BB: Chicken Piccata

The first Barefoot Blogger recipe for March, Chicken Piccata, is courtesy of Lindsey of Noodle Nights and Muffin Mornings. This is a delicious and quick way to prepare chicken.

You can take out all of life's frustrations when you pound the chicken breasts to 1/4-inch thickness. Just don't overdo it! While your saute pan is heating, the flattened chicken breasts are dredged in flour, dipped in beaten egg, and dredged once again in seasoned bread crumbs before landing in the hot pan. It takes only minutes to saute them.

While the chicken is finishing in the oven for about 5 to 10 minutes, you can make the quick, citrus sauce. Ina calls for lemons, but, since I was out of lemons and had an overabundance of limes, that's what I used. Well, talk about puckery! It takes a brave diner to eat reduced lime sauce. Next time, I'll be sure to have lemons on hand.

I served my piccata with sun-dried tomato mashed potatoes and a spinach salad with blood oranges and red onions. Definitely a tasty meal that I'll make again.


If you visit the BB blogroll, you're bound to see other delicious renditions of Chicken Piccata.


(And just because I have parsley doesn't mean I'll remember to use it. I just wanted to eat this right away.)

TWD: Love those custards

Perhaps it's my perverse nature, but contrary to the majority of TWD bakers this week, I LOVED the lemon cup custard. And the cinnamon-coffee cup custard.

This week's choice was courtesy of Bridget of The Way the Cookie Crumbles.

I've been a fan of custards my whole life, although I wouldn't be able to explain why. I like old-fashioned custard, flan, crème brûlée, anything that is egg-based. Frankly, I just love eggs. I have had them prepared many ways: scrambled, fried, hard boiled, soft boiled, poached, and baked; covered with béchamel, salsa, or a wine reduction sauce (that was in France); made into omelets with a variety of fillings. I have served them for dinner many ways as well.

One of my favorite restaurants in town is called Eggs-N-Things. I bet you can tell what they serve. I eat there on a regular basis, and always take my visiting, out-of-town friends there. I was really looking forward to this week, and I wasn't disappointed.

I chose to make only half a recipe each time, not because I thought I wouldn't like it, but because I wanted to make more flavors. I made the lemon first, using lemon oil to brighten the flavor, and it was very nice indeed.



Then I made the cinnamon-coffee version, adding the powdered coffee to the milk while the cinnamon stick was steeping. I sacrificed my last bowl to my daughter, who had just returned from a weekend knitting retreat in Mission Viejo. In all good conscience, I just couldn't keep it all to myself, now, could I?



I don't know how many TWD bakers will be posting about custard this week, but it's worth checking them out for some interesting comments, at the very least.

No vampires at the Festa

Once again, Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook are hosting Festa Italiana. I had a great time last year, sending in my Neopolitan Panna Cotta.

This time I thought I would go down memory lane and contribute a recipe from the only area in Italy to which I've been -- twice -- Piemonte. On two separate trips to Italy, that's where I've ended up, and I have to say that I would return in an instant. I love the countryside, with villages and buildings perched on all the hilltops and luscious vineyards which produce the most delicious red and white sparkling wine. I ate my first agnolotti on one of those hilltops. On one excursion, a friend and I drove down through Milano towards Asti, and stayed in an old farm house that was converted to a B&B. We spent quite a bit of time in both Piemonte and Liguria, and I recall that we also spent some time in Genova and Torino. One of my favorite places was Noli.

On the second trip, once again I found myself in Piemonte, this time staying in a tiny medieval village in the mountains, Airole. Each morning I'd walk down to the town square and order a special cheese and ham sandwich-like thing for breakfast, then drive down toward the coast to go shopping in Ventimiglia or Nice. There was also a side trip to Monaco and Monte Carlo.

Sometime after these trips, I discovered a cookbook devoted to Piemonte cuisine, so I snatched it up. The dish I'm bringing to the festa comes from this cookbook, reminding me of my wonderful visits to Italy.



Pasta with Garlic and Walnut Sauce
(adapted from A Passion for Piedmont by Matt Kramer)

Sauce:

3 ounces finely chopped walnuts
3 finely chopped garlic cloves (I used three extremely large cloves, possibly too much!)
1/3 cup extra virgin olive oil
salt
freshly ground black pepper
1 cup dried bread crumbs, soaked in 1/2 cup milk

Place all ingredients into a food processor, and process until well-blended. (My sauce was more like a paste, so perhaps adjusting the olive oil would make it more sauce-like, and it was a perfect color match with the whole wheat pasta.)

Pasta:

Boil one pound of pasta in boiling, salted water until al dente. Drain and transfer to a large, warm bowl. Add 1 tablespoon butter and the sauce and mix until the pasta in thoroughly coated. Serve with freshly grated Parmigiano-Reggiano.

