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Spring 2011 and Fish on Fridays!!
This time of a year is interesting for meal preparation. Its almost the end of winter, but the weather doesn't quite let you know that Spring is around the corner. I still want something warm and comforting, but now I can use lighter ingredients. With that in mind, how about an Orange Chicken Stir-Fry and a Panna Cotta with Brandied Citrus Sauce for dessert (thank you Good Housekeeping!)?
I'm also adding some of the recipes for Fish on Friday, just in case you missed our newsletter.
Orange Chicken Stir-Fry
1 large bundle of Broccolini, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5-6 thighs)
Salt and Pepper
3 Tablespoons canola oil
1 1-inch piece of ginger root, grated or finely chopped
3-4 cloves of garlic, finely chopped
1/3 cup soy sauce or low-sodium soy sauce
1/4 cup orange marmalade
1/2 cup of chicken stock
Combine soy sauce, hoisin sauce and marmalade. Reserve 3 Tablespoons of this mixture.
Meanwhile, thinly slice the chicken thighs or if using breast meat, butterfly each breast into cutlets, then thinly slice. Season the sliced chicken with salt and pepper and the reserved soy sauce mixture.
To boiling water, add some salt and the broccolini. Parboil the broccolini for 1 minute, then drain and run under cool water and reserve.
Heat 2 tablespoons of oil in a large non-stick skillet over high heat. To the very hot pan, add the chicken and stir fry until golden, no more than 5 minutes. This can be done in batches depending upon the size of the sillet. Remove the chicken to a plate and reserve. Add the remaining tablespoon oil to the pan, along with the ginger and garlic. Stir fry for 30 seconds, then add the soy sauce and marmalade mixture and remaining 1/2 cup of stock. Add the chicken and broccolini back to the pan to heat until the sauce is thickened.
Serve the chicken and broccolini over white or brown rice.
Panna Cotta w/Brandied Citrus Sauce
1 envelop(s) unflavored gelatin
2 1/2 cup(s) buttermilk
1/2 cup(s) heavy or whipping cream
1 1/4 cup(s) sugar
4 - 5 navel oranges
1 Tablespoon(s) brandy
In a small bowl, evenly sprinkle gelatin over 1 1/2 cups buttermilk. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
In a 3 quart saucepan, heat heavy cream and 1/2 cup sugar to boiling on medium, stirring occasionally. Reduce heat to low; whisk in gelatin mixture. Cook 1 - 2 minutes or until gelatin dissoves, stirring. Remove saucepan from heat; stir in remaining 1 cup buttermilk until blended. Pour buttermilk mixture into eight 4-oz. ramekins or 6-oz. custard cups. Place ramekins in jelly-roll pan for easier handling. Cover pan with plastic wrap and refrigerate panna cotta at least 4 hours or overnight, until well chilled and set.
Meanwhile, with knife, cut and peel white pith from 2 oranges and discard. Holding oranges, one at a time, over medium bowl or measuring cup to catch juice, cut out segments between membranes. Drop segments into bowl. Squeeze membranes to release any remaining juice into bowl. With slotted spoon, transfer segments to small bowl; set aside. Squeeze enough juice from remaining oranges to equal a total of 1 cup when added to juice in bowl. In 1-quart saucepan, heat orange juice, brandy and remaining 3/4 cup sugar to boiling on medium-high. Reduce heat to medium and cook 10 minutes or until syrup thickens slightly and is reduced to 1 cup, stirring frequently.
Pour syrup into medium bowl; stir in orange segments. Cover and refrigerate until cold, at least 1 hour.
To unmold panna cotta, run tip of knife around edge of each ramekin. With hand, sharply tap side of each ramekin to break seal; invert each onto a dessert plate. Spoon orange segments and citrus sauce onto plates around panna cottas.
Fish on Fridays!
Seared Ahi Tuna
1 Tablespoon black sesame seeds
1 Tablespoon sesame seeds
1 teaspoon canola oil
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