Sunday Chicken Dinner ~ PICCATA

January 2, 2012 By in cooking, Entree, Food, Uncategorized Tags: , , , , , , , 5 Comments

There’s nothing quite like a Sunday evening chicken dinner, especially during the cold winter months.  It’s one of my favorite ways to wrap up a weekend; shuffling lazily around the stove, a football game in the background, a cup of tea at arm’s length.  My roommate Chase and I both did not have to work today, being the Monday after the holiday, so it felt a bit like a cozy Sunday and one that deserved some comfort food.

Piccata is an Italian reference to a method of preparing a dish. It involves pan-frying or sautéing the food and serving with a lemon-butter sauce made from the pan drippings.  My version, made with breaded chicken, capers, and parsley, is particularly traditional in the U.S.  I love how the bright, fresh tang of the lemon juice and the peppery capers complement the nutty brown butter and chicken.  Splitting the chicken breast in half cross-wise and pounding it out helps it cook quicker and keeps it tender.

I prefer mine with a bite of soft potato, but it’s often served with thin spaghettini or angel-hair pasta.  Today I used small red potatoes which are very easy to find this time of year and are much easier to prepare than russets since they are smaller and more tender.

If you would like to make a lighter version cut out the starch entirely and serve with wilted spinach or some fresh arugula. You can also omit the steps of breading and just dredge the chicken in a little flour, salt, and pepper prior to browning.

Since it was just Chase and me today I only made enough for two, but this can be easily doubled. Just keep in mind that you may have to work in batches or use two pans, so I don’t recommend it for large groups.

Have a wonderful week everyone!

 

CHICKEN PICCATA (serves 2)

You’ll Need

  • 1 large boneless, skinless chicken breast, sliced in half cross-wise and pounded out flat (you can ask your butcher to do this when you buy the meat)
  • salt and pepper
  • 1/3 cup of flour
  • 1 egg, lightly beaten
  • 1/2 cup of panko or other plain bread crumbs
  • 1/2 cup of grated parmesan cheese
  • 1/3 cup lemon juice (I used two Meyer lemons), plus extra lemon if you would like to use as a garnish
  • 1/3 cup of chicken broth
  • 2 tablespoons of drained capers
  • 3-4 tablespoons of butter, separated
  • 2-3 tablespoons of olive oil
  • small bunch of fresh Italian parsley, chopped

Here’s How

  • Mix together the lemon juice, chicken broth, and capers. Set aside.
  • Mix together the breadcrumbs and parmesan and set that aside.
  • Prepare the chicken by salting and peppering both sides of each half of the breasts.  Make a little assembly line by setting up three large dinner plates (this is going to make your life a lot easier when your fingers are covered in egg). Spread the flour on one, the egg on the second, and the breadcrumbs on the third.  Dredge the pieces of chicken in the flour, then the lightly beaten egg, and finally in the breadcrumb mixture.
  • Set aside 1 tablespoon of the butter. Melt together the rest of it with the olive oil in a large, hot frying pan. Ensure that the entire bottom of the pan is well coated. Drop the chicken breasts in carefully and sauté until just brown, about 4 minutes on each side (if you are omitting the breading it will only take about 3 minutes on each side). I like to use tongs during this whole process ~ it makes everything easier. When the chicken is done transfer to a platter or a baking sheet and set aside
  • Add the lemon juice mixture to the pan and scrape up any little bits left from browning the chicken. Bring to a low simmer, and add the chicken back in. Cover with a lid and continue for another 4-5 minutes, until the chicken is cooked through.
  • Place the chicken on dinner plates.  Swirl that last tablespoon of butter into the sauce in the pan and then spoon over the chicken. Serve with “smashed”red potatoes (below) and garnish with chopped parsley and slices of lemon.

 

“SMASHED” RED POTATOES (serves 2-3)

You’ll Need

  • 1 pound of small red or gold potatoes
  • a pat of butter, to taste
  • salt and pepper, to taste
  • 1/3 cup of chicken broth
  • chopped fresh parsley, for garnish

Here’s How

  • Scrub the potatoes clean. Place in a pot and cover with water and a pinch of salt.
  • Bring to a boil and continue to boil for about 12 minutes, until you can prick the potatoes easily with a fork.
  • Drain the water off of the potatoes. Using a potato masher give them a quick “smash”.
  • Mix in the chicken broth and butter, cover again with a  lid and allow to steam with the chicken broth for about 5-6 minutes.  Garnish with parsley, salt, and pepper.

 

GOODBYE TO 2011…..

December 31, 2011 By in Holiday, San Francisco, Uncategorized Tags: , , 2 Comments

 

Evening, my wonderful readers. I hope you’ve all been enjoying the holiday season with friends and family and are looking forward to something fun tonight.  It’s been a little while since my last post (thanks everyone for your patience…) and I thought it might be a good time for a bit of reflection. Bear with me if this seems a little self-indulgent, but this is my spoonful of sugar today and I needed it badly.

