Chicken Tarragon in Cream Sauce with Walnut Wild Rice

So I read this article about balsamic vinegar in my new favorite magazine, La Cucina Italiana. I knew, of course, the more you spend, the better the quality. And, I am even of the belief that, yes, I will buy the most expensive balsamic vinegar I can find in our supermarket. I get it – money equals quality in this instance.

Yet, what I didn’t know is that Italians really call TRUE balsamic vinegar “balsamico tradizionale,” which is carefully regulated by DOP standards (and entity that certifies Italian food products). And, it is so rare that it is only made in two areas of Italy – Modena and Reggio nell’Emilia.

So in my head I thought it might be nice to get my hands on some. After all, in the magazine it said, “it’s produced by hand, in small quantities, using methods that are hundreds of years old.” What could be better than that? Certainly not our American, mass-produced imitation.

So this all sounded well and good – until I found out the price. I am dedicated to food, truly I am. And I probably spend more at the grocery store per week for two people than the average Joe. But, when a bottle of balsamic costs more than a pair of Via Spiga boots – well, then I think again. So, this recipe used my $40 American, mass-produced equivalent, but that isn’t to say when I visit Italy later this year, I won’t be bringing a prized bottle back as a souvenir.

This chicken dish really brings out the natural flavor of the balsamic, with a little tangy tomato and anise-like tarragon. It seems to be a “go to” dish when I just don’t feel like “another chicken night.” Thanks to Rachael Ray for this one!!

CHICKEN TARRAGON IN CREAM SAUCE WITH WALNUT WILD RICE
4 Servings

1 package, 5 to 7 ounces, white and wild rice, cooked to package directions
2 tablespoons extra virgin olive oil, 2 turns of the pan
Salt and pepper
4 pieces, 8 ounces each, boneless, skinless chicken breast
1/4 cup balsamic vinegar, eyeball it
1/4 cup water, eyeball it
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
2 tablespoons chopped parsley leaves

Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.

Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with tarragon.

Pasta with Pumpkin and Sausage

Yes, this is the second pumpkin recipe I am blogging about in two days. But for those who know me, know I live by seasonal cooking. So, being mid-October, you will be seeing lots of pumpkin, butternut squash and my transition from grilling to comfort food.

This recipe is a favorite in our house. The pumpkin with nutmeg and cozy spices make it a comforting dish – and the sausage give it an extra kick of flavor.

This recipe originally comes from Rachael Ray.

PASTA WITH PUMPKIN AND SAUSAGE
4 Servings

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Pastitsio

Now I will admit, when I made pastitsio the other night, it was the first time I had even attempted it. It is a Greek dish – almost the Greek’s version of Italian lasagna. The bottom is a traditional pasta with tomato sauce (with some comfort spices like cinnamon) topped with a cream topping – either a custard or a cream sauce.

When I made it, one thought came to mind – why on earth hadn’t I made this before?! It is an amazing comfort dish that makes you feel all warm inside. To give you an indication as to how filling it is, the Greeks would traditionally eat pastitsio on Easter after a long period of fasting.

This version has lamb, but I have seen others with any type of meat. If you aren’t sure if you like lamb, this would be a great dish to test it out – it gives an earthy flavor that compliments the sauces perfectly!

This particular recipe is from my PBS station, The Everyday Food television series.

PASTITSIO
Serves 8

Coarse salt and ground pepper
1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup Parmesan cheese

Preheat oven to 375 degrees. Cook pasta and drain. Meanwhile, in a large saucepan over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

Transfer to a colander, drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes. Stir in tomato paste, cinnamon and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Make Parmesan cheese sauce while mixture is simmering. In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

Add pasta to lamb mixture, transfer to a 9- by 13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes.

Remove from oven, let cool 15 minutes before serving.