One Way Or Another: Hatch Chile Chicken

Cordon Bleu, mostly made out of pork, cheese, and ham was a staple of my diet growing up in Switzerland. My mom would cook these breaded, filled schnitzels about once a month for lunch, veal was simply too expensive and only used rarely. Forward several decades and a move to Texas and I incorporated the idea with butterflied chicken breasts filled with Hatch Chile and cream cheese.

Naturally, I was quite excited when my wife brought me some Hatch Chile. Chicken Cordon Bleu sounded simply too good. In our little local store, we bought some chicken breasts but we did not realize that these breasts were supposed to be grilled as they were still attached to the rib cage. They way, they were butchered, they couldn't be butterflied and just for a moment, my excited cooking spirit took a damper.

But then I had the idea to simply slice the chicken into strips, pan-fry them and then let them simmer in my own created Hatch Chile sauce. Over medium-high heat, I fried the chicken pieces in a mixture of olive oil and butter till they all changed color from pink to white, some pieces actually spotting some brown frying spots. A couple of turns of salt and pepper from our mills were followed by a good splash of (optional) white wine. I then added about 15 ounces (420g) of Hatch Chile, three tablespoons of left-over sour cream, four tablespoons of whipped cream cheese, half cup of Half & Half and three thinly sliced, (optional if you like it hot) deseeded jalapenos. A handful of parsley was added to also give it just a little bit of color. With a reduced temperature, I let the whole mixture simmer, making sure that the dish never 'dried up."

Served over rice with just a sprinkle of more parsley as a garnish on top, the dish was spicy, but the heat of the peppers was not overwhelming, it just had the right bite (pun intended) to it. It was actually my wife who encouraged me to share this with the readers of this blog. Obviously, this is super-easy to fix but will reward all your taste buds.

Ingredients:
2 large chicken breasts sliced
15 ounces (420g) of Hatch Chile
3 tbs Sour Cream
4 tbs Cream Cheese (whipped)
1/2 cup (1 1/2 dl) Half & Half
3 Jalapenos sliced and deseeded (optional)
Big splash of white wine (optional)
Parsley
2 cups of Rice

E guete!

Hearty Leftover Leek Tart - (Recipe Included)

You know the feeling. You open the fridge and you go "ugh". A little bit of this, some of that and not a lot of what you actually wanted. In my case there were four sticks of leek, some already chopped onions and celery (leftovers from Thanksgiving), mushrooms & bacon that were close to their expiration date, a jar with sour cream. There was also some Parmesan and some Feta cheese volunteering to be used. Didn't really feel like making a gratin. Instead I opted for a leftover leek tart. Glad I did, it turned out to be "soul food," not only filling my tummy, but also - I spare you that rhyme, that's just too corny.

Dough
I took 3 cups of flour, a tablespoon of baking powder and a good pinch of salt. I added about 1/3 cup of milk, another 1/3 cup of sunflower oil and about half the jar (8oz) of sour cream and kneaded the whole mixture into a smooth, nice ball of dough. Play around, if the ball is to dry and flaky add some more milk and/or oil, maybe another spoon of sour cream. Spread some flour on your work space, some on your rolling pin and then start rolling that dough into a baking sheet size square, between 1/8 to 1/4 inch thick.

I took some of the bacon fat and greased the baking sheet, before I laid the stretched out dough on there. Tidy up and even out the rim a bit. I took the shredded Parmesan and sprinkled, well layered it even all over the dough.

Filling
First I chopped the bacon slices into smaller pieces and sauteed it in a big wok, (frying pan works too, just be more careful with your cooking temperatures). I added the onions and celery and then the mushrooms and kept the whole mixture cooking on medium heat. (You may want to get rid of the excessive bacon fat, I don't, it mixed well with the other ingredients and enhances the taste, I also added about two tablespoons of cream.)

In a bowl I whisked up four eggs, the rest of the sour cream and added the small crumbled Feta cheese. Some salt, some pepper, a little bit of nutmeg. I then folded the whole mixture from the wok into the bowl and let stand while I prepared the leek.

One important thing with leek is that it needs to be thoroughly cleaned. Remove (if you have) some wilted or "hard" outer "leaves" from the sticks, half the stick lengthwise and chop into half rings, maybe a 1/2 an inch thick. Put the chopped leek into a colander or a big sieve, rinse and toss, till all the dirt washes out. Take the same wok (no need to clean it) and melt several table spoons of butter. Braise the leek for several minutes. The wok has the advantage that you can move the leek from the hot bottom to the side to not overcook it. Normally you would add a cup or two of bouillon to the leek to let it simmer and finish cooking, but remember we want to make a tart, so too much fluid will not work. I added about half a cup of an (instant) bouillon / cream mix. dissolving the bouillon in the cream. When the leek got tender I mixed it with the other ingredients in my bowl.

Baking
With a ladle I evenly filled up my tart, put it in the preheated oven and let it bake at 390° F for about half an hour, till all the ingredients set and the top starts to get golden brown. Put on a wire rack and let cool to an eatable temperature. BTW, the tart also tastes good cold (if you don't want to reheat it) the next couple of days.

Sources: Refrigerator

Swiss Wheat Bread - Easy And Tasty (Recipe incl)

This is a tasty Swiss bread with a great crust, that also should work for other countries' bread lovers. Even though the original recipe asked for fresh or so called cake yeast, I tried this bread with instant yeast, as I can't find any fresh yeast in any of the stores.


