Tuesday, September 28, 2004

Sunday Dinner

I’m a little late posting this. The Tarragon Chicken comes courtesy of Martha Going to the Big House Stewart. We will miss you Martha. Though I did not make the mustard sauce from the chicken juices.

Cabbage and Noodles
5 cups shredded cabbage, Pressed and drained in a ricer
One medium yellow onion chopped
1 lb egg noodles boiled (al dente)
1 tbsp sugar
2 tbsp butter
Salt and pepper to taste
Paprika if desired

In a large pot heat the butter until browned. Add the sugar and heat until partially carmelized. Fry the onions over medium-high heat until tender. Add the cabbage and saute on medium heat for about 20 minutes. Add the noodles toss and season with salt pepper and paprika.

Tarragon Lemon Chicken
4 large chicken breasts
12 sprigs of fresh tarragon
8 slices of lemon
4 large cabbage leaves
Sea salt
Freshly ground pepper

Steam the cabbage leaves until they are soft and pliable. Set aside. Take each chicken breast. Salt and pepper each one. Place 3 tarragon sprigs and two lemon slices on top of each breast. Carefully wrap the breasts with the cabbage leaves and place in a oven safe dish on top of a metal rack in a large wok. Bring an inch or so of water to boil and cover the chicken. Steam on medium heat for 20 minutes. Make sure to check for doneness before serving.

Mushroom Stroganoff
White sauce with wine (to be added here)
1 lb Crimini mushrooms sliced
2 tbsp white truffle oil
2 tbsp white wine
Salt and pepper to taste
½ c. light sour cream
Chives, chopped

Prepare the white sauce with wine. Saute the mushrooms in the truffle oil until done. Do so in smaller batches so the mushrooms cook evenly. Salt and pepper to taste. When all the mushrooms are cooked add the white wine and cook on low heat a little more. Add the white wine sauce and simmer for 3-5 minutes. Remove from the heat and add the sour cream. Serve and garnish with additional sour cream and chives if desired


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