Stuffed Chicken Breasts with Mushroom Ragout

Stuffed Chicken Breasts with Mushroom Ragout

Recipe by William Colsher

This recipe was inspired by the "Rouelle of Four Story Hills Farm Poularde" in Thomas Keller's Under Pressure and the need to use up a batch of Modernist Cuisine At Home's "Shiitake Marmalade".

The dried mushrooms I used in the Mushroom Ragout are the "Forest Mix Mushrooms" from Chef Depot. Their website is a bit on the primitive side but service is excellent and the mushrooms are a bargain at $16.95 a pound.

The immersion circulator I use is the Anova model. It's inexpensive (relative to others) and works beautifully.

Ingredients

• 2 Chicken Breast Halves
• 4 Tbs Shiitake Mushroom Marmalade (recipe below)
• Salt
• Pepper
• Transglutaminase RM
• Mushroom Ragout (recipe below) 

Cooking Directions

1. Carefully trim all excess fat and connective tissue from the chicken. Gently flatten the breast halves.
2. Place the breast halves skin side down on an 18 inch sheet of plastic wrap. Season lightly with salt and pepper.

3. Spread the mushroom ragout down the center of one of the breast halves.

4. Carefully sprinkle the transglutaminase around the edges of the  mushroom breast half.
5. Cover the mushroom breast half with the the other one, tucking it under so it makes solid contact with the transglutaminase coated areas.

6. Roll the breasts as tightly as possible into a cylinder. Tie off the ends. Place the cylinder in an airtight container and refrigerate overnight.

7. Place the chicken cylinder, still sealed in plastic wrap, in a sous vide bag and seal, removing as much air as possible without deforming the cylinder.
8. Heat a water bath to 62 C and cook the chicken cylinder for 90 minutes.
9. Remove the chicken cylinder from the water bath and unpack it. Gently dry it with paper towels.

10. Carefully slice the cylinder in 1 cm. disks. 
11. Place a bed of mushroom ragout on a plate and arrange three slices of the chicken on top.
12. Spoon some of the mushroom gravy over the slices. 
13. Serve with roasted potatoes

Shiitake Marmelade

Adapted from Modernist Cuisine At Home

Ingredients

• 300 g Shiitake Mushroom Caps
• 60 g Unsalted Butter
• 60 g Shallots, finely minced
• 100 g Water
• 36 g Soy Sauce
• 4 g Honey

Cooking Directions

1. In a food processor fitted with the steel blade mince the mushroom caps. Pulse carefully - don;t let them become a puree.
2. Melt the butter in a saucepan over medium heat and cook the mushrooms, stirring occasionally, until they are lightly browned and rather dry.
3. Add the shallots to the pan and cook, stirring occasionally, until they are softened and translucent.
4. Add the water, soy sauce and honey to the pan and stir to combine.
5. Simmer until the mixture is slightly thickened.

Mushroom Ragout

Recipe by William Colsher

Ingredients

• 1.5 oz Mixed dried mushrooms
• 2 Tbs Shallots, finely minced
• 2 cups Chicken Stock
• 2 Tbs Unsalted butter
• 2 Tbs AP Flour
• Salt
• Pepper

Cooking Directions

1. Pick over the mushrooms and rinse quickly under running water then place them in a heatproof bowl.
2. Bring 1 cup of the chicken stock to a simmer and pour it over the mushrooms. They should be completely covered. If necessary set a smaller bowl in top to hold them under the liquid.
3. Let the mushrooms soak until they are completely softened.
4. Lift the mushrooms out of the stock and chop coarsely. Reserve the soaking liquid.
5. In a small saucepan melt the butter over medium heat, then add the shallots and cook until they have softened and become translucent. 
6. Add the flour and cook, stirring, for a few minutes until the flour begins to color.
7. Add the mushrooms to the roux and stir to combine.
8. Carefully strain in the reserved mushroom soaking liquid, stirring and add the remaining chicken stock
9. Bring the mixture to a boil, reduce the heat and cook until slightly reduced and thickened.
10. Season to taste.

Baking Steel Naan

Naan

Recipe Adapted from Neelam Batra, 1000 Indian Recipes

Yield: 10 Naan
Ingredients

• 7 g Dry Yeast (1 packet)
• 5 g Sugar
• 60 g Warm Water
• 220 g Plain Non-fat Yogurt
• 20 g Vegetable Oil
• 330 g AP or Bread Flour
• 2.5 g Kosher Salt or to taste
• Bench Flour
• Melted Butter or Ghee

Cooking Directions

1. Place the Baking Steel on a shelf at the second level below your oven's broiler. Preheat the oven to 500 or 550 F.
2. Combine the yeast, sugar and warm water in a small bowl.
3. When the yeast mixture is frothy combine it with the yogurt and vegetable oil. Whisk until a smooth homogenous mixture is achieved.
4. Place the flour and salt in a food processor fitted with the metal blade. Cover and pulse once or twice to combine.
5. Add the yogurt mixture and process until a smooth ball is formed. It should be quite soft and a little sticky. If necessary, add a little more flour (if too wet) or yogurt (if too dry) and continue to process.
6. Place the dough ball in a lightly oiled bowl, rotating to coat it with oil, cover with foil, and allow it to double in volume, about 1 hour in a warm kitchen.





