Cooking Mama Cook Off (Wii) - Chicken Kiev - Gold Medal
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Monday, December 26, 2011
Tuesday, December 20, 2011
Chicken Kiev
Chicken Kiev is a rich and decadent dinner made by stuffing seasoned butter into chicken breasts. Find out how to easily cut and stuff the chicken, and see how to fry it to perfection. For more info, check out the About.com article: busycooks.about.com Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com
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Thursday, December 15, 2011
Chicken Kiev Recipe : Ingredients for Chicken Kiev
Looking for chicken recipes? Learn what you need to make chicken kiev in this free video clip about chicken kiev recipes. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso
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Friday, December 9, 2011
Classic Dishes of Provence: Poulet aux Senteurs de Provence
Poulet aux Senteurs de Provence
(Chicken with Lemon, Basil & Garlic)
Ingredients (for 4 servings):
2 small (and preferably free-range) corn-fed chickens;
2 tablespoons olive oil;
2 lemons;
2 large cloves garlic;
1 teaspoon dried herbes de Provence;
1 bunch fresh basil;
salt and freshly ground black pepper.
Method:
Peel and crush the garlic. Squeeze the juice from the lemons.
Cut each chicken into 8 serving pieces: 2 legs, each separated into thigh and drumstick; and 2 breasts, each cut in half.
Put all the pieces in a large bowl or glass/ earthenware dish and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the pieces of chicken well in the marinade and leave for at least one hour (but longer is best).
Pre-heat the oven to 190C/ 375F/ Gas Mark 5.
Heat a solid, ridged cast-iron grill pan. There is probably no need to add any additional oil. Lay the chicken pieces in the pan, skin side down, and cook for 3-4 minutes. Turn them over and cook for a further 3-4 minutes. The skin should be golden-brown, even perhaps scorched a bit here and there.
You will certainly have to cook the chicken pieces in 2 or 3 batches.
As the pieces complete this preliminary cooking time, transfer them to a roasting tin in the pre-heated oven. Allow them to finish cooking until the juices from the thighs run clear. This should take about another 15-20 minutes or so.
When all the pieces are cooked, dish them up on a large serving platter. Scatter over some coarse sea salt and some finely shredded basil leaves.
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Friday, December 2, 2011
Ukrainian Borscht
It may seem just a bowl of beetroot and cabbage with meat stock, but to the housewives of Kiev, Borscht used to be the common denominator in every family kitchen. From small Kiev apartments where students and singles lived, to luxury Kiev hotels, it was recognised as the city's 'soul food'.
The first thing those from Kiev will tell you is that Borscht isn't Russian, it's Ukrainian. Every Ukrainian cook has developed their very own way of making 'Borshchevik' which comes from the Slav meaning 'hogweed' - a now forgotten but important vegetable to Slavs, as the leaves and stalks made great soup.
There's thin, thick, smooth, lumpy, and rich Borscht. Some use Kvass (a mild fermented liquor), others use lemon, non traditionalists dare to add basil, some add dried apples, marrow, and even prunes, but the basic ingredients haven't really changed in generations; stock made from beef bones, chopped onions, carrots, potato, cabbage, tomato, grated beets and garlic, plus the all-essential addition of Salo which is pork fat. (Salo and garlic are to Ukrainians what olive oil and tomatoes are to the Mediterranean). The finished product takes an average cooking time of around three hours.
The soup is usually then served with a sprinkling of finely chopped parsley, plus a generous dollop of sour cream. The best borscht is said to be one that has a velvety sweet texture and is rich and stocky, and offers a contrast to the chunkiness of the vegetables. Borscht is a full meal in itself, but if one is ravenously hungry, you could then risk a seriously filling meal in a Kiev Hotel by going on to order a plate of galushki, which is large portions of pasta topped with fried chicken and covered in garlic sauce.
