Wednesday, September 22, 2021

A Spicy, South of The Border Twist On A Fall Classic



This next dish will definitely keep you warm on a chilly fall day, especially since it's a tad spicy. Andrea Chesman, who wrote the cookbook 101 One Dish Dinners, stopped by Tonia's Kitchen, to talk about her ideas on Arroz con Pollo, which is Spanish for Rice with Chicken. Andrea told Tonia it's a comfortable meal that's not hard to make and includes onion, green pepper and skillet cooked rice.  Add that to peas, drained tomatoes, and three cloves of garlic. Cook everything together thoroughly, and it won't disappoint!  Andrea says it's a perfect fit for the fall, and might make you yearn for the warmer temperatures of Mexico!  Find her recipe by clicking on this link

Tuesday, September 21, 2021

Crafting Cider...Into Pudding

  



If this doesn't sound great for the season, what does? Maple-Bread Pudding made with soaked Fuji apples and Angry Orchard Hard Cider.  Sounds delicious doesn't it! Erin James, who wrote the cookbook Tasting Cider, stopped by Tonia's Kitchen to talk about this wonderful dessert dish!  Erin told Tonia she combines the apples, the cider and dark maple syrup to create this concoction. And while Erin is the author of the cookbook, she's also the editor of Cidercraft Magazine.

8 large eggs 
1quart heavy cream 
1 cup granulated sugar 
2 cups dark maple syrup, divided 
2 teaspoons vanilla extract 
1 teaspoon pure maple flavoring or extract
1 cup Fuji apples, peeled, diced and soaked overnight in dry cider 
1 pound brioche, cut into 2-inch cubes
Vanilla ice cream, for serving
Whisk together the eggs, cream, sugar, 1 cup of the maple syrup, vanilla and maple flavoring in a large bowl. Add the soaked apples and brioche; stir to coat. Butter a 9- by 13- by 2-inch baking dish. Transfer the bread mixture to prepared dish and let stand at room temperature for 1½ hours.
Preheat the oven to 375° F (190° C). Bake for 40 minutes, until golden brown, slightly risen in the center and a toothpick inserted in the center comes out clean.
Remove from the oven and, using a small knife or skewer, poke holes all over the pudding. Pour the remaining 1 cup maple syrup over the pudding and allow it to cool until just warm. Top with vanilla ice cream and serve.

Monday, September 20, 2021

Making Your Sauce...A Boss

  



When you think of sauce, Pear is not exactly the first flavor that comes to mind when creating,  But Susan Volland, who wrote the new cookbook, Mastering Sauces, says it should.  Susan stopped by Tonia's Kitchen to talk about the book, and where she gets her inspiration.  Susan says she loves going to the Farmer's Market and finding out what's fresh, and pears certainly are!  One of her recipes involves golden beets and pear juice.  The sauce she creates naturally thickens because of the beets' sugars and starches.  The robust flavor of the pear juice helps too.  Just simmer the beets with lemon thyme and and some water, then add the pear juice and puree in a blender until it's smooth.  It's a delicious, bold sauce that goes well with many dishes

See some of the recipes Susan is cooking up on her webpage here

Friday, September 17, 2021

How to Work With Chocolate

 



If you plan on working chocolate into some of your recipes, chances are good you're going to have to temper it. It's not hard to do, and the end result will mean a better looking chocolate for whatever you have planned. Hallie Baker, who's out with the new book Turtle Truffle Bark stopped by Tonia's Kitchen to talk about how to properly temper chocolate. She told Tonia she gets her preferred chocolate she's going to work with, separate it into 3 equal piles. Hallie puts two of the piles in a bowl and microwave them until they're melted, let them cool and throw the third pile in and mix them. When the bowl ends up a little cooler then you're hand, you've tempered the chocolate.  She says it will mean a better chocolate that will add an element of beauty to your recipe.

Thursday, September 16, 2021

Butter(ry)milk Chicken

 




Fried chicken. It's been a classic American staple for a long time. And while it's most always a delicious and welcome treat at any table, there's always a way to improve upon a classic! Food Network Chef Claire Robinson came by Tonia's Kitchen to talk about her scrumptious Buttermilk Pecan and Panko Breaded Chicken. She told Tonia the Buttermilk really tenderizes the chicken nicely. She marinates the chicken along with some hot sauce for added zestiness. Claire recommends you serve it with a delicious salad.


2 (8-ounce) boneless, skinless chicken breasts

1 cup buttermilk

1 cup toasted pecans

1/2 cup panko bread crumbs

1/3 cup vegetable oil

Kosher salt and freshly ground black pepper

  1. Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
  2. In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
  3. In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
  4. Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
  5. In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
  6. Serve it with a yummy salad for a super tasty meal. Enjoy!