Sauces and Gravies – Page 4 – Rants Raves and Recipes

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.

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March 5, 2017March 5, 2017

Balsamic Chicken and Peppers

A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up. Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.

Ingredients for Balsamic Chicken and Peppers

2 Chicken breasts, butterflied and pounded thin
¼-½ cup all purpose flour
2 Tbs garlic salt
1 Tbs pepper
2-3 Tbs butter
2-3 Tbs cooking oil
3 Peppers,1 green, 1 red, 1 yellow
1 medium onion thinly sliced
3-4 garlic cloves chopped
½ cup chicken stock
¼ cup white wine
4-5 Tbs Balsamic Vinegar

Directions for Balsamic Chicken and Peppers

Place the flour garlic salt and pepper in a wide bowl or plate and combine.

In a large sauté pan place the butter and oil and bring up to medium heat.

Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides. Once browned place on a plate in a 250º oven to keep warm.

Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent. Add the garlic and cook for a few minutes more.

Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.

Once reduced add the balsamic vinegar stir to combine. Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.

place chicken back into the pan and cover with the peppers

Serve with rice on the side.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1488726089&sr=8-2-fkmr1&keywords=calphalon+large+14:+saute+pan+with+lid&linkCode=ll1&tag=rantsravesa06-20&linkId=f03d13089c4235b5ee85e32a2da00329
https://www.amazon.com/Colavita-Balsamic-Vinegar-Modena-Ounce/dp/B00IY5HREA/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1488726213&sr=1-27&keywords=balsamic+vinegar&th=1&linkCode=ll1&tag=rantsravesa06-20&linkId=1528e88e9e7885b16ca85d669c7dc55b

Silly people, it’s CHICKEN, nothing needs to be done, but cook it! Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.

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.

December 10, 2016December 18, 2016

Chicken with Cherry Sauce

Cherry sauce is an oft overlooked tool in a cook’s toolbox, with different components it becomes a versitile tool in your repertoire. It goes great with any poultry, but doesn’t stop there. It compliments pork and even beef, it is an all-purpose sauce. Add more sweetening and take out the vegetables and it makes a great dessert sauce, with port wine and spices a great sauce for meats, it’s uses are endless so don’t ignore the cherry when it comes to cooking.

Ingredients for Chicken with Cherry Sauce

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
½ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Directions for Chicken with Cherry Sauce

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.

Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.

Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries in the small pan up to medium heat.

Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until they just begin to turn translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce at this time). Add the wine and red wine vinegar and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary.

If the sauce appears too thin continue to boil and reduce until you have the consistency you want, or if too thick add additional stock.

Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates aned pour sauce over the top.

Here are a few items to help make this recipe:
https://www.amazon.com/Creuset-Stoneware-Rectangular-5-Inch-Caribbean/dp/B00HYXORJ6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391083&sr=1-6&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=16da8d2bca51c8a2095e631dd7a03dac
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391142&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9379ca32bfb396385ed0df486d0d9d7f

Who needs the sauce – It’s Chicken!!!!!!! always a 5 paw review.

Yum

Chicken with Cherry Sauce

Ingredients

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
¼ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Instructions

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries up to medium heat.
Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until the just begin to turned translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce ant this time). Add the wine and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary. If the sauce appears to thin continue to boil and reduce until you have the consistency you want, or if to thick add additional stock.
Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates with sauce over the top.

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https://www.rantsravesandrecipes.com/chicken-with-cherry-sauce/