Yummy vegan asparagus pasta cooked by Attila Hildmann, The Fresh Vegan!
Wednesday, November 23, 2011
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.
Evergreen Hospital Kirkland This Instant Price Coastal Scents Neutral Palette
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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