasta

Two Years Ago Today: Chocolate Peanut Butter Torte

Beef Stroganoff

From the kitchen of One Perfect Bite...I have no holiday treats to share with you tonight. Unexpected company forced me to put the butter and sugar aside for the evening and come up with something more substantial, like a real meal - for a change. The steak I had planned for dinner wasn't large enough to feed four of us, so I had to extend it some fashion and this stroganoff was what I came up with. These days, I rarely make this dish. Mind you, there's nothing wrong with it. There was a time I actually enjoyed it, but like many women my age, I ate a a lot of it back in the day. Stroganoff, a dish of Russian origin, was all the rage in the fifties and the sixties and you could find versions of it made with types of beef that ranged from tenderloin to hamburger. It was a hostess favorite, so if you weren't serving it, you could be sure someone else was. Stroganoff is quite easy to make and it can be delicious if you use a cut of beef that is both tender and flavorful. Several years ago, I discovered that thin strips of flatiron steak were perfect for dishes like this. The beef used in stroganoff is not truly browned and it should be cooked only until it changes color. The chefs in the imperial Russia were not big on browning, so a classic rendering of the dish can look awfully beige. While I have not included it in the recipe below, the addition of a tablespoon of tomato paste can add some color to the dish and make it look more appealing. It seems that stoganoff is making a bit of a comeback and some of the newer recipes have you pile French fried onions or shoestring potatoes on top of the meat. While very early versions of the dish were served with a side of shoestring potatoes, I prefer to serve it over buttered noodles. This is a nice recipe. If you have never had stroganoff, I hope you'll give this version a try. Here's how the dish is made.

Beef Stroganoff...from the kitchen of One Perfect Bite

Ingredients:
Sauce
1 (14.5-oz.) can reduced sodium beef broth
4 tablespoons unsalted butter, divided use
2 tablespoons flour
1 teaspoon dry mustard
1/4 cup sour cream
Beef and Mushrooms
1-1/2 pounds thinly sliced flatiron or sirloin steak
1 small yellow onion, thinly sliced
8 ounces sliced cremini mushrooms
Optioanl: 2 tablespoons brandy or dry sherry wine
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped parsley
8 ounces cooked and buttered egg noodles

Directions:
1) To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half.  In a separate pan,  heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
2) To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate. Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and saute for 5 minutes longer. Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.
3) Meanwhile, cook egg noodles per package instructions. Drain. Toss with butter. Spoon stroganoff onto a serving platter, and surround with egg noodles. Garnish with parsley. Yield: 4 servings.

One Year Ago Today: Cranberry Glazed Pork Skewers

Two Years Ago Today: Coconut Macaroons

Three Years Ago Today: Transylvanian Goulash - Slow Cooking at Its Best

Two Mushroom Pates - Choose Sherried or Creamy

Sherried Mushroom Pate



Creamy Mushroom Pate

From the kitchen of One Perfect Bite... I have two more recipes that I want to include among the dips and spreads we are collecting here at One Perfect Bite. While both are for a mushroom pate, they are quite different from each other in terms of taste and texture. One is almost perfectly smooth and figure friendly, the other is a bit chunky and caloric. Both are easy to prepare and can be used as a dip, spread or stuffing. Like all recipes of this type, the pate is wonderful for entertaining because it can be made a day or two before serving. While they are best made with a combination of dry and wild mushrooms, they can also be prepared with the plain ol' button or cremini variety. Unfortunately, these mushroom pates don't have a great deal of eye appeal and you'll have to be creative when you plate them. I know that those of you who are fans of mushrooms will enjoy both these recipes. We'll make it up to those of you who aren't in other posts. Here are the recipes for the two mushroom pates.

