Category Archives: Recipes

Easy to Prepare, Pasta Dishes, Vegetarian Dishes

Tagliatelle with Porcini Mushrooms

Foodbuzz 24 x 24 | An Ode to Orvieto

This recipe was a part of a special menu for Foodbuzz’s June 2011 food blogger party, 24×24. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. Read more about my meal along with all of the other recipes at An Ode to Orvieto.

No hyperbole employed, the first time that I ate this pasta, everything was illuminated.  My good buddy and a beautiful soul through and through, Lauren S., was a huge fan of this itty bitty restaurant in Orvieto called Mezza Luna.  While we all had our favorite lunch spots (mine was Al Pozzo Etrusco and their pappardelle con cinghiale), occasionally we’d branch out and hit up a friend’s spot of choice.  In a true moment of “when in Rome, do as the Romans do” I ordered the same as Lauren – a simple green salad dressed with olive oil and vinegar, a bottle of Orvieto Classico, and a plate of the tagliatelle with porcini mushrooms.  The dish emerged from the kitchen, delicately sauced with butter and wine, brightened by a bit of parsley and just swimming with an abundance of the earthy mushrooms.  It was ridiculously simple home cooking, begging the question as to whether could replicate this lunchtime joy back stateside.  It was destiny that I would at least try.

The beauty if this pasta is that to get it right, you keep your flavors delicate.  True to the region (and diametrically opposed to most recipes for wild mushroom pasta), the mushrooms aren’t overshadowed by garlic or red pepper.  Simply tagliatelle, mushrooms, wine and butter, with a little chicken stock to gloss the strands of pasta into a heavenly state.  The pasta should definitely be fresh, but use whatever cut you’d like.  A fettucine width works well, but if you have fresh linguini or angel hair, they’ll be perfectly fine as stand-ins.  Also, I used dried porcini to keep an earthy flavor and the ability to cook this dish all year round.  However, if you can get your hands on fresh porcini (or even royal trumpets or ivory portobellos), by all means use them.

Recipe for

Tagliatelle with Porcini Mushrooms

Ingredients
1.5 oz. of dried porcini mushrooms
2 1/2 c. of stock (chicken or vegetable)

2 lb. of fresh tagliatelle
1 tbs. of olive oil
1/4 c. of fresh parsley, chopped
1 c. of stock (chicken or vegetable)
1 c. of white wine
4 cloves of garlic
2 fresh bay leaves
1/4 c. of the porcini liquid
4 tbs. of butter

Begin by adding the mushrooms to the 2 1/2 cups of stock.  Bring to a boil and then turn off the heat.  Cover and let sit for 30 minutes.

Bring a large pot of water to a boil.  In a skillet, warm the olive oil over high heat.  Drain the mushrooms, reserving the soaking liquid, and add them to the olive oil, along with the whole garlic cloves and bay leaves.  Add the wine and allow to reduce by half.  Add the 1 c. of stock and reduce by half.  Add the porcini soaking liquid and allow to simmer on medium-low.  Cook your pasta until al dente (about 3 minutes) and drain.  Add pasta to the mushroom sauce and plunk in the butter, tossing the pasta to form a glossy sauce.  If the pasta is a bit dry, add some more of the porcini soaking liquid.  Top with the parsley and serve with grated locatelli.

Appetizers and Small Plates, Easy to Prepare, Vegetarian Dishes

Crostini di Fave (Fava Bean Crostini)

2 Comments

Foodbuzz 24 x 24 | An Ode to Orvieto

This recipe was a part of a special menu for Foodbuzz’s June 2011 food blogger party, 24×24.  Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period.  Read more about my meal along with all of the other recipes at An Ode to Orvieto.

Although I was first truly introduced to them in Italy, the lovely fava bean is wordly in all senses of the word.  Burgeoning natively in Asia and North Africa, and found in gardens just about everywhere else, the fava (or broad bean) serves as a tender, meaty bean that can be transformed into all sorts of loveliness.  I first tucked into them as a part of a simple appetizer in Orvieto, Italy.  We had started going to this restaurant in town that we referred to lovingly as “The Italian Pottery Barn” – aside from the menu outside and the screamingly tasty smells coming from the kitchen, one would think that they were shopping for glassware and rustic furniture over a delicious bite.  This dish, comprised of creamy fava beans slathered over crisp toast and topped with curls of pecorino romano, was the perfect opening to some of the most gorgeous farm-fresh meals I’ve eaten in Orvieto.  I remember the first time I tried these babies, my friend told me that she would never try them because typically people with fava bean allergies tend to die the very first time they tried them. She explained that she didn’t want to take a chance, all the while I nodded my head as I tucked in to the most perfect fava bean puree dressed with fruity, local olive oil. Her loss – more for me.

