Back in the early days of my marriage, before our nights were filled with bath time and potty accidents, my husband and I were cooking school junkies. We started out with a 6 night Techniques of Fine Cooking class, moved on through level three, and then delved into exotic cuisines like Italian, Indian, and even Thai.
I used a Cook’s Illustrated recipe for French-Style mashed potatoes as my base and coupled it with some panko crusted chicken breast strips. The Cook’s Illustrated recipe was delightfully easy and the mashed potatoes smooth and silky. I was afraid that the mashing the potatoes in the food processor would result in the dreaded gummy quality, and while at first, they were a bit springy, adding a little more whole milk loosened them up.
The Cook’s Illustrated recipe called for many non-traditional ingredients like garlic and cheese. As a Frenchie, I just couldn’t condone that, so I have edited them out of the recipe.
French-Style Mashed Potatoes
2 pounds of Yukon Gold potatoes, peeled and rinsed Kosher Salt 6 tablespoons of unsalted butter 1 to 1 1/2 cups of whole milk
- Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon of salt. Cover saucepan with lid and bring potatoes to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender and break apart when pierced with fork (about 15 minutes).
- Drain potatoes and dry saucepan.
- Transfer the potatoes to a food processor, add butter and salt. Pulse until butter is melted and incorporated into potatoes.
- Add 1 cup of milk and continue to process until potatoes are smooth and creamy, scraping down sides as needed.
- Taste. Add more milk if you detect any “gumminess.”
- Serve immediately.
Panko Encrusted Baked Chicken Strips
Ingredients: 2 boneless chicken breasts 1 package of panko bread crumbs 3 eggs
Optional: grated parmesan cheese
- Preheat oven to 450 degrees.
- Cut your chicken breasts into generous strips, about 1 inch wide by 3-4 inches long.
- Break eggs into shallow container and beat with fork.
- Pour panko bread crumbs into another shallow container. If you are so inclined, mix in the 1/2 cup
- Sprinkle a little salt and pepper on chicken strips.
- Dip strips first in egg mixture then in panko breadcrumbs.
- Place each breaded strip on an aluminum baking sheet.
- Cook in oven until one side is lightly browned, about 15 minutes.
- Flip and cook for another 10 minutes.