1/4 cup extra-virgin olive oil plus 3 tablespoons
1 medium onion
chopped 2 garlic cloves
minced 2 bay leaves
1/2 cup kalamata olives
pitted 1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes,drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten 1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the 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, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly 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, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Monday, January 5, 2009
Friday, January 2, 2009
Lemon Yogurt Pie from Jackie
This cake had the perfect sweetness from fresh lemons! Very easy to make and serves 10-15 slices. It also looks perfect on a white serving platter.
1 1/2 cups-all purpose flour
2 teaspoons -baking powder
1/2 teaspoon - kosher salt
1 cup - plain whole-milk yogurt
1 1/3 cups - sugar, divided
3 - extra large eggs
2 teaspoons - grated lemon zest (2 lemons)
1/2 teaspoons - pure vanilla extract
1/2 cup - vegetable oil
1/3 cup - freshly squeezed lemon juice
For the glaze
1 cup - confectioners' sugar
2 tablespoons - freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 1/2X 4 1/4 X 2 1/2 inch loag pan. Line the bottome with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake it still warm, pour the lemon-sugar mixture over the loaf and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
1 1/2 cups-all purpose flour
2 teaspoons -baking powder
1/2 teaspoon - kosher salt
1 cup - plain whole-milk yogurt
1 1/3 cups - sugar, divided
3 - extra large eggs
2 teaspoons - grated lemon zest (2 lemons)
1/2 teaspoons - pure vanilla extract
1/2 cup - vegetable oil
1/3 cup - freshly squeezed lemon juice
For the glaze
1 cup - confectioners' sugar
2 tablespoons - freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 1/2X 4 1/4 X 2 1/2 inch loag pan. Line the bottome with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake it still warm, pour the lemon-sugar mixture over the loaf and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Wednesday, December 31, 2008
Yummy Sangria!
The recipe for the Red Wine Sangria was delicious and really easy to make especially since I had all the ingredients at home....the guests also enjoyed it!
Here is a new one for white wine sangria from Real Simple magazine.....let me know if anyone tries it! Would be great for anyone who is entertaining for NYE tonight!
Sparkling White Sangria
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
Yield: Makes 6 servings
Here is a new one for white wine sangria from Real Simple magazine.....let me know if anyone tries it! Would be great for anyone who is entertaining for NYE tonight!
Sparkling White Sangria
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
Yield: Makes 6 servings
Tuesday, December 30, 2008
Sangria
going to try this one tomorrow!
1 (750 ml) bottle red wine (Merlot or Cabernet Sauvignon or Zinfandel)
1/2 cup rum or brandy
2 TBSP Sugar
1 sliced lemon
1 sliced orange
1 sliced lime
1 cored & sliced apple
1 liter 7up, Sprite or ginger ale soda
Step1 Pour the wine into your favorite serving pitcher or wine decanter. Use a pretty Spanish styled pitcher for added flair!
Step2 Add the sugar and your choice of rum or brandy and gently stir.
Step3 Squeeze the citrus fruits into the wine mixture, then toss the remaining pieces of fruit in as well.
Step4 Rather than cutting the fruits into wedges you might want to cut them into circles.
Step5 Refrigerate overnight so that it can be served ice cold. You can also add crushed ice or ice cubes to each individual glass of sangria when serving.
Step6 Add your soda immediately before serving.
Step7 Serve in pretty wine glasses or fancy cocktail glasses. Add fruit wedges, fancy stirrers or drink umbrellas to the glass for decoration!
1 (750 ml) bottle red wine (Merlot or Cabernet Sauvignon or Zinfandel)
1/2 cup rum or brandy
2 TBSP Sugar
1 sliced lemon
1 sliced orange
1 sliced lime
1 cored & sliced apple
1 liter 7up, Sprite or ginger ale soda
Step1 Pour the wine into your favorite serving pitcher or wine decanter. Use a pretty Spanish styled pitcher for added flair!
Step2 Add the sugar and your choice of rum or brandy and gently stir.
Step3 Squeeze the citrus fruits into the wine mixture, then toss the remaining pieces of fruit in as well.
Step4 Rather than cutting the fruits into wedges you might want to cut them into circles.
Step5 Refrigerate overnight so that it can be served ice cold. You can also add crushed ice or ice cubes to each individual glass of sangria when serving.
Step6 Add your soda immediately before serving.
Step7 Serve in pretty wine glasses or fancy cocktail glasses. Add fruit wedges, fancy stirrers or drink umbrellas to the glass for decoration!
Crab Cakes in Chardonnay Cream- from Texas Monthly
PESCE, HOUSTON
CRAB CAKES
1 teaspoon finely chopped capers
2 tablespoons mayonnaise
1 tablespoon creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon Lea & Perrins Worcestershire sauce
1 teaspoon prepared horseradish
1 tablespoon minced green bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon minced red onion
1 tablespoon panko (Japanese-style bread crumbs, available in the specialty department of most grocery stores)
1/4 teaspoon crushed red pepper
1 teaspoon creole seasoning such as Zatarain’s
1 pound fresh jumbo lump crabmeat, cleaned
Put capers, mayonnaise, creole mustard, lemon juice, Worcestershire, and horseradish in a medium mixing bowl and combine thoroughly. Add the other ingredients (except crabmeat) to the bowl and mix well. Gently fold in crabmeat, being careful not to break up the lumps.
