Broccoli Rabe & Chicken

Chez moi, we love anything with broccoli rabe.  The dishes are endless.

Last night I realized that I had a fresh head of broccoli di rapa in my fridge, took out some chicken breast and started my creation.

Jacq’s Chicken & Broccoli Rabe

4 boneless, skinless chicken breasts
flour for dredging
Herbes de Provence
salt & pepper
1 head of broccoli rabe, rinsed and cut up (remove hard stems)
6 garlic cloves, sliced
hot crushed red pepper, to taste
1 chicken bouillon cube
extra virgin olive oil

Butterfly and / or pound breasts to desired thickness.  Season chicken with salt, pepper and Herbes de Provence.  Dredge in flour and shake off excess.

Add olive oil to a hot non-stick pan and cook breasts until they are browned and cooked through.  Do not overcook or the chicken will be dry!  Set aside to keep warm.

Meanwhile, blanche broccoli rabe in salted water for a couple of minutes.  Reserve 1 cup of cooking water – set aside.

Drain greens in a colander – set aside.  In the same pan that you blanched in, add olive oil and heat.  Add red crushed pepper, the bouillon cube and garlic.

Cook until garlic turns golden (do not burn).  Add drained greens, salt to taste and the cooking water that you reserved.  Cover and steam until broccoli rabe is tender and the flavors meld.

Pour over chicken and serve.

Serves 4.

At least that’s what I think I did!  Enjoy!

© 2011 J. H-M and CultureChoc2010.

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Tagliatelle with Prosciutto and Orange

There are some great recipes in Bon Appétit‘s May 2011 issue.

Since I always gravitate to Italian food this month’s article called Maximum Emilia was a godsend.

Bon Appétit May 2011

I came upon a recipe for Tagliatelle with Prosciutto and Orange – and even though I doubted the flavor combination – I decided to try it out since I had all the ingredients in my fridge.

The end result was a creamy (but not heavy), delicious pasta with wonderful flavors like salty prosciutto and the sweet orange which seemed to dance on my tongue and interact beautifully.

Here is the recipe via Epicurious.  Let me know how you like it.

Tagliatelle with Prosciutto and Orange  Bon Appétit | May 2011

by David Downie

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce. Yield: Makes 4 servings 12 ounces egg tagliatelle or fettuccine (preferably fresh) 2 tablespoons (1/4 stick) unsalted butter 2 ounces thinly sliced prosciutto, torn into 1″ pieces Zest and juice of 1 orange 1/2 cup heavy whipping cream Freshly ground black pepper 1/4 cup finely grated Parmesan Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water. Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes. Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

Are there any flavors that you thought wouldn’t go together but were pleasantly surprised when they did?

© 2011 J. H-M and CultureChoc2010.

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Vanilla Rice Mousse with Strawberries

Never running out of options for summer desserts, I found this easy mousse recipe in La Cucina Italiana…  

Mousse di riso con fragole = vanilla rice mousse with strawberries.

• 1 cup whole milk
• 3 tablespoons rice flour (see note)
• 1/4 cup plus 2 teaspoons sugar
• 1 vanilla bean, split in half lengthwise, seeds scraped out
• 3/4 cup plus 2 tablespoons heavy cream
• 3/4 pound strawberries, cut into 1/8-inch cubes
• Puffed rice cereal, for garnish

 

In a small bowl, whisk together 1/4 cup milk and flour.

 

 In a small saucepan, combine remaining 3/4 cup milk, sugar, vanilla bean and seeds. Over medium heat, whisking frequently, bring mixture to a simmer, about 3 minutes. Immediately whisk in rice flour mixture, then, whisking constantly, allow mixture to come to a boil; cook, whisking, until thickened, about 2 minutes more. Transfer mixture to a large bowl; put bowl on a wire rack and let mixture cool, about 20 minutes.

 

 In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium speed until stiff peaks form, about 8 minutes. Remove and discard vanilla bean from cooled rice flour mixture; whisk in 1/4 of the whipped cream. Repeat once. In 2 additions, using a rubber spatula, gently fold in remaining cream. Refrigerate mousse until chilled, about 45 minutes or up to 4 hours.

 

 To serve, spoon mousse into serving bowls; top with strawberries and a sprinkle of cereal.

 

 NOTE: Rice flour can be found at some large supermarkets, specialty grocers and health food stores.

I didn’t have Puffed Rice so I garnished with mint leaves from the garden.

© 2011 J. H-M and CultureChoc2010.  Recipe courtesy of La Cucina Italiana May/June 2011.

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Shells with Ricotta & Roquefort

Image via Wikipedia

Stupor-induced cooking is not necessarily a bad thing…

After deciding NOT to go back out on Friday night after I had just got home from an after-work drinking fest, I looked around my kitchen hoping for some notion of dinner that was not too complicated but tasted good.

I didn’t want Chinese again – I ate it earlier that week and in the tradition of ordering way too much Chinese food, I was totally sick of it.

I found a quarter of a box of small shell pasta and some leftover ricotta not yet affected by the blue mold growing on the top of the container.  I boiled the pasta and threw it together with a host of “on hand” items lingering in my pantry just waiting to be used.

