Lemon Cheese Sauce for Chicken

I tasted grilled chicken with lemon cheese sauce when I was admitted into the hospital last week. I loved the food & tried to find the closest recipe i could find that i think would near the taste:

http://secretfoods.blogspot.com/2009/03/chicken-wrapped-asparagus-with-lemon.html

Chicken Wrapped Asparagus with Lemon Cheese Sauce

2 Boneless skinless chicken breasts
10 Asparagus spears about 5” to 6” long
4 strips fresh orange zest/peel (3 by 1 inch)
2 TBS of butter
2 TBS of olive oil

Ingredients:

Lemon Cheese Sauce:

2 tablespoons of butter
2 tablespoons of flour
1 cup of hot milk (not boiling)
1 dash of salt
1 dash of pepper
2 egg yolks, beaten
1/2 cup of shredded sharp cheddar cheese
2 tablespoons of fresh lemon juice

Directions:

Heat oven to 400F.

Trim the asparagus to about 6 inches long. Season the chicken breasts with salt and pepper and place them on a cutting board. Cover with a layer of plastic wrap and pound with the smooth side of a meat mallet until thin, even and flat.

Lay 5 asparagus across the narrow side of 1 flattened breast. Add 2 strips of zest and wrap the chicken around the asparagus to make a bundle. Secure with toothpicks. Repeat with the remaining chicken and asparagus.

Heat the butter and oil in a large skillet on medium heat, and sauté the chicken bundles 2 minutes on each side, seam down first to maintain the shape of the roll. Transfer the chicken rolls to a parchment paper-lined cookie sheet; cover with foil until ready for the final baking.

In the meantime, make the cheese sauce. Melt butter in a sauce pan over low heat. Whisk in flour gradually and constantly until you have a paste (roux), gradually add the milk and cook over low heat, whisking constantly until thick and bubbling. Season with salt and white pepper.

Slowly add a small portion of the heated sauce to the whipped egg yolks to “temper” the yolks. Whisk constantly so the yolks do not cook or harden. Add the remainder of the hot/heated sauce; add cheese and lemon juice. Stir 2-3 minutes over low heat.

Brush the chicken rolls with the remaining butter/olive oil from the sautéed chicken rolls, and bake the chicken rolls in a pre-heated 400F.oven for an additional 12-15 minutes.

Spoon cheese sauce over the entire chicken roll. Serve with your favorite salad and dressing. Raspberry vinaigrette goes extremely well with this recipe.

Seafood with Orange Beurre Blanc Sauce

I took this recipe from simplyrecipes.com. I happen to have such a bountiful stock of oranges since it is near Chinese New Year. When i made the sauce, I thought it was a bit too runny so I also added a teaspoon of flour to try to thicken it. The winning ingredient is definitely the butter. Spread it on your fish & even the rice, delissimo! Oh, i forgot to put salt & pepper & the wine too haha... it still tasted great!

http://simplyrecipes.com/recipes/orange_beurre_blanc_sauce_for_seafood/

Beurre Blanc is a French sauce ("white butter") based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott's Seafood in Folsom, California, presented by Chef David Lamonica.

Orange Beurre Blanc Sauce for Seafood Recipe

INGREDIENTS

2 oranges
1/2 cup white wine
2 teaspoons minced shallots
1/2 pound (2 sticks) unsalted butter --> Note 1 stick = 1/4 x 250gr. About 1/3 of a butter block (200gr)
Salt and white pepper

METHOD

1 Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

2 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.

3 Add salt and pepper to taste.

Makes about 1 cup.

Kaldu Sapi

kaldu sapi
-  daging sapi bagian kaki (atau bagian apa aja yg
banyak tulang, sumsum dan lemaknya)  --> tinggal ganti
ayam kalo mau bikin kaldu ayam, atau gak usah pake
daging/ayam kalo mau veggie
- 1 buah bawang bombay utuh
- 1 buah wortel utuh (dibersihin dulu kulitnya)
- 1 buah daun bawang besar (kalo disini namanya poree,
atau daun bawang biasa)
- 1 buah seledri (boleh pake boleh enggak)
- air secukupnya
masak dengan api besar sampai air mendidih, setelah mendidih kecilkan api, biarkan sampai air berkurang dan pekat (boleh juga ditutup pancinya)
fyi, bawang bombay itu selain bisa buat kaldu jadi enak, juga berguna utk menarik kotoran dari daging/ayam