Supremes de Volaille aux Champignons

I've become obsessed with French cooking.  Okay, so I'm obsessed with Julia Child. I'm in the process of reading her book (published posthumously), "My Life in France."  It's a wonderful insight into her exploration of France, how she embraced the cultural differences with enthusiasm, and found her true calling. 

I relate to her adventure.  I, too, have lived in a foreign country, embraced the culture, learned how new cuisines could bring me comfort like my favorite childhood meals, and I find myself comforted in the kitchen.  Each new recipe is an adventure that transports me from my Charleston kitchen to foreign soils.  Where most women would wish for diamonds or perfume, I create wish lists of cooking pots, vintage cookbooks, and unique kitchen tools.  Much like Julia Child, I cherish them. 

Today I'm sharing my dinner plans for tonight (well, the main dish, anyway). I will serve it along with  Parmesan cheese and olive oil baked asparagus.  I hope you are enjoying this diversion from German/Czech recipes for a brief time.  I appreciate your embracing my eclectic tastes and obsessions.  At least they are healthy!!

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

 

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth (I will replace with chicken stock)

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

 

Directions:  Preheat oven to 400 degrees. 

 

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

 

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests checking the chicken after only 6 minutes, please use a meat thermometer to ensure the correct temperature before serving!)

 

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

 

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.      Serves 4.

Authentic German Rouladen

Upon returning from living in the Bavarian region of Germany, I made this recipe for my family.  They not only devoured it but they are still raving about it over 20 years later!  This is a quick and easy to prepare main dish recipe that is great as the weather cools.

German Beef Rouladen

Ingredients:

• 6 slices top round (see below)
• 3 slices lean bacon- fried and chopped
• 1 onion, chopped fine
• 3 garlic dill pickles, thick chop
• 2 tbsp. butter
• Brown spicy mustard, salt, pepper, corn starch
• 1 - 2 cups water
• 2 tablespoons tomato paste
• Dash of sugar

Instructions:

• Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add 1 cup of hot water, gently stirring up browned bits. Add tomato paste and any leftover pickles and onions to skillet, stir gently. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch with 1 tbsp. butter and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

• Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.

The Beginning

I was born into a family that is half German and half Czech. Despite the slight differences in location, the cooking styles from the Bavarian region of Germany are very similar to Czechoslovakia.  As I grew up, I was surrounded by the wonderful aromas wafting from my family's kitchens. 

Caraway seed dancing delightfully with rye in fresh baked bread. Sauerkraut cradled around plump dumplings and roast pork.  The sweetness of kolaches-their fillings spilling out onto the counter-Plum, apricot, cottage cheese and pineapple.  Sweet delicacies of my youth. 

My youth has since passed and I am now the keeper of my heritage. My willing charges-- my grandchildren--are learning about my family heritage one spoonful at a time.  Through the stained recipes they will learn about my years of living in Bavaria, my family who came from the "Old Country", and learn to cook wonderful meals for their future families.

I invite you along on this journey of exploring my diverse cookbook-- recipes from Germany (of course), Czechoslovakia, the Far East, Africa, Southern delicacies, and more.  All the recipes you will find on this site are tried and true--guaranteed to delight your family as they have delighted mine!
As my great grandma would say, "Guten Essen!" (meaning, good food!)