Supremes de Volaille Orloff (Chicken)

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A French recipe learned in my 20+ years with Eva Kenly. This is easy to make and can be made completely ahead. It's chicken breasts with mushroom duxelles (sauteed mushrooms with Madeira) and a Gruyere sauce.....it is easy and delicious!

 

Supremes de Volaille

6 Chicken Breast halfs, boneless

salt and pepper

2 T unsalted butter

duxelles (recipe follows)

Sauce Mornay (recipe follows)

1/2 cup milk

1/2 cup Gruyere cheese grated

Mushroom Duxelles

1 lb. mushrooms, sliced

2 T chopped shallots

2 T unsalted butter

salt and pepper

2 T Madeira Sherry

In a large saute pan, heat the butter and add the shallots. Cook over medium heat for 2 minutes, do not allow to brown.

Add the mushrooms to the pan and cook, increasing heat, until they look dry. This will take about 5-8 minutes. Season with salt and pepper, add Madeira, and cook again until all liquid has evaporated. Remove to a bowl and cool.

In same saute pan, heat 2 tablespoons butter and saute chicken breasts over medium heat. Four minutes on each side. Cover the pan after turning the chicken breasts. Remove from heat and season with salt and pepper.

Spray a oven proof dish with cooking spray. Place the breasts in and top with a thick layer of the duxelles.

Preheat oven to 475 F degrees

Heat the sauce Mornay to a boil, adjust the seasoning and thin with milk if necessary.

Spoon a thick coating of the hot sauce over each of the breasts.

Sprinkle with the grated Gruyere cheese and place in lower third of the oven.

Bake for 10 minutes, until sauce is bubbly and cheese is golden brown.

 

Sauce Mornay

 2 1/2 T unsalted butter

3 T flour

2 Cups milk, hot

salt and white pepper

pinch of nutmeg

2/3 cup grated Gruyere

In a saucepan, heat the butter. Add the flour and cook over low heat, for two minutes. Off heat, add the hot milk and whisk to blend well. Return to heat and bring to a low boil, reduce heat and cook for 2-3 minutes. Season with salt and pepper, then stir in the cheese and stir until melted. Remove from heat and cover with plastic wrap placed directly on the sauce.

FALL ON THE RIVER! CHEERS! JJ

Strawberry Shortcake Roulade

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A roulade is a lot easier to make than you think. Whether it's a meringue roulade or a sponge, they're a simple dessert that can be jazzed up with a tasty filling. 

Crispy Garlic Pita toasts

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What meal wouldn't  be a little happier with some crispy, crunchy, garlic-infused pita toasts? From a ho-hum lunch salad to a simple chicken dinner or a Charcuterie board , allow me to offer up this way to perk up your plate. As long as you have a few rounds of pita bread and a bottle of garlic powder and Italian seasoning, pita toasts are just minutes away. 

Japanese Cucumber Salad

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I love cucumbers and have revisited a old family recipe to bring it up to date. This is a very healthy side salad with a refreshing finish! 

Spaghetti Bolognese for a CROWD!!

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A family favorite and "comfort food"! I make this for a crowd or freeze into portions! A Wee Bear favorite!

This a classic Bolognese for meat lovers! It is pretty straight forward but it does require about 3 hours of simmer time. 

This makes about 3 quarts of meaty sauce and will be perfect for about 3 pounds of pasta!

Creamy Sausage Orecchiette

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 My husband just loves one-dish meals. So easy, so tasty, and so easy to clean up (since I cook, someone else has to do the cleaning)! This orecchiette pasta recipe doesn’t disappoint, and adding the fennel in there guarantees my "Wee Bear" eats a veggie too (he won't even bother to pick it out)!

 

Orecchiette is just a fun pasta, with its ear shape...it looks yummy and tastes great! The shape holds the sausage and sauce perfectly and taste like eating a mouthful of little spoons.

 

Creamy Sausage Orecchiette

1 lb. orecchiette

2 T. light olive oil

1 lb Italian sausage, casings removed0 I used both sweet and hot sausage

1 Fennel bulb (approx 14 ounces), cored and thinly sliced, chop the fronds and reserve

3/4 cup dry white wine

1 cups freshly grated Parmesan cheese

Kosher salt

Freshly ground pepper

Cook the pasta in a large pot of boiling water until al dente'. Drain pasta.

Heat, oil in a large skillet while the pasta is cooking over medium high heat, add the sausage and cook until browned. Transfer to plate.

Add sliced fennel to skillet and turn the heat up a bit. Season the fennel with salt and pepper. Cook until the fennel starts caramelize, about 7-8 minutes. Continue to cook and add 1/3 cup water. Turn heat down to med high and scrape up any brown bits on bottom of the skillet. Cook for 10 minutes until caramelized.

Add the orecchiette and wine and cook, tossing the orrechiette to coat in the sauce. Cook until the wine is reduced to a creamy sauce. Add sausage and chopped fennel fronds and Parmesan cheese, toss to combine and season with salt and pepper to taste.

* I think toasted pine nuts would be a good topping on this dish too

 

We are on our last week here in Ocho Rios.....wha wha! It has been a fun and super relaxing 4 weeks. 

 

Now, home to a golf tournament and then off for a week of skiing in Tahoe with my daughter, son in law and two of the eleven grandchildren. 

 

I have to say, I never knew retirement was this much fun! Cheers! JJ

 

JJ's Buffalo Dip

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Super bowl is this weekend! I have no favorite teams and I'm in Ocho Rios, away from the chaos of my Scottsdale home near the Super Bowl and the Waste Management tournament...Trust me when I say, our town is ALIVE!! 

Maurice, our chef, here at Jamaica Inn is all ready for us (most likely only a handful of Americans are here, mostly the Brit's) with a Super Bowl menu that includes his delicious "Hot Wings"! He hasn't divulged the recipe to me yet, but, hopefully I can sweet talk him into it with some good Rum!! In the mean time, I have some old favorites you could whip up, some are healthier than others!