My Kitchen, My World: España

The advent of March brings with it the return of My Kitchen, My World, created by Susan and continued by Lauren with the help of Andrea. Personally, I’m glad we only have to cook twice a month now, because I like to study the target country’s food and recipes thoroughly before choosing a dish to make.

Our first journey this month is to Spain, a really beautiful country. Several years ago, I spent several weeks driving around the Iberian peninsula, enjoying the people, food, and scenery. For this particular dish, I wanted to make something more contemporary than traditional.

I happened upon a new cookbook by José Andrés called Made in Spain. The photos are gorgeous and the recipes sound so delicious. This was a difficult choice, to be sure, but I decided to prepare a nice lentil salad for lunch. I remembered most of the ingredients at the grocery, but unless I write an ingredient on my list, I usually forget to buy it. So, this ends up being my version of the recipe.

While I didn’t have any fresh tomatoes, I had just made some oven-roasted plum tomatoes, which I added to the salad. They were the perfect touch.


This is one dish I will definitely make again, even if I do use up my coveted lentils du puy.

Lentil salad with blue cheese

(adapted from Made in Spain by José Andrés)

1 cup dried French green lentils

½ an onion

5 garlic cloves, outer papery skin removed

1 bay leaf

2 tablespoons extra-virgin olive oil

1 teaspoon salt

½ cup diced green bell pepper (which I forgot to buy)

½ cup diced red bell pepper

½ cup diced & seeded plum tomatoes (I used some of my oven-roasted tomatoes)

1 shallot, diced (I used some scallions)

Place the lentils, onion, garlic, bay leaf, olive oil, salt and 4 cups of water into a medium saucepan and bring to a boil over medium heat. Simmer for about 20 minutes, or until the lentils are tender. Strain the lentils, reserving the cooking liquid and discarding the onion, garlic, and bay leaf.

Return the cooking liquid to the pan and boil for about 20 minutes, or until it is reduced to ½ cup. Set aside to cool.

Put the lentils, peppers, tomatoes, and shallot/scallion into a mixing bowl.

Dressing:

3 tablespoons olive oil

2 tablespoons sherry vinegar

2 teaspoons sea salt

2 tablespoons chopped chives

2 ounces good-quality blue cheese

Whisk the olive oil, vinegar, salt, and reduced lentil cooking liquid* together in a separate bowl. Pour the dressing over the salad, sprinkle with the chives and mix well. Crumble the blue cheese over the mixed salad and gently mix that in as well. Divide among 4 dishes and garnish with extra cheese, if desired.

*I didn’t use all the cooking liquid, just enough to make a suitable dressing.

Loose Ends and Updates

Life has gotten a bit more busy and crazy since the first of the year, but it's a good thing. First, I have a loose end to tie up (she says as she hangs her head).

Waaaaay back in November, Marthe bestowed an award upon me. As as my usual analytical case, I kept thinking about how to respond and who else to choose (or target as the case may be). Well, now it's March and I figured I'd just better skip the targets and acknowledge the award, or November would be upon me again, and then I would truly suffer deep embarrassment. So, thank you, Marthe, for your kind thoughts and award.



On to the updates:

Drug house

This has been an ongoing problem since summer. One month ago, the resident of the house was arrested again, along with several people on the police wanted list. Of course, she was released within hours. But, this time, she decided to pack her little self off to rehab for 90 days, so for the first time in months, we have a peaceful neighborhood again. At least for 60 more days, hopefully. After that, we'll wait and see.

Daughter

Back in the fall of 2007, my youngest child set off for college, all the way across the country. It was an adjustment for both of us. But, this past fall, changes in college administration and a difficult roommate situation, precipitated sort of an emotional meltdown. There wasn't much time over winter break to figure it all out because my daughter had a three-week class in Hawaii. When she returned from Hawaii, she blew hot and cold about returning to school, but, in the end, decided to go back. It lasted 24 hours at best. Withdrawing is no easy task with all the paperwork, and then getting her home from the middle of nowhere.

I send a big thanks to my good friend in Reston, VA, for driving up to New York in early February to pick my daughter up, take her back home and provide some R&R before shipping her (and her belongings) back to me. Now my daughter has to find a job in these difficult times and also decide where she will continue school in the fall. Talk about drama.

Job

In January, I started a new job. Actually, it's a second job, in addition to my income-producing job. It's only part-time, but even that takes time away from everything else. On the plus side, I now have health benefits, which I haven't had for 3 years, and I have a small, but steady income. (Anyone who freelances knows the vagaries of accounts payable...) I work in a fairly new public library in my county. I like the job and my co-workers and the building is gorgeous, so I feel very lucky.

