Chicken with Gorgonzola and Pistachios

Recipes in this Post
Chicken with Gorgonzola and Pistachios

Chicken with Gorgonzola and Pistachios

This was a dish that Chef John Farion made for me a long, long time ago. He was the chef at Bird’s restaurant in Hollywood, and had gotten the recipe from a chef he was working under.

I have made this several times. I consider it a real treat, something I make for company, or I make for people I really care about. It isn’t really that time consuming, but it is a little expensive.

The recipe calls for Gorgonzola, which is a blue veined Italian cheese. If you cannot find Gorgonzola, or do not want to pay the steep price for it, you can substitute a good blue cheese. Luckily, I live in Glendale, California, which has a high Armenian population, and Armenian grocery stores always have low cost, good quality blue cheese available by the pound. Don’t try to use the already crumbled blue cheese, it is dried out, has no flavor, and is usually expensive.

It goes best with the wonderful Pennsylvania Dutch Egg Noodles, as the sauce coats each noodle delicately and the noodles hug the pieces of chicken. Yum!

If you are afraid that your guests will not like the blue cheese – yes, there really are some people who find it too strong and strange – you can add the cheese as a garnish for the people who do want the blue cheese flavor.

I made this tonight with broccoli and served it with a bottle of Two Buck Chuck. My friend, Amber, and her husband Stevie, just loved it. Spane has had it many times, and even Amber’s persnickety son wanted some.

Recipe: Chicken with Gorgonzola and Pistachios

Ingredients

  • 2 Chicken breasts Boned
  • 1 cup Sliced mushrooms
  • 1/4 cup Gogonzola Cheese
  • 1 Garlic Clove
  • 1/2 cup Dry White Wine
  • 1/2 cup Heavy Cream
  • 1/2 cup Pistachio Nuts
  • Cracked Black Peppercorns
  • Wide Noodles – Pennsylvania Dutch Edd Noodles are best

Instructions

  1. Shell the pistachio nuts. Heat a pan and toast the nuts in it, stirring often to prevent burning. Chop into a course chop and set aside.
  2. Cut the chicken into one inch pieces and set aside. Put butter into a saute pan, melt, then add garlic. Saute until translucent, then add mushrooms. Saute mushrooms and add about a tablespoon of white wine. Cook the mushrooms until they brown, then remove from the pan and set aside.
  3. Boil a large pot of water and add salt. Add pasta.
  4. Put more butter into the saute pan, then add chicken pieces. Saute on high heat until they are browned nicely on all sides. Remove from the pan, and deglaze with wine. Cook the wine down, then put the chicken back. Add the cream, and cook down until the cream has thickened. Add half of the nuts, leaving the rest for garnish. If you do not have anyone that is adverse to blue cheese, add the cheese at this point. Then add the mushrooms. Just before serving, crack black peppercorns over.
  5. Cook the pasta until it is al dente. If it reaches that stage before the chicken is done, turn the heat off. Drain the pasta in a colander and start to plate-up.
  6. Put pasta, then serve chicken and sauce over the pasta. Top with cheese if you have not added it to the sauce, then garnish with remaining nuts and chopped Italian parsley.

Variations

If you can’t get Gorgonzola, you can substitute a good Danish Blue Cheese instead.

Preparation time: 45 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Italian

Calories: 611

Fat: 125

Protein: 111.7

My rating 5 stars:  ★★★★★10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.


This recipe is available for download at BigOven.

Enjoy!

Spane’s Birthday – The Prep

Spane at the phone store

Spane on November 15, 2010 at the camera store

Recipes in this post

Spane’s birthday is tomorrow, November 21, 2010.  He is going to be 7 years old!  So, like every birthday there is the preparation for the party.  This year will be the first one where he gave out invitations. 

Originally, we were going to have the party at Carr Park, but since it is supposed to rain, Amber volunteered to host the party at her house.  That meant sending out notices to everyone to let them know about the change of venue.  I hope everyone will make it.

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And the Award Goes To …. Apple Brown Betty with Red Hots Sauce

Recipes in this PostApple Brown Betty

My Apple Brown Betty with “Red Hots” Sauce won third prize at the annual Dessert and Appetizer Fil-Am Kiwanis competition. Last year, I won first place for Chicken Liver Pate with Cornichons and Blue Cheese Butter. Last year I won $200.00, this year, because of the economy, the first prize was only $100.00, so my third prize was $50.00 – I don’t mind about the money, getting the recognition was enough for me.

I have been making Apple Brown Betty all winter. I love the simplicity, and the warm comfort food quality of it. In the past, I threw out the peels – this time I did something different and fried them then dusted them with sugar and cinnamon before putting them on top of the finished Brown Betty. They were fantastic!

Recipe: Apple Brown Betty with “Red Hots” Sauce

Ingredients

Ingredients for Apple Brown Betty
  • 4 Apples
  • 3/4 cup Brown sugar
  • 1/8 teaspoon Mace
  • 1/2 teaspoon Nutmeg freshly grated
  • 1 1/2 teaspoons Cinnamon ground
  • 1/4 cup Dried cranberries
  • 1 Armenian Raisin Bread
  • 1/4 teaspoon Sea salt
  • 1/2 cup Butter melted
  • 1 tablespoon Butter cut up
Ingredients for Deep Fried Apple Peels
  • 1 tablespoon Flour
  • Vegetable oil
  • 1 tablespoon Sugar
  • 1 teaspoon Cinnamon
Ingredients for Red Hots Sauce
  • 1 cup light brown sugar
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 cup boiling water
  • 1 teaspoons Saigon cinnamon
  • 2 teaspoons Pure Vanilla Extract DO NOT use imitation Vanilla
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Rum flavor

Instructions

Apple Brown Betty
  1. Preheat oven to 350.
  2. Peel the apples, and reserve the peels. Core and chop up the apples into 1 inch pieces. Put the apples into a large bowl. Add the brown sugar, mace, nutmeg, cinnamon, cranberries and melted butter. Put the raisin bread into a food processor and process into crumbs. Put almost all the crumbs into the bowl. Mix all well. Put into 1 quart casserole dish. Bake for 1 1/2 hours or until apples have softened. Remove from the oven,

    Apple Brown Betty

Apple Peels
  1. Heat oil in a frying pan. Dredge the peels in the flour. Fry in oil until they have crisped then remove and dust with sugar and cinnamon. Place on top of Betty for garnish.
Red Hots Sauce
  1. Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon rum flavor, cayenne and vanilla. Makes one and a half cups.
  2. Serve warm. This is very good with “Red Hot Sauce” and ice cream.

Quick notes

If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. If you can’t get Panettone, then use regular raisin bread, but reduce the amount of cinnamon.

You could also make this Betty in a a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Update: I found a wonderful recipe for Applesauce in a crockpot… looks great! Lunch Fir For a Kid.

Chicken Liver Pâté with Cornichons and Blue Cheese Butter

The award for Best Appetizer at the Fil-Am Kiwanis function went to yours truly for the Country French Pâté with Blue Cheese Butter Spread and Cornichons. I didn’t win for my Ultimate Sour Cherry Fudge Cake, but who cares, right? The Oreo truffles won, and they were truly fantastic!

 

Country French Pate with Blue Cheese Butter and Cornichons

Ingredients

  • 1 pound Chicken Liver
  • 1/2 pound Butter
  • 1 1/3 Garlic
  • 1/3 Onion
  • 2/3 tablespoon Country Style Pate Spice
  • 1/3 cup Red wine

Instructions

  1. Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly.
  2. At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
  3. Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.

Quick notes

If you want a lot of pate, just increase the amount of chicken livers. This is a real crowd pleaser, even for people who do not like pate, and especially those who do not like liver.

Recipe Links

Recipe for the Country Pate Spice.

Preparation time: 24 hours

Cooking time: 1 minute(s)

Number of servings (yield): 12

Culinary tradition: French

Calories: 392

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

 

Country Pate Spice

Summary: This is the spice for Country Pate

Ingredients

  • 1 1/2 ounces Green Pepper Corn
  • 1/3 ounce Dry Pimento
  • 1/3 ounce Mace
  • 3/4 ounce Paprika
  • 1/3 ounce Coriander
  • 1/3 ounce Thyme
  • 1/4 ounce Rosemary
  • 1/8 ounce Marjoram
  • 1/8 ounce Clove
  • 1/3 ounce Bay leaf
  • 1/3 ounce Allspice

Instructions

  1. Put all ingredients in clean coffee grinder and process.

Quick notes

All ingredients are dry ingredients. If you can’t find dried pimento, omit it and use a bit more paprika. You can keep put the spice into a clean glass jar, top it and use it when ever the mood strikes.

Preparation time: 1 minute(s)

Cooking time:

Number of servings (yield): 12

Culinary tradition: French

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

 

Blue Cheese Butter

Ingredients

  • 1/4 pound Sweet butter
  • 1/4 pound Blue Cheese
  • 1 teaspoon Herbs de Provence

Instructions

  1. Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.

Quick notes

The longer the mixture sits, the more flavorful it becomes. Use only sweet butter, as using salted butter would make the product too salty.

This is beautiful served with Melba Toasts.

Preparation time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 12

Culinary tradition: French

Calories: 120

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.