That's right, those pesky tomatoes are becoming ripe at an alarming rate. They are sooo good, though. I've used quite a few in sandwhiches with just some mayo and lettuce. Since its a little cooler today, I thought I'd do a quiche. This is my standard quiche recipe. Any ingredient can be swapped out for something else except for the crust, eggs and cream.
Start with a refrigerated pie crust. Roll it out into a large pie or quiche pan. Patch any tears by pressing dough with your fingers. Place foil over the crust and fill the cavity with one small bag of any kind of dried beans - I use kidney beans, which I store and reuse whenever I make quiche. Bake the crust in a 350 degree oven for 20 minutes. This is called blind baking and will help prevent the crust from becoming soggy from the quiche filling.
While the crust bakes, slice one large onion thinly and saute over medium heat in a little olive oil until the onion is nicely browned. Carmelizing the onion releases its sweetness. Remove the onion and set aside. Slice two tomatoes and sprinkle slices with salt, pepper and dried basil. Take the crust out of the oven, remove the beans and foil, and let it cool a bit. Cover the bottom of the crust with slices of cheese, I like swiss best. Then, because I always have cooked bacon in the freezer, I crumble several slices over the cheese. You can leave this step out.
Next spread the onion slices over the cheese and bacon. Begin frying each slice of tomato ever so slightly on each side. As the slices cook, remove them and arrange in circles on the quiche. If you really like cheese, sprinkle a little Parmesan over the tomatoes. Beat four eggs with one cup of heavy cream, salt and pepper to taste and a pinch of nutmeg. Pour egg mixture over quiche, place in 350 degree oven and bake for one hour. Let set for 15 minutes before serving.
Saturday, August 29, 2009
Tuesday, August 25, 2009
More Tomatoes
I have owned Mollie Katzen's Moosewood Cookbook and Enchanted Broccoli Forest forever. They were two of my first cookbooks and have remained favorites. I adore Katzen's Greek Pizza recipe, which will use up 2-4 more tomatoes, depending on their size. The crust is filo (or phyllo) dough and the toppings are good for you vegetables. It's a little labor intensive but worth the effort. So here's my interpretation of her wonderful recipe:
Defrost 1/2 pound of filo dough. Melt 1 stick of butter in a small saucepot and add 1/4 cup of olive oil to the butter.
In a large skillet, saute 1 thinly sliced onion until it starts to turn golden brown (I like my onion carmelized). Add 3 cloves of minced garlic and salt to taste. Continue to cook for 5 minutes. Add a teaspoon each of dried oregano and basil, the juice of one lemon and a 10 ounce package of frozen spinach to the pot. Cook until most of the liquid evaporates.
Butter a large baking tray. Open the filo package, lay out the dough and cover with a damp towel to prevent it from drying out. Lay one sheet of the filo on the baking tray and brush it with the butter/olive oil mixture. Very important: replace the damp towel over the dough each time you take a sheet. Repeat layering sheets of filo followed by brushing with the butter mixture until you have used about 12-15 sheets.
Spread the spinach mixture over the top of the filo leaving a 1/2 inch border. Sprinkle one 6 ounce tub of crumbled feta cheese over the spinach. Divide a 1 pound bag of shredded mozzerella, sprinkle half over the feta. Slice enough tomatoes to cover the top of the pizza. Dredge each slice in seasoned bread crumbs and place in rows on top of the pizza. Sprinkle the other half of the mozzerella over the top. Bake at 400 degrees for 1/2 hour. Cut into squares of any size and enjoy!
This is perfect as is, but my imagination is getting the best of me. I can see using artichokes and red peppers in place of the spinach and tomatoes, and perhaps goat cheese instead of feta. This may become the template for many great filo pizzas.
Defrost 1/2 pound of filo dough. Melt 1 stick of butter in a small saucepot and add 1/4 cup of olive oil to the butter.
In a large skillet, saute 1 thinly sliced onion until it starts to turn golden brown (I like my onion carmelized). Add 3 cloves of minced garlic and salt to taste. Continue to cook for 5 minutes. Add a teaspoon each of dried oregano and basil, the juice of one lemon and a 10 ounce package of frozen spinach to the pot. Cook until most of the liquid evaporates.
