Pan Seared Chicken with Risotto Milanese

Like every generation before us has said, we live in crazy times. Social media magnifies people’s behaviour, good and bad, and also allows movements to take off like wildfire. The #metoo movement has been such a long overdue and important conversation.

You would have to live under a rock to not hear the conversation. Which makes me wonder about some on social media. I’m in the process of setting up an Etsy shop to sell greeting cards with my photos so I have been doing loads of research and trying to get everything set up so I can hit the ground running. I’m being way more proactive in promoting my brand across the platforms. While I love to connect with people what I’m not looking for is to be hit on. I don’t understand it. Twitter is not Tinder people! Obviously on the scale of what a lot of us women go through it’s mild but I don’t understand that someone thinks this is ok.

Thankfully most treat this connections as above board but it’s just so weird when it happens. Even if I was single I would never dream by starting off by talking about a connection’s physical appearance. Just creepy!

Ah well, good thing I’m not obligated to respond. I’ll just keep cooking!

For this dish I thought I should actually look through my cookery books. They are not just pretty books! I really liked the risotto Milanese from a Williams Sonoma book. A great accompaniment to pan seared chicken. Here is my version.

To start the prep bring 5 cups/40 oz of chicken stock to a simmer. In a small bowl add about a teaspoon of loose saffron threads with a 1/4 cup/2 oz of hot water. Set aside to soak.

I just love that colour. In the large skillet that the risotto will be cooked in, add a couple of tablespoons of olive oil. Season the chicken thighs with sea salt and pepper. Begin browning the chicken.

Finish cooking the chicken in the oven at 375F/190C. Add a 1/2 cup of chopped pancetta and a finely chopped shallot. Sauté until the shallots begin to soften.

Slice a few mushrooms and stir in. Add 1 1/2 cups of arborio rice to the skillet cooking for a couple of minutes. Then add a half cup/4oz of a dry white wine.

Gradually add the stock a bit at a time with the rice on medium heat. Halfway through the cooking add the saffron along with sea salt and pepper to taste.

Near the end of cooking before the liquid is absorbed, toss in 2 tablespoons of butter and about 3/4 cup of freshly grated Parmesan cheese.

Once the liquid is absorbed serve with chicken and garnish with parsley.

For those that live in the cold climes, trying to get decent photos without natural light can be like trying find a yeti. But this time I tried candlelight. Why I didn’t think of this before. I have no idea.

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Sunny Orange, Honey and Saffron to Bring in the New Year

It always amazes me how much work goes into the holidays only for it to go by faster than a blink of an eye.  It seemed this year it went by even faster.  But we had a lovely time with the kids and enjoyed a week of just hanging out with them.  I look forward to the week between Christmas and New Year’s as it’s just family time.  No where to be, perfect.

Of course, now that the holidays are over we faced with bitter, bitter cold.  So what better time to bake?  Helps keep the kitchen toasty warm.  Anything to help keep the heating costs down!  One of the gifts my husband bought me was a baking book called Sweet by Yotam Ottolenghi and Helen Goh.  He had heard an interview on the radio with Yotam Ottolenghi and found him very interesting.  Particularly the flavour combinations he likes to work with.  There are several recipes I want to try.  A while back I bought a madeleine pan so the recipe I chose to try first is his saffron, orange and honey madeleines.

Saffron Honey Orange Madeleines 1 2018

This isn’t a hard recipe but it does take a little time.  It’s also not completely traditional which allows the cookie to last more than a day because let’s face it, my hips won’t appreciate me trying to eat them all before they get stale.  My taste buds will but they aren’t the ones wearing the clothes.

Saffron Honey Orange Madeleines 2 2018

In a small saucepan melt 90g of butter (6 tbsp + 1 tsp) of unsalted butter, 2 tsp of honey and 1/4 tsp of saffron threads.  The book says the saffron is optional, say what?  I’m not leaving that out!  Keep the heat low while you are doing this.  Once melted remove from the heat and bring to room temperature.

Saffron Honey Orange Madeleines 3 2018

While the butter is melting prep the next ingredients in a food processor.  Add 2 large eggs, 75g (1/3 cup + 1tsp) granulated sugar, scraped seeds of about a 1/4 of a vanilla pod and the zest of a small orange. I used a clementine for this. Pulse until it is well blended.  Sift together  90g ( 1/2 cup + 1 1/2 tsp) of flour, 1 tsp of baking powder and 1/8 tsp of salt.  Add this to the food processor and pulse again until blended.  Next add the butter mixture and blend.  Scrape into a bowl, cover and refrigerate for at least an hour.

Saffron Honey Orange Madeleines 4 2018

Preheat the oven to 400F/200C and prep the baking pan by brushing the molds with melted butter and dust with flour.  I only have one pan so the book recommends washing, drying and reprepping between batches.

Saffron Honey Orange Madeleines 5 2018

Spoon batter in to fill about 2/3s of the mold.  This was actually harder than it sounds as the flour sticks to the bottom which makes it slippery and hard to position.  Bake 9-10 minutes until golden and sponge like.

Saffron Honey Orange Madeleines 6 2018

While they are baking chop up the pistachio nuts.  You only need a couple of tablespoons of the nuts.  Melt 3 tablespoons of honey in the microwave.  Keep an eye on this as it won’t take long to melt.

Saffron Honey Orange Madeleines 7 2018

Brush the madeleine with honey and dip it in the nuts.  This was a classic case of chasing the natural light and losing. I was hoping to get it done before it got too dark.  I didn’t win the race!  But the days are getting longer so it won’t be long.  🙂

I love how these came out, the flavours were nice and bright.  Perfect for a winter’s day.

The Lovely Yellow of Saffron…

It’s a busy week with the kids off from school.  For our daughter’s birthday we are redoing her room.  Which means lots of painting.  It’s strange because we’re getting rid of the little girl’s room and ushering in a young lady’s room.  I have to say I like her vision, it is going to look really elegant when it’s finished.

But it does put me in a position of figuring out dinner at the last minute.  I knew we had to use up some chicken but what to do?  A quick trip to the shop to pick up some saffron and paprika did the trick.

Saffron is not cheap but since you don’t need a lot in a dish it can last a very long time.

Saffron Chicken 1 2015Take about two tablespoons of hot water and steep a good pinch of saffron.  Set aside.

Saffron Chicken 2 2015Prep the other ingredients.  This whole dinner is cooked on the grill except the sauce.  For the veg I wanted to do skewers.  I brushed the veg with olive oil and white wine and seasoned with salt and pepper.

Saffron Chicken 4 2015Season the chicken with sea salt and paprika.

Saffron Chicken 3 2015Fire up that grill.  While the chicken, skewers, and the potatoes were grilling I did up the sauce.  In a small skillet I heated up a few tablespoons of olive oil, 1/4 cup of dry white wine, and two large cloves of garlic finely chopped.  Slowly simmer the garlic.  Then add the saffron and a cup of chicken stock.  Continue simmering to reduce down.  Then season with a bit of sea salt and paprika.  About a teaspoon each.

Saffron Chicken 5 2015I am so happy it’s warm enough to grill.  Really cuts back on having a bunch of pots to wash!

Saffron Chicken 6 2015Once the chicken is done, slice and serve with the sauce.

Saffron Chicken 7 2015This is a case where once the components come together the balance is really good.  The sauce by itself was a little sharp but add it to the chicken it was a delicious dish.

Now off to continue with the painting!