The pigsties of Poltava have always supplied the best pork for Salo, situated between Kiev and Kharkov, one of the country's eastern cities. Many a foreign pig farmer has seen fit to travel to Kiev, and having sampled slivers of Salo at breakfast in their Kiev hotel they will then travel on to a pilgrimage to Poltava. It's here they seek out the data on the breeding stock that offers this unique product in what can probably be called the heartland of borscht.
There are always accommodations in Kiev which can satisfy an urge for borscht at almost any time of the day or night. Breakfasting on borscht sets one up for the day, and you can always take some back to your Kiev apartment to reheat later on.
Take the metro and go to Pdol, which is the old port area. Here there is a branch of Ukrainian's very own fast food chain Puzata Khata. This place always has a queue of waiting customers starting from 8am, all keen to kick start their working day with a steaming bowl of borscht. The chain boasts 27 restaurants in 12 other Ukrainian cities, and it's here that you can breakfast, lunch or dine on Borscht.
Tuesday, November 29, 2011
For a Weight Loss Secret Look No Further Than Mr Habanero and His Little Friends
I've always loved hot peppers on just about anything, but just recently discovered the secret reason so many people eat them daily. These hot little fellows pack a punch of heat and also work hard to help you shed a few pounds over time. I remember the first time I tried a hot sauce. It was a habanero, and I sweat and cried for about 10 minutes (no one told me to try a little at first). Despite the pain, I was hooked. Chili peppers turned the plain and boring into an exciting dish every time. I would go to the grocery store and fill the cart with new exotic sauces I had never tried before, head home and drench everything from spaghetti and salads to crab and chicken Kiev.
Nowadays I keep a nice arsenal of hot sauce on hand including every chili pepper variety I can find, including jalapeno, chipotle, Birds eye, Jamaican hot pepper, cayenne, Tabiche and habanero (my favorite). Some of these names alone justify the purchase: "Colon Cleaner ", "Possible Side Effects Hot Sauce", "Charlie Sheen's Tiger Blood Winning Hot Sauce" and the most humorous, "Rectal Rocket Fuel Island Jerk Hot Sauce". How long do these people sit around to dream up these names? It wasn't until recently that I was googling hot sauces to plan my next online purchase when I came across a website that posed the question "Do Habanero and Other Chile Peppers Boost Metabolism?" I had to know!
Could it be that my beloved hot peppers were also secretly working behind the scenes in my body to convert me into a sculptured Adonis? Lovely thought, and though there is no pepper capable of that, there is exciting news about hot peppers and weight loss. The science goes like this, when you ingest chile peppers, Capsaicin, the natural chemical that gives the pepper its heat and vitamin C, sends your metabolism into overdrive.
The hotter the pepper, the higher your core body temperature rises and the more energy your stomach uses to digest it. Now, you're not going to lose 5 pounds a week by doing this, but with the current average weight gain of 30 pounds over 10 years, every little bit helps! In addition, there are studies that point to Capsaicin actually preventing cancer cells from growing. There I was dousing my red beans and rice with "Henry's Hairy Hands Habanero Hot Sauce", never realizing all the good things those little guys were doing for my health! So today, when you skip the burger and eat that salad with avocados, tomatoes and carrots in an attempt to drop a couple of pounds, remember my friend the pepper, he can get you to your goal just a hair faster!
Saturday, November 26, 2011
Chicken Cordon Bleu
How to cook Chicken Cordon Bleu the panlasangpinoy way. Visit us at www.panlasangpinoy.com
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Wednesday, November 23, 2011
Vegan Creamy Asparagus Pasta Recipe Delicious and Yummy
Yummy vegan asparagus pasta cooked by Attila Hildmann, The Fresh Vegan!
Monday, November 21, 2011
Chicken Kiev - The History of This Dish and How to Make It
Chicken Kiev is a classic dish and this combination of pan-fried, breaded, thinly pounded boneless chicken and herbed butter is wonderful with mashed potatoes and green beans. Perhaps you have wondered about this history of this famous boneless chicken recipe.
