Chicken Lyonnaise

Chicken Lyonnaise
Recipe by Dana McCauley

We've entered into the first entrees on the First Class Menu from the Titanic. That's right, I said first entrees. Edwardians had vast appetites and the stomachs to match their appetites.

This was considered one of the most delicious items on the first-class dinner menu. The sauce is from Lyons, considered by many to be the gastronomic capital of France, and includes two foods for which the area is renowned - onions and poultry.

I was worried that this chicken would turn out dry but, I remained faithful the ingredients and the preparation in the book. I pleasantly surprised to find the chicken turned out moist and delicious. Richly flavoured and perfect for any special occasion or weekday meal. Enjoy!

Serves: 6

Ingredients:
1/3 cup flour
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoon vegetable oil
2 small onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar

Directions:

1. In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme, salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

2. In large deep skillet, heat 2 tablespoons vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

3. Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

4. Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.

5. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.

Chicken and Seafood Paella

Chicken and Seafood Paella (Paella a la Valenciana)
Recipe by Chef Jose Arato

This week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods' owner, Chef Jose Arato. I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.

"Venezuelan-born Jose Arato started his professional career as an accountant. One bite (or two) of sumptuous pastries lead him to reconsider his career choice. Upon completely switching gears and diving head-first into the culinary world, Jose interned at the Fairmont Royal York, worked as a chef de partie the Park Hyatt Hotel in Toronto and created ethereal pastries at some of the best shops in Toronto including Rahier, All the Best Fine Foods and Dessert Trends. He later staged in a prestigious chocolate program with Chef Sander Koenen in Caracas, Venezuela allowing him to gain a wealth of experience in various pastry styles and techniques. Approximately one year ago, he took over the Pimenton business from friend and mentor Lola Csullog-Fernandez who left Jose with her coveted Spanish recipes that he makes today, proudly in her memory and with a lot of amor." ~M.L. Mejia

We were treated to an educational, entertaining and delicious night. I left Pimenton full and inspired! I can't wait to try making my own paella....all I need is my very own paella pan.

Thank you Chef Arato for a fantastic night and for kindly sharing your recipe with us. Enjoy!

Serves: 6-8

Ingredients:

2 cloves garlic, peeled
3 tablespoons parsley, chopped coarsely
Pinch saffron, infused
4 chicken breasts cut up
2 squid, cleaned, cut into rings
16 small clams, soaked to remove sand
16 shrimp, shelled and deveined
Spanish Oil as needed
1 medium onion, finely chopped
1 red pepper, finely chopped
Sofrito * see recipe below
3 cups Bomba rice
6 1/2 cup Chicken or Fish broth, hot
1 tablespoon salt (or more as needed)
1/2 cup green beans
1/2 cup frozen peas
1/2 lemon
2 sweet roasted red peppers
2 dozen mussels, steamed
Lemon wedges for garnish

Directions:

1. Place 1/2 cup of stock in a small saucepan and bring to the boil. Remove from the heat, and add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.

2. In a mortar and pestle or small food processor, mash the garlic, parsley and some course salt to a paste. Set aside

3. Heat 6 tablespoons of oil in a paella pan and add the shrimp. Cook briefly and then add the clams and squid. Remove from paella pan. Add more oil if necessary, as dry paella can result if there isn't enough oil. Add the onions, pepper and when these are soft but not brown. It’s time to add the sofrito, and the garlic/parsley & saffron mixtures. Add enough stock to come up the rivets of the paella pan. Bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.

4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on the top of the rice and arrange strips of roasted red peppers on top of paella. If your paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

Sofrito
One of Spain's basic sauces

Ingredients:
1 onion
1 garlic clove
1 28oz can of crushed tomatoes
Olive oil
2 tablespoons sugar
1 teaspoon salt

Directions:
1. In a saucepan, heat the oil; add the chopped onion and garlic. Fry gently until fragrant, about 6 minutes.

2. Add crushed tomatoes, sugar and salt. Cook at medium heat until some of the liquids has evaporated. Blend with a hand blender. Freezes well.

Enjoy some photos from our night.

Spaghetti Carbonara With Pancetta and Peas

Spaghetti Carbonara With Pancetta and Peas
Recipe by Dragon

I wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some leftover pancetta, a couple of eggs, Parmesan and cream....a carbonara was just screaming to be made. Added a little twist on the classic dish with the addition of peas, onions, red pepper flakes and wine. It came together quickly and deliciously. Give it a try...you'll thank me later. ;) Enjoy!

serves: 2

Ingredients:
1/4 lb spaghetti
1/4 cup cream
1/4 cup Parmesan, grated (a little more is needed for garnish)
2 eggs
fresh cracked pepper to taste
1/4 cup pancetta, diced
1/4 cup onion, chopped
1/4 cup white wine
1/2 cup peas, thawed if frozen
squeeze of lemon
1 clove garlic minced
1/4 tsp red pepper flakes


Directions:

1. In a large pot of boiling salted water, cook spaghetti until al dente about 6-8 minutes. Drain well but reserve 1/4 cup of the cooking water.

