Chicken Stew in Mustard Tarragon Cream Sauce

This French-country style stew is like heaven. Once you have tried it with mashed potatoes, you may never want to eat anything else ever again. Seriously.

You will need:

1.5 lbs cubed chicken (boneless & skinless thighs-cut in quarters or eighths or breasts work equally well; whatever you prefer)
2 cups chicken stock
1 medium onion, diced
1 leek, trimmed and sliced
2-3 cloves of garlic, chopped
2 small containers fresh mushrooms, cleaned and sliced (plain white or porto mushrooms work well)
Dijon Mustard (about 2 tbsps)
Juice of 1 lemon
1 tbsp dried tarragon
15% cooking cream (250 ml)
Salt and black pepper to taste
2-3 tbsps vegetable oil (adjust depending on whether you use white or dark meat, there will be more fat if you use chicken thighs)

In the bottom of a large pot or dutch oven heat 2 tbsps of vegetable oil over medium high heat
Add onions and leeks and sauté until they begin to clarify and soften (2-3 mins)
Add chopped garlic and stir for another minute until softened
Once softened, remove mixture from pot and put aside in a small dish

Next, add chicken pieces to bottom of pot, turning every few minutes until they are brown on all sides (about 8 mins total)
Reserve chicken (again, remove from pot and put aside)

Heat another 1.5 tbsps of vegetable oil in bottom of pot
Add washed sliced mushrooms, and sauté until most of the water evaporates and mushrooms begin to brown
Add leek and onion mixture back into the pan, stirring together with mushrooms;
Next add the lemon juice, tarragon, salt, pepper and chicken stock, deglazing the pan (scrape up any browned bits of chicken or leek which have stuck to the bottom)
Allow the mixture to come to a boil, then add back in chicken, and half the cream, stirring
Reduce heat, and allow mixture to simmer on medium low heat for 30 mins, stirring occasionally and adjusting salt and pepper to taste.

When sauce has thickened to thin gravy consistency and the chicken is tender and cooked through, it is ready to serve.

Best (as noted above) served with mashed potatoes, but also good with simple crusty bread and a green salad.

Bon appétit!

Chicken Cesar Pockets

Make a bunch, freeze them, and microwave when you're feeling lazy. These make a great meal.

Ingredients
2 packages Grands!(c) Pillsbury croissant dough (enough for 8 croissants.)
1/2 cup spinach chiffonade
1/2 cup Italian tomato, cored and seeded, sliced into rings
1/4 cup baby sweet peppers, sliced into rings
1/2 of a small red onion, sliced in half-rings
1/2 cup grated mozarella
2 chicken breasts, boneless and skinless
2 strips cooked bacon
1 tsp olive oil
4 Tbsp ranch or cream dressing
Salt, pepper, rosemary and marjoram to taste

Directions
1) Preheat oven to 350F.
2) Brush 1/2 tsp olive oil on chicken breasts, season with salt, pepper, rosemary and marjoram, bake for 30 minutes.
3) Turn chicken over, brush remaining oil, season, and return to oven for 20 minutes.
4) Allow chicken to cool 5 minutes before slicing into strips approximately 1/2" wide.
5) Using one full square (two crescent triangles) per serving, place into the centre of the square
a) 1/8 cup spinach,
b) 1/8 of the red onion,
c) a handful of peppers,
d) 1/8 cup tomato,
e) 1/2 of a chicken breast, in slices,
f) 1/8 cup of grated cheese,
g) 1 Tbsp salad dressing
h) 1/2 strip bacon, cut into 1/2" square pieces
6) Pull the left side over the top, seal top and bottom, and pull the right side over. This will create a pocket of dough.
7) Place seam-sides down (flipping the above pocket upside-down) on a baking sheet. Bake in 350F oven for 20-25 minutes, checking at 20 for a hardened golden brown shell that sounds hollow when knocked lightly.
8) Allow to cool for 5 minutes.

Makes 4 large pockets.

Salmon, Shrimp and Sauce au Vin

Ingredients
6 shallots, chopped fine
3 large mushrooms, sliced thin
1 Tbsp olive oil
1 Tbsp sage

2 salmon steaks, skinned
2 Tbsp sea salt
2 Tbsp dukkah, or pound equal parts sesame, coriander, cumin, marjoram and caraway in a mortar.
4 Tbsp dill
4 Tbsp flavoured vinegar
2 Pc foil
1 Cup water

3/4 Cups dry white wine
1/4 Cup 15% cooking cream
1/2 Tbsp corn starch, sifted
1 Tbsp dill
1/2 Cup small shrimps

Recipe
1.a Preheat oven to 350F.
1.b Sauté shallots, mushroom and sage in olive oil at medium heat until onions are soft and mushrooms are brown, or 10 minutes.
1.c Season salmon with salt, dukkah, and 4Tbsp dill, coating evenly. Place each piece on a separate piece of foil, shiny side up.
2. Place sauté on salmon, add vinegar, and seal foil into a pocket holding salmon, sauté and vinegar.
3. Bake pockets in an oven-safe pot or dutch oven for 20 minutes.
4. Bring 1/2 cup dry white wine to a simmer. Reduce to 1/8 cup, simmering approximately 10 minutes.
5. Add cream and 1/4 cup white wine, maintaining a simmer. Whisk corn starch and dill until sauce begins to thicken.
6. Raise oven to 500F, add water to pot with foil pockets, and continue to braise covered for 10 minutes.
7. While sauce thickens, after approximately 5 minutes, add shrimp, and continue to stir an additional 5 minutes.
8. Remove pockets from pot, plating salmon and sauté. Top with shrimp sauce.

Serves 2 full meals or 4 with an appetizer.

Yannick's fall-off-the-bone slow-cooked chicken thighs

4 chicken thighs
1/2 cup flour
1/4 cup Italian bread crumbs
1 Tbsp Dukkah spice

1 can diced tomatoes
1 large red pepper, julienned
4 large stuffing mushrooms
(chop stems; leave mushrooms whole)
2 cups bean sprouts
1 bottle orange mojo marinade
1/2 cup fresh parseley, chopped
2 cups chicken broth

1 large onion, diced
2 cloves garlic
Rosemary, oregano to taste

1. Mix flour, bread crumbs, and dukkah; coat the thighs evenly.
2. Add thighs, mojo, tomato, pepper, sprouts, parseley, broth and spices to slow cooker. Simmer on high for 3 hours. Preheat oven to 450 degrees.
3. Transfer with slotted spoon to roasting pan. Add onion, garlic and spices. Bake covered for 40 minutes.
4. Serves 4 with rice or potatoes.

Vietnamese Hot and Sour Soup

Ingredients
6 scallions, cut into 2-inch strips
1 Tbsp olive oil
2 medium carrots, shaved thin
2 cups bean sprouts
2 chili peppers, sliced thin with seeds
10oz canned, strained straw mushrooms
19oz canned pineapple pieces
7 cups vegetable broth
1/2 block herb and garlic tofu, cubed small
1/4 cup asian fish sauce
2 Tbsp lime juice
1 Tbsp cilantro
2 Tbsp basil

Directions
1. In a large soup pot, sautee scallions in oil at low heat until soft.
2. Add carrot shavings, turn heat to medium-high.
3. As carrots soften, add bean sprouts and chilis. Mix well.
4. Stir in broth, mushrooms, pineapple pieces (with juice) and tofu cubes. Bring pot to a boil.
5. Reduce heat to a simmer and add fish sauce, lime juice, cilantro and basil.
6. Allow to simmer covered for 15 minutes.

Aioli/Garlic Mayonnaise

You know that garlic mayonnaise that we all love from Bustan?

Welllllll make it yourself!!

• 3 cloves garlic
• 1 cup mayonnaise
• 1/2 tbsp fresh-squeezed lemon juice
• 1/4 tsp salt

Preparation:

Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.

Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. Serve cold.

trout with mango, jalapeno, and cilantro salsa

I found this one on-line when someone gave me three fresh trout (quite the gift) and I had no idea what to do with them. I'm not very good at being consistent with quantities in recipes, so I've just listed the ingredients for the salsa - add as much or as little of each as you like.

fresh or frozen trout (gutted, but with bones in)
salsa: diced fresh mango
fresh chopped cilantro
chopped red bell pepper
diced jalapenos
red onion
garlic
rock salt, pepper
honey
olive oil

Stuff the salsa inside the fish and throw it into the oven (covered with foil, around 400 F) for around 20 min, or until the fish is light pink and the skin flakes off.

Turkey pot pie

2 turkey thighs
1 bottle red wine
2 tbsp rosemary
1/2 package onion soup mix
...
3 long celery stalks, chopped
1/2 red onion, chopped
2 cups mushroom, sliced
2 tbsp vegetable oil
1/2 cup whole wheat flour
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 cup milk
1 cup mixed frozen vegetables
1 tbsp thyme
Pepper to taste
...
4 large potatoes, quartered
1 tbsp garlic paste
1 package leek soup mix
1/3 cup milk
1 tbsp margarine or butter
...
4 Tenderflake (9") pie crusts, defrosted and uncooked
1/2 cup shredded blue cheese

1. Marinate turkey in red wine, rubbing rosemary and onion soup mix on both sides, overnight.
2. Sautee celery, onion and mushroom until soft but not caramelized in vegetable oil in a large pot.
3. Slice turkey into bite-sized chunks, removing as much meat from the bone as possible.
4. Bring a large pot of water to boil.
5. Add turkey and flour to pot, stirring constantly.
6. After 5 minutes, add both cans of soup creams and 1/2 cup milk to turkey; bring to a boil.
7. Reduce heat, add frozen mixed vegetables and spices, and simmer covered for 45 minutes.
8. Meanwhile, add quartered potatoes and simmer uncovered for 45 minutes.
9.a) Preheat oven to 400F.
b) Drain and mash potatoes incorporating leek soup mix, garlic paste, 1/3 cup milk and butter.
10. Layer turkey mix into pastry shells, cover with a layer of mashed potatoes and garnish with blue cheese.
11. Place pies on middle rack of oven for 15 minutes at 400F. Broil an additional 2 minutes until cheese and potatoes just brown.

Serves 10. Don't worry about leftovers--it's just as good after it's been in the fridge!

Pasta e Fagioli Soup

Ingredients
1 tbsp olive oil
1 lb prociutto sliced into thin strips
2 medium onions, coarsely diced
1 cup carrots

8 cups vegetable broth

3 russet potatoes, 1 sliced and 2 diced
1 cup butternut squash, coarsely diced
1 cup red pepper, diced
1 cup kidney beans, precooked

6 Roma tomatoes, peeled, diced and seeded
1/2 cup small shell pasta

1/4 cup chives, coarsely chopped
Sea salt, pepper, celery seed to taste
Parmesan or romano cheese to taste, grated

Directions
1. Preheat large soup pot at medium heat with olive oil, uncovered.
2. Add prosciutto, allow to sizzle.
3. Add onions, carrots. Sautee until soft and translucent, do not allow to caramelize.
4. Add broth, salt, pepper and celery seed. Bring to a simmer.
5. Add potatoes, squash, pepper, and beans.
6. When soup begins to simmer again, add tomatoes and pasta. Cover pot.
7. Allow to simmer 45 minutes.
8. After 45 minutes, garnish with chives, stir, and allow to sit covered on low heat for 10 more minutes.
9. Serve topped with cheese.

Makes enough for 8 adults.

Yannick's Rice Krispies Bars

A delightful snack perfect for soccer moms and bored graduate students alike.

Ingredients
6 cups Kellogg's Rice Krispies
2 cups Chocolate chips
1/3 cup Butter or margarine
1/3 cup Dried cranberries
6 cups Marshmallows
1 tbsp Blackcurrant syrup
Icing to taste

Directions
1. Preheat oven to 300 degrees.
2. Thoroughly mix cereal and chocolate chips in large mixing bowl.
3. Melt butter at low heat; raise heat when melted to medium-high while adding cranberries and marshmallows.
4. When marshmallows have melted, stir in blackcurrant syrup. Mixture should not have lumps.
5. Pour heated marshmallow mix into cereal mix to evenly coat. Chips should just begin to melt.
6. Press mixture into rectangular pyrex dish in an even layer. Coat with icing, place in preheated oven for 5-10 minutes until icing begins to melt.
7. Allow to cool in refrigerator at least 15 minutes before cutting into bars.

Makes 16 large squares or 32 snack-sized bars.