Butter a large baking tray. Open the filo package, lay out the dough and cover with a damp towel to prevent it from drying out. Lay one sheet of the filo on the baking tray and brush it with the butter/olive oil mixture. Very important: replace the damp towel over the dough each time you take a sheet. Repeat layering sheets of filo followed by brushing with the butter mixture until you have used about 12-15 sheets.
Spread the spinach mixture over the top of the filo leaving a 1/2 inch border. Sprinkle one 6 ounce tub of crumbled feta cheese over the spinach. Divide a 1 pound bag of shredded mozzerella, sprinkle half over the feta. Slice enough tomatoes to cover the top of the pizza. Dredge each slice in seasoned bread crumbs and place in rows on top of the pizza. Sprinkle the other half of the mozzerella over the top. Bake at 400 degrees for 1/2 hour. Cut into squares of any size and enjoy!
This is perfect as is, but my imagination is getting the best of me. I can see using artichokes and red peppers in place of the spinach and tomatoes, and perhaps goat cheese instead of feta. This may become the template for many great filo pizzas.
Sunday, August 23, 2009
Yellow Tomato Soup
I have one tomato plant in my backyard garden and it is a monster. I have never seen such a fat, full, tall plant. I can't get my hands around it anymore. I've tied it up with pantyhose several times, but the hose must droop after a while. The five foot tall plant has plenty of big tomatoes, and all will ripen at about the same time. Hence the question, what to do with a large crop of tomatoes?
About ten years ago, while living in Hawaii, I ran across a recipe for yellow tomato soup. Believe it or not, it's hard to find some produce there and the produce available, in general, is very expensive. Fresh yellow tomatoes were out of the question, but I had to try the recipe so I used two cans of yellow tomatoes instead.
I've made a major adjustment to the original recipe, which sauted the onions and bacon together. I found that the bacon did not get crisp that way, due to the moisture in the onions. Also, the original recipe had you puree the uncrisp bacon in with all the other ingredients, which produced a very fatty texture in the soup. So here's how I'm doing it using my garden tomatoes, which are actually orange, not yellow, but so what.
In a large Dutch oven, saute 6 slices of bacon, chopped, until nice and crisp. Remove the bacon and drain on paper towels. Leaving only 2-3 tablespoons of bacon drippings in the pot, add one large, diced onion and saute until the onion is tender and starting to brown, about 15 minutes. Add 2 pounds of chopped yellow or orange tomatoes (4-5 large) and 2 cloves of minced garlic and simmer, stirring occasionally, for 20 minutes. Add one-half cup of sherry and one-half cup of dry white wine. Simmer 5 minutes then add 4 cups of chicken broth. Simmer mixture for 15 minutes. Stir in 1 canned chipotle chili in adobo, minced, and 1 tablespoon of dried oregano. Puree the soup with an immersion blender or in a food processor. Stir in one-half cup of heavy cream and heat through. Season to taste with salt and pepper. Serve with crumbled bacon on top.
About ten years ago, while living in Hawaii, I ran across a recipe for yellow tomato soup. Believe it or not, it's hard to find some produce there and the produce available, in general, is very expensive. Fresh yellow tomatoes were out of the question, but I had to try the recipe so I used two cans of yellow tomatoes instead.
I've made a major adjustment to the original recipe, which sauted the onions and bacon together. I found that the bacon did not get crisp that way, due to the moisture in the onions. Also, the original recipe had you puree the uncrisp bacon in with all the other ingredients, which produced a very fatty texture in the soup. So here's how I'm doing it using my garden tomatoes, which are actually orange, not yellow, but so what.
In a large Dutch oven, saute 6 slices of bacon, chopped, until nice and crisp. Remove the bacon and drain on paper towels. Leaving only 2-3 tablespoons of bacon drippings in the pot, add one large, diced onion and saute until the onion is tender and starting to brown, about 15 minutes. Add 2 pounds of chopped yellow or orange tomatoes (4-5 large) and 2 cloves of minced garlic and simmer, stirring occasionally, for 20 minutes. Add one-half cup of sherry and one-half cup of dry white wine. Simmer 5 minutes then add 4 cups of chicken broth. Simmer mixture for 15 minutes. Stir in 1 canned chipotle chili in adobo, minced, and 1 tablespoon of dried oregano. Puree the soup with an immersion blender or in a food processor. Stir in one-half cup of heavy cream and heat through. Season to taste with salt and pepper. Serve with crumbled bacon on top.
