Ive posted some recipes from time to time but I figured it is time to kick it up a notch and give you more of a step by step. A picture book if you will 
Recently I was on vacation experiencing some great food. Im great with cooking but I have yet to indulge in some of the finer goods such as saffron, fua gras(sp?), risotto or truffle. While on vacation I had my first risotto. I figured I better tackle its preparation. Ive also been thinking about Chicken Cordon Bleu for a couple weeks so I matched the two and here we go.
You will need a bit of ingredients. Even though theres only two elements to this dish, theres a lot of flavor and texture to develop.
You need to pound out some chicken breasts. You also need Ham, SMokey is great. Swiss is the norm and what I used here but I tend to like provolone more for taste and elasticity. Eggs are for the chicken coating. Butter is in everything. I used 2 sticks though I wasted some by burning it. Onion is for the base of the risotto. Mushrooms for flavor and content.
Spices and sauce flavors. I didnt get everything in the shot as I forgot some was in the fridge. So read threw for everything. Like Heavy Whipping Cream.
Start everything with prepping your chicken. You need to butch it up and get rid of all the fat and tendons. pound it out. Be firm but also be careful as to not pound soft spots through that will later lead to tearing.
Also prep up your mushrooms and onions. cubed mushrooms and diced/minced onions.
When you get it all flattened out. throw some spice on the rough side. The side that isnt the skin side. I put garlic, salt, pepper, paprika and very little basil. Should probably preheat your oven to 350 about now.
Lay out 4 or 5 ham pieces then tear of a slice or two of cheese into chuinks and place them centered and slightly spread in a small area over the ham. Lay one more slice of ham over that cheese. This will help keep the cheese from oozing out during cook time.
Wrap the chicken around the ham and cheese. Use some toothpicks to keep the chicken wrapped up and keep the goodness inside. Also prep up your eggs, a little flour and either more flour or breadcrumbs. I like breadcrumbs.
Melt some butter in a pan. Enough to sear both sides of the chicken. Make sure not to burn your butter like I did the first time. Also at this time you should start heating up your chicken broth. I ended up using 3 whole cans. I flavored the broth with some spices such as pepper and garlic. When it boils lower it to medium/low heat to keep it hot.
When both sides are seared on both sides, put both breasts on a rack in the oven.
That will stay in there for about 20-30 minutes. just enough time to get your sauce and risotto done.
For the Risotto you start off with some melted butter in a pan on medium heat. Throw in your onions and let them cook up but dont let them get too dark. Throw in a little minced garlic if you want. When its all nice n hot throw in some of your hot broth.
Toss in some of your Arborio rice. keep it at a small boil. keep adding broth as it absorbs into the rice. Keep stirring and keep it boiling.
Just keep stirring and adding broth. You have to make your sauce at the same time so you have to keep a close attention on the rice. Ill explain its preparation in a minute.
When the rice is getting more tender and you are almost our of broth, add your mushrooms. Stir them in and get them nice and hot. Keep adding broth until your rice is to your liking. When its all cooked up and tender throw in a little more broth to make it more oozey rather than clumpy. Add a little butter and parmesan.
For the chicken sauce, start with some melted butter. Add a little dry white wine. I dont think I got the right kind. Although it was good, I think another wine would be better. So experiment there. After 20 minutes keep chekcing your chicken for brown coating and for firm chicken. Clear liquids running out is a great sign. Lets hope no cheese is coming out.
Mix some heavy whipping cream with some corn starch. This is your thickener so dont go crazy with the starch. When you have simmer youre wine and butter down a little, add your thickener. whisk it all up until smooth and suacey. Add spices to your liking.
WHen your chicken is done. Make sure to remove ALL toothpicks. Keep count when you put them in so you now how many to take out. Take a serrated knife and cut diagonal slices out of the chicken. Fan it out on your plate before the cheese settles. Top it with Your sauce. Glop some risotto on your plate or in a dish if you like it more oozey. Top that with some parmesan.
This shit was amazing and I think I pegged my first risotto. I also bought some saffron risotto. Cant wait for that one.
