Wednesday, November 4, 2009


One of my internet friends put together a food/recipe blog a few months ago and asked me to contribute. I was so excited! And then I never posted anything because I'm a rat. But I really enjoyed reading all of the yummy recipes that others contributed. Anway, I finally posted something over there so I thought I'd post a link here so you can check out THE BEST FOOD I'VE EVER EATEN. It's true. If you need something to wow your amazing chef mother-in-law or your boss, this is the recipe for you. Check it out here, and while you are there definitely browse the other recipes and get some inspiration for cooking this week. (added below for book printing- ct)

Chicken with Morels by Ina Garten
1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1/4 cup clarified butter
1/3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine 1 cup
(8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Directions: Preheat the oven to 375 degrees F. Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside. Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3/4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.