Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Sage Butter Sauce

IMG_2851I love cooking!  My passion for cooking started in my Mom’s kitchen as a small child.  Of course now, I may need therapy because I can not stop myself from looking at cookbooks and cooking magazines.  I am afraid to count how many are in my collection – one gem that I often look through is the magazine Cuisine At Home. I recently re-visited an issue that had a recipe for Parmesan-crusted chicken, but what really caught my eye was the sage butter sauce that was with it.

I did make chicken cutlets to go with it, but it was not the same recipe. (Slice chicken thinly into cutlets, dredge in flour, then in egg, and coat in bread crumbs on both sides, fry in canola oil, over medium-high heat for 3-4 minutes each side until golden brown.  Keep warm in 300 F preheated oven on wire rack.)

Sage Butter Sauce

adapted from Cuisine at Home Magazine | Serves 4

  • 1 medium shallot, peeled and minced
  • 1 Tbsp butter
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1 tsp lemon juice
  • 4 Tbsp butter, cubed
  • 2 tsp minced fresh sage
  • salt, to taste
  • ground pepper, to taste
  • cayenne pepper, to taste

Instructions

In a small sauce pan, over medium heat, melt the tablespoon of butter and saute the shallots until softened, about 4 or 5 minutes.  Add white wine, heavy cream, chicken broth, and lemon juice.  Cook stirring occasionally for about 8 to 10 minutes or until the sauce has reduced by about half.  Add butter to the sauce,  one tablespoon at a time until butter melts completely after each addition, whisking constantly.  Add chopped sage, salt, pepper, and cayenne pepper to taste.  Stir and keep warm until serving.

Serve over chicken cutlets and cooked pasta.

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Pork Chops with Lemon Thyme Sauce

IMG_0900I came across this nugget of a recipe through Pinterest.  It is adapted from bakeatmidnight. I increased the quantities of the sauce and I am glad I did.  The sauce of this recipe is out of this world.  I served it over rice as well.  Since then I have made the sauce with chicken as well.  I prefer it with chicken for that matter. I will add it to my regular rotation.  I have added the chicken version below.

Pork Chops with Lemon Thyme Sauce

adapted from bakeatmidnight.com

Serves 6

Ingredients

For the Pork:

  • 6 bone in or boneless pork chops (1/2 inch thick)
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 3 Tbsp olive oil
  • 3 Tbsp butter

For the sauce:

  • zest of 1 lemon (1 Tbsp)
  • 3 cloves of garlic minced
  • 1/2 cup fresh squeezed lemon juice
  • 3/4 cup dry white wine
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • 1 1/2 cup heavy cream
  • 2 Tbsp butter

Instructions:

For the pork: Combine the flour, salt, pepper, and garlic powder in a shallow bowl.  Dredge the pork chops in the flour mixture on both sides until well coated, shaking  off any excess.

Heat a skillet over medium high heat and add the butter and olive oil to the pan.  Cook the pork chops 5-8 minutes on each side until golden brown.  Set pork chops aside and make the sauce.

For the sauce: In the same skillet you used to cook the pork add the lemon zest, minced garlic, white wine (or broth if you prefer), lemon juice, thyme, and salt.  Stir with a whisk.  Add the pork chops back into the skillet.  Cover with a lid and cook for 15 to 20 minutes over medium heat.  Remove the pork chops to a platter and keep warm.  To the remaining sauce add the heavy cream and butter and stir until the butter has melted.  Serve over pork chops with a side of steamed rice or pasta and veggies.

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Chicken with Lemon Thyme Sauce

Serves 6 – by goodcookbecky sauce adapted from bakeatmidnight.com

Ingredients:

For the chicken:

  • 3 large boneless, skinless chicken breasts spit in half horizontally to make 6 thinner chicken cutlets
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 3 Tbsp olive oil
  • 3 Tbsp butter

For the sauce:

  • zest of 1 lemon (1 Tbsp)
  • 3 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 3/4 cup white wine (or chicken broth)
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • 1 1/2 cups heavy cream
  • 2 Tbsp butter

Instructions:

For the chicken: In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika with a fork.  Dredge the chicken cutlets in the flour mixture on both sides, shaking off any excess.

