Saturday, December 19, 2009
I received this gift a couple of days ago..I had leafed though a well loved dog~ eared one..
And had exclaimed how great I thought this book was..
A little parcel was dropped off at my daughter's with beautiful photos of cute babies and sweet words~
I'll treasure this book always~I perused a few pages again and it really is an indispensable book for someone like me..Who loves to learn about cooking and baking..
So thoughtful of her!
Saturday was that kind of day..FREEZING but sunny.. I went out early in the morning to take photographs and nearly got frostbite..
So I came in and prepped a meal I found at Chapot's a few weeks ago:)We were away at the time and I had promised myself to make it when we came home..I kept my promise~...
And with the fireplace going late afternoon I thought what better time to try this..
I got the stemware ready for a special treat..
And let Jacque's red wine simmer with the spices~
Bon! Thank you again Hélène~I know you love the Victorian Epicure Line..And rightly so~
Feels like a little warm hug.
We had Chapot's dish tonight..and we loved it ..very much..
It is richer of course than how we usually eat..I savoured every bite full.
In a nutshell..Here is what I did..since Chapot's recipe is in French and I made some modifications ..I am just jotting down what I did...I read the recipe several times then went on my own merry way~From what I remembered..and my add-ons..
What I learned.. was about steaming chicken:)and what a little time saver this can be..It also lets you make ..bouchons/baluchons..
I used 2 Chicken Breasts..
I seasoned them and sprinkled my favorite Herbes De Provence on them..
Kept them refrigerated while I..
Sautéed some shallots,garlic and mushrooms in butter..seasoned..I also added rehydrated dried shitake mushrooms and some of their jus...
I then put some ..quite a bit..(Do reserve some) in the middle of each seasoned and prepared breast.. each breast was by then sitting on a nice big piece of cling wrap..
I bundled them up to form beautifully perfect "Bouchons/baluchons".. and then placed them in my steamer basket and steamed..on my cooktop.. for 15 mins..
I cooled them.. then placed on squares of Puff Pastry.. I wrapped them and gilded w/ beaten egg yolk.. and baked for ap 1/2 hr.. at 400F..Keep an eye out..it's really until the pastry is golden..and the chicken is warmed..as the chicken is already cooked..
While the little packages were baking..I added some diced small carrots and red and green peppers to the mushroom mixture.. added some white wine.. seasoned..added cream.. and a hint of butter..:)
For plating..I had made basmati rice.. grilled broccoli.. and then the Chicken Baluchons~
I spooned some of the sauce over the rice and the chicken.. and topped with 2 Royal Mushroom crowns that I had made earlier and sautéed in the original mushroom mixture..
This was a deliciously decadent pre-holiday dinner..
Next time.. Jacques and I will each have half..
But tonight..I managed the whole plate.
He left one bite.:)
Chapot.. Chapeau encore!
I am sorry it's pitch black when we eat and I would have to play w/ WB and Exposure..and it's jut too late.. and we are too hungry:)
Picture them.. but better yet..see them at Chapot's:)