Chicken with Morels
Ingredients
1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water <~~~ we used dried chanterelles in place of the morels before and it still came out yummy.
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup clarified butter <~~~ people said they used regular butter and it came out fine.
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine <~~~ we used dry sherry as a substitute
1 cup (8 ounces) creme fraiche <~~~ found this at trader joe's
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 375 degrees F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
Sautéed Prawns in Pastis with Lemon and Cherry Tomatoes
2 tablespoons olive oil
1 1/4 pounds of shrimp (15 per pound), shelled and deveined
10 ounces cherry tomatoes, cut in half
3 tablespoons pastis, such as Ricard or Pernod
3 tablespoons freshly squeezed lemon juice
8 tablespoons (1 stick) unsalted butter, cut in small pieces
2 tablespoons julienned fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
Kosher salt
Freshly ground pepper
1) Warm the olive oil in a large sauté pan over high heat.
2) Add shrimp and sauté for about 2 minutes, stirring frequently
3) Add the tomatoes and the pastis, then flambé until the flame dies out.
4) Add the lemon juice, butter, basil, parsley, and chives and season with salt and pepper to taste.
5) Swirl the pan over the heat just until the butter is completely melted into the sauce. Take care not to boil, or the sauce may separate.
Herbed Basmati Rice
(Jerms thought this was a little dry, so you may want to adjust cooking time or add more butter, I also doubled the recipe).
Ingredients
1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Directions
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
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