2. In the meantime, beat the eggs, cream, pepper and Parmesan together. Season the eggs with a pinch of salt. Set aside.

3. In a large saute pan, cook the pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon to a bowl lined with paper towels. Set aside. Drain off all but 1 tablespoon of the pancetta fat from the saute pan.

4. Add the onion to the pancetta fat and saute for 2 minutes. Add the wine and cook until wine is reduced by half.

5. Add the peas, lemon juice, garlic and red pepper flakes. Cook for another minute or until the peas are warmed through.

6. Return the reserved pancetta to the saute pan. Add the cooked spaghetti to the pan, combine and cook for 1 minute.

7. Remove the pan from the heat and add the egg/cream mixture, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.

8. Plate pasta and garnish with more grated Parmesan & fresh cracked pepper. Serve immediately.

Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce
Recipe by Dana McCauley

The third course on Titanic's 1st class menu was a fish course. A salmon delicately poached in a flavourful court bouillon and topped with a luscious mousseline sauce. Mousseline sauce is a classic hollandaise that has some whipped cream added it. Thin slices of cucumber and a sprig of dill finish off this lovely dish. The salmon can be served as a hot or cold dish. I haven't decided how I will serve this dish for my dinner but I'm leaning towards serving it cold. This will allow me to poach the salmon the morning of the dinner. Anything I can get done ahead of time will help me. ; )

This poached salmon with mousseline sauce is yet another posh dish for a very posh crowd. Enjoy!

Serves: 6

Ingredients:
6 cups Basic Court Bouillon (see recipe below)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

Mousseline Sauce:
2/3 cup melted unsalted butter
3 tablespoons water
3 egg yolks
1/4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
1/4 cup lightly whipped cream

Directions:
1. In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon. Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

2. Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

4. Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.

5. Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

Ingredients:
7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
1/4 cup parsley
1 teaspoon of salt
1 1/4 cup dry white wine

Directions:

1. In a large pot combine all the ingredients and bring to a boil over high heat.

2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots
Adapted from Southern Living

I made these green beans as a side dish for my latest Southern style dinner and to be honest I enjoyed these green beans almost as much as I enjoyed the main dish. They were so flavourful and light with just the right amount of sweetness. The key to this dish is to not overcook the beans and use the best balsamic you can find. You can make these beans as a side for any kind main; fish, chicken, beef...perfect with anything. I hope you love them as much as I did. Enjoy!

Serves: 4

Ingredients:
1 pound green beans, trimmed
1 tablespoon butter
2 teaspoons brown sugar
1 tablespoon olive oil
6 small shallots, peeled and quartered
1 tablespoon balsamic vinegar
Salt & Pepper to taste

Directions:

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Combine the butter, brown sugar and olive oil in a large skillet over medium heat.

3. Add the shallots and saute for 2 minutes. Reduce heat to medium-low, add the balsamic vinegar and saute 5 minutes or until the shallots are golden brown and tender.

4. Increase the heat to medium-high; add the green beans and saute 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.

Reel Eats - EAT DRINK MAN WOMAN

Reel Eats
Eat Drink Man Woman

Reel Eats is the brainchild of Mary Luz Mejia....a lady that is always full of great ideas. Reel Eats is a monthly dinner event that combines food, film and storytelling.

For the inaugural event, Mary Luz chose to honour the Chinese New Year by selecting the film "EAT DRINK MAN WOMAN". The film is about Master Chef Chu who creates exquisite & elaborate dinners for his three beloved daughters. It's his way of keeping his family close and talking. Inspired by Chef Chu, our dinner was comprised of multiple courses and was be prepared by Chef Vanessa Yeung. Master Chef Chu would have been proud of Vanessa's menu.

In between courses, we were entertained by stories from 3 storytellers. They were Diana Tso (playwright), Carol Devine (author "The Antarctic Book of Cooking and Cleaning") and Grace Lynn Kung (Gemini-nominated actress). Each shared a story from their lives and how their experiences related to food and the themes of the movie. This was truly a memorable night.

The next Reel Eats event will feature the movie "The Big Night"! I can't wait!

The Menu for EAT DRINK MAN WOMAN

The Year Of The Dragon Winter Melon Soup
Family Unit Chicken and Cucumber Salad
Chef Chu's Abundant Blessings Braised Pork Belly with Choi Sum
Shan-Shan's favourite dumplings
Double Happiness Taiwanese Clams
Fortuitous Deep Fried Bananas with Ginger Ice Cream

Enjoy some photos from our night.