chicken and prosciutto rolls

These take a little work, but not an inordinate amount of time for what you get when they're done.

4 boneless, skinless chicken breasts
4-8 slices Swiss cheese (or 6 oz. goat cheese -- your pick)
2 cups sauteed spinach (can use frozen, too)
8 slices prosciutto

Put the chicken breast on the cutting board, cover it with a piece of plastic wrap or waxed paper and pound it out into an even thickness of about a quarter of an inch. Place a slice of Swiss cheese (two, if they're square) in the middle of the chicken and then put a layer of spinach. If you're using goat cheese, mix the cheese and spinach together and then spread the mixture on top of the chicken. Roll the chicken breast up like a jelly roll, tucking in the sides to seal it. Wrap one slice of prosciutto long ways around the chicken and the other sideways so the roll is enclosed. Repeat for all four breasts.

Heat 2-3 tablespoons of olive oil in a skillet and cook the chicken rolls over medium heat, turning about every three minutes until prosciutto is crispy and chicken is done.

Serves 4. (I think it would go really well with the brussels and berries.

Peace,
Milton

asapargus whatzituya

Here's a good pasta dinner that's easy to make.

1 pound dried fettuccine

1 1/4 pounds asparagus, cut in 1 inch lengths
1 cup sliced mushrooms
1/2 cup dry white wine
1/4 c olive oil
4 cloves chopped garlic
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
6 basil leaves, chiffonade

2 tablespoons butter, melted
1/2 cup Romano cheese, shredded
salt and pepper

Boil pasta according to package directions.

Combine asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in skillet and bring to a boil. Lower heat and simmer until asparagus is tender -- about ten minutes. Stir in basil, salt, and pepper. (To chiffonade the basil, stack the leaves on top of each other and roll them up from the bottom to the top as tightly as you can. Then cut the roll in small strips from side to side.)

Drain cooked pasta and toss with melted butter. Divide into four servings and top with asparagus mixture and shredded cheese.

Peace,
Milton

brussels and berries

I'm doing a cooking demonstration today for a group at our former church. We talking recipes as well as what feeds our souls. Here is what I'm making:

1/2 cup dried cranberries
1/2 cup aji-mirin rice wine
1/4 c orange juice

2 cups Israeli couscous
1/2 cup chicken broth

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 pound Brussels sprouts, trimmed and halved longways

Heat the cranberries, wine and OJ, until it comes to a boil, Then turn heat off and let it rest. Heat chicken broth to boiling; add couscous, cover, and turn off heat. In large skillet, heat oil and butter and add shallots; cook until soft and translucent. Turn heat up to high and add sprouts, cooking until bright green – about two minutes. Add cranberries and wine and reduce heat. Cover and cook for about ten minutes. Uncover, turn heat to high and cook until liquid is evaporated. Add couscous and serve. Serves four.

(If you want to serve this a just a vegetable, leave out the couscous. It will work either way.)

The other recipe I'm making is an old family favorite I posted here.
I've also got another great brussels sprouts recipe here.
You can read the post that goes with this recipe here.
Peace,
Milton

beef wellington

Or my version of it, at least, which I served last night at the Inn.

2 red onions
2 cups sliced portobello mushrooms
1/4 cup fresh basil, chopped
1/2 cup red wine
olive oil
1 egg, beaten

4 6 oz. fillets
frozen puff pastry sheets

heavy cream
butter

Slice the onions in half and then cut into thin half moon-shaped slices.Pour enough oil into a hot skillet to cover the bottom and add the onions. Cook until they begin to caramelize -- about ten minutes on medium high heat -- and add mushrooms and another tablespoon or two of oil. After mushrooms have begun to soften, add the red wine and the basil and stir. Let the mixture cook until most of the liquid has evaporated. Leave in the skillet and set aside to cool.

Heat another skillet or a stove top grill and sear each of the fillets on all sides. Set aside to cool.

Let the puff pastry thaw and then cut each sheet in half. When the mushroom mixture is cool, put a couple of tablespoons in the center of one of the pieces of pastry and then place the fillet on top of the mushrooms. Pull two of the opposite corners of the pastry over the top of the steak and then do the same with the other two corners, making sure the pastry is well sealed. Invert the whole thing on to a baking sheet where the seams are on the bottom.

Beat the egg and paint the top of each packet before putting in the oven. Cook at 350 for about twenty minutes, or until an instant read meat thermometer reads 140 in the center, which will mean it's medium rare.

About ten minutes before the steaks are done, put the skillet with the leftover mushroom mixture back on the stove and add about a cup of heavy cream -- more if needed. Heat the sauce on medium high heat until it begins to bubble and then lower the heat a bit so it doesn't burn. Take the Wellingtons out of the oven when they are ready and let them rest for a few minutes while you add one tablespoon of butter (coated with a little flour) to the sauce and stir until it thickens a bit.

Cut each Wellington in half and put it on the plate and then pour the sauce over it.

I know this sounds like it takes awhile, but it's worth the trouble.
Serves 4.

Peace,
Milton