I started this recipe following Julia Child's directions, and then took off in a different direction halfway through. It worked!
Serves: 6-8
Ingredients
3 cups spinach (frozen is fine, just defrost)
1.5 Tbls flour
3 Tbls butter
1/2 onion - chopped
1 cup brown stock
3/4 cup swiss cheese
1/2 cup gruyere cheese
1/2 cup cream cheese
dash of nutmeg
salt and pepper to taste
dash of vermouth
Directions
1. Heat oven to 375.
2. Heat butter on stove and then add in flour. Once flour is mixed in, add the spinach and begin sautéing.
3. Chop onions into small pieces and toss in with spinach.
5. Once spinach and onions are hot, pour in the brown stock and dash of vermouth, and cook until the spinach has soaked up all the stock.
*note* you may need to squeeze some liquid out of the spinach once done cooking
4. Pour spinach mixture into a casserole dish and add in all cheeses and spices.
5. Mix well, and place casserole in the oven
6. Bake spinach for about 30 minutes and enjoy!
Note
The recipe calls for a topping of buttered breadcrumbs, but I omitted that in order to save some calories. If you'd like to do this, melt 3 Tbls of butter and mix into a few Tbls of breadcrumbs. Sprinkle crumble mixture on top of casserole before baking.
Tuesday, February 7, 2012
Supremes De Volaille a Blanc - Creamy Chicken
The most decadent and delicious plate of chicken you will ever eat
Serves: 4
Ingredients
2 large chicken breasts, split in half
1/2 tsp lemon juice
salt to taste
pepper to taste
4 tbls butter
1/4 cup beef stock or broth
1/4 cup vermouth
1 cup heavy cream
fresh parsley (optional)
dash grated nutmeg
Directions
1. Heat oven to 400
2. Prepare the chicken and pat each with a drop of lemon, and sprinkle with salt and pepper.
3. Heat butter on the stove and sear the chicken until slightly brown. You will continue cooking the chicken in the oven.
5. Place half cooked chicken in the oven to continue baking. A trick to keep them moist in the oven is to cover the baking dish with parchment paper rubbed in butter (facing towards the chicken). Should bake for another 6-10 minutes or until ready. Chicken will be ready once springy to the touch.
4. Once chicken is in the oven, add the stock and vermouth to the butter mixture on the stove and reduce down until syrupy.
5. Add in salt and pepper. I also add a dash of nutmeg as a special secret ingredient.
6. Add in the heavy cream and cook the mixture down for about 10 minutes. The sauce should be thick and should not be too runny when served.
7. Take chicken out of the oven and plate. Once plated, you can pour the delicious cream mixture ontop.
8. Sprinkle parsely and enjoy
Serves: 4
Ingredients
2 large chicken breasts, split in half
1/2 tsp lemon juice
salt to taste
pepper to taste
4 tbls butter
1/4 cup beef stock or broth
1/4 cup vermouth
1 cup heavy cream
fresh parsley (optional)
dash grated nutmeg
Directions
1. Heat oven to 400
2. Prepare the chicken and pat each with a drop of lemon, and sprinkle with salt and pepper.
3. Heat butter on the stove and sear the chicken until slightly brown. You will continue cooking the chicken in the oven.
5. Place half cooked chicken in the oven to continue baking. A trick to keep them moist in the oven is to cover the baking dish with parchment paper rubbed in butter (facing towards the chicken). Should bake for another 6-10 minutes or until ready. Chicken will be ready once springy to the touch.
4. Once chicken is in the oven, add the stock and vermouth to the butter mixture on the stove and reduce down until syrupy.
5. Add in salt and pepper. I also add a dash of nutmeg as a special secret ingredient.
6. Add in the heavy cream and cook the mixture down for about 10 minutes. The sauce should be thick and should not be too runny when served.
7. Take chicken out of the oven and plate. Once plated, you can pour the delicious cream mixture ontop.
8. Sprinkle parsely and enjoy
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