Wednesday, September 8, 2010
Kitchen Chat Relaunch!
In the meantime - enjoy a few of the past Kitchen Chat recipes:
Smoked Fish Salad
Start with your favorite white flesh fish. Squeeze lemon juice over fish, sprinkle with black pepper and brown sugar. Smoke fish on hickory wood on Low heat approx 200 – 250 degrees until done. Cool fish then crumble by hand
Mix mayonnaise, sweet pickle relish into crumbled fish to desired consistency
Mix with a big fork for best results.
Salt to taste
Serve on Sociable Crackers
Suzanne Woods Fisher: Whoopie Pies
4 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
1 cup shortening
1 cup cocoa
2 teaspoons vanilla
1 cup thick sour milk
1 cup hot water
Cream together sugar, salt, shortening, vanilla and eggs. Sift together flour, soda and cocoa. Add this to the first mixture alternately with water and sour milk. Add slightly more flour if milk is not thick. Drop by teaspoons. Bake in hot oven at 350 until done.
Once cool fill with whip cream or your favorite frosting or filling.
Pour some garlic salt and Lowry's seasoning on one side of the steak while you're heating up your frying pan, which should have been lightly coated with some olive oil, at very high heat. Once it's very hot, put the steak on, seasoned side down. Give it a minute or two, then pour the same seasonings on the exposed side before turning it over. Give it another minute or two--this sears both sides, which will trap the juices in. Then cook on low heat, turning the meat over every few minutes, until you have it where you want it.
Carl Raymond: CHICKEN BREASTS AND WILD MUSHROOMS IN MADEIRA SAUCE
3 tbsp butter, divided
4 chicken breast halves
1 tsp salt
¼ tsp freshly ground black pepper
1/2 lb wild mushrooms such as shiitakes, chanterelles or cremini, sliced
Juice from ½ lemon
2 tbsp chopped shallots
¾ c Madeira wine
¾ c heavy cream
¾ c shredded Gruyere cheese
1 tsp chopped fresh thyme (optional)
Preheat oven to 400 degrees. Heat 2 tbsp butter in a large skillet. When butter has melted and stopped foaming, add the chicken and sauté 5-6 minutes on each side until golden brown. Transfer to a 7” x 11” baking dish. Add a bit of wine to the skillet and scrape up any carmelized juices on the bottom of the pan. Add the liquid to the baking dish. Brush the mushrooms to remove any dirt, slice (remove stems if using shiitakes), and toss with lemon juice. Add the butter to the skillet, stir in the shallots and sauté on medium heat for 2-3 minutes until softened. Add the mushrooms, increase to medium-high heat and sauté about 5 minutes until they begin to brown. Pour in the remaining wine and add the cream. Continue to cook 3-4 minutes, stirring often until the sauce reduces and thickens slightly. Mix in ½ c of the cheese and stir until melted. Pour the sauce over the chicken in the baking dish and sprinkle the remaining cheese on the top. Sprinkle lightly with chopped fresh thyme if desired.
Bake for 20-25 minutes until chicken has cooked through and sauce is bubbly.