I came up with a most delicious and quick macaroni that I hoovered down with the same enthusiasm of a five-star dinner.  I’ll try my best with the measurements.

Jacqui’s Shells with Ricotta & Roquefort

1/2 box small pasta shells
1/4 to 1/2 large container of part-skim ricotta
a good size chunk of Roquefort, broken up
grated Pecorino Romano
Truffle Oil
gray salt & pepper

Boil macaroni until al dente.

Meanwhile, in a bowl mix ricotta, Roquefort, Pecorino, salt & pepper together.  Top with drained, hot pasta, add Truffle Oil and mix well until a creamy mixture is achieved.  Adjust seasonings.

Serves 2-4.

I hope you enjoy it.  Let me know what you think.

© 2011 J. H-M and CultureChoc2010.

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In Search of the BEST…

While I consider myself to be a rather good chef, I am always in search of the perfect “dish”.  A way to improve which is already yummy and a constant longing for perfection of taste.

I think I’ve perfected my gravy and meatballs, Lasagna, New England Clam Chowder, Soft Polenta and Vodka Sauce to name a few, but I still cannot get 2 plates to the level that I expect them to be.

1. Bolognese Sauce
2. Shrimp & Grits

Let’s talk about Bolognese…  I’ve tried a ton of recipes – all good but none great.  Due Amici in Brielle, NJ has a great Bolognese that I can’t seem to duplicate no matter how hard I try.  I search and search for the ideal recipe to no avail.

As far as the fabulous southern dish… I ate the best Shrimp & Grits in Charleston, South Carolina but can’t seem to get it right.  The first recipe I made was done with a homemade fish stock –  it was good.  The second was made with prosciutto and the grits were very close to the way I make Polenta – this dish even better but not stupendous.  I’m going to try a spicy Andouille version next.

I want to prepare knock your socks off Bolognese and Shrimp & Grits (not together mind you) but I need your help.  Can anyone out there recommend any great recipes?

Sincerely,
Desperate for the Best

© 2011 J. H-M and CultureChoc2010.

Image: FreeDigitalPhotos.net

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Pasta Caprese Revisted

It’s really hard for me to stay away from pasta completely.  I’m always looking for a light dish so I can eat my macaroni and not feel guilty.

This is my twist on a Pasta Caprese.

• 1 pound linguine or spaghetti – 1 c pasta water reserved
• 1 -1/2 c – 2 c tomatoes, diced – preferably heirloom of different colors and types (cherry, grape, plum, etc.)
• 1 pound fresh mozzarella, cubed
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh oregano, chopped
• 1/2 c  fresh basil leaves, torn
• Sea salt to taste

Directions

Cook the pasta in salted boiling water until al dente. While the pasta is cooking, make the sauce. Mix the diced tomatoes and cubed mozzarella in a large bowl. Add the extra-virgin olive oil, oregano, basil leaves, and salt, to taste.

When the linguine is ready, reserve 1 cup of pasta water, drain pasta and add it to the bowl with approximately 1/2 cup of the pasta water. Mix well, adjust seasoning and serve immediately.

Serves 4-6

This no-cook, warm weather friendly sauce makes a great salad too!

© 2011 J. H-M and CultureChoc2010.

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My Mother’s Tortellini Soup – At Least I Hope It Is!

Image via Wikipedia

My mother uses to make this tortellini, tomato and basil soup that I used to love.  The other day I was craving it and tore the house apart looking for the recipe.  No luck.

I scoured the internet for a similar recipe.  No luck.

I called my father and asked him if he had it.  No luck.

So yet again I was on my own to re-create a dish that I had once loved.  Take my advice ladies – get your family recipes before you can’t get them anymore!

In any case, I came up with the following recipe.  My husband loved it.  My father loved it.  I hope you love it too.

Extra Virgin Olive Oil
6 cloves garlic, sliced thin
red crushed pepper to taste
Italian Seasonings
1 – 28 oz can diced tomatoes
a pinch of sugar
a splash of white wine
a handful of basil, torn
8 cups of chicken broth (I use bouillon cubes)
a couple of handfuls of fresh spinach
1 – 2 packages of frozen tortellini or small cheese-filled ravioli
salt & pepper
grated Romano cheese

In a large pot, heat about 1 tablespoon of olive oil.  Add garlic, crushed pepper, a good sprinkling of Italian seasonings and bouillon cubes if you’re using.  Cook until garlic starts to brown.

Add diced tomatoes with juices, about half of the basil, a pinch of sugar and a good splash of wine and cook for a minute or two, stirring.

Add chicken broth and bring to a boil.  Add pasta and spinach and cook according to pasta package directions.  Add remaining basil, a large handful of grated cheese and salt and pepper to taste.

Ladle into bowls and enjoy.

I think I got it right.  I’ll update it if I forgot anything.  I have to learn to write things down!

© 2011  J. H-M and CultureChoc2010

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Escarole & Beans… Italian Comfort Food

‘Scarole and beans is an Italian staple at my house.  My grandmother made it.  My mother made it.  And now I make it.