Sherried Mushroom Pate...from the kitchen of One Perfect Bite adapted from Vegan Cooking

Ingredients:
1-1/2 cups finely chopped mild white (sweet) onion
6 cloves garlic, finely chopped
2 cups assorted finely chopped wild mushrooms
1/4 teaspoon dry thyme
4 tablespoons olive oil, divided use
1 cup toasted almonds, finely ground
2 tablespoons sherry wine vinegar
Salt and pepper

Directions:
1) Heat 2 tablespoons olive oil in a large skillet. When oil shimmers, add onions and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and thyme and cook until mushrrom liquid is evaporated. Set aside.
2) Mix ground almonds with reserved 2 tablespoons olive oil in a separate bowl.
3) Combine mushrooms and almonds in the bowl of a food processor. Mix until smooth. Pulse in sherry wine vinegar. Add salt and pepper to taste. Cover and chill. Serve with crackers, sliced baguette, or vegetables. Yield: 1-3/4 cups.

Creamy Mushroom Pate...from the kitchen of One Perfect Bite courtesy of Carol Gelles

Ingredients:
2 tablespoons butter
1/4 cup minced shallots
2 cups finely chopped wild mushrooms
1/2 cup finely chopped Italian parsley
1/4 teaspoon dried thyme
1 (8-oz.) package cream cheese, cut in 8 pieces
3 tablespoons heavy cream
Salt and pepper

Directions:
1) Melt butter in a medium skillet over medium-high heat.
2) Add shallots; cook, stirring, until softened, about 1 minute. Add mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in parsley and thyme; cook, stirring, 30 seconds.
3) Remove from heat. Stir in cream cheese, a piece at a time, until melted and combined. Stir in heavy cream. Chill. Serve with crackers or in small tart shells. Yield: 1-1/2 cups.







One Year Ago Today: Green Curry Turkey Burger with Asian Relish













Two Years Ago Today: Orange Glazed Fiesta Chicken







You might also enjoy these recipes:
Mushroom Crostini - Bell' Alimento
Southwestern Stuffed Mushrooms - Mommie Cooks
Mushroom Risotto - Simply Recipes
Quick and Easy Mushroom Strudel - Fig and Cherry
Mushroom Stroganoff - Creatively Domestic
Mushroom Tacos - Handle the Heat
Garlic Butter Roasted Mushrooms - A Thought for Food
Portabello Mushroom Pizzas - My Kitchen Adventures
Santa Fe Mushrooms - Maggie and Wilson
Stuffed Portabello Mushrooms - Louanne's Kitchen

Chicken Stroganoff

From the kitchen of One Perfect Bite...When you travel with a group of strangers, you quickly learn about food preferences and the group's tolerance for new foods or flavors. Most people are adventurous, but I will never forget one traveler who quite unwittingly left me flabbergasted. I nearly choked when she complained, in tones far from sotto voce, that they served too much Chinese food in China. We were, of course, at a banquet in China, and whether your instinct is to laugh or cry, it was, pure and simple, one of life's "died and gone to heaven" moments. When we were in India, the people who planned our meals worked really hard to see that wouldn't happen. Western food was always included in the menu and the one dish that appeared every evening was Chicken Stroganoff. It apparently was viewed as a dish that would please both Eastern and Western sensibilities. Now, Beef Stroganoff was an enormously popular dish in the 60's and 70's, and most of us who cooked and entertained during that time had enough of it back then to last a lifetime. For that reason, I queued patiently for the exotic curries, daals and the gorgeous breads that are the hallmarks of the Indian table. There were, however, people who preferred the stroganoff and more Western fare. The Silver Fox liked the stroganoff, so once we were home I decided to make a version of it that we could both enjoy and that I could use in a pinch when had unexpected company. This is a 30 minute meal that is suitable for family, close friends and very informal gatherings. It won't make your reputation as a cook, neither will it break it. It is very easy to make and the only caution I have to share with you regards the sauce. If you make it with sour cream don't let it boil. It will curdle. I serve this dish with buttered parsley noodles or rice. Like all beige dishes, it cries for a side of bright green or red vegetables. This makes a nice meal. Those of you who try it will be pleased. Here's the recipe.

