Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!
This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.
Author: Lori Lynn
Stuffed Chicken Breast, Mushroom Cognac Cream
Stuffed Chicken Breast
With Spinach, Mushroom, Leek, and Goat Cheese
Mushroom Cognac Cream Sauce
The Stuffing
- Spinach
- Mushroom
- Leek
- Goat Cheese
Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.
Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette
Stuffed Chicken Breast, Mushroom Cognac Cream
Rice Pilaf with Fresh Herbs
Chocolate Soufflé
A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.
Mushroom Cognac Cream
Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.
Le Menu
A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.
Passionate Pink Roaster
The stuffed chicken breast was awesome. But forget about the chicken, this post is about the pretty passionate pink little roasting pan!
The blinQ tri-ply pink roaster has a brilliant interior finish, and comes with a stainless steel roasting rack, it is a sweet 14″ X 10″ X 3″ perfect for roasting a whole chicken. Stay tuned for that post…
The roaster joins my original pink pan and a fabulous growing collection of blinQ cookware, products, and tools.
“Pinch yourself to prove it’s not a dream,” blinQ
Another special thanks to Heather and the folks at blinQ USA.
Friends, is it normal to get so excited about a little roasting pan?
Chocolate Soufflés
Chocolate Soufflé (Soufflé au Chocolat)
First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons.
Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy.
Sift in 1/4 c. cornstarch and 1 T. flour, mix well.
Heat 2 1/4 c. milk, 1/4 c. superfine sugar, and 2 tsp. vanilla extract to a boil.
Slowly add the milk to the egg yolk mixture, stirring continuously.
Pour the pastry cream into a clean sauce pan, boil for 2 minutes while stirring, whisk in 1 T. butter. Remove from heat.
Heather Prepared the Soufflés
Beat 12 egg whites until peaks form, then gradually add 3 T. superfine sugar.
Meanwhile, add 3/4 c. unsweetened cocoa powder, 3 T. Kahlua coffee liqueur, and 3 oz. melted semi-sweet chocolate to the warm pastry cream.
Whisk half the egg whites into the chocolate pastry cream, then fold in the remainder. Pour into six 8 oz. souffle dishes that have been brushed with melted butter and dusted with superfine sugar, shake out excess sugar. Run your thumb around the inside rim of the dish to help the souffle rise without sticking.
Preheat the oven and a baking tray to 375. Place the souffle dishes on the hot tray, then bake for 15 -18 minutes. Dust with powdered sugar and serve immediately.
This recipe was inspired by The Food of France, A Journey for Food Lovers by Maria Villegas and Sarah Randell
Fried Oysters, Chipotle Mayonnaise, Salsa Fresca
MALPEQUE OYSTER – (Crassostrea virginica)
Grown on the beds of Malpeque Bay, Prince Edward Island, far in northeastern corner of North America. The Malpeque Oyster was judged the world’s tastiest oyster at the Paris Exhibition in 1900. It continues to be recognized as one of the world’s finest, known for a clean, clear, pure taste.
This Salsa Picante Fresca is from my favorite neighborhood market, El Supermercado. They make great fresh salsas.
Chipotle Mayonnaise is mayonnaise mixed with chipotle (smoked jalapeño) chile adobo sauce.