This recipe is sometimes served rather chunkily, but I first had it as a smooth, almost hummus-like spread.  Some folks make it with a heavy kick of garlic or basil, but the way I had it, the seasonings were mild, allowing the fava beans to shine.  The best thing you can do is get the tastiest olive oil to drizzle, your favorite bread for toast points (I love a good ciabatta) and the most savory, nutty pecorino you can find.  Then, with a minimal amount of cooking, you can relish in the the joy of the fabulous fava bean.

Crostini di Fave (Fava Bean Crostini)

1 loaf of ciabatta, sliced into 1 inch ovals
1 clove of garlic
olive oil

1 lbs. of unshelled fava beans
juice of 1/2 lemon, freshly-squeezed
4 tbs. of white balsamic vinegar
1/2 c. of olive oil
2 cl. of garlic
3 sprigs of parsley, leaves removed and stems discarded (save stems for stock)
4 sprig of mint
1/4 tsp. of salt
1/4 tsp. of black pepper

pecorino romano

Drizzle the bread slices with olive oil and toast until golden and crisp.  Rub the warm slices with the clove of garlic and set aside.

Bring a large pot of water to a boil.  Remove the fava beans from their husks and drop into the water.  Drain and cool under running water.  Remove the beans from their outer white membrane – you’ll have two split bean halves that’ll come out of the husk.  Drop the fava beans, lemon juice, balsamic, olive oil, garlic, parsley, mint, salt and pepper into a food processor and blitz until smooth.

Slather a few tablespoons of the fava bean puree on the toasts and shave pecorino romano over the top.  Drizzle with a good olive oil and serve.

Low Brow Treats, Main Courses, Meat Dishes, Recipes

Green Chile Meatloaf with Mashed Potatoes & Chipotle Cream Gravy

4 Comments

Comfort food should feel like a big hug.  Warm and gooshy like a Disney film.  Cloyingly sweet like the giggling female actresses on the original japanese Iron Chef, comparing bites of the most perfect food to kisses from teddy bears.  Too obscure a reference?

For me and my other half (my husband, not my other personality), meatloaf is such a go to for an instant comforting classic.  Accompanied by whipped potatoes and some sort of butter-touched frozen veg, it’s a taste of Americana with a dash of childhood and a smidge of old school TV dinner goodness.  I typically make a saucy turkey version that would slay the greatest meatloaf critic.  But tonight, in honor of our desert home, I feel that I must expand my traditions to fit my surroundings.  Green chili and chorizo become the base of a flavorfully moist meatloaf.  Potatoes are drizzled with a country gravy spiced with smoky chipotles.  Though the flavor profile is novel and different, it still tugs at the same heart strings as the more traditional version.

Recipe for

Green Chile Meatloaf with Mashed Potatoes and Chipotle Cream Gravy

Ingredients
2 lbs. of ground beef
1 lb. of beef chorizo (fresh and removed from casings)
4 cl. of garlic, minced
3/4 c. of onions, finely chopped
2 tbs. of olive oil
1 1/2 c. of bread crumbs
4 eggs
1 tsp. of salt
21 oz. of roasted green chiles

2 tbs. of flour
1/2 tsp. of ground chipotle chile powder
1/4 tsp. of salt
1/4 tsp. of garlic powder
1/8 tsp. of white pepper
2 c. of milk
snipped chives for garnish

1 lb. of potatoes, peeled and cubed
2 cl. of garlic
2 tbs. of butter
a couple tablespoons of milk
pinch of white pepper
salt to taste

Heat a skillet on medium high and add the olive oil and onions.  Cook until translucent and allow to cool slightly.

Add the beef, chorizo, garlic, bread crumbs, sauteed onions, onions, salt and roasted chiles to the bowl of a standing mixer (or a large mixing bowl) and blend thoroughly.  Pour out the ingredients into a 9×13 pan and pat gently to form an oval, slightly rounded loaf.  Bake in a preheated 350° oven for an hour.  Remove from oven and let rest for 5 minutes.

