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Mar 20, 2010 08:28 PM

What's For Dinner? Part XXIV

It's time for the next chapter in our continuing what are you having good for dinner?

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  1. BF made a yummy shepherd's pie (using ground beef instead of lamb, it's what we had in the house), mashed potatoes were nicely flecked with parsely. very good. salad with thinly sliced radishes, cabbage, lettuce, green onions in a dijon vinaigrette. we'll be picking at the shepherd's pie all night until it's gone! good thing i defrosted chicken leg/thighs for tomorrow night . . . which will be a maple syrup-sriracha thingy.

    3 Replies
    1. re: mariacarmen

      In the UK, we call the beef version "cottage pie".

      Our use of minced beef tonight - chilli (with rice).

        1. re: Harters

          and cottage pie made it through the night and made a reappearance with sunnyside up eggs this morning!

      1. Since it is such a rainy day where we are, I am making a nice pot roast for my DH. Such great comfort food for this weather. I cook my meat until you can pull it apart with your fork. Add in some carrots and potatoes, a nice rich brown gravy, a small side salad and some potato rolls on the side - mmm mmm good!

          1. I've eaten out these past two days, so I'm looking forward to cooking tonight. I have a chicken in a mushroom cognac cream sauce in mind. Served over basmati rice, and steamed broccoli alongside.

            15 Replies
            1. re: LindaWhit

              Oh LindaWhit - that chicken sounds like heaven in my mouth. Can you share your recipe please?

              1. re: boyzoma

                LOL! Well, I may have to rethink dinner and make something else with chicken because I don't have any heavy cream (although I do have half and half and Greek yogurt that I might be able to do a reasonable facsimile of this recipe), but here you go.

                This recipe is just using one Frankenchicken breast sliced in half lengthwise for two meals...use two Frankenchicken breasts or 4 regular sized chix breasts and double everything else for a family-sized meal.

                * Exported from MasterCook *

                Chicken With Cognac Mushroom Cream Sauce

                Recipe By :Linda
                Serving Size : 2 Preparation Time :0:00
                Categories : Poultry

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                1 large boned and skinned chicken breasts -- sliced in half lengthwise
                1/3 lb cremini mushrooms -- stemmed and sliced
                1 Tbsp butter
                1/2 Tbsp olive oil
                salt and freshly ground black pepper -- to taste
                2 Tbsp cognac
                1/4 cup white wine
                1/4 tsp mushroom essence -- (More Than Gourmet - like a demi glace for super-rich flavor) (I don't have this anymore so it could be left out)
                1/4 cup heavy cream

                Season chicken breast halves with salt and pepper. Melt butter and add
                olive oil in a nonstick skillet. Sauté chicken breasts for 3 minutes on
                each side, adding sliced mushrooms when you flip the chicken breasts.

                Pour in cognac and white wine, and reduce heat to simmer. Stir in
                mushroom essence until blended, and cover skillet and simmer chicken and
                mushrooms in cognac & white wine for about 10 minutes, turning chicken
                pieces once.

                When cognac and white wine has reduced by at least half, add heavy cream.
                Stir to blend, and lightly boil for a few minutes to thicken.

                Serve chicken over basmati rice and spoon mushrooms and sauce over top.

                - - - - - - - - - - - - - - - - - - -

                1. re: LindaWhit

                  I am definitely going to try this. It sounds wonderful. Thank you so much for the recipe.

                  1. re: LindaWhit

                    I don't know if you can easily get mushroom ketchup your side of the pond but I think it might work well with this. Easiest way of describing the taste is that it's sort of like a veggie version of Worcestershire sauce - but a bit thicker like, erm, ketchup. So it will add a "twang" to the sauce.

                    1. re: Harters

                      I haven't seen it, Harters, but then again - I have looked! LOL I will definitely do so. I forget where I bought the mushroom essence - probably a gourmet store somewhere.

                      1. re: LindaWhit

                        I am now on a quest to find Mushroom Essence! I'll let you know where I find it! (I love a challenge) :o)

                        1. re: boyzoma


                          You *can* buy them online, but again - I'm pretty sure I got the Essence in a gourmet store in western MA. Perhaps Sur la Table carries it?

                          1. re: LindaWhit

                            What about mushroom soy? Or would that be too strong-tasting?

                            1. re: ChristinaMason

                              I don't know what mushroom soy tastes like, Christina, so I'm not sure. The essence is definitely concentrated, like a soup base from Penzeys. IIRC, it was very thick and gooey. Probably is best dissolved in a bit of water.

                              1. re: LindaWhit

                                I found Mushroom Essence, and you are right - it is like a soup base. I have not seen any here where we live, but it can be ordered online here:

                                1. re: boyzoma

                                  :-) You must have missed that same link I posted a few posts above this (where I said maybe Sur la Table carries it). I'm still hoping I can find it in my local area stores. Otherwise, I'll call them and see if they have it. I'm positive I've seen a demi-glace and reduced stocks there as well.

                                  1. re: LindaWhit

                                    LindaWhit - your right - I did miss it :-( Thanks! (all my links were collapsed so I didn't see it)

                                2. re: LindaWhit

                                  Linda, I just bought some cognac (well, brandy) for another dish and am going to give yours a try soon; hopefully next week.

                                  1. re: ChristinaMason

                                    Oh lordy. Now I'm nervous. I hope you like it, Christina! :-)

                                    1. re: LindaWhit

                                      With that list of ingredients, how can you go wrong? ;)

                2. Short grain rice, veg w garlic and sesame seeds, fried eggs and korean chili paste.

                  An apple and pear clafouti is in the oven so we'll have that while watching a dvd.