A Savory Moment by Life At The Table copertina

A Savory Moment by Life At The Table

A Savory Moment by Life At The Table

Di: Chef Sandra Lewis Life At The Table
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 Tips, fun facts, and recipes from Chef Sandra Lewis of Life At The Table to help you answer the most important question of the day, “What’s for dinner?”.© 2021 Life At The Table, Inc. Arte Cucina Enogastronomia Igiene e vita sana Scienze sociali
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  • Chicken Pot Pie

    Chicken Pot Pie
    Nov 26 2024
    Chicken Pot Pie: A Modern Twist on a Classic Favorite Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh. Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way. The Modern Twist: Puff Pastry and Vol-au-Vents Here’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry. Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor. Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie. Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home. The Evolution of Comfort Food: Chicken Pot Pie The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling. Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple. But there’s no need to settle for a tasteless pot pie from the freezer. You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch. Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance My recipe is super simple and extra delicious, and here’s what makes it a standout: It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step.Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth.Served in a voul-au-vent, this dish is magical. Chicken pot pie has never looked or tasted so good. With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests. So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way. Print Chicken Pot Pie Print Recipe Pin Recipe Creamy chicken pot pie soup paired with flaky puff pastry vol-au-vents is a comforting, elegant twist on a classic favorite. Author: Chef Sandra Lewis Ingredients Units USM 1/2 chicken (1 breast, 1 leg, 1 thigh, and 1 wing)2 quarts of chicken stock + water as needed1 sachet d’épices (recipe below)6 oz pale roux (recipe below)1 cup frozen peas, defrosted3/4 cup russet potato, small dice1/2 cup carrots, small dice1/2 celery, small dice1/2 cup leek, matchstick1/2 teaspoon thyme2 egg yolks1/2 cup heavy whipping cream1 lemonkosher salt, to tastewhite pepper, to taste1 bunch of parsley, chopped, 4 stems reserved1 – 2 sheets of puff pastry Sachet d’épices 1 bay leaf1–2 sprigs of fresh thyme2 parsley stems3 whole black peppercorns1 small clove of garlic, smashedcheeseclothkitchen twine Roux 3 tablespoons unsalted butter2/3 cup flour Puff Pastry 1–2 sheets of puff pastry1 whole egg1 tablespoon of water Cook Mode Prevent your screen from going dark Instructions Add the chicken stock and the raw chicken to a stockpot with the sachet d’épices.Simmer the stock with the chicken and sachet d’épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed.Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed.Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes.Debone the chicken and set aside.Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender.Whisk the egg yolks together and then combine with the cream.Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot.Add the defrosted peas, thyme, and the reserved chicken meat.Heat the pot pie mixture until the peas and the chicken are heated through.Taste and season with kosher salt, and white pepper, if desired.Add a splash of fresh lemon juice.Ladle the pot pie mixture into the ...
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    3 min
  • How to Brine Your Thanksgiving Turkey

    How to Brine Your Thanksgiving Turkey
    Nov 22 2024
    Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine. Why a Brine is Beneficial The challenge is this. Meat is muscle and the color of the meat reflects how those muscles are used. More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat. The breast muscle is not as active, so that means less myoglobin and whiter meat. The myoglobin-rich, darker muscles take longer to cook. So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge. To tackle this, consider brining your turkey. Why a Turkey Brine Means Moist Meat For centuries salt has been used as a preservative and a part of food preparation. Brining, or soaking the bird overnight in a salt solution, ensures moist results. The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid. The end result is a tasty, tender, and juicy turkey. My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come. Give it a try this holiday season. In addition, here are some tips on how to brine your Thanksgiving turkey. Tips on How to Brine Your Thanksgiving Turkey 1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey. 2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine. 3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security. 4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking. That’s it! While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table. Looking for some sides to go with that beautiful turkey? Try these: Cornbread Dressing Sweet and Sour Green Beans Garlic and Sage Gravy Giving Thanks On Thanksgiving Print How to Brine Your Thanksgiving Turkey Print Recipe Pin Recipe Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal. Author: Chef Sandra LewisPrep Time: 30 minutesCook Time: 18-20 hoursTotal Time: 0 hoursYield: 8 quarts of brining liquid Ingredients Units USM 8 quarts of cold water2 cups kosher salt8 large fresh or dried bay leaves2 tablespoons allspice2 tablespoons black peppercorns1–16-17 lb turkey, giblets and neck removed Cook Mode Prevent your screen from going dark Instructions Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator.Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot.Heat the salt mixture over medium-high heat until the salt dissolves.Remove from the heat and add the remaining 4 quarts of water to the brine.Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight.Refrigerate the turkey in its brine for 18-20 hours.Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post How to Brine Your Thanksgiving Turkey appeared first on Life At The Table.
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    3 min
  • Eggplant Parmigiana

