Recipe: Panna Cotta

This is a fantastic recipe for a classic Italian dessert that I recently learned in my Pastry Techniques class here at the CIA. It’s real fun to make and it’s delicious to boot! Now, like my chef said, this deviates from the “normal” Panna Cotta recipe in a few places, but in all honesty, I like this version a whole lot better. So enjoy!

Panna Cotta

Ingredients:

• 3 Ounces of Cold Water (it has to be cold water)
• 0.6 Ounces of Powdered Gelatin
• 1 Quart of Heavy Cream (that’s 32 Ounces, by the way)
• 1 Teaspoon of Vanilla Extract
• 12 Ounces of Sugar
• 15 Ounces of Orange Juice
• 15 Ounces of Buttermilk

Hardware:

• Wooden Spoon
• Scale for weighing out all the ingredients (electronic scale would be best)
• A Sauce Pot large enough to hold all the liquids
• A Small Bowl to bloom the gelatin
• Measuring Spoons
• Instant Read Thermometer
• 18 – 19 Small containers

1. Bloom the gelatin in the cold water (let it sit in the cold water) for 10 – 12 minutes.
2. Combine the sugar, cream and vanilla extract in your sauce pot and make it hot, BUT DO NOT BRING TO A BOIL. use your thermometer and bring it to 185 – 195 degrees Fahrenheit.
3. When the gelatin is ready, add it to the hot liquid mixture and stir, off the heat, until the gelatin is fully dissolved. Keep stirring until the whole mixture has cooled down a bit (lukewarm will do the trick).
4. Once the mixture is lukewarm, add the OJ and the buttermilk. Stir to combine.
5. Distribute the mix into the small containers (about 1 – 2 ounces in size) and refrigerate overnight.

That’s it! You’re done! To serve, just release them from their molds and top with your favorite jam or preserves. An easy way to get them loose is to dip the bottom of the molds in hot water for 3 seconds and then turn them out onto a small plate. These desserts are great for dinner parties, Thanksgiving, etc. Enjoy!

Recipe: Sauteed Chicken Breast

The Chicken is in the upper left-hand corner, btw.

Another day, another recipe courtesy of my old Culinary Skills notebook! This is another favorite recipe of mine from that class, mainly because I am a huge fan of sauteed items, such as Chicken Breast. Granted, a lot of people say it’s kind of bland, but hey, I like to think of it as a blank canvas for flavor. Especially when it’s a sauce derived from the chicken itself and, of course, augmented with some great complimenting flavors.

Sauteed Chicken Breast with Pan Sauce

Ingredients:

• 2 to 3 Chicken Breasts, Pounded flat
• 2 Oz. of Mushrooms, Sliced
• 1 Tablespoon of Shallots, Minced
• 1 Oz. Olive Oil (or any neutral-flavored oil)
• 2 Oz. and 1 Tablespoon of White Wine
• 2 Oz. of Heavy Cream
• 1 Tablespoon of Fresh Parsley, Chopped
• 1/2 Cup of Demi Glace (classic Mother Sauce. Made by reducing Chicken, Beef or Veal Stock down until it is thick)
• 1/2 Tablespoon of Butter
• Salt and Pepper to taste

Hardware:

• Large Saute Pan (large enough to fit all 3 chicken breasts in at the same time)
• Spring-loaded Tongs
• Whisk
• Chef’s Knife
• Cooling Rack for chicken
• Wooden Hammer

1. Pound the chicken breasts flat with hammer.
2. Dry surface of chicken and season, liberally, with salt and pepper.
3. Put the saute pan onto HIGH heat. The pan has to be VERY hot in order to do this.
4. Add the oil to the pan and, when it shimmers, add the chicken.
5. Sautes the chicken until the edges and the bottom are golden.
6. Flip over and saute until that side is also golden.
7. Transfer the chicken to the cooling rack, which is set over wither a bowl or sheet pan to catch the drippings.
8. Drain any excess fat from the pan, lower the heat to medium and deglaze with the 2 Oz. of wine.
9. Cook until the wine is reduced.
10. Add the drippings from the chicken and the 2 Oz. of cream, as well as the parsley.
11. Bring this mixture to a boil, whisking constantly.
12. Add the Demi Glace and the remaining 1 Tablespoon of wine.
13. Season with salt and pepper. Adjust thickness of sauce by adding chicken stock to thin it out, if desired.
14. Re-heat the chicken breasts in the sauce for about a minute before serving.

The best part of this dish? If done right, you should still be able to get a crisp texture from the chicken, even after its been simmering in the sauce for a bit. This dish really showcases a whole myriad of flavors. It really is as much fun to eat as it is to cook. So, enjoy!

Recipe: Broccoli Cream Soup

Taken from Google Image Search.

Hello once again! I bring more tidings from my Culinary Skills Notebook! Sorry this one’s a little later in the day. My new class doesn’t let out until about 8:30 at night. But that’s not going to stop me from continuing Recipe Week! Today’s recipe is a personal favorite soup from that class; Broccoli Cream Soup. Don’t say you hate broccoli until you give this soup a try! Yes, it is that good.

Broccoli Cream Soup

Ingredients:

• 2 Oz. Olive Oil
• 2 Oz. Leeks, Chopped Fine
• 2 Oz. Celery, Chopped Fine
• 4 Oz. Onions, Chopped Fine
• 4 Oz. Flour, Sifted
• 2 Pounds of Broccoli, Peeled and Chopped (include the stems)
• 2 Tablespoons Garlic, Minced
• 2 Quarts of either Chicken or Vegetable Stock
• 4 Oz. Cream
• 1/2 Teaspoon Cayenne Pepper
• 1 Tablespoon Parsley
• Salt and Pepper to taste

Hardware

• Chef’s Knife
• Wooden Spoon
• Hand Sifter
• Large Soup/Stock Pot
• Heavy Duty Bar Blender
• Vegetable Peeler
• Larger Strainer
• Smaller Pot

1. Place your pot on medium heat and add the Oil.
2. When the Oil shimmers, add the Leeks, Onions and Celery. Sweat until they are soft.
3. Add a pinch of salt and also the Garlic. Cook until the Garlic softens.
4. Add all the Broccoli. Florets should be relatively small and have no brown spots. Stems should be peeled, all woody areas removed and cut into small rounds.
5. Cook briefly to warm Broccoli.
6. Sprinkle sifted flour on top of everything and stir to make sure the flour is thoroughly coated with the oil.
7. When the flour is coated, add the chicken or vegetable stock. Increase the heat and bring to a boil.
8. When it reaches a boil, turn back the heat and simmer for 15 minutes, stirring occasionally. You will notice the liquid begin to thicken as the cooking goes on.
9. When it’s done simmering, kill the heat and CAREFULLY (I can’t stress this enough) pour the whole thing into your blender.
10. Add the parsley and cayenne pepper. Buzz until the consistency uniform and liquid.
11. In a separate pot, bring the cream to just a boil then kill the heat.
12. Strain the broccoli mixture into the hot cream, making sure to get out ALL the solids and fibers left behind by the broccoli.
13. Stir to bring the soup together. Serve while warm and garnish with a small broccoli floret.

Now I’m sure most of you are asking “Cayenne Pepper?! Really?!” Yes. Believe me, it just works! There’s something about Broccoli that works so well with a subtle hint of heat and spice. The flavors compliment each other very well. This is one delicious soup that can be served either as an appetizer or as a meal in itself. Hope you enjoy!