Background

Hello everyone! My name is Harry, the creator of this blog. I started this blog in high school my senior year during one of my culinary classes. All the recipes dating before September 2013 are from my high school culinary classes. All of those recipes I changed around both the ingredients, adding and removing some, and amounts, increasing or decreasing, to make them my own recipe. Most of the pictures are of the dishes I made, some I forgot to take a picture of and are pictures from online that resemble the dish. Recipes that date from September 2013 onward are from my time at Johnson and Wales University, were I am studying culinary arts. Currently I am a freshman there, and the recipes are ones I made throughout my classes. I hope you enjoy making these as much as I do.

Friday, April 5, 2013

Sultan Corbasi

This recipe is one we found on another site, but had to share because it has a great taste to it. The broth is very rich and creamy, and the chicken is seasoned to perfection, complimenting each other perfectly.

Ingredients:
              2 chicken breasts cubed
              2 tbs butter
              3 tbs flour
              1 cup milk
              2 cups chicken broth
              1 egg
              1 1/2 tbs lemon juice
              3.5 tbs cream
              Salt
              Pepper
              1 tsp garlic
              1 tsp lemon-pepper seasoning
              1 tsp montreal steak pepper seasoning
              Optional: 1/4 cup blanched almonds

In medium saucepan melt the 2 tbs butter

Add the 3 tbs flour, stir and cook for 3-4 minutes

Warm up in a pan
             1 cup milk
             2 cups chicken broth

Slowly add warm milk mixture to flour and butter

Saute
             2 chicken breasts cubed
             1 tsp garlic
             1 tsp lemon-pepper seasoning
             1 tsp montreal steak seasoning

Add sauted chicken to sauce pan

Salt and pepper to taste

If using almonds, add them now

Cook until thickens and stir occasionally

In small bowl whisk together
              1 egg
              1 1/2 tbs lemon juice

Take a ladle of soup and add to egg mixture

Slowly add egg mixture back into soup

Cook for 5-6 more minutes

Add 3.5 tbs cream, stir and turn off the heat

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