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- 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
- 1 large egg
- 1 tablespoon finely chopped fresh Italian parsley
- 2 teaspoons plus 2 tablespoons Peking duck sauce
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons olive oil
- 1 cup low-salt chicken broth
- 3 tablespoons pure maple syrup
- 2 tablespoons plus 1 teaspoon coarse-grained mustard
- 1 tablespoon chilled unsalted butter
Directions: Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Peking duck sauce in glass measuring cup. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken. Serve with grated cabbage (or pickled) and with some finelly chopped fresh vegetables.
But what is Salzburger Nockerl? It is a sweet soufflé, a culinary specialty in the Austrian city of Salzburg. The sweet dumplings are made of egg yolk, flour, sugar, and vanilla, mixed into a thin dough. Then egg white is whisked until it is stiff and mixed carefully with the dough. Afterwards dumplings (Nocken corresponds to Italian Gnocchi) are formed and baked on low heat in an oven. The difficulty of this dessert that the Salzburger Nockerl need to be prepared always freshly and served warm with powdered sugar, sometimes with a raspberry sauce. Like any soufflé, the preparation requires a bit of practice. Though traditionally a dessert, the dish is so filling that it is also suitable as a main course.
The story behind of the nockerl
Like Kaiserschmarrn or Apple strudel, Salzburger Nockerl have become an icon of Austrian cuisine. Allegedly they were invented by Salome Alt, the concubine of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century. She met the Prince Bishop at a party, and was installed officially as his common law spouse at the Princely residence in Salzburg. The couple had fifteen children, and the Prince Bishop worked unsuccessfully to obtain a permission to marry her. Upon a visit by the emperor, their children were officially relieved from their status as illegitimate. She was said to have no enemies. After the death of Wolf in 1617, she dressed in morning like a widow for the rest of her life.
In any case the golden dumplings represent Salzburg’s Baroque atmosphere left by the territorial prince, whose life of dissipation came to an end when his archbishopric was challenged by the Bavarian neighbours. They are supposed to represent the hillsides surrounding the city centre: Festungsberg, Mönchsberg and Kapuzinerberg. The dusting of powdered sugar resembles the snow-covered peaks.
Ingredients: 1/4 cup heavy cream, 1/4 cup bottled raspberry sauce or any fruit preserves or jam, 5 large egg whites, 3/4 teaspoon salt, 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, 3 large egg yolks, 1 teaspoon pure vanilla extract, confection sugar for dusting
Directions: Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon raspberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue into cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confection sugar and cool 5 minutes before serving.
Fred Raymond (1900–1954) composed in 1938 an operetta called Saison in Salzburg – Salzburger Nockerln (Season in Salzburg – Salzburger Nockerln). In this composition the sweet dumplings are praised as “Süß wie die Liebe und zart wie ein Kuss” (meaning Sweet as love and tender as a kiss).
Ingredients: 1 onion, 1 clove of garlic, 600 g fresh tomatoes or canned tomato, 1 tbsp flour, 1 tbsp butter and 1 tbsp oil mixture, 200 ml cream, 100 g cheese grated (Parmezan), 1 teaspoon marjoram, 1 tbsp estragon, 1 chicken stock, 1 egg white
Directions: Soaté onion and garlic clove in one tablespoon oil and one tablespoon butter mixture for 2 minutes, add quartered fresh tomatoes. Stir in one tablespoon of flour and pour over 1 liter water, add chicken stock and cook for 15-to 20 minutes. Spice with 1 teaspoon of marjoram and estragon.
In an other pan mix 200 ml cream and 100 grams grated cheese and one egg white. Ladle some soup and add to cream and cheese mixture, stir well then pour over soup. Heat all ingredients together once more but do not boil, otherwise egg white will precipitate.
We ate with queen puff pastry!
Sensitive as the mimosa, but due to the high content of vitamin C, in the winter period it’s always very helpful. Yes, I am talking about the radishes because they are concerned as antibacterial and antifungal, so perfect for the prevention of colds and infections. The pungent taste and aroma comes from its essential oil, so that in the past it was used as a medicine.
The bulb of the radish is usually eaten raw. The flesh has a crisp texture and pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, that is also present in mustard, horseradish, and wasabi.