If youre a dude. Cook this shit for some bitches. THank me later for the pussy
If youre a chick, throw in a BJ and know for a fact that you are a good bitch
Enjoy
Recently I was on vacation experiencing some great food. Im great with cooking but I have yet to indulge in some of the finer goods such as saffron, fua gras(sp?), risotto or truffle. While on vacation I had my first risotto. I figured I better tackle its preparation. Ive also been thinking about Chicken Cordon Bleu for a couple weeks so I matched the two and here we go.
You will need a bit of ingredients. Even though theres only two elements to this dish, theres a lot of flavor and texture to develop.
You need to pound out some chicken breasts. You also need Ham, SMokey is great. Swiss is the norm and what I used here but I tend to like provolone more for taste and elasticity. Eggs are for the chicken coating. Butter is in everything. I used 2 sticks though I wasted some by burning it. Onion is for the base of the risotto. Mushrooms for flavor and content.
Spices and sauce flavors. I didnt get everything in the shot as I forgot some was in the fridge. So read threw for everything. Like Heavy Whipping Cream.
Start everything with prepping your chicken. You need to butch it up and get rid of all the fat and tendons. pound it out. Be firm but also be careful as to not pound soft spots through that will later lead to tearing.
Also prep up your mushrooms and onions. cubed mushrooms and diced/minced onions.
When you get it all flattened out. throw some spice on the rough side. The side that isnt the skin side. I put garlic, salt, pepper, paprika and very little basil. Should probably preheat your oven to 350 about now.
Lay out 4 or 5 ham pieces then tear of a slice or two of cheese into chuinks and place them centered and slightly spread in a small area over the ham. Lay one more slice of ham over that cheese. This will help keep the cheese from oozing out during cook time.
Wrap the chicken around the ham and cheese. Use some toothpicks to keep the chicken wrapped up and keep the goodness inside. Also prep up your eggs, a little flour and either more flour or breadcrumbs. I like breadcrumbs.
Melt some butter in a pan. Enough to sear both sides of the chicken. Make sure not to burn your butter like I did the first time. Also at this time you should start heating up your chicken broth. I ended up using 3 whole cans. I flavored the broth with some spices such as pepper and garlic. When it boils lower it to medium/low heat to keep it hot.
When both sides are seared on both sides, put both breasts on a rack in the oven.
That will stay in there for about 20-30 minutes. just enough time to get your sauce and risotto done.
For the Risotto you start off with some melted butter in a pan on medium heat. Throw in your onions and let them cook up but dont let them get too dark. Throw in a little minced garlic if you want. When its all nice n hot throw in some of your hot broth.
Toss in some of your Arborio rice. keep it at a small boil. keep adding broth as it absorbs into the rice. Keep stirring and keep it boiling.
Just keep stirring and adding broth. You have to make your sauce at the same time so you have to keep a close attention on the rice. Ill explain its preparation in a minute.
When the rice is getting more tender and you are almost our of broth, add your mushrooms. Stir them in and get them nice and hot. Keep adding broth until your rice is to your liking. When its all cooked up and tender throw in a little more broth to make it more oozey rather than clumpy. Add a little butter and parmesan.
For the chicken sauce, start with some melted butter. Add a little dry white wine. I dont think I got the right kind. Although it was good, I think another wine would be better. So experiment there. After 20 minutes keep chekcing your chicken for brown coating and for firm chicken. Clear liquids running out is a great sign. Lets hope no cheese is coming out.
Mix some heavy whipping cream with some corn starch. This is your thickener so dont go crazy with the starch. When you have simmer youre wine and butter down a little, add your thickener. whisk it all up until smooth and suacey. Add spices to your liking.
WHen your chicken is done. Make sure to remove ALL toothpicks. Keep count when you put them in so you now how many to take out. Take a serrated knife and cut diagonal slices out of the chicken. Fan it out on your plate before the cheese settles. Top it with Your sauce. Glop some risotto on your plate or in a dish if you like it more oozey. Top that with some parmesan.
This shit was amazing and I think I pegged my first risotto. I also bought some saffron risotto. Cant wait for that one.
If youre a dude. Cook this shit for some bitches. THank me later for the pussy
If youre a chick, throw in a BJ and know for a fact that you are a good bitch Enjoy
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