Tuesday, May 19, 2009


Actually... I am going to post the dinner that I quickly whipped up for dinner tonight for my dad, mom, and myself. It was a recipe from Giada's cookbook "Giada's Kitchen" and was called "Chicken Scallopine with Saffron Cream Sauce". I am a huge fan of saffron, I love the flavor and color that it evokes from the food that you add it too and it works perfectly in this dish. As a side I made a "Near East" brand Whole Grain Roasted Garlic blend. Let's get onto the recipe! Note: I added a little bit of flour when I added the heavy cream to make the sauce a little bit thicker.

I apologize for the picture but we ate the food before I decided that I was going to post the recipe!

  • 2 tablespoons of olive oil
  • 1 pound of chicken cutlets (scallopine - thin)
  • 2 shallots, sliced (I minced mine)
  • 1 glove of garlic minced
  • 1/2 cup of dry white wine
  • 1 1/2 cups of low sodium chicken broth
  • 1/4 teaspoon of saffron threads
  • 1/2 cup of heavy cream
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 3 tablespoons chopped fresh flat leaf parsley (optional)

  • Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper (both sides).
  • Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm
  • Reduce the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper (this is where I added about 2 pinches of flour). Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
  • Sprinkle with parsley (if wanted) and serve immediately.

We're Backkkk

Hey all! The hiatus is over and CB Parm will be back in full swing very shortly. I just graduated this past Sunday (May 17th) from Villanova University School of Business. It is very weird being the the "real world now" I must say! The blog will resume on June 2 which is the day after me and Brian dine at La Esquina - A Latin American Restaurant in New York City - and we will upload pictures and our reviews! Talk to you all then

Also - last night I attended a wine tasting that was hosted by the Westchester Italian Cultural Society for their Young Professionals Club. This is a club for people aged 21-40 who are passionate about Italian culture and provides them with a venue to discuss and explore this passion with others. Here is a picture from the night! We sampled wines from Tuscany, Sicily, and Piemonte that were provided by Mount Kisco Wine & Spirits and light fare from Casa Brusco in Eastchester.

Wednesday, April 15, 2009


Hey everyone - I just want to state that the frequency of posts will be on the upswing once I graduate. I am graduating the weekend of May 15 from Villanova University School of Business and have many end of the semester projects to tend to. Just wanted to let you all know!

Monday, April 13, 2009


Well, I stumbled across my pictures from Italy last summer and thought that I would share them with everyone so I made an album for you all to see! Feel free to ask any questions you have!

Happy Easter!

I hope you all enjoyed your holiday! I am going to share a recipe that my mom always makes on Easter which is Crespelle alla Bolognese which she learned from a Marcella Hazan cookbook. This is similar to a crepe but it is filled with Bolognese sauce. I have also created a photo gallery depicting the different steps. Onto the recipe!

For 6 Crespelle (may double or triple as needed)

Bolognese Sauce (2 1/2 cups) -
  • 2 tablespoons of yellow onion
  • 3 tablespoons of olive oil
  • 3 tablespoons of butter
  • 2 tablespoons of chopped celery
  • 2 tablespoons of chopped carrot
  • 3/4 lb of fresh ground chuck
  • 1 cup dry white wine
  • 1/2 cup of whole milk
  • pinch (or more) of nutmeg to taste
  • 2 cups of canned italian tomatoes
  • salt to taste
  • Saute onion in oil and butter until transparent, add carrot and celery and cook about 3-5 minutes more
  • Add meat - crumbling and cooking until no pink shows
  • Add salt and wine and turn up the heat to medium high and let wine evaporate
  • Add milk and cook until it evaporates
  • Add nutmeg to taste and tomatoes
  • Lower the heat to slow simmer and cook 3 1/2 - 4 hours uncovered
Crepelle (about 6)

  • Crepe pan or small frying pan
  • 1 cup of whole milk
  • 3/4 cup of flour
  • 2 eggs, lightly beaten
  • 2 tablespoons butter
  • 1/8 teaspoon of salt
  • Mix flour into milk in a bowl - when mixed add salt and eggs and mix well again
  • Heat saute pan (crepe pan) and smear it with butter
  • When very hot - add about 2 tablespoons of batter to pan and tilt until the pan is coated
  • When set, flip over (whole process takes about 1 minute)
  • Don't flip too soon or crepe will tear
  • Set aside to make bechamel sauce
Bechamel Sauce

  • 2 cups of milk
  • 4 tablespoons of butter
  • 3 tablespoons of flour
  • 1/4 teaspoon of salt
  • Heat milk until almost boiling - Remove from heat
  • In a deep saucepan, melt butter and flour and cook, constantly stirring, about 3-4 minutes
  • Add hot milk, about 2 tablespoons at a time
  • STIR WELL after each addition
  • When 1/2 of milk is absorbed put in the rest and mix well
  • Set aside
[ Grate 1 cup fresh parmigiano cheese and preheat oven to 450 degrees ]

Assembly - you will need a lightly greased baking pan and a medium mixing bowl
  • Take 3/4 of the Bolognese sauce and put int a bowl and add about 2 tablespoons of the Bechamel sauce and stir together
  • Take a crespelle and put about 2 tablespoons of the mixture above and put in in the top center of the crepe and roll then place it in the pan seam side down
  • Place all rolls in the pan
  • To the remaining Bolognese sauce add 4 more tablespoons of the Bechamel sauce (or more untill it is creamy) and spread over the top of the rolls
  • Add dollops of the plain remaining Bechamel sauce over the top as well
  • Sprinkle generously with grated fresh parmigiano cheese to taste
  • Bake at 450 degrees for about 15 minutes until bubbly and slightly brown
Mangia Bene!

Monday, April 6, 2009

Breakfast Time!

Hey there. Long time no post. I just got home from school after watching Villanova succumb to UNC in the NCAA Final Four. Can't say I was too happy about it. To comfort myself (and appease my stomach) I made myself a hearty breakfast.

  • First I put a little bit of extra virgin olive oil, about 2 tablespoons, in a frying pan to heat up (about medium-high on the stove) to start the potatoes (I use Ore-Ida® Southern Style Hash Browns).
  • Next I added about a little more then a handful of the potatoes. Since the potatoes are unseasoned, while they were frying I sprinkled on salt, pepper, garlic powder, a pinch of curry powder and a pinch of chili powder.
  • Once they were done, (about 3 minutes), I took them out of the pan and onto a paper towel to de-grease them.
  • While they were de-greasing I added my egg to the frying pan that I had just cooked my potatoes in and lowered the heat to about a medium-low temperature
  • I then transfered them onto a plate and added some shredded cheddar cheese and popped them into the micro for 30 seconds so that the cheese could melt.
  • After the cheese was all melty I took the plate out of the micro and put it on top of the frying pan that my egg was in to expedite the cooking time and keep the potatoes warm.
  • While this happend I sliced my mini-bagel in half, toasted, and then buttered it.
  • Then after everything was finished splashed a little bit of hot sauce on and... devoured it

Thursday, March 26, 2009


Hey Everyone,
I hope everyone is as excited as I am for this blog. I think it will be a great opportunity to share ideas, diet habits, recipes and creativity with all to see and learn. One of the things we all have in common as human beings; WE ALL GOTTA EAT BABY!!
Till next time.