Tag Archives: French

Southern-Style Chicken Cordon Bleu

26 Apr

One of my good friends Kristin is an editor at the fabulous blog A Woman’s Paris.  I would highly recommend this site for anyone interested in French style, culture, cooking and more.  In addition, the creator of the site is a talented artist and sells her whimsical drawings as iPhone and iPad covers at the following site.  I love them all but I think the Avenue Montaigne drawing is my favorite.

Avenue Montaigne, Paris

Avenue Montaigne, Paris
Photo Credit: A Woman's Paris

After my successful (but tiring!) attempt creating French macarons last year and talking with Kristin about French cooking, I was inspired to try and create a classic French dish but to add a Southern twist to it.  Below is my adaptation of the famous French entree Chicken Cordon Bleu.  This recipe has its roots in a Rachel Ray 30-Minute Meals episode that I watched years ago in college but never wrote down.  The thick, hearty mushroom-gravy is what really makes this a “Southern” dish.  Bring your appetite to the table when you make this dish – it’s rich and very filling!

Southern-Style Chicken Cordon Bleu with Mushroom Gravy
Serves 4

Ingredients (for the chicken)
4 chicken breasts, butterflied (you can have the butcher do this for you)
Fresh sage
Prosciutto
Fontina cheese
Flour
2 tbsp. Extra Virgin Olive Oil

*You also need: Toothpicks 

Directions (for the chicken)
1.  Preheat oven to 400 degrees.
2. Place small amount of cheese, sage and prosciutto in each chicken breast.  (Note: I overstuffed the chicken breasts and put way too much filling in the pictures below.  They are included so you can see the layout only.)


3. Starting at one of the narrow ends of the chicken breast, roll each chicken breast up and secure with a couple of toothpicks.  Coat each roll up in flour.


4. Heat a skillet using medium heat and add extra virgin olive oil.  When heated, add the chicken breasts and brown.
5. When browned, place chicken breasts on a baking sheet and bake for 30-40 minutes until fully cooked.
6. Remove from oven and place one breast on each plate.  Remove toothpicks immediately before adding gravy and serving.

Ingredients (for the gravy)
1 package crimini or button mushrooms
2 tbsp. unsalted butter
2 tbsp. flour
Dry white wine
Chicken Broth (low sodium stock)
Salt and pepper, to taste

Directions (for the gravy)
1.  Heat a skillet over medium-high heat and add butter.  When butter is melted, add mushrooms to skillet and cook until browned and soft.
2. Add flour and 1/4 cup wine and 1/4 cup chicken broth to skillet.  Mix until incorporated and warm.
3.  Season with salt & pepper.  If you want more acidic sauce, add more wine.  If you want thicker sauce, add more flour.  I usually wing it here so apologies I can’t give more specific directions!

Serve With…

Sauteed Green Beans or Spinach

and

Cheesy Risotto with Peas
Serves 4

Ingredients
Arborio Rice (4 servings according to rice package)
2 tbsp. butter
2 cloves garlic, minced
1 32 oz. container low-sodium chicken broth
1 cup frozen peas, defrosted
1/2 – 1 cup grated Parmesan cheese

Directions
1. In a saucepan, heat chicken stock until warm but not boiling.  Keep warm while you prepare the risotto.
2. Heat a large pot over medium-high heat and add butter.  When melted, add garlic, rice and 1 cup chicken stock, stirring frequently.
3. When the chicken stock cooks off, ladle another cup of broth into the pot.  Continue doing so until the rice is cooked, which should take about 20 minutes.
4. About halfway through cooking the risotto, try out the rice.  If it is TOO chicken-y, substitute 1 cup of water instead of chicken broth when the liquid runs out for the next cycle.
5. When the rice is cooked, add the peas and Parmesan cheese to the pot, stirring rapidly to incorporate.
6. Serve immediately and top with freshly ground black pepper and an additional sprinkle of Parmesan cheese.

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Christmas Treat: Peppermint White Chocolate French Macarons

24 Dec How to Make French Macarons

How to Make French MacaronsIn 2007, I visited my good friend Kristen who was living in Paris at the time (lucky girl!).  One of my favorite parts of the visit was spending afternoons recharging at La Duree, a tea and pastry shop, after spending the mornings sightseeing, shopping and walking around Paris.  La Duree is most well known for their delectable macarons (not to be confused with coconut macaroons).  “Le macaron” is a French sweet consisting of two cookies that are hard on the outside but soft when you bite into them that are sandwiched between a layer of ganache or fruit preserves.  If you are interested in learning more about the history of “le macaron,” check out this website.  Until a few months ago, La Duree only had stores in Europe (Paris, London, etc.) and the Middle East (Saudia Arabia, Kuwait, etc.), so to get my macaron fix, I had to stock up when I visited Kristen or when I am in London for work.  However, La Duree recently opened up a NYC-branch of their famous Parisian tea shop at 864 Madison Ave. on the Upper East Side so now I can get macarons whenever the craving strikes (which is quite often!).  I always wondered how to make macarons until a few weeks ago I found a recipe for macarons from Allison Eats blog on the Word Press dashboard.  You can find my adaptation of her recipe below.  While I won’t be giving up La Duree macarons anytime soon, I can’t wait to serve these at Christmas dinner tomorrow with coffee or hot chocolate after dessert!  If you are new to making macarons like I was, the following sites provide a useful primer on preparing macarons and how to beat egg whites.  It took me two tries to get the egg  white perfect.  I would not recommend using an electric mixer; a copper bowl and whisk worked MUCH better.  Also, as a warning, this took me the better part of a day to create these treats.  Be sure you have set aside at least 3-4 hours when you tackle this recipe.  For more information on French Cooking and Culture, check out this great blog – A Woman’s Paris.  The watercolor iPhone cases are to die for!

