Ok, here's what's happening.
Explanation of THIRD post in one day:
I am killing time before cocktail time. Magic Hour has not yet tick-tocked into my reality.
Made this cake, yesterday. It is very, very good. Not as dense as a pound cake; denser than a regular cake.
It's made in a tube pan (angel food cake pan), so it makes for alot of light, lemony rapture.
The cake does not scream lemon; very mild. The glaze is where all the lemon flavor resides.
Tick, tock; tick, tock.
Life is good..............
Lemon Buttermilk Pound Cake with Lemon Glaze
Oven at 350 degrees
Grease and flour a 10" tube pan
3 C. all purpose flour (that's regular flour, for those of you who live on Champions Ct.)
2 t. baking powder
3/4 t. salt
1 1/2 cups sugar
1/2 cup butter (one stick), room temp
2 T. lemon zest (about 4 lemons)
3 large eggs, room temp
2 t. vanilla extract
1 1/4 C. buttermilk
1/2 C. canola oil
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a small bowl, place the sugar. Add the 2 T. lemon zest. Mix with your fingers to get the zest incorporated into the sugar.
In a large bowl, cream together the butter and the sugar/zest mixture until light and fluffy.
Beat in eggs, one at a time until well combined.
In small bowl or measuring cup, whisk together the vanilla, buttermilk and canola oil.
Alternately, add the flour mixture and the buttermilk mixture to the butter mixture, beginning with the flour mixture and ending with the flour mixture. Stir only until no streaks of flour remain. Important to 'keep a light hand' here.
Pour into prepared pan.
Bake 50-55 minutes, until toothpick inserted into center comes out clean.
Cool on cooling rack. After about 10 minutes, remove cake from pan. Let cool completely before topping with the lemon glaze.
Lemon Glaze
2 T. butter, melted and cooled
2 T. lemon juice
1 T. lemon zest (about 2 lemons)
1 1/2 C. confectioners' sugar
Combine all ingredients in small bowl and whisk until smooth, Drizzle over cooled cake.
My Notes:
I did not try to figure out another type of pan to use. I took Little Sweetheart #5 shopping and we bought a 10" angel food cake pan. Actually, I think the label said it was 9 3/8". It's one of those pans where the bottom and tube part lift out of the pan. $10.97 at WalMart, and steer clear of the Toy Department.
The batter prep is very straight forward. A bit labor-intensive RE: the zest. The microplaner again demonstrates its value. Not to mention how darned proficient one feels when using it.
The batter itself tastes really, really good. Must. Stop. Eating. It.
The glaze. I followed the recipe above. The consistency was that of a frosting, not a glaze. So, I just kept squeezing lemon juice, about a teaspoon at a time, into the bowl, until it got to a drizzling consistency. Give that a go, if you come upon 'frosting' not 'glaze'.
When the glaze was on the cake, it went into the frig for about 20 minutes to get the glaze to set.
Mr. RestaurantQuality heaped some sliced strawberries on his THIRD piece, yesterday. In full disclosure, he did not eat three pieces in one sitting. He had two pieces at lunch and one after dinner.
Next time, I'll macerate some strawberries ahead of time. (Sliced strawberries and sugar, mixed together, and put in the frig to get acquainted. You'll have strawberries in a light syrup.)
Vanilla ice cream would be a delightfully decadent addition.
Saturday, April 10, 2010
Panko Crusted Chicken with Mustard Maple Pan Sauce
What's this? A second blog post on the same day?
I'm into it, today. That, and Ms. Waters Edge has asked a second time for this recipe. I keep raving about it and she keeps asking for the recipe. And, so she shall have it (and you are the indirect beneficiary)....................
Life is good.............
Panko Crusted Chicken with Mustard Maple Pan Sauce
2 boneless, skinless chicken breasts, pounded flat
1 large egg
1 T. finely chopped fresh Italian parsley
2 t. Dijon mustard
1 C. panko bread crumbs (you might need more)
2 T. EVOO (that's olive oil, Ms. Champions Ct.)
1 C. chicken broth
3 T. maple syrup (the real stuff)
2 T. coarse-grained mustard
1 T. chilled butter (unsalted, if you have it)
Whisk egg, parsley and Dijon mustard in large bowl.
