Recipes Archives - Cooking My Way To The Top

October 8 2017

PAN SEARED HALIBUT W/ SAFFRON VELOUTE, POMME CHATEAU, LEEK & CARROT JULIENNE

Ingredients

(serves 2)

oz canola oil
2 x Halibut filets
2 potato cubed in 5 pieces
1 oz butter
1/2 leek julienne
1/2 cup carrot julienne
4 oz saffron veloute

1- Steam potatoes and set aside

2- In sauté pan, heat oil until hot. Season fish with s&p and sear in pan skin side first until crispy and brown for about 2 minutes.

3- Turn fish over and sear on other side until cooked.

4- In separate pan, heat ½ oz butter and sauté leeks and carrots until tender and lightly browned.

5- Add steamed potatoes and toss, season with s&p.

Ingredients

1 T butter
1 ½ T flour
8 oz fish stock, or as needed to nappe consistency
3 T white wine
1 T shallot, finely chopped
3-4 threads of saffron
1 egg yolk
3 T heavy cream

1- In saucepan on low heat, combine butter and flour to make a blonde roux.

2- Add fish slowly until flour taste is gone

October 8 2017

PAN-SEARED CHICKEN BREAST WITH VELOUTE & GREEN BEANS

Coral Osborne Recipes butter, chicken, evoo 0

Ingredients

(serves 2)

2 x 6 oz. chicken breast

2 fist full of green beans (yes, this is how I measure things)

garnish: sprig of thyme, pinch of paprika

3 T butter

4 T flour

1 – 2 cups chicken stock Season chicken breast with salt and pepper. Sear in EVOO until firm to the touch. If you have a thermometer, internal temp should be 160F).
Add green beans to warm. Remove both and keep warm in oven at low heat.
Clean out pan to make veloute: melt butter, whisk flour and cook to a blonde roux. Gradually whisk in stock to napper consistency and season with s&p. For you amateurs out there, napper means the consistency of coating.

October 5 2017

MUSHROOM RISOTTO

Coral Osborne Recipes italian, risotto 0

Ingredients

(serves 2)

T butter
1 T minced shallot
1 cup Arborio rice
¼ cup white wine
3-4 cups of vegetable or chicken stock
½ cup of mushrooms
1 T parmesan cheese
garnish: parsley, finely chopped

1 – 2 cups chicken stockSeason chicken breast with salt and pepper. Sear in EVOO until firm to the touch. If you have a thermometer, internal temp should be 160F).
Add green beans to warm. Remove both and keep warm in oven at low heat.
Clean out pan to make veloute: melt butter, whisk flour and cook to a blonde roux. Gradually whisk in stock to napper consistency and season with s&p. For you amateurs out there, napper means the consistency of coating.

October 1 2017

MOROCCAN BRAISED CHICKEN W/ COUS COUS

Coral Osborne Recipes chicken, cous cous, moroccan 0

2 chicken thighs, skin on
½ cup onion, small dice
1 cup carrots, small dice
1 garlic clove, minced
½ t ground cumin
½ t ground turmeric
pinch of ground cinnamon
1 cup chicken stock
¼ cup black olives, rinsed and halved
1 T mint, finely chopped
1 T cilantro, finely chopped
salt and pepper
½ cup couscous
½ cup chicken stock

October 1 2017

MUSHROOM TARTINE

Coral Osborne Recipes mushrooms, ricotta cheese, tartine, truffle salt 0

Ingredients

(makes about 10-12)

Several slices of baguette
1 cup cremini mushrooms, thinly sliced into half moons
2 T shallot, brunoise (look it up kids)
1 t thyme, finely chopped
salt and pepper
truffle oil or truffle salt (optional)
½ cup ricotta cheese

Make the crostini: slice baguette thinly. Drizzle with olive oil and season with s&p. Bake at 300-325 for 5-8 minutes or until light golden brown.
Make the mushroom mixture: heat a large sauté pan and sauté mushrooms until well browned. Add shallots and cook for another few minutes until translucent. Add thyme and season to taste.
To assemble: spread ricotta on crostini. Top with mushroom mixture and very lightly sprinkle with truffle salt. Garnish with parsley leaves.