February 3, 2016

Crunchy Garlic Lemon Chicken Cutlets



Lemon garlic sauce

Last Friday night my friend Lynn and I made this for 35 people. It was kind of hideous. The final product was terrific as was the game party it was served at but, man, it was a lot of work three-step breading and frying all those cutlets. My house had that cooking smell for days. And yet, I had to make it again tonight because it's so dang good. That and I ended up with about 16 extra pounds of chicken. I'm such an amateur. 

If you're making it for 4 people, however, it's a snap. Just make the sauce, set up your breading station and it will be dinner in about 15 minutes. 

Crunchy Garlic Lemon Chicken Cutlets

Makes 4

4 chicken breast halves, pounded to 1/4 - 1/2" thickness (hint: ask the meat counter to do it for you)
1 cup flour
2 eggs, whisked
1 cup Panko crumbs
4 tablespoons olive oil for frying

Lemon Garlic Sauce

1/2 cup fresh lemon juice (2 lemons)
1/4 cup olive oil
2 teaspoons minced garlic (about 4 cloves)
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 tablespoons fresh chopped parsley

Combine and ingredients except parsley and boil for 3-4 minutes. Stir in parsley and set aside.





Put flour, eggs and Panko into 3 separate, shallow dishes. Heat large saute/fry pan over medium-high heat and add olive oil. Salt and pepper chicken breasts, then dredge:

1. Into flour, shake off excess
2. Into egg wash, let excess drip off
3. Into panko, patting to adhere

Fry, about 4 minutes per side until browned and crisp and cooked through. Drizzle half of sauce over and pass the rest. Serve with pasta, bread or potatoes to soak up the sauce.




December 10, 2015

Pitch: Check Your Butter Label.





My daughter made butter in Kindergarten. You put heavy cream into a lidded jar and shake, and shake and shake and shake until it forms a lump of butter. Simple. Just heavy cream and a little salt, if you like that.

But guess what I recently noticed? Many butters in the grocery store contain more than that. They contain "flavorings". Seriously? How can heavy cream be improved? Can it be made more buttery? 

November 18, 2015

Dig In




My soup post is featured in Tidal Labs round-up of Thanksgiving recipes (one of which is a delicious sounding Rosemary Mushroom Stuffing) so Bear and I shared a few potato chips to celebrate. Then he pulled the bag out of the garbage to make sure all crumbs were consumed. Waste not, want not.

November 12, 2015

Roasted Carrot Salad


Roasted Carrot Salad with Yogurt Dressing and Pepitas



Have you been seeing the effects of the California drought in the produce aisle like I have? The heads of romaine have been leggy and pale for months now. I'm so used to getting whatever I want, vegetable-wise, whenever I want it that having to adjust my meal to account for it has been a shift. Traditional Caesar salad becomes kale salad, spinach stands in for romaine and beet greens for arugula. Not ideal but it works and reminds me that more than ever we're all affected by what's going on in other parts of the country (or world). Now I hear they're in for massive rain so that will pose its own hazards to farmers. My heart and stomach go out to them.

So increasingly I look to what's being grown around here and carrots are an easy one. These are from Featherstone Farms and they are so good. You can usually find them at local co-ops. I got a winter farm share from them last year and while I'll admit I got sick of turnips and rutabagas, I never got tired of their delicious carrots.

Here's how I'll use them this Thanksgiving—roasted with cumin and maple syrup and served on a bed of whatever looks good (hoping for arugula but these would also be good without any greens at all) with crunchy pepitas and a cool creamy yogurt dressing. A more interesting salad to add to the healthier sides that are, increasingly, what our crowd loads on their holiday plates.


Roasted Carrot Salad


serves 8 as a side dish

2 lbs small carrots (about 10 medium)
2 teaspoons cumin
4 tablespoons maple syrup
1 teaspoon kosher salt
2 tablespoons olive oil
Arugula
Handful of roasted, salted pepitas


Dressing
1/2 cup plain yogurt
1 teaspoon dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon cumin
2 tablespoons fresh lemon juice
2 tablespoons olive oil


Preheat oven to 400º.
Peel and trim carrots then cut lengthwise into halves or quarters (depending on size). Toss with cumin, salt, maple syrup and olive oil and place on a sheet pan so they don't touch. Drizzle any remaining syrup/oil mixture over top. Roast for 25 minutes or until tender and a little brown (cooking time will depend on carrot size).

Cool to room temperature and place on a bed on bite-sized greens. Sprinkle with pepitas and spoon dressing over the top.






October 26, 2015

Curried Squash Soup with Whipped Yogurt

Curried Squash Soup with Whipped Yogurt



"Thanksgiving in Nantucket" was the title to the glossy spread in my November, 1993 Bon Appetit and it played right into the preppy fantasy I had been nurturing since reading The Preppy Handbook in seventh grade and The Great Gatsby in ninth. God help me.

October 19, 2015

Mojo Verde




This super-flavorful, bright and mildy spicy mojo is comprised of cilantro, chilies, cumin, garlic and lime. It's excellent on roasted meats, potatoes, eggs, tacos and my dear old dog's dinner.

September 29, 2015

Pitch: Hit the Farmers Market on a Tuesday


Here in Minneapolis we have a huge Farmers Market that on weekends has three blocks of vendors offering vegetables, fruit, plants, cheese, meat, eggs, flowers, olives and all kinds of crafts and local foods. It's awesome, no secret and attracts mobs of people, so many that it can be hard to walk down the aisles.

September 17, 2015

8 Bananas




There they were. Waiting patiently on the counter. Perfectly ripe. Forgotten. Ignored. Thrown over for watermelon, berries and that rare bird—affordable organic grapes. 

August 25, 2015

Roasted Corn and Tomato Crostata

Roasted Corn and Tomato Crostada




Fall is time for fresh starts. Back-to-...well, not school anymore for me although that's a tempting option with its tidy structure and respectable nature. If only it were that simple.

August 15, 2015

Pitch: The Best Way to Reheat Leftover Pizza

The Best Way to Reheat Leftover Pizza


Best Way to Reheat Leftover Pizza


I don't usually use the word "best". It sounds arrogant and I'm always open to the possibility that there might be a better way to do things. I'm open-minded that way. Give me a well-reasoned explanation for your perspective and I might very well change my mind. 

August 8, 2015

Pitch: Salt Your Watermelon


Salt Your Watermelon


Last spring break we rented a house in Hawaii with some good friends and spent a week beaching and sunning and eating lots of fresh fish and shave ice. They have two sons that are roughly the same age as our daughters so it's like a family vacation but with less bickering.

June 19, 2015

Food52 Community Pick




Well, this makes my day. My favorite food site in the world, Food52, picked one of my recipes as a "Community Favorite". I'm thrilled because I love this site and the wonderful people who put it together. It's a true cooking community, stylishly presented, without the ragtag look and annoying ads and pop-up videos of some other sites. The articles and recipes are smart, inventive, real and fun. Yes, I'm a fan.

And just look at that great photo of my recipe, Puttanesca Panzanella!



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