by Kathy Douglas | Feb 17, 2020 | Entrees
Filled with delicious Middle Eastern inspired seasonings, this dish is loaded with flavor – rose water, paprika, saffron, and pistachio. A delicious Rose Sauce is served with the chicken prepared either sous vide or oven roasted. A side of sautéed riced cauliflower, full of saffron and crunchy salty pistachios, finishes the plate.
INGREDIENTS
1 teaspoon paprika
1 teaspoon kosher salt, plus more
1 teaspoon powdered garlic
1 teaspoon ground white pepper, plus more
4 skin-on small boneless chicken breasts
4 teaspoons butter
1 cup fresh cream
1 teaspoon rose water
2 tablespoons honey
1 teaspoon lemon zest
¼ cup whole milk, plus more if needed
1 tablespoon organic and edible, crushed rose petals (optional)
INSTRUCTIONS
In a small bowl, mix paprika, salt, pepper, and powdered garlic. Rub each piece of chicken with the spice mix. Place in sous vide bags, top each piece with one teaspoon of butter and vacuum seal. Following the directions of your immersion circulator, cook the chicken to your desired temperature.
Or place the chicken pieces in a heat-proof dish and top with a teaspoon of butter. Place in a preheated 350°F oven for 20 minutes or until the chicken achieves an internal temperature of 165 °F.
Remove the chicken from the sous vide or oven and let it rest 5 minutes before serving.
While the chicken cooks, prepare the sauce. Add to a blender or food processor the cream, rose water, honey, lemon zest and ¼ cup milk. Blend until smooth adding a splash of milk if needed to thin. Season with salt and white pepper. Add to a saucepan over low heat and simmer until thickened, making sure to not boil. Cover and keep warm. To serve, add sauce to a plate and place the chicken breast on top and garnish with rose crumbles (optional).
Pistachio Saffron Cauliflower Rice Cauliflower Rice
INGREDIENTS
½ teaspoon saffron threads
1 tablespoon chicken broth
1 tbsp olive oil
¼ cup, small diced onion
1 garlic clove, minced
2 cups Fresh Riced Cauliflower
¼ cup ground pistachios
INSTRUCTIONS
Crumble the saffron threads into a small measuring cup with the broth, stir, and set aside. Heat a large sauté pan over medium heat until hot and add the olive oil, onion, and garlic. Sauté until softened, about 2-3 minutes. Add the riced cauliflower to the pan, and sauté for 5-6 minutes, or until the cauliflower is slightly browned. Add saffron/broth mixture to the pan and stir until the cauliflower rice is yellow and the liquid has evaporated. Stir in the pistachios until just warmed, serve with the chicken.
by Kathy Douglas | Feb 10, 2020 | Desserts, Holiday
These bright red Valentine Brownies are a delicious fudgy treat for your loved one! Colored to match the holiday with a crunchy exterior, they’re a rich chocolaty brownie topped with a smooth cream cheese icing and shards of white chocolate.
INGREDIENTS
¾ cup butter, plus more for the pan
4-oz. high-quality dark chocolate such as Guittard
2 cups sugar
4 large eggs
1-oz. bottle red liquid food coloring, we used McCormick
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon expresso powder
1/8 teaspoon salt
Topping (below)
cream cheese icing
white chocolate
INSTRUCTIONS
Preheat oven to 350°. Using butter, lightly grease two 12 cavity nonstick brownie bar pan.
In a bowl set over simmering water, melt the chocolate and butter whisking until smooth. Remove from the heat and cool slightly. In a separate bowl, whisk together the sugar and eggs until light in color Slowly, a small amount at a time, temper the chocolate mixture into the egg mixture. Whisk in the red food coloring and the vanilla extract. In a separate bowl combine the flour, baking powder, expresso powder and salt. Add to the chocolate mixture and combine well. Add to the prepared pan.
Bake for 20-22 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack for ten minutes, then remove the individual brownies from the pan to a wire rack and cool completely for about an hour.
Cream Cheese Icing
INGREDIENTS
8-ounce package cream cheese, room temperature
3 tablespoons butter, room temperature
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
INSTRUCTIONS
Using a stand or hand mixer, beat the cream cheese and butter at medium speed until smooth and creamy. Gradually add the powdered sugar, salt, and vanilla beating until blended. Add the icing to a piping bag and pipe a small amount of icing on top of each brownie. Top with shards* of white chocolate.
