Monday, November 26, 2012

Still Craving Turkey, After Thanksgiving?

Juicy Turkey Breast with

Ingredients: Yields:
• 1 Turkey Breast (bone in)
• 1 Tbsp cooking oil
• 1 cup chicken broth Marinade
• 2 tsp olive oil
• ½ tsp minced garlic
• ¼ tsp minced fresh rosemary
• ¼ tsp minced fresh thyme
• ½ tsp lemon zest
• ½ tsp lemon juice
• 1 oz flour (¼ cup)
• 1 oz butter (2 Tbsp)

6-8 servings
Mix together marinade, rub under skin of turkey and on exposed meat,
refrigerate several hours or overnight.

Heat cooking oil in pressurecooker over medium-high heat,
and brown turkey on all sides.

Add chicken broth.

Close and lock the lid in place. Heat on high until pressure builds
and the indicator rod rises.

Turn down the heat when the second white ring appears on the
indicator rod, and cook for 25-30 minutes. (Internal temperature
of turkey in thickest part should be 165 degrees)

Turn off the heat, and release the pressure by pressing the button
on the handle or by running cold water over the lid in the sink.

Once all pressure is released, open the lid.

Remove breast from cooker and let rest in foil at least 10 minutes
before slicing. Reserve the cooking liquid.

Make a roux with the flour and butter in a saucepan and cook
3 minutes, then whisk in cooking liquid for the gravy.

Wine pairing: Frey Vineyards organic Zinfandel:

Wednesday, November 7, 2012

Chicken curry from the wok!

The wok is not just for fans of Chinese cuisine. Similar cooking vessels are used in India and Thailand. Fissler's Sunset Chicken Curry combines vegetables and meat beautifully and it's fast and easy to prepare. The Original Pro Collection® wok from Fissler is distinguished by its flat bottom allowing it to be used on any cooking surface including electric and induction.

Ingredients for 4 servings
1 carrot
1 kohlrabi
1 red bell pepper
½  Romanesco broccoli or regular cauliflower
2 small red onions
1 tsp grated or chopped ginger
2 organic oranges
1 bunch cilantro
1 bunch Thai (or regular) basil
2 chicken breasts
3 tablespoons oil
2-3 tsp red curry paste or curry powder
1 can of coconut milk
Scrub the carrots, peel kohlrabi and deseed peppers and cut all into thick strips. 
Cut Romanesco or cauliflowerflorets in half lengthwise.  
Peel onions and cut into wedges.
Wash and dry oranges. Grate zest from the peel of one orange. Squeeze the juice from both.
Wash chicken, dry with paper towels.
Cut the meat into 1/4 inch slices.
Place oil in the Fissler
Original Pro Collection® wok, heat on high, and sauté meat.
Add the vegetables and cook while stirring until vegetables are tender but still “al dente”. Add curry paste, coconut milk and orange juice. Cook for 5 minutes
Finally, sprinkle with orange zest and herbs, that have been lightly chopped
Serve with basmati or jasmine rice.

Aroma with zing: Chicken from the pressure cooker

The unusual combination of honey, beer and juniper berries in Chicken with Juniper Berries from Luxembourg, combines quickly and easily in the new Fissler Vitaquick® pressure cooker.  Pressure cooking preserves the delicious aroma by sealing in the ingredients during cooking. Vitamins and minerals are retained as well, and all of this is done in half the time of conventional stovetop cooking. 

Chicken with Juniper Berries from Luxembourg
Ingredients for 4 servings:
1 roasting chicken cut into six pieces
16 oz beer
1 oz butter
10 Spring onions
3 shallots, finely chopped
¼ cup gin
1 tablespoon flour
6 juniper berries, crushed or ground (if you can't find juniper berries substitute peppercorns or coriander seeds)
1 teaspoon salt
1 ½ cups mushrooms, quartered
2/3 cup crème fraiche
1 Tbsp honey
1 small bunch parsley, finely chopped

Marinate chicken pieces in beer for 2 hours.
Trim and cut green onions into one inch pieces
Remove chicken from beer and dry pieces. Do not discard beer.
Melt butter in 6L/6.4 qt Fissler Vitaquick® pressure cooker
Brown chicken pieces on all sides.
Add shallots and green onions and cook for three minutes.
Add gin and stir.
Stir flour into beer and whisk to remove lumps. Pour into pressure cooker.
Add juniper berries and salt.
Place pressure lid on cooker and bring to high pressure (second white ring). Lower heat just enough to maintain high pressure and cook for 15 minutes.
Remove from heat and release pressure. Add mushrooms. Replace lid, bring to high pressure and cook for another 2 minutes. Remove from heat and release pressure
With lid removed, remove chicken pieces from pot.
Return to high heat and simmer uncovered for five minutes, to reduce sauce.
Lower heat and add honey, crème fraiche and parsley and salt and pepper to taste.
Add chicken pieces back into the sauce and serve hot.
Tip: Serve with crusty bread, roasted potatoes or noodles.

Tuscan Mediterranean seduction: Chicken from the grill

Crisp grilled chicken with its golden skin not only smells seductively good, but is also a feast for the eyes. An outdoor grill is not needed with a Fissler Crispy Steelux® frypan with the patented Novogrill® surface. The waffled surface of the pan produces that beautiful grilled look and taste and because you are cooking in a pan, the juices are retained to produce the sauce. Tuscan Lemon Chicken is a pleasant beginning to a long culinary evening with family or friends. 


Ingredients for 4 servings:
1 small chicken, cut into six pieces
2 cloves of garlic
1 small bunch of thyme
2 stems of rosemary
1 teaspoon crushed chili pepper
zest and juice of a large lemon
8 tablespoons olive oil
5 shallots
1 bunch scallions
1 zucchini
10 small potatoes (red or yukon gold)
1 pint of cherry tomatoes
water, wine or broth as needed
coarse sea salt

Wash herbs and remove leaves from stalks.
Finely chop herbs and garlic and mix with chili, lemon zest and 5 tablespoons oil.
Brush the chicken pieces with mixture and marinate covered for 1 hour.
Cut shallots into quarters lengthwise.
Trim scallions and cut into diagonal one inch lengths.
Cut zucchini in half lengthwise and then into  ¼ inch slices.
Scrub potatoes and quarter.
Heat 3 tablespoons olive oil on medium/high heat in 11 inch Fissler
Crispy Steelux® frypan.
Brown chicken pieces on all sides.
Add shallots and sauté for five minutes.
Add potatoes, tomatoes, lemon juice and sea salt to taste.
Simmer on medium/low heat, covered with glass lid for about 20 minutes.
Add small amounts of water, chicken broth or white wine if liquid in pan reduces too much.
After 20 minutes add zucchini and scallions
Cook covered another 5 minutes or until zucchini is tender, stirring occasionally.
Serve with ciabatta bread.