It seems like a jillion years ago........but a long time ago Bob and I had dinner on the top of Valley National Bank building in downtown Phoenix. I had duck and blackberry sauce.........a meal I will remember all of my life! I had never eaten duck and it quickly became one of my favorites. This recipe is with cherries but easily could substitute blackberries and would be wonderful. This is much easier than you may think.........and should always be for a special celebration!
Buy two nice duck breasts with the skin. It is the crispy skin of the duck that is so full of flavor.
On the skin side of the breast make several scores with a sharp knife, careful not to cut through to the flesh........just the skin.
With a couple Tblsp of butter melted in a skillet...........cook the breasts skin side down til nice and crispy........when really crispy........turn over and continue to cook about 5 to 10 min more depending on the size of the breast. Don't over cook..........want it to still be nice and moist. Remove from pan and pun on a dish and cover.
Then in the same pan........You should have some nice drippings in the pan.........add about 1/4 cup of chopped green onions.........just til soft........a min or so.............Then add about 1/2 cup chicken broth, about 12 or more halves of cherries (thawed in frozen) 2 Tblsp of PORT wine and 1 Tblsp honey..........cook just a bit........til sort of like a glaze........then stir in 1 Tblsp butter, a little salt and pepper.
Slice the breasts to serve and spoon this delightful sauce over the breasts! My mouth is watering!
Tuesday, February 14, 2012
Monday, February 13, 2012
HOMEMADE CHICKEN AND NOODLES.........AGAIN
If you watch the weather..........you know that we, here, in Oklahoma are in the middle of a snowy, rainy, icy day..........but I really won't complain as it is our first bad weather of the winter! Been very mild and nice here most all winter. BUT it is a chicken 'n noodles day. I have given you this recipe before but it is well worth giving again. I'll never understand why people don't make their own noodles.........takes all of about 15 minutes and sooooo much better. Once you do this.......you will make them over and over. Almost 50 years ago........an elderly lady in Greybull, Ila Hanson was well known for the best chicken 'n noodles in town. She was kind enough to invite me to her house to watch her make them..........and I have made them the same ever since.
The first thing I did this morning was throw a frozen chicken breast (one........remember just for Bob and I.......adjust if you want to make more) in a large pot filled with water........salt, pepper....then I chopped up about 1 cup of celery and 1 cup of onion and brought it all to a boil, turned to simmer and let simmer all day......well until time to eat.
Then I grabbed a bowl........beat up to eggs in the bowl with a fork.......added salt........then started dumping in flour........started with 1 cup........stir well........then forced in more flour until a sort of sticky dough.........it can be sticky as you will add more flour when rolling out.
Now take a hunk of the dough.........roll out really thin on a well floured counter...keep adding flour if its too sticky....sprinkle with more flour and fold over and over a couple times.........cut with a sharp knife......into noodles. Shake them out onto a dish towel covered cookie sheet..........repeat this process til all the dough has been used.............let the noodles dry in a warm place until ready to use.
Bring your chicken soup to a good boil.........dump in noodles along with any flour on the dish towel.........continue to lightly boil til the noodles are soft. That's it! Nothing like chicken and noodles on a cold day!! OR if you are sick....................sigh.
The first thing I did this morning was throw a frozen chicken breast (one........remember just for Bob and I.......adjust if you want to make more) in a large pot filled with water........salt, pepper....then I chopped up about 1 cup of celery and 1 cup of onion and brought it all to a boil, turned to simmer and let simmer all day......well until time to eat.
Then I grabbed a bowl........beat up to eggs in the bowl with a fork.......added salt........then started dumping in flour........started with 1 cup........stir well........then forced in more flour until a sort of sticky dough.........it can be sticky as you will add more flour when rolling out.
Now take a hunk of the dough.........roll out really thin on a well floured counter...keep adding flour if its too sticky....sprinkle with more flour and fold over and over a couple times.........cut with a sharp knife......into noodles. Shake them out onto a dish towel covered cookie sheet..........repeat this process til all the dough has been used.............let the noodles dry in a warm place until ready to use.
Bring your chicken soup to a good boil.........dump in noodles along with any flour on the dish towel.........continue to lightly boil til the noodles are soft. That's it! Nothing like chicken and noodles on a cold day!! OR if you are sick....................sigh.
