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{grown-up} grilled cheese + tomato soup.

September 9, 2010 in Main Dishes with 7 Comments

It’s not that I have something against American cheese on white buttered bread alongside a bowl of Campbell’s tomato soup.

It’s just that when you get the most perfect little loaf of fresh-baked sourdough from your local market, and you realize you have some Gruyère in the fridge, you get to thinkin’.

What do I have on hand to make a tomato soup?

I’ve always got a variety of canned tomatoes on hand, so I went on a recipe hunt. When I stumbled upon Giada’s version with both lemon and rosemary, I was sold. I had plenty of rosemary on hand thanks to my mini garden on my balcony, and lemons can always be found in my kitchen. Cannellini beans offered more healthy protein and heartiness, and there’s nothing like a dollop of crème fraiche to top it all off.

Hearty Tomato Soup with Lemon and Rosemary

Adapted from Giada De Laurentiis

  • 2 tablespoons butter {Smart Balance}
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 3 cups chicken broth
  • 1 bay leaf
  • 1-2 sprigs of fresh rosemary, plus 1 tablespoon, minced
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup crème fraiche {or sour cream}
  • Zest of one lemon

In a large soup pot, melt the butter over medium-high heat. Add the onion  and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 tablespoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Purée the soup in a blender in batches, or use a hand blender like I did – so convenient. Be sure to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup crème fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary crème fraiche. Serve immediately.

Serves 4.

To make the grilled cheese -  I just sliced my sourdough loaf down the middle, buttered both sides, placed some Gruyère inside and grilled it on my Griddler for about 5-10 minutes on medium heat.

Easy peasy. And my standby green salad never hurt anybody, either. Just pour yourself a glass of white wine, and let’s cheers.

To being adults.

the ultimate {crunchy} pork chop.

August 24, 2010 in Main Dishes, Recipe Arsenal with 4 Comments

I figure now’s as good a time as any to tell you about the most delicious pork chops ever to exist.

Seriously. That good.

We’re talking crunch. Not just your average crunch, though. There’s nothing average about this crunch. This is the kind of crunch that can only be achieved through homemade bread crumbs. But, not your average homemade breadcrumbs.

These are the kind of breadcrumbs you toast first. In the oven, on a baking sheet. With oil. And shallots. And garlic.

Still not convinced? Let me just tell you – something magic happens when you toast breadcrumbs before using them. After baking them into a deep golden brown loveliness, you toss them with Parmesan. And thyme. And parsley.

I know I’ve got you now.

I think the other key step in achieving the ultimate crunch is how they’re baked: on a wire rack placed over your baking sheet. This allows the underneath of the chop to feel the same love from the oven as the top.

If this still isn’t enough to entice you, maybe you should think about trying this wilted spinach salad with warm bacon dressing. All you do is fry up some bacon, cook some shallots in your bacon grease, and whisk in some balsamic at the end. Toss that up with your spinach and bacon, and all will be well.

Crunchy Baked Pork Chops

Adapted from Cook’s Illustrated, via Smitten Kitchen

This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

  • Table salt
  • 4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
  • 4 slices hearty white sandwich bread, torn into 1-inch pieces
  • 1 small shallot, minced (about 2 tablespoons)
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • Ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon minced fresh thyme leaves
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 cup plus 6 tablespoons unbleached all-purpose flour
  • 3 large egg whites
  • 3 tablespoons Dijon mustard
  • Lemon wedges

Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Serves 4.

 

citrus salmon with broccoli.

July 21, 2010 in Healthy Eats, Main Dishes with 3 Comments

In our house, we eat a lot of salmon. And a lot of broccoli.

{We also drink a great deal of wine - but that’s neither here nor there}

I don’t usually use a recipe for a meal like this – I just give the salmon a nice sear on both sides, and maybe do a pan sauce at the end with lemon juice, white wine and/or chicken stock, maybe a few capers and a little swirl of butter at the end. The broccoli typically is roasted, because that’s how I love to eat it most – and yes, it’s something like roasting tomatoes…a bit magical and overwhelmingly more complex and flavorful than just steaming or even sauteéing.

This recipe, however, was interesting to me because it starts with a sear but finishes cooking – steaming, really – in the covered pan. The end result was delish, and though it was nothing too far off from what I usually do, it was definitely a fast, easy, and healthy dinner worth making again.

Citrus Salmon with Broccoli

Courtesy of BHG

  • 1/2 lemon
  • 1 tsp sugar
  • 1 tbsp butter {Smart Balance}
  • 2 4-6 oz skinless salmon fillets
  • 1 tbsp snipped fresh dill
  • 1/2 bunch (1/2 lb) broccoli, trimmed
  • 2 cloves garlic, peeled and sliced
  • Lemon slices and fresh dill (optional)

Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.

