sarah: (champagne)
[personal profile] sarah
I think this is an NYC-area regional dish. Never heard of it, except in restaurants up there and within D's north-Jersey family. When I asked the butcher (here in Baltimore) to pound the chicken breasts thin for Chicken Francese, he gave me a blank look and said, "Oh, you're making chicken scallopini." Similar, but not quite the same.

I've done this with the chicken prepared differently, depending on the butcher: either fat breasts sliced thin (into 3-4 pancake-like pieces), or a fat breast sliced in half, then pounded thin (~1/4 inch). Pounded thin seems traditional for this dish, but both have turned out delicious. A pound of chicken will give you 4 larger or 6-8 smaller cutlets, depending on preparation.

1 lb chicken (sliced/pounded into thin pieces, as above)
Salt & pepper
4 Tbsp butter
4 Tbsp oil
4 Tbsp chicken broth
4 Tbsp lemon juice
4 Tbsp dry white wine (optional)
Lemon slices (optional garnish)

In a 10- or 12-inch pan, over medium-high heat, heat the cooking fats (butter & oil) until sizzling. You can cook 2-3 cutlets at a time.

Season the chicken with salt and pepper. Prepare two deep dishes, one with flour and one with 2 lightly beaten eggs. Dredge a chicken slice in the flour, pressing down to coat it heavily. Dredge in egg, then back through the flour again.

Place in pan, and fry 2-3 minutes per side, turning once.

When all cutlets are cooked, deglaze the pan with the chicken broth, lemon juice, and white wine. Reduce to taste: should be golden brown and slightly thickened. Pour over cutlets and serve. Garnish with lemon slices, if you're feeling particularly fancy.

source: The Food Maven
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 1 1/4 c. Bob's 13-Bean Soup Mix
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices

The night before: Rinse beans, cover with about a quart of water, and let soak overnight.

~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.

Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.

Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.

Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)

Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)

Serve with bread.
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta

The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.

~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.

Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.

The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)

Serve with parmesan cheese for sprinkling over top.

(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)

Hummus

Feb. 21st, 2014 08:54 pm
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
Ingredients:

1C tahini
2 Tbsp salt
1/3C water
1 tsp baking soda
2C chickpeas, cooked
about 1/3C fresh-squeezed lemon juice
3 cloves garlic, peeled & crushed
Olive oil, paprika, & parsley for garnish

The night before: soak dried chickpeas in three times their volume of water overnight with one teaspoon baking soda. (This will soften the skins and thus help reduce the cooking time.)

Rinse chickpeas under cold water, put them in a saucepan, cover with cold water, and add 1/2 teaspoon of baking soda. Bring them to a full boil and simmer for about 1/2 hour or until tender. Stir occasionally and remove excess foam from top. (It's very important to let peas cool before using.)

Put them in a blender or food processor, reserving a few whole chickpeas for the garnish. Process chickpeas, tahini, salt, and garlic cloves until very smooth and light in color.

Add in the lemon juice while blending. Add water alternating with the lemon juice to achieve the right consistency. It's difficult to give the exact amount of lemon juice as sizes and tastes vary, so we suggest you add it gradually, to your taste.

TIP: if the puree is too thick, use a little water to thin. The puree should be soft and creamy but not runny.

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