    Eggplant Parmigiana
    Sep 24 2024
    Eggplant Parmigiana: A Classic Italian Comfort Dish If you’ve ever fallen head over heels for the rich, cheesy layers of lasagna, then get ready to swoon over eggplant parmigiana. This Italian classic swaps pasta for tender slices of eggplant turning this simple vegetable into a star. Eggplant parmigiana packs flavor, comfort, and joy into every bite. Let’s talk about why this dish deserves a spot on your dinner table tonight. Why Eggplant Is the Perfect Veggie Hero Going plant-based or just cutting down on meat? Eggplant is a veggie hero. It’s the perfect vegetable for people looking to swap out meat for a veggie. Eggplant delivers the same firm, satisfying chew and bite as meat, but in a wholesome, unprocessed way. And eggplant is the ultimate flavor sponge. Toss it with spices, herbs, or sauces and it will soak them right up, giving your dish a rich, complex flavor. That beautiful purple eggplant skin is also nutritious thanks to anthocyanin, an antioxidant pigment. Anthocyanin helps neutralize free radicals in the body that are linked to chronic conditions like heart disease and cancer. And there are tons more health benefits, but that’s a story for another day. Top 5 Tips for the Perfect Eggplant Parmigiana Making eggplant parmigiana might sound fancy, but it’s super simple and easier than you may think. Here are my Top 5 Tips for the Perfect Eggplant Parmigiana: Choose the Right Eggplant. Select firm, glossy eggplant with smooth skin and minimal blemishes.Salt the Eggplant. After slicing your eggplant, sprinkle it with salt and let it sit for 30 minutes. This draws out extra moisture and bitterness, ensuring your eggplant turns out tender and tasty. Pat the eggplant dry after 30 minutes with paper towels. This removes the excess salt and moisture, and sets you up for perfect cooking.Bread and Fry for Crispy Goodness. For that crispy, golden edge, dredge your eggplant in flour, dip it in an egg wash, and coat it with panko breadcrumbs before frying. The panko breadcrumbs add an extra crunch that makes each bite irresistible.Make Your Own Tomato Sauce. Skip the store-bought stuff and easily whip up a fresh tomato sauce. Use canned tomatoes, a bit of onion, garlic, and fresh basil. It only takes 40 minutes to simmer.Choose the Best Cheese. Fresh mozzarella melts beautifully. Avoid pre-shredded mozzarella; it doesn’t melt as smoothly. Eggplant Parmigiana is a Make It Ahead and Save Time Dish One of the best things about eggplant parmigiana is how well it reheats. You can make the sauce and fry the eggplant a day ahead. Store them in the fridge separately then assemble it and bake it on the day you’re ready to eat. Make eggplant parmigiana today! Print Eggplant Parmigiana Print Recipe Pin Recipe This classic Eggplant Parmigiana recipe layers crispy eggplant with rich, homemade tomato sauce and melty cheese for a comforting Italian dish. And it’s easy to prep this delicious dish as a make-ahead and serve-it-later meal. Author: Chef Sandra LewisPrep Time: 30Cook Time: 60Total Time: 1 hour 30 minutesYield: 4-6 servings Ingredients Units USM Eggplant 1 1-lb eggplant, sliced in 1/2-inch rounds3/4 cup flour2 cups panko bread crumbs, tossed with 1/4 teaspoon kosher salt2 eggs, beaten with 2 oz water8–10 slices of fresh mozzarella3/4 cup grated parmesanoil for fryingkosher salt Tomato Sauce 1/2 cup onion, small dice2 cloves garlic, chopped1 28–oz can whole, peeled tomatoes3 tablespoons basil chiffonadeolive oilkosher salt Cook Mode Prevent your screen from going dark Instructions Tomato Sauce Heat a 2.5 qt pot over medium-low heat. Once heated, add enough olive oil to coat the bottom of the pot.Add the onions. Cook over low heat until the onion take on a golden color, 8-10 minutes.Stir in the garlic. Cook for an additional minute, just until the garlic is fragrant.Add the tomatoes. Bring the sauce to a simmer. Cook over low heat for 40 minutes, stirring occasionally, breaking up the tomatoes as you stir.Stir in the basil.Taste and adjust the seasoning to taste with kosher salt.Purée the sauce with a blender or an immersion blender. Eggplant Lay the eggplant slices on a parchment-paper lined sheet tray. Sprinkle lightly with kosher salt.Set the eggplant aside for 30 minutes then pat the slices dry with a paper towel.Season the eggplant with kosher salt.Bread the eggplant. First dredge the eggplant in the flour.Second, dip them in the beaten egg + water mixture.Third, coat the eggplant with the seasoned bread crumbs. Heat a large sauté pan over medium-high heat. Add enough oil to the pan to come halfway up the eggplant slices.Working in batches, fry the eggplant slices in the oil until golden brown.Drain on paper towels. Assembly Spread a thin layer of tomato sauce on the bottom of an 8×8 casserole dish.Arrange one layer of 4 eggplant slices over sauce.Lay 1 slice of fresh mozzarella over each slice and sprinkle with parmesan ...
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    3 min
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