Russian aristocracy became very interested in French cuisine in the 1700s and they would send their Russian chefs to France to train or bring French chefs into Russia. A French chef called Nicolas Francois Appert invented Chicken Kiev in the early 1800s. He also invented canning and the method of sealing food in airtight bottles.
Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there. Appert's invention became famous and Russian chefs tried to imitate Chicken Kiev, calling the dish "cotelettes de volaille" instead of Chicken Kiev. Early restaurants in New York City changed the name back to Chicken Kiev, in an attempt to attract the new Russian immigrants and this name stuck.
Chicken Kiev was a classic dish by the 1900s and it was served in Russian restaurants both in Europe and the United States, as well as in Russia. It is served with fried julienne potatoes and fresh peas in Ukraine.
Types of Herbed Butter
There are lots of variations of herb butter and you can use any herbs you like. Thyme and rosemary make a nice herbed butter for pork or chicken, basil butter is good with a Mediterranean recipe and tarragon butter is beautiful with salmon. Herbed butter is normally refrigerated after you make it, to let it set.
If you want to roll it into a log for easy cutting, like chefs do, put it in plastic wrap and roll it like a cigar. Twist the ends of the plastic wrap and refrigerate it. When it is chilled, you can slice off rounds to make Chicken Kiev or to serve with another dish.
An Easy Recipe for Chicken Kiev
This delicious recipe serves four people. Try to pound the chicken as thin as possible, using the smooth side of a mallet. If you pound it too thin or use the pointed side of the mallet, the herbed butter will leak out, so be careful.
You will need:
4 boneless chicken breasts
2 beaten eggs
1 package fine breadcrumbs
Salt and freshly ground black pepper, to taste
Oil, to pan fry
Flour
For the Herbed Butter:
1 stick softened butter
2 teaspoons chopped chervil or tarragon
2 teaspoons chopped parsley
1/4 cup minced chives
Juice of half a lemon
Salt and freshly ground black pepper, to taste
How to Make it:
Combine the herbed butter ingredients using a fork, and then chill it for a couple of hours. Put the chicken breasts between layers of plastic wrap, one at a time, pounding them until they are thin. Season them with salt and pepper. Divide the chilled herbed butter between the chicken breasts, and then fold the left and right sides of each chicken breast up, like you were rolling a burrito. Roll them from end to end, so the butter is sealed inside. Secure them with string or toothpicks if necessary.
Roll the Chicken Kievs in the flour, and then shake off the excess. Dip each one in beaten egg and finally in the breadcrumbs. Half-fill a skillet with oil and heat it to 375 degrees F. Cook the Chicken Kievs in the oil until it is browned on one side, then flip them over and cook the other side. Serve hot with potatoes and vegetables.
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Wednesday, November 16, 2011
Picholine - Michelin 2 Star Restaurant in NYC, NY New York
www.picholinenyc.com The video produced by Pure Soul Productions Inc. http Dishes are (in order of appearance) Heirloom Beets and Apples Mâche, Horseradish-Mustard Coulis Scottish Wood Pigeon Caramelized Endive, Sweet Potato Fondant Diver Sea Scallops "Rossini" Sunchoke, Truffle, Foie Gras-Pistachio Dressing Sea Urchin Panna Cotta Chilled Ocean Consommé, Caviar Tuna "Napoleon" Flavors of the Riviera, Olive Oil Ice Cream Sheep's Milk Ricotta Agnolotti Artichokes Barigoule, Bottarga, Parsley Pistou Passion Fruit "Cannoli" Coconut Tapioca, Exotic Fruit Souppearance Chocolate Cremeux Pistachio Textures, Red Currant Sauce About Picholine aking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three-star rating. The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp Sweetbreads with Pickled Crudité and Raisin-Mustard Emulsion; signature entrées include Diver Sea Scallops with ...
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