Thursday, November 4, 2010

dinner tonight!

If you are looking for something delish to make for dinner this evening I have the recipes for you! Sorry for the sick uncooked chicken pics but I had to show the ingredients.

These are 3 of my standard dishes and for my first food post I though it was fitting to include the staples. Arugula and endive salad, wild mushroom risotto and goat cheese & sage stuffed chicken.

Arugula & Endive Salad


For the vinaigrette:
  • 2 tablespoons white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
For the salad:
  • 4 ounces arugula
  • 2 heads of endive, chopped
  • 1/3 cup toasted walnuts

Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

For the salad:

In a large bowl combine the arugula,endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Recipe courtesy of

Wild Mushroom Risotto

  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Recipe courtesy of

Goat Cheese Stuffed Chicken Breasts


  • 4 skinless, boneless chicken breasts
  • Kosher salt and pepper
  • 2oz goat cheese
  • 8 sage leaves
  • 2 cups flour
  • 2 eggs lightly beaten
  • 2 cups whole wheat bread crumbs
  • 1/4 cup olive oil


Preheat the oven to 350 degrees.

Season the chicken breasts with salt and pepper on both sides. Use a boning knife to cut a horizontal incision into each breast, without cutting the breast in half, creating a pocket for stuffing.

Stuff each pocket with about 1 1/2 tbsp of the goat cheese, spread evenly, then follow 2 sage leaves.

Arrange 1 bowl with beaten eggs and a plate with the breadcrumbs. Dip into the beaten egg, then dredge in the bread crumbs.

Bake at 350 for 15-20 mins.

from williams sonoma bride and groom cookbook...but make it healthier.

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