Monday, December 20, 2010

stuffing chicken breasts Shabbat

stuffed chicken from shabbat workshop

To refresh your memory, watch the video or Eran preparing the chicken breast for stuffing.

The recipe instructs you to fry the chicken before finishing it in the oven. 
If you don't want to fry the chicken, skip the flour, egg and breadcrumb step and proceed as follows.

After you've created your stuffed chicken roll, wrap it in plastic wrap or parchment paper. Freeze for a minimum of 2 hours. 

Either poach it, wrapped, in simmering water for 15-20 minutes and let cool.  Unwrap the package and finish it by roasting in a 375 oven for 20 minutes or grill or brown the rolls on all sides and then finish by roasting in the oven.
I'm making this for Shabbat and will report back on how it went-the rolls are in the freezer and so far, so good.

Thursday, December 9, 2010

a little caramel sauce with that?

At the recent shabbat workshop, one of the recipes we taught was crepes with grilled pineapple.  Eran made a caramel sauce that was a little extra special touch.
Take 1 cup sugar and melt it in a saucepan over low heat.  Don't worry.  If you go slow and watch it, you shouldn't get into trouble. After it melts, it will begin to take on a caramel colour and a lovely smell.  Now add 1 cup coconut milk, stir and reduce by half.  There you have it.