Saturday, October 14, 2006

Chicken Milano

My favorite dish at Macaroni Grill is their pasta milano. yummy. I found a comparable recipe online and gave it a whirl. It turned out excellent! The sauce was amazing. If you love pasta and creamy sauces, you will love this recipe!!

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
4. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Monday, May 22, 2006

Half-baked Chocolate Souffle

Anytime I see "Chocolate Souffle" on a menu, I cannot help but order it. My little obsession started at a local restaurant in Laguna Beach called 230 Forest Ave. So for Jeremy's birthday cake this year, I was deteremined for a new project, and found the perfect recipe along with a chocolate sauce to make. It turned out so delicious! If you love chocolate, it's a must try! I served it with French Vanilla Ice cream and chocolate sauce. See recipe below. Bon Appetit! And Happy Birthday Jeremy!!

· 1 pound semisweet Ghirardelli chocolate, coarsely chopped
· 1 cup unsalted butter, plus 2 tablespoons melted butter for coating cake pan
· 8 large eggs, separated, at room temperature
· Pinch of salt
· 3/4 cup superfine sugar, plus more for coating cake pan
· 2 tablespoons Grand Marnier, or Orange liqueur
· 1 teaspoon pure vanilla extract
· 1/2 teaspoon cream of tartar
· French Vanilla Ice Cream for serving
· Grand Marnier Chocolate Sauce (see below)

1. Place an oven rack on the middle shelf of the oven. Preheat the oven to 350 degrees F. Brush a 10-Inch souffle dish with melted butter and coat the bottom and sides of the pan with superfine sugar. Tap out any excess sugar.
2. Combine the chocolate and butter in a microwave-safe bowl. Heat, uncovered, on medium power for 1 1/2 to 4 minutes, until the butter melts and the chocolate becomes soft and shiny. Remove the bowl from the microwave and stir until chocolate is completely melted and thoroughly combined with the butter. Set aside.
3. In a large bowl, using a hand-held mixer set at medium speed, beat the egg yolks and salt until blended. Gradually add 1/4 cup sugar and beat for 4 to 6 minutes, or until the mixture is pale yellow and forms a slowly dissolving ribbon on the surface of the batter when the beaters are lifted. Whisk in the Grand Marnier and vanilla. Gradually whisk the egg yolk mixture into the melted chocolate.
4. In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium-high and continue beating until the whites become opaque and form soft mounds in the bowl. Continue beating, adding the remaining 1/2 cup sugar 1 tablespoon at a time, until soft peaks form.
Stir one third of the beaten egg whites into the chocolate batter to soften it. Using a rubber spatula, gently fold in the remaining egg whites just until blended.
5. Spoon the chocolate batter into the prepared pan. Bake for 25 to 35 minutes, or until the cake appears puffy and firm. The cake should still be moist but not liquid in the center, so a bamboo skewer inserted into the cake should not come out clean.
6. Remove the cake from the oven and cool on a wire rack for 15 minutes. It will fall slightly as it cools. Slice and serve the cake slightly warm with Creme Anglaise or ice cream. Drizzle with chocolate sauce.

Grand Marnier Chocolate sauce:
1/4 cup heavy cream
1 1/2 teaspoons Grand Marnier
3/4 teaspoon sugar
4 ounces Ghirardelli semisweet chocolate, finely chopped
In a saucepan over high heat combine cream, Grand Marnier and sugar. Bring to a boil, remove from heat and stir in chocolate immediately, stirring until chocolate is completely melted. Keep warm in a double boiler or bain marie or serve immediately. Yield: about 3/4 cup