Sunday, February 12, 2012
VALENTINES DAY AND RED VELVET CAKE! OOOPS COOKIES!
Here it is Valentines day......almost.......that always brings to mind Red Velvet Cake. I wish I had a dime for every red velvet cake I have made!! My recipe card is so fragile.....dated 1967.....45 years old!!! This was Jodes favorite and I even made his wedding cake.......4 huge tiers...8 layers.....red velvet! When I lived in Cabo I made red velvet cakes to order for lots of young couples having a special dinner. I personally love it too.........my favorite cake. Well, I found this recipe for red velvet cookies...........now, being a purist.......I never dreamed I would like them as well but decided to try them.........was I ever wrong! You must try these.......so easy and would be so fun for the kids.......instead of a piece of cake on a plate........just hold one in your hand.......it works.
Cream tog 1/4 cup (half a cube) of softened butter and 1 cup sugar.
Add 2 eggs, one at a time.
Now add 2 Tblsp buttermilk, 2 tsp vinegar, 1 tsp vanilla and 1 bottle of red food coloring
Mix well and then add:
1 1/3 cup flour
2 Tblsp cocoa
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Mix well and drop in big Tblsp (actually an ice cream scoop size) onto a cookie sheet........I sprayed with Pam or you could use parchment paper.......about 2" apart........should make about 8 to 12 on a sheet. Bake 350 about 10-12 min.
Remove to rack to cool.
FROSTING:
I am still the purist and insist on the original Red Velvet Frosting........if you ever make it........you will understand.
In a pan on stove put 3/4 cup milk and 3 1/2 Tblsp flour........cook and stir til thickened.......once thick.......set aside to cool.
Cream 1/2 cup soft butter with 1/2 sugar. Then add 1 Tblsp of the cooled milk and flour mixture at a time.......mixing well after each addition.
Frost the back side of a cookie and then top with another (like a sandwich) Wrap each one in saran wrap and put in the frig.........ready to go........so easy.........so good!
Cream tog 1/4 cup (half a cube) of softened butter and 1 cup sugar.
Add 2 eggs, one at a time.
Now add 2 Tblsp buttermilk, 2 tsp vinegar, 1 tsp vanilla and 1 bottle of red food coloring
Mix well and then add:
1 1/3 cup flour
2 Tblsp cocoa
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Mix well and drop in big Tblsp (actually an ice cream scoop size) onto a cookie sheet........I sprayed with Pam or you could use parchment paper.......about 2" apart........should make about 8 to 12 on a sheet. Bake 350 about 10-12 min.
Remove to rack to cool.
FROSTING:
I am still the purist and insist on the original Red Velvet Frosting........if you ever make it........you will understand.
In a pan on stove put 3/4 cup milk and 3 1/2 Tblsp flour........cook and stir til thickened.......once thick.......set aside to cool.
Cream 1/2 cup soft butter with 1/2 sugar. Then add 1 Tblsp of the cooled milk and flour mixture at a time.......mixing well after each addition.
Frost the back side of a cookie and then top with another (like a sandwich) Wrap each one in saran wrap and put in the frig.........ready to go........so easy.........so good!
Saturday, February 11, 2012
OYSTER STEW
It is a beautiful clear blue sky today but bitter cold. So, oyster stew sounded really good. When I was a child my Mother made oyster stew for my Father.........a favorite of his........I loved the broth but refused to eat the oysters.........I've grown up...........I love the stew AND the oysters.
I chop a couple strips of bacon into small pieces and brown in the bottom of a medium size pot. Once they have started to brown and released some of that wonderful bacon grease.......I add chopped celery and chopped onion. About a cup of each depending on how much you are making. Saute til soft........then I dump in a can of oysters plus the juice........if they are whole you may want to cut in two but I like mine whole.
Now add a couple cups of milk..........simmer...........do not bring to a boil or you will curdle your milk. In a separate pan cook til soft........a cubed potato. Drain and add to your stew. I salt and pepper to taste and always add a dash of cayenne. Just simmer til ready to serve........Its great with just saltine crackers OR.........there is a reason they are called oyster crackers........perfect!
