Nyt Jambon A La Creme Ham In Cream Sauce Recipes

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

CREAMED HAM

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.

HAM NAPOLEON "JAMBON MILLE FEUILLES"

Steps:

• Cut 1 ham slice in small pieces. In a food processor or blender, combine cream cheese, mustard, lemon juice, peanuts, chives, chervil, and cayenne pepper. Blend to a creamy consistency, then add the raisins and chopped ham, mixing with a spatula.
• Spread a sheet of aluminum foil on the table. In the center, place one slice of ham. Cover with a thick layer of the cream cheese mixture. Repeat until all the cheese and ham have been used up, ending with a slice of ham. Making an even rectangle, fold the foil over the sandwich. Wrap it tightly and refrigerate several hours or overnight.
• When ready to serve, make the dressing: In a bowl, combine the cream, ketchup, brandy, lemon juice, salt and pepper and blend together. Spread the shredded lettuce on a platter. Slice the ham sandwich into 5 portions. Arrange the portions on top of the lettuce, pour the dressing over the meat and garnish with sliced tomato. Serve chilled.

CHOUX A LA CREME

Steps:

• Preheat oven to 350 degrees. To make the choux, place the water, butter and salt in a saucepan, and bring the mixture to the boil over high heat. Immediately remove from the heat, and add the flour in one stroke. Mix in the flour with a sturdy wooden spatula, and return the pan to the stove over medium heat to high heat, stirring until the mixture comes up the sides of the pan and is almost the texture of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further. Remove from the heat and transfer to the bowl of a food processor. Process for 4 to 5 seconds to cool the mixture slightly.
• In a bowl, beat the eggs with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the choux later, and add a third of the remaining egg mixture to the food processor bowl. Process for 5 to 6 seconds, just long enough to incorporate the eggs into the flour mixture. Repeat with the remainder of the eggs, adding and incorporating half of them at a time. After the final addition, process the mixture for about 10 seconds, until very smooth.
• Lightly butter a cookie sheet. Spoon 6 rounds of the dough, each about the size of a golf ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the reserved tablespoon of beaten egg to smooth the tops and coat the surface of the balls.
• Place the cookie sheet in the oven for about 40 minutes, until the choux are nicely developed, lightly browned, and cooked through. Set aside in a draft-free spot on top of the stove.
• To make the filling, place the cream, confectioner's sugar, and vanilla in a bowl, and whip until firm. Set aside.
• The dessert can be completed a few hours before serving. Remove and reserve the top of each choux puff, cutting around each about a quarter of the way down and lifting off the resulting "cap." Remove and discard some of the soft insides, or press this soft membrane against the walls of the choux. Spoon 2 teaspoons of the blackberry preserves into the base of each choux.
• Spoon the reserved cream mixture into a pastry bag fitted with a star tip, and pipe it into the choux. Replace the "caps," and sprinkle with the reserved teaspoon of confectioners' sugar.
• To make the chocolate sauce, heat the chocolate and milk in a saucepan over low to medium heat just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and allow to cool off in the refrigerator, stirring occasionally.
• Arrange a choux on each of 6 individual dessert plates. Serve with the chocolate sauce.

HAM IN CREAM SAUCE

Steps:

• Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
• Add milk, stirring well and cooking over medium heat until thickened.
• Add nutmeg, salt and pepper to taste. Remove from heat.
• Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
• Add sherry and heat through. Combine ham with cream sauce and serve.
• Serve over English muffins, rice or noodles.

LINGUINE WITH HAM

Steps:

• Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
• Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
• Slice mushrooms thin. There should be about 3 cups.
• If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
• Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
• Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
• Add cream and basil leaves. Bring to boil.
• Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
• Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.

FETTUCCINE WITH HAM AND CREAM

Steps:

• Cut ham into small chunks.
• Melt butter in a medium frying pan.
• Add shallots& ham and cook until golden.
• Season with salt& pepper, to taste.
• Stir in the cream and keep warm over low heat while the pasta is cooking.
• Boil the pasta in a large pan of boiling water.
• Cook"al dente".
• Drain pasta& mix with sauce.
• Serve immediately.

HAM WITH MUSTARD-CREAM SAUCE

Steps:

• Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.

PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

COEUR A LA CREME WITH PASSION FRUIT SAUCE

Steps:

• Beat the fromage blanc until smooth. If using cottage cheese, puree it in a blender until smooth. Mix the cheese with the heavy cream and sour cream. Sweeten to taste with the sugar.
• Spoon the mixture into four white porcelain coeur a la creme molds or one large coeur a la creme mold. Alternately, you can spoon the mixture into a heart-shaped basket or even into a strainer lined with cheesecloth. Cover the top. Place the mold or basket in a pan in the refrigerator or place the strainer over a bowl in the refrigerator. Allow the cheese mixture to drain at least eight hours or overnight.
• Slice off the tops of the passion fruits and scoop the pulp out into a bowl. Mix with the honey and liqueur.
• Just before serving, unmold the drained cheese onto a plate or plates. Spoon the sauce around it. Garnish with strawberries.

JAMBON BRAISE AU MADERE (BRAISED HAM W/MADEIRA SAUCE - FRANCE)

Steps:

• Melt half the butter in a heavy med-sized saucepan over med-high heat. Add the shallots & cook for 2-3 min till just softened, stirring freq.
• Sprinkle over the flour & cook for 3-4 min till well-browned, stirring constantly. Whisk in the stock + tomato puree & season to taste w/salt & pepper. Simmer over low heat till the sauce is reduced by nearly half, stirring occ.
• Taste the sauce & adjust seasoning as desired. Add the Madeira wine & cook for 2-3 minutes. (The sauce can be made up to 3 dys in advance, chilled & then rewarmed to serve.).
• Snip the edges of the ham steaks to prevent curling. Melt the remaining butter in a lrg fry pan over med-high heat. Add the ham steaks & cook 4-5 min (turning once) till the meat feels firm to the touch. Serve immediately w/the sauce.
• *Notes* ~ This is where I often go astray w/a recipe - a point where I begin to think about a better (or easier) way to do something or a way I pers prefer. *For example* ~ 1) The recipe said to strain the sauce at the end of Prep Step 3, but I deleted that as I rarely see it as beneficial & certainly not w/this recipe as the sauce has no food solids other than finely minced shallots -- 2) I esp like that this sauce can be made ahead & rewarmed to serve, but I'd be more than reluctant to walk away from the lovely pan drippings from cooking the ham steaks -- so I'd be inclined to rewarm the sauce in that same pan to add to the rich flavor of the sauce b4 serving.

NYT JAMBON A LA CREME (HAM IN CREAM SAUCE)

Steps:

• Cut ham into 1/2" or slighly smaller cubes. There should be 2 1/2 c.+ Set aside. Heat 2 TBS butter in saucepan and add flour, stirring with whisk. WHen flour and butter are blended, add milk, stirring rapidly with whisk. Add nutmeg, s&p. Let cook, stirring occasionally, about 5 min. Meanwhie, heat the tsp butter and add ham. Cook briefly, stirring and add shallots. Cook and stir briefly. Add sherry. Heat through. Add cream sauce and turn off heat. Serve with cheese souffle, on toast, or put to any desired use.