Recipes – Page 7 – Rants Raves and Recipes

June 8, 2017June 8, 2017

Chicken Francaise

The other night while looking to make something different that we haven’t put up on the blog yet, I found that I had a lot of lemons left from a night of Chicken Piccata. This works out well as Chicken Francaise is both new to the blog and used up a bunch of lemons!

Most of the recipes that I researched use a whole chicken breast. I found that to get them to cook fully took quite a long time. I prefer to butterfly the breasts and pound them thin before using, as this shortens the time necessary to cook.

Ingredients for Chicken Francaise

1 chicken breast per person
2 eggs
2 Tbs Water or Milk
Juice of 2 lemons separated
1-2 lemons thinly sliced
1 cup all purpose flour
2 tsp garlic salt
2 tsp pepper
2-3 Tbs butter
1 Tbs neutral oil
1 shallot finely diced
1½ cups chicken stock
½ cup white wine
1 Tbs corn starch diluted in 1 Tbs water
salt & pepper to taste

Directions for Chicken Francaise

In a shallow bowl combine the eggs,2 Tbs of water and juice of one lemon and whisk until fully combined.

In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.

Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sauté pan and cook until lightly browned .

Once cooked place on a plate and cover with foil to keep warm.

Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.

Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.

Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste, adjust seasoning if necessary, and spoon the sauce over the chicken.

Place a few thin slices of lemon on top as garnish and serve.

Here are a few items to help make this recipe:
http://amzn.to/2rIWaPk Large Sauté pan
http://amzn.to/2sdeh2u Shallow dishes

If it Mooo’s or Cluck’s I’m in Luck, a true 5 paw effort!

Yum

Chicken Francaise

Ingredients

Ingredients for Chicken Francaise
1 chicken breast per person
2 eggs
2 Tbs Water or Milk
Juice of 2 lemons separated
1-2 lemons thinly sliced
1 cup all purpose flour
2 tsp garlic salt
2 tsp pepper
2-3 Tbs butter
1 Tbs neutral oil
1 shallot finely diced
1½ cups chicken stock
½ cup white wine
1 tsp corn starch diluted in 1 tsp water
salt & pepper to taste

Instructions

Directions for Chicken Francaise
In a shallow bowl combine the eggs, water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sautê pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serv

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June 6, 2017

Hamburgers A La Francaise with Sauce Bordelaise

Hamburgers a La Francaise

Whenever I’m looking for something new to try I always go through all my Julia Child’s books first. I didn’t feel like BBQing so I was looking for something different, this recipe certainly fit the bill.

This recipe comes from Julia Childs book The French Chef Cookbook. It’s relatively easy and certainly will change your view of the lowly hamburger,(watch out Mickey D).

Julia paired it with a red Bordelaise sauce that is a great accompaniment for burgers and steaks, and don’t omit the marrow. Our take was to add a bun bottom to help soak up the sauce!

Ingredients for Hamburger a la Francaise & Sauce Bordelaise

Hamburger a la francaise

¾ cup finely minced onions cooked in 2 Tbs butter
1½ lbs. ground beef (lean)
2 Tbs beef marrow or softened butter
1½ tsp salt
¼ tsp pepper
¼ tsp thyme
1 egg
All purpose flour and 1 Tbs butter for cooking

Sauce Bordelaise

4 inch piece of beef marrow
2 Tbs minced shallot
1 tsp cornstarch blended with
1 Tsp water
½ cup good beef stock or bouillon
2/3 cup good red wine
salt & pepper to taste
2 Tbs minced parsley

Directions for Hamburger a la Francaise

In a food processor finely mince the onions, then cook until softened and allow to cool.

In a bowl place the ground beef, marrow or butter,salt & pepper, thyme and egg, and cooled onion and mix all until fully combined.

Form into 4-6 patties, refrigerate until ready to use.

Take the marrow out of about a 4″ long piece of bone, and cut into pieces.

