Cafe Dion

Poulet Roti a l' Estragon, Tarragon Roasted Chicken

 

Bonjour,

It is winter again. Heat wave of 12 degrees. I can't wait for the warm weather. I have started kick-boxing. I am so soar, I didn't know I had muscles there. But, it is fun. I am working out with a great bunch of ladies. I hope I survive the 10 week program. Here is a quick and healthy chicken recipe. Let me know what you think!

Poulet Roti a l' Estragon:

4-6 ounces chicken breasts, boned and skinned

8 ounces goat cheese, room temperature

Kosher salt

Black pepper, freshly grounded

1 tablespoon fresh tarragon, chopped

1/4 cup spinach, cooked and cooled

20-2x6-inch prosciutto, thinly sliced, if using

2 tablespoons butter

2 tablespoons olive oil

Lemon sauce:

 1 cup white wine

1/2 cup sweet butter, diced

1 tablespoon white vinegar

Salt and pepper

Zest of 1/2 lemon

1 1/2 tablespoons fresh tarragon, chopped

 Preheat oven to 350 degrees F. Cut lenghtwise a pocket in each breast. In a small bowl, mix goat cheese and spinach into a paste. Stuff each breast with goat mixture. Season breasts with salt, pepper and tarragon. If using ( I don't since I am in a diet) wrap each breast with prosciutto slices. Grease an 9x13-inch baking dish, bake chicken for 15-25 minutes or until thermometer registers 165 degrees F and juices run clear. For the lemon sauce: in a medium saucepan, pour wine, vinegar, salt and pepper, bring to a boil. Let the liquid reduce for 10 minutes, at medium-low heat. Lower the heat, add the butter, piece by piece, stirring constantly, until all the butter is melted. Add lemon zest to butter mixture, sprinkle tarragon in the sauce. Adjust seasonings. Spoon sauce over chicken breasts. Garnish with fresh tarragon. Serve immediately.

 Serves: 4

A bientot! See you next Thursday!

©CafeDion 2014

 

Tarte au Citron, Lemon Tart

 

Bonjour,

I hope everyone is recuperating from the Holidays. I think that January is the longest month of the year. It seems to be very difficult for many people to get back into a routine. Well, just relax, take a break and enjoy this new dessert. Forget about your New Year resolutions. I am still working on mine from2 years ago. But I am not giving up. Let's start!

Tarte au Citron:

1-1/2 stick sweet butter, at room temperature

1- 1/3 cups all-purpose flour

1/2 teaspoon sea salt

4-5 tablespoons ice water

6 large egg yolks, at room temperature

1 cup sugar

6 tablespoons sweet butter, cut into small pieces

1/2 cup fresh lemon juice

1-`/2 teaspoon lemon zest

Whipped cream, lemon slices, a fresh mint leaf

For the shells:

In a mixer, mix butter, flour and salt until dough becomes crumbly. Add water 2 tablespoons at a time until consistency is smooth. wrap dough in plastic to chill for 30 minutes. Roll out dough on a cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit. Preheat oven to 400 degrees F.

For the filling:

Combine all ingredients (to lemon zest), in a heavy non-aluminum pan. Cook over medium-low heat, stirring constantly until butter melts and mixture is slightly thickened. Do not allow to boil. Remove for the heat, transfer to a bowl and let it cool. Pour filling into shells and bake 15-18 minutes. let cool, then garnish tarts with whipped cream and thin lemon slice, add mint leaf. 

 Serves: 8-10

A bientot! See you next Thursday!

©CafeDion 2014

 

Ragout de Boeuf, Beef Stew

 

Bonjour,

I hope everyone had a very Happy Holiday season. It is a new year and I hope everyone will be successful in their endeavors. It is time for a great recipe. The weather has not been very cooperating for a lot of us, how about a great bowl of ragout de boeuf?  That should keep our insides warm. This recipe was one of my Mom favorite. I remember the wonderful smell when you opened the front door. I could not wait to remove my winter attire and sit down at the table and gobble down this great dish, especially soaking the thick gravy with a crusty baguette. It is a fast recipe and I know your family will love it. Let's do it!!    

 Ragout de Boeuf:

1 large sweet onion, sliced thinly

1 tablespoon olive oil

2 garlic cloves, minced

2 pouds of round beef or turkey, cut into 2-inch chunks

2 large Russet potatoes, peeled and cut into 3/4-inch chunks

2 cups of good red wine

1-14 1/2-ounce can whole e tomato, broken with your hand, reserve juice

3 tablespoons Dijon mustard

2 tablespoons tomato paste

2 fresh thyme and 2 fresh rosemary sprigs tied together with kitchen twine

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 pound small button mushrooms, halves

3 tablespoons fresh parsley, chopped

 Heat oil in a Dutch- oven pan over medium heat, saute onion and garlic until soft 3-5 minutes. Add all ingredients to onion mixture, except mushrooms and parsley. Bring to a boil. Reduce heat to a low heat and simmer, covered for 1 hour. Add mushrooms to pan and simmer, still covered until meat is fork-tender, keep simmering stew for 1 hour longer. Remove sprigs from beef stew. Serve immediately, and garnish with parsley.

 Seves: 4-6

A bientot! See you next Thursday!

©CafeDion 2014