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Posts Tagged ‘dinner’

Macaroni & Cheese

We’re making the classic child pleaser today. The Macaroni and Cheese.

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I made fresh macaroni to make this. All thanks to this handy dandy machine.

renoodle

It makes fresh noodles, and pasta out of flour, water, and if you fancy, some eggs.

IMG_8487

This is how the macaroni looks like. They will all differ in terms of length because they have to each be cut individually.

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Add the boiled fresh macaroni, to some milk, cream and eggs, and homemade macaroni and cheese is ready.

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Much better than the boxed ones.
Here’s the recipe in Indonesian, where I am from.

IMG_8474 (1)

Loosely translated:
Ingredients:
Macaroni & Cheese
150 grams Macaroni
2 TBS Butter
4 slices Smoked Beef, diced
50 grams Onion, chopped
100 grams Cheddar Cheese
200 ml Fresh Milk
100ml Cooking Cream
1 TBS Parsley
1/2 TSP Black Pepper

For the tops:
Parmesan and Cheddar
Instructions:

  1. Boil the macaroni as according to package instructions.
  2. Saute onion with butter till fragrant. Add the smoked beef, parsley and black pepper
  3. Add the fresh milk ,the cooking cream, and the cheddar. Stir till the cheddar has fully melted. Turn off the heat, add the boiled macaroni.
  4.  Spoon the macaroni into heatproof bowls. Sprinkle some parmesan and cheddar
  5. Bake in a 170 degrees celcius preheated oven for about 20 minutes, or till the tops have turned a nice golden brown

Beer Battered Fish and Onion Rings

December 5, 2013 2 comments

A few months ago, we invited some friends over and bought 3 sets of 6 pack beer to share. That’s 18 cans.

Now, without wanting to sound like an elementary school mathematical problem, we finished 14 cans amongst ourselves. There were 4 untouched cans of beer.

Fast forward three months later, there are still 4 cans of beer sitting in the fridge.

The husband wouldn’t touch them because he doesn’t like drinking alone.

And i have been alcohol free for the past two plus years after getting pregnant and currently breastfeeding my toddler.

These beer cans kinda annoy me. They were squatters which i would love to see disappear because they were just taking up precious space in my fridge. And you can say i am pretty possessive when it comes to fridge space because between HUGE watermelons, papaya and cantaloupes, i always find myself running out of refrigerator room.

So in came Aspiring Baker #38 – Boozy-licious. This month, it is hosted by Jasline of the foodie baker and the theme this month is to cook or bake with alcohol (beer included)

Gleefully, i pulled open the tab of a beer can, knowing as i did so, i will be freeing 330ml (yes that’s the volume of a can of beer) of space. This beer is going into the batter for my fish and chips tonight.

aspiring baker boozy 2

Since there were only two of us eating, i only had a few slices of fish prepped. This means i had a whole LOTTA batter leftover. And no, i wasn’t going to refrigerate this batter for later use because as i stressed on earlier, i really really like my fridge space.

A brilliant idea came to mind. I chopped up some onions, used up the remaining of the batter

aspiring baker boozy 1

So that was our meal. It’s more fried stuff than i would have ever approved. So i made a lil’ salad bed.

And of course not forgetting a lil mayo and some ketchup.

aspiring baker boozy 3

Beer Battered Fish and Chips

Recipe HERE by Paula Deen,

Taken from Food Network

Rilakkuma Omurice

October 18, 2013 6 comments

I remember seeing someone doing this on the internet a few years ago.

rilakkuma fried rice 2

And my first thought was…

“Geez, that’s a lot of work for a meal!!!”

And here I am, a few years later, attempting something i thought was so frivolous.

rilakkuma fried rice 4

I must have had a personality transplant or something!

Or rather, the process of ageing does funny things to your brain.

So, if you are old and aged like me, and would like to do frivolous things, here’s a step by step pictorial.

photo

One word of advise though, for the sake of your sanity,, please use the shorter grained Japanese rice for this.

Short grained Japanese rice have a stickier quality, which saves you from tearing your hair out when the balls of rice refuse to ball together.

I learned this the hard way using the regular Chinese (or was it Thai?) long grained rice.

rilakkuma fried rice 3

Rilakkuma Omurice:

2 Cups of cooked Japanese Rice

1 TBS of fish sauce

1/2 TBS of soy sauce

2 cloves of garlic, chopped

3 TBS of oil.

Salt and Pepper to taste

Directions:

Heat the oil in a wok, Throw in the chopped garlic and cook till fragrant

Throw in the rice and the sauces. Mix well to combine. Taste and add salt and pepper if necessary

Japanese Omelette

2 eggs

1/2 TBS mirin

1/2 tsp soy sauce

Oil to coat the pan

Beat the eggs, mirin and soy sauce together in a bowl.