Saturday, August 15, 2009
Fruit in Salad - but not Fruit Salad
A few years ago I came across several recipes for using strawberries in a green salad. The idea of using fruit in this way had never occurred to me. Basically, you use whatever greens you choose (any lettuce, spinach, arugula, etc.) and build a salad by adding sliced strawberries, thinly sliced red onion, chopped nuts (I used walnuts) and a crumbled cheese such as goat cheese. The salad was dressed with a vinaigrette, either purchased or home-made.
This combination is my basis for an almost infinite number of variations, depending on personal taste and what's in season. Almost any fruit can be used, although I always look around to see what is freshest and least expensive. The greens, as I said before, are also interchangeable, as are the nuts and cheese chosen. If you use a hard cheese, such as cheddar or Parmesan, it can be shaved instead of crumbled. You might also like to add fresh herbs, like mint, and a little black pepper to your salad.
For the dressing, I love to use walnut oil and champagne vinegar (two parts oil to one part vinegar). Add salt and pepper to taste. A classic vinaigrette would include olive oil, lemon juice or red wine vinegar, and a little Dijon mustard. Again, the possibilities are endless and a good bottled dressing also works well.
A salad is the ideal summer meal, using fresh seasonal ingredients that do not require cooking. The addition of nuts and cheese boosts the nutritional value of the meal by adding protein and dairy elements. What more could you ask for, especially on a day like today when the heat is so oppressive. Eat healthy and stay cool!
This combination is my basis for an almost infinite number of variations, depending on personal taste and what's in season. Almost any fruit can be used, although I always look around to see what is freshest and least expensive. The greens, as I said before, are also interchangeable, as are the nuts and cheese chosen. If you use a hard cheese, such as cheddar or Parmesan, it can be shaved instead of crumbled. You might also like to add fresh herbs, like mint, and a little black pepper to your salad.
For the dressing, I love to use walnut oil and champagne vinegar (two parts oil to one part vinegar). Add salt and pepper to taste. A classic vinaigrette would include olive oil, lemon juice or red wine vinegar, and a little Dijon mustard. Again, the possibilities are endless and a good bottled dressing also works well.
A salad is the ideal summer meal, using fresh seasonal ingredients that do not require cooking. The addition of nuts and cheese boosts the nutritional value of the meal by adding protein and dairy elements. What more could you ask for, especially on a day like today when the heat is so oppressive. Eat healthy and stay cool!
Wednesday, August 12, 2009
More Prosciutto
I had hoped to develop a new recipe last night. A pasta dish using garlic and herb cheese spread, broccoli and grape tomatoes. It just didn't work out. It was dry (although I did add chicken broth and white wine) and its flavor was just blah. Oh well, I tried. I'll use what's left of the cheese spread on toasted thin baguette slices and top them with some arugula and the last of the grape tomatoes, halved.
For something to go with the baguettes I'll take a tried and true route. Clean and slice one cantaloupe into wedges. Wrap each wedge with one thin slice of prosciutto. That's all it takes, and the combination of the salty ham and sweet fruit is to die for.
As an alternative, try wrapping the prosciutto around wedges of honeydew or even pineapple. After all, doesn't Hawaiian pizza combine ham and pineapple? Isn't serving pineapple with baked ham done all the time? I wonder how it would taste wrapped around grilled peach or nectarine halves, or perhaps you could chop the fruit and tear the ham into smaller pieces to make a salad, adding thinly sliced red onion and/or cucumber and dressing with a bottled vinaigrette. All of these lovely fruits are in season, so I'm going to make the most of it.
For something to go with the baguettes I'll take a tried and true route. Clean and slice one cantaloupe into wedges. Wrap each wedge with one thin slice of prosciutto. That's all it takes, and the combination of the salty ham and sweet fruit is to die for.
As an alternative, try wrapping the prosciutto around wedges of honeydew or even pineapple. After all, doesn't Hawaiian pizza combine ham and pineapple? Isn't serving pineapple with baked ham done all the time? I wonder how it would taste wrapped around grilled peach or nectarine halves, or perhaps you could chop the fruit and tear the ham into smaller pieces to make a salad, adding thinly sliced red onion and/or cucumber and dressing with a bottled vinaigrette. All of these lovely fruits are in season, so I'm going to make the most of it.
Tuesday, August 11, 2009
Winging It
My friend Karen and I were next door neighbors in Lanesboro, MA for a number of years back in the 1980s. One of our favorite restaurants in that town is the Olde Forge, where they make the best chicken wings ever. Not buffalo style, but more of an Asian flavor with a little spicy kick. I have tried repeatedly to recreate the flavor of their wings at home and think I may finally have come close.
Clean and dry two pounds of chicken wing sections (no tips please). Place on a lightly greased baking sheet (or two) in a single layer and bake at 350 degrees until the skins brown and crisp up, about forty minutes. Place the wings in a serving dish with sides high enough to hold them and the following sauce.
To make the sauce combine two-thirds of a cup of bottled teriyaki sauce, one to two teaspoons of chili paste with garlic (depending on how hot you like your food) and four tablespoons of honey. Mix well and pour over the wings. They're ready to eat, but can also be refrigerated for a day and reheated in the sauce. In fact, I think they benefit from reheating and are a great pot-luck dish. These are definitely finger-licking good.
Clean and dry two pounds of chicken wing sections (no tips please). Place on a lightly greased baking sheet (or two) in a single layer and bake at 350 degrees until the skins brown and crisp up, about forty minutes. Place the wings in a serving dish with sides high enough to hold them and the following sauce.
To make the sauce combine two-thirds of a cup of bottled teriyaki sauce, one to two teaspoons of chili paste with garlic (depending on how hot you like your food) and four tablespoons of honey. Mix well and pour over the wings. They're ready to eat, but can also be refrigerated for a day and reheated in the sauce. In fact, I think they benefit from reheating and are a great pot-luck dish. These are definitely finger-licking good.
Monday, August 10, 2009
Holy Guacamole
I went to a friend's house yesterday to hang out, watch a movie and nosh. It was, once again, too hot to cook. These two dips, along with a large bag of tortilla chips, easily solved the problem of what to bring.
Guacamole:
Remove the flesh from three nicely ripe Haas avocados. You can tell they're ripe if the flesh gives a little when pressed. They may also have started to turn dark. Really green avocados are not usually ripe. Mash the flesh with a fork.
Finely chop about one-quarter of a small red onion and one jalapeno pepper. Add to the avocado along with salt to taste, one teaspoon of cumin and the juice of one lime. Mix well.
That's all I put in my guacamole, but some people like to add some chopped tomatoes and/or a little sour cream. I warn you, guacamole is addictive!
Black Bean Dip:
This couldn't be easier or tastier. Rinse and drain one 15-ounce can of black beans and place into a bowl. Add one-half cup of your favorite purchased salsa. Mash with a fork, or use an immersion blender to combine the beans and salsa. That's all you need to do.
Guacamole:
Remove the flesh from three nicely ripe Haas avocados. You can tell they're ripe if the flesh gives a little when pressed. They may also have started to turn dark. Really green avocados are not usually ripe. Mash the flesh with a fork.
Finely chop about one-quarter of a small red onion and one jalapeno pepper. Add to the avocado along with salt to taste, one teaspoon of cumin and the juice of one lime. Mix well.
That's all I put in my guacamole, but some people like to add some chopped tomatoes and/or a little sour cream. I warn you, guacamole is addictive!
Black Bean Dip:
This couldn't be easier or tastier. Rinse and drain one 15-ounce can of black beans and place into a bowl. Add one-half cup of your favorite purchased salsa. Mash with a fork, or use an immersion blender to combine the beans and salsa. That's all you need to do.
Saturday, August 8, 2009
Spanish Rice
This is my favorite rice to serve alongside any Latin inspired dish. You start by making a sofrito, which is a Latin flavor base used in all kinds of recipes, not just rice. Latino cooks often make a large batch and freeze their sofrito in smaller portions for later use. You can increase the following recipe and do the same.
