Thursday, February 23, 2012

st. valentine's day

Dear Mom,

While "cranberry gastrique" sounds "cosmo culinary chic," as you so eloquently put it, its really just a relatively simple cranberry sauce, although it will not come out in cylindrical form.  To be honest, I find myself cooking more towards the "comfy" side of things.  It could be partly because its winter, but lately soups, chilis and stews are really what I'm craving.  That and my chicken parmesan.  Conveniently, chicken parmesan was what was requested by my lovely hubby for Valentine's Day, and don't worry, I offered to cook. 

I should add that the hubs was almost named Johnny Valentine.  Why, you ask?  Because his birthday is on Valentine's Day.  God bless his mother for switching out the Valentine for his father's name.  Although it would have been hilarious, I don't think I would have married a Johnny Valentine.  Can you imagine?  Mr. & Mrs. Johnny Valentine?  I just threw-up a little. 

Alright, let's settle our stomachs so we can move on to the good stuff!  My chicken parmesan is so loved by John because a) his Italian-American heritage gives him a great appreciation for anything smothered in "gravy" (marinara) and melty mozzerella and b) because my chicken parmesan has two beautiful secret ingredients.  And because I love you, Mom (and all you readers out there), I will share those two ingredients with you:  prosciutto and ricotta. 

Happy Valentine's Day!



chicken parmesan

2 boneless, skinless chicken breasts
3/4 cup panko Japanese breadcrumbs
2 tsp. Italian herb blend (such as McCormick's)
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1 egg
1 cup flour
1/2 cup ricotta
1 tsp. Italian herb blend
1 clove garlic, minced
2 thin slices prosciutto 
1/2 cup shredded sharp provolone
1/2 cup shredded mozzarella
1 jar of your favorite marinara sauce (feeling ambitious? make your own)
salt & pepper

extra-virgin olive oil
cooking spray

Heat 1-1/2 tbsp. olive oil in a skillet, over medium heat.  Add the garlic, cook until fragrant and starting to brown slightly. Add the panko, 2 tsp. Italian herb blend and salt & pepper, stir so that the olive oil gets distributed in the bread crumbs.  Toast the breadcrumbs in the pan, stirring occasionally, until they are lightly browned through out.  Place toasted breadcrumbs in a wide shallow bowl and put in the freezer to cool.

Pound out the chicken breasts to about a 1/2-inch thickness.  In another shallow bowl place flour and season with a little salt & pepper.  In a third shallow bowl, beat the egg and about 1 tbsp. cold water together.  Remove the breadcrumbs from the freezer and stir in the 1/2 cup parmesan cheese.  (Make sure the breadcrumbs are cool enough, so they don't melt the cheese.)

Heat about 3 tbsp. olive oil in a large skillet over medium-high heat.  Working one at a time, coat the chicken in the flour, shake off excess.  Then dip in the egg, then coat in the breadcrumb mixture.  Put the chicken in the hot pan and cook until golden brown and nearly done.

While the chicken is cooking, in a small bowl combine the ricotta, 1 tsp. Italian herb blend, 1 clove garlic, and salt & pepper.

Transfer the chicken to a baking sheet sprayed with cooking spray.  Lay on the top of each chicken breast 1 slice of prosciutto.  Divide the ricotta cheese mixture between the two chicken breasts and carefully spread the ricotta over the prosciutto. Top each chicken breast with shredded provolone and mozzarella. Broil on high until the cheese is melted and starting to brown.

 Heat the marinara in a microwave safe dish. 

Transfer chicken to plates, top with marinara and serve with your favorite pasta shape.

Thursday, February 9, 2012

simple suppers

Dear Kristin,

Sometimes simpler is better. Not that I have anything against - what did you call it - a cranberry gastrique? (In your cedar plank chicken recipe), but I'm more of an Ocean-Spray-gelled-cranberry-sauce-out-of-the-can kind of girl. Don't forget, I was raised on Chef Boyardee.

We had a really busy weekend, and were looking forward to something quick & easy for Sunday supper. Pork chops are always quick. They can be rather bland, though, so they really need a bit of "something" to liven them up - a mustard glaze, or in this case, a topping of caramelized onions and apples. I guess this is my version of the pork chops & applesauce my mom used to make. It may not be cosmo-culinary chic, but it sure tastes good going down!










pork chops with caramelized onions and apples

2 pork chops, about 3/4"-1 " thick (I used center-cut, but I'm sure loin cut would work just as well)
1 large red onion, sliced about 1/4" thick(if you really like onions, you can use more)
1 large or 2 small apples (use apples that are crisp and tart - I used Jonagold)
3 Tbsp.. butter
1/2 tsp. Kosher salt (plus more for seasoning meat)
1/4 tsp. freshly ground pepper (plus more for seasoning meat)
3 Tbsp. white wine (I used pinot grigio)
2 Tbsp.. fresh sage, minced
4 Tbsp.. extra virgin olive oil, divided

Melt butter in large, heavy skillet. Add onions and cook on medium for 10 minutes. Do not brown. Add apple slices, salt and pepper. Continue cooking over medium or medium low heat for another 20 minutes, or until onions are caramelized. Add wine and cook for three minutes more.

Meanwhile, rub chops on both sides with 2 Tbsp. olive oil. Season both sides with salt and pepper. Rub sage leaves into both sides of the meat.

When onion mixture is done, remove to serving platter and keep warm. Add 2 Tbsp. olive oil to the same pan and bring to medium heat. Place pork chops in pan, and cook about 4 minutes per side, being careful not to overcook. Top with onion mixture and serve.