Celebrated Cuisine – Episode 2

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Thanks for tuning into our second show! And triple thanks for sticking with us as we work out the kinks. Great feedback, questions and comments in the chat room. We’ll be back Tuesday, July 6 at 3:30 p.m. PDT. Come with more questions and awesome comment!

Lavender Pound Cake with Lemon Glaze

Yield: 1 pound cake

1/4 cup Sugar
2 1/4 t Lavender,dried
2 ea Large eggs, room temperature
4 oz Butter, unsalted, room temperature
3 oz Sour cream, room temperature
3/4 cup All purpose flour
1/2 t Baking powder
1/4 t Baking soda
1/8 t Kosher salt
1/4 cup Sugar
1/2 T Vanilla bean paste
1/2 t Lemon zest
1/4 cup Confectioner’s suger, sifted
1/2 T Butter, unsalted, sifted
2-3 T Lemon juice, freshly squeeze

1. Preheat the oven to 325 degrees. Grease and flour 1 small loaf pan (8x4x2-inches) and set aside.
2. In a food processor, blend the 1/4 cup of sugar and the dried lavender.
3. In a mixing bowl, sift the flour, baking powder, baking soda and salt together and set aside.
4. In the bowl of a standup mixer, beat the butter until smooth. Add the lavender sugar plus 1/4 cup of sugar and vanilla and beat on high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating on medium speed. Scrape the bowl well between egg additions.
5. Alternately add the flour and the sour cream, beating on low speed after each addition until just combined. Scrape bowl after each addition. Add the lemon zest on low speed. Scrape bowl and pour into the prepared pan.
6. Bake for about 45 minutes or until a tester comes out clean. Remove and cool on a rack for 10 minutes then remove from the pans.
7. To make glaze, mix the confectioner’s sugar with the melted butter and lemon juice until it is of drizzling consistency. Spoon over the cake and serve.

Quinoa Pilaf with Almonds

Yield: 6 servings

1 T Extra virgin olive oil
1 t Smoked paprika
1 t Kosher salt
2 1/2 cups Water
1 cup Quinoa, rinsed well and drained (Red or Black OK)
1/2 cup Almonds, slivered
1/4 cup Parsley, Italian flat leaf, minced

1. Heat 1 T olive oil in a medium saucepan over medium-high heat. Add smoked paprika; stir until fragrant, about 1 minute. Add water, quinoa, and kosher salt; bring to a simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
2. While quinoa is cooking, heat a small sauté pan over medium high heat. Add almonds and toast until golden and fragrant. Remove from pan and set aside.
3. When quinoa is cooked (there may be a little liquid remaining in the pan) fold in the almonds and parsley, then adjust seasonings to taste.

Suprême de Volaille Veronique (Chicken Breasts in Wine Cream Sauce with Green Grapes)

Yields: 4 servings

4 each Chicken breasts, boneless, skinless, pounded to ½ inch thickness
1 1/2 T Tarragon, fresh, chopped
3 T Butter, unsalted
2 large Shallots, minced
1 cup Green grapes, sliced in half
8 oz. White wine, dry
8 oz. Heavy cream
To taste – Kosher salt and white pepper
garnish – Tarragon, coarsely chopped

1. Sprinkle 1/2 teaspoon of tarragon on each chicken breast, then season with salt and pepper.
2. Over medium-high heat, melt the butter in a large sauté pan.
3. Add the chicken breasts and sauté until golden and cooked through, about 4 minutes on each side.
4. Transfer the breasts to a plate and keep warm.
5. To same pan, add the shallots and remaining tarragon and sauté until the shallot begins to soften, 2-3 minutes. Deglaze with white wine, then add the cream. Boil until sauce is nappé. Reduce heat, add grapes and simmer another minute. Season sauce with kosher salt and white pepper. Plate chicken and spoon sauce over and serve.

Enjoy!