Coat your frying pan with a bit of oil and pour just enough of the mixed egg to form a thin layer of omelette.

Repeat the process till all the eggs are used.

Assembly:

I am really bad with words, so i think it is easier if you refer to the pictorial. Or if you are a youtuber, please head on over to theKKSshow’s video for her comprehensive steps on how to make the rilakkuma omurice

But do take note that her recipe differs from mine. Hers was done with tomato ketchup. Mine was soy sauce.

Cheers!

Biscuit with Gravy

October 13, 2013 1 comment

When i was making these biscuits this morning. I didn’t think that i was going to write  a blog post about them.

All i wanted was to use up the gravy that i made the day before.

My impression of biscuits was never fantastic. Gone were the days where I would nibble on a piece of tasteless, unsavoury Popeye’s biscuits.

In addition to that, biscuits were never photogenic.

Biscuits doused in pale, white-ish sauce were even less impressive.

However, i decided to weather all the negativity. Because it is of utmost importance that i were to journal this recipe.

The recipe that had the power to erase all the bad judgement i passed on all the biscuits that i ecountered before.

I’m sorry Biscuits, I’ve been harsh on you.

biscuits and gravy

Original recipe makes 6 grand sized biscuits Change Servings
(taken from allrecipes.com)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening ( I used butter)
  • 1 cup milk
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

And in case you were wondering about the gravy, the recipe can be found HERE

Penne Alfredo

September 24, 2013 3 comments

Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.

And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!

So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.

Cook like a Star is a montly event organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.

are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking.  – See more at: http://bakeforhappykids.blogspot.com/#sthash.SR8KK3va.dpuf

So here goes my Penne Alfredo.

Penne Alfredo

I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.

Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.

penne alfredo 1

Enjoy!

Penne Chicken Alfredo

Taken from The pioneerwoman

Prep Time:
5 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
6

Ingredients

  • 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
  • 1/2 cup Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
  • 3/4 cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

 

 

 

Gyudon – Japanese Beef Rice Bowl

June 9, 2013 2 comments

I was walking in the beef section of the supermarket when i came across a display of thinly sliced beef. They were all pre-packed, and unlabelled.

I remember asking Nami, of Just one Cookbook, what was the best type of beef for Yoshinoya’s kind of beef bowl. She answered that they were just cheap scraps of beef, also known as komagire.

I took one pack of the beef in my hand, and discovered that they had strings of fats at the sides of each slice, which is just the way Yoshinoya’s beef was. At Rp.18000/100grams (about $2),these packs were also considerably cheaper than the shabu beefs, which were placed just a few metres away.

I purchased a pack, and went ahead with my Gyudon adventure.

gyudon 4

 

And, so here it is,

These beef slices were slightly chewier and tougher than Yoshinoya’s. I guess it’s because they weren’t as thinly sliced.

Following Nami’s recipe, but omitting the egg, the flavour of this dish come pretty close to Yoshinoya’s.

gyudon 1

Whoopee! Another Just One Cookbook recipe that’s becoming a staple in our household.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 2-3

Ingredients:

    • 1 onion
    • 2 green onions
    • 3/4 lb thinly sliced beef (Shabu Shabu beef or Komagire beef)
    • 1 Tbsp. oil
    • 2 tsp. sugar
    • 2 Tbsp. sake
    • 2 Tbsp. mirin
    • 1 Tbsp. soy sauce
    • 3 eggs (omitted)
    • pickled ginger (Kizami Shoga) for garnish (omitted)

 

Instructions:

    1. Slice the onion and green onion thinly, and cut the meat into small pieces.
    1. Heat the skillet over medium high heat and add the oil. Stir-fry the onions until wilted.
    1. Add the beef and sprinkle sugar and cook until browned.
    1. Add sake, mirin, and soy sauce and mix together.
    1. Reduce the heat and simmer until most of the liquid is gone.
    1. Pour the beaten egg all over the meat and cover quickly. Cook until the eggs are almost cooked. Add the green onion right before you remove from the heat. (I omitted this step)
  1. Serve over steamed rice and drizzle the sauce over. Top with pickled ginger if you like.

Enjoy!

Chicken Katsu Curry

June 5, 2013 1 comment

I am not exactly proud of my contribution to this month’s Little Thumbs Up event. Hosted by Miss B of Everyone Eats Well in Flanders , and organized by  Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y, the selected ingredient for this month is curry.

chicken katsu curry 1

While most curry dishes require long and engaging cooking activities, mine was pretty much instant with the use of Japanese instant curry blocks.

chicken katsu curry

All i had to do was just to brown some onions and cook some carrots and potatoes. At this point, you could choose to add in some meat into your pot of vegetables too. But i decided to go an extra mile by breading and frying my chicken.