Truth be told, the last few weeks have been trying, to say the least.  When life has you down and the holidays compound things by bringing about a peak of emotion and expectation, it can be easy to get a little lost.  Perspective narrows.  Focus blurs.  The world gets heavy and it’s hard to respect and appreciate all that is good.  Today was one of those days I got stuck in this web and caught myself feeling a little sorry for myself.   I had to pause for a second and kick myself, because for the most part 2011 was a wonderful, beautiful, incredible year filled with good memories, friends, love,  and cooking.  It was a year for trying new things, stretching, growing, and searching.  The ride was thrilling.

My favorite holiday film is White Christmas. There’s a very sweet part where Bing Crosby sings “when I’m worried and I can’t sleep, I count my blessings instead of sheep”.  Sounds simple, but it’s easy to forget.  It’s even easier to take some of the most important things (family, friends, health) for granted.  So, today I counted my blessings and found that they were many.  And, with all sincerity, it would not have been such a rewarding year for me if I had not been able to share some of my adventures with all of you, so thank you for your support and continuing to read THE WEEKLY SPOONFUL. I hope there are many “spoons” ahead.  For now, have a safe and happy New Year’s Eve.  ~J

GIFTS IN A FLASH ~ Homemade Granola & Other Ideas

December 20, 2011 By in cooking, Food, Fruit, Holiday, party Tags: , , , , , , , , 9 Comments

Good morning everyone!  Hope everyone is enjoying the holiday season.  If you’re in need of some last-minute Christmas gifts for friends and neighbors I hope you’ll find today’s post useful.  I purposely waited until late in the month to do this for two reasons.  One was because a few of my own coworkers and neighbors were recipients of these goodies and I didn’t want to ruin the surprise. The second was to emphasize that this is something you can do very quickly.

In the era of gift cards, free shipping, and online wish lists, homemade gifts and hand-picked gourmet baskets are rare but still very much appreciated.  Don’t get me wrong; who doesn’t love a check in the mail?  But, if you have a bit of time, these treats can be as fun to give as they are to receive, and it goes without saying that they’re very personal.   A little ribbon, some colorful tissue paper, and a box or two will add elegance and are certainly worth the stop at your local craft, hardware or drugstore.

This year, I was inspired by the lovely Ms. Clara Artschwager of the site Channeling Contessa.  Her granola makes a perfect gift, if you can keep from eating it all yourself! It takes about 15 minutes to assemble, 45 minutes to roast in the oven, and just needs to sit overnight.  It’s DELICIOUS and tastes like an oatmeal cookie. Click HERE to check out her recipe.  Clara and I chatted about how to make a very winter version that would be a good accompaniment to my homemade jam.  To make the version shown here, substitute chopped dried apple rings for the coconut flakes and use dried cranberries and pecans. Walnuts would also be delicious. I also doubled the cinnamon, just because I love it so much…. Thank you, Clara, for the wonderful idea!  A cellophane bag or a large glass jar trimmed with a ribbon would make a beautiful presentation.

If you made jam with me this past fall (check out the recipe HERE) and have some stockpiled in your pantry, this is a great time to use it.  One small jar is a perfectly worthy gift on its own with a pretty bow. This year I wrapped mine in clear cellophane treat bags on top of a good old-fashioned doily (both available at craft stores) and tied with sheer ribbon.  Instead of gift tags I used a cardboard key tag, which you can find at hardware stores.  If you didn’t make your own, your local farmer’s market is bound to have some preserves that are just as delicious and still special.  Honey or gourmet teas are also nice.  Pack them along with granola and you have Christmas breakfast in a box! I love to spoon my jam and granola over vanilla yogurt.

If you have your own special family recipe such as a cookie or candy, use it! Give it an upgrade by wrapping tightly in plastic and placing in a cardboard gift box, nestled among some printed tissue.  Gingerbread or coffee cake recipes can be adapted into loaf cakes and slipped into a large cellophane bag.  If you’d like to do something a little more, buy a seasonal dish or small serving platter and present your home-baked goods or candies on this, wrapped in cling wrap or (you guessed it) cellophane. Spode and Williams-Sonoma both make great options.

Lastly, if you find something that works, don’t be afraid to use it as your signature year after year.  If it’s delicious, it will never get old.  My family tackles each other to get to Mrs. Hearn’s English toffee or the cookie plate from the Kolhedes.

Good luck, and I look forward to hearing about your own recipe and packaging ideas!

A Cup of Christmas ~ Peppermint Whipped Cream

December 13, 2011 By in Dessert, Entertaining, Food, Holiday, party, Uncategorized Tags: , , , , , , , , 7 Comments

Hello everyone! I know it’s been a little while since the last post, and I hope everyone has been well. It was a crazy week for me, but somewhere in the chaos I got to celebrate my birthday.