Meanwhile, in another skillet heat 1 tablespoon olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. You could also roast the broccoli in an oven heated to 400 degrees (after tossing lightly in olive oil and salt and pepper) for about 15 minutes. Serve the salmon with the broccoli, pouring the pan juices over the salmon. Serve with additional lemon slices and fresh dill.

Makes 2 servings. Calories are estimated at 363 per serving. I like.

black bean burgers.

June 28, 2010 in Healthy Eats, Main Dishes with 9 Comments

Here’s a burger you can feel good about.

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And by good, I mean healthy. Because we all know the kind of burgers that I feel best about aren’t going to be the vegetarian variety.

Still, I really enjoyed making {and eating} these – it was a nice way to switch up the weeknight routine. I don’t typically cook things like burgers during the week, because in my house, we’re all aboard the healthy train until the weekend comes around. So this super-fast and easy recipe allowed me to sort of trick myself – or actually, trick Daniel. He was a little overly excited by the idea, and when he took a bite, I have to say – he was a little disappointed. He thought it was good, but it did look like a burger, and I guess he couldn’t get past the fact that there was no meat in it.

I absolutely loved them, and I think they’re a great as a healthy snack eaten without the bun – I doubled the recipe so I could have leftovers for that exact purpose. Beans are a great source of protein and fiber {not to mention high on the anti-inflammatory scale}, so you really can’t go wrong – and you could even play with the recipe a bit more, adding whatever spices or herbs you like.

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Black Bean Burgers

Adapted from For the Love and Cooking Light

  • 2 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup finely chopped fresh cilantro
  • 1 cup shredded light Monterey Jack cheese {I used a reduced-fat Mexican blend, though I usually prefer to shred my own}
  • 1/4-1/2 cup whole wheat panko breadcrumbs
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1-2 medium jalapeño peppers, finely chopped
  • 2 large egg whites {I used a hit of the egg whites out of the carton}

For serving:

  • 4-5 whole wheat hamburger buns, lightly toasted
  • Lettuce, onion, tomato, and avocado for topping
  • Cilantro aioli {optional: light mayo, finely chopped cilantro, minced garlic, and hit of lemon juice}
Preheat oven to 350°.  Place black beans in a medium bowl; mash with a fork or a potato masher. Stir in the rest of the ingredients. Shape the mixture into patties as thick as you’d like, and arrange them on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, turning once.  Place on toasted hamburger buns and top as you like.

spaghetti + meatballs.

June 21, 2010 in Main Dishes, Recipe Arsenal with 4 Comments

Is there a better comfort food than spaghetti and meatballs?

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For me, maybe mac ‘n cheese tops it. But not according to my bestest friend in the world, Jess – she doesn’t eat most types of cheese, only Parmesan and mozzarella. For her, meatballs are where it’s at.

I can’t argue. I’ll take a good meatball over a lot of things.

So for her birthday this year, a menu of all of her favorite things was definitely in order. We started with a simple Caprese salad of fresh mozzarella and beefsteak tomatoes, drizzled with good balsamic and olive oil and some fresh basil from our {balcony} garden.

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This is another one of Jess’ absolute favorite things. She is a person you can count on to order meatballs and/or Caprese salad anytime they’re on the menu – she’s cute like that.

And when it comes to dessert, it’s chocolate-covered anything – strawberries, pretzels, extra points for a caramel apple. She also happens to love anything involving turtle candy – you know, the classic chocolate, caramel, and pecan combo. So, I ended up making her a turtle ice cream pie.

{You’ll have to stay tuned for that recipe}

Back to our luscious little meatballs. I’ve made meatballs you bake in the oven, and meatballs you pan-fry. These meatballs are browned in the pan first, and then they finish simmering in the {super-fast and easy} tomato sauce for about a half hour. It’s a good method – they come out perfectly moist, and the veal/pork/beef combo gives them incredible flavor. But, really – did you expect anything less coming from Ina?

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Real Meatballs + Spaghetti

Adapted from Ina Garten

  • 1/2 pound ground veal {if you can’t find this at the store, use 1 1/4 pounds beef and 3/4 pound pork instead – or whatever gets you to 2 pounds total}
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs {4 slices, crusts removed, into the food processor and blended into crumbs}
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil

The sauce:

  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

To serve:

  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. And don’t worry if they come out looking a little flat on some sides – that’s what happened to me. I promise – they’re still quite presentable and very delish. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

{Along with your favorite red wine, of course}

the salad bar: goat cheese + grapes.