To make enough sofrito for this spanish rice, which serves four as a side dish:
Put two tablespoons of canola oil in a large saucepot. Add one-quarter Spanish onion, one-half green bell pepper, one jalapeno pepper and two cloves of garlic, all finely diced. Also add two plum tomatoes that you've seeded and diced and one handful of chopped fresh cilantro. (Leave out the cilantro if you're one of those who object to its taste. You can add a teaspoon of dried oregano instead.) Cook the diced vegetables over medium heat, stirring, until the onion is translucent and the peppers are tender. That's it for the sofrito part.
Add one cup of long grain rice to the pan, and stir it for a few minutes to coat the rice with the oil and veggies. Here's where I change things up a bit from classic Spanish rice recipes. Add one teaspoon each of cumin and sweet smoked paprika. Smoked paprika has become my new favorite spice. It adds an incredible aroma and flavor to any dish. (Be careful, though, that you don't get the hot version which, take my word for it, will bring on the burn.) Add two cups of chicken broth (or water if you don't have broth), bring to a boil and simmer for about twenty minutes, or until all the liquid is absorbed by the rice. If you'd like, you can throw in about a half-cup frozen green peas about ten minutes before the rice will be done.
As I said, I like this rice with any Latin dish, such as yesterday's salsa chicken. Now all I need is an icy cold marguerita and time for a long siesta after my meal.
To make enough sofrito for this spanish rice, which serves four as a side dish:
Put two tablespoons of canola oil in a large saucepot. Add one-quarter Spanish onion, one-half green bell pepper, one jalapeno pepper and two cloves of garlic, all finely diced. Also add two plum tomatoes that you've seeded and diced and one handful of chopped fresh cilantro. (Leave out the cilantro if you're one of those who object to its taste. You can add a teaspoon of dried oregano instead.) Cook the diced vegetables over medium heat, stirring, until the onion is translucent and the peppers are tender. That's it for the sofrito part.
Add one cup of long grain rice to the pan, and stir it for a few minutes to coat the rice with the oil and veggies. Here's where I change things up a bit from classic Spanish rice recipes. Add one teaspoon each of cumin and sweet smoked paprika. Smoked paprika has become my new favorite spice. It adds an incredible aroma and flavor to any dish. (Be careful, though, that you don't get the hot version which, take my word for it, will bring on the burn.) Add two cups of chicken broth (or water if you don't have broth), bring to a boil and simmer for about twenty minutes, or until all the liquid is absorbed by the rice. If you'd like, you can throw in about a half-cup frozen green peas about ten minutes before the rice will be done.
As I said, I like this rice with any Latin dish, such as yesterday's salsa chicken. Now all I need is an icy cold marguerita and time for a long siesta after my meal.
Friday, August 7, 2009
Salsa Lesson
If you've read all my posts (about eight so far, I think) you may think that all I ever eat are cutlets, either chicken or pork. Not so, but in summer's high heat they make a quick and easy dinner. I'm saving my soups and braises for cooler weather. So here's one more super easy chicken breast recipe:
Take as many chicken cutlets or skinless breasts as you want to cook, and sprinkle them with chile powder, cumin, salt and pepper (both sides, please). This time they do not have to be thin, you'll just adjust the cooking time depending on size. Lightly brown each side in about two tablespoons of canola oil in a medium hot frying pan. Then add a mixture of one cup of your favorite purchased salsa and one-half cup of chicken broth. This is enough for 4 breasts, but increase the salsa and broth if you are making more than that. Bring to a boil, then simmer until the breasts are cooked through. This will be about 5 minutes if you used thin cutlets, or about 20 minutes if you used whole breasts. This dish approximates the taste of chicken mexicana, which many Mexican restaurants include on their menus. Serve with rice (and beans, if you like). The same approach works just as well with pork chops or cutlets. Tomorrow I'll share a way to make bueno spanish rice.
Now, for that lesson. One, two, cha, cha, cha. Three, four, cha, cha, cha.
Take as many chicken cutlets or skinless breasts as you want to cook, and sprinkle them with chile powder, cumin, salt and pepper (both sides, please). This time they do not have to be thin, you'll just adjust the cooking time depending on size. Lightly brown each side in about two tablespoons of canola oil in a medium hot frying pan. Then add a mixture of one cup of your favorite purchased salsa and one-half cup of chicken broth. This is enough for 4 breasts, but increase the salsa and broth if you are making more than that. Bring to a boil, then simmer until the breasts are cooked through. This will be about 5 minutes if you used thin cutlets, or about 20 minutes if you used whole breasts. This dish approximates the taste of chicken mexicana, which many Mexican restaurants include on their menus. Serve with rice (and beans, if you like). The same approach works just as well with pork chops or cutlets. Tomorrow I'll share a way to make bueno spanish rice.