I guess it’s my way of making up, since i was already using instant Japanese curry paste.

Chicken Katsu Curry

(Serves 1)

1 piece of chicken thigh (deboned)

Salt & Pepper

2 tbs flour

Egg

Panko Crumbs

1/2 potato

1./2 caroot

1.2 onion

a cup of water

1 Tbs oil

Curry Block (I used S&B brand)

For the chicken katsu

Pat dry the chicken thigh, and season with salt and pepper.

Coat the thigh in flour, dredge it in the beaten egg, den re-coat it again in the panko crumbs

Fry till cooked and golden brown

For the curry

Brown the onion in the oil. Add carrots and potatoes. Add  a cup of water and let the mixture boil till carrots and potatoes are tender.

When the water has reduced to about half a cup, add the curry block in and stir till dissolved. Keep cooking until bubbles appear.

Serve curry over white rice. Add the chicken katsu.

 

Chicken Teriyak Burger

October 7, 2012 5 comments

I can’t believe I am finally dusting this old blog of mine from its inch deep of dust.

I apologize for the lack of activity around here. But hey, I think i might have a good excuse for it.

Over the past few months, I have had a baby!

Yes, my very own little bundle of Joy. And i couldn’t be any happier!

And i guess I am not like the SuperMoms out there who are able to juggle their babies in one hand while flipping pancakes with the other.

I am a Total mess.

and I am awful with time management.

Between feeding my baby girl (Yes, it’s a girl!) and burping her. I barely have enough time to wipe the spit up across my shoulder before my little one wails out for another request. Be it a diaper change, or a soothing hug. I am not complaining. I am more than happy to attend to her needs.

It just means that i won’t be posting as often.

And i will have to make do with lackluster blog posts and photos like so:

Image

This is really a raw picture. I didn’t have time to take out my lights or assemble my props the way i usually did way back when.

Nevertheless, I am happy i was able to put up this post. Even when i had to stop about four times doing so. 🙂

Chicken Teriyaki Burger

(Recipe taken from To Food with Love)

Ingredients
5 chicken thighs with skin-on, deboned
Teriyaki sauce:
1/2 cup Kikkoman soy sauce
1/2 cup sake
2/3 cup mirin
3 tbsp sugar
Method
Place ingredients for sauce in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling.
Season chicken thigh fillets with black pepper and pour about 4 tbsp of the teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest for later.

Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips.

* To serve, I seared burger buns facedown in a pan with a bit of garlic butter.

I assembled the lettuce and tomatoes on the seared buns and placed the teriyaki chicken in between.

Scalloped Potatoes, SPAM and Cheese

May 3, 2012 5 comments

I am glad the lazy bug who’s been sprinkling lazy dust all over me took off. I’m not sure how long will his leave of absence be, but he was definitely away this morning as i got myself busy with scalloping potatoes, cubing SPAM and grating Cheese.

Yup, you must have guessed that’s the ingredients I am gonna use for today.

Potatoes, SPAM and Cheese. That sounds like the start of something hearty and filling.

Layers of scalloped potatoes are sprinkled with bits of SPAM & cheese, then drowned in a slightly peppered mixture. Ahh.. Yumms..

That’s carbs, with some protein and definitely some fats.  A comfort meal fitting to feed the cold and the hungry.  Not that i am ever cold in this oven hot-climate of Indonesia, but i am certainly hungry.

I’m not sure if you can cut this dish up and present it nicely. For me, i just used the largest spoon nearby and spooned it out into my mouth, which i learnt is not such a good idea when it’s pipping hot.

So, please take the time to find a stray dish to save your tongue ( I learnt this the hard way…)

And when you are done with your mini heap, you can always go back for more!

🙂

 

Scalloped Potatoes, SPAM and Cheese

Taken from The Pioneer Woman

  • 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 3 cups Diced Ham (*subbed with SPAM)
  • 1-1/2 cup Half-and-half
  • 1-1/2 cup Heavy Cream
  • 1/4 cup Flour
  • Black Pepper To Taste
  • 1 cup Grated Cheddar Cheese
  • 1 cup Grated Monterey Jack Cheese
  • Chopped Parsley (optional)

 

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you’d like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

 

 

 

 

 

Chicken Katsu Oyakodon

February 25, 2012 5 comments

Today’s blog entry is one that has been featured in this blog before.

