Monday, November 22, 2010

Dinner Long Beach Family Style.

This little pistol is Trudee. 

Trudee and Chris are best friends. 

With winter approaching, the dark clouds pour over Southern California making it difficult to blade any obstacle in fear of slipping on the wet floor.  Being a blader, our "verb", is an outdoor activity.  Needing to be away from home the L.B. family assembles at the Long Beach headquarters, J.C. Rowe and Kevin Gillan's.  Trudee loves to cook so while enjoying a glass of wine we decided to have a mushroom risotto and Chicken tarragon session.

Yes, mushrooms were hurt during the making of this.

Risotto is not like white rice where the liquid is added all at once.  The small-grain needs liquid to be added in stages.  This is what makes it creamy. 

Is there silicon in these breast? These are huge. 

Nick Rother was there two!

I didn't even know this picture was being taken.

I was concentrating.

This pan is where the chicken was made in.  I deglazed the pan with some white wine and this is me cutting some butter in for the sauce.

Kevin Gillan was masterminding some new stuff for Bravo, I think he enjoyed it. 
Okay now J.C. only likes to eat the best and he ate all of this.  whoa!

Mushroom Risotto and Chicken Tarragon with a White wine butter sauce. 
Yield: 5 family members

Ingredients                                                                  Amounts
For the Risotto
Chicken broth or Chicken Stock                                         3 quarts
Onion, white, medium dice, medium sized                        1 ea.
Arborio Rice                                                                       4 cups

Mushrooms, sliced                                                              2 cups                            
Garlic, finely chopped                                                         2 cloves

For the Tarragon Chicken
Chicken Breasts                                                                  5 ea.
Tarragon, minced                                                               1/4 cup
Salt & Pepper                                                                     To Taste

White Wine                                                                          1/2 cup
Butter                                                                                   1/2 cup

1.  Warm chicken stock over low heat till steaming.  In a separate pan (preferably a large Sauteuse ) heat till glowing and add cooking oil to line the bottom of the pan.  Heat pan till oil is smoking and drop onion tossing in oil to make sure nothing burns.  Cook till translucent.  Add arborio rice to the onion pan and toast by tossing, making sure each grain has been coated.  Add first quart of chicken stock and cook on medium heat till liquid has been absorbed.  When the rice is looking dry add another quart of water.  Repeat till arborio has taken in all of the liquid and is soft and creamy. 
2.  While arborio is cooking in a separate pan, on high heat, bring a pan to smoking point, line with oil and cook mushrooms.  Add garlic at the end to sweat and avoid burning.  Once mushrooms have been cooked combine with arborio to make Mushroom Risotto. 
3.  Season Chicken breast with salt, pepper, and tarragon.  Bring a Saute pan to smoking point and sear each side of the breast till golden brown (the color of Obedobe) on both sides.  Remove from pan and place in a 350˚F oven for 12 minutes or until cooked completely. 
4.  After chicken has been cooked remove and using the same pan, deglaze by adding wine over a heat source.  Bring to a boil and pick up any bits the chicken left over.  Reduce the wine till it barely lines the pan and add cold butter swirling around in the wine, emulsifying the sauce. 
5.  A scoop of risotto, chicken halved on top and a butter sauce makes a happy family.