I'm Winning!!

Though you may not consider cooking a sport, I often do. I'm not talking about a Throwdown with Bobby Flay (though that would be fun!) but rather a competition with myself. My most recent triumph was an old favorite; Eggplant Parmesan. I've been making it for years, each time a little differently. It's been an arduous process of experimenting, tweaking, and trying to combine the very best methods from each preparation to get me to the ultimate, perfect, scrumptious version I gleefully prepared Friday evening. As you can see, I take my food very seriously. If I'm cooking over a hot stove in the summer, I darn well better make it worth it!

Eggplant Parmigiana alla Angelina

This dish is a bit of a labor of love. Though not difficult or requiring much technical skills, it does require several steps and a good dose of patience. I also find that I require a glass or two of wine to sip during the preparation.

Round One:

The skin is pretty, but tough to bite through... try slicing off stripes before slicing into rounds.

Pick it: Select a firm and heavy (dense) feeling eggplant. Not too soft or bruised, but deep in color so you know it's ripe.
Cut it: Slice off sections of the skin lengthwise, cut off top stem and bottom.
Slice into 1/3 inch thick rounds.

Eggplant rounds sweating on the stove top

Sweat it: Lightly salt rounds with sea or kosher salt, and spread out onto cookie sheet. Put into oven on very low heat (200) until the rounds are beginning to wilt and brown. You can also do this in a large sautee pan on the stove top on the lowest setting. Flip the eggplant rounds and sweat for another 5-10 minutes. The purpose of this is to sweat out the excess water in the plant, and begin the cooking process to ensure tender, fully cooked eggplant in your final stage. If you skip this or don't sweat them long enough it will be like biting into raw zucchini. I am not a fan of that.
Tip: They will seem slimy and weird, but that's the moisture being pulled out... and that moisture helps the flour stick in the next step!

Eggplant rounds that have sweat it out in the oven and are ready for breading

Round Two:

Ready to bread with seasoned flour, egg wash, and special breadcrumb mix

Bread it: Set up a breading station with 3 glass baking dishes. Dish one is flour seasoned with salt and pepper. Dish two is an egg wash with two eggs beaten with a tablespoon or two of water. In dish three is one of the secret weapons... a mix of panko (Japanese style) breadcrumbs and the traditional Italian seasoned breadcrumbs. Dredge the rounds in the flour, thoroughly coating both sides. Shake off excess flour gently, and place into egg wash, wetting both sides. Lastly, place into bread crumbs mix and pat firmly to be sure they stick and form a good coat all around. From here, they can go straight into a saute pan of olive oil heated over medium heat, or onto the baking sheet as a holding dock. It depends on how much you're making... if you can fit it all into one pan then put them straight in.
Tip: Use tongs or another utensil to help or your fingers will become coated with more breading than the eggplant will.

Brown it: In olive oil over medium heat (don't let it get to the smoking point) brown both sides of the breaded rounds. You may need to add in more oil before flipping since the breadcrumbs absorbs a bit. Once they are browned and crispy, set aside on paper towels back onto the cookie sheet.
Tip: If cooking in multiple batches, it may be necessary to wipe out the pan with a paper towel to get rid of burnt pieces... just add a bit more oil and you're good to go!

Breaded and fried eggplant rounds in baking dish

Round Three:

















Bake it: Place crispy fried rounds into a baking dish with a very little bit of red sauce spread out on the bottom. Top with thinly sliced FRESH mozzarella cheese (not the hard brick or shredded stuff) and a dollop of sauce. Into a preheated oven they go, and bake at 375 for 15 minutes tops, until the cheese is melty and they sauce is bubbly.

Eggplant rounds breaded, fried and ready to bake topped with fresh cheese and sauce

While it bakes, cook up some Orzo pasta according to the box's directions. Orzo is a small, rice-looking pasta. But, it's NOT rice, it's pasta!! It has an awesome texture and size that is unique, easy to eat, and blends beautifully with the rest of the dish. Drain... do not rinse.

Serve it: Finally, you are ready to enjoy the fruits of your labor! Serve up this scrumptions but surprisingly light dish by spooning out a bed of Orzo pasta onto the center of a plate, ladle on a bit of sauce, top with two rounds, another bit of sauce, and fresh basil.

Eggplant Parmesan on Orzo pasta with fresh mozzarella and basil

A FABULOUS side to accompany this is my Arugula Salad- with diced capicola ham, sweet grape tomatoes, capers, crumbles of aged Parmigiano Reggiano cheese, and homemade lemon vinaigrette. It is to. die.for. delicious and light and healthy. It's basically what you just read. But here is the dressing: Juice of 1/2 lemon, extra virgin olive oil, few splashes of balsamic vinegar, salt, pepper, thyme. Viola!  
Tip: either add the ingredients to a container with lid and shake well, or wisk... OR add the lemon juice, vinegar, salt, pepper and thyme directly to the salad, toss well, and then drizzle on the olive oil. If you add the oil first, it coats the salad and repels the acid (vinegar) and it will taste oily and leave a puddle of vinegar at the bottom of the bowl.

A piece of crusty bread, glass of wine, and you have yourself a $50 restaurant-quality meal! Only it's in your own home, doesn't cost as much, the booze is cheaper, and you don't have to tip anyone or drive home.

Now that, is WINNING!

Time to Hit the Sauce

If it ain't broke, don't fix it! While normally this describes my attitude about pasta and sauce, there are times when adding a little extra zip to traditional marinara is all it takes to turn a boring Tuesday night spaghetti dinner into something special.

