Saturday, September 24, 2016
(Chicken in cream sauce with Farfalle)
Makes 4 servings
1 boneless, skinless chicken breast cut into bite sized pieces
2 tablespoons extra-virgin olive oil
1-pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to taste
Kosher salt, to taste
freshly ground nutmeg, to taste
½ cup frozen peas (optional)
1/2 pound Fettuccine noodle
prepare the chicken breast:
Sauté the chicken breast pieces in the olive oil until it begins to caramelize.
Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.
prepare the Farfalle:
In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.
prepare the sauce:
While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.
Add the butter and stir gently to melt.
Sprinkle in cheese and stir to incorporate.
Add the chicken pieces and peas.
Season with freshly cracked black pepper, salt, and nutmeg to taste.
bring it all together:
Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.
Top with more grated, serve immediately.
Thursday, September 22, 2016
Sweet Tomato Jam
makes 3 cups
Prepartation time: 30 minutes
Cook time: 45 minutes
Process time: 10 minutes,
adjusting for altitude
Total time: 1 hour 25 minutes
1 ½ cups light brown sugar
1 tablespoons honey
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon red pepper flakes
prepare the tomatoes:
Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.
Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath. One by one, peel the tomatoes and place the peeled tomatoes in a bowl.
mill the tomatoes:
Processing through a food mill will remove all the seeds.
cook the jam:
Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.
jar the jam: