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♦ WEDNESDAY, SEPTEMBER 12, 2007
2B
r wT V - *■■
i Journal/Charlotte Perkins
Chicken Paprika combines browned chicken and a sour-cream based sauce with
mushrooms and paprika.
Chicken - a blank
canvas for creative cooks
Do you remember
when chicken was
only served on
holidays or for Sunday din
ner? Most readers are prob-
ably too
young!
Until the
196 0 s
chick
en was
raised on
family
farms. It
was costly
because
it . was
in short
supply so
Yvonne
Sutherland
yvonnesdwindstream.net
chicken was a special occa
sion food. I remember how
I looked forward to having
chicken for Sunday din
ner at my grandmother’s
house.
Modem factory farming
of chickens has made chick
en plentiful and affordable.
It is now a mainstay for
weekday suppers. However,
supermarket chickens tend
to be a bit more bland than
the farmyard chickens of
yore.
Because chicken is so
mild-flavored, you can think
of it as a “blank canvass”
ready to turned into a work
of art with the flavors of
your choice. Chicken can be
Mexican with chili and lime
or even a chocolate mole. It
can be Moroccan with exotic
spices and preserved lem
ons. The choices are end
less. Below are four great
recipes. One is Hungarian
and flavored with paprika.
One is French cooked in red
wine with bacon. Another
is Chinese and the last is
Italian. Each dish has an
entirely different flavor.
CHcken Paprika
This long-time favorite
is from Amy Vanderbilt’s
Complete Cookbook. I
learned to cook with that
book, but it was only recent
ly that I realized the illus
trations were done by Andy
Warhol!
21/2 to 3 1/2 pound chick
en, cut into serving pieces
(or equivalent of serving
pieces)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
4 tablespooh butter
2 medium onions,
chopped
Paprika
1/4 cup water
2 3 oz. cans mushrooms
1 tablespoon flour
1 cup commercial sour
cream
Combine the flour, chicken
and salt in a paper or plastic
bag. Shake the chicken in
the bag until pieces are well
coated with flour mixture.
Melt the butter in a heavy
skillet. Over medium heat,
brown the chicken on all
sides. Add the onions, water
and one teaspoon of papri
ka. Add the mushrooms and
their liquid.
Cover and cook over low
heat about 30 minutes or
until the chicken is tender
and done. Remove chicken
to a warmed serving plat
ter.
Stir the flour into a small
amount of liquid until
smooth. Stir into the pan.
Stir in the sour cream.
Continue stirring over low
heat until hot and bubbly.
Pom' over the sauce over
the chicken. Sprinkle light
ly with additional paprika.
Serve with buttered noo
dles, rice or small boiled
potatoes.
Coq au Vln
21/2 to 3 1/2 pound chick
en, cut into serving pieces
Flour
1 stick of butter
2 cloves of garlic, peeled
and smashed
1 bay leaf
1/8 teaspoon dried thyme
(or 3/8 teaspoons fresh)
1/4 teaspoon dried parsley
(or 3/4 teaspoons fresh)
6 small onions
1 6-oz can whole mush
rooms
6 slices bacon, partially
cooked
1 cup red wine
Dredge the chicken in
flour. Melt the butter in a
large, heavy skillet until
the foam subsides. Add the
chicken and brown on all
sides. Remove the chicken
temporarily to plate. Pour
off all but 2 tablespoons of
the fat. Add the garlic and
herbs to the butter and saute
about 2 minutes. Return the
chicken and any juices to
the pan. Add the remain
ing ingredients. Cover and
simmer 25 minutes or until
the chicken is done. Remove
the chicken to a deep serv
ing dishing. Remove the
garlic and discard. (If the
sauce is too thin, thicken it
with one tablespoon of corn
starch stirred into 1/4 cup
of water.) Heat the sauce
to a boil stirring constantly.
Pour over the chicken.
Add a salad and french
bread and you have a meal.
Chinese Poached
Chicken
This chicken comes out
delicious, juicy and with a
velvety texture. The taste is
exotic but not spicy hot.
1 3-3 1/2 pound chicken
2 cans low sodium chicken
broth
2 cups soy sauce
1 cup medium dry sherry
1/4 cup packed brown
sugar
1 onion, quartered
6 1/4” slices fresh ginger
Zest of one orange, cut in
to 3 by 1” strips
1 teaspoon salt
2 whole cloves
2 cinnamon sticks
2 whole star anise or 1
teaspoon anise seed
2 teaspoons crushed red
pepper
1/2 teaspoon coarsely
ground black pepper
Wash the chicken and pat
dry. Combine the remaining
ingredients in a large, heavy
pot and bring to a boil. Add
the chicken, breast side
down, reduce heat, cover
and simmer for 25 minutes.
Turn the chicken over
and simmer another 15
minutes. Turn the heat to
warm and let stand covered
for 30 minutes. The chicken
should be cooked through.
Transfer the chicken to a
platter and slice into serv
ing pieces. The chicken will
release some juices.
Meanwhile, strain the
poaching liquid through a
sieve. Spoon some over the
chicken. Serve with rice or
noodles. (I also made a salad
using the orange sections
and tossed it with a ginger
sesame seed dressing.)
Note: The remainder of
the poaching broth can be
frozen and saved for later
use.
Chicken ScaHopira
with Lemon
1 1/2 pounds boneless
chicken breasts or thighs
Flour
Salt
Pepper
2 tablespoons butter
3 tablespoons olive oil
3/4 cup chicken stock,
fresh or canned
paper thin lempn slices
3 tablespoons lemon juice
2 tablespoons soft butter
Pound the chicken 1/4 inch
thick. Cut each piece in half
to make scallops. Season the
flour with salt and pepper
and dip each scallop to coat.
In a heavy skillet over medi
um heat, melt the butter
with the olive oil until the
foam subsides. Add the scal
lops (a few at a time) and
saute until they are golden
brown. Transfer them to a
plate. Pour off most of the
fat.
Add the stock and bring
to a boil 2 minutes, stirring
constantly to de-glaze the
pan. Return the chicken and
any juices to the pan and top
each one with a lemon slice.
Cover and simmer on low
about 20 minutes or until
the chicken is fork tender.
Transfer the chicken to a
serving platter and surround
with lemon slices. Stirring
briskly, boil pan juices until
they are reduced to a syr
upy glaze. Remove from the
heat and stir in the lemon
juice. Swirl in the softened
butter and pour the sauce
over the chicken.
FOOD
FROTATA
From page iB
until just hot enough to siz
zle a drop of water. Add pota
toes and season with salt,
if desired. Stir occasionally
until lightly browned, about
5 to 7 minutes.
In small bowl, beat together
eggs and water until blended.
Pour over potatoes. Cover.
Cook until eggs sore almost
set, 4 to 5 minutes. Sprinkle
with cheese. Broil about 6
inches from heat until eggs
are completely set and cheese
melts, about 2 to 3 minutes.
Mushroom and
Bacon Frlttata
This one is simply baked in
a pie pan
8 eggs
2 tablespoon milk
1 plum tomato, chopped
1 cup Mozzarella Cheese,
shredded
2 bacon strips, cooked and
crumbled
1/2 cup mushrooms, sliced
1/4 cup fresh basil,
chopped
Oil for pie pan
In a bowl beat the eggs
and milk together. Mix in the
tomato, 1/2 cup of Mozzarella
cheese, bacon, mushrooms,
and basil. Oil a 9” pie pan.
Pour the egg mixture into
the pie plate. Bake at 350
degrees for 20 minutes. Top
the frittata with the remain
ing cheese and return to the
over for 10 minutes, or until
puffed and golden brown.
Remove from the oven and
allow to stand for 5 minutes
before cutting.
Source: Bella Online
Italan Sausage
Frittata
If you want to make a
simple supper dish, this one
should be great, with Italian
sausage adding both texture
and flavor
3 cups water
REA
From page iB
3 tablespoons dry white
wine
1 tablespoon snipped pars
ley
Slice carrots diagonally,
1/2-inch thick. Cool in boil
ing salted water for 15 to 20
minutes until tender-crisp.
Drain and set aside. Melt
butter in saucepan. Add
water chestnuts, thyme and
ginger, mixing well. Cook for
two minutes, stirring. Add
wine, parsley and carrots.
Cook until heated through.
Carrot Croquettes
2 cups mashed cooked car
rots
1 tablespoon melted but
ter
1 egg yolk beaten
1/2 teaspoon salt
Dash of nutmeg
Fine bread or cracker
crumbs
Combine carrots, butter,
egg yolk, salt and nutmeg.
Mix well. Form into carrot
shaped pyramids.
Roll in crumbs. Chill for
Houston County Environmental Health inspectors visited the following food service estab
lishments Sept. 3-7.
Ratings of 90-100 are considered excellent; 80-89, fair; 70-79, satisfactory.
All major discrepancies are corrected before the health inspector leaves the premises.
Major discrepancies are coded as follows: A. Employee hygiene matters; B. Food handling
techniques; C. Temperature control of foods or food sources; D. Facility or equipment prob
lems; E. Storage of cleaning products or toxic materials.
Name/locption of establishment Grade
American Legion Lounge, 1345 Radio Loop, Warner Robins 100
American Legion Restaurant, 1345 Radio Loop, Warner Robins 100
Big Dog BBQ #2, 854 North Houston Road, Warner Robins 97
Bonaire Elementary School, 100 Elm St., Bonaire 100
Buffalo’s Cate, 3061 Watson Blvd., Warner Robins 99
Country Road Buffet, 2212 Watson Blvd., Warner Robins 96
Dairy Queen of Perry, 353 General Courtney Hodges Blvd., Perry 98
Don’s Place Cate, 759 Highway 247 South, Bonaire 96
Front Porch Tea Room, 922 Carroll Street, Perry 98
Hardee’s, 421 N. Davis Drive., Warner Robins 99
Key West, 730 Highway 96, Bonaire 100
Krystal, 747 Russell Parkway, Warner Robins 83
Kqystal/Flash Foods, 10136 Hawkinsville Road, Warner Robins 99
Ladda Thai, 1746 Watson Blvd., Warner Robins 96
McDonald’s, 123 Russell Parkway, Warner Robins 80 BC
Shanenshaw Diner, 2028 Watson Blvd., Warner Robins 93
Shenanigan's Pub, 1291 Houston Lake Road, Warner Robins 96
Stir King, 2929 Watson Blvd. Suite 5, Warner Robins 93
Subway, 499 Highway 247 South, Bonaire 99
Wendy’s, 1295 S. Houston Lake Road, Warner Robins 89 C
Waffle House, 102 Lect Drive, Perry 80 E
Wing Zone, 1240-D South Houston Lake Road, Warner Robins 99
1/2 pound mild Italian
sausage
3 medium sized potatoes,
peeled and cubed in 1/2”
size pieces, cooked, and
drained.
6 eggs
1/4 cup milk
1/4 tsp salt
2 tablespoons fresh parsley,
chopped
1/3 cup Mozzarella cheese
1 shallot, diced
In a small saucepan bring
the water to a boil.
Cut the sausage into 1/2”
pieces.
Cook the sausage pieces
over medium-high heat until
browned.
Remove the sausage and
add the shallot to the pan.
Saute until golden.
Add the potatoes and sau
sage to the pan and cook for
one minute.
Drain off any remaining
fat. In a medium bowl, com
bine the eggs, milk, salt, and
parsley. Beat well. Pour the
egg mixture over the sau
sage-potato mixture.
Cover and cook over low
heat for 7 - 9 minutes, or
until the center is set.
Sprinkle the cheese over
the top of the frittata. Broil
the frittata until the cheese
is melted and slightly brown.
Let the frittata set for 5 min
utes. Cut into wedges and
serve.
Source: Paula Laurita’s
Italian Food Site
Zucchini Frittata
If you love veggies, here’s
one that doesn’t use the oven
at all. You just cook the eggs
covered.
3 tablespoon olive oil
2 cups sliced or diced fresh
zucchini
1 cup sliced fresh mush
rooms
8 eggs
3 tablespoon milk
1/4 tsp salt
1/3 cup Parmesan cheese,
freshly grated
In a large skillet heat the
two hours. Fry in deep hot
oil for 3 to 6 minutes or until
browned.
Carrot Pudding
2 cups mashed cooked car
rots
1 teaspoon salt
1/2 cup sugar
1/2 stick margarine, soft
en
1 cup milk
3 eggs, well beaten
2 heaping teaspoons flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup chopped pecans
Combine all ingredients.
Mix well. Pour into greased
1 l/2quart casserole. Bake
at 350 degrees for about one
hour.
Applesauce Carrot
Cake
2 1/4 cups flour
3 teaspoons soda
1 teaspoon salt
3 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs, beaten
1/4 cup oil
2 cups sugar
1 1/2 teaspoon vanilla
HOUSTON HOME JOURNAL
olive oil over medium-high
heat. Stir-fry the zucchini
and mushrooms.
In a bowl mix together the
eggs, milk, and salt with wire
whisk until well blended.
Pour the eggs over zucchini
and mushrooms and cover.
Reduce the heat to medi
um-low and cook 10 to 12
minutes or until center is
set.
Sprinkle with Parmesan
cheese and replace the cover.
Let stand 5 minutes. Cut
into wedges and serve.
Potato Bad Frittata
Originating with the
Barefoot Contessa, Ina
Garten, this is a gourmet,
high calorie version that is
baked in an omelet pan.
8 tablespoons unsalted
butter, divided
2 cups peeled and 1/2-inch
diced boiled potatoes (about
4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 lb grated gruyere
cheese
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground
black pepper
3/4 cup fresh basil leaves,
chopped
1/3 cup flour
3/4 teaspoon baking pow
der
Melt 3 tablespoons butter
in a 10” ovenproof omelet
pan over medium-low heat.
Add the potatoes and fry
them until cooked through,
turning often, about 10-15
minutes.
Melt the remaining 5 table
spoons of butter in a small
dish in the microwave.
Meanwhile, whisk the eggs,
and then stir in the ricotta,
Gruyere, melted butter, salt,
pepper and basil. Sprinkle on
the flour and baking powder
and stir into the egg mixture.
Pour the egg mixture over
the potatoes and place the
pan in the center of oven.
Bake until it is browned
and puffed, 50-60 minutes.
extract
115-oz. jar applesauce
3 cups shredded carrots
1 cup golden raisins
1 cup chopped walnuts
4 oz. cream cheese, soft
ened
2 tablespoons butter or
margarine, softened
1/4 cup confectioners
sugar
Mix flour, soda, salt, cin
namon and nutmeg in large
mixing bowl. Set aside.
Combine eggs, oil, sugar and
1 teaspoon vanilla in large
bowl. Mix well. Add apple
sauce and carrots and mix
well. Add applesauce-carrot
mixture to flour mixture,
stirring just to moisten. Fold
in raisins and 1/2 of the
walnuts. Pour into greased
and floured 9 xl3 inch pan
.Sprinkle with remaining
walnuts. Bake at 350 degrees
for 45 minutes. Cool.
Combine cream cheese but
ter and 1/2 teaspoon vanilla
in small mixer bowl. Beat
on medium speed of electric
mixer until smooth. Add con
fectioners sugar gradually
beating until fluffy. Spread
on cooled cake.