Recipes

Quick Chicken Parmesan

By Susie Middleton   |   Thursday, November 24, 2011
1 Comments   1 comments.

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butternut squash stew

 

Chicken Parmesan doesn’t have to take hours to make. In fact, we're going to show you how to make a quick version that tastes just as good as the original!

These crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

Serves: 4

Ingredients
Nonstick cooking spray
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
Freshly ground black pepper
2 large eggs
1-1/2 cups panko breadcrumbs
4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
Kosher salt
5 Tbs. olive oil
1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
4 oz. fresh mozzarella, thinly sliced
1 small yellow onion, chopped
2 medium cloves garlic, finely chopped
One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
1/4 cup packed fresh basil, chopped (1/2 oz.)

Directions
Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmedbaking sheet with foil and lightly coat the foil with nonstick cooking spray.

Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.

Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

Nutrition information (per serving):
Calories (kcal): 480; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 8; Protein (g): 33; Monounsaturated Fat (g): 16; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3; Sodium (mg): 610; Cholesterol (mg): 160; Fiber (g): 3.
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Beef, Barley, And Butternut Squash Stew With Blue Cheese Croutons

By Susie Middleton   |   Wednesday, November 23, 2011
1 Comments   1 comments.

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butternut squash stew

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

Everyone loves beef stew, and the classic version is, of course, soul-warming and delicious. But this recipe for Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons is really something special, and we know you’re going to love it.

Serves: 6

Ingredients
1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
5 Tbs. all-purpose flour
4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
1 Tbs. extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs celery, chopped
1 cup dry white wine, such as Sauvignon Blanc
6 cups lower-salt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 Tbs. finely chopped fresh sage
1 tsp. freshly grated nutmeg
1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup half-and-half
3 oz. blue cheese, crumbled (about 3/4 cup)
3 Tbs. finely chopped walnuts
18 (1/2-inch-thick) baguette slices

Directions
Position a rack in the center of the oven and heat the oven to 350°F.

Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.

Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.

Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.

In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.

Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Nutrition information (per serving):
Calories (kcal): 690; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 16; Protein (g): 34; Monounsaturated Fat (g): 13; Carbohydrates (g): 54; Polyunsaturated Fat (g): 3.5; Sodium (mg): 750; Cholesterol (mg): 95; Fiber (g): 9;



Susie Middleton is editor at large for Fine Cooking magazine.

Maitake Hot and Sour Soup
By Ming Tsai

Monday, August 9, 2010
0 Comments   0 comments.

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hot and sour soup

In ancient times, maitake mushrooms were considered both precious and rare. (In fact, shoguns once traded them pound for pound with silver.) These days, they're considered a precious source of vitamins B1, B2, and D, as well as vegetable fiber and polysaccharides. Health benefits aside, maitakes have an amazing taste. The rich, woodsy flavor and the firm, meaty texture of the flesh make them the stand-out ingredient of any dish — including today’s dish! This is no ordinary hot and sour soup, as it uses the tart citrus of blood oranges. Let's get cooking!

Serves 4

Ingredients
5 slices ginger
2 onions, sliced
1 bunch scallions sliced thinly, separate white and green
4 ribs of celery sliced on bias
1 large head maitake, florets broken off and stem julienned
1 teaspoon ground white pepper
4 blood oranges, juiced
Juice of 2 lemons
3 tablespoons naturally brewed soy sauce
3 quarts chicken stock
Kosher salt and freshly ground white pepper to taste
Canola oil

Directions
In a stockpot over medium-high heat coated lightly with oil, sauté the ginger, onions, scallion whites, and celery, then season. Add the maitake stems and sauté for 3 minutes. Season with white pepper, add orange juice, lemon juice, naturally brewed soy sauce, and chicken stock, and check for flavor. Add maitake florets, simmer, and reduce by 20%. Serve in large bowls garnished with scallion greens.

Drink pairing suggestion
Mas de la Dame Rose du Mas 2007
Provence, France

Taste: Subtle flavors of fresh berries and fennel with a flowery finish

Aroma: Fresh strawberries, peaches and roses

—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France


__________________________________________________________________________________
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the US.

