Hello everyone!
First of all, I would like to thank Craft-O-Maniac for featuring my blog!
My name is Lyuba Brooke. I absolutely love to cook, if I could, I would do nothing but cook! My mom is a chef and has been teaching me how to cook since I was 7 years old. Over the years I've learned to perfect my cooking from many different sources, but I've also learned that the main skill you need if love. If you cook with love, it will always come out great!
My friends and family has been asking for my recipes and advise on cooking for years. Finally, my aunt suggested I start a blog, and voila..."
Will Cook For Smiles" was created! I love sharing my recipes and advise on cooking. I try to make my tutorials as easy to follow as possible and take lots of pictures of cooking steps, so my followers with less cooking experience will have no trouble following the recipe! My goal is to spread the joy of cooking! Enjoy!!! "
Oh boy where do I begin...
This is not a traditional Russian Chicken Stroganoff ( I will have to make the traditional recipe, one of this days). This dish I learned when my family owned a restaurant. The sauce for this dish is the KEY. This sauce is a take on a French cream sauce base. Very simple, although very easy to mess up, so be careful. This sauce will go wonderfully with Mushroom Jullien (that recipe, I will post later) and with salmon...as well as with scalloped potatoes or just over pasta.
This sauce was accidentally discovered by someone I knew and passed on to me. Now, I would like to share it with you ...
French Cream Sauce
3/4 of a 750ml White wine, any, I buy the cheapest since its just for cooking (save 1/4 for yourself :)
1 Quart Heavy Cream
3 Shallots
Garlic
Oil
2 teaspoons of Sugar
Salt, pepper
Directions:
1. Heat oil in the pot on medium
2. Shred garlic into the heated pot
3. Slice shallots, add to the pot
4. Saute until transparent
5. Add wine to the onions, boil on medium high for a couple of minutes.
6. Lower the temperature to medium, cook for about 10 minutes. (the amount of wine will lower, do not add more!)
*7. Steps 5 and 6 are important because you are cooking with wine and cream. If the alcohol of wine does not cook out, the cream will curl and you will have to throw it away and start all over. That happened to me the first time, so since then, I cook the wine just a couple of extra minutes if I'm not sure that its ready.
8. Add a little bit of heavy cream, stir well and make sure it has not curled. Add the remaining heavy cream. Stir.
9. Add sugar, salt and pepper.
10. Bring to boil of medium/high. Boil for a couple of minutes, lower the temperature to low.
11. Cook on low for about 2 1/2 hours. Please make sure to stir occasionally.
Chicken Stroganoff
Chicken breast
Mushrooms
French Cream Sauce
Salt/Pepper
Pasta
Directions:
1. Cut chicken into 1/4 inch cubes
2. Add chicken to a pre-heated oiled skillet.
3. Salt/pepper, stir, cover, cook on medium
4. While the chicken in cooking, slice mushrooms
5. When the chicken is almost done, add mushrooms
6. When mushrooms are done, drain the juice from the skillet.
7. Add the some cream sauce, enough to cover the chicken) cover and cook on low for about 5 minutes. (I make extra sauce because it will stay in the fridge for a while and can be used with other dishes).
8. Cook pasta according to the box.
9. Pour chicken and sauce over pasta...serve
Enjoy!!
This looks so darn yummy, and sounds it too. Thanks so much Lyuba! Check out her
BLOG, SHE HAS TONS OF RECIPES! jen
