Cockerel In Riesling Mushroom Sauce With Ribbon Noodles Recipes

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

CHICKEN IN A RIESLING SAUCE

Steps:

• Heat butter and olive oil in a wide based pot or saute pan and add the onion and cook over a moderate heat until it is a pale golden brown and then add the garlic and the mushrooms.
• Cook for another few minutes and season well with the salt and pepper.
• Place the flour in a plastic bag and season with salt and pepper and then add the chicken pieces and toss the chicken around to coat well and then add the whole lot to the pan.
• Cook for a few minutes and add the wine and the herbs and bring to the boil and simmer gently for 10 minutes.
• Allow to sit for 5 minutes and serve - over noodles or pasta was suggested.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.

MUSHROOM BEEF AND NOODLES

Steps:

• In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

CHICKEN WITH RIESLING CREAM SAUCE

Steps:

• Place the chickens in a large saucepan or casserole and cover with cold water.
• Pierce the onion with the cloves and place in the pot.
• Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
• Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
• Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
• Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
• Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
• Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
• Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
• Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
• Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
• To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
• To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.