Parmesan Fricco Salad Baskets By Annie Copps

Tuesday, February 22, 2011
0 Comments   0 comments.

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fricco salad basket with greens

Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"

So the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit! Okay, it can be our secret.

Ingredients
8 ounces shredded parmesan cheese, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra virgin olive oil
8 ounces mesclun or baby greens
kosher or sea salt and freshly ground black pepper, to taste

Directions
Heat a 10 or 12-inch non-stick frying pan over medium-high heat. Sprinkle cheese into a thin, round (make the outer edge uneven, for a delicate edge) and cook 2 to 3 minutes, or until cheese begins to lightly brown underneath. Remove with a spatula and immediately drape over a water glass and carefully shape into a cup. Let cool.

In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper.

Place cheese basket on individual serving plates and fill with greens.

Sprinkle with reserved cheese.

(Courtesy: Yankee Magazine)

___________________________________________________________

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Spinach Salad with Warm Cranberry Vinaigrette
By Annie Copps

Tuesday, October 12, 2010
1 Comments   1 comments.

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spinach salad with cranberries and walnuts

Don't tell anyone, but I am not the biggest fan of cranberries. I know they are one of our regions great ingredients and I have been slowly working my way to a closer relationship with them. Here's a riff on a warm spinach salad that gets a nice burst of flavor from you guessed it—cranberries.

The salad is a simple mix of baby spinach with sliced red onions, pumpkin seeds and dried cranberries with a sweet and tart dressing that repeats the cranberry theme with some cranberry juice. What makes this delicious and inviting, is that the pumpkin seeds get fragrant and crunchy from a quick pan toasting, the onions are slowly cooked so they get sweet and unctuous, then the vinaigrette ingredients get added and heat through just enough to wilt some of the spinach leaves—but not all of them for a lovely texture and terrific flavor—now those are cranberries I can eat.

Total time: 25 minutes
Active time: 20 minutes
Yield: 4 servings

Ingredients
½ cup shelled pumpkin seeds
2 tablespoons olive oil
1 red onion, sliced into rings
salt and pepper to taste
½ cup dried cranberries
1 ( 6- ounce) bag baby spinach, washed and dried
Cranberry Vinaigrette

Directions
Toast pumpkin seeds in a heavy-bottomed skillet over low heat, shaking occasionally, about 5-6 minutes. Remove from skillet and reserve.

Heat olive oil in skillet over medium heat. Cook onion until soft and slightly caramelized, about 10 minutes. Season with salt and pepper to taste and remove from heat.

Make Warm Cranberry Vinaigrette (see below).

Gently reheat onions over low heat. Add vinaigrette and dried cranberries and heat gently until warm, 1-2 minutes.

Place spinach in a salad bowl, pour warmed cranberry over salad and toss lightly. Divide among 4 plates and sprinkle with pumpkin seeds. Serve immediately.

Cranberry Vinaigrette

Yield: about 1 cup

Ingredients
¼ cup red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 small garlic clove, minced
2 tablespoons cranberry juice (not cranberry-apple or other blends)
2 teaspoons honey
½ cup plus one tablespoon walnut oil

Directions
In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice and honey.

Add walnut oil in a slow stream, whisking constantly.

Scallion Pancakes with Dipping Sauce
By Ming Tsai

Tuesday, August 10, 2010
4 Comments   4 comments.

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Makes 4 pancakes

Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything.

Hot Water Dough Ingredients
2 cups (16 ounces) all-purpose flour
8 ounces hot water

Directions
In a standing mixer fitted with a dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.

Scallion Pancake Ingredients
1 tablespoon sambal
1/4 cup rice wine vinegar
1/4 cup naturally brewed soy sauce
1 tablespoon Asian sesame oil
3 tablespoons extra-virgin olive oil
1 pound Hot Water Dough
2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
Kosher salt and freshly ground black pepper to taste
1 tablespoon grapeseed or canola oil

Directions
1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.

2. In a small bowl combine the sesame and olive oils and set aside.

3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.

4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.

5. Roll 1 piece with your palms to make a skinnier log about 12 inches in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.

6. Heat a large nonstick sauté pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan’s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges.

Variation
For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.

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ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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