June 1, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 3 Comments

Goat cheese makes everything better.

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Not only is it delicious, but it’s naturally lower in fat and calories – yet higher in calcium – than cheese produced from cow’s milk. It also averages about 5 grams of protein per 1 ounce serving – which you know I’m a fan of! (And if not, you can read about my obsession with protein here.) Another fun fact of the day is that it’s easier to digest – many who are lactose-intolerant are able to happily eat cheese produced from goat’s milk.

Now that we’re all schooled up on the benefits of goat cheese, let’s get back to the salad. Goat cheese is one of my favorite things to add to a salad because it just deposits that rich, tangy flavor all throughout the dish. It goes great with so many different types of fruits and veggies, but here I added red seedless grapes – which was a perfect complement. I also paired it with a dill vinaigrette which was delicious, healthy, and most importantly – easy.

Chicken Salad with Goat Cheese and Grapes

Adapted from BHG

  • 1 package salad greens
  • 2 chicken breast halves (either grilled or Rotisserie)
  • 1 cup red seedless grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/3 cup goat cheese, crumbled

For the dill vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons fresh dill, minced (or you can use 1 tablespoon dried)
  • Kosher salt and cracked black pepper to taste

First, make your dressing. This is a very simple vinaigrette – so I forgo my Magic Bullet and just whisk my vinegar and seasonings together, and then add the olive oil in a slow stream. You could also easily shake it all together in a small jar. And as for the chicken, I went with a pre-purchased Rotisserie from the deli. It makes life that much easier. You can also grill your chicken on a grill pan, Foreman, or – if you’re lucky enough to have one – an outdoor grill.

Toast your pine nuts by tossing them in a pan (dry pan – not nonstick) over medium heat for a few minutes, or throwing them on a sheet pan into the oven (set to 350 degrees) for 5-10 minutes. Be careful they don’t burn! You just want to lightly brown them to bring out their flavor – but it’s definitely not a necessity if you’re feeling lazy – you can always throw them in raw.

Now just grab your salad bowl and add your greens. You can use whatever you like – I think I used a Romaine mix here, but spring greens would be especially good. Slice up your chicken and add it to the bowl, along with the grapes, pine nuts, and goat cheese. Pour some of your freshly-made dill vinaigrette over the salad and enjoy.

Serves 2.

the salad bar: parmesan chicken + arugula.

May 25, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 7 Comments

I love arugula.

And I love to enjoy it paired with a super-easy lemon vinaigrette. There’s something so perfect about the peppery flavor of the greens combined with the tartness of the fresh lemon juice.

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It’s perfect alone as a simple side or starter salad, but here I’ve used it as a base for {yet another} chicken salad. Only this time, I’ve baked the chicken in the oven rather than grilling it or a using a purchased Rotisserie from the deli. And let me just tell you – when I baked the chicken just as described in the below recipe, I ended up with the most perfectly cooked chicken breasts. Ever. So incredibly juicy – and the mustard/thyme/Parmesan coating gave such great flavor.

As far as the Parmesan shavings go, adding them just seemed like the right thing to do – but it’s totally optional. The original recipe called for halved cherry tomatoes, so you could also try that – it would be  a great way to add some more color to your plate.

Parmesan Chicken + Arugula Salad

{Roughly} adapted from Food & Wine

  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon chopped thyme
  • 2 skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 package arugula leaves
  • Shavings of Parmesan cheese

    • For the lemon vinaigrette:

  • Juice from half a lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

    • Preheat the oven to 475°. In a small bowl, combine the mustard with the olive oil and thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat the grated Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet (I cover mine with foil for easy clean-up).

    Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

    For the dressing, just whisk the mustard and lemon juice together in a small bowl and add the olive oil in a slow stream as you’re mixing. That’s it – now you have your lemon vinaigrette! How easy is that? Pour it over the arugula and mix well. Season with salt and lots of freshly-ground pepper.

    For the Parmesan shavings, just take a block of Parmesan (I buy a huge one at Costco because I like the good Parmigiano-Reggiano and it’s a little pricey), and create thin shavings along its side using a vegetable peeler. Place your chicken breasts and Parmesan shavings on top of your salad and enjoy.

    Serves 2.

    the salad bar: an asian twist.

    May 17, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 13 Comments

    Our go-to healthy weeknight dinner is a big bowl of salad and veggies topped with slices of grilled chicken.