Heat a large skillet over medium high heat.  Add the butter and olive oil to the skillet and cook the chicken 5 to 8 minutes on each side.  Remove the chicken to a plate and make the sauce.

For the sauce: In the same skillet combine the lemon zest, garlic, lemon juice, white wine (or broth), thyme, and salt over medium heat.  Whisk to combine.  Add the chicken back into the pan and cover over medium low heat for 15 to 20 minutes or until the chicken is fully cooked through.  Remove the chicken to a platter and keeps warm.  To the sauce add the heavy cream and butter and stir until the butter is dissolved and the cream is well stirred into the sauce.

Serve the sauce over the chicken and steamed rice (or pasta) with green beans or broccoli.

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Tzatsiki

I was searching IMG_3243for a good Tzatsiki sauce to go with my Gyro recipe.  My friend Sherilyn shared this recipe with me.

Tzatsiki Sauce

Yields: about 2 cups

Ingredients:

  • 1 cucumber, peeled and grated, wrung dry in a clean kitchen towel
  • 2 cups (500 ml) plain yogurt
  • 3 cloves garlic, minced
  • 1 tsp sugar
  • 1 tsp salt
  • 1 Tbsp minced dill
  • juice of 1 lime

Instructions:

Combine all the ingredients and mix well to combine.  Chill and serve with Gyros.  You can find my recipe at:

https://goodcookbecky.wordpress.com/2012/01/07/gyros/ (link)

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Cooking Demo

Last evening I had the opportunity to go to a cooking demonstration at a Restaurant in my area: Ravioli’s.  The owner showed us how to prepare Italian food from the region of Sardegna on the island of Sardinia.  It was a relaxed and enjoyable evening I shared with a fellow foodie friend Kristine and her business partner and my new friend, Wendy.

He prepared the food on a table with a small hot plate right in front of us and after demonstrating the dish he would have the kitchen staff bring out the food he prepared for us to eat.  It was a truly great experience.

We started the evening off with an appetizer plate of cheese (Pecorino Sardo), a slice of granny smith apple and two different Italian cold cuts. Along with a tasting of Extra Virgin Olive Oil.

Items that he demonstrated were Piadina Dough (Italian unleavened flat bread) which he then filled with roasted veggies, Fontina cheese and a Chipotle Aioli that was fantastic (he gave us the recipe and I will post it below).

Next he braised a bed of vegetables (thinly sliced onions, tomatoes, potatoes with fresh herbs) and white wine under a piece of fresh tuna. I am not a huge fan of tuna, but I really liked this preparation.  If I make this one in the future, I will use a different type of fish like Halibut.

The star of the show was the herb roasted pig (La Porchetta Sarda).  Yes a whole pig (well, it was cleaned) which was stuffed with seasonings like garlic, and fresh thyme, and fresh rosemary and lemons and other goodness.  Roasted on a rotisserie for 5 hours – we didn’t have to wait that long.. he had a prepared one in the back and it was moist and succulent.  I don’t believe I will be making this one though.  It is better if you have 25 people to share it with.

We finished the evening with Coffee and ice cream.

I do recommend looking into local cooking classes like that.  It is interesting to learn various cooking methods – and to learn that Italy is not just about the pasta.  You may even get the bonus of hearing of driving nightmares in Italy on streets that are “one way” and cars parked in both directions.. and hitting mirrors as you drive in the middle…

For me the star of the show was the

Piadina Bread and Chipotle Aioli Sauce

Piadina + Chipotle Aioli

Ravioli’s Chipotle Aioli:

2 eggs

1 tsp mustard

juice of two lemons

1 anchovy filet (optional)

1 chipotle (canned)

Blend the above ingredients for a few minutes and with the motor running add enough Extra Virgin Olive Oil to make an emulsification.  Serve as a mayo on sandwiches, or tacos or chips…

The evening out with a few girl friends was wonderful.  I so enjoyed the food and fun with others who have a passion and love for cooking.  I will be looking forward to more cooking classes at Ravioli’s.  Though it was not cheap, it was a special treat.  Let me know if you want to join me next time.  Here are some pictures from the evening (sorry about the pig if you are squeamish).

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