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For the recipe you’ll need white mushrooms, a medium onion, unsalted butter, shallots, dried thyme, a bay leaf, salt, freshly ground black pepper, heavy cream, chicken stock, cornstarch and minced parsley. The mushrooms are cleaned and roughly chopped in a food processor with the addition of lemon juice.
Butter is melted in a heavy saucepan to which shallots are lightly sautéed. The mushrooms, thyme and bay leaf are added and cook for approximately 10 minutes, or until the liquid evaporates. The mixture is seasoned with salt and pepper followed by the addition of cream and chicken stock. The soup is brought to a boil and then gently simmers for 20 minutes. Cornstarch is dissolved in water and added to the pot for an additional 10 minutes of simmering. I realize this soup is very rich from the abundance of cream, but it’s a special treat to savor and enjoy this tasty soup. It’s filling, but served with a tossed salad and a hunk of good, crusty bread and once delicious meal. My son-in-law enjoys cooking. He recently prepared a recipe from the website “Carol Bee Cooks,” Orzo al Limone with Crispy Parmesan Chicken. Everyone in his house, except for the three-year-old who found it “too lemony,” enjoyed the dish. With this in mind, I decided to prepare it one night for my husband and I. For the chicken portion of the recipe, you’ll need all-purpose flour, kosher salt, black pepper, eggs, panko, Parmesan cheese, boneless and skinless chicken breast, olive oil and flaky salt. For the orzo you’ll need, olive oil, butter, shallot, black pepper, orzo, chicken stock, a lemon, Parmesan cheese and heavy cream. The chicken is pounded to a thickness of 1/4-inch. First it’s dipped in a flour mixture seasoned with kosher salt, and pepper. For bread crumb coating, the panko is seasoned with Parmesan cheese and garlic powder. The coating process begins with a dredge of seasoned flour, followed by the egg mixture and finishes with the bread crumb coating. The cutlets are sautéed in oil until golden and crispy followed by a sprinkle of flaky salt. While you prepare the orzo, you can set your oven to 200° and place the cutlets on a wired rack set on a rimmed baking sheet to maintain their crispy exterior, Carol prepares the orzo in a way simmer to making risotto. The shallot and garlic is seasoned with black pepper and is sautéed in a mixture of olive oil and butter. The orzo is added and toasted which takes approximately 2 minutes or so. The chicken stock is added and the mixture is stirred and cooks until the orzo is tender. To finish, both lemon zest and juice is added. Off heat, the Parmesan and heavy cream are incorporated into the dish. To serve, place orzo in a pasta bowl topped with a chicken cutlet. This was a lovely preparation that wasn’t too difficult to make. For me, I was able to use pantry ingredients, but needed to purchase a 1/2 pint of heavy cream. We didn’t find it too lemony; the flavors were well-balanced and worthy for placement in my kitchen rotation. Another delicious chicken dish, Fried Chicken Cutlets with Onions, Wild Mushrooms and Marsala, came from chef Nick Curtola of “The Four Horsemen” restaurant located in the Williamsburg section of Brooklyn. This recipe appeared in “The Wall Street Journal,” the weekend of November 23-24, 2024. For this recipe you’ll need maitake or other seasonal mushrooms, cipollini onions, olive oil, boneless and skinless chicken thighs, egg whites, all-purpose flour, panko bread crumbs, fresh garlic, unsalted butter, Marsala wine, chicken stock and a fresh lemon. As I couldn’t locate maitake mushrooms, I used cremini. The mushrooms were sliced and tossed with olive oil and a pinch of salt. They are roasted for about 20 minutes until they have crisp edges and are colored. While the mushrooms cook, I pounded the boneless, skinless chicken breasts that I substituted for the thighs. Once pounded, they are season with salt and pepper. The dredging process begins by coating the cutlets in egg whites that have been seasoned with salt then coated generously with panko bread crumbs. Although the recipe calls for deep frying, I shallow fried them instead then transferred to a wire rack over a rimmed baking sheet. I topped with salt prior to keeping warm in a low oven. I wiped the pan clean then added sliced garlic and butter and cooked until fragrant and lightly colored. The Marsala wine went in next and cooked until the alcohol burned off. The stock went in next and cooked for 3-5 minutes until it slightly thickened. I added the roasted mushrooms and cippolini onions that were peeled and cut into wedges. A little more butter is added and mixed in followed by lemon juice and salt to taste. To serve, place cutlets on a plate and top with onion/mushroom mixture. What a tasty chicken dish! The Marsala sauce with the vegetables was delightful. A thirty-minute recipe that evaluates your weeknight dinner. Are you having houseguests this holiday? I recently tried a recipe my husband located on line called Hash Brown Crust Bacon and Cheddar Quiche, which he found on the website “Spoon, Fork, Bacon.” I decided to make this a breakfast for supper meal one night. For the recipe you’ll need a bag of frozen hash brown potatoes, shredded white cheddar cheese, salt and freshly ground black pepper. The filling ingredients are unsalted butter, an onion, eggs, bacon, shredded white cheddar cheese, salt and pepper. The hash brown potatoes need to be defrosted with the excess water squeezed from them. In a large bowl the potatoes are mixed with shredded cheddar cheese, salt and pepper. The mixture is then pressed into a lightly greased 9-inch greased springform pan. You must make sure there are no holes as the liquid can leach out during baking. The cheese will act as a binding agent as it melts. Once the crust is formed, the pan goes into the freezer for one hour followed by a par-bake of 15 minutes in a 425° oven. The filling is made of caramelized onions, lightly beaten eggs, crumbled bacon, chopped chives, salt and pepper. The mixture then goes into the hash brown crust and bakes for approximately 25-30 minutes, or until the eggs just set. When done, a paring knife is run around the outer rim of the pan to loosen the sides and the springform is removed. It’s placed back in the oven so the sides can crisp. While an interesting concept, this recipe could use a few tweaks. I suggest placing the springform pan on a rimmed baking sheet just in case you have a leak or two as I did. I think the potatoes could have used the addition of either some melted butter or olive oil in the preparation to better crisp up the exterior. My husband felt there should be more filling in the quiche, which I agreed with. I would like to retry this recipe with less potatoes, the addition of butter in the crust and use a 10-inch cast iron skillet instead of a springform pan. The cast iron skillet will retain heat better and promote browning increase. I think the eggs should be increased to eight, with the seasonings adjusted accordingly.