Presenting a recipe a second time could only mean two things :

1.  You botched things up so badly in your first trial, that you felt the need to right your blunders in order to redeem yourself as an progressing substandard cook instead of a total schmuck. ( That’s me!)

2. The recycled recipe didn’t do too badly in its first round that you didn’t mind taking the same pictures, and describing the same scenes for the second time on your blog.

I am glad to report, that the latter applies to this situation.

The Chicken Katsu Oyako-don was first published HERE.

But instead of making the chicken katsu from scratch, I decided to go easy this morning by using frozen, ready-made chicken Karaage.

Just like frozen fish fingers, these chicken pieces have been pre-flavored and pre-breaded.

All I had to do was to drop them into hot oil and  watch as they turn golden brown.

Between the instant frozen fried chicken and the very few sauces involved made cooking such a breeze this morning.

If you are unfamiliar with Japanese sauces, here is what i used:

Yup, just these three.

Mirin, Soy Sauce and Dashi Powder.

Sautee some onion, dump in these three seasonings, dump a few beaten eggs, and voila!

That’s your oyako-don broth all ready to go!

Now, scoop some rice ( I used Japanese sushi rice) onto a bowl,

place a couple of fried chicken,

Then ladle some of that broth over the chicken pieces.

Garnish with a bit of spring onions,

And you’re good to go!

And of course, let’s not forget the chopsticks.

Dig in!

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

About 8 Pieces of ready made frozen chicken karaage

1/2 cup dashi  (I used 1/2 tsp of dashi powder dissolved in 1/2 C of water)

2 tablespoons soy sauce
1 1/2 tablespoon mirin (I preferred my broth to be sweeter, and ended up dribbling about 2TBS instead of 11/2)
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken pieces on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

Buttermilk Fried Chicken and Chicken Sausage and Potatoes Roast

November 7, 2011 7 comments

I kept plucking at the crispy bits on these chicken

And with each bite, it was like fireworks in my mouth. Salty, spicy, herby, peppery.  All at the same time. I kept picking at it, till my chicken was pretty much bald.

I looked at the other chicken pieces, and wondered if i should work on a second piece.

I practiced restraint and kept my fingers on my now bald chicken. I was glad i did. Because i was about to get on to the meat.

The meat.

The meat that had been soaked in buttermilk overnight.

The meat that was juicy and tender.

I am not an expert on the topic, but from what i read, soaking meat in buttermilk would help tenderize the meat while flavouring them at the same time.

While i can’t really vouch for the flavouring part, i can totally affirm on the tenderizing. But then again, my tastebuds was probably desensitized from all that flavour burst from the crunchy flour. Judging flavor on the chicken meat would be totally inaccurate

Nevertheless, since all your attention would be sucked to the frying station for these chicken, i thought this chicken sausage and potatoes roast would be the perfect accompaniment.

This dish is really easy to put together.

All you had to do is toss cubed potatoes, sausages, oil, rosemary, salt and pepper together and pop them into the oven, then tend back to your fried chicken.

Roasting this will cause the skin on the potatoes to dry while the insides remain moist. The same goes for the potatoes. Succulent on the insides, crisp on the outside.

Okay now, I shall leave you guys with these double chicken post. I hope you guys enjoyed it!

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

Note:I took it from Steamy Kitchen

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Roasted Chicken Sausage and Potatoes

Taken from Martha Stewart

Ingredients

  • 1 1/2 pounds smoked chicken sausage
  • 1 1/2 pounds small white potatoes, halved
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
  2. Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Oyako Don

November 6, 2011 8 comments

I can’t think of anything more comforting for breakfast than a bowl of hot rice with with slurry half cooked eggs and chicken pieces.

Known as Oyako don, this Japanese dish literally translates to “parent and child” don. Though i knew the translation behind the Japanese name. It took google and wikipedia to point it out to me why it might be named such.

The reason is pretty obvious actually. Chicken and egg = parent and child. Chicken being the parent, egg being the child.Geez, that was pretty obvious!

I really loved slurping the softly cooked eggs, and the chicken gave some bulk  to the Japanese rice dish.

But of course, the highlight of this dish is the sweet yet savoury sauce in this dish. This is the sauce in which the chicken, eggs, and some onions are stewed in.

It is also the sauce that the rice soaks up as the stew got ladled over it. And if you can’t really picture it, think of gravy and mashed potatoes.

