Veal Scaloppine With Prosciutto And Mozzarella

the weather was fantastic today and cooking is in order!  i got thhis recipe from cooks.com.

Veal Scaloppine With Prosciutto And Mozzarella

• 1/2 stick butter
• 1/2 tbsp rosemary
• 4-5 tbsp sherry
• 1/2 cup beef stock or canned broth 
• 1 1/2 lbs boneless veal cutlets 
• All purpose flour
• 8 paper-thin prosciutto slices
• 2-3 garlic cloves   
• 8 oz. mozzarella cheese

follow directions.

http://cooks.com/j4eq3ko

Panettone Bread Pudding with Limoncello

this recipe is a winner!  i added limoncello instead of the amaretto, and nutmeg and cinnamon.  i reduced the sugar from 2 cups to 1 cup.  i didn't trim the panettone crust.

Panettone Bread Pudding with Limoncello

 

Sauce:

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup limoncello

i tbsp. each nutmeg and cinnamon
2 teaspoons cornstarch

Bread Pudding:

1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 cup sugar 

 

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the limoncello, nutmeg, cinnamon and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The limoncello  sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm sauce, and serve.

 

 

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-bread-pudding-with-amaretto-sauce-recipe/index.html?oc=linkback

Chicken Cacciatore

i made this recipe a different way.

Chicken Cacciatore

Olive oil

2 leg and 2 thighs
Kosher salt

black pepper
diced red peppers, zucchini, mushrooms, onions, eggplant (i roasted these before time)
Pinch crushed red pepper flakes
4 garlic cloves, smashed and finely chopped   

1 cup dry white wine
16 oz. Italian plum tomatoes

thyme

bay leaves

Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and pepper and brown in the hot oil.  Once all the chicken is brown, remove to a plate.

If needed to coat the bottom of the pan, add a tablespoon of olive oil. add crushed red pepper, season with salt, and sweat over low heat for 2 minutes. Add the garlic and sweat for 1 to 2 minutes.  add in the roasted vegetables.  add the white wine and reduce to half.

Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 1 - 1.5 hours.  Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.

for reference: http://www.foodnetwork.com/recipes/anne-burrell/chicken-cacciatore-recipe/index.html

Chicken Piccata and Roasted Roma Tomatoes

 Chicken Piccata

 

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper  5 tablespoons unsalted butter
1/3 cup fresh lemon juice

1/2 cup white wine
1/2 cup chicken stock
1/2 cup fresh parsley, chopped

chopped onion and garlic

in melted butter brown onion and garlic.  add the chicken.  cook until its light brown on both sides.  add lemon juice, white wine, chicken stock, and parsley.  continue top cook in a low flame until it is cooked.

Roasted Roma Tomatoes

6 Roma tomatoes halfed

olive oil

pepper

shallot salt

mix together and broil at 500F for 30 min.  they taste like candy!

Awaze Sigga Tibs (Ethiopian-Style Sauteed Beef)

i was a little skeptical abut making this.  i toasted and grinded the whole spices.  as it was cooking i thought this doesn't smell very nice.  i let it cook for 1/2 hour ad it developed into a very nice dish.  it kind of like coq au vin; it doesn't smell good in the beginning but after 2 hours of cooking, it smells wonderful.

Awaze Sigga Tibs (Ethiopian-Style Sauteed Beef)

1 lb round steak
3 tablespoons extra virgin olive oil
5 tablespoons Smart Balance light butter spread
2 tablespoons *berbere* spice. 
1/2 cup onion
1/2 cup green bell pepper
1/2 cup sweet red pepper
2 garlic cloves

Directions:

Prep beef by washing and cutting up into bite size cubes. Set aside.
 
Heat oil in a large skillet.
 
Add garlic and onion and cook on medium heat until onion appears clear.
 
Add yellow and red peppers.
 
Stir in first tbsp *berbere* spice.
 
Cook until vegetables are all soft.
 
Add meat and tbsp of butter.
 
Stir in second tbsp of spice.
 
Continue to cook on medium heat, stirring often. Salt and pepper to taste.
 
Serve over prepared couscous or with injera.

Berbere Spice Blend Recipe

• 2 tsp. coriander seeds
• 1 tsp. fenugreek powder
• 1⁄2 tsp. black peppercorns
• 1⁄4 tsp. allspice
• 6 white cardamom pods
• 4 whole cloves
• 1⁄2 cup dried onion flakes or powder (not onion salt)
• 1 tsp. red pepper flakes
• 3 tbsp. paprika
• 2 tsp. kosher salt
• 1⁄2 tsp. ground nutmeg
• 1⁄2 tsp. ground ginger
• 1⁄2 tsp. ground cinnamon

1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add red pepper flakes, and grind with the other spices until fine.
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.

i served it with quinoa, feta, spinach and corn.

http://www.marcussamuelsson.com/recipe/berbere-spice-blend-recipe

http://www.food.com/recipe/awaze-sigga-tibs-ethiopian-style-sauteed-beef-489074?oc=linkback">http://www.food.com/recipe/awaze-sigga-tibs-ethiopian-style-sauteed-beef-489074?oc=linkback</a>

Chicken Francese

i had defrosted thin cut chicken cutlets last night.  it's a dish that i have made several times.  i added Penzeys® shallot powder, finely chopped onions, minced garlic and capers to the dish.

Chicken Francese (adapted from Tyler Florence recipe)

Skinless, boneless, chicken breasts

All-purpose flour, for dredging

Salt, Penzeys® shallot powder, and freshly ground black pepper

1 - 2 eggs
3 tablespoons water
1/4 cup extra-virgin olive oil 

1/2 cup dry white wine, such as Pinot Grigio

1/2  cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan.  Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

http://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe/index.html#dialog?oc=linkback

Trader Joe’s Rustic Ciabatta Flatbread® Pizza

my coworker jackie told me about this flat-bread so we brought it at Trader Joe’s® on Thursday.

Trader Joe’s Rustic Ciabatta Flatbread® Pizza

1/2 lb. mozzarella cheese
1/4 cup asiago cheese
1/4 cup fontina cheese
1/4 cup provolone cheese
1/4 cup pecorino cheese1 small can of sliced black olives
a few ladles of tomato sauce (i used "fresh" canned sauce from San Marzano whole tomatoes)
1/4 cup olive oil
sliced pepperoni

fresh garlic

prepare the pizza with the toppings.  pour on the olive oil.  bake at 400 - 425F for about 15 - 20 min or until done.  i used a toaster oven.  remember...use a timer.   enjoy!