Barefoot Bloggers: Chicken Piccata

The latest recipe from "Barefoot Bloggers" features Ina Garten's Chicken Piccata. I am weeks late on the last recipe, Meringues Chantilly, but it is coming soon. The current recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This recipe is from Ina's Barefoot Contessa at Home cookbook and it is a keeper! I actually have made this before, following Ina's instructions to the letter. I liked it but found the sauce not "saucey" enough--in other words, there wasn't enough sauce, and a bit too lemony, if that is possible. This time around I added about a 1/2 cup or so of chicken broth at the same time as the wine. I also added some capers at the end or, in the words of Boy #2, "What ARE these things???" I will definitely make this again--it is easy and delicious!

CHICKEN PICCATA
from Barefoot Contessa at Home

(This recipe makes 2 servings. Adjust quantities accordingly for more.)

INGREDIENTS

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C all-purpose flour
1 extra-large egg (NOTE: Ina always uses extra-large eggs--she feels they are the best value for the money)
1/2 T water
3/4 C seasoned dry bread crumbs
Good olive oil
3 T unsalted butter, room temperature, divided
1/3 C freshly squeezed lemon juice (2 lemons), lemon halves (scrubbed clean) reserved
1/2 C dry white wine
1/2 C chicken broth, optional (NOTE: I added this to the recipe)
sliced lemon, for serving
Chopped fresh parsley leaves, for serving (NOTE: I forgot to get parsley at the store, so mine were parsleyless)
1 T or so capers, optional

DIRECTIONS

Preheat the oven to 400˚F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. (NOTE: You can also ask your butcher to do this for you at the store). Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 t salt, and 1/4 t of pepper in a shallow plate. In a second plate, beat the egg and 1/2 T of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. NOTE: This works best if you use one hand only to dip the chicken in all three mixtures.

Heat 1 T olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 T of the butter and then add the lemon juice, wine, the chicken broth if you are using it, the reserved lemon halves, 1/2 t salt, and 1/4 t pepper, and capers if you like. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 T of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Lovely Lamb Chops

Next time you're at Costco buying a year's supply of chocolate chips and BBQ sauce, throw a package of their lamb chops into your cart.  They are delicious.  I like to marinate them in a ziplock for several hours or overnight and then grill them.  Here's what I used:

LOVELY LAMB CHOPS

6 thick lamb chops

1/4 C olive oil

1 heaping T chopped garlic

1 heaping T dijon mustard

1/2 tsp kosher salt

1/4-1/2 tsp black pepper

lots of fresh rosemary, chopped

NOTE: some fresh lemon juice probably wouldn't hurt either!  Grab a lemon and squeeze!

Put oil, garlic, mustard, salt, pepper, and rosemary in a bowl and mix til combined.  In a large ziplock bag place the lamb chops and the mixture.  Close the bag, squeezing out any air, and "smush" the bag around til the lamb chops are coated.  Refrigerate until ready to grill (or broil).  Grill or broil til done and enjoy!

Jump on the Short Rib Bandwagon

Last night I did something a little crazy.  I got home from the grocery store at 10 to 6 at night and decided to make short ribs for dinner.  Not advisable.  Short ribs are delicious but require a long, slow cooking time.  The more I get to know short ribs, the more I love them.  Boy #2 kept asking me when dinner would be ready and I kept saying "in about an hour."  After the second or third time he caught on.  This kind of meat is always better the next day in any case.  And who decided cereal was a BREAKFAST food anyway?

This is the kind of recipe that is sometimes hard to re-create--because I sort of combined several recipes and just threw stuff in.  All three of the recipes called for red wine but I didn't have any so I threw in half a bottle of beer--actually, I noticed the bottle was empty when I cleaned up --and I don't drink beer--so I think I actually used the whole bottle.    This is a great dish to make the day before you want to eat it.  That way you can remove any excess fat that will have solidified on the top.  These short ribs are similar to brisket in that if they are too tough or chewy you have not overcooked them, you have undercooked them.  When done, they should be fork-tender.  This is a GREAT fall/winter dinner.

5-6 lbs short ribs--I used about 13 ribs

1/3-1/2  C flour for dredging and a little kosher salt and pepper

oil--for searing--I used canola

1 large onion, diced

1 stalk celery, diced

1 heaping tsp chopped garlic

2 C red wine or 1 bottle beer

2 C chicken broth--can also use beef or vegetable stock (NOTE--I added a spoonful of a veal demi-glace, too)

1 can diced tomatoes, drained

3 bay leaves

handful chopped parsley

2-3 large sprigs fresh rosemary

2 containers fresh mushrooms, washed and halved

3 carrots, in large chunks

Combine flour, salt and pepper and dredge the short ribs in the mixture.  Shake off any excess.  Heat a couple of tablespoons canola oil in a heavy large pot over medium-high heat.  Sear 4 or 5 short ribs at a time on all sides til brown.  Put each rib in the pot and wait a minute or two to try to turn it over.  When it is ready to be turned, it will release from the pot easily.  Sear the meat in batches and do not crowd the pan.  Transfer to bowl.  After all meat is seared, reduce heat to medium and add diced onions and celery to pot.  Season with salt and pepper.   Saute for a few minutes and then add garlic.  Cook for another minute or so, stirring to ensure garlic doesn't burn.  Add wine or beer and chicken stock.  Boil uncovered for a few minutes, scraping up any bits stuck to the pan.  Add broth, tomatoes, bay leaves, parsley, and rosemary.  Return ribs to the pot, cover partially, and simmer about 1 1/2 hours.  Uncover and simmer until rib meat is tender, stirring occasionally--about 1 1/2 hours longer, adding mushrooms and carrots about 1/2 hour or 40 minutes before ribs are done.  