Oyako Don
Taken from Momofokufor2

Chicken Katsu-Oyakodon Recipe

Yield: 2 servings

2 cups of cooked white rice

4 chicken drumsticks, de-boned and cut into bite-sized chunks (see below)
2 tablespoons flour*
salt and pepper*
1 egg, lightly beaten*
1 cup panko*
oil for pan-frying*

1/2 cup dashi
2 tablespoons soy sauce
1 1/2 tablespoon mirin
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten

sliced green onions for garnish

1. Set up a breading station and break the chunks of chicken by dipping in flour, shaking off excess, dipping in egg, and then in panko. Continue until all chicken is breaded.
2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. To check, cut a piece of chicken in half. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken katsu on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!

*Note: I didnt katsu my chicken. Instead i just slid after pan frying the onions and simmer it in the sauces.

 

 

Chicken Breast with Mushroom Sauce

October 29, 2011 7 comments

This breakfast came together because i happened to have all the ingredients in my fridge.

1. Mushrooms – check
2. Chicken Breast – check
3. Cream – check

Put everything together and we had this chicken breast with creamy mushroom sauce. And of course, the peas and carrots.

And for carbs, i dipped a baguette in an egg and milk mixture, just like how you would to a french toast.But instead of sugar, i gave it a savoury twist by adding salt into the dip.

But i guess i could have done better with that toast. Since we had leftover creamy mushroom sauce anyways. It seemed obvious.

to have mushroom crostinis!

Chicken with Creamy Mushroom Sauce
Taken from My Recipes

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 2 teaspoons canola oil $
  • 1/2 teaspoon salt, divided $
  • 1/4 teaspoon freshly ground black pepper $
  • 1/4 cup chopped shallots
  • 1 (8-ounce) package presliced mushrooms
  • 2 minced garlic cloves $
  • 1/2 cup dry white wine $
  • 1 1/2 teaspoons all-purpose flour $
  • 3/4 cup fat-free, lower-sodium chicken broth $
  • 2 tablespoons butter $
  • 1 teaspoon minced fresh thyme

Preparation

  • 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
  • 3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Chicken Cordon Bleu

October 24, 2011 10 comments

When i brought this dish out onto the dining table, i got a big “WOW” as a remark.

Clearly, this was a dish to impress. An elaborate dish which should only be attempted by a professional chef with the nimblest hands.

But, what do you know, looks can be deceiving.

1

Because i (gasp! yes me!), was able to pull it off pretty effortlessly!

My attempt at this Chicken Cordon Bleu started off with chicken breast meat that has been pre-sliced to 1/4 inch thick. You would want the meat to be somewhat thin to be able to roll the filling inside it.

I seasoned the meat with salt and ground black pepper, and laid a piece of cheese and ham over it.

I then rolled the breast meat to enclose the filling, and used some toothpicks to secure them in place.After which I dipped the rolls in a mixture of egg and milk, and dredged it in some panko flour.

I slid the rolls into hot oil and watched it sizzle. When the panko flour got that gorgeous golden tan, i flipped it and waited for the second side to get the same colour.

Once they are all golden and pretty, i tossed them into a preheated oven. Just to be safe as we don’t really fancy raw chicken.

While the chicken was baking, i also made these maple glazed carrots

Cooked with brown sugar and maple syrup, these carrots are really really sweet and caramel-ey. Adding a pinch of salt to this brought out the flavour even more. This makes eating vegetable that much easier.

Especially if they are served alongside regal looking rolls!

Chicken Cordon Bleu
Adapted from Nibbledish

  • 1-11 ounce or 2-4 oz. log Fresh Goat Cheese, such as Chavrieshopping list (I used sliced cheddar cheese)
  • 4 – 6 oz. Boneless, skinless chicken breast halves
  • 4 ea. Slices Serrano Ham
  • 1 Tbsp. Chopped fresh parsley (I omitted this)
  • 1 Cup All Purpose Flour
  • 3 ea. Eggs
  • 2 Tbsp. Milk
  • 2 Cup Panko or Bread crumbs
  • 2 Cup Vegetable oil
  • Salt and pepper
  • Preheat the oven to 350 degrees F.
  • Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down (I used pre-sliced thin breast meat), being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.
  • Season each pocket with salt and pepper
  • Place a slice of ham in each pocket
  • Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.
  • Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes. (I place ham and cheese on the meat and rolled it up to enclose the filling)
  • Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
  • Beat the eggs and water together.
  • Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
  • Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.
  • Split each chicken breast in half and serve

Maple Glazed Carrots
Taken from epicurious.com

  • 4 1/2 cups water
  • 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons coarse salt

 

  • 6 tablespoons pure maple syrup
  • 3 tablespoons (packed) dark brown sugar

 

  • 2 tablespoons chopped fresh Italian parsley

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.

Transfer carrots to large bowl. Sprinkle with parsley and serve.