Now, for that lesson. One, two, cha, cha, cha. Three, four, cha, cha, cha.
Wednesday, August 5, 2009
I'm melting - help!
No, I'm not the Wicked Witch of the West. I wish some one would throw a bucket of water on me. I think NYC finally made it into the 90s today, although that does not make me happy. After a perfectly lovely most of July, the last week or so has been brutally hot and humid.
So tonight's dinner will have to be super simple. Italian grilled cheese sandwhiches using the leftover prosciutto and provolone cheese from yesterday's saltimbocca. Using any good bread you have on hand, spread a little Dijon (or other) mustard on both slices. Place a slice of provolone, then two slices of prosciutto, then another slice of provolone on one slice and make a sandwhich with the other slice, mustard side down. Butter the outside of one slice and place the sandwhich in a fairly hot frying pan, butter side down. Then butter the side facing up. Brown on both sides until the cheese melts. Serve with a green salad or cole slaw.
I'm praying for rain. Stay cool!
So tonight's dinner will have to be super simple. Italian grilled cheese sandwhiches using the leftover prosciutto and provolone cheese from yesterday's saltimbocca. Using any good bread you have on hand, spread a little Dijon (or other) mustard on both slices. Place a slice of provolone, then two slices of prosciutto, then another slice of provolone on one slice and make a sandwhich with the other slice, mustard side down. Butter the outside of one slice and place the sandwhich in a fairly hot frying pan, butter side down. Then butter the side facing up. Brown on both sides until the cheese melts. Serve with a green salad or cole slaw.
I'm praying for rain. Stay cool!
Tuesday, August 4, 2009
Jumps into the mouth
The Italian word "saltimbocca" literally means "jumps into the mouth." Traditionally, the dish is made with veal cutlets, prosciutto and sage. Here's my version using chicken.
Start with thin sliced chicken cutlets, either purchased that way or by slicing boneless, skinless chicken breasts horizontally yourself (if you're slicing them, it helps to put them into the freezer for five minutes or so first). Place cutlets between two sheets of plastic wrap, or in a sealed ziplock bag, and pound to a quarter-inch thickness.
Place one paper-thin slice of prosciutto, a sprinkle of fresh chopped sage or dried sage and a slice of provolone on each cutlet. Fold the prosciutto on each side to contain the cheese as best you can (some cheese will escape during cooking, but will enhance the sauce you'll make at the end). Then fold the chicken cutlet to enclose everything and secure with toothpicks.
In a large skillet, place the cutlet packages in a combination of one tablespoon of olive oil and one tablespoon of butter. Lightly saute each side over medium heat for about 4 minutes, or until lightly browned. Remove cutlets from pan.
Add a little diced red onion or shallots, about two tablespoons, to the pan and cook for about one minute. Deglaze the pan with one-half to one cup of dry white wine, depending on how many cutlets you are making, boiling the wine until it reduces by one-half. Add an equal amount of chicken broth, the juice of one lemon and two tablespoons of butter. Return the chicken cutlets to the pan and continue boiling until the cutlets are heated through. That's it!
I like to serve this dish with risotto, but it takes a bit of work to make both at the same time. A good alternative would be a packaged rice mix that includes saffron. Or, for that matter, any rice mix that suits your fancy. Buon gusto!
Start with thin sliced chicken cutlets, either purchased that way or by slicing boneless, skinless chicken breasts horizontally yourself (if you're slicing them, it helps to put them into the freezer for five minutes or so first). Place cutlets between two sheets of plastic wrap, or in a sealed ziplock bag, and pound to a quarter-inch thickness.
Place one paper-thin slice of prosciutto, a sprinkle of fresh chopped sage or dried sage and a slice of provolone on each cutlet. Fold the prosciutto on each side to contain the cheese as best you can (some cheese will escape during cooking, but will enhance the sauce you'll make at the end). Then fold the chicken cutlet to enclose everything and secure with toothpicks.
