Recipes On Rails: New Recipes tagged with cream

Chicken in tarragon tomato cream

2012-05-18 07:29:50 UTC

Ingredients:

Default
4.0 each Chicken Breast deboned
1.0 each Onion diced
1.0 each pattipan squash large, cubed
0.25 cup Cognac
1.0 cup Stock, Chicken
0.5 cup Cream, Heavy
2.0 tablespoon Butter
1.0 each Zucchini Slices cubed
1.5 tablespoon Tarragon finely chopped
0.5 can Tomatoes, Diced
4.0 ear Corn cut off cob

Instructions:

Preheat oven to 450

Cut up pattipan squash, removing seeds that are in the middle. Add the cubed zuch.

Toss with oil, salt and pepper. Spread out on cookie sheet.

Roast in the oven till squash starts to brown on top.

If using Sous-vide chicken breasts, remove from the bag, dry, and pan fry to give chicken color.

Otherwise, Use brined deboned chicken breasts. Preheat pan to med high. Dry breasts and toss with oil, salt and pepper. Lightly oil the pan and saute chicken breast.
Place browned breasts into the oven to finish cooking. When done, remove from oven, and set breasts aside.

Return uncleaned pan to the heat. There should be just a little fat in the pan. If not, add some. Add the diced onion and saute. Since there's the brown chicken fond in the pan, make sure you don't burn it. It may loosen with the moisture from the onions. When the fond can take no more heat (onions may not be done yet), add the cognac and flame. When flames die down, add corn kernels, and finely minced tarragon.

Reduce.

Add chicken broth, and reduce further.

While broth reduces, drain pasta. Add about 1/2 can of diced tomatoes (Progresso roasted tomatoes works well) and cook for a few minutes, stirring. Add the pasta and the roasted squash/zucchini to the pan and toss.

Cook briefly to finish the pasta if needed and add the cream. Adjust seasoning with salt and white pepper. When it reaches the proper consistency, remove from heat and stir in the butter, a little at a time.

Plate the pasta. Slice the chicken breasts, and arrange on top of the sauce. Sprinkle plate with chives.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/440

Cream Sauce for Mushrooms

2012-05-21 23:12:13 UTC

Ingredients:

Default
0.5 clove Garlic
1.0 ounce Shallots
1.0 tablespoon Vinegar, White Wine
1.0 tablespoon Wine, White
0.5 cup Cream, Heavy

Instructions:

Cook some garlic and shallots in some white wine vinegar and some white
wine. When almost dry, add heavy cream. Sauce the side of the plate with
the shrooms in the middle

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/31

Lobster Bisque

2012-05-20 12:45:16 UTC

Ingredients:

Default
1.5 pound Lobster
5.0 tablespoon Butter
0.25 each Carrot
1.0 each Onion
0.5 each Bay Leaves
1.0 stem Thyme
2.0 sprig Parsley
3.0 tablespoon Cognac
0.33 cup Wine, White
0.5 cup Stock, Fish
0.25 cup Flour, all-purpose
3.0 pound Milk
3.0 cup Cream, Heavy

Instructions:

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.

For Mother's Day, 2004, this went over very well :) I made some changes though.... First, I had a live lobster, and didn't want to cut him up raw... so... I used some Minor's fish base and water to make the stock, and added the milk and brought that to a boil. I then plunged the lobster into the boiling liquid, and cooked him there.... I then broke off the claws, arms, tail, and chopped the body and proceeded as above, reserving the liquid, and added it all after the white wine.

Also, I purchased a container of lobster meat at Costco. The lobster at Wegmans was about $20, being over 1.5 lbs at $10,95/lb. The lobster meat at Costco was about $19. This was a very expensive soup to make.... but it was loved by everyone!!!! Dad said it was an appetizer, not a soup at)

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/60

Lobster Sauce

2012-05-20 15:09:09 UTC

Ingredients:

0.25 cup Butter, Lobster see recipe
0.25 cup Flour, all-purpose
2.0 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Melt the lobster butter in a saucepan.

Add the flour and cook, stirring for a few minutes.

Regarding the stock, I had used some canned frozen lobster for the lobster ravioli recipe, so I squeezed out the juice/broth from there and reserved it. That gave me about 1 cup of stock, and I added another cup of chicken stock. You can use all chicken stock, but it won't be quite as pink, or have the same lobster flavor. If you should be fortunate to have lobster stock, feel freeze to use it. Add the stock to the butter and flour.

Stir in the cream and adjust seasonings with salt and pepper. You could spice it up with a little cayenne if you want.

Servings: 8
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/561

White Sauce

2012-05-20 17:41:09 UTC

Ingredients:

500.0 gram Stock, Chicken
50.0 gram Flour, all-purpose
30.0 gram Butter
0.5 teaspoon salt
50.0 gram Cream, Heavy

Instructions:

Place the first 4 ingredients into the TM bowl, and process at 90C, speed 4 for 7 minutes. Stir Cream in.

Adjust seasoning with salt and freshly ground white pepper.

Servings: 6
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/628