Wolfgang Puck’s Mushroom Soup
From the website “Food Network” Recipe courtesy of Wolfgang Puck, “Modern French Cooking for the American Kitchen,” Houghton Mifflin, 1981 Total Time: 55 minutes Prep: 15 minutes Cook: 40 minutes Yield: 4 servings Ingredients 1 lb. firm mushrooms, cleaned 1 medium lemon 1 tbsp unsalted butter 2 tbsp. minced shallots 1/4 tsp dried thyme 1/2 small Bay Leaf 1 tsp Salt ½ tsp. freshly ground black pepper 1/2 tsp Pepper 2 cups Heavy Cream 1 1/2 cups Chicken Broth 1 tsp cornstarch, dissolved in 1 tbsp. of water 1 tbsp minced parsley Preparation
Orzo al Limone with Crispy Parmesan Chicken
From the website “Carol Bee Cooks” Prep: 30 minutes Cook: 40 minutes Total: 1 hour, 10 minutes Servings: 4 Ingredients 3/4 cup All Purpose Flour 3/4 tsp Kosher Salt, divided 1/2 tsp Black Pepper 2 Eggs 1 cup Panko 3/4 cup Parmesan Cheese, finely grated 1/2 tsp Garlic Powder 1 lb. Chicken Breast, 2 pieces of boneless skinless chicken 2 tbsp Olive Oil, more as needed Flaky Salt, to taste Orzo 1 tbsp Olive Oil 1 tbsp Butter 1 small Shallot, chopped 4 cloves Garlic, minced 1/2 tsp Black Pepper, additional to serve 1 cup Orzo, uncooked2 cups Chicken Broth, additional water or broth as needed 1 Lemon, zest and juice; additional to taste and to serve 1/4 cup Parmesan Cheese, finely grated; additional to serve 1/4 cup Heavy Cream Instructions Crispy Parmesan Chicken
Orzo
Fried Chicken Cutlets with Onions, Wild Mushrooms and Marsala
By Nick Curtola, chef of The Four Horsemen Restaurant Williamsburg, Brooklyn, New York Recipe from The Wall Street Journal/Slow Food Fast November 23-24, 2024 Total Time: 30 minutes Serves: 4 Ingredients 1-pound maitake or other seasonal mushrooms 6 cipollini onions, peeled and cut into 1-inch wedges 2-3 tablespoons olive oil, plus 2-5 cups for frying Kosher salt and freshly ground black pepper 4 boneless, skinless chicken thighs 3 egg whites 1½ cups all-purpose flour 2 cups panko breadcrumbs 3 cloves garlic, thinly sliced ½ cup unsalted butter ½ cup Marsala wine or vermouth ¾ cup chicken stock ½ lemon Directions
Hash Brown Crust Bacon and Cheddar Quiche
By Jenny Park from the website “Spoon, Fork, Bacon” Prep Time: 15 minutes Equipment: 9-inch spring form pan Cook Time: 1 hour, 15 minutes Freeze Time: 1 hour Total Time: 2 hours, 30 minutes Servings: 8 Ingredients Hash Brown Crust 20 ounces frozen hash browns thawed ½ cup white cheddar shredded ½ teaspoon salt ¼ teaspoon cracked black pepper filling Filling 2 tbs unsalted butter ½ onion thinly sliced 6 large eggs lightly beaten ½ cup heavy cream or whole milk 4 rashers bacon crispy cooked and crumbled (a rasher is a slice of bacon) 1 cup white cheddar cheese shredded 1 tbs chives thinly sliced, plus more for garnish salt and pepper to taste INSTRUCTIONS
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