07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :)) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/


17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/


02
Nov 11

Garlic Roasted Shiitake Mushrooms

I’m really loving shiitake mushrooms these days. It’s so versatile…goes with so many different cuisines. And it’s yummy too. This is a super simple recipe that’s almost too simple. But simple is good.

Garlic Roasted Shiitake Mushrooms

Ingredients:

  • shiitake mushrooms
  • minced garlic
  • olive oil
  • salt and pepper

Directions:

Soak dry shiitake mushrooms in water for 30 minutes or as package indicates. Drain and squeeze excess water. Mix mushrooms with minced garlic, olive oil, salt, and pepper. Place mushrooms on a baking sheet and bake at 400° for 20 minutes.

I got this at Costco. I don’t remember how much it was, but it was pretty inexpensive.

Soak the mushrooms for about 30 minutes. Get those guys hydrated!

After soaking, check that they’re soft enough. Then rinse and drain.

Mince some garlic (lots of it), and throw them into a bowl with the mushrooms.  And then do them a favor by adding olive oil, salt, and pepper.

Mix, mix, mix. Everyone’s happy now.

Place them on a baking sheet and into the oven at 400° for 20 minutes.

And then after 20 minutes, thank yourself.

You can use them as a side, but I chose to use them as a bed for my meat dish…which you will see later. I guess it’s still a side.

Enjoy!

Garlic Roasted Shiitake Mushrooms

Ingredients

◦ shiitake mushrooms
◦ minced garlic
◦ olive oil
◦ salt and pepper

Instructions

Soak dry shiitake mushrooms in water for 30 minutes or as package indicates. Drain and squeeze excess water. Mix mushrooms with minced garlic, olive oil, salt, and pepper. Place mushrooms on a baking sheet and bake at 400° for 20 minutes.
http://cynthiakim.com/2011/11/02/garlic-roasted-shiitake-mushrooms/


16
Aug 11

Mardi Gras Slaw

This was inspired by The Pioneer Woman with a few twists and additions of my own.

A little 411…I originally named this coleslaw and the title of this post “Purple & Green Slaw,” because I couldn’t think of a better name. Then, I Googled “purple and green,” and it turns out that purple, green, and gold represent Mardi Gras!  I researched a little more, and it turns out that each color represents something.

  • Purple represents justice.  This is prefect, because purple cabbages need justice.  You’ll see what I mean later in my little rant about the name, red cabbage.
  • Green represents faith.  You can always trust that jalapeño, lime, and cilantro will come through for you.
  • Gold represents power.  Garlic’s powerful fragrance gives it the name “the stinking rose.”

OK, so what if it’s cheesy!  I wanted to justify my coleslaw name.  Leave me alone.

Cyn’s Mardi Gras Slaw

Ingredients:

  • 1/2 green cabbage
  • 1/2 red cabbage
  • 1 jalapeño
  • garlic
  • cilantro
  • lime
  • mayonnaise, approx. 1/3 cup
  • milk, approx. 1/3 cup
  • vinegar, 1 tbsp
  • brown sugar, 1 tbsp
  • paprika, 1 tsp
  • poppy seeds, 1, tsp
  • salt
  • black pepper

*Please note that I don’t really measure.  These are very loose approximations.  In fact, you’ll probably see all of my recipes in whole number tbsp or tsp…never fractions.

Directions: Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl.  Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss.  Top with roughly chopped cilantro and lime, and toss lightly. So easy!


First, quarter the cabbage.  Don’t forget to cut the core out!  I don’t know how it tastes, but something tells me it’s not yummy.

Slice it really thin, and put into a bowl.  By the way, this looks like purple to me.  So why is it called red cabbage?  Just like red onions. They’re purple! Things like that bother me.


Do the same with the green cabbage.


OK, so I did the green first, then the red purple.  So what?  Why do I feel like I have to work on the green cabbage first and then the purple?  It’s the same thing with onions.  When I use both yellow and purple onions, I always work with the yellow first.  I feel like that’s the correct order.

Finely chop a jalapeño and some garlic…almost minced.  Is it weird to put garlic in coleslaw??  I can’t help it.  If you didn’t know…I mention it here.

Mix a 1:1 ratio of mayonnaise and milk, about 1/3 cup of each.  Then mix in vinegar, brown sugar, paprika, poppy seeds, salt, and pepper.  I had some poppy seeds laying around, so I decided to add it into the mix.  And I’m so glad I did!  Oh, and I’ve started using paprika in everything.  I love it.  Plus, I like saying it.  Come on…say it three times…paprika paprika paprika.

Now, poke your pinky in there and give it a little taste.  That’s exactly what I did.  Just don’t double dip.  I poked my other pinky to give hubby a taste too.  It was perfect…my first time too!  But again, my measurements are not exact, so adjust to your taste.

Pour the dressing over the veggies, toss, toss, toss, and see magic happen.  I use plastic gloves.  It’s the easiest.  I use plastic gloves for a lot of stuff…can’t imagine kitchen (or bathroom) work without it. If you’re unsure of how much dressing you should use, pour some, toss, and add as needed.  You can always add dressing, but you can’t take away.  Unless you don’t mind chopping up more cabbage.

After you’ve tossed the slaw, add a lot of roughly chopped cilantro…the more the merrier.  Squeeze the juice of one lime all over, and toss lightly. Cilantro is another one my of faves, but it didn’t make my list only because I don’t always have it in the kitchen.

In case you’re wondering, that’s MK’s thumb. My hands are not that big.

And there’s my Purple & Green Slaw Mardi Gras Slaw!   I think it looks so much more elegant than the traditional coleslaw with bits of carrot and pale green cabbage.  Don’t  you?

Mardi Gras Slaw

Ingredients

◦ 1/2 green cabbage
◦ 1/2 red cabbage
◦ 1 jalapeño
◦ garlic
◦ cilantro
◦ lime
◦ mayonnaise, approx. 1/3 cup
◦ milk, approx. 1/3 cup
◦ vinegar, 1 tbsp
◦ brown sugar, 1 tbsp
◦ paprika, 1 tsp
◦ poppy seeds, 1, tsp
◦ salt
◦ black pepper

Instructions

Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl. Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss. Top with roughly chopped cilantro and lime, and toss lightly. So easy!
http://cynthiakim.com/2011/08/16/mardi-gras-slaw/