Radishes are grown and consumed throughout the world, mostly eaten raw as a crunchy salad vegetable but also appear in many European dishes. Radish leaves are sometimes used in recipes as well, like potato soup or as a sauteed side dish. They are also found blended with fruit juices. But before you start to explore the “Radish World” there is an important thing you need to know, that the radish goes off two or three days in spite of keeping it in the refrigerator, because then it begins to ferment. However, if you cut the stem of the radishes and place their letters between the little tubers then the leaves will protect the tubers from drying out. Before using the bulbs you have to soak them in water and then some time later you will be pleased to see that the radishes regaine their beautiful, vibrant colors.
If you have more time and mood, you can also make beautiful table decoration from radishes such as roses, tabby tulips, checkered lily, ladybugs or if you don’t cut from the top of the radishes the little “mustaches”, then you can make a radish mice, with peppercorn or clove eyes (very cute once). In the past I only prepared radish salads with oil and mustard and ate with sandwich but thanks to my fav Danish magazine (Jeanne D’Arc living) I expanded my radish repertoire with some new fantastic recipes
Ingredients: 400 gr radishes, 3 bay leaves, 2 tablespoons butter, salt
1. Wash and cut the stem of the radishes, then cut each of them in half. Melt the butter in a pan, throw the bay leaves and let them cook for 1-2 minutes until they releases their flavors. Then place the radishes itno pan, scatter with sea salt and let them simmer up to 5-6 minutes. This grilled radish version is so tasty with meats, fish fillets or with sausages!
Ingredients: 2 pack of radishes, 75 gr hazelnut, 80 ml oil, 1/2 tbsp lemon juice, salt and pepper to taste
Put cleaned and chopped radish into a robot machine or a blender. Meanwhile Roast the peeled hazelnuts in a pan without adding any fat. When they are sufficiently roasted put them aside. Add the lemon juice to oil. Add the roasted nuts in the radishes and blend everything together. Season with salt and pepper and ready to serve!
Ingredients 2 preserves (400 ml ): 3 packs of radishes, 150 grams of sugar, 5 tbsp vinegar, 1 tablespoon oil, 1 tsp coarsely crushed white pepper, 1 tsp mustard seeds, 1 pinch of salt
Wash the radishes, cut off the foliage and cut them nicely or grate them with a grater. Pour 500 ml water into a pan then add 150 grams of sugar and the grated radish to it as well and let them cook. Flavor with the vinegar, add the oil, pinch of salt, mustard seeds at the radishes and cook for about 2 minutes. Then filter the water, separate the juice of the radish and let both cooled. Spoon the radishes evenly into two clean jars and pour the juice over them. Cover with the the pickles. They will remain fresh for 2-3 weeks in the fridge. Alongside a meat dish, radish pickle is always welcome.
Bouchée-means mouthful, and á la reine-for the queen, because the Bouchée á la reine entrée was named for Marguerite de Valois, wife of Henri I. It has been somewhat neglected lately outside of France though it is one of the great classics of French gastronomy. The bouchée is usually served as an entrée but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière (it is very popular dish in Belgium) but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.
When it is due to prepare you don’t have to toil with making your own puff pastry cups because they are available in any supermarket. Here I give the most popular version of bouchée, filled with mushrooms and chicken (but you can replace with smoked turkey, ham or other kosher folks) in a thick cream sauce.
Ingredients for two persons:
2 piece of bouchée à la reine pro person
2 chicken fillets
1 chicken stock
bouquet garni (herbs provencal thyme, rosemary, bay leaf, sage)
10 pieces champignon de Paris
20 cl cream
5 cl de vin blanc
60 g cheese
salt and pepper to taste
Directions: Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
Cut the chicken breasts into small dice.
Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
In a frying pan, melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
Add the flour and cook 1 minute, mixing with a whisk or a wooden spoon, without browning.
Add the chicken stock little by little and cook for 2 minutes, stirring.
Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
Preheat the oven to 350ºF (gas mark 6) and bake the bouchée shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
In a bowl, mix the cream with the egg yolk. Increase the heat under the fraying pan and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper. Remove the bouchées from the oven. Fill rapidly and serve without delay as they cool rapidly.
Last week I went to Switzerland in order to see one of my best friend, Ingeborg, who lives in Davos with her English companion. After we shared the latest news with each others we got really hungry and since we both love to taste local specialties we decided to hit the town. After leaving the house of Ingeborg’s she got a brilliant idea to go to a place where we can find the best rösti of the city! Meanwhile we were marching toward the restaurant, Ingeborg, who is actually from Saarbrücken/Germany, told me that her grandma prepared the rösti with smoked bacon and cheese. My grandma prepared with garlic and egg-I told her, and in that moment Guy,-Ingeborg’s boyfriend exclaimed- “I love the English version rösti with cabbage!” So it was time to taste the Swiss version because that was the only rösti what we haven’t eaten yet! And we did.
