As a novice cook, I would follow recipes and wonder why the dish wasn't as amazing as it looked on TV or in the magazine. Why didn't it live up to the reviews? As I continued cooking, there are a few tricks to help get that restaurant quality taste out of the recipes you find.
1.) A good quality stainless steel pan is indispensable. This one by All-Clad is what I use and it sears tuna, steaks, and chicken like no other non-stick pan can. Actually, non-stick pans should only be used for things like pancakes and maybe eggs. Otherwise they simply don't develop the flavors well. Not to mention, they tend to scratch easily, leading to health problems. If you don't want to dish out 100 bucks for an All-Clad, at least make sure it is 18/10 stainless steel.
2.) Often recipes call for garlic to enter a hot pan first, as to flavor the other ingredients. Garlic burns very easily and I find that it loses flavor as its cooked. Always add garlic after the onions have caramelized and other tough vegetables like broccoli or potatoes have just about cooked all the way. You'll find it will double the flavor you're used to getting out of a clove.
3.) Sea Salt. It's gaining popularity, even amongst pastry chefs and ice cream companies. Sea salt acts as a burst of flavor in your dishes. Your taste buds need to cotransport flavor molecules with NaCL (table salt) before the taste signal is sent to your brain. No salt, no signal to your brain and your food is tasteless. Test your food for proper seasoning before serving.
Here's a menu that'll knock your socks off. Don't forget to use an All-Clad, add the garlic last and stay away from the cylindrical blue can with yellow umbrella.
Goat Cheese Stuffed Chicken with Herbed Quinoa
Quinoa is a wonderfully healthy grain. It acts as a carb in this menu but is actually very high in protein and fiber. If you are watching your figure but like me have a hard time with self control, quinoa is your new best friend. Serve this with steamed asparagus on the side.
For the Chicken: Preheat oven to 375 degrees.
1. Cut a pocket into the side of 2 chicken breasts. Season the outside with salt and pepper.
2. In a pan, saute with olive oil 1/4 of a large onion, minced. Add 1 cup of frozen spinach and two sliced green onions. Season.
3. When the onion and spinach are soft, add 2 cloves of minced garlic cook for 1 more minute.
4. Pour the mixture into a bowl and add a slice of goat cheese about 2-3 cm thick. Mix and add 1/2 tsp of thyme.
5. Stuff the chicken breast, close the pocket and secure with a toothpick or two.
6. Sear on both sides and put into the oven for 15 minutes or until the internal temperature is 165 degrees.
While the chicken is cooking, start the Quinoa:
1. Saute in a saucepan, a quarter onion and 2 garlic cloves for 1 minute on medium heat.
2. Put in 1 cup of Quinoa and 2 cups of chicken broth. Add 1 tsp of salt and a bay leaf. Bring to a boil.
3. Cook on low 15 minutes just till the chicken is ready.
4. Add 2 tbsp of fresh parsley and toss.
To Serve:
1. Plate the quinoa and add some steamed asparagus on the side.
2. Place the chicken on top of the quinoa.
3. Deglaze the pan over high heat with more chicken stock and flour to make a runny but slightly thickened gravy using the browned bits on the pan. Add more dry thyme and black pepper to this mixture.
4. Pour the gravy over the chicken.
I promise you will not be dissapointed!