Chicken Stroganoff...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds boneless, skinless chicken thighs, cut in 1-inch pieces
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup minced shallots
8 ounces sliced mushrooms
1/4 cup Marsala
1 (10.5-oz.) can condensed chicken broth, undiluted
1 teaspoon Dijon mustard
1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
1/4 cup creme fraiche or sour cream
Optional: 1 teaspoon cornstarch dissolved in 1 tablespoon water

Directions:
1) Sprinkle chicken with salt and pepper. Heat oil and butter in large saucepan over medium heat until it shimmers. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Add mushrooms and cook until softened. Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer mixture to a plate.
2) Return pan to burner. Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes. Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add mustard and minced tarragon and simmer for 3 minutes.
3) Turn off heat and whisk in creme fraiche or sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary. If you would like a thicker sauce add cornstarch mixture to pan and cook until thickened.
4) Add chicken mixture to pan and gently heat over low heat until the stroganoff is warmed through; do not let boil. Serve immediately over noodles or rice. Yield: 4 servings.

You might also enjoy these recipes:
Chicken Stroganoff - Chicho's Kitchen
Kickin' Chicken Stroganoff - Ma, What's for Dinner
Not Your Mother's Fattening Stroganoff - Mother Rimmy's Cooking Light Done Right
Crockpot Chicken Stroganoff - Angie's Big Love of Food
Chicken Stroganoff with Peas and Mashed Potatoes - The Food Pornographer
Chicken Stroganoff - The Seattle Times
Classic Chicken Stroganoff with a Twist - Skinny Kitchen
Chicken Stroganoff - Mr. Food
Smokey Chicken Stroganoff - Anne's Food
Easy Chicken Stroganoff - Blissfully Domestic

Asparagus and Mushroom Strata

From the kitchen of One Perfect Bite...While it is starting to get spindly, asparagus is still available in our local farmers' markets. I've been wanting to make this strata for ages, but for one reason or another kept putting it off. I finally decided it was foolish not to try it while asparagus is so cheap and plentiful. I always welcome recipes that make company breakfast or brunch easier to do and I like stratas because they can be assembled the night before they're needed. This one, adapted from Better Homes and Gardens magazine, is really easy to assemble and it is a pleasant way to start the day. If you are looking for a recipe that will simplify the serving of breakfast or brunch, you might want to give this one a try. It will never replace Eggs Benedict, but it's easy to do and festive. Here's the recipe.

Asparagus and Mushroom Strata...from the kitchen of One Perfect Bite, adapted from a recipe in Better Homes and Gardens magazine

Ingredients:
1 pound thin asparagus spears
1 tablespoon olive oil
1 pound sliced fresh mushrooms
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded Swiss cheese (8 ounces)
2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
12 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2-1/4 cups half-and-half or whole milk
1/4 cup grated Romano or Parmesan cheese

Directions:
1) Clean asparagus; snap off woody bases. Cut thick spears in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.
2) Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all liquid has evaporated. Set aside.
3) In a bowl toss together the Swiss cheese and dillweed.
4) Cover bottom of baking dish with half of the bread sticks. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
5) In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.

To Make Ahead: Layer the strata and pour the egg mixture over layers. Cover and chill up to 24 hours. Bake, uncovered, as directed above.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus Soup - One Perfect Bite

Blanquette de Veau

Bob and I have two favorite dishes that have their roots in French peasant kitchens. Mine is Cotes de Pork L'Auvergnate, a wonderful dish of pork and cabbage that's braised in cream. Bob's is Blanquette de Veau, a white veal stew that's made with mushrooms and pearl onions that comes from Normandy. Veal, other than cutlets, is difficult to come by here. Every now and then, veal stew meat appears in one of our supermarkets and when it is available I buy all of it I can. We really love this dish and for years I served it for dinner on Christmas Eve. All cooks have dishes they make from memory. These two recipes have been burned into mine and I put them together as easily as some folks throw together a meatloaf. Practice makes perfect. It helps that they are very easy to do. Last week I was able to buy veal stew meat and made Bob his favorite stew. Here's the recipe.

