Meal: White Chicken Chili

White Chicken Chili:
This is, hands down, the best white chicken chili I have ever had. It was a recipe shared by a friend of mine. I've made some modifications to lighten it up a bit as well as give it a bit more spice. A variation is to substitute black beans for the great northern beans or add in an additional 1-2 cans of sweet corn kernels.

Ingredients
1 large onion, diced
1 stick butter
1/4 cup flour
1 tsp minced garlic
1 (14.5 oz) can chicken broth
1 cup half-n-half
1 cup skim milk
1 tsp hot sauce
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp white pepper
2 cans great northern beans
4oz can diced green chilies
5 boneless skinless chicken breast halves (cooked and cut into 1/2 inch pieces)
1 1/2 cups grated Monterey Jack cheese
1/2 cup fat-free or reduced-fat sour cream

*Variations: can use black beans and/or add1-2 cans corn.

In a small skillet, melt 2 tbsp of the butter and cook onion until softened. In a large kettle, melt remaining butter over low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and garlic, gradually add broth and half-n-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in hot sauce, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese and cook mixture over moderately low heat, stirring, 20 minutes. Remove from heat and stir in sour cream. Serve with corn bread or Frito's Scoops.

Meal: Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût and Ceasar Salad

Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût:
This is such a warm and satisfying meal. I like to use these low-fat chicken sausages that I can get from Sam's Club to help keep the calories down a bit.

Ingredients
2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated Parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed (or chicken/turkey sausage)
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce

Preheat broiler. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.

Gourmet December 2007 Andrea Albin





Ceasar Salad:

A quick but classic Caesar salad. This dressing is made without the raw egg to avoid and food safety issues.

Ingredients
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Dressing:
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Gourmet February 1994

Meal: Salmon Wellington with Sauteed Green Beans

Salmon Wellington:
I somehow ended up with two packages of puff pastry in my freezer. I thought this dish would be a great way to use it up. The sauce is really optional as my husband will most times eat this without the sauce and it's still incredible.

Ingredients
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
3/4 cup fresh spinach chopped
5 tbsp Borsin cheese
1 egg beaten to blend (for glaze)

Bearnaise Sauce:
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1 1/2 sticks unsalted butter, very soft
coarse salt

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 2 teaspoons Borsin cheese. top with 1/4 of the chopped spinach. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Chill for 20 to 30 minutes. Remove from refrigerator and brush with glaze. Bake pastries until dough is golden brown, about 20 minutes.

Meanwhile, combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.

When wellingtons are done remove from oven; let stand 10 minutes. Cut pastries into thirds. Place sauce and pastries on 4 plates.

*Wellingtons can be made ahead of time. Refrigerate uncooked wellingtons up to 6 hours ahead of time. Remove from refrigerate and immediately place in a hot oven. Bake as directed.

Salmon Wellington: Bon Appétit September 1999
Bearnaise Sauce: Martha Stewart




Sauteed Green Beans:
Fresh green beans sauteed until just tender are light and refreshing when paired with the heavy Bearnaise sauce.

Ingredients
10 oz fresh green beans, stem ends trimmed
1 tbsp olive oil
1 tsp minced garlic
zest of 1 lemon
salt and pepper

In a skillet over medium heat, heat olive oil. Add garlic and green beans. Saute until green beans are tender but still crisp and brilliant green. Remove from heat. Add lemon zest and toss until combined. Season with salt and pepper to taste.

MENU: December 14-21, 2008

If you have a bit more time on your hands this weeks recipes are great to try out. From satisfying soup to hearty Italian dishes and an elegant fish dish, these are excellent meals.

Menu
1. Salmon Wellington
SIDE: Sauteed Green Beans

2. Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût
SIDE: Caesar Salad

3. White Chicken Chili

Weekly Shopping
half-n-half
2 cans great northern beans
4oz can diced green chilies
1 1/2 cups grated Monterey Jack cheese
1 17.3-ounce package frozen puff pastry
3-4 shallots
1 small bunch fresh spinach
Borsin cheese
10 oz fresh green beans
1 lemon
2 pounds precooked polenta (in a tube)
1 pound sweet Italian sausage (or chicken/turkey sausage)
1/2 pound mixed fresh wild mushrooms
1 head romaine lettuce
anchovies


Pantry Items
1 onion
butter
flour
garlic
chicken broth
skim milk
hot sauce
chili powder
cumin
salt
white pepper
black pepper
boneless skinless chicken breast halves
fat-free or reduced-fat sour cream
4 6-ounce skinless salmon fillets
tarragon vinegar
dry white wine
dried tarragon
4 eggs
olive oil
Parmesan cheese
dry red wine
bottled marinara sauce
lemon juice
mayonnaise