Yes, TERP is now three!
On the side is Broccoli Hash, also from the book. I really should have chopped the broccoli a bit smaller. The FN recipe has you blanching the broccoli in hot water, but never tells you to give it the cold water bath. I'm telling you to do just that.
Can you believe it? I am so grateful to all of you who have been reading this blog all along, and am always happy to see more new readers enjoy my special brand of kitchen insanity.
Three years can be a long time to stay on top of your game and keep coming up with new and creative ideas in the kitchen. If you're a disordered cook, you do sometimes have your dry spells. I don't want to disappoint people so I always search for new inspiration.
Last night I decided to try a suggestion that came courtest of Cookie Pie. Pull out a disused cookbook and open it to a random page. Make whatever recipe you find.
Well, remember two posts ago I mentioned how I won a cookbook at the Ultimate Recipe Showdown? I also mentioned I never used it. The time had come.
I opened it up to a recipe for turkey turnovers. Three pages back there was a recipe for roast turkey, so I assumed that the recipe was meant to be a way to use up leftover turkey. I had no leftover turkey, so I made a tweak or two to make the recipe my own.
I poached a pair of bone-in chicken breasts and used them in the place of turkey. The original recipe called for shitake mushrooms, but I used cremini. Shitake are too strong for me.
A pan of butter, mushrooms, onions, chicken, brandy, mustard, and heavy cream. You couldn't find more classic TERP ingredients in a recipe than this. Hmmmm...was I not being original by choosing this recipe? The filling is so much like many of my recipes. Funny how what I chose at random is a lot like the stuff I cook regularly.
Everything gets wrapped up in puff pastry and baked. I admit I'm not very good at working with stuff like this. This turnover was the best one of the bunch.
Chicken Turnovers(Adapted from Making It Easy from the Food Network Kitchens)
3 Tbl butter
1 onion, diced
8 oz cremini mushrooms, sliced
1/4 cup brandy
2 Tbl dijon mustard
1/2 cup heavy cream
2 cups of cooked, diced chicken meat
4 Sheets thawed frozen puff pastry
Heat oven to 425 degrees. Line a cookie sheet with parchment paper.
In a skillet melt butter and add onions. Cook until soft. Add mushrooms and cook until they are soft and dry looking. Stir in brandy carefully (don't let it flame up). Cook until evaporated. Add cream and mustard and bring to a boil, cooking until the sauce is thick. Stir in chicken.
Place puff pastry sheets on the cookie sheet. Cut in half diagonally. Place 1/4 of the filling in the center of each triange and fold over, using a little water to seal the edges and crimping with the fork. Brush with additional cream if desired.
Bake 25 minutes or until golden.
Broccoli Hash (Adapted from Making It Easy by the Food Network Kitchens)
1 head broccoli cut into small florets and stems cut in small pieces
4 cloves garlic, minced
2 large shallots, diced
3 Tbl pine nuts - toasted
3 Tbl butter
Blanch the broccoli for 2 minutes in heavily salted, boiling water. Immediate remove and plunge into ice cold water. Drain and set aside. Cut into even small bits if desired.
Melt butter in a skillet and add shallots. Cook until soft. Add garlic and cook until fragrant - about a minute or two. Add chopped broccoli and cook until soft and it develops some brown edges. Sprinke with pine nuts and serve.