Goat Week: Day 3

Pasta Margherita

This is a play on the original Pizza Margherita made with thin crust, fresh basil and buffalo mozzarella. The red, white, and green in the pasta version are marinara, goat cheese, and pesto. It's super quick and easy, and can be used on any type of pasta shape... and even on lasagna.

Depending on your level of commitment, you can do this with homemade marinara and homemade pesto sauces. Or, to keep it simple and quick, you can use jarred sauces.

•  Start with your favorite marinara sauce simmering on the stove. 
• Add in prepared pesto sauce (chopped basil, pine nut, olive oil and garlic) and mix. 
• Next add a package of goat cheese (chevre) and stir until it is smooth and creamy. The sauce will be slightly pinkish.

• To be honest, you can't really do it wrong. Just go according to your taste. In general 1 part pesto, 1 part goat cheese to 5 parts marinara will get you there. 

I'm fine with just pasta and sauce. But when I tell my husband we are having pasta for dinner, the first question is, "Does it have meat?" So if you are looking to add a protein to the dish, here are two delicious ideas.

Meat option #1: Italian Sausage
Brown the sausage, slice, and top your fettuccine.

Meat option #2: Chicken Breast
This is one of those times to cheat and use a rotisserie chicken to save time and trouble. Remove skin and cut the breast meat off of the bone. Or bake a few boneless, skinless chicken breasts with olive oil, salt, and pepper. Place on a bed of rigatoni and top with sauce.

Viola! Dinner is done.

Winner Winner Chicken Dinner

I hate chicken. I do... well, did. I'm sure I'm the first person you've ever known that absolutely hated chicken. BUT, and this is a big but, for the sake of my family, my budget, and my own health, I have been trying very hard to come up with some super yummy dishes that are so good I don't even know/care that they are chicken. And here is the one that made me a chicken eater: Chicken Cacciatore.

Actually, the reason I made this in the first place was because the brand Just Bare Chicken caught my eye at the store. It's non-steroid, vegetable fed, free range, no anti-biotic, no nothing-but-good-things-for-chickens-and-people-who-eat-them, family farm birds. It really addressed everything I hated and feared about chicken. And each package has a code that you can enter on their website and see exactly where your little chickadee was born and raised. Cool!

Most Americans gravitate toward the breasts. Not gonna say a word about that. However, I like to use boneless, skinless thighs. More flavor. Doesn't dry out like the breast. But this brand offers breasts, legs, and whole chickens, etc. Something for everyone.

There are no measurements for this. Don't freak out. You can't do it "wrong." Make it the way that you prefer, adding or omitting ingredients when desired. I'm the Dinnertime Ninja, not Nazi.

Chicken Cacciatore
Cacciatore means "hunter style" in Italian. So this is meant to be a hearty meal that could satisfy a hunter after a long day out in the wilderness. It's great for a big family meal on Sunday, but also the leftovers are delish, so don't shy away if you don't have an army to feed. Warning: there is some prep work involved, so grab a buddy, or allow yourself a good hour start to finish. So worth it.

Ingredients:

• boneless skinless chicken
• flour for dredging
• canned San Marzano* tomatoes 2-15 oz cans
• fresh garlic
• olive oil
• red/orange/yellow bell peppers (any or all of them)
• carrots
• red onion
• dried Italian herbs-whatever you have
• capers (none, a lot, a little... whatever you like! drain and rinse)
  
• 2 bay leaves (remove before eating)
  
• sea/kosher salt, pepper
• mushrooms (baby portabellas are preferred)
• white wine

Prep ahead:
Dice up all the veggies- peppers, onion, carrot, heck- throw in some celery if you like. Just slice the 'shrooms. Chop or use garlic press for the garlic. Use one clove per person, at least:)

Trim the chicken if necessary. I'm crazy anal about it, so I take this seriously. Season generously with salt and pepper. Dredge in flour. Brown chicken in large skillet on medium heat with olive oil. You're not trying to cook it through, just get a good crust on both sides. Remove chicken and set aside on paper towels.

I love to cook with wine. Sometimes, I even put it in the food! De-glaze the pan with 1/2 to 1 cup of white wine (sauvignion blanc or pinot grigio) and add all the chopped up prepped stuff. Salt, pepper, bay leaves, herbs (be very generous), a quick stir, 3 minutes to sweat, and then the tomatoes. San Marzano if you can absolutely find them. They are more expensive, but there is NO comparison in flavor. Cento brand is available at Super Target. If not, any brand of whole or stewed tomatoes will do. Never drain them. That juice is liquid gold. Plus Europe doesn't use all the yucky stuff in canning that the US does.

Stir and mash the whole tomatoes until everything is blended and bite sized. Add chicken back to pan and cover. Allow to simmer on low-med heat until veggies are tender and chicken is cooked through. It should be fall apart tender, flavorful and delicious.

Since we are no longer hunter-gatherers, we don't need to load up on carbs. So, rather than serving with a huge pile of spaghetti, why not try spaghetti squash? Or you could try a whole wheat/whole grain pasta, or brown rice.

If you go with the squash, remember to add this to your prep!
Half a spaghetti squash (big, yellow, smooth-skinned) and scrape out the seeds. Place cut side down in a baking dish with a few inches of water. Bake until fork tender and can easily pierce the skin (425 for 20 minutes?) Just keep adding water if necessary. When it's steamed to tender perfection, scoop out, drizzle with olive oil, season with sea salt, pepper, and sprinkle a little Parmesan cheese and top with the delicious chicken goodness.

I never met a chicken (cacciatore) I didn't like.