Today is National Napoleon* Day in the US.
* What is called a Napoleon in the US is also called a mille-feuille (French 'thousand sheets'), vanilla slice, cream slice or custard slice (Commonwealth countries). See http://en.wikipedia.org/wiki/Mille-feuille .
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* IHOP Harvest Grain & Nut Pancakes: http://www.e-cookbooks.net/recipes4/09051.htm
* Beef and Avocado Fajitas: http://www.e-cookbooks.net/recipes4/09052.htm
* Marinated Grilled Shrimp: http://www.e-cookbooks.net/recipes4/09053.htm
* Chicken and Rice Casserole: http://www.e-cookbooks.net/recipes4/09054.htm
* Inside-Out Cheeseburgers: http://www.e-cookbooks.net/recipes4/09055.htm
* Sweet and Sour Radicchio: http://www.e-cookbooks.net/recipes4/09056.htm
* Zucchini Bread: http://www.e-cookbooks.net/recipes4/09057.htm
* Pumpkin Cream Cheese Roll: http://www.e-cookbooks.net/recipes4/09058.htm
* Low Carb Cheese and Beer Soup: http://www.e-cookbooks.net/recipes/lc35.htm
* Diabetic-Friendly Fruit Smoothies: http://www.e-cookbooks.net/recipes/diab33.htm
* Low Fat Apple Crumble: http://www.e-cookbooks.net/recipes/lowfat30.htm
Kelley's Cooking Tips
=====================
Microwave Tips:
* Choose foods that cook well in moist heat: chicken, fish, ground meat, vegetables, sauces and soups.
* Pieces that are about equal in size and shape will cook more uniformly.
* You can reduce the liquid used in cooking beverages, soups, vegetables, fruits, and main dishes by about one third because less evaporates in microwave cooking.
* Choose a microwave-safe container slightly larger than the dish required for cooking the recipe in a conventional oven.
* To create a crusty look on baked items, grease pans with an acceptable vegetable oil and add ground nuts or crumbs.
* Add lowfat cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
All the Flavour, Outside-In
By Mark Bittman
Boneless chicken breasts have been a basic ingredient in France for a long time, but they did not become popular in the United States until at least the mid-1960s, when it was discovered that they made a good substitute for thin-sliced veal (scaloppine), which was considered prohibitively expensive. Now the boneless breast is emblematic of contemporary meat: virtually fat-free, reasonably priced, fast-cooking and, all-too-often, tasteless.
One basic technique, done intelligently, makes the most out of boneless chicken: sautéing. What I mean by intelligently is this: When you pan-fry a piece of chicken, you want to brown it because much of the flavour is coming from the exterior. But to brown a thin slice of chicken breast you must cook it at least three minutes per side over fairly high heat, by which time it is guaranteed to be as dry as sawdust.
But take a thicker piece of chicken breast, a half-breast that has not been sliced or pounded, or a boneless chicken thigh, and you have a piece of meat that takes almost 10 minutes to cook through, long enough to brown both sides gloriously while leaving the interior moist. The thickness gives you the flexibility to adjust the heat, raising it a bit if the exterior is not browning well, lowering it if it's burning, even extending the cooking if necessary.
The standard coating for sautéed chicken is flour. If you're after crunch and flavour, bread crumbs, which adhere to the meat with just a little egg, do the job nicely. Two things markedly improve the crumb coating: making your own, by coarsely grinding dried bread in a food processor, or using panko (Japanese bread crumbs). And you can increase the coating's flavour by adding freshly grated Parmesan. Best with Parmigiano-Reggiano, this is also good with grana Padano (a Parmesan-like cheese from northern Italy) or dried sheep's milk cheese like pecorino Romano (which is stronger).
Great as this simple preparation is, it is even better when served on a bed of freshly cooked spinach. There is something about the combination that is superb.
Sautéed Chicken With Parmesan Crust
===================================
3/8 cup grated Parmesan
3/8 cup coarse bread crumbs or panko
2 eggs
2 tablespoons extra virgin olive oil
2 tablespoons butter (or a little more oil)
1 1/2 to 2 pounds boneless chicken breasts or thighs
Salt and pepper to taste
Chopped parsley leaves for garnish
Lemon wedges
1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a large nonstick skillet over medium-high heat and add oil and butter. Dip a piece of chicken in egg, then turn it over in bread crumbs once or twice: the more of this coating that adheres, the better. When butter melts, put chicken piece in pan; repeat until all chicken is used.
2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly but coating does not burn. Turn pieces as each side becomes deep golden brown, about 4 minutes a side. As pieces are done - cut into them to make sure there are no traces of blood - remove them to a plate. Garnish with parsley and serve hot, with lemon. Yield: 4 servings.
Marinated Lamb Chops
====================
1/2 cup olive oil
3 cloves garlic, chopped
1 lemon, rind grated
2 tablespoons fresh lemon juice
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
8 lamb rib chops (1 pound total)
Whisk oil, garlic, rind, juice, herbs, salt and pepper in small bowl. Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times.
Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* IHOP Harvest Grain & Nut Pancakes: http://www.e-cookbooks.net/recipes4/09051.htm
* Beef and Avocado Fajitas: http://www.e-cookbooks.net/recipes4/09052.htm
* Marinated Grilled Shrimp: http://www.e-cookbooks.net/recipes4/09053.htm
* Chicken and Rice Casserole: http://www.e-cookbooks.net/recipes4/09054.htm
* Inside-Out Cheeseburgers: http://www.e-cookbooks.net/recipes4/09055.htm
* Sweet and Sour Radicchio: http://www.e-cookbooks.net/recipes4/09056.htm
* Zucchini Bread: http://www.e-cookbooks.net/recipes4/09057.htm
* Pumpkin Cream Cheese Roll: http://www.e-cookbooks.net/recipes4/09058.htm
* Low Carb Cheese and Beer Soup: http://www.e-cookbooks.net/recipes/lc35.htm
* Diabetic-Friendly Fruit Smoothies: http://www.e-cookbooks.net/recipes/diab33.htm
* Low Fat Apple Crumble: http://www.e-cookbooks.net/recipes/lowfat30.htm
Kelley's Cooking Tips
=====================
Microwave Tips:
* Choose foods that cook well in moist heat: chicken, fish, ground meat, vegetables, sauces and soups.
* Pieces that are about equal in size and shape will cook more uniformly.
* You can reduce the liquid used in cooking beverages, soups, vegetables, fruits, and main dishes by about one third because less evaporates in microwave cooking.
* Choose a microwave-safe container slightly larger than the dish required for cooking the recipe in a conventional oven.
* To create a crusty look on baked items, grease pans with an acceptable vegetable oil and add ground nuts or crumbs.
* Add lowfat cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
All the Flavour, Outside-In
By Mark Bittman
Boneless chicken breasts have been a basic ingredient in France for a long time, but they did not become popular in the United States until at least the mid-1960s, when it was discovered that they made a good substitute for thin-sliced veal (scaloppine), which was considered prohibitively expensive. Now the boneless breast is emblematic of contemporary meat: virtually fat-free, reasonably priced, fast-cooking and, all-too-often, tasteless.
One basic technique, done intelligently, makes the most out of boneless chicken: sautéing. What I mean by intelligently is this: When you pan-fry a piece of chicken, you want to brown it because much of the flavour is coming from the exterior. But to brown a thin slice of chicken breast you must cook it at least three minutes per side over fairly high heat, by which time it is guaranteed to be as dry as sawdust.
But take a thicker piece of chicken breast, a half-breast that has not been sliced or pounded, or a boneless chicken thigh, and you have a piece of meat that takes almost 10 minutes to cook through, long enough to brown both sides gloriously while leaving the interior moist. The thickness gives you the flexibility to adjust the heat, raising it a bit if the exterior is not browning well, lowering it if it's burning, even extending the cooking if necessary.
The standard coating for sautéed chicken is flour. If you're after crunch and flavour, bread crumbs, which adhere to the meat with just a little egg, do the job nicely. Two things markedly improve the crumb coating: making your own, by coarsely grinding dried bread in a food processor, or using panko (Japanese bread crumbs). And you can increase the coating's flavour by adding freshly grated Parmesan. Best with Parmigiano-Reggiano, this is also good with grana Padano (a Parmesan-like cheese from northern Italy) or dried sheep's milk cheese like pecorino Romano (which is stronger).
Great as this simple preparation is, it is even better when served on a bed of freshly cooked spinach. There is something about the combination that is superb.
Sautéed Chicken With Parmesan Crust
===================================
3/8 cup grated Parmesan
3/8 cup coarse bread crumbs or panko
2 eggs
2 tablespoons extra virgin olive oil
2 tablespoons butter (or a little more oil)
1 1/2 to 2 pounds boneless chicken breasts or thighs
Salt and pepper to taste
Chopped parsley leaves for garnish
Lemon wedges
1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a large nonstick skillet over medium-high heat and add oil and butter. Dip a piece of chicken in egg, then turn it over in bread crumbs once or twice: the more of this coating that adheres, the better. When butter melts, put chicken piece in pan; repeat until all chicken is used.
2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly but coating does not burn. Turn pieces as each side becomes deep golden brown, about 4 minutes a side. As pieces are done - cut into them to make sure there are no traces of blood - remove them to a plate. Garnish with parsley and serve hot, with lemon. Yield: 4 servings.
Marinated Lamb Chops
====================
1/2 cup olive oil
3 cloves garlic, chopped
1 lemon, rind grated
2 tablespoons fresh lemon juice
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
8 lamb rib chops (1 pound total)
Whisk oil, garlic, rind, juice, herbs, salt and pepper in small bowl. Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times.
Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm