Chicken a La King » Pinoy Food | Free Filipino Food Recipes

Chicken a La King » Pinoy Food | Free Filipino Food Recipes


Chicken A la King [Recipe #1]

1/2 cup diced Champignon Mushrooms
1 medium sized onion, chopped
4 Tablespoons butter
1 kilo chicken breast, cooked and diced (keep broth for white sauce)
2 pieces pimiento, diced
1 loaf sandwich bread (around 16 slices)
Butter for spreading
parsley
White sauce (see recipe below)
muffin pans

1. Melt butter in a pan.

2. Saute onion in a pan for a minute or two.

3. Add mushrooms, chicken, pimiento, and white sauce (see below)

4. Remove the crust of the sliced sandwich bread. Spread slices with butter.

5. Mold the bread in muffin pan and toast in the oven.

6. Once toasted, fill the muffin pan with Chicken a la King filling and top with parsely

White Sauce

2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup milk

1. Melt butter in a pan.

2. Stir in flour until well mixed with butter.

3. Add chicken broth.

4. Continue mixing until thick then add in milk to make a smooth sauce.


Many thanks to PinoyFoodBlog.com!

Chicken a la King [Recipe #2]

Ingredients

• 2 tbsp. butter or margarine
• Small onion, chopped
• 2 1/2 tbsp. flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 6 1/2 – 7 oz. canned chicken or tuna, drained
• 1 cup frozen chopped broccoli (I don’t measure, I just use half a bag of frozen broccoli)
• 2 tbsp. parsley, chopped
• 6 frozen, ready to bake, puff pastry shells

The Process
1. Cook broccoli according to package directions, set aside.
2. Put pastries in the oven and bake according to their directions. (They take about 20-25 minutes.)
3. Meanwhile, melt butter in a pan over medium heat. Add onion, saute until tender, about 5 minutes.
4. Stir in flour, until bubbly. Stir in broth, milk and seasonings. Cook, stirring constantly until sauce boils and thickens (you want a gravy-like consistency), about 10 minutes.
5. Gently fold in tuna, broccoli, parsley. Cook one more minute until hot.
6. Serve in puff pastries.
6 pastries serve 2-3 people.

Many thanks to  BacktotheCuttingBoard.com !

http://backtothecuttingboard.com/dinner/chicken-a-la-king/

Chicken a la King [Recipe #3]

•5 tablespoons butter, divided

•¼ cup shallots, minced

•6 tablespoons all-purpose flour

•1/4 cup dry sherry (make it real sherry, not cooking sherry from the grocery)

•4 cups chicken or turkey broth, homemade if possible

•4 sprigs fresh parsley

•1 tablespoon fresh parsley, minced

•1 sprig fresh thyme

•1 ½ teaspoons kosher salt, plus more to taste

•½ teaspoon freshly ground black pepper, plus more, to taste

•Scant pinch of cayenne pepper

•1/8 teaspoon freshly grated nutmeg (if not freshly grated, skip it)

•8 ounces fresh mushrooms, sliced, button, brown, crimini or shiitake

•1/2 cup cream

•4 cups cooked turkey or chicken, cubed

•Fresh chives, minced to garnish

•In a large saucepan over medium heat, melt 4 tablespoons of the butter and sauté the shallots or onion until fragrant and becoming translucent – about five minutes or so.

•Sprinkle the flour over the butter/shallot mixture and whisk well until the flour is fully incorporated. Add the sherry if using, and the broth, whisking constantly, and bring the mixture to a boil. Reduce the heat to maintain a bare simmer. Add the sprigs of parsley and thyme, and cook the sauce for about half an hour, stirring frequently. Don't let it boil too hard or it will scorch.

•While the sauce simmers, in a medium skillet over medium high, melt the remaining butter. Add mushrooms and sauté until they are golden brown, about 6-7 minutes. Add salt and pepper.

•Carefully add the sauce to the mushrooms, and add the cayenne and nutmeg. Add cooked turkey or chicken, and taste. Re-season for salt and pepper if need be. Stir well to combine.