Blanquette de Veau - Veal Stew with Mushrooms and Onions...from the kitchen of One Perfect Bite

Ingredients:
3 pounds veal stew meat, cut in 2-inch cubes
2 quarts water
3 cups chicken broth
1 large carrot, peeled, in 3-inch chunks
1 large onion stuck with 1 whole clove
1 stalk celery, in 2-inch pieces
1 bouquet garni (1/2 bay leaf, 1/2 teaspoon dried thyme, 5 parsley sprigs) tied in a coffee filter
Salt
18 medium-size white mushrooms, trimmed
1/2 of 10-ounce bag frozen pearl onions
4 tablespoon butter
5 tablespoon all-purpose flour
Salt, pepper and lemon juice to taste
3 egg yolks
Chopped parsley for garnish

Directions:
1) Place veal in a 4-quart casserole. Add water and bring to a boil. Simmer until heavy scum no longer rises, about 10 minutes. Drain and rinse veal. Wash pan and return meat to it. Add chicken broth, carrot, celery, onion and bouquet garni to veal. Salt lightly to taste. Simmer slowly, partially covered, until meat is tender, about 1 hours. Remove pan from heat. Let pot sit, uncovered, for about 30 minutes to allow veal to absorb flavor of cooking liquid. With a slotted spoon, remove veal from cooking liquid. Set aside. Remove vegetables and bouquet garni; discard. Strain cooking liquid into a large saucepan. Wash kettle and return veal to it along with cooking liquid. Add mushrooms and onions and cook for 30 minutes longer.
2) Remove meat and vegetables to a large bowl with a slotted spoon. Tent with foil to keep warm. Reserve 3 cups of cooking liquid; keep hot.
3) Melt butter in a 3 quart saucepan. Add flour and cook until flour and butter froth together for 2 minutes. Do not allow to brown. Slowly whisk in hot broth. Simmer for 10 minutes, skimming off any foam that appears on surface of sauce. Adjust seasoning and add lemon juice to taste (I generally use a tablespoon of lemon juice). Return veal, mushrooms and onions to sauce and toss gently to coat. Simmer for about 3 minutes. Blend egg yolks and cream in a small bowl. Add a ladle full of sauce to cream mixture to warm egg yolks. Remove veal from heat. Stir in cream mixture and return to a gentle heat. Stir gently until mixture thickens slightly, about 10 minutes. Do not let sauce come to a boil. Transfer to a warm serving bowl. Garnish with parsley and serve with rice or parsley buttered noodles. Yield: 6 servings.



You might also enjoy these recipes:
Boeuf Bourguignon - One Perfect Bite
Braised Short Ribs Côtes du Rhône - One Perfect Bite
Crock-Pot Mediterranean Pot au Feu - One Perfect Bite

Mushroom Lasagna Florentine - For Waist Watchers

From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine...from the kitchen of One Perfect Bite

Ingredients:
9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cup Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Add mushrooms and stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. Bake, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.

Straw and Hay - Pasta for Outdoor Wednesday

Straw is a hollow grain stalk.


Hay is a grain or legume.


Straw and Hay is a wonderful pasta dish.



From the kitchen of One Perfect Bite...This recipe for Straw and Hay, called Paglia e Fieno Papalina, is based on a pasta entree we had at Romeo Salta's restaurant in New York City. The restaurant is now gone, but wonderful memories of good times and great food are still with us, and the few recipes we have from those days are treasured. I'd love to tell you that this dish is easy to make. It actually is, if you have a source for fresh plain and green fettucine, or are willing to settle for the packaged dried equivalent. If you make your own pasta, you'll hate me. I want to point out that the two pastas are cooked in separate pots. This is done to prevent the green pasta from bleeding into the white and it also allows the pasta to cook more quickly. I've cut way back on the butter and substituted half-and-half for the heavy cream that was used when this dish was made tableside at the restaurant. I've also removed peas from the ingredient list. If you want more green than parsley can provide, feel free to add 1/2 to 1 cup petite peas to the mix. Though I do extensive mise en place ahead of time, I make this dish for and in front of guests. Simple things wow people. Although this was originally meant to be a first course, I serve it as an entree with a salad and a really great bread. I make it a point to finish this meal with a dessert that sure to be a stunner. Last night it was a warm lemon souffle, served straight from the oven while it's top hat was still standing tall. It was a lovely compliment to the richness of the pasta. Here's my rendering of Romeo's Straw and Hay. I do hope you'll try it. I know you'll love it.

