Sunday, April 27, 2008

Chef Jeff's Chicken Broccoli Au Gratin

Recipe By : Jeff Bacon
Serving Size: 26 Preparation Time: 0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each whole chicken -- cubed
1 gallon water
1/2 cup celery -- minced
1/2 cup onion -- minced
1/2 cup carrot -- minced
4 Tbsp. margarine -- melted
1 1/2 pounds broccoli -- minced
5/8 gallon chicken stock
2 cups heavy cream
1/2 pound cheddar cheese -- shredded
1 tsp garlic -- minced
1/4 tsp white pepper
1 cup cornstarch -- slurry
1 tsp salt -- to taste

Boil chicken until done, about 30 minutes.
Remove to cool and reserve broth.
Trim florets from broccoli and set aside, cut stems into 1/2 inch pieces
In food processor mince carrot, celery, onion and broccoli stems in batches.
Also mince in processor about 1/4 of the broccoli florets
Melt margarine in a large heavy bottom pot.
Add minced vegetable (onion, garlic, celery, broccoli and carrot) and cook until soft.
Add reserved chicken broth and cream and bring to a simmer
While pot comes to a simmer pick chicken from carcass and dice meat.
Once pot simmers mix cornstarch with cool water until the consistency of heavy cream
Add the starch slurry slowly to simmering pot while stirring.
Add just until soup thickens you may not need the whole slurry.
Once soup is at desired thickness add broccoli and chicken meat and simmer 4 minutes.
Turn off heat add white pepper and salt then stir in cheese
Hold at 140 or higher until service.
If preparing ahead of time add broccoli florets at reheating stage to avoid over cooking.

Wednesday, April 09, 2008

Parenting Seminar Information

(Presented by the National Center for Biblical Parenting)
First Christian Church (Kernersville)
Friday & Saturday, April 18 & 19
Guest Speakers: Dr. Scott Turansky & Joanne Miller, RN, BSN
(They co-wrote the book, "Parenting Is Heart Work")
Cost: $30 (per family)
To register: (336) 996-7388

Monday, April 07, 2008

Chef Jeff's Beef Tips Provencal

Beef Tips Provencal

Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 4 Preparation Time ::45

2 pounds steak -- Trimmings cut 1/2 inch cubes
1/2 cup onion -- finely chopped
1/2 cup tomato --pulped and diced
1 Tablespoon fresh thyme --chopped
1 Tablespoon fresh parsley--chopped
1 Tablespoon fresh basil --chopped
1/2 cup red wine
1/2 cup beef broth
1 teaspoon garlic clove -- minced
1 teaspoon salt
1/2 teaspoon black pepper -- coarsely ground
1 Tablespoon butter
1 Tablespoon oil

Heat oil in heavy bottomed fry pan or skillet

Season beef tips with salt and pepper

Sear tips in hot oil until browned on all sides
Add onions and thyme and saute a few minutes more
Remove tips and onions to a plate
Return pan to heat and deglaze with red wine
Add tomato and garlic simmer one minute
Add beef broth and reduce by half
Return beef and onions to pan and simmer until sauce
thickens slightly.
Add butter, parsley and basil and turn off heat.

Stir butter in untilmelted
Serve over rice or noodles
"One Skillet version of a Continental Classic"
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Per Serving (excluding unknown items): 598 Calories; 46g Fat (72.8%
calories from fat); 34g Protein; 4g Carbohydrate; 1g Dietary Fiber; 135mg
Cholesterol; 835mg Sodium.