© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 27

Chicken Campanelle with Garlic Cream

0 comments

Edited: Jun 27

 

 

Prepare the Roasted Garlic Cream recipe. (see below) Grill the chicken or roast the breasts and dice them into bite sized pieces.

 

Roast Garlic Cream: Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for 10-20 minutes until the garlic is golden brown, Do Not burn! Remove from heat and strain the olive oil into an airtight container to use in future recipes.

 

Put the cooked garlic into a food processor or blender. Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and puree into a paste. This is Roast Garlic Cream, mmm.

 

Pasta: Heat the olive oil in a large skillet over medium high heat. Saute the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon. Sir in the Roasted Garlic Cream and add the cooked pasta. Add fresh basil and season to taste with salt and pepper.

 

Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.

 

INGREDIENTS:

 

The Pasta: 2 tablespoons olive oil  1/2 cup minced onions  1 teaspoon chopped garlic  1 pound grilled chicken breast  6 sun dried tomato halves  1 cup shiitake mushrooms  1/4  cup white wine  1 cup rich chicken stock  2 cups heavy cream  1 cup Roasted Garlic Cream  1 pound campanelle pasta, cooked  12 leaves fresh basil, sliced salt and pepper to taste  fresh grated parmesan cheese

 

Roasted Garlic Cream 1 cup peeled garlic  1 cup olive oil  2 cups heavy cream  1/2 teaspoon salt  1/2 teaspoon pepper

New Posts
  • PROCESS: Prepare the Morels: Slice the mushrooms in half lengthwise and soak them in lightly salted water for about 20 minutes. Drain and dry them on paper towels. Place three bowls on the counter. Fill the first with flour, the second with buttermilk and the third with flour again. Season each with salt and pepper. Bread the Morels by dredging them in flour, then buttermilk and then flour again. Place the morels on a baking sheet and refrigerate for about 15 minutes before frying. This will help the batter stick to the mushrooms. Dust mushrooms in flour again just before frying. Fry the morels: In 350 degree oil that is at least 3 inches deep. When the morels float and turn golden brown, remove them from the hot oil and drain on paper towels. Green Onion / Scallion Mayonnaise (This recipe is 1/2 of what I made in the video) Place green onions in the food processor with the lemon juice, salt, pepper, hot sauce, worcestershire sauce, egg yolk. Turn on the food processor, with the motor running, slowly add olive oil until the mixture becomes thick like mayonnaise. * Store Scallion Mayo in the fridge for up to a week to use in other recipes, such as potato salad To Serve: Cut a loaf of French bread in half lengthwise and spread generously with scallion mayo. Load the morels onto the bread... WOOF! INGREDIENTS: 10 morel mushrooms Flour Buttermilk salt and pepper Scallion Mayonnaise 1 loaf French Bread Scallion Mayonnaise 1/2 cup green onions 1/2 lemon, juiced 1 tablespoon tabasco 1/2 tablespoon worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg yolks 1/2 to 1 cup olive oil
  • PROCESS: Cut two slices of bread on an angle about 1/2 inch thick using a serrated knife. Spread with butter or mayonnaise on the two outside pieces. Heat a frying pan to about 350 degrees. Drop the first slice of bread, butter or mayo side down, top with Swiss cheese. Drop the second slice of bread on the grill and top with mustard (or pesto) and cheddar cheese. Top with two slices of cooked bacon and two slices of grilled tomato. Flip the first slice swiss cheese) onto the side with tomatoes. Cover with a lid to keep the steam in and help the cheese melt. Serve with Tomato Basil Soup (see recipe in soup chapter) * Try mayonnaise instead of butter when grilling grilled cheese sandwiches, it caramelized beautifully! * Texas Toast also works great for grilled cheese sandwiches. * Thin white bread and American cheese are not cool... INGREDIENTS: Recipe makes ONE Sandwich: 2 slices Swiss cheese 2 slices cheddar cheese French, Italian or artisan bread 1 tablespoon mayonnaise or butter 1 tablespoon mustard or pesto 2 slices cooked bacon 2 slices grilled tomato
  • PROCESS: Cook the Corned Beef: Remove corned beef from the package, place in a large pan or dutch oven cover with water. Add the little seasoning package, turn heat to high, bring to a boil. Turn the heat down so the water stays at simmer, but do not allow it to boil. Cover with a lid and cook "low and slow" for 2-3 hours. The corned beef should be very tender and almost falling apart. Remove from water carefully and cool to room temperature. Build the Open Faced Reubens: Toast rye bread in the toaster or oven. Spread with Dijon mustard. Cut bread slices in half and shingle (4 half slices per reuben) in a baking pan. Slice the cooked corned beef thin and stack it on the rye bread, (cover the bread). Top with sauerkraut and slices of Swiss cheese. Bake in a 400-degree oven until golden brown. Serve with Russian dressing. Russian Dressing: Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl. Mix well. INGREDIENTS: Recipe makes 2 Reubens 3.5 lbs raw corned beef brisket 8 slices pumpernickel rye bread Dijon mustard 2 cups sauerkraut 12 slices Swiss cheese Russian Dressing 1 cup mayonnaise ½ cup chili sauce 1 tablespoon horseradish 1 tablespoon lemon juice 1 tablespoon onion, grated 1 tablespoon Dijon mustard