Straw and Hay - Paglia e Fieno Papalina...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound spinach fettucine
1/2 pound fettucine
1 pound mushrooms, sliced
4 tablespoons butter, divided use
1 clove garlic
Salt and pepper to taste
1/2 pound prosciutto, diced
1 cup light cream or half-and-half
1/2 cup freshly grated Parmesan cheese

Directions:
1) Melt 2 tablespoons butter in a large skillet. Add mushrooms and saute for 10 minutes. Add garlic and cook until fragrant. Remove from heat. Season with salt and pepper. Keep warm.
2) Melt reserved 2 tablespoons butter in a second skillet. Add prosciutto and brown; keep warm.
3) Heat cream in a microwave on HIGH power until warm, about 1 minute.
4) Cook each pasta in a separate pot of boiling salted water, following label directions. Drain well and toss with a small amount of olive oil to prevent sticking.
5) Toss noodles with mushrooms, prosciutto, cream and Parmesan cheese until well coated. Season to taste with salt and pepper. I use about 1/2 teaspoon black pepper. Transfer to a warm serving platter and serve. Yield: 4 - 6 servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Presto Pasta Nights, being hosted this week by Heather at Girlichef

Beef or Chicken Wellington - Recipes to Rival Challenge

From the kitchen of One Perfect Bite...Another month has passed and it's time to post results for the Recipes to Rival Recipe Challenge for June. The event is sponsored by Lori of Lori's Lipsmacking Goodness and Temperance of High on the Hog. Our host this month was Mz Kitchen of Madame Chow's Kitchen and she picked a wonderful classic for us to try. Her choice was Beef Wellington. We didn't have to use beef tenderloin for the challenge but there could be no substitutes for puff pastry and duxelles. I learned to cook in the late sixties when Julia Child was all the rage. She captured my imagination and I went quickly from meatloaf with mac n' cheese to the cooking of provincial France with an occasional nod to haute cuisine thrown in for good measure. I was toting a baby on my hip when I first made this dish. We've had it often because it's a good dish that's guaranteed to please and impress guests. It sounds difficult to make but nothing could be further from the truth. It can be assembled in stages and popped in the oven to tan while you enjoy an aperitif with your guests. I used butter poached chicken folded around brie cheese and duxelles for the base of my Wellingtons. I have a few tricks that will make the preparation of this dish much easier. Use a potato ricer to extract moisture before sauteing the mushrooms. The duxellles must be as dry as possible in order to prevent soggy pastry. The pastry packets must be icy cold when you put them in the oven to prevent the meat or poultry from overcooking as the pastry browns. This is a dish that belongs to The Little Engine that Could School of Cooking. You need a bit of courage to start, but once you begin if you think you can you'll nail it. I'm going to include the recipe for butter poached chicken and instructions for forming the individual Wellingtons. Instructions for the duxelles can be found in the master recipe.

Butter Poached Chicken...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) boneless chicken breast halves
4 tablespoons butter
Salt and pepper
1 to 2 tablespoons fresh lemon juice
.
6 oz. brie cheese, softened
1/2 recipe duxelles (see master recipe)
1 package (17.3-oz.) puff pastry sheets, thawed
Egg wash (1 egg beaten with 1 teaspoon water)

Directions:
1) Preheat oven to 400 degrees.
2) Heat butter in an ovenproof casserole large enough to hold chicken in a single layer. Quickly roll chicken in butter and remove from pan. Season both sides of chicken with salt and pepper. Fold each breast in half and tie lightly with kitchen twine. This is necessary to assure chicken can be folded around filling once it's cooked. Return to casserole. Sprinkle lemon juice over chicken. Place a sheet of parchment paper over the chicken and cover with a lid. The parchment paper is used to keep the chicken from browning. Bake for 20 to 25 minutes. Remove from oven and set aside to cool.
3) Remove twine from chicken. Divide brie into 8 equal portions. Divide duxelles into 8 equal portions. Spread a portion of cheese on the inner side of each chicken breast. Cover with an equal portion of duxelles. Fold in half again. Spread a portion of cheese on top side of each breast. Top each with duxelles. Set aside.
4) Cut each pastry sheet into two pieces. Place a breast in the center of each piece and draw up sides to enclose chicken. Place on paper lined tray and refrigerate for several hours.
5) Preheat oven to 425 degrees F. Brush each packet with egg wash. Bake for 40 to 45 minutes, or until chicken is a deep golden brown. Let sit 10 minutes before serving.