Jacqui's Escarole & Beans

 

In the Italian tradition of never measuring and NOT writing down your recipes, I think that I have concocted a pretty spot-on recipe from my childhood.

I hope you enjoy it!

 

 

Jacqui’s Escarole and Beans

• 2 tablespoons olive oil
• 4 ounces pancetta or prosciutto, diced
• 1/2 cup diced onion or shallots
• 6 cloves garlic, sliced thin
• 1 teaspoon minced fresh rosemary or thyme leaves
• 1/4 teaspoon red pepper flakes
• 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
• Two 15 ounce cans cannellini beans, rinsed and drained
• 1 tbsp tomato paste
• 6 cups homemade or canned low-sodium chicken broth
• 1 teaspoon kosher salt plus more to taste
• Freshly ground black pepper to taste
• Grated romano
• ½ lb sm pasta like ditalini

Cook pasta and set aside.

In a soup pot, heat the oil over medium heat, add the pancetta, and saute until it starts to crisp. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato paste, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta, romano and season with salt and pepper.  Ladle over some pasta with a drizzle of oil.

Serves 6

© 2011  J. H-M and CultureChoc2010

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Slow-Roasted Pork Shoulder… Absolutely Delicious!

Image via Wikipedia

My cookbook collection is extensive but I think my cooking magazines outnumber them by many.

I have Bon Appétit, Cucina Italiana, Tastes of Italia, Fine Cooking, Clean Eating, Cooking Light, Eating Well, Italian Cooking & Living and a few others thrown in there for good measure.

I have every issue of Bon Appétit since 1988 and the others… well… being a shopaholic, you know the deal.

While leafing through a March 2006 issue of Tastes of Italia, I found a great recipe for Porchetta – Slow-Roasted Pork Shoulder.  The recipe’s author, Mary Elizabeth Rocco, really got it right.  This beauty is slow cooked in the oven for 6 1/2 hours.  Yes.  I said 6 1/2 hours.

Last time I roasted pork, it took 4 1/2 hours and I thought that it took forever but it was worth eating at 9 pm.  Note to self:  Start earlier next time!

I’m including the recipe below.  It’s definitely worth the time it takes to cook.  You won’t regret it.  Let me know how you like it.

Porchetta

1 boneless pork shoulder butt (6 – 7 lbs) (I used a bone-in)
1/4 cup + 2 tbsp olive oil
2 tbsp coarse sea salt
1 tsp freshly ground pepper
3 tbsp chopped fresh rosemary
3 tbsp chopped fresh sage
3 tbsp chopped fresh parsley
4 cloves garlic, diced
1 cup dry white wine
2 bay leaves

Preheat oven to 425º F.  Cut slits in the skin of the pork shoulder and set aside.  In a food processor, combine 1/4 cup olive oil, salt, pepper, rosemary, sage, parsley and garlic.  Process until a paste forms.  Rub the paste into the pork shoulder slits and all over the meat.  Heat 2 tablespoons of olive oil in a large Dutch Oven or ovenproof pot.

Add the roast and brown on all sides.  Remove the roast from the pot and set aside.  Add wine and bay leaves to the pot and scrape bits of the bottom.  Place a rack in the bottom of the pot (I omitted this step because I didn’t have a rack to fit inside my pot) and place the roast on rack.

Cover and place in oven.  Cook for 30 minutes, then reduce heat to 300º F and cook for 6 hours or until meat thermometer inserted into the thickest part registers 170º F.  The roast will be done when the meat falls apart to the touch.  Skim fat off the remaining pan juices.  Drizzle juice over the meat before serving.

Serves 16 – 20 – although I can probably eat the entire roast myself

The leftovers can be turned into carnitas, burritos, fajitas and even a great pork ragu over pasta.  I’ll be trying that one tonight.  I’ll let you know how it comes out.

So next time you’re home or stuck in the house all day, try this Porchetta.  It really is delicious!

© 2011  J. H-M and CultureChoc2010

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Pantry Scungilli Salad

I love Italian Seafood Salad but don’t always want to buy the countless crustaceans that I need to create this awesome dish.  Sometimes I’ll pop into to my favorite Italian restaurant a enjoy an appetizer version, but sometimes I just don’t have the energy to primp, make-up, dress and drive the 4 miles (on lazy days) to snarf squid and snails.  On those days I turn to my pantry and pray I have a big can of Conch.

Quick Scungilli Salad

1 large can of sliced scungilli
1-2 cups of celery, chopped
1/4 cup Italian parsley, chopped
1 c sliced black olives
3 garlic cloves, minced
a dash of red crushed pepper
6 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
salt & pepper to taste

Mix big can sliced scungilli with 2 c celery (I put less), 1/4 c chopped Ital parsley, 1 c sliced black olives, 3 minced garlic cloves, a dash of hot red crushed pepper.  Whisk 6 tbsp x virgin olive oil with 4 tbsp lemon juice.  Season with salt & pepper.   Mix with seafood and chill 30 mins.  Serve on a chilled plate or slightly a room temperature.

I hope you enjoy it.  It’s great for a summer lunch or an appetizer to compliment an elegant evening dinner.

© 2010 J. H-M and CultureChoc2010.