Recently I have made a new friend on Twitter, who recently posted a recipe for the best things he had ever eaten. That says a lot in my world and I was very impressed with this foodie’s posts and interest in food. I’ve asked him if I could re-post his most recent recipe here and he gave me his blessing. When you have a moment browse his site for recipe ideas and fantastic pictures! I someday would like to attain to that level of photography. Here is a link to his site: http://www.thepeche.com/
The Recipe: Chicken Meatball Lasagnettes with Creme Fraiche Bechamel and Chicken Jus
Original Source: Barbara Lynch’s book Stir (link)
Here is my friend’s post on this recipe and his wife’s picture – Directly imported from their site (http://www.thepeche.com/) A big thank you for allowing me to re-post this the peche! I hope to make this soon myself! Dear Reader: Lasagnettes are really just mini lasagnas.
Let’s get this out of the way. This is the best meal we’ve ever made.
You know when you make something to eat, and you know it’s going to be good? But then you taste it, and it blows your mind and taste buds. And your soul?
- 1 chicken, 7-8# (or whatever you can find)
- 1 onion, chopped roughly
- 1 carrot, chopped roughly
- 1 celery stalk, chopped roughly
- 2 garlic cloves, chopped. Roughly if you feel like it.
- 2 c dry white wine
- 16 cups low-sodium chicken stock (do not use regular chicken stock. You’re condensing this down to 2 cups, so you want to control the salt)
- 1 T coriander seeds
- 1 T black pepper corns
- 2 bay leaves
- a few fresh thyme sprigs
- Kosher salt
- Black Pepper
Cut off all the meat you can from the chicken. I didn’t strip ours clean (wing meat, really?). I focused on the breast, thigh, and leg meat. Set the meat in the refrigerator.
Keep stirring them for about 10 minutes.
- chicken meat
- 1T vegetable oil
- 2 shallots, finely chopped. Then chop it more finely.
- 3 garlic cloves, finely chopped.
- 1/2 c heavy cream
- 1 c panko
- 8 T grated Parm
- 1 egg, beaten
- 1 T chopped thyme
- Kosher salt
- Black pepper
Chef Lynch suggests frying a small bit of the meat as a patty in a skillet. Taste for seasoning (we needed more salt).
- 4T unslated butter
- 1/4 c flour
- 3/4 c whole milk
- 1/3 c heavy cream
- Kosher salt
- 1/3 c creme fraiche
- white pepper (yes, you could use black, but it’s not the same)
Melt butter over medium heat. Add flour and whisk for 5-8 minutes. It’s going to smell nutty, but don’t let it get very dark.
Add the milk, cream, and 1 teaspoon of salt. You could cook this for 7 minutes, but ours set up like glue in 2 minutes, and we thinned it out with a bit of milk and cooked it for the rest of the time.
Push the salt a tiny bit, especially if you’re afraid of salt.
- Flat fresh pasta sheets; make your own (you’re so fancy, aren’t you?) or buy it like we did (could you use lasagna noodles here? Probably so. Don’t let the lack of fresh pasta stop you from making this. But try to find fresh. Try really hard.)
to assemble the awesome
Isn’t it brilliant?