Bring a pot of water to boil.  Salt well and add the potatoes and garlic.  Cook until fork tender, about 15 minutes.  Drain and add back to the hot pot.  Add the butter and mash with a potato masher.  Add the milk in dribs and drabs until potatoes are chunkily mashed but smoother.  Season with salt and white pepper.  Cover to keep warm.

Carefully pour two tablespoons of the fat from the meatloaf pan into a sauce pan.  Turn the heat on medium and whisk in the flour.  Cook for a moment and then stream in the milk, whisking to keep smooth.  Season with chili pepper, garlic powder, salt and white pepper.  Once thickened, taste for seasoning.

Serve mashed potatoes with the chipotle cream gravy and slices of meatloaf.  Add roasted corn and red peppers to the party for a little more fun.

Cheese Dishes, Main Courses, Pasta Dishes, Poultry Dishes, Recipes

Rosemary Chicken Florentine Pasta

Back when I was rocking plaid skirts and a blazer in high school (and even before that as a tagalong with my mom’s running club), we used to frequent a quirky eatery called Generous George’s Positive Pizza and Pasta Place.  Fake flamingos and pink and teal paint dripping with kitsch and childhood memorabilia everywhere, it looked a little like Miami Vice and Parker Brothers got together as an interior design firm.  And do I recall a shark hanging from the ceiling?  Or maybe a surf board?  It was probably both.

Aesthetics aside, the place was too fun.  The pizzas featured airy, pliant dough with mounds of toppings and cheese.  And the pastas, all served on a single-sized pizza crust, were epic sized portions that even my dad’s appetite could not slay.  People left the place with takeout boxes and close to a pound of pasta in leftovers.  My mom usually got the red or white clam, Dad loved Old Naples with crumbled sausage and melted cheese, and Lexi usually ordered a personal pizza and pretended to be full after a bite or two so that she could get away with ordering dessert.  I used to be a sucker for the Chicken Romano Fettucine, basically alfredo with chicken, ham, peas and mushrooms, until I ordered the Rosemary Chicken Florentine on a whim.  The first time made me a convert – farfalle tossed with tender chicken, spinach, bacon, roasted red peppers in a rosemary cream sauce.  It was ridiculous.  Preposterous.  I was hooked.

Years have gone by since I’ve rolled down Duke Street in Alexandria to see our old haunt, and it turns out that there’s only my memories of the place to serve me now.  My sister posted on Facebook that the location was demoed and is now a PNC Bank.  I wondered if they auctioned off the merry-go-round pony that was in the main dining room?  Anyways, rather than put on my old school uniform, I decided to relive a classic and make a heaping mess of the beloved pasta.  I cut back the fat on the sauce, using milk instead of cream, and I didn’t have a pizza crust to use as a plate.  But it was still ridiculous.  Still preposterous.  And apparently, I’m still hooked.

Recipe for

Rosemary Chicken Florentine Pasta

Ingredients
2 chicken breasts
1 sprig of fresh rosemary
2 c. of chicken stock
1 c. of white wine
1/2 tsp. of white pepper
1/2 tsp. of black pepper
1 tsp. of salt
1/4 tsp. of garlic powder
2 bay leaves

4 strips of bacon
4 cloves of garlic
6 oz. of roasted red peppers, sliced
6 oz. of baby spinach
1 tbs. of olive oil
1 tbs. of chopped rosemary leaves
1 lb. of dried pasta cuts (farfalle, conchiglie, ziti, penne)

6 tbs. of butter
3 tbs. of flour
2 1/2 c. of whole milk
1 c. of locatelli
1/2 tsp. of black pepper
pinch of white pepper
pinch of nutmeg
1/4 tsp. of garlic powder

Begin by cooking the chicken.  Add two boneless, skinless chicken breasts to a saucepan with the stock, wine, rosemary sprigs, bay leaves, 1/2 tsp. of white pepper, 1/2 tsp. of black pepper, 2 tsp. of salt and 1/4 tsp. of garlic powder.  Bring to a boil and then turn off the heat.  Cover and let sit for 15 minutes.  Remove chicken from poaching liquid and let cool slightly.  Shred with two forks.  Set aside.

Now make the sauce.  Melt the butter in a saucepan over low heat.  Whisk in the flour, white pepper, black pepper, garlic powder and nutmeg.  Add the milk, whisking the entire time to prevent lumps.  Turn the heat to medium and whisk until thickened.  Stir in the locatelli and remove from the heat.  Stir in the roasted red peppers.  Set aside.

Bring a large pot of heavily salted water to a boil.  Cook pasta according to box directions.  While the water comes to a boil, add bacon to a skillet and brown.  Toss in garlic, rosemary, spinach and the olive oil and cook until spinach is wilted.  Season with a little extra salt and black pepper and set aside.

When the pasta finishes, drain and toss with the red pepper cream sauce, spinach/chicken/garlic/rosemary mixture.  Top with extra grated locatelli and serve hot.

Cheese Dishes, Main Courses, Pressure Cooker Recipes, Rice Dishes, Side Dishes, Vegetarian Dishes

The Quickest Wild Mushroom Risotto Ever

Risotto is one of those dishes that when I see on chefy shows on tv, I perennially call shenanigans.  I have made many a stunning risotto in my day, and every single stinking one of them became glorious from the sheer amount of love (read: time) that was poured into the dish.  A good risotto required at least a half an hour of my attention and stirring, a goodly amount of time spent prepping the ingredients beforehand and guests ready to tuck in immediately while its piping hot.  As such, I only ever made for risotto for folks I truly loved (meaning that if you HAVE had my risotto, you can bet your cutie bootie I adore having you in my life).  So the thought that risotto could share a plate with any other dish, and as a side item at that, was preposterous to me.

Fast forward a bit to the day that Santa Claus decided to bring me a pressure cooker.  I was giddy at first, then frustrated with getting my new baby to do my bidding, but shortly thereafter, head over heels in love.  I mastered the darn thing with no true hiccups and questioned why I hadn’t used one sooner.  It was a dream!  As a means of learning more about it, I turned to the queen of pressure cooking, Lorna Sass.  As I poured through her book, Cooking Under Pressure, I found the traditional bevy of stews and braises alongside surprises such as meatloaf and bread pudding.  There in the mix, I also found a recipe for risotto that purported the cooking time at under 10 minutes!  And, even crazier, no stirring!  I felt as if the world had been turned on its head a la Alice in Wonderland – what was this whimsically nonsensical recipe?  And how could I wield it in my cooking arsenal?

This recipe below is based on my pressure cooker risotto experiments, and the result is mind-blowingly good.  Yes, it takes only 10 minutes to cook.  Yes, it frees you from 45 minutes of straight elbow grease.  And yes, it’s simple enough to serve as a side.  The only problem I now have is finding a dish complicated enough to cook for the folks I love for them alone.  I’m fine with going on a bit of a culinary hunt for a challenge.  But in the meantime, I’ll be whipping up this risotto.

Recipe for

The Quickest Mushroom Risotto Ever

Ingredients
1 c. of dried mixed mushrooms (porcini, chanterelle, shitake, hen of the woods or morels)
5 c. of chicken or vegetable stock
1/2 c. of dry white wine
1/2 c. of chopped onions
2 tbs. of butter
2 tbs. of olive oil
1 1/2 c. of arborio rice
3/4 c. of grated locatelli
1/4 tsp. of white pepper
salt to taste
4 tbs. of chopped chives

Bring 2 c. of chicken stock to a boil.  Add the dried mushrooms and cover.  Let sit for about 20 minutes, allowing the mushrooms to rehydrate.  Drain the liquid off of the mushrooms and reserve.  Pour the liquid into a quart measuring cup and add enough additional stock to make 3 1/2 cups.

Melt the butter and olive oil in a pressure cooker and add the onions.  Cook for about a minute or until softened and then add the rice.  Cook rice until slightly translucent.  Add the wine and cook until absorbed completely.  Add 3 1/2 cups of stock and white pepper.  Lock the lid on the pressure cooker and bring up to high pressure.  Cook for 5 minutes and then use a quick release method to bring pressure back to normal.  Open the lid and return pot to the burner.  Taste the rice for doneness and stir to allow the last remaining stock to be absorbed by the rice.  If the rice is chewy and the stock has all been absorbed, add a little extra stock and continue to cook until the rice is tender.  Stir in the cheese and taste for salt.  Sprinkle with the chives and serve immediately.

Note

If you do not have a pressure cooker and would like to make this recipe, use the same ingredients, but follow the instructions for Rock Shrimp Risotto.

Low Brow Treats, Main Courses, Meat Dishes, Recipes

Sonoran Hot Dog

Awwwwwww…STREET MEAT!

I get it fairly, but I am a hot dog junkie.  I’m talking Tyrone Biggums crackhead junkie for a hot dog.  I love footlongs, Hebrew Nationals, burnt Oscar Meyers around the campfire, red onion laden Grays Papayas, ASU’s Dave’s Dog House with the buttered buns, a charbroiled and blistered dog from Ted’s and a Ben’s Chili Bowl half smoke.  I love them equally and unabashedly.  Even the dirty water dog has a special place in my heart.  So of course, after moving out to the wild, wild west, it was only a matter of time until I discovered the joys of the infamous Sonoran dog.  The dog hails from the Mexico/Arizona border, and features a bacon-wrapped link that is grilled and then topped with a bevy of condiments.  We’re talking pinto beans, shredded cheese, tomatillo and jalapeno salsa, chopped tomato and diced onion to name a few.  Traditionally, these bad boys are served on a sturdy Mexican roll with ketchup, mayo and mustard, but you can choose your toppings according to how you like them and use whatever roll you’d like to get the job done.  I like a sesame-seed hero roll myself.

Although crisping this bad boy up is great on the grill, you can use a rack over a cookie sheet under your oven’s broiler if you are grill-less.  I like to use a natural casing dog as my first choice, and a snappy Nathan’s brand or Sabrett’s brand dog as my second choice, since they cook up so love-er-lee.  But again, with a dog with this much DIY potential, feel free to rock it the way you want it.  Just make sure it’s loaded up, because that is the name of the game.

Sonoran Hot Dogs

Ingredients
4 hot dog links
4 slices of thick cut bacon (mesquite-smoked if you can find it)
1 c. of whole pinto beans
1 tsp. of adobo seasoning
1/2 tsp. of chili powder (can be ancho or chipotle if you like)
1 tbs. of olive oil
4 tbs. of chopped tomato
4 tbs. of chopped onion
1/4 c. of shredded cheese (cheddar, jack, a blend, you name it)
1/4 c. of tomatillo salsa (or other green salsa variety)

tabasco ketchup (optional)
jalapeno mustard (optional)
mexican crema or lime mayo (optional)

Begin by wrapping each hot dog with a strip of bacon.  Cook hot dog on the grill until bacon is crispy and browned on both sides.  Alternatively, you can place a rack over a cookie sheet and cook under your broiler for 7-10 minutes per side.

While the hot dogs are cooking, warm your beans.  Add your beans to a small saucepan with the adobo seasoning, chili powder and olive oil.  Taste for salt and season.

To assemble, squirt bun with a little ketchup, mustard and mayo (if you’d like it).  Top with the hot dog and spoon a few tablespoons of beans on top.  Sprinkle cheese over the beans to melt and then top with tomatoes, onions and tomatillo salsa.  Eat quickly and blissfully before the whole thing falls apart.

Breakfast and Brunch, Cheese Dishes, Egg Dishes, Main Courses, Meat Dishes, Recipes

Breakfast Quesadilla

I don’t know why, but this recipe makes me think of Napoleon Dynamite and his aunt yelling at him to make himself “a dang quesa-DILL-a”.  Nobody would need to twist my arm to make this quesadilla – scrambled eggs and crisp bacon join melted cheddar and mild green chiles, sandwiched between two perfectly crisped flour tortillas.  It beats a traditional bacon, egg and cheese sandwich any day of the week, and the portable nature of pliant triangles of breakfasty goodness make this a prime contender for late-night, post-drinking binge food.  Come to think of it, this quesadilla is the perfect reminder that breakfast is good at just about any hour of the day.

Making a quesadilla is similar to a grilled cheese sandwich – if you cook the thing over high heat, the outside will burn before the cheese gets a chance to melt. Cook your quesadilla slowly to allow it to crisp up as the cheddar turns into melty gloriousness.

