Lindsey & Julia (Doesn't Have Quite the Same Ring)

But that's alright with me... I can still make a mean Supremes de Volaille aux Champignons. (Chicken Breasts with Mushrooms and Cream)

Here's Julia's guide to a very delicious dish.

Event: Lindsey & Julia, Together at Last
Menu:Supremes de Volaille aux Champignons, Steamed Asparagus Stalks, Buttered New Potatoes with Parsley


For the Chicken and Mushrooms:
5 tbsp butter
1 tbsp minced shallot
1/4 lb diced mushrooms
1/8 tsp salt
4 supremes (boneless skinless ckn breasts)
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper  (I don't really like white pepper. In fact, I think it smells like feet. So I excused it from this recipe and used black pepper.)
4 MORE tbsp butter
1 piece of parchment or wax paper cut to the size of a large skillet or oven-proof casserole pan, buttered on one side


For the sauce:
1/4 c chicken stock (I did not make my own- YET!)
1/4 cup vermouth, you can also use Madeira or port
1 c whipping cream
salt and pepper
lemon juice, as needed
2 tbs fresh parsley, minced


Preheat oven to 400 degrees.
Heat the butter in a large casserole (oven-safe) or skillet over moderate heat, until foaming. Stir in the minced shallots and saute a moment without browning. Stir in mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with mushrooms, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more.) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and mushrooms) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


For Asparagus:
1 lb asparagus tips
lemon juice
kosher salt


Steam asparagus until tender. Remove from heat and sprinkle with lemon juice and kosher salt.


For Buttered White New Potatoes with Parsley:
1 lb white new potatoes, quartered
1 tbsp salted butter, cut into pieces
1/2 tbsp parsley, minced


In a large saucepan, cover potatoes with water and bring to a boil. Cook until fork-tender, 15-20 minutes. Drain in colander and return to pan. Add butter and toss. Sprinkle with parsley.

Project Porkchop

Whew- what a busy weekend! I've got a lot of blogging to do... and, unfortunately, the little one has decided that one nap is sufficient. So I've got about two hours to attend to all my business, get everything organized, put away, and ready for this afternoon.

And.... GO!

Thursday night, my friend, Erin S., my sister, Shannon, and I gathered to watch Project Runway. While the season has been kinda disappointing so far (a result of the switch to Lifetime?) it's always fun to get together and ooh-and-eh (yes, eh) over the designers' creations.

We chowed down on some yummy pork chops- dressed up even fancier than Tim Gunn.

Event: Project Porkchop


Menu: 
Parmesan Porkchops
Spicy Sweet Potato and Russet Wedges
Steamed Green Beans


Garlic Parmesan Pork Chops (Should be called Pork Chops with a Garlic Parmesan Cream Sauce)
6 1/2 inch thick boneless pork loin chops
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 c milk
2 tbsp dijon mustard
1 c italian seasoned breadcrumbs
1/4 c butter or margarine, divided
1 1/2 tsp jarred minced garlic
3/4 c whipping cream
1/3 c white wine
1/2 c grated parmesan cheese


Preheat oven to 375.
Sprinkle pork chops with salt and pepper on both sides. In a small bowl, stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Place on broiler pan. (Or foil-covered roasting pan- note: with this method, you'll get one pretty side and one gnarly looking side. Which doesn't really matter, because you're gonna drizzle the the pork chops with sauce anyway!)
Bake at 375 for 25-30 minutes, until cooked through and golden brown.
Meanwhile, melt 1 tbsp butter in a small saucepan over medium high heat. Add garlic and saute 2-3 minutes. Stir in wine. Add cream and cheese and reduce heat to low. Simmer 3-4 minutes. Do not boil. Whisk in remaining 3 tbsp butter until melted and combined in sauce. Ladle generously over chops... or all over plate!


Spicy Sweet Potato and Russet Wedges
2 Sweet Potatoes
2 Russet Potatoes
3 tbsp extra virgin olive oil
3/4 tbsp chili powder
3/4 tbsp paprika
1/2 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp black pepper
1/8 tsp cayenne (or more, for kick!)
Preheat oven to 375 (if serving with pork chops, start potatoes 15 mins before pork)
Cut all potatoes into 1/4 inch thick wedges. Combine all remaining ingredients in a large bowl. Add potatoes and turn to coat. Pour potatoes onto a foil covered baking sheet. 
Bake for 45 minutes, turning every 15 minutes to cook evenly.