Pan-Seared Filet Mignon, Jus Lié, Wine Sauce and Shrooms

I'm not an extravagant gal. My favorite cut of beef is a flat iron steak, but occasionally I'll put on the dog, flirt shamelessly with the butcher and come home with tenderloin so gorgeous that the mere idea of what's to come makes my mouth water. Year ago I learned a technique that guarantees perfectly cooked filets. It starts, of course, with good beef and, if you can afford it, grass fed beef is the way to go. I have the butcher take a center cut filet and slice it into steaks that are 1-1/2 inches thick. Once home, the beef is refrigerated, sans wrapping, for several hours on a rack in order to dry its surfaces. About an hour before cooking take the filets from the refrigerator and allow them to come to room temperature. About 30 minutes prior to cooking, select 2 heavy skillets large enough to hold the beef, adjust an oven rack to the lower-middle position, place one skillet on the rack and preheat the oven to 450 degrees F. My skillets are cast iron - doesn't get much heavier than that. You'll need a 10-inch pan to make four filets and a 12-inch pan for six. I use twine to loosely tie the steaks to a fairly uniform size and shape. Place the second skillet on a burner over high heat. Meanwhile rub each filet with olive oil, 1/2 teaspoon per side, and sprinkle liberally with coarse salt and pepper. When the skillet is smoking hot add the steaks and cook, without moving, for 3 minutes. Turn and cook, again without moving, for another 3 minutes. Transfer steaks to the pan in the oven to finish cooking: 2 to 4 minutes for very rare; 4 to 6 minutes for rare; 6 to 8 minutes for medium-rare and 8 to 10 minutes for medium. If you are working with a non-professional oven use the higher time limit suggested for each category. Keeping in mind how hot the handle is going to be, remove the skillet from the oven and transfer steaks to a serving platter. Remove twine. Tent with foil and allow to rest for 10 minutes before serving. If you like, the skillet in which the steaks were seared can be used to make a lovely sauce. I'm including a recipe for a jus lie and a quick wine sauce in case you need one or the other. Michael Chiarello has a treasure of a recipe for sauteed mushrooms that is a marvelous accompaniment to the filets and I'm passing that on to you as well. Enjoy - tomorrow we die!

Pan-Seared Filet Mignon

Ingredients:
4 center-cut filets mignon, 1-1/2 inches thick
4 teaspoons olive oil
Coarse salt and pepper

Directions:
1) Half an hour before cooking, adjust a rack to lower third of oven. Place a heavy skillet on rack and preheat oven to 450 degrees. Tie filets into uniform shapes. Set aside.
2) Place another heavy skillet, stovetop, on burner over high heat until it is smoking.
3) Meanwhile, rub each side of steaks with 1/2 teaspoon olive oil and sprinkle very liberally with coarse salt and pepper. Press seasonings into surface of meat.
4) Place steaks in skillet and cook without moving for 3 minutes per side. Use tongs to transfer steaks to skillet in the oven. Roast 2 to 4 minutes for very rare (cold center), 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer steaks to a serving platter, tent with foil and let rest for 10 minutes before serving. Yield: 4 steaks.

Jus Lié

Ingredients:
4 cups low-sodium beef stock, divided use
5 teaspoons cornstarch
Salt and pepper to taste

Directions:
1) Bring 3-1/2 cups of stock to a boil.
2) Mix cornstarch with reserved 1/2 cup stock. Whisk into simmering stock and cook until the mixture thickens and is clear. Adjust seasoning to taste.

