Special Reward Dog Biscuits
12 oz (340g) whole wheat flour
12oz (340g) bread flour
2 oz (55g) wheat germ
1 tsp (5g) salt
2 Tbsp (30g) brown sugar
3-4 Tbsp Flax Seed (optional)
3 eggs
1c (240ml) vegetable oil
3oz (85g) powdered dry milk
1c (240ml) water
1. Combine wheat flour, bread flour, wheat germ, salt, and brown sugar, and flax seed in mixing bowl. Stir in eggs and vegetable oil.
2. Dissolve dry milk in water then incorporate into the flour mixture.
3. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or water as required.
4. Cover the dough and set aside to relax for 15-20 min.
5. Roll the dough out to 1/2"(1.2cm) thick. Cut out biscuits using a bone-shaped cutter 3"x1.5" (7.5×3.7cm). Place the biscuits on sheet pans lined with baking paper.
6. Bake at 375°F (190°C) for approx. 40 minutes or until biscuits are brown and, more importantly, hard (they'll firm up even more as they cool). Let biscuits cool, then store in a covered container five to six feet off the floor. (Use as needed to reward your four-legged friends.)
A note about the last instruction. These are to be given out at least 3-4 times daily. If not, dogs, feel free to go potty where ever you are not supposed to.
Article printed from White on Rice Couple: http://www.whiteonricecouple.com
Wednesday, February 3, 2010
Sunday, January 17, 2010
Caramel Corn with Salted Peanuts
Adapted from DamGoodSweet, by David Guas and Raquel Pelzel
A few notes to help you along:
- The original version of this recipe calls for microwave popcorn. I used Newman’s Own brand microwave popcorn in the “natural” flavor. However, I don’t see any reason why you couldn’t use stovetop or air-popped popcorn, if you’d like. You’ll need 10 cups of it, and you’ll probably want to salt it lightly, since almost all microwave popcorns have at least a little bit of added salt.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
- If you plan to give this popcorn as a gift, know that it looks very handsome, and keeps nicely, in a Mason jar.
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.
Store in an airtight container for up to 5 days (or thereabouts).
Yield: about 10 cups
A few notes to help you along:
- The original version of this recipe calls for microwave popcorn. I used Newman’s Own brand microwave popcorn in the “natural” flavor. However, I don’t see any reason why you couldn’t use stovetop or air-popped popcorn, if you’d like. You’ll need 10 cups of it, and you’ll probably want to salt it lightly, since almost all microwave popcorns have at least a little bit of added salt.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
- If you plan to give this popcorn as a gift, know that it looks very handsome, and keeps nicely, in a Mason jar.
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.
Store in an airtight container for up to 5 days (or thereabouts).
Yield: about 10 cups
Buttermilk beignets
* ¾ cup whole milk
* 1 ½ cups buttermilk
* 4 teaspoons active dry yeast
* 2 ½ tablespoons sugar
* 3 ½ cups bread flour plus extra for flouring work surface
* ½ teaspoon baking soda
* ¼ teaspoon salt
* oil for frying
* Confectioners' sugar for serving, as much as you think you'll need—then double that!
Preparation
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into an ~ 1/2 inch- to 1/3-inch-thick rectangle (~9x12 inch). Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 ½-inch squares (you should get about 48).
Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
Make ahead:
The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.
recipe from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel
* 1 ½ cups buttermilk
* 4 teaspoons active dry yeast
* 2 ½ tablespoons sugar
* 3 ½ cups bread flour plus extra for flouring work surface
* ½ teaspoon baking soda
* ¼ teaspoon salt
* oil for frying
* Confectioners' sugar for serving, as much as you think you'll need—then double that!
Preparation
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into an ~ 1/2 inch- to 1/3-inch-thick rectangle (~9x12 inch). Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 ½-inch squares (you should get about 48).
Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
Make ahead:
The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.
recipe from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel
Wednesday, January 6, 2010
Vietnamese Spring Rolls
From "Vegetarian Cooking for Everyone,"
by Deborah Madison (Broadway, 2000)
Ingredients
* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)
Preparation
1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.
2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.
3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.
4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.
YIELD
12 large rolls
PEANUT SWEET AND SOUR DIPPING SAUCE
Ingredients
* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots
Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.
Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.
by Deborah Madison (Broadway, 2000)
Ingredients
* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)
Preparation
1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.
2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.
3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.
4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.
YIELD
12 large rolls
PEANUT SWEET AND SOUR DIPPING SAUCE
Ingredients
* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots
Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.
Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.
Friday, December 18, 2009
Chipotle Vinaigrette
1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
I usually add a clove of garlic and a squirt of lime to the dressing too.
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
I usually add a clove of garlic and a squirt of lime to the dressing too.
Tuesday, December 15, 2009
Latkes
Hot potatoes
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Chicken Cutlets with Brown Ale sauce
Serves 4. Published February 1, 2005.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
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