Italian

Chicken (or Salmon) Piccata

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I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

Champagne Risotto

/ andreah94 / 2 Comments

This is delicious and well worth the time it takes to cook – this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada’s recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!) Risotto takes a while to cook, and the constant stirring helps break down the exterior and results in a creamy, luxurious mouthful. Risotto, when cooked right, should spread on the plate once you spoon it on.

About4 servings adapted from Giada de Laurentiis

3/4 cup or more Arborio rice (the more rice the longer you must cook – adjust remaining ingredients accordingly)
1 Box Chicken broth, warmed by simmering
3/4 pound Asparagus – sliced into one inch pieces and blanched in chicken stock or independently steamed
Frozen green peas – as many as you want – I use about a half a bag
1/2 pound Mushrooms -sliced
2 tablespoons Butter
2 cups Champagne (or Cava or Prosecco) – can sub other white wine if necessary – 2 cups
Couple handfuls of Parmesan and Pecorino cheese shredded
Salt /pepper
5 or more shallots chopped or sliced thin
2 garlic cloves
Fresh torn Basil

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!
Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzarella into the center after forming a ball – roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into Swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers…

Three Cheese Fondue and Accidental Faux Fettuccine Alfredo

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The other night for our annual girls Happy What-ev’s Potluck/White Elephant Party, Kelly mentioned fondue and I said I have a wheel of brie I need to use up! I had not had fondue in forever and it has always been a total crowd pleaser…naturally, several people were worried because they do not care for the traditional Gruyere fondue which is quite strong. But this was a hit and apparently the leftovers made an excellent pasta dish that I missed out on (ironic as it is since I was coming up with recipes for the leftovers when I found out – on the treadmill…)

Foundue

Brie
Camembert
Delice de Bourgogne
Dry White Wine – Chenin Blanc or similar, Sherry or Sparkling wine can also work
4-5 cloves garlic smashed (increase or decrease depending on amount made)
Herbs – fresh or dried – of preference (I used Herbs de Provence this time, but usually I like to throw fresh thyme and dried Herbs de Provence in there)
Shallots – sliced to taste (optional – this particular time I was lazy and did not add them)
Baguette or Caibatta cubes
Broccoli
Apple slices

In a fondue pot (or a in a pot over a pot over boiling water) melt the cheese and wine together – stir in remainder of ingredients. Let it hang out and get all yummified and then dip the bread, veggies, or apples in and enjoy.

LEFTOVERS

Faux Fettuccine Alfredo – two versions

Leftover Cheese Foundue
Leftover Veggies of Choice
Shallots
Garlic
Pasta

Version one: Use leftovers to make a faux alfredo…sauté shallots, fresh thyme, zucchini, and sun-dried tomatoes and/or artichokes (both optional- just sound good to me), and garlic and red pepper flakes if desired. Melt cheese leftovers in with the shallots (thinning if desired with a bit of reduced wine before adding in cheese). Combine all ingredients with fresh pasta, top with crispy prosciutto and serve with roast chicken. Add lemon zest and fresh grated Parmesan if desired.

Version two:  If you want more veggies roast some – combine sliced shallots, garlic, salt, pepper, oil, broccoli, zucchini, and squash on a baking sheet and bake until done on 450. Toss with lemon zest and reserve. When ready to use, combine all ingredients with fresh pasta, top with crispy prosciutto and roast chicken. Add lemon zest, fresh herbs, salt and pepper and fresh grated Parmesan if desired.

Enjoy (and then maybe avoid dessert=)