Serve with pasta, rice, mashed potatoes, or crusty bread.   

Food Network Wannabe

I must admit that sometimes when I watch the Food Network, I can almost envision myself doing everything the TV chef is doing. I see myself smoothly dicing that onion, evenly sprinkling salt over the soon-to-be roasted vegetables, and rolling basil leaves together to chiffonade them. In my imagination, I can whip together a fabulous dinner in 30 minutes and serve it up to my eager family, who of course will appreciate my hard work and compliment the finished product. Or maybe not. The other day I watched a new Food Network show, The Gourmet Next Door. I think the host, the Gourmet, earned a spot on the Food Network line-up by winning a competition, which was also a show on the Food Network. Of course it was. Anyway, she whipped up an easy and impressive-looking chicken with a pan sauce as well as roasted potatoes and an endive and roasted beet salad. She also found time to make a layered ice cream terrine for dessert. I know--it's amazing--all in only 30 minutes. So I decided to make the chicken and potatoes. And some roasted broccoli. For some reason when I was at the store I also bought beets--but not for the salad--just to roast in solidarity with the Gourmet. The chicken was easy and very delicious. I didn't need her recipe to roast potatoes, but I used it anyway, so as not to hurt her feelings. Now if I could only get her staff over to my house to wash the dishes......

AMY FINLEY'S HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter


One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.

Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.


AMY FINLEY'S OVEN-ROASTED POTATOES

1/2 pound purple Peruvian potatoes, scrubbed clean (NOTE: I used all Yukon Gold potatoes)
1/2 pound red bliss potatoes, scrubbed clean
1/2 pound small new potatoes, scrubbed clean
8 small garlic cloves
2 large shallots, peeled and quartered
Rosemary or thyme sprigs (NOTE: Rosemary is great with potatoes. You can also omit both herbs and the potatoes will still be very good)
Salt and pepper
Olive oil
Heat the oven to 375 degrees F.
Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.

Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.

Remove rosemary sprigs and serve immediately.

Bear Weather Chili

Football is very important in our house. Some of us are heavily into fantasy football and SOME of us, cough-cough, are heavily into real football. As you may know, I am into football purely for the social aspects of it. I'm not ashamed to admit it. It is also an excuse to create a nice little football spread, and what says "football" on a 75-degree LA day better than chili? As with all chili this recipe is better if made a day or two before it is served. That gives all the flavors a chance to meld.














BEAR WEATHER CHILI

2 T olive oil
1 1/2 - 2 C chopped onions
1-2 carrots, peeled and diced small
1-2 stalks celery, diced small
2 to 3 lg. garlic cloves, chopped
2-3 lbs ground chuck ( I used ground turkey and ground chuck--probably a total of about 3 1/2 lbs)
5 T chili powder
1 T ground cumin
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 28-oz can crushed tomatoes
1 can diced tomatoes
1 14 1/2 oz can chicken broth (I use the lower-sodium kind)
1 12-oz bottle beer
1 6 oz can tomato paste
1 15-16-oz can chili beans
2-3 cans beans, drained (kidney, black, cannellini, etc.)
kosher salt and pepper, to taste
chopped fresh cilanto (optional)
Your favorite chili toppings for serving--sour cream, shredded cheese, cilantro, chopped onions, etc

Heat oil in large heavy pot over medium-high heat. Add onions, carrots, and celery. Saute until onions are translucent, about 8 minutes. Add garlic. Add ground meat and saute until brown, breaking up meat with spoon, about 5 minutes. Drain off oil. Add chili powder, cumin, basil, oregano and thyme. Stir for 2 minutes. Mix in crushed tomatoes, diced tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans; simmer 5 minutes. Season to taste with salt and pepper. Garnish with chopped cilantro and serve. Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving. Serves 8 to 10 football, cooking, and shopping fans.

NOTE: Cooking is an art, baking is a science. What this means is that in baking you need to follow the recipe pretty much as written. In most cooking recipes, however, you have a little more wiggle room. For this recipe what it means is, if you don't have celery, don't worry about it. If you don't have onions or carrots, go to the store, however! If you want to use half beef and half turkey, that's OK. If you want to use 4 lbs of meat and 1 can of beans go ahead. If you want to add an extra can of diced tomatoes or a little bit of crushed red or cayenne pepper for more heat, that's fine too. Enjoy!