Text 6736, 107 rader
Skriven 2011-02-05 21:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: reminder 978
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Just a reminder to everyone not to send attachments to
 ML> the Juno address.

Oops. I knew that but forgot. Sorry.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Chicken Breast with Wild Mushroom Risotto
 Categories: Chicken, Wine, Cheese, Mushrooms
      Yield: 4 Servings

      3 oz Goat cheese
      1 oz Black French truffles
      4    Whole chicken breasts;
    Boned
      2 tb Olive oil
    Freshly ground pepper
    1/2 c  Port
    1/2 c  Reduced chicken stock
      2 tb Unsalted butter
    1/2 c  Peanut oil
      1 md Onion; minced fine
      1 lg Garlic clove; minced
      2 c  Arborio rice
      1 c  Dry white wine
      2 c  Mushroom stock; heated
      5 c  Chicken stock; heated
      3 tb Olive oil
    1/2 lb Wild mushrooms; stems
    Reserved for stock
    Salt
      1 md Tomato; chopped, peeled
    And seeded
      4 tb Unsalted butter; chilled
    And cut into small pieces
    1/2 c  Grated Parmesan cheese
      1 lg Pinch chopped Italian
    Parsley

  Preheat the oven to 350 degrees F. In a small bowl, crumble the
  goat cheese and combine with 1 teaspoon chopped black truffle.

  Gently slip your fingers under the skin of each chicken breast,
  lifting it slightly. Divide the cheese mixture and stuff some
  under the skin, patting down to distribute it evenly.

  Rub each breast with a little olive oil and season with salt and
  pepper to taste.

  Put chicken breasts skin side down on a grill or sear in a saute
  pan until golden brown. Turn breasts to meat side and sear for 5
  minutes more. Finish cooking in 350-degree oven for about 10 to 15
  minutes until chicken breasts are done. Do not overcook.

  Remove the chicken from the pan and keep warm. Pour out any fat
  that may remain and deglaze the pan with port. Add the stock and
  reduce just until the sauce thickens. Whisk in the butter and
  season with salt and pepper to taste.

  To make the risotto

  In a medium-size heavy saucepan, heat the peanut oil. Over
  medium-high heat, saute the onion and garlic just to soften,
  stirring all the while, 3 to 4 minutes. Add the rice and continue
  to stir, using a wooden spoon, coating the rice with the oil and
  onion.

  Deglaze with the white wine and cook until the liquid is absorbed,
  stirring often. Pour in enough mushroom and/or chicken stock to
  cover, about 3 cups, and cook, stirring often, until the liquid is
  absorbed.

  Meanwhile, in a medium skillet, heat the olive oil. If the
  mushrooms are large, cut them into bite-size pieces and saute over
  medium-high heat just to soften, 3 to 4 minutes.

  Pour 3 cups of stock into the rice, turn the flame to high, and
  stir in a large pinch of salt and the tomatoes. Stir until almost
  al dente. Stir in the mushrooms and the remaining 1 cup of stock,
  as necessary. Remember that the risotto should be creamy, not
  runny. Remove from the flame and vigorously beat in the chilled
  butter and 1/4 cup of the Parmesan cheese until completely
  dissolved. Stir in the parsley, and season with salt and pepper to
  taste.

  Presentation: Place one spoonful of mushroom risotto on heated
  plate, top with grilled chicken breast and spoon a little of the
  sauce over. Using a mandoline, thinly slice the remaining truffle
  and sprinkle over each chicken breast. Serve immediately.

  Recipe by: Wolfgang Puck From: Barb at Possum Kingdom

MMMMM


Cheers

YK Jim


... "Don't Ask, Don't Tell" Proposed for US Congress

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