Basque Chicken with Bell Peppers

This delicious braised chicken hails from the Basque region, where the cuisine shows both French and Spanish influences. Chicken is simmered with spices, flavorful pancetta, and bell peppers. The result is tender, flavorful meat that falls off the bone, and a delicious homemade stock. Use a whole chicken that is cut up into 8 pieces so it will easily fit in a soup pot. Sometimes you can find "cut up chicken" at the grocery store (for example, our neighborhood Trader Joe's has it). If not, buy a whole roasting chicken and use a very sharp knife to slice off the wings, drumsticks, and thighs, then split the breasts down the center. Do not remove the bones or skin before cooking -- these add wonderful rich flavor to the stock.

Moet & Chandon Imperial Champagne: one for a special occasion

Normally I won't spend much money on a bottle of bubbles, but every once in awhile I think it's worth it to spring for the real deal. It is actually illegal to call a sparkling wine "champagne" unless it is from the French region Champagne. Moet & Chandon easily justifies its place on the list of best-selling non-vintage champagnes in the world. Well-balanced with hints of ripe pear, this champagne is just off-dry with a lovely clean finish. Save it for a special occasion that demands just the right toast. $32 at Costco.

Grand Marnier Cake with Chocolate Frosting

Normally I wouldn't post two cake recipes back-to-back, but this one is too good to keep secret. My husband requested an orange-chocolate birthday cake this year. This was new territory for me, but I was happy to experiment, and absolutely thrilled with the result. This is quite possibly the best and most decadent birthday cake I've made to date.

Pecans lend a delicate sweetness to this moist and buttery cake, while whipped egg whites make it light and fluffy. I created a subtle and pleasing orange flavor by using sour cream to balance Grand Marnier, orange zest, and orange extract. The secret to a perfect cake is to use really top-notch butter. Que manifique!

Quiche Lorraine: a savory French custard

Quiche is a savory French treat that is commonly served for brunch, lunch, or as an appetizer.  Gruyere, egg, heavy cream, and bacon combine in this richly flavored, creamy custard. Those who attended my rehearsal dinner will probably remember the delicious mini-quiches that my talented sister-in-law Andrea prepared for our guests. This is an adaptation of her basic recipe. I recently served this for a baby shower, and have also made it for Sunday brunch.

I'm a little lazy - I don't find it worth my time to make homemade pie crust, and typically use a frozen pie shell instead. However, if you are more motivated than me, you can line a ceramic pie plate with pastry
and pre-bake for 5 minutes at 450 degrees before adding the other ingredients. If you can't find gruyere cheese, Swiss cheese may be substituted.

Lemon Chicken with Artichokes & Capers: gourmet in 30 minutes

Here's an easy, delicious chicken recipe from my standard repertoire. It's quite similar to chicken piccata. Capers and artichoke hearts add a nice counterpoint to the heartiness of breaded chicken, while lemon juice and white wine add freshness and balance.  This one is perfect for nights when I only have 30 minutes to get dinner on the table, but want a gourmet-quality meal. 

Ingredients

1 lb boneless skinless chicken breasts 

1/3 cup flour
zest of one lemon
1/2 tsp paprika
1/2 tsp garlic powder
1 tbsp olive oil

1 tbsp butter

juice of one lemon (approx 1/4 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1 (14 oz) can artichoke hearts, quartered (packed in water not oil)
1/4 cup capers, drained

Directions

1.  Using a meat mallet, pound the chicken breasts flat and thin (approx 1/4" thick). Cut into 4-6 medium sized pieces. (Note: this allows the chicken to cook quickly so the breading doesn't get soggy.)

2.  Combine the flour, garlic powder, paprika, and lemon zest in a shallow bowl. 

3.  Dredge each piece of chicken in the flour mixture.  

4.  Heat the olive oil in a large fry pan over medium heat.

5.  Cook the chicken in the oil, 2 minutes per side, until just browned. Remove to a plate.

6.  Add the chicken broth, wine, lemon juice, and butter to the pan. Bring to a simmer.  

7.  Add the chicken back into the pan and cook for 5 minutes on medium heat, until cooked through.

8.  Add the capers and artichoke hearts, cooking for 1 more minute until heated.  

When I have a little extra time, I use the leftover white wine and chicken broth to make a simple risotto. (You can read how to make risotto here. Skip the herbed tomato topping and use the same white wine used for the main dish. Don't have shallots? Use a little bit of onion instead.)  Otherwise, I serve the chicken with rice or cous cous. Add a simply steamed green veggie such as zucchini or asparagus to make this a complete meal. 

Enjoy!

Mushroom-Basalmic Sauce: a perfect topping for steaks

Flavorful crimini mushrooms shine in this tangy reduction, but it works with any type of mushroom. (Note:  if you choose portobello mushrooms, remove the black gills.)  Serve atop a delicious grilled steak, or spoon it onto a side of pasta.

Ingredients

1/2 lb mushrooms, sliced
1/2 cup olive oil
1/2 cup chopped shallots
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
Optional spices:  pinch oregano, basil, marjoram, thyme, and/or rosemary

Directions

1.  Heat the olive oil in a large skillet over medium heat.

2.  Add the mushrooms, stirring to fully coat them in the oil, and saute for 3 minutes.

3.  Add the shallots, garlic, and dried herbs.  Saute for 2 additional minutes.

4.  Add the vinegar and Worcestershire sauce, stirring to fully incorporate.  Bring to a simmer and then reduce the heat to low.

5.  Allow the sauce to simmer for 20-25 minutes, stirring occasionally to prevent scorching, until it begins to look like a syrup.  Remove from heat and serve.

Reheating note:  This sauce will keep in the fridge for up to 3 days.  Reheat in a small pan over low heat, stirring to prevent scorching.

Pork Chops with Cherry-Port Sauce: sweet-savory perfection

The careful combination of sweet and savory flavors can delight the palate.  Pork chops are braised with port soaked cherries, shallots, garlic, fresh thyme, and a splash of white basalmic vinegar to create a perfect balance of flavor.  Try this for your next special meal - it's sure to impress.

Ingredients

1 cup cherries, pitted and chopped

1 cup port
1/2 stick butter, cut into pats
2 large shallots, sliced
1 clove garlic, minced
4-6 pork chops (approx 1" thick)
sprigs of fresh thyme
2 tbsp white basalmic vinegar




Directions

1.  Combine cherries and port in a small bowl. Set aside to soak.

2.  Melt the butter in a large skillet over medium heat, add shallots and garlic, and saute until lightly browned.

3.  Add the pork chops to the skillet and brown on both sides (~2 mins per side).  Remove chops to a plate.

4.  Add the port-cherry mixture and several sprigs of thyme.  Bring sauce to a simmer.

5.  Add the browned pork chops, arranging so they are partially submerged in the sauce.

6.  Reduce heat to med-low and cover, simmering the chops for 15 minutes.

7.  Flip the chops and simmer for an additional 10 minutes.

8.  Remove the chops to a plate and cover.

9.  Raise heat to high, add vinegar, and boil to reduce, 5-10 minutes.  Discard the cooked thyme sprigs.

10.  Serve the pork chops with sauce spooned over them.

To make a beautiful presentation, garnish the pork with a sprig of fresh thyme and compliment with a simply steamed green vegetable.  I chose green beans to contrast the fruity, burgundy colored sauce.  Asparagus or snow peas are other good choices.  I paired this with a Bordeaux.  Fruity wines such as Petite Syrah or Chianti would also be excellent pairs.

Life is sweet.  Savor it!