Red Wine Sauce

Ingredients:
3 tablespoons cubed butter, divided use
1/4 cup finely chopped shallots or scallions
1/2 cup full-bodied red wine
1 cup jus lie or canned beef consomme
1 teaspoon fresh chopped rosemary or 1/8 teaspoon dried
1 teaspoon fresh chopped thyme or 1/8 teaspoon dried
1 tablespoon tomato paste
1/2 teaspoon sugar

Salt and pepper to taste

Directions:
1) Using the skillet in which steaks were seared, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until translucent, about 3 minutes.
2) Add wine, raise heat and bring to a boil, scraping fond from bottom of pan. Reduce until almost gone; add stock, herbs, tomato paste and sugar. Bring to a boil and simmer until sauce coats a spoon. Remove from heat; whisk in reserved 2 tablespoons of butter and stir until sauce thickens and is glossy. Adjust seasoning to taste with salt and pepper.

Michael Chiarello's Button Mushrooms

Ingredients:
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt (kosher salt may be substituted)
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

Directions:
1) In a large skillet, heat oil over high heat. Add mushrooms. Do not move mushrooms until they have caramelized on bottom (mushrooms will release liquid if moved and we don't want that to happen). When bottoms are caramelized, toss them and continue to cook for about 5 minutes.
2) Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add garlic. Saute another 2 minutes, and add thyme, lemon juice, and white wine. When liquid is evaporated add parsley and toss to distribute. Serve hot. Yield: 4 servings.

Braised Chicken with Riesling - Coq au Vin Blanc

Coq au vin seems to be back in vogue. I've always loved this peasant treasure. As a matter of fact, I have two versions of it in my permanent recipe file. My vin rouge comes from the very old Dionne Lucas cookbook. I still love it, but it uses three types of wine plus good brandy, bacon and a mound of vegetables that need browning before going into the pot. It's very good, very French but a lot of work for a braise. The vin blanc is just much easier to make. My recipe comes from Alsace and is based on one developed by Jean-Georges Vongerichten. Need I ask which you think I make more often? The one requirement for this recipe is a reasonably dry and full-bodied Riesling. The name of these two dishes is actually a misnomer. The chicken originally used to make them was a tough old stewing hen. Copious amounts of wine and a long simmer were needed to tenderize the old girl. Our chickens are so tender that the modern braise bares no resemblance to the coq au vin of old. This is simple to do and absolutely delicious. With a luscious salad, crackling French bread and a slightly more formal presentation, family fare can be elevated to company status in an almost effortless fashion. Finish the meal with an apple or lemon tart and your reputation as a cook be enhanced. Once you try this you'll see why it's remained my permanent roster all these years. It really is a keeper!

Braised Chicken with Riesling

Ingredients:
5 tablespoons unsalted butter
One 3 1/2-pound chicken, quartered
Salt and freshly ground pepper
1 large shallot, minced
2 tablespoons Cognac (optional)
1 cup dry Riesling
6 ounces white mushrooms, sliced 1/4 inch thick
1 tablespoon all-purpose flour
1/3 cup heavy cream

Directions:
1) Melt 2 tablespoons of butter in a large skillet. Add chicken, season with saltand pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add shallot and cook, stirring, for 1 minute. Add Cognac, if using, and carefully ignite it with a long match. When flames subside, add Riesling, cover and simmer over low heat until chicken breasts are just cooked, about 25 minutes. Transfer breasts to a large plate and cover with foil. Cover and simmer legs until cooked through, about 10 minutes longer. Transfer to plate.
2) Meanwhile, in a medium skillet, melt 2 tablespoons of butter. Add mushrooms, season with salt and pepper and cook over low heat until liquid evaporates, about 7 minutes. Increase heat to moderate and cook, stirring, until browned, about 3 minutes.
3) In a bowl, blend flour and remaining 1 tablespoon of butter. Stir cream into the large skillet; bring to a simmer. Gradually whisk flour paste into cooking liquid and simmer, whisking, until no floury taste remains, about 3 minutes longer. Season with salt and pepper. Return the chicken to skillet, add mushrooms and briefly reheat. Yield: 4 servings.