Peppermint White Chocolate French Macarons
(Makes 30-40)

Ingredients (for the macarons)
1 1/3 cup almond flour (fine meal)
3 cups powdered sugar
6 large egg whites, room temperature
Pinch cream of tartar
1/2 cup + 2 tbsp granulated sugar
1/4 tsp. peppermint extract
Red food coloring (optional)

Directions (for the macarons)
1. Get out 5 baking sheets and line each with parchment paper.  Using a pencil, draw 1.5″ circles approximately 1″ apart on the papers.  I felt silly doing this, but it really helped me get the hang of things for my first tray, so maybe only do this for a couple of trays if you are short on time.  In the picture below, the right tray has 1″ circles and the left tray has 1.5″ circles.  I found that the larger 1.5″ macarons cooked better and were simliar to La Duree’s mini macarons in size.
How to Make French Macarons

2.  In a food processor, blend the almond flour and powdered sugar until well incorporated and no lumps remain.
3. In a copper bowl, beat egg whites using a whisk until they are foamy.  When they are foamy, add a pinch of cream of tartar and continue beating.  Gradually add in the granulated sugar about a tablespoon at a time.  Once the egg whites have formed “soft peaks,” add the peppermint extract and 30 drops of red food coloring.  (I added 20 drops of food coloring to my mix and I think it could have used a little more.)  Note: It is important that the egg whites are room temperature as this helps the “peaks” form in the egg whites.  The cream of tartar also helps this so don’t forget this step!

Egg White Foam

Egg Whites @ "Foamy" Stage (Photo Courtesy of bakingbites.com)

Egg White Peaks

Egg Whites @ "Peak" Stage (Photo Courtesy of bakingbites.com)

4. Using a rubber spatula, carefully fold the flour/sugar mixture into the egg white mixture in a few additions.  Blend each time until well incorporated.
5. Fill pastry bag (or big ziploc bag with approximately 1/2″ cut off on a diagonal) with the batter and carefully dispense into your drawn circles.  Once the tray is filled, rap the baking sheet on the counter to help settle the batter.  Let trays sit out at room temperature for at least 15 minutes so that a slight crust forms on each shell.  Note: Letting the shells sit at room temperature before baking is a crucial step.  This is how you obtain the crunchy on the outside/chewy on the inside French macaron texture.
How to Make French Macarons
6. While the shells are sitting, preheat the oven to 375 degrees.  Bake ONE tray at a time for 9-12 minutes, until the shells are slightly crisp on top.  Remove from oven and allow to cool before removing from trays.  (To me, they look the the image from the Scrubbing Bubbles ads when they are finished.)  Repeat process one tray at a time until all trays are cooked.
How to Make French Macarons
7.  Once the macarons have cooled, pair each shell with one of similar size and shape.  For each pair, flip one over so they are ready to be filled with the ganache.
How to Make French Macarons
Ingredients (for the ganache)
2/3 cup heavy cream
10 oz. good quality white chocolate, finely chopped (I used two 4-oz. Ghiradelli white chocolate bars and 2 oz. Tollhouse white chocolate chips)
1 1/2 tbsp. unsalted butter, at room temperature, cut into 3 pieces

Directions (for the ganache)
1. Put the white chocolate in a heat proof mixing bowl.
2. In a small saucepan, bring the cream to a boil.  Immediately remove from the heat and pour over the chocolate.
3. Using a whisk or rubber spatula, stir ingredients together until smooth.  Then stir in the butter.
4. Place the bowl over a larger bowl filled with ice water, stirring constantly until ganache is thick and won’t run.
5. Place ganache into pastry bag (or Ziploc bag with 1/2″ opening cut on diagonal at one end).  Work quickly so the ganache doesn’t harden.  Carefully pipe filling onto flat side of one shell, leaving space around the edges.  Pick up the filled shell’s empty pair and place it on top of the filled shell, gently twisting as you press them together.  Once all macarons have been filled, store in the refrigerator.  They are best enjoyed the following day when brought to room temperature.

Merry Christmas everyone!  Best wishes for a happy holiday and a blessed new year!