Once Upon a Tine
Wednesday, January 23, 2008
Dinner Inspiration
Crispy pork cutlets with capers, lemon, arugula, and chopped eggs
INGREDIENTS
1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse kosher salt plus 1 large pinch
1 teaspoon freshly ground black pepper
2 large heritage pork tenderloins (2 1/2 pounds total)
1/2 cup all purpose flour
3 large eggs, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse kosher salt plus 1 large pinch
1 teaspoon freshly ground black pepper
2 large heritage pork tenderloins (2 1/2 pounds total)
1/2 cup all purpose flour
3 large eggs, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
PREPERATION:
Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel. Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.Trim 2 inches from tapered ends of each tenderloin; reserve for another use. Cut tenderloins crosswise into 3/4-inchthick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness. Sprinkle sage mixture over both sides of pork cutlets. Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere. Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.Preheat oven to 250°F. Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to another baking sheet; place in oven to keep warm.Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.
Sauteed brussels sprouts with lemon and pistachios
A dish to convert all the Brussels sprout haters.
INGREDIENTS:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds),
trimmed, leaves separated from cores (about 8 cups),
cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice
PREPERATION:
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
Labels: Light Dinner, Main Course
Sunday, January 20, 2008
COMFORT FOOD
Chicken a la King
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread toasted
1/4 cup chopped fresh flat-leaf parsley
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Serve over white rice as an alternative.
Labels: Comfort Food, Indiana Coking, Main Course
What's for Lunch?
ELVIS PRESLEY Peanut Butter and Banana SandwichIngredients: 2tablespoons peanut butter (preferably smooth)
2 slices white sandwich bread
1 small ripe banana, mashed with a fork (about 1/4 cup)
2 tablespoons butter
Preparation: Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.
Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.
This works great in the panani grill for an up to date twist.
Eat immediately with a knife and fork.
Labels: Comfort Food, Lunch