CHARDONNAY CREAM SAUCE
1 teaspoon unsalted butter
1/4 cup yellow onion, diced
1 bay leaf
2 cups dry Chardonnay
1/2 pound dressed crabmeat, mashed with a spoon
2 cups heavy cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon sour cream
Heat butter in a small saucepan over medium heat. When foam subsides, add onion and bay leaf, then cook, stirring continuously, until onion is translucent, about 3 minutes.
Add wine and crabmeat and reduce volume by half. Add heavy cream and reduce by half again. Allow about an hour for the two reductions. Consistency should be that of a typical sauce, neither thick nor thin. Add salt and pepper. Strain sauce through a sieve, then stir in sour cream. Transfer to a blender and pulse 2 or 3 times, to give it a bit of froth. (Note: Recipe makes a generous amount.)
ASSEMBLY AND COOKING
2 tablespoons grape-seed oil (canola may be substituted)
panko bread crumbs (for dusting crab cakes)
1 tablespoon or more minced green bell pepper (for garnish)
1 tablespoon or more minced yellow bell pepper (for garnish)
3 small sprigs cilantro (for garnish)
Preheat oven to 450 degrees. Divide crab mixture into 3 equal portions and firmly but carefully pack into 3 stainless steel ring molds. The molds should be 3 inches in diameter by 1 1/2 inches tall; the mixture should completely fill them. Dust both ends of the crab cakes well with bread crumbs.
Heat oil over medium heat in a 12-inch ovenproof skillet. When oil is hot, lift each crab-filled mold with a spatula and place in skillet. Let brown on first side for 2 minutes, then turn molds over and place skillet in oven for 6 to 8 minutes.
To serve, ladle a thin layer of Chardonnay cream sauce evenly onto 3 plates. Put a ring mold on top of the sauce on each plate and carefully remove mold. Garnish plates with chopped bell peppers and put a sprig of cilantro on top of each crab cake. Serves 3.
CRAB CAKES
1 teaspoon finely chopped capers
2 tablespoons mayonnaise
1 tablespoon creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon Lea & Perrins Worcestershire sauce
1 teaspoon prepared horseradish
1 tablespoon minced green bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon minced red onion
1 tablespoon panko (Japanese-style bread crumbs, available in the specialty department of most grocery stores)
1/4 teaspoon crushed red pepper
1 teaspoon creole seasoning such as Zatarain’s
1 pound fresh jumbo lump crabmeat, cleaned
Put capers, mayonnaise, creole mustard, lemon juice, Worcestershire, and horseradish in a medium mixing bowl and combine thoroughly. Add the other ingredients (except crabmeat) to the bowl and mix well. Gently fold in crabmeat, being careful not to break up the lumps.
CHARDONNAY CREAM SAUCE
1 teaspoon unsalted butter
1/4 cup yellow onion, diced
1 bay leaf
2 cups dry Chardonnay
1/2 pound dressed crabmeat, mashed with a spoon
2 cups heavy cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon sour cream
Heat butter in a small saucepan over medium heat. When foam subsides, add onion and bay leaf, then cook, stirring continuously, until onion is translucent, about 3 minutes.
Add wine and crabmeat and reduce volume by half. Add heavy cream and reduce by half again. Allow about an hour for the two reductions. Consistency should be that of a typical sauce, neither thick nor thin. Add salt and pepper. Strain sauce through a sieve, then stir in sour cream. Transfer to a blender and pulse 2 or 3 times, to give it a bit of froth. (Note: Recipe makes a generous amount.)
ASSEMBLY AND COOKING
2 tablespoons grape-seed oil (canola may be substituted)
panko bread crumbs (for dusting crab cakes)
1 tablespoon or more minced green bell pepper (for garnish)
1 tablespoon or more minced yellow bell pepper (for garnish)
3 small sprigs cilantro (for garnish)
Preheat oven to 450 degrees. Divide crab mixture into 3 equal portions and firmly but carefully pack into 3 stainless steel ring molds. The molds should be 3 inches in diameter by 1 1/2 inches tall; the mixture should completely fill them. Dust both ends of the crab cakes well with bread crumbs.
Heat oil over medium heat in a 12-inch ovenproof skillet. When oil is hot, lift each crab-filled mold with a spatula and place in skillet. Let brown on first side for 2 minutes, then turn molds over and place skillet in oven for 6 to 8 minutes.
To serve, ladle a thin layer of Chardonnay cream sauce evenly onto 3 plates. Put a ring mold on top of the sauce on each plate and carefully remove mold. Garnish plates with chopped bell peppers and put a sprig of cilantro on top of each crab cake. Serves 3.
Best chocolate chip cookies EVER!!!!!
NEW YORK TIMES CHOCOLATE CHIP COOKIES
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
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