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Chef Daniel Boulud’s Sunday Supper

April 22, 2009
By Linda Gassenheimer

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Do you ever wonder what celebrity chefs cook at home? That’s the question I asked Daniel Boulud. He’s considered one of the top 10 chefs in the world and he loves home cooking. He told me he even asks his staff to bring their mothers to the restaurant to cook for him.

He usually has Sunday’s off and likes to cook Sunday supper for family and friends, “Chicken, with spices and gently sautéed vegetables is my 30-minute Sunday supper,” he said. I have adapted Chef Boulud’s menu for this quick, chef-inspired dinner.

I like to cook rice like pasta, in a large saucepan filled with water. The rice should roll freely in the boiling water. This method takes about 10 minutes and gives fluffy rice without having to measure the exact amount of liquid.

This meal contains 607 calories per serving with 16 percent of calories from fat.

Helpful Hints:
• Quick-cooking or microwaveable rice can be used instead of the recipe given. Toss with 2 teaspoons olive oil.
• Slice the red bell pepper and fennel in a food processor or with a mandolin.
• A quick way to chop ginger is to scrape the skin off with the edge of a teaspoon and grate over the food.
• Chicken broth can be substituted for the white wine.
• Chopped fresh onion can be used instead of frozen. Add the onion 3 to 4 minutes before adding the other vegetables.

Countdown:
• Start chicken
• While chicken simmers, prepare rice.

SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy:1 bottle ground cumin, 4 8-ounce chicken breasts on the bone, 1 package frozen chopped onion, 1 small fresh ginger, 2 medium red bell peppers, 1 small bulb fennel, 1 bottle white wine and 1 small bunch cilantro (optional).
Staples: Flour, olive oil, garlic, salt and black peppercorns.




Listen to Linda's Food Talk show on OURadio.org!

Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at .(JavaScript must be enabled to view this email address). You can visit Linda on her web page at http://www.DinnerInMinutes.com.



CHEF DANIEL BOULUD’S SUNDAY SUPPER

4 tablespoons flour
4 teaspoons ground cumin
Salt and freshly ground black pepper
4, 8-ounce chicken breasts on the bone
6 teaspoons olive oil (divided use)
2 cups chopped frozen onion
2-inch piece fresh ginger, chopped
2 medium garlic clove, crushed
2 red bell pepper, sliced (about 1 cup)
2 cups fennel, thinly sliced
1 cup white wine
1 cup water
1/4 cup fresh cilantro (optional)

Mix flour, cumin and salt and pepper to taste together. Coat the chicken with the mixture making sure all sides are covered. Heat 4 teaspoons olive oil in a nonstick skillet. Brown the chicken on all sides, about 5 minutes. Remove the chicken and add the onion, ginger, garlic, red bell pepper and fennel to the skillet. Saute 3 minutes. Return the chicken to the skillet and add the wine and water. Bring to a gentle simmer. Cover with a lid and cook 15 minutes. A meat thermometer should read 170 degrees. Drizzle the remaining 2 teaspoons oil over the chicken and vegetables and sprinkle the cilantro on top. Serve over rice. Makes 4 servings.

Per serving: 436 calories (21 percent from fat), 10.0 g fat (1.6 g saturated, 5.9 g monounsaturated), 96 mg cholesterol, 43.8 g protein, 34.1 g carbohydrates, 6.6 g fiber, 146 mg sodium.


FLUFFY RICE

1 cup long-grain white rice
4 teaspoons olive oil
Salt and freshly ground black pepper

Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain into a colander in the sink. Mix in oil and salt and pepper to taste. Makes 4 servings.

Per serving: 171 calories (3 percent from fat), 0.6 g fat (0.1 g saturated, 0.3 g monounsaturated), no cholesterol, 3.3 g protein, 37.0 g carbohydrates, 0.6 g fiber, 2 mg sodium.


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