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Culinary SOS . . . Chicken and Scallops au Gratin

Woodland Hills Restaurant Serves an Entree Customers Are Raving About

December 12, 1985|ROSE DOSTI | Times Staff Writer

Dear SOS: I recently dined at Joey D's in Woodland Hills and particularly enjoyed the chicken and scallops au gratin. I'm sure your other readers would enjoy this recipe, as well.

--JACK

Dear Jack: It's one of the most requested entrees at the restaurant, according to Joey.

CHICKEN AND SCALLOPS

1 (1/2-pound) breast of chicken, diced

1/2 pound scallops

Salt, pepper

1/4 cup flour

1/4 cup clarified butter

2 shallots, minced

6 mushrooms

1/4 cup dry white wine

1/2 cup whipping cream

1/2 teaspoon minced tarragon leaves

1/4 cup shredded Jarlsberg cheese

Season chicken and scallops with salt and pepper to taste. Dredge in flour, shaking off excess. Heat clarified butter in 8- to 10-inch skillet. Add scallops and chicken and saute until pale golden. Remove from skillet.

Add shallots and mushrooms to drippings in skillet and saute until tender. Add white wine and simmer over high heat until wine is reduced and forms glaze in pan. Add cream and tarragon and simmer over high heat just until cream coats metal spoon. Add chicken, scallops and salt and pepper to taste. Toss lightly to coat chicken and scallops with sauce.

Spoon into 4 ramekins or 1-quart baking dish. Top with cheese. Bake at 375 degrees 4 to 5 minutes until cheese melts and sauce is bubbly. Makes 4 servings.

Note: To clarify butter, heat over medium-low heat until milky residue evaporates and butter is clear.

Dear SOS: My mother used to make the best fudge. This was about 50 years ago. Unfortunately, neither my brother nor I have or can find the recipe. The ingredients included large candy chocolate bars, whole marshmallows, chopped walnuts, butter and canned milk.

--JONATHAN

Dear Jonathan: This is the closest we can come. Of course, you can substitute chocolate candy bars for the chocolate pieces in equivalent amounts and I think you'll have it. CAN'T FAIL FUDGE

4 cups miniature marshmallows

2/3 cup evaporated milk

1/4 cup butter or margarine

1 1/2 cups sugar

1/4 teaspoon salt

1 (12-ounce) package semisweet chocolate pieces

1 teaspoon vanilla

1/2 cup chopped walnuts

Combine marshmallows, milk, butter, sugar and salt in saucepan. Cook and stir until mixture comes to full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Fold in vanilla and nuts. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds.

Dear SOS: Some years ago, the old Home Magazine published a mint chutney recipe which was a great favorite of mine. I've misplaced the recipe. Can you send it to me or run it in your column?

--BARBARA

Dear Barbara: You can give these away as holiday gifts, too. MINT CHUTNEY

2 cups mint leaves

1 medium onion, cut up

1/4-inch slice peeled ginger root

2 cloves garlic

1/4 cup raisins

Juice of 2 lemons

1/2 teaspoon salt

1 tablespoon sugar

1/2 teaspoon cayenne pepper

1 avocado, peeled and cut up

Wash mint leaves thoroughly. Combine mint, onion, ginger root, garlic, raisins, lemon juice, salt, sugar, cayenne and avocado in blender container. Blend until smooth. Use as condiment for curry dishes. Makes about 2 cups.

Dear SOS: About 20 years ago I clipped a recipe for Marie's Brownies from the Culinary SOS column. We have misplaced it and would love to find that recipe. Would you possibly still have it in your files? --E.H.

Dear E.H.: Ta-dah: MARIE'S BROWNIES

1/2 cup butter or margarine

4 squares unsweetened chocolate

4 eggs

2 teaspoons vanilla

2 cups sugar

1 cup sifted flour

1 cup coarsely chopped walnuts

Powdered sugar or chocolate frosting, optional

Combine butter and chocolate. Place over low heat and melt. Set aside. Beat eggs and vanilla in mixing bowl. Gradually add sugar, beating well. Stir in chocolate mixture, then flour and nuts.

Turn batter into greased 9-inch square pan and bake at 350 degrees 30 to 35 minutes. Cool before cutting into bars. Sprinkle with powdered sugar or spread with chocolate frosting, if desired. Makes 4 1/2 dozen 1x1 1/2-inch bars.

Dear SOS: I would love to get a recipe for pineapple fritters. --L.B.

Dear L.B.: It's an old-timer that would be fun to incorporate into your holiday meal planning. PINEAPPLE FRITTERS WITH MELBA SAUCE

2/3 cup sifted flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

1 (1-pound 4 1/2-ounce) can pineapple slices

Oil for deep-frying

1 (10-ounce) package frozen raspberries, thawed

2 teaspoons cornstarch

2 teaspoons lemon juice

Sift flour with baking powder and salt. Add egg and milk. Beat smooth with rotary beater. Drain pineapple, reserving syrup.

Pat slices dry on paper towels. Dip in batter and shake off excess. Fry until golden brown in 1 inch oil heated to 365 degrees. Turn once. Drain on paper towels.

To make sauce, simmer raspberries 3 or 4 minutes. Push pulp through strainer. Stir in 1/4 cup reserved pineapple syrup mixed with cornstarch. Cook and stir until mixture boils and thickens. Stir in lemon juice. Serve warm over fritters. Makes 10 fritters.

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