Sour Cream Pastry

Recipe by Sarah Sweeney
Photography by Shanghoon

Special Food Feature - Turkey and Chorizo Pot Pie

INGREDIENTS
1-¼ cups all purpose flour
1 tsp 
sugar
1 tsp 
salt
1 tbsp parsley, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
½ cup 
cold butter
½ cup sour cream
1 tbsp water

DIRECTIONS
In a large bowl whisk together flour, sugar, salt and herbs. Grate the butter into the flour and toss to coat with flour. Using your hands rubs the mixture together to incorporate the butter into the flour.

In a small bowl, mix together the sour cream and water. Drizzle over the flour mixture. Blend with a fork until a rough dough is formed.

Flatten the dough into a disc. Wrap in plastic wrap and allow to chili for 30 minutes before rolling out.

Yields one 9″ pie

Make Sarah’s Chicken & Chorizo Pot Pie from Issue 21

Fegatini: Tuscan Chicken Liver Spread

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Recipe and photograph by Amber Share.

“Fegatini is the paté of Tuscany. It is served everywhere, especially at aperitivo, and each cook makes it slightly differently.”

 

Serves 8

Prep Time 30 min.

Preheat 400°F

 

INGREDIENTS:

1/2 lb. chicken livers

1/2 yellow onion, diced

1 carrot, diced

1 celery, diced

3 cloves garlic, minced

1 tbsp tomato paste

3 tbsp extra virgin olive oil

1/4 cup water

1/3 cup Vin Santo

3 tbsp capers, rinsed

3/4 tsp fine sea salt + 2 pinches

black pepper, freshly ground

Extra olive oil and capers for garnish

1 baguette or loaf of Italian bread, sliced and cut into

cracker size pieces

 

INSTRUCTIONS:

Heat a wide frying pan over medium. Add olive oil, swirl around pan then add onion, carrot, celery and a couple pinches of salt. Cook for 5 minutes, stirring occasionally. Add garlic, stir and cook another 2 minutes. Add livers and cook another 5 minutes, turning to brown the outsides.

Dilute tomato paste in the Vin Santo and water. Deglaze the pan with the liquid mixture. Add salt and freshly ground pepper to taste. Cook another 5 minutes, then remove from heat. Cool slightly.

Scrape down pan and transfer to a food processor, add capers and process until smooth. Drizzle in olive oil as needed to keep the mixture loose.

Brush bread with olive oil and toast on a cookie sheet in oven for 6-8 minutes.

Place the fegatini in small bowls, drizzle with olive oil and top with capers. Serve warm or at room temperature with the toasts.

Sticky Honey-Ginger Chicken

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Wondering what to make for dinner tonight? Check out the amazing collection of dinner ideas at Chatelaine.com like this mouthwatering summer dish.

Prep time 15 minutes
Barbecuing time 20 minutes
Makes 4 Servings

Ingredients
3/4 cup orange juice, about 2 oranges
1 tbsp orange zest
1/3 cup honey
4 tsp minced ginger
1/2 tsp salt
4 skinless, boneless chicken breasts
2 oranges, halvedDirections

1. Preheat barbecue to medium.
2. Whisk juice with zest, honey, ginger and salt in a large shallow bowl. Pour half into a small bowl and reserve. Add chicken breasts to juice mixture in large bowl. Let stand at room temperature for 15 min, flipping halfway.
3. Oil grill, then barbecue chicken, with lid closed, basting often with marinating liquid, for 6 min. Flip and continue grilling, without basting, until springy when pressed, 6 to 8 more min. Add oranges to the grill, cut-side down, for the last 5 min. Drizzle reserved orange mixture on chicken and serve with grilled oranges and Minted zucchini salad.Click here for the side dish recipe: Minted Zucchini Salad.To find out this recipe’s nutritional facts or a great wine pairing, visit Chatelaine.com.

App for That Pâté

There's an App - Pate

 

The App: Chicken Liver Pâté and Toasted Bread.

Jameson’s Pick: Pierre-Marie Chermette Domaine du Vissoux Cuvée Vielles Vignes Beaujolais 2009.

It’s hard to overstate the comforting decadence of a beautifully made pâté. Is it only the heartiest wines that can handle this French classic?

Absolutely not. Surprisingly, a lighter-style red with some zip, like a well-made Beaujolais, easily cuts through all that richness. And when you have some traditional accompaniments like cornichons or spicy mustard, often a wine that has a good amount of acidity is the perfect bridge from the substantial pâté to its refreshing complements.

The quality of Beaujolais from producers like Chermette makes me want to beat the drum for drinking Beaujolais year-round. Cru Beaujolais cellars beautifully, if you have the strength to resist its considerable charms. (The bottle pictured is the Nouveau, which drinks surprisingly well, but I recommend the Cuvée Traditionnelle Vieilles Vignes as an introduction to Chermette’s wines to enjoy while your Crus are tucked away for a few years.
App for that - Pate2

Crispy Fried Chicken

Crispy Fried Chicken

Recipe by Chef Cat Cora.

