All posts filed under: Entree

Chicken with Cognac and Mushroom

Published by

Sunday dinner features chicken more often than not.  This afternoon I watched The Hundred-Foot Journey, a movie starring Manish Dayal which tells the story of an East Indian start-up restaurant right across the street (exactly One Hundred Feet) from a Michelin-starred French restaurant owned and operated by Helen Mirren.  A cute movie that made me want to cook some delicious Indian food right then, even though I don’t have a clue how to do it, nor do I have their amazing spices.  It did motivate me enough to get off the couch and make something traditional and tasty for Sunday dinner.  And yet….I have a feeling there will be Indian cooking lessons in my future! Ingredients: 4 whole legs (leg and thigh) 12 large cremini mushrooms, sliced 3 Tbls Cognac 3 Tbls unsalted butter 1 Tbl flour 1 Tbl olive oil 2 garlic cloves, minced Kosher salt and fresh ground white pepper 1.5 cups chicken broth (low sodium) Method: Preheat oven to 375 degrees On medium high heat, add olive oil to non-stick frying pan …

Steak and Pappardelle Ribbon Skillet Pie

Published by

Sundays and Comfort Food frequently go hand-in-hand, at least in my kitchen.  This skillet pie is relatively easy and only takes about 20 minutes prep time, with another 10 minutes in a hot oven so all the flavors meld together.  I prefer my steak to be medium rare, so the steak is quickly browned on the stove before adding to the pie, and then finished off in the oven.  Don’t overbake or the steak will be tough. Ingredients: Olive oil 1 lemon 6 large mushrooms, sliced 1/2 yellow onion, diced 3 cloves garlic, diced 1 cup grape tomatoes 2 cups sour cream 3 sprigs of Thyme 1 tsp Kosher salt 3 Tbl cognac 4 thin NY steaks 1 cup shredded medium cheddar cheese 1 can whole water chestnuts, cut into 1/4 Method: Pre-heat oven to 400 degrees. Boil water and cook noodles per package directions in salted water.  I prefer to use Pappardelle noodles, which are flat ribbons of pasta you buy either fresh or dried (I used dried).  While the noodles cook for 10 minutes, add a small …

Filet Mignon with Shallot Garlic Butter Buttons

Published by

Filet Mignon, considered the king of steaks and once relegated as a cut of beef only consumed on special occasions because of price, has now crossed over to the “healthy” side of beef and consumed in  larger quantities by steak lovers, since it has little to no visible fat.  It is the most tender steak you can buy, but unfortunately not always the most flavorful. Because of that I have moved up the flavor a couple of notches by adding the herb butter buttons on top, along with a slight hint of Rosemary at the end.  Makes for a flavorful and tender bite! Ingredients: Two 4 oz filet mignons Olive Oil Hawaiian Salt Fresh chives, chopped 1 cube butter 4 cloves of garlic 2 medium shallots, sliced 4 sprigs of Rosemary Parchment Paper Method: 1. Take filet steaks from refrigerator and let them sit out for about 20 minutes – heat oven to 400 degrees at same time. 2. Remove skins from shallots and garlic and put in a garlic cooker or tin foil and pour olive oil on top – put in oven 20-30 minutes till golden …