Place a chicken breast in egg mixture and turn to coat.
Dredge chicken breast in panko crumbs, turning to coat.
Place on cooling rack for about 20 minutes.
Heat oil in large skillet, medium-high heat.
Add chicken and cook until browned and cooked through. About 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard in a 2 cup glass measuring cup.
When chicken is done, transfer to a plate and cover with foil. Let rest.
Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally.
Add butter and whisk in until melted. This is when the'dreaminess' factor kicks in.
Serve sauce with the chicken.
My Notes:
Panko bread crumbs are pretty standard in grocery stores. The ones I buy are in a box. Sometimes they are with the 'regular' bread crumbs; sometimes they are in the Asian food section.
Recipe calls for 1 cup panko. For the dredging, I pour the one cup panko into a pie plate or an 8x8 baking pan. (nice and flat for the dredging process) Dependent upon the size of the chicken breasts, you made need more panko. Just pour more into the pie plate.
Here's how I flatten the chicken breast: place one on a large piece of saran-type wrap. cover with another piece of wrap. Use the flat side of a meat pounder to flatten the chicken to about 3/8". If you don't have a meat pounder, pound the chicken with a rolling pin or the bottom of a small skillet/frying pan. You have to really whack at it. Now, if you have a counter that you don't want to damage, be sure to have the chicken on a large cutting board when you do the whacking.
RE: coarse-grained mustard. Don't drive yourself crazy on this 'coarse-grained' stuff. I have some 'stone ground' mustard that I used. Use what you have.
I'm into it, today. That, and Ms. Waters Edge has asked a second time for this recipe. I keep raving about it and she keeps asking for the recipe. And, so she shall have it (and you are the indirect beneficiary)....................
Life is good.............
Panko Crusted Chicken with Mustard Maple Pan Sauce
2 boneless, skinless chicken breasts, pounded flat
1 large egg
1 T. finely chopped fresh Italian parsley
2 t. Dijon mustard
1 C. panko bread crumbs (you might need more)
2 T. EVOO (that's olive oil, Ms. Champions Ct.)
1 C. chicken broth
3 T. maple syrup (the real stuff)
2 T. coarse-grained mustard
1 T. chilled butter (unsalted, if you have it)
Whisk egg, parsley and Dijon mustard in large bowl.
Place a chicken breast in egg mixture and turn to coat.
Dredge chicken breast in panko crumbs, turning to coat.
Place on cooling rack for about 20 minutes.
Heat oil in large skillet, medium-high heat.
Add chicken and cook until browned and cooked through. About 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard in a 2 cup glass measuring cup.
When chicken is done, transfer to a plate and cover with foil. Let rest.
Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally.
Add butter and whisk in until melted. This is when the'dreaminess' factor kicks in.
Serve sauce with the chicken.
My Notes:
Panko bread crumbs are pretty standard in grocery stores. The ones I buy are in a box. Sometimes they are with the 'regular' bread crumbs; sometimes they are in the Asian food section.
Recipe calls for 1 cup panko. For the dredging, I pour the one cup panko into a pie plate or an 8x8 baking pan. (nice and flat for the dredging process) Dependent upon the size of the chicken breasts, you made need more panko. Just pour more into the pie plate.
Here's how I flatten the chicken breast: place one on a large piece of saran-type wrap. cover with another piece of wrap. Use the flat side of a meat pounder to flatten the chicken to about 3/8". If you don't have a meat pounder, pound the chicken with a rolling pin or the bottom of a small skillet/frying pan. You have to really whack at it. Now, if you have a counter that you don't want to damage, be sure to have the chicken on a large cutting board when you do the whacking.
RE: coarse-grained mustard. Don't drive yourself crazy on this 'coarse-grained' stuff. I have some 'stone ground' mustard that I used. Use what you have.
Roast Beef Sandwiches
I do flit in and flit out, don't I?
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
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