Sarah Wrote That

Dijon Tarragon Chicken

image

  • 1-1.5 lbs boneless chicken thighs*
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon thyme (optional)
  • 1 tablespoon olive oil
  • Black pepper

Preparation: Pour the olive oil in a 10-12” fry pan. Rinse the chicken, removing the fat. Dry the chicken lightly with paper towels and place in the pan, using the pieces to spread the oil thoroughly. Spread mustard over the pieces so all the top sides are well-covered. Sprinkle with pepper, thyme, and tarragon. If the tarragon is coarsely flaked, you may wish to crumble it further as you go.

Cook: on medium heat until the undersides of the chicken just begin to brown, then turn (you may wish to flip the pieces back and forth to coat all sides with the topping that comes off in the pan). Remove from the heat when both sides are lightly browned and the spilled topping has reduced to a spreadable consistency. Spread the reduction on the chicken, and serve hot, or cold on salad.

Serves: 4-6
Time: 30 minutes (removing the fat is the most time-consuming step).

*I haven’t tried using tofu, but I’m guessing it’d be delicious. Chicken breasts work, too, but are best split so the centers cook fully by the time the sides brown.

thewayweate:


Chocolate Hazelnut Crinkle Cookies - Gourmet: December 2006


Reblog = endorsement. These are dangerous!

thewayweate:

Chocolate Hazelnut Crinkle Cookies - Gourmet: December 2006

Reblog = endorsement. These are dangerous!

Egg wash is everything [recipe].
[edit: I have no idea who the Jessica of the recipe is]

Egg wash is everything [recipe].

[edit: I have no idea who the Jessica of the recipe is]

Alaska Logs

a simple, delicious date bar cookie with walnuts

  • 3/4 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1 cup chopped dates
  • 1 cup chopped walnuts

oven: 325 F / 8 x 8” pan

Sift dry ingredients in a large mixing bowl. In a smaller bowl, beat the 3 eggs and add vanilla. Stir well.

Add the egg mixture to the dry ingredients. Stir well.

Fold in the chopped dates and walnuts. Spoon the batter into a buttered 8 x 8” pan.

Bake in a slow (325 F) oven for about 40 minutes or until top is springy.

While still warm, cut into squares and roll in granulated sugar.

Baking Powder Biscuits

I love the simplicity of biscuits, their taste and preparation. More than once when I was middle school age, on days home sick (ahem, cough) I would make a half-recipe from my mother’s Better Homes and Gardens and have everything cleaned up by the time she got home from work.

These, from James Beard’s Beard on Bread, took about 10 minutes this morning (+ baking time), and they’re delicious:

  • 2 cups sifted all-purpose flour
  • 1 tablespoon double-acting baking powder
  • 1/2  teaspoon salt
  • 1/2 stick  (1/4 cup)  butter or other shortening.
  • 3/4 cup milk

Sift the flour into a mixing bowl with the baking powder and salt. Using fingers, fork, or a pastry blender blend the butter and flour into very fine particles. Add the milk and stir into the dough just enough to make the particles cling together (it should be a very soft dough). Turn out onto a floured surface and knead for about 1 minute, then either pat or roll out 1/2 to 3/4 inch thick.  Cut in rounds or squares. For crisp biscuits, place far apart on an ungreased cookie sheet; for flufflier biscuits, place close together on an ungreased cookie sheet or in a biscuit pan. Bake in a preheated 450 F degree oven for about 12 to 15 minutes, and serve piping hot.

Variations:

  • Add chopped herbs or grated cheese to the dough.
  • For drop biscuits, add another 1 / 4 cup of milk, drop by spoonfuls onto buttered baking sheet. 

Jessica’s Honey Scones

1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
a generous 1/4 cup dried currents
2 large eggs
2 tablespoons honey
1/4 – 1/2 cup half-and-half (1% or whole milk are fine)
egg wash made by beating 1 large egg with one tsp. water
(or reserve a tablespoon of the 2 eggs)

Into a bowl sift together the pastry flour, the all-purpose flour, the baking powder, and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the currants.

In a small bowl beat together the eggs, the honey, and 1/4 cup of the half-and-half (or milk) until the mixture is combined. Add to the flour mixture, and stir the mixture with a fork, adding more of the half-and-half (or milk) if necessary, until it just forms a sticky but manageable dough.

Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a round 1 inch thick. Cut the round into 10 wedges with a sharp knife dipped in flour and arrange the wedges on a buttered baking sheet. Brush the tops of the scones with the egg wash and bake the scones in a preheated 450 F oven for 11-13 minutes, or until they are golden.

Gourmet, May 1984

Currant Cream Scones

2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole-wheat pastry flour)
1 tablespoon sugar if desired
2 tablespoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup dried currants
1 large egg
2/3 to 1 cup heavy cream, half-and-half, or crème fraîche, plus additional cream for brushing

imageInto a bowl sift together the dry ingredients (flour, sugar if desired, baking powder, baking soda, and salt). Blend in the butter until the mixture resembles coarse meal, and stir in the currants.

In a small bowl beat together the egg and 2/3 cup of the cream until the mixture is combined, add the mixture to the dry ingredients, and stir with a fork, adding more of the cream if necessary, until it just forms a sticky but manageable dough.

Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a rectangle 3/4 inch thick. Cut out rounds with 2 1/4 inch cutter dipped in flour, or cur out 2-inch squares with a sharp knife dipped in flour and arrange the scones on a buttered baking sheet. Form the scraps into a ball, pat the dough into a rectangle, and cut out scones in the same manner. Brush the tops of the scones with the additional cream and bake the scones in a pre-heated 400° F. oven for 12-15 minutes, or until they are golden. Makes about 12 scones.

from May 1984 Gourmet