In a sauce pan bring the bouillon and wine to a boil then take off the heat add the marrow and set aside.

Lightly flour the patties and cook in a large sauté pan until done.

Drain the excess grease from the pan, stir in the shallots. Cook for a few minutes.

Drain the marrow out of the wine and reserve,then add the liquid to the pan and boil rapidly making sure to scrap up the fond or browned bits on the pan.

Reduce the liquid to about ½ a cup remove from the heat and add the cornstarch, stir lightly and allow to simmer for about a minute the taste adjust the seasoning, then add the marrow and parsley and pour over the meat.

Although the original recipe calls for the burger to be served plain, I liked to add a bun bottom that makes a great way to sop up the extra sauce.

Here are a few items to help make this recipe:
http://amzn.to/2rQQtRw Large Sauté pan
http://amzn.to/2rQMcO5 Silicone Whisks

It’s Beef, no need to add anything else, but the sauce was tasty, always a 5 paw effort for meat.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

May 20, 2017June 29, 2017

Cinnamon Scottish Scones

I found all sorts of different recipes for Cinnamon Scottish Scones on-line . I tried a few different methods and recipes in developing this blog and this final try came out the best. The cinnamon mixture for this recipe is enough to make a few recipes, the “filling” will keep in an air tight container in the refrigerator for a few weeks; but once you make this I’m sure you will be getting frequent requests to make more.

Ingredients for Cinnamon Scottish Scones

For the Filling:*

½ Cup of softened butter
½ cup dark brown sugar
½ cup granulated sugar
6 Tbs all-purpose flour
2 Tbs Cinnamon

For the Scottish Scones

¾ cup milk, or butter milk
1 large egg (beaten)
2 cups flour
2 Tbs sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter chilled cut into small cubes
1 Tbs shortening- to grease baking sheet
3- 4 Tbs flour for kneading

* will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Directions for Cinnamon Scottish Scones

Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as cornmeal with no lumps larger than small peas. Place in airtight container and hold in the refrigerator.

Pre heat oven to 425º. with the rack in the cener of the oven.

Lightly grease a baking sheet with the shortening.

In the bowl of a food processor place the butter, flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.

Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly.

On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this and top that with another 2-3 Tbs of cinnamon and a light dusting of flour. Gently knead this mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes). Form into a ball and cut in ½. Form each half into a ball and flatten out to about ½”- 1″ thickness. Cut each round into 6 pieces and place on the greased baking sheet. Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.

Place onto a wire rack to cool slightly.

Best served warm with softened butter.

Here are a few items to help make this recipe:

Och! Laddie. Dinna you know a S.A.P.P. does not have a fondness for Cinnamon! Next time just the scones- nay moore than that will suffice!

Yum

Cinnamon Scottish Scones

Ingredients

For the Filling:*
½ Cup of softened butter
½ cup dark brown sugar
½ cup granulated sugar
6 Tbs all-purpose flour
2 Tbs Cinnamon
For the Scottish Scones
¾ cup milk, or butter milk
1 large egg (beaten)
2 cups flour
2 Tbs sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter chilled cut into small cubes
1 Tbs shortening- to grease baking sheet
3- 4 Tbs flour for kneading
* will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Instructions

Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as cornmeal with no lumps larger than small peas. Place in airtight container and hold in the refrigerator.
Pre heat oven to 425º. with the rack in the cener of the oven.
Lightly grease a baking sheet with the shortening.
In the bowl of a food processor place the flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.
Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly.
On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this top that with another 2-3 Tbs of cinnamon and alight dusting of flour. Gently knead tthis mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes). Form into a ball cut in ½. Form each half into a ball and flatten out to about ½"- 1" thickness. cut each round into 6 pieces and and place on the greased baking sheet. Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.
Place onto a wire rack to cool slightly.
Best served warm with softened butter.

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https://www.rantsravesandrecipes.com/cinnamon-scottish-scones/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.