Apron Required: A Lovely Anniversary Meal

Recently, my boyfriend, Eric, and I celebrated our 4 year anniversary. I had the day off from work, so I decided to spend the day cooking for this special occasion. My menu included a filling and deliciously creamy Chicken Divan Casserole with a refreshing Lemon Meringue Pie for dessert.

Chicken Divan Casserole, inspired by Rachel Ray.

Ingredients:

1 head of broccoli, cup into florets

Salt

2 pieces boneless, skinless chicken breast, trimmed of fat

1 medium onion

2 bay leaves

1 pound farfalle (bow-tie) pasta

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

3 tablespoons butter

2 rounded tablespoons flour

2 cups whole milk

Freshly ground black pepper

Nutmeg

3-4 sprigs fresh thyme, leaves removed and chopped

2 egg yolks

1 cup plain bread crumbs

1 cup shredded Cheddar cheese

1/2 cup shredded Parmesan cheese

A handful fresh flat-leaf parsley, finely chopped

Directions:

Place a large pot of water on to boil for the broccoli and pasta. Salt the water and cook the broccoli until tender, about 2 minutes. Turn the heat off of the pot, but leave the water in it. Remove the broccoli to a plate and chop into bite-size pieces when cooled.

In a large pan, place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken for 10 to 12 minutes.

While the chicken is cooking, heat the extra-virgin olive oil in skillet over medium-low heat and saute the onions and garlic until tender, 8 to 10 minutes. Add in the broccoli and season with salt and pepper. Turn the heat off pan and set aside.

While the onions and garlic are softening, heat the butter in a medium saucepot over medium heat, whisk in the flour for 1 minute, then whisk in the milk and season with salt, pepper, a pinch of nutmeg, and the chopped thyme. Allow the sauce to thicken for 5 minutes then whisk in a little to the egg yolks to temper, and then add the egg yolks back to the sauce and whisk to combine. Turn the heat down to simmer.

Shred the poached chicken with forks or dice into small, bite-size pieces.

Return the large pot of water to a boil, and drop in your pasta. Cook the noodles according to package directions for just before al dente. Drain the noodles very well and add them back to the hot pot.

Stir in the broccoli, chicken, and sauce (Note: If sauce seems too thick, add a splash of chicken poaching liquid). Transfer to a casserole dish.

Heat the oven to 375 degrees F. Place the casserole in the oven and bake 30 minutes.

While baking, mix together the breadcrumbs, Cheddar cheese, Parmesan, and parsley.

After 30 minutes of cooking, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

Crust-less Lemon Meringue Pies, methods based on Nadia G.

Ingredients**:

Filling

4 eggs, separated, at room temperature

½ cup freshly squeezed lemon juice

2 tsp fresh lemon zest

1 ¼ cups brown sugar

1/3 cup cornstarch

Pinch of sea salt

1 ½ cups water

2 tbsp butter, melted

**You can also replace half of the lemon juice and zest for grapefruit for a new flavor.

Meringue

3 tbsp white sugar

1 tsp white vinegar

Directions:

To make the filling

Combine egg yolks, lemon juice, and lemon zest in a bowl. Set aside.

In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens.

Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture to temper.
Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add in 2 tablespoons of butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours.

To make the meringue and serve