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Archive for Tuesday, January 11, 2005

Jayni’s Kitchen’ to dress up everyday recipes

January 11, 2005

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Join "Jayni's Kitchen" this week for "Hidden Magic: Tips to Dress Up Everday Recipes."

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Rice pilaf with carrot and peas

1 tablespoon olive oil

1 tablespoon butter

1/3 cup onion, finely chopped

1 medium carrot, peeled and cut into small dice

1 cup basmati rice

2 cups hot chicken broth

1/2 teaspoon salt

1/3 cup frozen peas

Heat the olive oil and butter in a saucepan over medium heat. Add the chopped onion and carrot and cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the rice and continue cooking, stirring often, until it is lightly toasted, about 4 minutes more. Stir in the hot chicken broth and salt. Raise the heat to medium-high and bring the mixture to a boil. Stir, cover and reduce the heat to low. Cook the rice for about 15 minutes, or until tender and most of the liquid is absorbed. Remove the lid momentarily to add the frozen peas, but do not stir. Cover the pan immediately, remove it from the heat and let the rice stand for 10 minutes. Stir before serving. Serves 4 to 6.

Chicken breasts with white wine sauce

4 skinless, boneless chicken breasts

salt & white pepper

1 tablespoon butter

1 tablespoon olive oil

1/2 cup dry white wine

1/2 cup chicken broth

1/2 cup crÃme fraiche (commercial or homemade*)

Rinse the chicken breasts and pat dry with paper towels. Season them with salt and white pepper and set aside. Heat the butter and oil over medium-high heat in a braising pan or skillet with a lid. When hot enough to sizzle, place the chicken breasts in the pan and cook until golden brown, about 3 minutes. Turn the chicken over, cover the pan and reduce the heat to medium-low. Cook the chicken for 6 to 8 minutes more, or until cooked through. Transfer the chicken to a warm platter and cover with aluminum foil.

Stir the white wine and chicken broth into the pan drippings and raise the heat to high. Boil, stirring occasionally until the liquid is reduced by about two-thirds. Stir in the crÃme fraiche and stir frequently until the sauce thickens and large, shiny bubbles form. Pour the wine sauce over the chicken breasts and serve immediately. Serves 4.

  • To make crÃme fraiche: Place 1 cup of heavy cream in a glass container. Add 1 tablespoon of buttermilk and stir. Cover the container and let stand at room temperature (preferably around 72 degrees) for about 24 hours, or until thickened. Stir the crÃme fraiche and cover. Refrigerate for 24 hours before using to allow it to thicken further. CrÃme fraiche keeps well in the refrigerator for about 2 weeks. Makes about 1 cup.

Caramelized apple cake

Caramelized Apples

2 tart apples, about 1 pound total

2 tablespoons butter

2 tablespoons sugar

Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

powdered sugar

Caramelized Apples: Peel and core the apples. Cut each apple into 12 wedges. Heat the butter in a skillet over medium-high heat. Add the apple wedges and sprinkle 2 tablespoons of sugar over top. Cook the apples, turning often, until tender and lightly browned, about 6 minutes.

Remove the pan from the heat and set aside to cool.

Cake: Place the butter and sugar in a mixing bowl and cream with an electric mixer. Add the eggs and vanilla extract and mix well. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients alternately with the milk, beating after each addition.

Pour the cake batter into a buttered 9-inch baking dish. Use a rubber spatula to smooth the batter out evenly. Spoon the caramelized apple and pan juices over the batter.

Bake the cake in a 350-degree oven for 30 to 35 minutes, just until an inserted toothpick comes out clean.

To serve, sprinkle each serving with a light dusting of powdered sugar. Serves 6 to 8.

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