•Gently stir in the cream, bringing the temperature up but making sure not to allow the mixture to boil. Remove from heat and add remaining fresh parsley. Serve over your choice of pastry or toast points, and garnish with a little fresh minced chives.


Many thanks to Thrill Billy Gourmet!
http://thethrillbillygourmet.blogspot.com/2010/11/chicken-la-king.html

Lattice Pie Top Made Simple and Easy!

The best instructions I've seen so far. Awesome job!

Video courtesy of www.outpost.coop via YOuTube.com

The Wonderful World of Pastries!

PASTRY

(Photo by flickr.com)
[http://www.reference.com/browse/pastry]

pastry,  general name for baked articles of food made of paste or having paste as a necessary ingredient. The name is also used for the paste itself. The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening. The making of pastry was known to the ancient Greeks and Romans, but its modern development in the Western world dates from the late 18th cent. Pastry is classed according to the amount of shortening used and the method of blending it with the flour as plain, flaky, and puff pastry. Plain pastry is used to cover meat or fruit pies; flaky pastry, which requires more shortening than plain, is used in strudels and the Turkish baklava. Puff pastry is used in the making of cream puffs and éclairs.

The Columbia Electronic Encyclopedia Copyright © 2004.
Licensed from Columbia University Press

(Photo by flickr.com) [http://www.thefreedictionary.com/pastry] pastry - any of various baked foods made of dough or batter flour - fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain baked goods - foods (like breads and cakes and pastries) that are cooked in an oven pie crust, pie shell - pastry used to hold pie fillings pandowdy, dowdy - deep-dish apple dessert covered with a rich crust frangipane - pastry with a creamy almond-flavored filling streusel - pastry with a topping of streusel tart - a pastry cup with a filling of fruit or custard and no top crust timbale case, timbale - small pastry shell for creamy mixtures of minced foods pie - dish baked in pastry-lined pan often with a pastry top French pastry - sweet filled pastry made of especially puff paste bouchee, patty shell - shell of puff paste sausage roll - sausage meat rolled and baked in pastry toad-in-the-hole - sausage baked in batter vol-au-vent - puff paste shell filled with a savory meat mixture usually with a sauce strudel - thin sheet of filled dough rolled and baked baklava - rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey profiterole - a small hollow pastry that is typically filled with cream and covered with chocolate puff - a light inflated pastry or puff shell rugelach, ruggelach, rugulah - pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)

Based on WordNet 3.0, Farlex clipart collection. © 2003-2008 Princeton University, Farlex Inc.

(Photo by wildyeastblog.com)

[http://www.thefreedictionary.com/pastry]
 pastry
noun tart, Danish (pastry), pasty, tartlet high fat foods such as cakes and pastries see cakes and pastries

Types of pastry
choux pastry, filo pastry, flaky pastry, hot water pastry, pâte brisée, pâte feuilletée, pâte sucrée, puff pastry, rough puff pastry, shortcrust pastry, suet pastry

Collins Thesaurus of the English Language – Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002

Pastry

[http://en.wikipedia.org/wiki/Pastry]
(Photo by flickr.com and today.ucla.edu.com)

Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called "pastries".
Pastry may also refer to the dough from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes include pies, tarts and quiches.
Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds. Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dough may be sweetened or perhaps unsweetened.

Main types of pastry:

(Photos by howstuffswork.com, en.wikipedia.org,  Ian Shortman)

Shortcrust pastry Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, salt, and water. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. It is cooked at 180°C and the result is a soft, tender pastry. A related type is the sweetened sweetcrust pastry.

Flaky (or rough puff) pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. This is perfect if you are looking for a crisp, buttery pastry. The “puff” is obtained by beginning the baking process with a high temperature and lowering the temperature to finish. 

Puff pastry Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. 

Choux pastry Choux pastry is a very light pastry that is filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used as appetizers. 

Phyllo (filo) pastry Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.

Background and History:

(Photos by en.wikipedia.org, bakingbites.com, flickr.com)

Pastries go back to the ancient Mediterranean almost paper-thin multi-layered baklava and filo. Medieval Europe took on pastry making after the Crusaders brought it back. French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while 17th and 18th century chefs brought new recipes to the table. These new pastries included brioche, Napoleons, cream puffs, and éclairs. French chef Antonin Careme reportedly was the first to incorporate art in pastry making.

European traditions of pastry-making is often traced back to the short crust era flaky doughs that were in use throughout the Mediterranean in ancient times. These recipes were popularized in Western Europe by Crusaders returning home.
In the Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also strong evidence that the ancient Egyptians produced pastry-like confections. It is very possible that Egyptians made and ate pastries. They had professional bakers that surely had the skills to do so, and they also had needed materials like flour oil and honey. In the plays of Aristophanes, in 5th century BC, there are mentions of sweetmeats including small pastries filled with fruit. The Romans used flour, oil and water to make pastries that were used to cover meats and fowls. They did this during baking to keep in the juices, but this was not meant to be eaten by people. A pastry that was meant to be eaten was a richer pastry that was made into small pastries and contained eggs or little birds. It was often served at banquets. Greeks and Roman both struggled in making a good pastry because of the fact that they both used oil in the cooking process and oil causes the pastry to lose its stiffness.
In medieval North Europe they were able to produce nice, stiff pastries because they cooked with lard and butter. There were some incomplete lists of ingredients found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or 'huff paste', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness to the snack. It was not until about the Mid 16th century until actual pastry recipes showed up. These recipes were adopted and adapted over time in various European countries, resulting in the myriad of pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian "pirozhky" in the east. The use of chocolate in pastry-making in the West, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 1500s. Many culinary historians consider French pastry chef Antonin Carème (1784–1833) to have been the first great master of pastry making in modern times.
Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings. Beginning in the 19th century, the British brought western-style pastry to the far east, though it would be the French influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Still, the term "Western Cake" (西餅) is used to differentiate between the automatically assumed Chinese pastry. Other Asian countries such as Korea have traditionally prepared pastry-confections such as tteok, hangwa, and yaksi with flour, rice, fruits, and regional specific ingredients to make unique type desserts. And Japan also has specialized pastry-confections better known as mochi and manju. Pastry-confection that originate in Asia are clearly distinct from those that originate in the West that are generally much sweeter.

Definitions of Terms:

(Photos by slamchowder.com,  mccormick.com, flickr.com)
 

Pastry A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules coated with flour and the whole brought together with liquid prior to shaping and baking. There are many types of pastry.
Pastry bag or Piping bag An often cone shaped bag that is used to make an even stream of dough, frosting, or flavored substance, to form a structure, decorate a baked good, or fill a pastry with a custard, cream, jelly, or other filling.
Pastry board A square or oblong board preferably marble but usually wood on which pastry is rolled out.
Pastry brake Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A very small version is used domestically for pasta production.
Pastry case An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream Confectioner's custard. An egg and flour thickened custard made with sweetened milk flavored with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.
Pastry cutters Various metal or plastic outlines of shapes, e.g. circles fluted circles, diamonds, ginger bread men, etc. Sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cakes mixtures.
Pastry blender A kitchen implement used to properly combine the fat and flour. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.

Pastry chef

(Photo by blackberrycool.com, flickr.com, pillsbury.com, wilyeastblog.com, Palladian.com)

Those who make pastries professionally are known as either bakerspastry chefs, depending on whether they produce pastries for a bakery or a restaurant. Pastry chefs use a combination of culinary ability and creativity in baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important part of pastry and dessert preparation. The job is often physically demanding; requiring attention to detail and long hours. They are also responsible for creating new recipes to put on the menu. Pastry chefs work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually held in a slightly separate part from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.

 

(Photos by http://en.wikipedia.org, Simon Lee Bakery)

More interesting information via :
http://www.pfisterconsulting.com/history.htm

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