I chop a couple strips of bacon into small pieces and brown in the bottom of a medium size pot. Once they have started to brown and released some of that wonderful bacon grease.......I add chopped celery and chopped onion. About a cup of each depending on how much you are making. Saute til soft........then I dump in a can of oysters plus the juice........if they are whole you may want to cut in two but I like mine whole.
Now add a couple cups of milk..........simmer...........do not bring to a boil or you will curdle your milk. In a separate pan cook til soft........a cubed potato. Drain and add to your stew. I salt and pepper to taste and always add a dash of cayenne. Just simmer til ready to serve........Its great with just saltine crackers OR.........there is a reason they are called oyster crackers........perfect!
Tuesday, February 7, 2012
OMG..........CHICKEN LIVER PATE'
To most people chicken livers are only good for a couple of things..........one of them is bait for catfish. I love to fish for catfish and livers have always been my favorite bait.......works every time. I also love breaded chicken livers fried in butter served with sauteed mushrooms. They are very rich and only really care for them about once a year. BUT something I do really like is chicken liver pate'. Read the recipe in the new bon appetit and made my mouth water.........So will share with you a condensed version. I'll give you the whole recipe but I cut it in half.
1 lb chicken livers
4 cups milk
2 cups (4 sticks real butter softened)
3 Tblsp finely chopped green onion
3 sprigs of thyme
2 Tblsp Calvados (apple brandy)
2 tsp kosher salt
1/2 tsp black pepper
Put your chicken livers in a large bowl and cover with 2 cups of milk.......leave for 2 hours in the frig.........drain all the milk off.........then cover the livers in the same bowl with 2 more cups of milk and put in frig again for 2 more hours.......this sort of mellows the livers. Drain again.
Melt 2 Tblsp of butter in a large skillet........med/low.......add your chopped green onions and thyme. Cook stirring about 10 min.........now add the livers and increase heat to med........cook, turn once.......about 4 min.......you want the livers to still be a bit pink in the center. Remove the pan from the heat and add your brandy........return to heat, reduce the brandy by half.....just takes a second. I have been trying to think of what you could use instead of the Calvados......not everyone has that on hand..........I think you could use a fruity red wine........possibly........I'll have to try it. Remove your thyme sprigs and put all the rest in a food processor or blender.....with salt and pepper......blend til smooth.............NOW........add the rest of your 4 sticks of butter one Tblps at a time........slowly.........Can't you just taste how rich and buttery this is.........? Now, you can take a mesh strainer and mash your pate' through the strainer with a rubber spatula.......til it comes our nice and smooth.......( I personally don't mind lumps) spoon your pate' into two 6 oz little glass bowls......or really you can put it in anything you like......it just looks pretty in glass bowls. Serve with little toast triangles! You will be amazed how good this is........Enjoy!
1 lb chicken livers
4 cups milk
2 cups (4 sticks real butter softened)
3 Tblsp finely chopped green onion
3 sprigs of thyme
2 Tblsp Calvados (apple brandy)
2 tsp kosher salt
1/2 tsp black pepper
Put your chicken livers in a large bowl and cover with 2 cups of milk.......leave for 2 hours in the frig.........drain all the milk off.........then cover the livers in the same bowl with 2 more cups of milk and put in frig again for 2 more hours.......this sort of mellows the livers. Drain again.
Melt 2 Tblsp of butter in a large skillet........med/low.......add your chopped green onions and thyme. Cook stirring about 10 min.........now add the livers and increase heat to med........cook, turn once.......about 4 min.......you want the livers to still be a bit pink in the center. Remove the pan from the heat and add your brandy........return to heat, reduce the brandy by half.....just takes a second. I have been trying to think of what you could use instead of the Calvados......not everyone has that on hand..........I think you could use a fruity red wine........possibly........I'll have to try it. Remove your thyme sprigs and put all the rest in a food processor or blender.....with salt and pepper......blend til smooth.............NOW........add the rest of your 4 sticks of butter one Tblps at a time........slowly.........Can't you just taste how rich and buttery this is.........? Now, you can take a mesh strainer and mash your pate' through the strainer with a rubber spatula.......til it comes our nice and smooth.......( I personally don't mind lumps) spoon your pate' into two 6 oz little glass bowls......or really you can put it in anything you like......it just looks pretty in glass bowls. Serve with little toast triangles! You will be amazed how good this is........Enjoy!
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