Recipe for

Breakfast Quesadilla

Ingredients
1 tbs. of butter
1/2 tbs. of olive oil or cooking spray
6 eggs, beaten
4 strips of bacon, cooked and chopped
3 tbs. of chopped roasted green chiles
black pepper to taste
3 large flour tortillas
3/4 c. of shredded cheddar
cilantro to garnish

Warm a pan over medium heat and add the butter. Slip the eggs into the pan and stir slowly, allowing the eggs to form curds. Shut off the heat while the eggs are still wet and stir in the chiles and bacon. Place a tortilla on a cutting board and top with 1/3 of the eggs. Sprinkle a 1/4 of cheese on top and fold the tortilla over to create a half-moon. Repeat with the rest of the tortillas, eggs and cheese.

Heat a large skillet over medium-low and add the olive oil. Cook each quesadilla until golden brown and toasted, about 5-6 minutes on each side. Use a pizza cutter or sharp knife to cut each half-moon into 3 triangles. Serve with salsa or guacamole.

Appetizers and Small Plates, Baked Goods, Meat Dishes, Recipes

Easy Baked Pork Buns

My younger sister, back before she nixed meat from her life, was a die hard consumer of pork buns.  Though she’s still a champion dim sum muncher, the title of pork bun king has been passed to my husband.  Apparently, he’s been a connoisseur his whole life, and in that my sister can’t partake, the torch has officially been passed to him.  And because he is truly the best ever, it was only a matter of time until I tried to make these bad boys for him.

I did my homework and found a lovely (GORGEOUS) recipe for homemade pork bun dough from master Chinese recipe writer, Andrea Nguyen.  And then I got a little sleepy and put off making it from scratch.  After roasting the pork myself and making the savory, sweet filling, I thought I owed myself a break.  What of some pre-made dinner roll dough?  I could still lacqueur it with a delicious glaze before chomping away?

Well, kiddos, although the buns are not a permanent substitute for the real thing (and homemade dough for that matter), they are still addictively good.  Plus, their smaller size makes for rapid-fire eating.  Consider adding these to your next cocktail party menu, or make a selection of dumplings and include these babies for a little home dim sum party of your own.  I’m sure my husband will find his way over to your house to indulge.

This recipe makes enough roast pork for 16 buns, with pork left over.  Consider using the rest of the pork sliced up for a delicious udon noodle soup or diced in fried rice.  Or eat plain with some sesame cucumbers.

Recipe for

Easy Baked Pork Buns

Ingredients
1 lb. of boneless pork ribs
1 packet of chinese barbecue seasoning mix
1 tbs. of sesame oil

1/8 tsp. of white pepper
1 tbs. of brown sugar
1 tbs. of dark soy
1 tbs. oyster sauce
1 tsp. sherry
1 tbs. sesame oil
1 tbs. of vegetable oil
4 scallions, white part only
1 tbs. water
1 tbs. cornstarch
salt to taste

2 tubes of Pillsbury french bread dough
2 eggs

2 tbs. of water
2 tbs. of honey

Begin by making the roast pork.  Mix the barbecue mix with the water and sesame oil.  Toss the pork in the marinade and let rest overnight.

Preheat the oven to 450°.  Line a baking sheet with a wire rack and place pork on top.  Roast the pork until barely cooked through, about 15 minutes.  Let cool.

Chop pork finely with a knife or in the food processor.  Heat a skillet over medium heat and add the sesame and vegetable oil.  Add the pork, white pepper, brown sugar, soy, oyster sauce, sherry and scallions and cook until fragrant, about 2 minutes.  Mix the water and cornstarch together until smooth and pour over the pork.  Stir until thickened and then taste for salt.  Let cool.

Cut the roll of dough into 8 pieces.  Flour a board and rolling pin, and roll each piece of dough into a 3in wide circle.  Add a heaping tablespoon of the pork filling to the middle of the dough.  Pinch the dough together in the center.  Place the bun, pinched side down, on a cookie sheet lined with parchment paper.  Repeat with the other buns.

Brush the buns with the beaten eggs and bake in the oven on 350° for 15 minutes.  Remove from the oven and while hot, brush with a mixture of honey and water.  Serve warm.

Main Courses, Meat Dishes, Poultry Dishes, Recipes

Ange’s Lazy Chicken Cordon Bleu

I have lovely memories of my mom’s baked chicken parmesan – we’d come home from elementary school and she’s take seemingly no time in breading chicken cutlets, seasoning them with paprika and spices, and then letting them crisp up in a hot oven.  They were always so juicy and deliciously perfect, I never ever questioned why we didn’t have Shake ‘n Bake in our pantry.  Mom knew what she was doing (and still does!)