Miga Morning

On Sunday mornings we usually head to our favorite breakfast spot, Kerbey Lane. But this weekend, our good friends David and Mollie were staying with us. And, while H sleeps pretty well these days, it's kind of difficult to sleep past 7:30 at our house. His wake-up and eat routine can be pretty loud... To give them a few extra z's, we took him on a walk around the neighborhood. (And along the way, I picked some wild (and not-so-wild)flowers for the table.)

We've found that the best way to say, "Thanks for coming, and sorry about the noise..." is to make a big ole brunch.

And, because more is always merrier, we invited some mutual friends, Ashley, Travis, and Baby Lily, to join in the miga madness.

OH! I have to mention the pancakes!! I thought this would be the perfect time to try... Batter Blaster! This organic pancake batter is quite the conundrum. It comes in a can that would normally house whipped cream... or cheese whiz (sp? do I need more z's?)  Consensus: While the batter is quite tasty, the pancakes were pretty gnarly looking.

Event: Miga Morning


Menu: 
Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca
Tortillas
Garlicky Potatoes
Peppered Bacon
Batter Blaster Pancakes
Mixed Berries and Melon (Thanks, Ashley!)


Mark's Now-Not-So-Secret Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca (for 6)
1 package thick-sliced peppered bacon
3 Hatch Chiles, chopped (for a little less kick, you may also use Anaheims or bell peppers)
1 fresh jalapeno, chopped
2 white onions, chopped
3 roma tomatoes, chopped
12 large eggs, whisked until combined, in a large bowl
1 c mexican blend cheese (quatro quesos!) plus more for tacos
4 corn tortillas, cut into 1/2 inch strips
Kosher salt and fresh ground black pepper to taste
12 tortillas (flour, wheat, or corn)


Saute bacon until done, reserve and keep warm until serving. Drain off all but 2 tbsps bacon grease. Return pan to stove. Add chiles, jalapeno, and onions and cook over medium heat until soft. Add tomatoes and cook 2 minutes more. Add eggs and tortilla strips. Cook, stirring gently, until eggs are cooked to your liking. Remove from heat and gently fold in cheese. Add salt and pepper to taste, or allow guests to add their own. Serve with tortillas, extra cheese, and salsa fresca. (below)


Salsa Fresca (adapted from Tyler Florence's Dinner at My Place) (about 4 cups- will keep in fridge for 4 days)
1 28oz can whole san marzano tomatoes, drained
1 small onion, chopped
1 jalapeno
juice of 1 lime
1/4 c cilantro, chopped
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper


Place all ingredients in food processor, or in bowl if using immersion blender. Blend until smooth. Serve with tacos, fajitas, or your favorite chips. 


Garlicky Potatoes (for 6 or more)
6 russet baking potatoes
4 cloves garlic, crushed
1/2 stick butter
3 tbsp olive oil
kosher salt
fresh ground black pepper


Bake potatoes in oven or microwave. Chop into 1 1/2 inch square chunks. Melt butter and oil in large skillet or saucepan over medium heat. Add garlic and saute until golden. Add potatoes. Cook 20 minutes, stirring until potatoes are golden and falling apart. Add kosher salt and pepper to taste. 

Meatball Goodness

Rachel Ray's Gorgonzola Meatballs with Tomato Bay Cream  are so hearty, so delicious, so balanced in flavor. Quick to make, (duh, 30 Minute Meals) they are perfect for any night of the week. I served them with Spinach Mashed Potatoes... Just thaw and drain a package of frozen, chopped spinach (RR says this is one of the best deals at the grocery) and mix it into your regular mashed potato recipe. The potato-spinach mixture gets another flavor boost from the tomato sauce. One of those meals where a divided plate just wouldn't do...

Tip: Watery spinach will kill this dish. To really get all the moisture out of the spinach, place it in the center of a clean dishtowel. Twist the ends of the towel to make a little bundle and squeeze over the sink.

While we're on the subject of mashed potatoes, let's talk about butter. My absolute favorite brand is Kerrygold. Not only is it wrapped in gold foil, the stuff actually tastes like gold. Perfectly creamy,  perfectly salty, it elevates any dish to the top platform. Don't feel like spending 5 dollars on butter? Okay, but at least try it once. You'll never say "Parkay" again!