In my opinion the Rösti is a bit similar to the Spanish tortilla because it is made with potatoes and flour and egg. The Swiss version is made by frying (or occasionally baking) flat round patties of coarsely grated raw or parboiled (semi-cooked), seasoned potato in oil. They’re crisp on the outside and soft and melting inside. Sometimes bacon, onion, cheese – and even apple – are added to the mix. Eat it as a side dish to accompany fried eggs and spinach or a sausage meat called fleischkäse. It was originally eaten as a breakfast by Bern farmers but these days you’ll find it enjoyed all over the world as well as here in Switzerland where it’s considered a national dish.
Make your own rösti!
1. Ingredients for the Swiss version: 40 gr butter, 1000 gr potatoes, 3 tbsp oil, salt, ¾ l water, onion
Wash potatoes, cook them in salty water in their skin. Peel them and put aside. Peel onion, chop it finelly and add to potato. Flavour with salt. Heat oil in a frying pan arrange the potato purée press evenly on the way like the tortilla is made, fry in medium heat until rösti is crispy. Turn rösti to the other side and cook until crispy. Serve it hot.
2. Ingredients for the German version: 5 streaky bacon, 1½ kg potatoes, peeled, 5 tbsp olive oil, 1 small onion, butter, for greasing
Crispy, rich röstis are a real treat, but it’s time-consuming to fry them on the stove. This version lets you cook a whole rösti cake in the oven along with the rest of your meal.
Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 minutes until crisp, then chop into small pieces. Boil the whole potatoes for 5 minutes, drain then place in a bowl of chilled water.
When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice then stir into the potatoes along with the bacon.
Place a baking sheet in the oven for 5 minutes to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 minutes until the potatoes are cooked through and crisp on top.
3. And a recipe for the delicious English version with cabbage and cheese from Delia Smith for Guy’s, Ingeborg’s boyfriend’s sake-I prepared it today!
Ingredients: 450 gr potatoes, 3 oz (75 gr) cabbage, 2 oz (50 gr) cheddar, 1 tbsp flour, 1 teaspoon oil, 1 oz (25 g) butter
1. First scrub the potatoes, then place them in a medium saucepan with a little salt. Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. Drain the potatoes then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into ¼ inch (5 mm) slices. This is easy if you form them into a roll and then slice them. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well.
2. When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together.
3. To assemble the rösti, shape the mixture into rounds 3 inches (7.5 cm) wide and ½ inch (1 cm) thick. Press them firmly together to form little cakes and dust lightly with the flour. If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours.
4. To cook the rösti, pre-heat the oven to gas mark 7, 425°F (220°C), placing the baking tray on the top shelf of the oven. Melt the butter and add the oil, then brush the rösti on both sides with the mixture. When the oven is up to heat, place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes. Once cooked, it’s all right to keep them warm for up to 30 minutes.
This Italien or Spanish vegan dish brings already the summer into our kitchen. The in Italy or in Spain ripened lemon substitutes the D and vitamin C those were “decalcified” from our body during the long winter.
Ingredients: 12 mini potatoes, 1 teaspoon sea salt, 4 fennel bulbs, 2 fresh lemons, 2 cloves of garlic, fresh arugula-rocket, 3 tbsp of olive oil, 1 tbsp fennel seeds, 1 bay leaf, black pepper, 2-3 tbsp of black olives in oil, 2 teaspoons of capers, 1 tbsp of Agave or Ahorn syrup
Directions: Cook potatoes in their skin in a pot in so much water that the potatoes are covered. Add sea salt to water. When potatoes are ready peel them.
2. Cut the fennel into logs and lemons into wedges. Clean and chop garlic cloves.
3. Heat olive oil in a frying pan and add finelly chopped garlic, soaté until they are golden brown then discard them. Add fennel and peeled potatoes and soaté them for 2-3 minutes. Pour over 200 ml water. Add lemon wedges as well flavour dish with salt and pepper. Toss bay leaf and scatter fennel seeds. Let it simmer until fennel is tender.
3. Add rocket, black olives and chopped capers to dish. At the finishing touch flavour with one tablespoon of agave or ahorn syrup.
You can prepare this dish with fish and substitute lemon with orange wedges! Bon appetite!