*using a vegetable peeler with a bar of white chocolate, peel off thin pieces of chocolate.
by Kathy Douglas | Feb 6, 2020 | News & Events
It’s A Valentine Celebration!
Saturday, February 8th at 2:00
Williams Sonoma Louisville, Mall St. Matthews
Valentine Celebrations Cooking Demo
Watch our Cooking Demonstration and enjoy tasty samples of:
Sous Vide Chicken Breast in Rose Cream Sauce with Pistachio Saffron Cauliflower
Rose Shortbread Cookies
by Kathy Douglas | Feb 3, 2020 | Desserts, Holiday
It’s the perfect combination for Valentine’s Day – all in one cookie. These heart-shaped shortbread cookies are flavored with delicious floral rose water, then filled with crushed rose petals, and topped with a sprinkle more of dried rose petals. It’s a delicious combination for your special Valentine.
INGREDIENTS
3 cups flour
1 ½ cups powdered sugar
1 cup butter, at room temperature
2 large eggs
1 ½ teaspoons rose water
1 ½ teaspoons lemon zest
¼ cup crushed rose petals
INSTRUCTIONS
Whisk together the flour and powdered sugar in a large bowl. Using a stand mixer, beat the butter until smooth. Beat in the eggs, rose water, and lemon zest until blended. With the mixer on low, slowly add in the flour mixture in to create a stiff dough. Add 3 tablespoons crushed rose petals and gently combine. Remove dough from bowl and wrap tight in plastic wrap and chill for at least 2 hours or overnight.
Preheat your oven to 300˚ F. Line 2 baking sheets with parchment paper. Remove the dough from the wrap and roll on a floured board to ¼” thick. Using cookie cutters, cut heart shapes, rerolling the dough until completely cut. Sprinkle the remaining rose petals over your rolled dough, pressing into the dough so the petals stick. Bake on a parchment-lined baking sheet for 20 – 25 minutes or until bottoms are just golden. Cool completely.
by Kathy Douglas | Jan 20, 2020 | Entrees, Side Dishes
Lemon juice and zest gives this warm and comforting Lemon Risotto a double punch of flavor. Topped with pan-seared sweet grape or cherry tomatoes and pan-fried Halloumi cheese slices, it’s a luxurious winter entrée to enjoy on a chilly day.
Lemon Risotto
INGREDIENTS
4 cups chicken stock
3 tablespoons butter
1 large shallots, chopped
1 cup arborio rice
4 tablespoons lemon juice
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
4 teaspoons grated lemon peel
Kosher salt
Fresh ground pepper
1 tablespoon chopped fresh parsley
INSTRUCTIONS
Add the chicken stock to a pot and bring to simmer over medium heat. Reduce heat to low and cover to keep warm. Melt the butter in a large saucepan over medium heat. Add shallots and sauté about 6 minutes or until the shallots are tender. Add rice and sauté about 2-3 minutes. Add the lemon juice and stir until absorbed, about 1 minute. Add 1 cup hot broth and simmer until absorbed, stirring frequently. Add remaining broth 1 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 30-35 minutes. Stir in cheese and remaining lemon juice and peel. Season the risotto with salt and pepper. Transfer to warm bowls and top with the sautéed tomatoes, Halloumi cheese, and a sprinkle of fresh chopped parsley. Makes 4 servings
Sautéed Tomatos & Halloumi Cheese
INGREDIENTS
1 tablespoon, plus 2 teaspoons olive oil
8 ounces halloumi cheese
1 cup cherry or grape tomatoes
2 springs fresh oregano or ½ teaspoon dry
INSTRUCTIONS
Slice the halloumi in slices about ¼” thick. Heat one tablespoon olive oil in a medium sauté pan over medium high heat and fry the halloumi cheese slices for about 2 -3 minutes on each side until golden brown. Remove and drain on a plate lined with paper towels. Add the remaining 2 teaspoons olive oil to the sauté pan then the tomatoes and oregano. Sautéing for 4-5 minutes until the tomatoes start to pop. Add the over the top of the Lemon Risotto with the fried Halloumi cheese and tomatoes.
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