Uncle Jeff's Sauteed Chicken Breasts with Country Gravy

My dear Uncle Jeff is an amazing, incredible, astounding, superlative cook. He sent this recipe out yesterday, and here it is, with his directions and asides:

Sauteed Chicken Breasts with Country Gravy

I just did this last night, and you didn't.

get some potatoes boiling for mashed taters. I also boiled some baby carrots in salted water.

salt and pepper however many chicken breasts you want to cook. I like the boneless, skinless frozen variety from Tyson or the like (they have a 100% natural version now). The pre-frozen ones are more tender when cooked in my experience. I thaw them in a clean sink in hot tap water (just remember to not let them sit around for very long before cooking).

To a sautee pan or large skillet (I use a non-stick sautee pan which the purists deride, but feh on them*) add enough fat to coat the bottom. Olive oil is fine, whatever oil you like is fine, last night I used bacon drippings because they RULE. Medium-high heat.

Put in the chicken and whatever other spices you like (it's good with just salt and pepper). I put in some cumin, some coriander, some Zip, and some organic Jamaican seasoning. Brown well on both sides and then cover and reduce the heat to medium-low or so; you want a good fond** on the pan but not black burned stuff. If it gets way too dry you can add a bit of water, wine, or more fat.

When the chicken is just done (don't overcook it; just make sure the juices are clear), remove it to a plate and add 4 TB more fat to the pan (butter is good; I used bacon drippings because they RULE. If you disagree, you are wrong). Turn up the heat to about medum high, sprinkle in 4 TB flour (all purpose is fine) and whisk/stir/scrape until the fat and the flour combine. Make sure you scrape up the fond; I use a flat, wooden spatula. If you're in a hurry you can add the liquid now, but if you want more flavor let the roux get tan and a bit toasty. When it does, add 2 cups of milk, a bit at a time. If you dump it in all at once you get dumplings, which is fine if that's what you want. For gravy it's not desirable.

Whisk/stir while the milk comes up to a boil. Boil it for a few seconds and then remove from the heat. It will thicken quite a bit as it cools. Remember to adjust for salt; mine needed just a bit. If it's too thick you can whisk in a tad more milk.

Serve with the taters, carrots, or whatever side dish/es you like.

It don't get much better, folks. 8-)

Note: if you're counting calories;
1. kill yourself
2. you might be able to get by with 2TB fat/flour and 1 cup of milk, making less gravy. But why would you want to do that??

*according to the stuffshirts, you can't get the fond with a non-stick pan. BULL. It's just easier to get off.

**it is required that you roll your eyes every time you use the word "fond."

©2009 Jeff Davis

Julia’s Roasted leg of lamb with vegetables

Julia’s Roasted leg of lamb with vegetables
From Mastering the Art of French Cooking

A leg of lamb
Olive oil
Red Rock Salt and pepper
Garlic slivers
Rosemary, thyme chopped
2 carrots
2 onions
3-6 cloves unpeeled garlic

Preheat the oven to 450. Cut as much of the fat and skin off of the lamb as you can, rub the skin with olive oil, cut little slices into the meat and stick garlic slivers, rub the meat with the salt, pepper, and chopped herbs. Place it in the top third of the oven, let it brown slightly on all sides—for 15 to 20 minutes.
Reset the oven to 350, put the vegetables in the bottom of the pan. Roast for 20 minutes for every pound of meat, or until the internal temp is 145 degrees, for medium.

Rating: A. So, so delicious. Hearty, lamby greasy vegetables, amazing sustaining meat— enough to feed us all week with shepherd pies and cold lamb salads. This was great.

Joy’s Orange Ice Milk

Joy’s Orange Ice Milk

Combine in a bowl until the sugar is dissolved:

1 ½ tsp orange zest

1 ½ c. sugar

1 ½ c. orange juice

¼ c. lemon juice (my oj was really tart already—I just subbed OJ for the lemon juice)

¾ c. mashed bananas

Stir the mixture gradually into:

4 c. very cold whole milk

Pour into your ice cream maker. Voila!

Rating: A

Notes: Custard ice cream always works better for me—they freeze better, thaw better—but this is VERY good, and firmed up very nicely after a night in the freezer.

Joy's Butter Almond Ice Cream

Joy’s Butter Almond Ice Cream

1 c. packed brown sugar
½ c. water
1/8 tsp salt
2 large eggs
2 tbsp unsalted butter
1 c. whole milk
1 tsp vanilla
1 c. lightly beaten heavy cream
½ c. chopped toasted almonds

Boil the brown sugar, water and salt, stirring to dissolve the sugar. Boil for 2 minutes. Beat the eggs, and slowly beat the syrup into the eggs. Cook in a double boiler until the mixture thickens slightly. Add and stir the butter until it melts. Strain and refridgerate overnight. When you’re ready to make the ice cream, add the milk and vanilla, and cream. Freeze in your ice cream maker, and when the ice cream is almost frozen, toss in the almonds.

Rating: A+. Why do I bother with these ratings? Of course this is superlative. It’s amazing. Astounding. Mind bending. Give in. Go ahead. You will never be the same. You’ll certainly NEVER feel the need to buy ice cream again…

Joy's Fish Fumet

Joy’s Fish Fumet with salmon Belly

I bought two huge heaps of salmon belly—it looked so delicious and fatty and frugal at the store. At home though, it looked like what it was: a mish mash mix of scales flaking off, snaky long pieces of skin, wedges of pearly blubber, and fins.

I betray myself for what I am: not a fishwife. I like fish, but I’m a novice, and my attempts at tugging and slicing the gorgeous deep-orange sushi-grade salmon belly off of the offal? Not successful. Stock to the rescue! Three cheers for any food that lets you throw alarming garbage in, and strain gorgeous nourishment out.

2 tbsp butter

2 lbs fish heads and bones

1 sliced unpeeled onion

1 large leek

1-2 garlic cloves

1 c. white wine

1 tsp lemon juice

Cold water to cover

Bouquet garni

Melt the butter in a stockpot, and cook the vegetables about 5 minutes on medium-low. Add the fish and cook until they begin to turn opaque, 5 more minutes. Don’t let anything brown. Add the liquid and bouquet garni and bring to a boil, reduce the heat and simmer gently, uncovered, skimming often for 20-30 minutes. Strain and cool uncovered, then refridgerate covered.

Rating: A+. Ah... this is why I heart Joy. A warning though-- this made my house reeky for three days.

How To Cook Everything Lightning-Quick Fish Soup

How to Cook Everything Lightning-Quick Fish soup

5 c. fish stock (Joy’s Fumet)

1 onion

1 tbsp garlic

1 tsp paprika

1 tbsp olive oil

1 c. canned tomatoes with juice

Salt and pepper

1 ½ lbs seafood (I used shrimp)

Minced fresh parsley for garnish

Combine all ingredients except for fish and parsley. Boil, then turn to medium and cook for 5 minutes. Add the seafood and cook through—about 5 minutes. Garnish with parsley!

Rating: A, easy, yummy, hearty.