7. When the dough has doubled in volume, lightly flour your work surface and hands and roll the dough into a a log about 10 inches long.
8. Cut nine 12 inch squares of wax paper.





9. When the oven is preheated cut the log into 10 sections.
10. Roll out each ball into an 8 inch disk. Stack each naan, separated by a piece of wax paper. Cover the pile with the damp towel.
11. Switch the oven to broil.





12. Stretch the first naan into the characteristic triangular shape.
13. Carefully toss the naan onto the Baking Steel.





15 Seconds






60 Seconds



14. Cook for about 90 seconds. Adjust the naan's location with tongs to optimize browning.
15. Remove the naan with tongs, brush generously with melted butter and set aside, covered.
16. Continue until all are cooked.
17. Serve hot.

Notes: 

Quantities: The original recipe is expressed in cups and teaspoons and is, perhaps, somewhat inaccurate. (If you have Batra's book, you'll see that I used considerably more yogurt.) I weighed everything out as I measured for this version. Use caution and good sense if you choose to give it a try. As always with bread recipes, the exact amount of liquid will vary somewhat depending on you flour, the weather, and the whims of Hestia.

Flour: I used King Arthur Bread Flour.

Dinner the Modernist Way: Squash Soup, Flat Iron Steak and Roasted Potatoes

Cooking

Well, this whole Modernist Cuisine thing has got me hooked. At first it looks like a lot of effort, especially if you come to it by way of Thomas Keller and Ferran Adrià. But in reality a lot of things require less effort than their conventional counterparts. This meal is a good example - the hardest part is peeling the squash - everything else is "set and forget".

Squash Soup

Recipe Adapted From Modernist Cuisine At Home

Ingredients

• 500 grams Butternut Squash, peeled and diced
• 18 grams Lemongrass, sliced thin
• 113 grams Unsalted Butter
• 30 grams Water
• 5 grams Salt
• 2.5 grams Baking Soda
• Coconut Milk

Cooking Directions

1. Over medium heat melt the butter in the pressure cooker.
2. Combine the water, salt and baking soda in a small bowl.
3. Add the squash, lemongrass, and salt mixture to the pressure cooker. Mix well.
4. Seal the pressure cooker and cook at 15 psi for 20 minutes. If you're using an electric pressure cooker like mine, cook on high pressure for 30 minutes.
5. Carefully shake the pressure cooker two or three times while cooking to prevent sticking.





Cooked Squash



6. When the cooking time has elapsed, carefully release the pressure and transfer the contents to a blender.
7. Blend at high speed, adding enough coconut milk to produce a smooth creamy soup.
8. Strain through a fine sieve (this removes any woody bits of the lemon grass) and serve hot.

Perfect Steak

Sous Vide Flat Iron Steak

Recipe by Michael Callahan

Yield: 4 servings
Ingredients

• 1 Flat Iron steak, about 1.25 lb
• 1/4 cup Balsamic Vinegar
• 1 Tbs Garlic Powder
• 2 Tbs Extra Virgin Olive Oil
• 1 Tsp Mustard powder

Cooking Directions

1. Preheat your water bath to 130 F.
2. Carefully trim the steak, removing excess fat and connective tissue.
3. Combine the vinegar, garlic powder, olive oil and mustard in a container large enough to hold the steak.
4. Add the steak and turn to coat it with the marinade.
5. Allow steak to marinate 30 minutes.
6. Vacuum seal the steak.
7. Cook in the water bath for 3 hours
8. Remove the steak from the cooking bag and wipe it dry.
9. Quickly sear the steak, about 30 seconds on each side.
10. Slice thin across the grain and serve hot.

Roasted Potatoes

Recipe by William Colsher

Yield: 2 servings
Ingredients

• 8-10 Small "new" potatoes
• Salt
• Pepper
• Fresh Rosemary, chopped
• Extra virgin olive oil

Cooking Directions

1. Pre-heat oven to 400 F
2. Halve or quarter the potatoes.
3. Combine salt, pepper, rosemary, and olive oil in a bowl large enough to hold the potatoes.
4. Add the potatoes to the bowl and toss to coat with oil and seasonings.





5. Spread the potatoes in a single layer on a baking sheet and roast for 15-20 minutes or until the potatoes are browned and tender.
6. Serve hot.

Notes:

Pressure Cooker: 1) Modernist recipes typically specify 15 PSI for pressure cooking. However, most electric pressure cookers (like mine) only come up to 11 PSI on their "high" setting. They work perfectly but do require a little extra time. I cooked the squash in this recipe for 30 minutes with excellent results.  2) You cannot make this recipe in an old fashioned "jiggler weight" cooker. You'll lose too much steam and the squash will burn.

Butternut Squash: 500 grams is about half a typical butternut squash. The extra can be frozen.

Coconut Milk: How much you need will depend on how moist the squash is. I ended up using almost the whole 12 oz can.

Flat Iron Steak: A typical flat iron steak is about 1.25 - 1.75 pounds. Because very little weight is lost when cooking sous vide you can get 4 "normal" servings from a single steak. After the cooking is complete you can just toss half in the freezer with the left over squash.