Thursday, April 25, 2013

Mrs. Kennedy and Us!

In January, we read a very endearing book - Mrs. Kennedy and Me by Clint Hill.  Mr. Hill, as Jacqueline Kennedy called him, was the Secret Service agent assigned to her during President Kennedy's administration.  The book is filled with wonderful stories about the Kennedys life both within and outside the White House.  Mr. Hill grew to  cherish Mrs. Kennedy and all of her idiosyncrancies, like spur of the moment trips abroad.  Must have been a nightmare for the Secret Service!

One of our members found a link to dinner menus which were served at the White House during the Kennedy administration.  Here's the link . . . peruse it if you can, really fun!
http://www.pinkpillbox.com/menus.htm

For our dinner menu (!) we chose Poulet Chasseur and Courrone de Riz Clamart (chicken and rice).  It was delicious.  We also added a fresh veggie green salad and of course, petit fours for dessert - we purchased the dessert at a local bakery in Littleton.  Here's the recipes for this delicious dish . . .


Poulet Chasseur
(adapted from “White House recipe”)
 4-6 servings
Ingredients
1/3 cup all-purpose flour
1/2 tsp salt and pepper
2-2 1/2 pounds dark and white meat chicken cut into serving pieces
3 tbsp each olive oil and butter
1/2 cup finely chopped onion
1-2 cloves garlic
2 cups mushrooms-thickly sliced
4-5 Roma tomatoes, peeled, seeded and chopped
3/4 cup white or red wine
1 3/4 cups chicken stock
1 tbsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
¼ cup chopped parsley
2 tsp tomato paste
pinch sugar
salt and pepper-to taste
Can add chopped celery, carrots and bell peppers
Directions
Rinse and pat dry chicken. Mix flour, salt and pepper in a large bowl. Dredge the chicken in flour mixture.
In large deep skillet or Dutch oven, heat half of the oil and butter over medium-high heat. Add chicken and brown on both sides. Remove chicken from heat and keep warm.
Reduce heat to medium; add remaining oil and butter to skillet. Add onions and sauté 2-3 minutes. Add garlic and mushrooms and cook 3-4 minutes until mushrooms are wilted and browned.
 Add wine and tomatoes, cook, stirring to scrape up any brown bits, for 1 minute or until liquid is somewhat cooked down. Stir in stock, herbs, tomato paste, sugar, salt and pepper-to taste.
Reduce heat to medium-low and simmer 20-30 minutes or until chicken is tender.


Courrone de Riz Clamart 
(Adapted from “White House recipe”)
Makes 6 servings.
Ingredients
2 tsp butter
1/2 cup each finely chopped red and green pepper
3 cups cooked long grain rice
2 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1 cup chicken stock
2 tbsp chopped fresh parsley
2 plum tomatoes, peeled, seeded and finely chopped
1/4 tsp each salt and pepper
1 cup cooked and well drained baby peas
Directions
In skillet, melt half the butter over medium-high heat. Add peppers, cook, stirring often, for about 5 minutes or until lightly browned. Reserve
In bowl, gently stir together rice, eggs, Parmesan cheese, chicken stock and parsley. Stir in peppers, tomato, salt and pepper.
Spoon rice mixture into generously buttered 1 quart round tube mold or Bundt pan, packing down gently with spoon. Bake in 350 degree oven for 30-35 minutes or until lightly browned.
Remove from oven and let stand for 2 minutes. Invert over serving platter over top of mold and turn out rice mixture. Toss peas with remaining butter, spoon into center of rice ring.