Flounder Piccata With Haricots Verts And Mushrooms Recipes

ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
• Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
• Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
• When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.

BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS VERTS

Steps:

• Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using.
• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the pan¿you should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed.
• While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich.
• Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives.
• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water for shocking.
• Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove and discard it¿it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away.

TURKEY MILANESE WITH SAUTEED HARICOTS VERTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees F.
• For the haricots verts: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until bright green and crisp-tender, 3 to 4 minutes. Use a slotted spoon to remove to a salted ice bath. Let sit until completely cool. Drain and pat dry. Set aside.
• For the butternut squash and cranberry stew: Add the squash and cinnamon stick to a large, high-sided skillet. Add the orange juice and water to cover by 1 inch. Season with a large pinch of salt. Bring to a simmer and cook until the squash is just tender and the liquid has reduced some, 10 to 12 minutes.
• Heat another large, high-sided skillet over medium heat and add the butter. When melted, add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Stir in the cranberries. Add the cooked butternut squash, with liquid, and stir to combine. Add salt to taste. Keep warm.
• For the sausage veloute: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, until completely absorbed, 1 to 2 minutes. Whisk in the chicken stock, raise the heat to medium and bring to a low simmer. Cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat.
• Meanwhile, heat a medium skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into pieces, until just browned. Stir in mushrooms and cook for 3 minutes. Add the sausage-mushroom mixture to the veloute. Keep warm.
• For the turkey Milanese: Whisk together the milk and eggs in a medium baking dish, until thoroughly combined. Put the breadcrumbs and the flour each in a separate medium baking dish.
• Sprinkle the turkey cutlets with the poultry seasoning and some salt. Bread the cutlets using the standard breading procedure: Coat in the flour, shaking off any excess. Then dip in the egg and milk mixture. Next, coat in breadcrumbs, shaking off any excess. Put on a large plate.
• Heat a 1/4 inch of oil in large, high-sided skillet over medium heat. When the oil is shimmering, add a breaded cutlet and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Remove to a rack on a baking sheet and season with salt. Keep warm in the oven. Repeat with the remaining two cutlets.
• Finish the haricots verts: Heat a medium skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Remove and discard the garlic. Add some crushed red pepper and the cooked haricots verts to the pan and toss to coat in the oil. Cook until heated through. Season to taste with salt.
• Serve the turkey cutlets with the butternut squash and cranberry stew, the sausage veloute and the haricots verts.

FLOUNDER WITH MUSHROOMS AND WINE

Steps:

• Heat oven to 375 degrees.
• If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper.
• Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.