    We usually eat a salad like this once a week, but lately we’ve been enjoying them 2 or 3 times over. The reason is that I have a little photo shoot coming up in a couple of weeks, and I’m trying to eat as clean as I possibly can until then. But, the truth is – I’m loving having them so often, I may just continue the pattern for a while longer.

    {It is bikini season, after all}

    These salads are usually nothing fancy – and never difficult – so I haven’t posted on them in the past; but if you’re anything like me, you know that you can easily find yourself in somewhat of a salad rut.

    In other words, if your mind thinks chicken, tomatoes, balsamic vinaigrette, and then goes blank – you’ve come to the right place.

    I’m going to start sharing with you whatever easy salad combinations come out of my kitchen – so that hopefully, they can find their way into yours. Just remember that you can always interchange veggies, cheeses, or any other ingredients if you’re not into whatever I’m using – the beauty of salads is that they’re so easily customizable. And the same goes with the dressings; I usually like to make a vinaigrette each time because I find it to be super easy and delicious, but that doesn’t mean you can’t use whatever store-bought version you love. Just have fun with it! That’s what we do.

    We also eat it straight out of this giant wooden bowl, comfortably perched in front of the TV {insert favorite trashy-reality show here}. Real Housewives of New Jersey, anyone?

    Grilled Chicken Salad with Soy Vinaigrette

    • 1 bag salad greens {I used a butter lettuce blend}
    • 1/4 large red onion, sliced
    • 1 yellow or orange bell pepper, sliced
    • 2 grilled chicken breasts, sliced
    • Handful roasted peanuts

    For the dressing:

    • 1/4 cup olive oil
    • 2-3 tablespoons low-sodium soy sauce
    • 1 clove garlic, minced
    • Squeeze of fresh lime juice
    • Tiny splash sesame oil, optional
    • Fresh minced ginger, optional
    • Kosher salt and cracked black pepper

    To grill the chicken, we use a George Foreman indoor grill. Daniel does this part, but it’s fairly straightforward. First, either marinate your chicken or season it with kosher salt and cracked pepper. Let your grill get nice and hot for about 5-10 minutes, or to a medium to high heat. Lightly brush the grill with olive oil or spray with cooking spray and place your chicken breasts on the grill. Close the lid and let them cook for about 5-10 minutes, depending on the thickness of the meat. If you’re not sure, just check a little more than half-way through by taking a breast off and cutting through it. When they’re done, take them off and let them sit for a few minutes. You can either eat them hot like this, or give them more time to cool down if you prefer. We usually just slice them and eat them while they’re still warm.

    While the chicken is cooking, you can chop and prep all of your veggies. Throw the salad greens into a large bowl, and toss in the rest of the ingredients. When the chicken is done, add that in as well.

    To make the vinaigrette, you have a couple of options. My favorite way to go is the Magic Bullet, which is a little miniature blender. I like using a machine because it produces a creamier dressing, and it just mixes better. You can also just grab a bowl, whisk together all of your ingredients except the oil, and then add the oil in a slow stream, whisking constantly. This is the method I use when I’m making a very simple vinaigrette with just a few ingredients. The last option would be to use one of those salad dressing containers – the ones that have a lid – so you can just shake all of the ingredients together.

    The key is to taste as you go. I don’t use a lot of dressing, and I always eyeball the measurements. Sometimes I can end up with more, which I will just throw away if it’s a little extra, or keep if there’s enough left for another salad.

    Add as much vinaigrette as you like over the salad and season with salt and pepper. Give it a good toss, and enjoy!

    chicken piccata.

    May 12, 2010 in Dinner Party Worthy, Main Dishes with 6 Comments

    Have you ever heard of engagement chicken? It’s really just a roast chicken – but it acquired the nickname when a few women reported that after making it for their boyfriends, they were soon asked to be married.

    Sound strange?

    I believe it. The way to a man’s heart, after all, is through his stomach.

    Some believe that the reason the roasted chicken prompted the men to propose was more because of the presentation of the dish. You know, it looks fancy sitting there on the table – almost like a turkey on Thanksgiving. Light some candles, throw on a cute little apron and stilettos, and now you’re looking like a wife.  A damned good one. Sure, the chicken tastes good, but it may have been this wifey-like picture you just created that tricked caused your boyfriend to want to take the plunge.

    Hey, if that’s the case – nice work!

    I just happen to think this chicken piccata recipe can give that engagement chicken a run for its’ money. Because this one has a whole lot of taste going on, in addition to any of that ambiance you want to throw in. I’ve never met a man {or a woman, for that matter} that didn’t like chicken piccata – or some combination of lemon, chicken, and pasta. This one is the best I’ve ever made; a touch of heavy cream thickens the sauce, in turn making it richer and more luxurious than any standard version.