The down-side of all these changes is that my baking/cooking/blogging time has been diminished somewhat. I'm still figuring out how to regroup and fit everything in. So, even though I've been quiet, I'm still checking out all the blogs and goings-on and will continue to bake and cook the recipes that are dear to my heart and keep in touch with all of my friends.

Finally, a few weeks ago, I was peering down from my bedroom window, and noticed something strange in the front yard. So, I went down and out to investigate. Standing before me was a lovely yellow daffodil. I didn't plant it. I have never seen any daffodils in that spot before in all of the six years I've lived here. But there it is, and it's still there, smiling at me every time I look out of the window or walk past.

It must be a sign. ;)

TWD: Sigh

Something is clearly amiss here.

First, let me say that I really do love prunes. Better than raisins.

Secondly, I never thought I would say this, but I am chocolated-out. I find it difficult to even look at photos of a chocolate cake. Talk about aversion therapy! Perhaps it has to do with all the pounds of chocolate that have been required for baking these last few months.

When my chocolate groove returns, I will plan on baking the Chocolate Armagnac Cake, for I can tell from everyone's comments that it must be delicious.

Also, it didn't help that my second job required me to work all day Saturday and Sunday, which is prime baking time. Next weekend will be even worse: Saturday, Sunday, and Monday. Guess I will be baking like crazy on Friday.

I've missed very few TWD events, so I figure a day off now and then won't hurt too much. I hope.

Now, if I can figure out why Blogger is acting screwy, I'll be fine. (No fonts)

Daring Bakers: Cake and Ice Cream

And not just any cake, if you please.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

Wendy and Dharm were the lucky Daring Bakers who selected this month’s two-part challenge: a decadent, fudge-like chocolate cake and a complementary ice cream. They each supplied an ice cream recipe for us, although we could improvise if we wished.

The cake was so simple to make – it only required three ingredients, chocolate, butter, and eggs. It’s really magical how those three things can be transformed into a delicious cake.

Now, to be honest, we weren’t really sure we cared for the cake at first. On the first day, the texture was rather powdery. I wrapped the cake well in plastic wrap and foil and placed it in a storage container. I sort of forgot about it for a few days.

But during those few days, something interesting happened to the cake. The texture began to change and the cake morphed into a kind of fudgy, brownie-like cake. We all felt this was a great improvement, so the cake quickly began to disappear.

I have to say, though, that my favorite part of the challenge was the ice cream. After great thought, I chose my flavor: Turrón Ice Cream from The Perfect Scoop, a take-off on the Spanish sweet treat, turrón.

To prepare, I first made some candied orange peel, using some of my freshly harvested blood oranges.

Next, I made the crème anglaise base, departing from the book’s recipe by whisking together the eggs and sugar, then adding the half & half, honey, and salt. At that point, I put the mixture on the stove top and heated it to about 170°F before combining it with the cream. In place of the orange flower water, I used orange oil. After chilling the mixture overnight, I put it into my ice cream maker and watched as it turned into a creamy frozen delight. Just at the end, I added the toasted almonds, pistachios, and candied orange peel.

What a delicious ice cream! I had to be very strict with myself not to consume the base before freezing it, so I made sure to pack the newly-made ice cream into the freezer as soon as possible.

When paired with the Chocolate Valentino, it was a tasty combination of chocolate and orange, and not too overpowering.

If you have a chance to look at some of the Daring Baker’s blogs, please do. Each one will have a different ice cream or frozen concoction to go along with the cake. Thanks, too, to Dharm and Wendy, our hosts, and to Lis and Ivonne, the DB masterminds.

The recipe for the cake may be found on the hosts’ blogs.

Turrón Ice Cream

(The Perfect Scoop by David Lebovitz)

1 ½ cups (375 ml) half & half

½ cup (100 g) sugar

¼ cup (60 ml) good-flavored honey

pinch of salt

1 orange

1 ½ cups (375 ml) heavy cream

5 large egg yolks

1 teaspoon orange-flower water

2 tablespoons chopped candied orange peel

2/3 cup (75 g) almonds, toasted and coarsely chopped

¼ cup (30 g) shelled unsalted pistachio nuts, coarsely chopped

Warm the half & half, sugar, honey, and salt in a medium saucepan. Zest the orange directly into the mixture. Pour the cream into a large bowl and set a mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half & half mixture into the eggs yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

(Note: I made my ice cream base differently from these instructions. See above.)

Pour the custard through the strainer and stir it into the cream to cool. Add the orange-flower water and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, fold in the candied orange peel, almonds, and pistachio nuts.

Makes about 1 quart.