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.

BBQ Spiced Chicken, Salsa Salad and Pumpkin Chipotle Polenta

I have to admit, although I married into an Italian family (with the last name Pasquinucci), I had never cooked with polenta before. Not only did I have no clue how to even cook it, but I always thought it had the stigma of being like gruel with no flavor. So, in the spirit of Julia Child, I was not afraid and gave it a whirl!

For those of you who haven’t made it before, you will laugh at how quick and easy it is. Just boil chicken broth with half and half, throw in the polenta and it is done in literally 2 minutes. But, the trick is adding additional flavor – this recipe does a great job with chipotles in adobo (if you haven’t tried these before, start slow in adding them until you get the head you want) and pumpkin.

The chicken also has an amazing flavor, different than other BBQ chickens I have made.

This recipe is special thanks to Rachael Ray – whose spice and flavor I always love!

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place chicken on grill and cook 6 to 7 minutes on each side.

Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad.

Creamy Parsley and Pistachio Fettuccine

I am a sucker for pasta. Ok, I know the carbs aren’t that great for you, but nothing screams comfort food to me more than a big bowl of noodles. My husband, a bit more health conscious than I, does limit me to one pasta dish a week. But believe me, I always make the one I am allowed – and it generally comes on a Thursday night with a bottle of wine. Starting a few years ago, this Thursday pasta and wine night has now become a tradition, celebrating the fast approaching weekend.

I love this recipe because it works well in the summer, when you might not be in the mood for baked pasta or a heavy tomato sauce. The pistachio pesto gives is a very unique flavor, brightened up with a light citrus freshness.

This one come from Rachael Ray, who seems to be a pasta lover like myself. This recipe is verbatim, however I throw in fresh pasta instead of dried, something I tend to do whenever I get the chance!

CREAMY PARSLEY AND PISTACHIO FETTUCCINE
Serves 4

Salt
1 pound fettuccine pasta
3/4 cup heavy cream
Grated peel and juice of 1 lemon
1 cup packed flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
1/4 cup shelled natural pistachio nuts, lightly toasted
1 large clove garlic, grated or finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
Pepper

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.

While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.

Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.

Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.

Sauceless Carbonara Pasta

For those who know me, know Carbonara is my favorite dish. My mother always made it when I was a child and my father and I would beg for it! Now that I am cooking on my own, it is hands down my favorite dish to make. And like all of my favorites, I accumulate many recipes to showcase the many versions of the dish.

This particular recipe for carbonara is one of my favorites because it is technically sauceless. There is no cream in the dish – merely egg yoke and wine holding it together. The result is a lighter carbonara that is still rich in flavor.

Again, you will see my favorite protein – pancetta. Also, the red pepper flakes give it a great kick. The original recipe, written by Rachael Ray, uses rigatoni but I love using fresh pasta. In this instance I used fresh fettucine.

SAUCELESS CARBONARA PASTA
Makes enough for 2

Salt and pepper to taste
1/2 pound fresh fettucine
1/8 cup extra virgin olive oil
1/4 lb pancetta
1/2 teaspoon crushed red pepper flakes, to taste
3 cloves garlic, minced
1/4 cup white wine
1 large egg yoke
1/4 cup grated romano cheese
Handful of finely chopped fresh parsley

Put a large pot of boiling water on top boil. Add a liberal amount of salt and cook fettucine until al dente.

Meanwhile, heat a large skillet over medium heat. Add extra virgin olive oil and pancetta. Brown pancetta. Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all the pan drippings.

Beat yoke, then add 1/2 ladleful of the pasta cooking water, to keep the eggs from scrambling (called tempering the eggs).

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and ad a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture, melts the cheese, and thickens, about 1-2 minutes. Garish with parsley, if desired and extra cheese.