After I got married, my aunt gave me a convection oven as a wedding present and I had to see if the crisping action was all it cracked up to be.  I made a riff off of my mom’s baked chicken with dijon and cream replacing the usual parmesan cheese.  Then, to make things more complicated, I tricked it out deconstructed cordon bleu style with a slice each of prosciutto and provolone. 

When the timer went off and the chicken emerged from the oven, the clouds parted in the heavens and the angels began to sing.  It was ever so perfect, with prosciutto like bacon and “everything’s-better-with” melted cheese.  J’adore!

I kind of like that Chicken Cordon Bleu has nothing to do with the culinary institute and is rather a cousin of retro throwbacks such as Chicken Kiev and other roulade-style meat dishes.  It makes me feel like I need to tease my hair, put on an A-line skirt and play a little Jack Jones “Wives and Lovers” to get in an old skool mood.  Ok, not really.  But it does make me miss my momma, thinking about all the foods that are meant for family dining.  This one is certainly high up on the list.

Recipe for

Easy Chicken Cordon Bleu

4 boneless, skinless chicken breasts
2 eggs, beaten
1/4 c. of cream
1/4 c. of water
1 tbs. of dijon mustard
1 c. of flour
3 tsp. of salt
1 1/2 tsp. of black pepper
1/2 tsp. of white pepper
1/2 tsp. of garlic powder
1/4 tsp. of paprika
4 slices of prosciutto
4 slices of provolone (or fontina)

Set up a breading station with two shallow dishes – one with the eggs, cream, water and dijon and the other with the flour, salt, black pepper, white pepper, garlic powder and paprika.  Dredge chicken breasts in flour, into the egg and then again in the flour.  Place on a parchment lined cookie sheet and top with a slice of cheese and a few slices of prosciutto.  Bake for 35-40 minutes on 350° or until the chicken is cooked through and the prosciutto is crispy and deep rose.  Serve.

Main Courses, Pasta Dishes, Recipes

Spaghetti all’Amatriciana

12 Comments

I have such great memories of amatriciana sauce in Italy – friends and I used to frequent a mom and pop pizzeria in the town we lived in as one of our favorite haunts.  The husband waitered, the wife cooked and the son bused the tables out of a front shop with an adjoining apartment behind the kitchen, making you feel a cherished guest at a friend’s house rather than a customer.  We typically went for piping hot pizzettas with pliant blistered crusts, tart tomatoes and creamy buffalo mozzarella.  One evening, I came home from class feeling exhausted and weighted down by a horrible headache.  My friends were running over to the restaurant and asked if I’d like something.  I asked them to bring me back some Pasta all’Amatriciana – a mouthful to pronounce but ever so delicious.  When they brought me my food, they brought me real silverware to eat with.  The mom was sure that we’d be back to return them, making us feel all the more like family.

Their classic version featured delicious guanciale, basically the jowl of the pig cured into bacon, but I like to use thick cut bacon for everyday amatriciana.  You can also use pancetta, with the rendered fat from the bacon allowing the onions to mellow into sweetness.  The whole thing is bound together by a tomato sauce of rich San Marzano tomatoes and white wine.  It’s a glorious sauce, and takes about as long to prepare as it does to boil a pot of pasta.  Good stuff considering that sometimes you don’t want to wait until the weekend (or a trip to Italy) to indulge in a meal fit for a king.

Recipe for

Spaghetti all’Amatriciana

Ingredients
5 slices of thick bacon, sliced into slivers
1/2 an onion, finely chopped
1/2 c. of wine
3 cloves of garlic
pinch of black pepper
pinch of crushed red pepper
4 c. of fresh tomato sauce
1/4 c. of grated locatelli
salt to taste
1 lb. of spaghetti
4 tbs. of freshly chopped parsley

Bring a pot of heavily salted water to a boil.  While the water heats up, warm the olive oil in a large skillet over medium heat.  Add the bacon and cook until crisp.  Add the onions to the pan and cook until very soft and golden.  Add the wine, scraping up any browned bits on the bottom of the pan.  Cook until the wine reduces by half.  Add the garlic and cook until fragrant.  Season with the black pepper and crushed red pepper.  Pour in the tomato sauce and bring to a simmer.  Stir in the grated cheese and taste for salt.

Cook the pasta according to the package directions.  Drain and add the sauce.  Top with the chopped parsley and additional grated cheese and crushed red pepper.