Chicken Cordon Bleu

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JAS_OH1

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(Mod edit: posts moved to form a new topic. KKA)

ElizabethB said:
Hello all and Happy New Year,
I am alive and mostly well. Sometimes kind of crazy. My Dear Husband had major back surgery Oct. 24th. The first month I was either on my knees praying or crying. Life is better. George's recovery has been hindered by severe arthritis in his hip. So bad that steroid injections will offer no relief. We had a three-month post op visit with the spine group yesterday. Kaitlyn - a rock star P.A., cleared George for hip surgery. Monday morning, we will schedule surgery. I need to get him fixed so I can have my right hip replaced. He needs to be physically fit enough to care for me.
My cooking has been very basic. I do want to do something a little different this evening, so I am making Chicken Cordon Bleu with a salad and cauliflower. All I have in the frig. I just finished a Walmart order to pick up tomorrow.
I miss you all and think of you often. You have all inspired me and have made me a better home chef. George benefits greatly from your influence.
XOXOXO
Elizabeth
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We've missed you too! I can say with certainty that we all wish you and George well and speedy recoveries

I love chicken Cordon Bleu and I know.yours will be amazing!

Stay well xo
 
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SandwichShortOfAPicnic said:
What is Chicken Cordon Bleu?
Here Cordon Bleu denotes a cooking style of the highest quality.
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It's a French dish with ham and Swiss cheese wrapped by a pounded chicken breast, then breaded and deep fried. I serve mine with a mustard cream sauce and asparagus.

Edit: just Googled it and some sources say it originated in Switzerland, but it won a competition in France in the 1930s. It became popular in the 1950s in the US.
 
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SandwichShortOfAPicnic said:
What is Chicken Cordon Bleu?
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In the late-1980’s, I lived off these (and their sister dish, chicken Kiev):

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SandwichShortOfAPicnic said:
I’ll be honest that doesn’t look very cordon bleu 😂

So does cordon bleu not mean type of fine dining high end cooking that it means here?
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Well compare it to a frozen store bought tray of something like maybe, lasagne compared to homemade? Or a myriad of other entrees you can buy a mediocre frozen version of at the grocery store compared to a chef prepared (or great home cook) entree.

Classic Chicken Cordon Bleu Recipe - Chef's Resource Recipes
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My DH is great at prepping chicken Cordon Bleu but I don't have any photos of it. I will buy a large quantity of what we need to make it, and he pounds out chicken breasts and rolls them around some nice thinly sliced ham and delicious Swiss cheese, then I wrap them in plastic and freeze them (breading occurs shortly before cooking them). We usually make about a dozen at a time. Reminder I need to get stuff to make them again soon :)

Talk about an off-topic diversion...sorry Elizabeth.
 
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SandwichShortOfAPicnic said:
So does cordon bleu not mean type of fine dining high end cooking that it means here?
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I’ll explain it this way:

If you were to play word association with one of us over here and say, “Cordon Bleu,” you’d likely almost always get “Chicken” as an answer.

However, if you were in a conversation with one of us and say something like, “I had an excellent meal last night…real Cordon Bleu-level,” we’d know you were saying that you enjoyed a superb, exquisitely prepared meal.
 
TastyReuben said:
I’ll explain it this way:

If you were to play word association with one of us over here and say, “Cordon Bleu,” you’d likely almost always get “Chicken” as an answer.

However, if you were in a conversation with one of us and say something like, “I had an excellent meal last night…real Cordon Bleu-level,” we’d know you were saying that you enjoyed a superb, exquisitely prepared meal.
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Ah so it’s first off a chicken dish and then amongst foodies it means the same as here?
Thanks.
 
SandwichShortOfAPicnic said:
Ah so it’s first off a chicken dish and then amongst foodies it means the same as here?
Thanks.
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'Cordon Bleu' is French for a blue sash or ribbon, which denotes something of the highest quality and later became adopted by restaurant/chef circles to describe top level gastronomic experiences.

As far as the name of the chicken breast stuffed with ham and cheese dish goes, according to Wikipedia, the dish won a cooking contest and was given this name since it was so good. Allegedly.

Anyway, however it got its name, I love it (and younger son especially does) and cook it now and then. I also do a variant which is a kind of hybrid cordon bleu/kiev which has the ham and cheese filling, but also garlic butter.

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I have yet to make a "pass-able" Chicken Cordon Bleu for my DH, who is in love this this dish.
He'll always recount the very first time I took him over to my parents house to meet them.
Mom made the one of very few dinners she could make for company ... that (as shown above) frozen version with a Mustard Sauce.
My then boyfriend loved that *bleep*
 
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