Main Dishes

March 16, 2013

Double Decker Portobello Burgers with Herb Oatmeal Potato Buns

Bread Machine 2 Lb. Loaf

• 1 Cup plus 2 Tbs. Potato Water
• 1 ½ Tbs. White Sugar
• ¾ Cup Unseasoned Mashed Potatoes
• 1 Extra Large Egg (beaten)
• ¾ Cup Old Fashion Rolled Oats
• 4 ½ Cups King Arthur White Bread Machine Flour
• 1 ½ Tsp. Salt
• 2 Tbs. Non Instant Special Dry Milk
• 4 to 6 Tbs. Unsalted Butter
• 1 ½ Tsp. Red Star Bread Machine Yeast
• 3 Heaped Tbs. Sunflower Seeds
• 1 Heaped Tbs. McCormick’s Italian Seasoning
• 1 ½ Tsp. Dry Minced Onion
• 1/8 Tsp. Dry Minced Garlic
  Set Bread Machine on Dough Cycle

 

Have Potato Water, Mashed Potatoes, and Butter at Room Temperature.

Put Ingredients in Bread Machine Pan in order listed down to Yeast; make small well in middle of Flour mixture and pour Yeast in well (Yeast should not come in contact with the liquid at this time). Add Sunflower Seed when your Bread Machine instructions call for add ins. Add Italian Seasoning, Dry Minced Onion, and Dry Minced Garlic last 5 Minutes of kneading (if you add them sooner, too much kneading will break down the Dry Seasoning so much that bread will not be attractive after slicing). Don’t bake this bread in Bread Machine. After dough has risen one time in the Bread machine, put in Greased Pan or Pans (grease with Butter flavored Crisco), place Glad Wrap over top of Pan; place in refrigerator 6 or 6 ½ Hours or overnight to develop better flavor. If you are rushed for time, take out of refrigerator sooner and let rise until a little above top of pan. Remove Glad Wrap when dough gets almost to top of Pan; Brush top of dough with Melted Butter. Bake at 375 Degrees for right amount of time for your Pan or Pans. For Large Pan that holds the full amount of dough, bake for 39 Minutes. Note: Cover Loaf or Loaves of Bread with piece of Heavy Foil(shiny side down) after baking half or little more of the baking time, so loaf doesn’t get overly browned. After removing Bread from oven place in a 9”x 13” Ziplock Bag; zip shut leaving about 1 inch unsealed, place sacked loaf on rack to cool; after cooling for a little bit, close the unsealed part of Ziplock Bag. Slice with Electric Knife after cooling overnight or several hours.  * To make hamburger buns: Divide 2 lb dough recipe into 12 (4 oz) portions.  Pat down into greased hamburger bun pan.  Bake at 375 for 15 minutes (oven rack at 2nd notch from top)

 

For the Portobello burgers:

Louise Black

* ¼ Cup Balsamic Vinegar

* 2 Tbs. Red Wine Vinegar

* 2 Medium Garlic Cloves (finely minced)

* 1 Tsp. Kosher Salt

* ½ Tsp. Freshly Ground Pepper

* ½ Cup Olive Oil

* 8 Portobella Mushrooms (about 3 Lbs.)(stems removed & dark gills scraped out)

* 1 Loaf Ciabatta Bread

* ¼ Cup Pesto

* 8 Tomato Slices from 2 Medium Ripe Tomatoes (cut ¼ inch thick)

* 8 Thin Slices (10 oz.) Monterey Jack or Provel Cheese

* 4 to 8 Romaine Lettuce Leaves

1. Using a whisk, combine Vinegars, Garlic, Salt and Pepper in a glass bowl; whisking continuously, add Olive Oil in a slow steady stream, until incorporated.

2. Place the Mushrooms cap-side down in a single layer on a baking sheet and pour marinade over them; turn several times to coat; let set at room temperature for 30 minutes.

3. Heat a grill pan or outdoor grill to medium high (450 to 550 degrees) Slice the Ciabatta widthwise into 4 pieces (each slightly smaller than width of Mushrooms (you might have some bread leftover); slice each piece in half horizontally to make 4 tops and 4 bottoms. Place cut sides down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove Bread to a cutting board.

4. Spread 1 heaping teaspoon of Pesto on each Ciabatta top and bottom; place 2 Tomato Slices on each bottom and season with Salt and Pepper; set aside.

5. Place the Mushrooms cap-side up on the grill; cook until just starting to become tender, about 4 minutes; flip the Mushrooms, top each with slice of Cheese and continue cooking until the Mushrooms just give way when pierced with a knife and Cheese is melted, about 4 minutes.

6. Remove Mushrooms from grill; stack 2 Mushrooms on top of each other, Cheese side up; place on bottom piece of Bread. Repeat with remaining Mushrooms. Top with Lettuce Leaves and Bread tops. Serve immediately.

Beef Burritos
Brown 1lb ground beef, mix in bowl with 1 can of refried beans. Spoon beef/bean mixture into small flour tortillas, place seam side down in 9"x13" pan.
Combine 1 can red enchilada sauce with 2 cans beef gravy, pour mixture over tortillas. Top with shredded cheese. Bake for 30 mins at 360 degrees.
Optional add ins: Mexican rice, black beans, corn, salsa, onion....

Chicken Supremes with Tapenade and Mushroom Sauce
Jacques Pepin
Cookbook Notes: Skinless, boneless chicken breasts are called supremes in French cooking. Tapenade is a Provencal mixture of olives, capers, and anchovy fillets. The breasts can be stuffed ahead and sautéed at the last moment. Baby bellas, creminis, or regular white ones are perfectly fine for this dish.

Makes 4 servings

Tapenade Ingredients: (Note: For convenience sake, I used store bought, pre-made tapenade for our first meeting which consisted of olives, oil, and salt only. No anchovies or apricots were in it. Different variations on tapenade are available).

¾ cup mixed pitted black oil cured, kalamata, and green olives

1 small garlic clove, sliced

2 dried apricot halves, cut into small pieces

1 and ½ tbsp drained capers

8 anchovy fillets in oil

2 tbsp extra virgin olive oil

Other Ingredients:

4 skinless, boneless chicken breasts (about 6 oz each)

1 tbsp good olive oil

4 tbsp (1/2 stick) unsalted butter

Salt and freshly ground black pepper

1 and ½ cups baby bella mushrooms, washed and cut into ¾ inch pieces

½ cup chopped onion

½ cup dry white wine

2 tbsp chopped fresh chives or parsley, for garnish

For the tapenade: Put all ingredients in a food processor and pulse to make a course puree.

Cut a horizontal slit in each chicken breast to create a pocket and stuff with the tapenade.

When ready to cook the chicken, preheat the oven to 180 degrees. Heat the olive oil and 2 tbsp of the butter in a large skillet. Meanwhile, season the stuffed chicken breasts with ½ tspn each salt and pepper and arrange them side by side in the hot skillet. Cook over medium heat, covered, for about 3 minutes on each side. Transfer to a platter. Keep warm in the oven.

Add the mushrooms and onion to the skillet and sauté for about 2 minutes. Add the wine and reduce by boiling for 2 minutes. Add the remaining 2 tbsp butter and salt and pepper to taste and mix well to incorporate the butter.

Serve a chicken breast on each of four hot plates. Add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Spoon the mushrooms and sauce over the chicken breasts and sprinkle the parsley or chives on top. Serve.