    Chicken Piccata

    Recipe courtesy of the Pioneer Woman

    • 4 whole boneless, skinless chicken breasts
    • Kosher salt to taste
    • Freshly ground black pepper, to taste
    • 4 tablespoons all-purpose flour
    • 5 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup dry white wine
    • ¾ cups low sodium chicken broth
    • 2 whole lemons
    • 3/4 cup heavy cream
    • Chopped fresh parsley
    • Capers (optional)
    • 1 pound angel hair pasta {I use Smart Taste – tastes like regular but has all the nutrients of whole wheat}

    Have a pot of water simmering for the pasta.

    If chicken breasts are overly thick, pound until slightly flattened. I usually just throw a piece of plastic wrap over the chicken and give them a few whacks. Sprinkle with salt and pepper on both sides, then dredge in flour.

    Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate (cover in foil to help keep warm), then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

    After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. This takes a little while – I probably could have reduced it a bit more, but I think I got antsy – and it was still perfectly delicious. Sprinkle in a little salt and pepper as it’s cooking.

    Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

    Right at the end, cook angel hair until al dente—do not overcook!

    With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

    Serves 4.

    chicken with forty cloves of garlic.

    April 20, 2010 in Dinner Party Worthy, Main Dishes with 7 Comments

    This is one of the meals that I’ve been wanting to cook for *who knows* how long. I first saw the recipe from the Barefoot Contessa, but over time I’ve seen different versions pretty much everywhere. All I really have to say is, if the idea of 40 cloves of garlic scares you…

    Don’t let it.

    Please. Because the cooking of the garlic mellows it out in such an unbelievable way – I honestly wish I’d put more in there. And the sauce – the sauce is just so absurdly decadent and delicious – and it’s not even all that bad for you, considering you’re only using a couple tablespoons of cream. The rest is just white wine and a splash of cognac – and if you’ve never cooked with cognac, you simply must. It brings such an amazing dimension to the dish.  And really, the shining star here  is also the chicken itself – which can be tricky to do, since chicken doesn’t have much flavor on its own. Leaving the bone in helps with flavor, of course, and the brown-then-braise method is always a surefire way to ensure perfectly moist chicken. Still, I think this may just be the moistest chicken I’ve ever had.

    Chicken with Forty Cloves of Garlic

    Adapted from Barefoot Contessa

    • 3 whole heads garlic, about 40 cloves
    • 2 (3 to 3 1/2-pound) chickens, cut into eighths (I used 1 whole chicken and 2 more breast halves)
    • Kosher salt
    • Freshly ground black pepper
    • 1 tablespoon unsalted butter
    • 2 tablespoons good olive oil
    • 3 tablespoons Cognac, divided
    • 1 1/2 cups dry white wine
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons all-purpose flour
    • 2 tablespoons heavy cream
    • 1 loaf good bread, I used French bread

    *Don’t be afraid of the whole chicken! If you don’t want to cut it yourself, you can usually find it already cut and packaged in the grocery store, and if not, you can ask the butcher to do it for you. And as far as this sauce goes, it is the most heavenly stuff in the world – so if you’re a sauce person {like I am} you may want to double the wine, heavy cream, and flour so you can double to sauce! It’s that good.

    For the garlic, I’ve actually been buying those big containers of pre-peeled garlic. I’ve heard they can sometimes be more fresh than the heads, as those heads can sometimes sit there in the grocery store forever. So, I just counted out 40 cloves from there. If, however, you want to do it the old-fashioned way, use this trick to peel them easier: Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel away.

    Brown your chicken:

    Dry the chicken really well with paper towels. Season liberally with salt and pepper on both sides. I like to salt it as far in advance as possible to get the chicken more flavorful (and I do this with all meats). I also take my chicken out of the fridge about 30 minutes to an hour before I want to start cooking so that it comes to room temperature, which helps the meat to cook evenly and keeps it nice ‘n moist.

    Heat the butter and oil in a large pot or Dutch oven {I use my Le Creuset, of course} over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot.

    Now for the {love} sauce:

    This is where it gets fun! Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

    Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot (I’m not sure why this extra step is necessary, but I always listen to Ina!). Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

    I served this with good French bread and roasted broccolini.You can really serve it with anything – rice, pasta, roasted potatoes would be nice – but really you’re just looking for something else to soak up more of that delicious love sauce.

    Yum.

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