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    Tuesday, September 15, 2009

    Jacques Pepin - Chicken Tonnato - Savory Rice Pudding

    Jacques Pepin, he's my hero. I loved this Chicken Tonnato.
    This is his take on the classic Italian dish, Veal Tonnato
    Poached meat, dressed with a beautiful Tuna and Anchovy Sauce.

    I have made it twice now.
    There is something I have to add.
    If you want a dish to turn out just as you have planned, don't have too many drinks first.
    So, the first time I cooked this for my friend Sheryl up at Omaha beach, we had sat around the fire drinking wine and watching Food TV.

    I got up to make the dinner and we loved it but I forgot some things re presentation.
    Nevertheless that didn't stop it from being a delicious dish.
    It should have sat on a bed of rocket, bit lacking in green.
    A bonus is Chicken Soup.
    The stock from poaching the chicken is delicious.
    Sheryl made some garlic bread. It was laden full of garlic and butter and herb.
    We wolfed that down as well.
    Overdid it of course, but at the time it was wonderful.

    So instructions of how to make this tasty dish.
    Two processes to go through. First cook the chicken.

    You need:
    • 1/2 cup sliced onion
    • 1/2 cup sliced leek, washed well
    • 1 cup sliced white button mushrooms
    • 1/2 cup diced carrot
    • 1/2 cup diced celery
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 5 cups water or chicken stock
    • 4 boneless, skinless chicken breast halves (each about 6 ounces)

    Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).

    Bring it to a boil,
    Reduce the heat to medium-low, and boil gently for 5 minutes.

    Add the chicken breasts, and cook them just until the broth returns to a boil,
    about 4 minutes.

    Boil for about 15 seconds, then remove the pan from the heat,
    cover, and let the breasts stand in the broth for 12 to 15 minutes.

    Tuna Sauce
    • 1 (2-ounce) can anchovy fillets in oil
    • 1 (3-ounce) can tuna (preferably in oil)
    • 1 large egg yolk
    • 1 tablespoon Dijon-style mustard
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon water
    • 1/4 teaspoon salt
    • 1/4 teaspoon Tabasco sauce
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon drained capers
    • 4 cups (loosely packed) arugula leaves, washed and dried
    • 1 tablespoon drained capers
    • 1 tablespoon minced fresh chives

    Set aside 4 of the anchovies for the garnish.
    Put the tuna and the remaining anchovies in a food processor,
    along with the oil from both of the cans.

    Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco
    Process for a few seconds.

    With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.

    At serving time, divide the arugula among four plates.

    Remove the chicken breasts from the broth with a slotted spoon.

    Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.

    Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.

    Sprinkle on some capers and chives and serve at room temperature.
    This time I presented it as it should be ( except I forgot the anchovies)
    Maybe next time.
    You will have leftover sauce...try it in a sandwich, goes well with chicken, fish, meat.


    Good served with a Tomato Salad and Steamed Rice.

    Rice Pudding with a Twist

    I am the Left Over Queen.
    Of course, I cooked too much rice, to have with the Chicken Tonnato.

    So in my fridge was the Rice, some mashed potato, 3 egg yolks,
    Marscapone, Parmesan, Celery, onion, Corn in the freezer..
    Herbs on the patio. Tomatoes, Cream. Milk

    There is definitely a meal in there. I feel like Masterchef Australia (yeah right!)
    This is Gluten Free
    Savory Rice Pudding

    For four people
    2 cups cooked rice
    1/2 cup mashed potato (optional)
    1 tablespoon olive oil
    1 medium onion finely chopped
    1 stick celery finely sliced
    1 cup frozen corn, (Fresh if you have it)
    1 large tomato seeded and sliced.
    1 tablespoon each Parsley, basil, chives chopped
    Sea salt and freshly ground black pepper



    4 egg yolks
    300 mls cream
    300 mls full cream milk
    75 gms Mascarpone cheese
    30 gms Parmesan grated
    1 teaspoon Tabasco


    Extra Parmesan for the topping

    Sauté onion, celery, and corn in a tablespoon of olive oil
    Cool
    Add to Rice and mashed potatoes
    Add herbs
    Season with Sea salt and freshly ground black pepper
    Meanwhile mix the egg yolks with 300 mls of cream and 300 mls of milk
    Add 1 teaspoon Tabasco
    Season with S & P.
    Add egg to rice and pour into a greased gratin dish

    Leave covered with plastic wrap, for all flavours to meld
    I made this in the morning and cooked it at night
    Bake in 170C oven 45 minutes

    Check after 30 minutes,
    Sprinkle 1/2 cup grated Parmesan on top and return to oven for another 15 minutes.
    Leave to rest for about 10 minutes for the custard to set

    Serve.
    My friend JT and Dale had Grandma’s tomato ketchup with theirs.
    John and I had it au naturel
    Both work!

    3 comments:

    JennDZ - The Leftover Queen said...

    Love your rice pudding! Great use of leftovers! And I do love all the other dishes as well!

    Just FYI, the widget that you have for The Foodie Blogroll at the bottom of your page is an old one, and in order to be an active member, you need the new one. Please let me know if you need some further info.

    So Simple said...

    Thanks Jenn...have left a msg for you on your blog re the Foodie widget.

    Anonymous said...

    Great recipes, I made this at home and was perfect. My grandpa who likes to visit Viagra Online recommended me this page.