Two Chicks Who Like To Cook

Finally, our meal was complete and our husbands were so ready to eat.  They devoured the chicken breast stuffed with goat cheese, spinach gratin and mushroom risotto.  My kids hurt themselves on the creme brulee.

This is our take on creme brulee.  We looked at several recipes and this is what we came up with and it was divine. Ingredients 1 extra-large egg 4 extra-large egg yolks 1/2 cup sugar, plus 1 tablespoon for each serving 3 cups heavy cream 2 Vanilla Beans 1 tablespoon orange liqueur (recommended: Grand Marnier) Directions Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, pour the cream into a small saucepan.  Scrape vanilla bean into cream and place beans in cream.  Scald the cream in a small saucepan. Cream should ne hot to the touch but not boiled. Remove vanilla bean stems and discard. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. (TI...

Copyright 2008, Barefoot Contessa Back to Basics, All Rights Reserved Ingredients 1-ounce dried morel mushrooms 1/2 pound fresh porcini or cremini mushrooms 4 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup chopped shallots (3 shallots) 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 teaspoon saffron threads 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2/3 cup freshly grated Parmesan cheese, plus extra for serving Directions Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside sep...

This recipe was our take on a Barefoot Contessa receipe. Ingredients 6 Boneless Skinless Chicken Breast, Butterflied 12 ounces goat cheese, with garlic and herbs Fresh basil leaves Good olive oil Kosher salt Freshly ground black pepper Directions Preheat the oven to 350 degrees. Butterfly the chicken breasts. Spray a foil lined baking sheet lightly with coking spray. Place the chicken breasts on a baking sheet. Cut 12 thick slices of the goat cheese. Place 2 slices of goat cheese and a large basil leaf inside each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 25 to 30 minutes, until just cooked through. Serve hot or at room temperature.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved Ingredients 4 tablespoons (1/2 stick) unsalted butter 4 cups chopped yellow onions (2 large) 1/4 cup flour 1/4 teaspoon grated nutmeg 1 cup heavy cream 2 cups milk 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages) 1 cup freshly grated Parmesan cheese 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Gruyere cheese Directions Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruye...