YumSugar

52 Weeks of Baking: Basil Cheese Bread

YumSugar — Fri, 05 Jan 2007 13:43:14 -0800

One of my New Year's Resolutions is to bake something every week, preferably something I haven't baked before. So I've been going through all of my cookbooks and magazines and looking for recipes that inspire me. Since one of my other New Year's resolutions is to eat less sweets (I give this one 1 month tops), I've decided to start off with a nice savory bread. However, I knew if I started off with something that needed proofing and a long overnight wait, I would never succeed with my goal. So I found a great book on quick breads and went to town with a Basil Cheese Bread. To see how it turned out, including recipe and pictures, read more

Basil and Cheese Bread
Altered from Quick Breads by Liz Franklin

320 grams (about 2 3/4 cups) all-purpose flour
2 tbsp baking powder
1/2 tsp salt
1 tsp freshly ground black pepper
3/4 cup vegetable oil
2 eggs
3/4 cup 1% milk
1 heaping cup of freshly grated Parmesan cheese
large handful fresh basil, roughly torn

Preheat oven to 350F.
Prepare loaf pan by greasing the sides (I cheated and used spray) and creating a parchment paper sling.
Sift flour, baking powder, salt in to a large bowl. Stir in black pepper. - If you do not have a sifter, then whisk all ingredients together for several minutes.
In another bowl, whisk oil, eggs and milk together.
Stir milk mixture, lightly, but thoroughly into flour mixture. Lightly mix until all flour has been absorbed and dough is even.
Fold parmesan cheese and basil into dough until incorporated. Do not overmix.
Spoon mixture into prepared pan and bake for 1 hour (or until loaf is nicely risen and wooden skewer comes out clean).
Remove from oven and leave in pan for 20 minutes.
Use sling to lift bread and move to wire rack for cooling (don't cool on the sling).
Slice and enjoy plain or with herbed butter!

Notes:

I wish I had added more black pepper and more cheese. A lot more cheese. If I do this recipe again, it will definitely be a 1/2 tbsp of pepper and 1 1/2 cups of cheese.
This recipe had me add the wet to the dry, I should have done it the other way around to prevent clumping.
The original recipe called for sun-dried tomatoes, which I omitted since I didn't have any. I should have upped the black pepper content to make up for the flavor loss.
The end result is more like a savory cake than a bread. The crumb is smooth but falls apart easily.
The crust gets good and crisp, next time I think I'll try adding a bit of cornmeal to the mixture.

View 7 Photos ›

The images ended up being posted backwards, but here are some of the basic steps. Cooling in pan, pulling it out of pan, dough in the pan, lining the pan, mixing the dough, mixing flour mixture, laying out ingredients before hand (important!).

Print recipe with images | without images

The Basics: Pesto

partysugar — Mon, 10 Aug 2009 10:15:17 -0700

When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto is widely available, it's easy to make. Pesto is simply an uncooked paste consisting of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be made with a mortar and pestle or in a food processor. Once you have mastered the basic recipe, you can get creative with other herb, nut, and cheese combinations. To learn the basic technique, read more.

Pesto
From Giada De Laurentiis

Ingredients

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan

Directions

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Makes 1-1 1/2 cups.

Print recipe with images | without images

View 7 Photos ›

'Wich of the Week: Cilantro Chicken Panini

YumSugar — Wed, 03 Jun 2009 14:00:51 -0700

At the farmers market near the Sugar offices, there's an Afghan food stand that sells all sorts of innovative breads and spreads, including a pesto sauce made from cilantro instead of the standard basil. I love the simplicity of the classic margherita pizza, and used that as inspiration for this panino.

The cilantro pesto combines perfectly with fresh tomato and grilled chicken. Instead of using a mild cheese like mozzarella, I subbed in saltier provolone, because it complements the cool flavor of the cilantro. Though cilantro haters won't go for this sandwich, it would be just as lovely with traditional basil pesto. To get the recipe, read more.

Cilantro Chicken Panini With Tomato and Provolone
Original recipe

Ingredients

2 boneless, skinless chicken breasts
Salt and pepper
8 slices multigrain or wheat bread
4 tablespoons cilantro pesto
2 Roma tomatoes, cut into 1/4-inch thick round slices
4 slices provolone cheese

Directions

On a clean work surface, place the chicken breasts on a large piece of plastic wrap, and fold the plastic wrap over to cover the chicken. Using a rolling pin or meat hammer, flatten the chicken until it is about 1/2 an inch thick. Season with salt and pepper.

On a grill or in a lightly oiled grill pan on the stove, cook each piece of chicken for about 5 minutes per side over medium heat. Set aside to cool, then cut each piece in half so you have four pieces of chicken.

To make each sandwich, spread 1 tablespoon of cilantro pesto on one slice of bread, then top with chicken, tomatoes, and a slice of cheese. Place second slice of bread atop cheese.

In a panini press on medium heat or in a skillet on the stove, cook panini until bread is lightly browned and cheese is melted - about 5 minutes in the panini press or 3 minutes per side in a skillet.

Makes 4 panini.

Print recipe with images | without images

Fast & Easy Dinner: Open-Faced Grilled Eggplant Sandwiches

partysugar — Thu, 21 May 2009 07:50:57 -0700

Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.

The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more.

Open-Face Grilled Eggplant Sandwiches
From Food & Wine

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 pound buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
Coarse sea salt

Directions

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

Serves 4.

Print recipe with images | without images

What Would You Make?

partysugar — Wed, 27 Feb 2008 01:01:19 -0800

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

You have a bunch of fragrant basil, creamy goat cheese, and marinara sauce. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

I would start by finely chopping the basil. Next I would stir it into the marinara sauce.
I would fill an oven-proof appetizer dish with the sauce and plop a large chunk of goat cheese in the middle.
I would bake in the oven for 20 minutes until the cheese is melted and the sauce is bubbling.
Meanwhile I would use whatever bread I have on hand - this week I have regular white sandwich bread - to make croutons. I would do this by cutting it into large one inch crustless cubes and crisping it up in the oven while the cheese and sauce bake.
Finally, I would serve the cheese marinara dip with the croutons and skewers for dipping.

Source and Source

Taste Test: Domino's Submarine Sandwiches

partysugar — Tue, 21 Oct 2008 10:15:57 -0700

Last week YumSugar and I got our hands on Domino's recently released hot submarine sandwiches. The sandwiches, which come in four flavors - chicken bacon ranch, Philly cheese steak, Italian, and chicken parm - filled our office with a delicious smell of fresh-baked bread. Each sandwich comes in a neat box that effectively retains the heat. To find out how the sandwiches tasted, read more.

The sandwiches tasted strangely like Domino's pizza. With its chewy, soft texture, the "artisan Italian bread" tastes like their pizza dough.

Philly Cheese Steak: This was my least favorite of the sandwiches. The meat was bland and the veggies soggy. The sandwich lacked flavor.

Chicken Parm: The tomato-basil marinara sauce tasted like Domino's regular pizza sauce, making this sandwich, with its chicken and two types of cheese, seem like a pizza roll.

Italian: Loaded with pepperoni, salami, ham, and peppers, this was my favorite. It tasted like a slice of Italian pizza.

Chicken bacon ranch: The combination of bacon and chicken paired perfectly, making this sandwich my second favorite. However, I couldn't taste the ranch and wondered if the person who made the sandwich forgot to include it.

Overall, I don't think I would go out of my way to eat these sandwiches. They were greasy, with too much dough and not enough filling, and afterward I felt a little gross. However, if you like Domino's pizza, you'll like the sandwiches. They're also great if you're in the mood for pizza but don't want to order an entire pie to yourself. The individual portions can easily be consumed at a desk or workplace.

Have you tried Domino's sandwiches? What did you think?

View 20 Photos ›

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

'Wich of the Week: Honey-Basil Grilled Cheese

YumSugar — Wed, 09 Apr 2008 12:13:31 -0700

When it comes to American comfort foods, it's hard to beat the classic grilled cheese sandwich. Clearly, I'm not the only one who thinks so, since April is Grilled Cheese Month, and this Sunday is Grilled Cheese Day. For this week's 'wich, I decided to celebrate early with a tasty twist on the old favorite.

For this version, which features creamy mozzarella and salty fontina, I recommend choosing a multigrain or wheat bread that's just a tiny bit sweet. It makes the perfect enclosure to a fresh, but decadent combination of sweet strawberry tomatoes, basil, and honey. For the recipe and step-by-step photos, read more.

Honey-Basil Grilled Cheese
Original Recipe

Ingredients

4 slices multigrain bread (I used Vital Vittles 12-Grain)
6 strawberry tomatoes, thinly sliced
3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife
10 slices fontina cheese, cut with a cheese slicer
12 to 16 large basil leaves
Honey to taste
Butter (to coat bread for grilling)

Directions
Makes two sandwiches.

To make each sandwich, spread one side of each slice of bread with desired amount of butter.
On the opposite side of two of the slices, spread a generous amount of honey, just enough to cover the surface.

Divide the tomatoes between the two sandwiches and arrange the slices on top of the honey. Then, lay four slices of fontina cheese on top of each tomato-topped slice.
Divide the basil leaves between the two sandwiches and lay atop the fontina. Then top each basil-covered slice with the sliced mozzarella. Top with remaining bread slices, butter side up.

Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the cheese melts evenly, cover the skillet with a lid while cooking. Grill each side for about 3 to 5 minutes, until lightly browned.

Print recipe with images | without images

View 13 Photos ›

Fast & Easy Dinner: Bread and Tomato Soup

partysugar — Thu, 28 Aug 2008 07:45:25 -0700

As much as I love complex cooking techniques and innovative recipes, sometimes I crave a pure, simple, delicious meal. A dish with no frills or exotic ingredients. A dish like this comforting bread and tomato soup.

Garlic and fresh basil act as awarding-winning supporters to the lush, sweet tomatoes. For a real treat, serve with a grilled cheese sandwich. To learn how to make this uncomplicated soup, read more.

Bread and Tomato Soup
From Cookie magazine

Ingredients

1 cup olive oil
3 garlic cloves, peeled and smashed
6 cups day-old white bread, without crusts, torn into small pieces
1 (28-ounce) can whole peeled tomatoes, pureed with their juice
4 cups vegetable stock (or water)
3 to 4 basil leaves, torn into small pieces
Kosher salt to taste

Directions

Heat the oil in a large, deep saucepan over low heat.
Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
Add the tomatoes, stock, basil, and salt.
Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.

Serves 6.

Print recipe with images | without images

Chicken Parmesan Two Ways - Beginner & Expert

partysugar — Tue, 12 Jun 2007 14:38:19 -0700

After macaroni and cheese, Chicken Parmesan is one of my all time favorite comfort foods. Breaded, crispy chicken, sweet warm tomato sauce, and gooey mozzarella, could you get any closer to perfection? Although the breading, dredging in flour, and egg steps may be a little intimidating, with help from the store, a delicious Chicken Parmesan can be made by any beginner cook! If you're up to a culinary challenge, tackle the expert recipe by making a fresh tomato sauce with hand torn basil and salty crushed black Kalamata olives. To choose which way you'll make it, view the recipes for both, just read more

Beginner Chicken Parmesan
From E-Rcps

2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired)
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
2 cups store bought Italian tomato sauce
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste

With the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").
Spread the bread crumbs on a flat plate.
Preheat oven to 400 degrees F.
Set the tomato sauce on low heat to warm (it will spread more easily).
Thoroughly coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).
On medium-high heat, melt the butter with the olive oil. Saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
Place 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.
Cook the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.
Serve with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

Serves 4-6.

Print recipe with images | without images

Expert Chicken Parmesan
From Tyler Florence

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.
Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken.
Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder. Season with salt and pepper and stir with a fork until thoroughly combined.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil.
Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Serves 4.

Print recipe with images | without images