My Wonderful World

W e l c o m e... And Enjoy!

Thursday, August 19, 2010

Lunch with Great Friends!

Such good news to reconnect with old friends.  
What a better way to get together than Lunch at my place!

To me, Summer just calls for Chicken Salad...and not just any Chicken Salad.   The only one that I make any longer is Ina Garten's Chicken Salad Veronique.  Ina  claims the "Veronique" part is green grapes.  This recipe is a sure winner every time.  

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Chicken Salad Veronique

4 split chicken breasts, bone-in, skin-on; two whole
  good olive oil
  kosher salt  & pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes; halved

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Notes:  Barefoot Contessa at Home © 2010

Yield: 4 servings

** Exported from Now You're Cooking! v5.86 **

Along with the wonderful salad, we will be having fresh cantaloupe with blueberries.  And the Pièce de résistance will be one of my favorite desserts, Orange Creme Brulee.  

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Orange Creme Brulee

1 c heavy cream
1 tb orange zest
3 lg egg yolks
1/4 c superfine sugar
  pinch of  salt
1 ts orange extract; I prefer Penzeys
  For The Topping:
3 tb superfine sugar
  orange peel; for garnish

Preheat oven to 300F.

Measure cream into small saucepan.  Grate orange zest into cream.  Heat, stirring constantly but do not let boil.  Set aside.

In mixing bowl, mix the egg yolks sugar, salt and orange extract.  Begin adding the hot cream a couple of dribbles at a time to temper the eggs.  Don't pour all at once or you will scramble, i.e., cook the egg yolks.  After adding all the cream, strain the mixture through a fine sieve.

Pour the cream and yolk mixture into small four ounce  ramekins dividing evenly.    Place them into a hot water bath and bake for about 35 minutes, until the custard jiggles only slightly in the center.  Remove from oven and allow to cool in the water bath.  Cover each with wrap and refrigerate for at least on hour before serving.

To serve, sprinkle remaining sugar over each ramekin.  With brulee torch, caramelize the tops of each.  Return to refrigerator to cool for 20 minutes.  Garnish with orange peel.   

This is an excellent recipe to prepare in advance...and torching top with guests watching is an easy impressive event!

Notes:  ©WHStoneman 2010

Yield: 4 servings

** Exported from Now You're Cooking! v5.86 **


Anonymous said...

oooooh tarragon chicken salad and, my all time fave, creme brulee. Why didn't you make THAT when we came a visiting?

Mr. Bill said...


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017