In a large skillet, place the cutlet packages in a combination of one tablespoon of olive oil and one tablespoon of butter. Lightly saute each side over medium heat for about 4 minutes, or until lightly browned. Remove cutlets from pan.
Add a little diced red onion or shallots, about two tablespoons, to the pan and cook for about one minute. Deglaze the pan with one-half to one cup of dry white wine, depending on how many cutlets you are making, boiling the wine until it reduces by one-half. Add an equal amount of chicken broth, the juice of one lemon and two tablespoons of butter. Return the chicken cutlets to the pan and continue boiling until the cutlets are heated through. That's it!
I like to serve this dish with risotto, but it takes a bit of work to make both at the same time. A good alternative would be a packaged rice mix that includes saffron. Or, for that matter, any rice mix that suits your fancy. Buon gusto!
Monday, August 3, 2009
Bolognese my way
Every so often I have a strong urge to eat beef. It's probably because my body is craving iron. Also, I love pasta but do not love meat sauce made with ground beef. I don't really care for the texture of the meat. So here's a meat sauce with plenty of vegetables and a really hearty flavor. I warn you though, it is not a red tomato sauce.
I start with three slices of bacon, cut into small pieces. I toss the bacon into a 5-quart dutch oven and brown it up until it's crispy and has rendered its fat. Remove the bacon and drain on a paper towel. Add one diced onion, two diced carrots, two diced stalks of celery and salt and pepper to taste. Saute over medium heat in the bacon grease until the onion becomes translucent, a few minutes at least. Then add about one pound of stew beef that you've cut up into smaller pieces (I like mine really small, about one-half inch cubes). If you'd like, you can substitute a one pound beef chuck roast and shred it into smaller pieces when the cooking process is done. Brown the meat in the pot with the vegetables.
When the meat has browned add six tablespoons of tomato paste and stir it into the mixture, cooking it for a minute or two. Add two cups of low-salt beef broth (one 14-ounce can) and two cups of dry red wine (use the same can to measure). Add your bacon pieces and bring the mixture to a boil. Reduce to a simmer and cover the pot, but not tightly. Leave a little room for steam to escape so the sauce reduces a bit. Simmer, stiring occasionally, for two hours. At the last half-hour, stir in about one-half cup of half and half (or milk or cream). Use your judgement here, taste the sauce to see if you'd like more cream or salt or pepper.
That's it. Serve the Bolognese over a sturdy pasta, such as penne, that you've cooked while the sauce simmered. Top with grated Parmesan cheese and serve with a good Italian bread. As Rachel Ray would say, "Yummo."
I start with three slices of bacon, cut into small pieces. I toss the bacon into a 5-quart dutch oven and brown it up until it's crispy and has rendered its fat. Remove the bacon and drain on a paper towel. Add one diced onion, two diced carrots, two diced stalks of celery and salt and pepper to taste. Saute over medium heat in the bacon grease until the onion becomes translucent, a few minutes at least. Then add about one pound of stew beef that you've cut up into smaller pieces (I like mine really small, about one-half inch cubes). If you'd like, you can substitute a one pound beef chuck roast and shred it into smaller pieces when the cooking process is done. Brown the meat in the pot with the vegetables.
When the meat has browned add six tablespoons of tomato paste and stir it into the mixture, cooking it for a minute or two. Add two cups of low-salt beef broth (one 14-ounce can) and two cups of dry red wine (use the same can to measure). Add your bacon pieces and bring the mixture to a boil. Reduce to a simmer and cover the pot, but not tightly. Leave a little room for steam to escape so the sauce reduces a bit. Simmer, stiring occasionally, for two hours. At the last half-hour, stir in about one-half cup of half and half (or milk or cream). Use your judgement here, taste the sauce to see if you'd like more cream or salt or pepper.
That's it. Serve the Bolognese over a sturdy pasta, such as penne, that you've cooked while the sauce simmered. Top with grated Parmesan cheese and serve with a good Italian bread. As Rachel Ray would say, "Yummo."
Sunday, August 2, 2009
Dis and Dat
Although I once took a cooking course at Berkshire Community College in Pittsfield, MA, I've mostly learned to cook by reading cookbooks, watching Food TV and by trial and error. Lots and lots of trial and error. Anyone who wants to eat well on a budget, and wants more control over the ingredients, could learn to cook reasonably well. If I can do it, so can you.