 

INGREDIENTS:

2 tsp extra virgin olive oil

1 2 1/2-3 lb fryer cut into pieces

(2 breasts, 2 thighs, 2 legs, 2 wings)

1/2 cup all-purpose flour

1 tsp kosher salt

1/4 tsp black pepper, freshly ground

2 cups cornflakes

1/2 cup light buttermilk

1 tbsp dijon mustard

1/8 tbsp cayenne pepper (optional)

1 tsp paprika

1/2 tbsp sage, finely chopped

 

INSTRUCTIONS:

Preheat the oven to 425F

Pour the olive oil into a baking pan large enough t o hold the chicken pieces in a single la yer without crowding. Using your fingers, rub oil over the dish so that it’s completely, but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it’s completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set pieces aside. Discard the flour.

Crush the cornflakes by placing them in a large resealable plastic bag, carefully pressing the bag to remove air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika, and sage. Give each floured chicken piece a good buttermilk bath, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15-20 minutes. Then, lower the heat to 375F and bake for another 25-30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Dabble Digs: Ronco Rotisserie

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Summer is here and Dabble is digging this smart and healthy way of cooking at home! The Ronco Rotisserie is the perfect way to entertain rain or shine. Impress your guest with rotisserie chicken or a 15 pound turkey!

For the month of July, ‘Like’ them on Facebook and you’ll automatically be entered to win one of 31 Ronco Rotisseries. There’s a winner selected everyday this month, so be sure to enter.

Spicy Jerk Chicken

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We love the spiciness of Jamaican food and wanted to recreate the taste of the piquant island in Dabble’s kitchen.

Jerk Chicken
The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Ingredients
3 tbsp dark rum
2 tbsp water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tbsp dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tbsp vegetable oil
4 tsp ground allspice
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp ground black pepper
2 tsp dark brown sugar
1 cup ketchup
3 tbsp soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

Directions

1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

2. Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.

3. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

4. Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

5. Preheat oven to 350 °F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet.

6. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

7. Cut each chicken half into pieces and serve with sauce.

Read the entire article ‘Eat Like a Jamaican’ in Issue 4 of Dabble.

Rob Rainford’s Fired-Up Chicken Wings

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Nothing evokes summer like the aroma of grilling. Luckily, Rob Rainford recently released a book, Born To Grill, jam-packed with sumptuous recipes for the barbecue. Here’s one we are dying to try.

Fired-Up Chicken Wings

1/2 cup canola oil
1/4 cup Jerk Marinade
2 tbsp chili powder
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp freshly ground black pepper
1 jalapeno chile (for less heat, seed the chile)
1 tsp kosher salt
1/2 tsp ground ginger
2 lb chicken wings

Instructions

Combine canola oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.

Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.

Fire up your charcoal. You need a medium-high grilling temperature of around 350 °F. Prepare the grill for cooking over direct heat. If using a gas barbecue, preheat one side to medium-high and turn the other burner off so you can finish grilling the wings on the cooler side of the grill if they start to char.

Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.

Grill the wings, turning often, for 20 to 30 minutes or until golden and the juices run clear. (If using a kamado-style grill, the wings need to be turned just once, halfway through cooking).

Serves 2

Read the entire article ‘A Day with Rob Rainford’ in Issue 7 of Dabble.

Chicken and Bacon Sacchettini

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If you loved the Maple Leaf Prime(tm) chicken at Dabble’s launch party, you’ll love this recipe for Chicken and Bacon Sacchettini.

Prep Time: 15 minutes

Ingredients

1/2 tub OLIVIERI® Olive Oil & Garlic Pesto Sauce
1/2 cup Fontina cheese, cubed
1 package OLIVIERI ® Chicken and Bacon Sacchettini
1 tbsp parsley, chopped

Directions

Combine oil & garlic pesto sauce and cubed cheese in a large bowl. Set aside.

Bake pasta in a large pot of boiling salted water for 3 minutes.

Drain and gently toss with sauce. Sprinkle with chopped parsley.

Serves: 4

Lime Santa Fe Chicken Salad

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If you loved the Maple Leaf Prime chicken at Dabble’s launch party, you’ll love this recipe for Lime Santa Fe Chicken Salad.

Preheat: grill to medium-high
Prep Time: 45 minutes

Ingredients

* 1 Package MAPLE LEAF Prime(tm) Santa Fe Marinated Boneless Chicken Breasts, thinly sliced
* 2 tbsp vegetable oil
* 1/2 tsp lime zest
* 2 tbsp lime juice
* 1/2 small red onion, thinly sliced
* 1/2 cup corn kernels
* 1 large red or yellow pepper, thinly sliced
* 6 cups baby mixed greens
* 2 tomatoes, cut into wedges
* 1 avocado, sliced
* Salt and pepper to taste

Directions

Preheat grill to medium-high, grease lightly. Grill chicken, turning as necessary, about 15 minutes or until juices run clear when pierced with fork and the internal temperature of the meat reaches 170ºF.

Tent chicken with foil; let sit for 5 minutes. Meanwhile, combine lime zest, juice, vegetable oil in a large bowl.

Add remaining ingredients and toss to coat with vinaigrette.

Divide greens among 4 plates. Slice chicken and arrange on top of salad.

Tip

Prepare the chicken ahead of time; cool and refrigerate. Serve cold over tossed greens.

ALTERNATIVE: Chicken can be baked instead of grilling, following these directions. Preheat oven to 375ºF. Place chicken breasts on parchment lined baking sheet and bake for 30 minutes or until internal temperature of the meat reaches 170ºF. Set aside and allow to rest for 5 minutes before slicing.

Serves: 4