Ingredients:

4 1/4 cup Wheat Flour (General Purpose Flour works, but the better the flour, the better the bread)
1 1/2 tbsp Salt
10 grams yeast - (1 3/7 packs)

1 1/5 tbsp honey
1 1/5 cup of tepid water

1 tbsp Oil

Dough
Measure the flour and salt and pour in a big bowl into a heap. Mix the yeast, the lukewarm water and the honey, make a big crater in the middle of the flour and pour the mixture into the crater. Mix well with some of the flour, while you still have some flour on the side of the bowl.
Cover with a warm, wet towel and let stand for 15 minutes.

Add the oil and mix everything with the rest of the flower. Best if you have a food processor use your kneading tool, till everything is firmly mixed and nothing sticks to the sides of the bowl anymore. But before you toss this recipe or run to Sears to get you the latest Kitchen Aid you can also knead with your hands. IMHO, there is some Zen in kneading flour into a dough, which is going to bread that you gonna eat. Cover again with the wet towel and let stand for another 10 minutes.

Knead the dough one more time and then take the dough and roll it into a thick roll, between 1 and 2 feet long and roll the dough up into a form of a snail house.

But the bread on a greased (parchment paper works too) cooking sheet and let stand for another 20 minutes uncovered, as it will still raise.

Baking
Preheat the oven to 485 degrees and bake your bread for 10 minutes at that temperature, then turn the temperature down to 360 degrees and finish the baking process with another 40 minutes. Let the bread cool out on an rack.

If you don't eat bread on a daily basis, use it for your Sunday brunch or to dunk pieces into a soup during a cold winter night.

En Guete.

Bernese Apple Pie In America (Recipe Included)

Born and raised in Europe, baking in the US can be quite an undertaking.

Growing up with the metric system and convert my old recipes from grams into ounces, from Celsius into Fahrenheit is one thing and can be achieved quite easily, sometimes even in the head without pen and paper or even a calculator.

But there is way more to that, as Americans when it comes to baking often only use volume measurements and we use simple units of weight.

Example: 150 grams of "regular" sugar is 5.3 ounces or 5 3/10 ounces (weight to weight) - but the required amount in volume in cups will vary with whatever ingredient you will measure. The volume of 150 grams of regular sugar and 150 grams of powdered sugar do not fill the same cup (of tea.)

That's where the internet can come in handy and a regular "apple pie a la mode de la grand-mere" (Grandma's apple pie) becomes a high tech researched google R&D project.

Back to our sugar problem - a recipe (not mine below) asks for 150 grams of regular sugar and that equals 2/3 of a US cup. It also asks for powdered sugar and just to show the difference, I choose the same amount - 150 grams of powdered sugar is still 5 3/10 ounces - weight remains weight - but the volume of powdered sugar is much bigger. So with the help of the converter at the Traditional Oven website - we'll find that 150 grams of powdered sugar equal 1.2 or 1 1/5 US cups (almost twice the size).

So after all the hard math here comes the hand on part, if you would like to surprise your friends with this easy made, but very tasty apple pie (see pic on top). All measurements are non-metric adapted for the US. So let's have a blast (or better just some fun) in the kitchen.

for the dough: 2 eggs 3/8 cup sugar 1 1/5 cup flour 1/2 tsp Baking Powder                                 8 1/2 tbsp melted Butter

for the filling: ~ 2 lbs Apples (or other fruit) 3 tbsp Lemon Juice 7 1/2 tbsp Butter 2/5 cup Powdered Sugar 1 tbsp Vanilla Pudding Powder               3 eggs 1 lemon - grated zest

Let's start with the dough - mix the eggs and the sugar and stir till creamy. Add flour, baking powder and the melted butter and mix well. Take a spring form pan (9"), butter the bottom and the sides and add the dough. Spread evenly and with the help of a spoon form a ring, coming up the sides, about 1 1/2 inches in height. Keep the dough cool (fridge), preheat oven to 360.

Tip: if you have a problem forming the ring on the side, let the dough cool in the freezer for a couple a minutes and then try to drag it up the pan wall.

For the filling: you roughly need a little less than 2  lbs of tart cooking apples. Peel them if you want to, else just core them and slice them about 1/2 inch thick. And then cut the slices into about thumb nail size pieces. Put all the apples in a bowl and pour the juice of a lemon (or two) over the apples, depending on how tart or sweet you want to have your final pie. The lemon juice also keeps the apples from "browning" immediately.
Take the really soft butter, the powdered sugar and Vanilla Pudding powder - mix and stir till creamy.
Separate the eggs in yolks and whites, add the lemon zest to egg yolk and add to the mix, beat the egg white till stiff and fold in. Carefully fold in the apple pieces.
Pour the whole mixture on top of the dough and spread evenly.

Bake for about 50 minutes (original recipe). I found that ovens here sometimes need a tad longer than that, check with knitting needle to see if the inside of your pie is done. If your pie browns to fast on top, cover with tin foil.

Let the whole pie cool out in the spring form pan, then take out, Dust the top with some powdered sugar - I never do. Serve by itself or with whipped cream or even add some Vanilla ice cream to it.

E Guete! 


P.S. Over the years I also played around with some other fruits - and created plum, peach and pear varieties. I also added a shot of Bourbon to the apples and peaches before, or even doubled the Vanilla Pudding powder amount, to add a bit more of Vanilla flavor to it. The recipe is so easy, that you can creatively change and experiment with some stuff.

Sources: http://www.traditionaloven.com