I’ve always felt lucky to have a birthday that falls so close to Christmas, my favorite time of the year.  Though I’m a firm believer that Christmas is more a spirit or a special kind of magic than anything tangible, I never get enough of all the more earthly reminders that it’s that time of year.  The smells of fir trees and cinnamon, the sparkling decorations,  flannel pajamas and holiday movie nights, warm church music, and (of course) all the festive food.  I always demanded peppermint ice cream and spice cake with maple – cream cheese frosting at my childhood birthday parties.  Sadly this is not a universally appealing combination, so these days I settle for something a little more tame but still delicious; hot chocolate with peppermint whipped cream.

This cream is so easy to make and will dress up any holiday dessert. Try it with pudding, chocolate cake, angel food cake, or gingerbread.  This time I whipped the cream a lot so it wouldn’t immediately melt in the hot liquid, but as a topping for cake leave a bit softer and lighter.

Thank you to my near and dear ones who celebrated with me this year.  And thanks to Mom for surprising me with the original combination this year too (wink).

PEPPERMINT WHIPPED CREAM

You’ll Need

  • 1 cup of cold heavy cream
  • about 20-25 round peppermint candies

Here’s How

  • Unwrap the candies and put them in a large, heavy-duty zip-lock bag.  On a surface such as a cutting board (or perhaps in the garage or outside) use a rolling-pin or meat mallet to gently crush the candies. You can also use a heavy can of soup if you don’t have either of these tools.  You’ll want to grind them enough so you’re left with a dust and some small pieces, as shown in the photo below
  • In a large bowl, measure out the cream.  Whip until soft peaks form.  You won’t need to add any sugar because the sweetness of the candies will be enough.
  • Add the candy and gently mix until completely incorporated.
  • Make the cocoa according to the package instructions, top with a dollop of the whipped cream and garnish with a candy cane. Voila! Christmas in a cup….

And the original inspiration….

FROM CANS TO PANS ~ And why sometimes it’s nice to go back….

December 3, 2011 By in Baking, cooking, Food, Uncategorized Tags: , , , , , 6 Comments

In 1950-something, in Claremore, Oklahoma, there was no Williams-Sonoma.  There was no Sur La Table. There was no Macy’s. There was no Amazon.com to help you out in the absence of these places.  So, what on earth did a person do when they needed a 9×13 inch loaf pan and there were none to be found?

Most people (and I include myself in this group) would pick another recipe.  If they didn’t have all the ingredients and tools already tucked in their kitchen they could find it a few blocks away or with the click of a button.  Now, I’m a big fan of easy cooking and shortcuts.  I’m in love with my electric hand mixer and my non-stick bakeware.  Many would argue that all the technologies and tools have encouraged a new surge of creativity and possibilities. Sometimes, I believe that’s true. But, what about the old creativity?  What about that real innovation? The kind that got lost somewhere between KitchenAid and Cuisinart.  The kind that involves cooking with the ingredients that are seasonal and available, and making substitutions if you can’t find self-rising flour or duck fat or if they forgot to fly the strawberries in from Chile. I like the creativity that involves looking at finding ways around limitations, and inspires you to CREATE.

I’ll tell you what my Nana did when she couldn’t get a loaf pan to make bread in Claremore, Oklahoma. She used a coffee can.  That’s right.  A good old-fashioned metal coffee can.  The kind you probably can’t find anymore. Unfortunately, the one I did find, at Target of all places, had too much of a lip around the top of the can, so I had to pull the bread out in pieces. It still tasted amazing.

This is an easy bread recipe; the kind that doesn’t require kneading.  And, ironically, it will probably be easiest if you just use a 9×13 inch loaf pan….

You’ll Need

  • 1 package of dry yeast
  • 1/2 cup warm water
  • 4 tablespoons granulated sugar
  • one 12-oz can evaporated milk
  • 1 tsp salt
  • 2 tablespoons vegetable or canola oil
  • 4 1/2 cups all-purpose flour

Here’s How

  • Grease whatever pan or can you are using.
  • Empty the package of yeast into a coffee mug or bowl (so it has some room to rise). Stir in the warm water, add one tablespoon of sugar (which activates the yeast), and let stand for 15 minutes.  When you come back to look at it, make sure that the mixture has approximately doubled in size. If it looks the same, or hasn’t changed much, something may have happened to your yeast in storage to make it inactive. This can sometimes happens if it’s too old.  If it’s inactive, get some more, try again…
  • In a large bowl, mix together the remaining sugar, milk, oil, and salt.  Beat the flour in, one cup at a time.
  • Put the dough into the pan, cover with tin foil, and allow to rise for one hour.  It helps if you can place it in a sunny corner or somewhere that’s fairly warm. Again, the dough should approximately double in size.
  • Preheat the oven to 350F, and then bake bread until golden brown and crusty on top, about 50-55 minutes.

Makes 1 loaf (or can) and is best served warm, with butter and jam or with soup on a blustery winter day.  Toast it the next morning for a special breakfast treat!

BEFORE....

AFTER ONE HOUR OF RISING