Chicken Pojarski (supposedly named for a Russian innkeeper who created the dish) is normally made with other types of meat, but we find it an excellent way to fix chicken. One thing we recently discovered about this dish was that using portabella mushrooms completely changes the color of the patties. (If you like gray food, this is a great addition for your collection). Although the taste was excellent, the white, pre-packaged mushrooms found in the supermarket provide a better color.
This week's menu lends itself well to cooking with children (those old enough to use a knife safely). Once the chicken and mushrooms have been minced in the food processor, the mixture is easily mixed and shaped into patties. We have found that kids also enjoy cutting the celery into matchsticks. The rice rolled in lettuce leaves is another recipe well suited to children since none of the ingredients are unusual enough to get a negative response at the table. Another advantage of utilizing help on this menu is squeezing the lemons for the sorbet. Even with a juicer, it takes a lot of lemons to make 2 cups of juice. We made sorbet frequently this summer. However, once local fruit was no longer in season, we decided to try lemons. We were very pleased with the results.
If desired, the sauce for this dish can be thickened just prior to serving by quickly stirring in 1 TBS cornstarch dissolved in 3 TBS water.
Ingredients:
Place mushrooms in food processor and mince. Remove to mixing bowl. Cut chicken breasts into pieces, place in food processor and mince. Add to mixing bowl, along with bread crumbs, onion, pepper, salt and egg. Combine ingredients with hands and shape into eight equal-sized patties. Place flour on waxed paper and use to coat patties.
In large skillet, over medium heat, melt 2 TBS butter. Add celery and cook just until crisp-tender. Place celery around the edge of a warm platter. To skillet, add remaining butter and, over medium-high heat, saute chicken patties, turning occasionally, for 10-12 minutes (or until brown on both sides). Remove patties to center of heated platter. Add cream to pan, bring to a boil and stir until heated through. Season with salt and pepper. 4 servings.
This recipe comes from a wonderful vegetable cookbook, The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf, Inc.).
Ingredients:
Trim lettuce leaves, blanch for one minute, immediately rinse in cold water and dry on paper towels. Saute onions, sugar, salt and pepper in butter just until wilted. Set aside. Blanch rice in boiling water for 5 minutes and drain. Mix rice with onion and herbs. Season with lemon juice, salt and pepper to taste. Add pine nuts and spoon mixture onto lettuce leaves and roll, loosely, tucking in the ends and allowing some room for the rice to expand as it cooks further. Place, seam sides down, in a baking dish and add enough chicken broth to cover. Simmer gently on stovetop for 30-45 minutes. Allow lettuce rolls to cool in the broth. Drain and serve at room temperature. 6 servings.
Ingredients:
Dressing:
Combine dressing ingredients in container with lid. Shake until ice cube is melted and ingredients are blended. Place salad ingredients in large bowl and toss with dressing. 4 servings.
Since the juice content and size of fruit varies so much, we won't estimate how many lemons it will take to make 2 cups of juice. In one instance, only small lemons were available and it took 18 to complete the recipe.
Ingredients:
Thoroughly process all ingredients in food processor. Freeze in ice cream maker (such as Donvier) according to manufacturer's instructions. Makes 1 quart.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