My mother hates to cook. She used to feed my sister and me Ritz crackers with peanut butter and jelly, or canned tomato soup, when my father wasn't home for dinner. My brother, who was a bit older than us girls, probably was at his friend's house eating a good Italian meal on such nights. My father worked rotating shifts for the sanitation department of NYC, so every third week he wouldn't be home for supper. When he was home, more often than not my mother would say she was too tired to cook and ask him to do it.
My father had been a short order cook in his earlier days, so he knew his way around the kitchen and could put together a decent tasting meal. He made a mean pepper steak, and was the best pan gravy maker I ever met. He never minded cooking for us and, all in all, was the more nurturing parent in the family.
It's rewarding to make good tasting food, especially when you have someone to share it with. To lighten the cooking load, however, I tend to cook once and eat two or three times. The freezer is my best friend. My boyfriend calls it the "magic freezer." When I got home from work tired, it was just so easy to take something already made out to reheat.
It doesn't much matter how you learn to cook, or what inspires you to cook. The main thing is to have fun doing it and not see it as such a chore. Oh, and of course, enjoy the great tasting food you've made.
My mother hates to cook. She used to feed my sister and me Ritz crackers with peanut butter and jelly, or canned tomato soup, when my father wasn't home for dinner. My brother, who was a bit older than us girls, probably was at his friend's house eating a good Italian meal on such nights. My father worked rotating shifts for the sanitation department of NYC, so every third week he wouldn't be home for supper. When he was home, more often than not my mother would say she was too tired to cook and ask him to do it.
My father had been a short order cook in his earlier days, so he knew his way around the kitchen and could put together a decent tasting meal. He made a mean pepper steak, and was the best pan gravy maker I ever met. He never minded cooking for us and, all in all, was the more nurturing parent in the family.
It's rewarding to make good tasting food, especially when you have someone to share it with. To lighten the cooking load, however, I tend to cook once and eat two or three times. The freezer is my best friend. My boyfriend calls it the "magic freezer." When I got home from work tired, it was just so easy to take something already made out to reheat.
It doesn't much matter how you learn to cook, or what inspires you to cook. The main thing is to have fun doing it and not see it as such a chore. Oh, and of course, enjoy the great tasting food you've made.
Saturday, August 1, 2009
Classy Cutlets
Want to give your chicken cutlets some extra pizazz? I have an easy way of dressing them up a bit, for company or just for yourself. I start with thin sliced chicken cutlets (pork cutlets would work too). If you use boneless skinless chicken breasts that are not sliced thin, then either slice them yourself or pound them to a one-half inch thickness. The reason they have to be thin is that the coating will brown up quickly and you want the chicken to cook through in about the same amount of time. You don't want to burn the delicious coating.
For the coating, mix together equal parts (just eyeball it) seasoned breadcrumbs, grated Parmesan cheese and finely chopped walnuts. You could also use pistachios or cashews to vary the flavor. Set up a workstation with a plate of flour, a bowl of eggs (2 or so, lightly beaten) and a plate of the coating mixture. Dip each cutlet first in the flour to coat, shaking off any excess, then the eggs and finally the coating. Really press them into the coating, which is where all the great flavor is. In a large skillet at medium heat, fry the cutlets in a very small amount of olive oil for about two minutes per side, or just until they reach a golden brown.
You are now done, but if not serving immediately you can keep the cutlets warm in a 250 degree oven for a short while. You can serve these with just about any side dishes you like, they go with everything. Bon appetit!
For the coating, mix together equal parts (just eyeball it) seasoned breadcrumbs, grated Parmesan cheese and finely chopped walnuts. You could also use pistachios or cashews to vary the flavor. Set up a workstation with a plate of flour, a bowl of eggs (2 or so, lightly beaten) and a plate of the coating mixture. Dip each cutlet first in the flour to coat, shaking off any excess, then the eggs and finally the coating. Really press them into the coating, which is where all the great flavor is. In a large skillet at medium heat, fry the cutlets in a very small amount of olive oil for about two minutes per side, or just until they reach a golden brown.
You are now done, but if not serving immediately you can keep the cutlets warm in a 250 degree oven for a short while. You can serve these with just about any side dishes you like, they go with everything. Bon appetit!
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