Corned Beef Parmigiano

Actually...

2009-05-19T21:02:00.004-04:00

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!

Ingredients

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)

Directions

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

2009-05-19T18:53:00.004-04:00

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.

FYI

2009-04-15T15:21:00.002-04:00

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!

Italia

2009-04-13T23:37:00.003-04:00

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!

2009-04-13T12:38:00.007-04:00

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

Directions

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)

Ingredients

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

Directions

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

Ingredients

2 cups of milk
4 tablespoons of butter
3 tablespoons of flour
1/4 teaspoon of salt

Directions

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!

Breakfast Time!

2009-04-06T10:43:00.004-04:00

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

Welcome!!

2009-03-26T20:01:00.003-04:00

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.

2009-03-25T11:07:00.003-04:00

I stumbled across this article when I was on Twitter last night. I am definitely NOT a Mets fan, GO YANKEES, but Brian is and now I can say I will actually be excited to go to games with him because while he watches, I will be feasting!

First Recipe!

2009-03-24T13:54:00.006-04:00

I am going to post my mom's recipe for a killer bolognese sauce. My favorite way to serve it is on top of bucatini See here which resembles spaghetti but has a hole in the middle. Also when serving, I love putting a dollop of fresh ricotta on top but it's totally up to you. Also be sure there is plenty of grated locatelli or parmigiano reggiano cheese for you and your guests to add if they like!

You can make this sauce before hand and freeze it or keep it in the refrigerator for 2 or 3 days. When it is cool, a hard skin will form on top (this is the fat and you can take it off and dump it or leave a little bit in because it can add flavor.) I usually can't help but sneak a few tastes in by dipping bread in the sauce while it cooks! I hope you enjoy

Warning: this does take some time to prepare so read through the directions before you start

Mama G's Bolognese Sauce (yields about 5 cups)

Ingredients
1/4 cup of extra virgin olive oil
1 small onion (minced finely)
1 stalk of celery (minced finely)
1/2 medium to large carrot (minced finely)
2-3 pieces of prosciutto (minced finely) <- optional
1 3/4 pounds of ground chuck meat
salt & pepper to taste
1/2 cup dry white wine
1 cup of whole milk
1 cup of beef broth (preferably Pacific brand)
1 28oz can of pureed italian plum tomatoes (San Marzano type is best)

Directions

Heat the oil in a large pot on medium heat.
Saute onions until soft and translucent (not browned)
Add celery and carrots and cook about 3 more minutes
Add prosciutto, cook about 2 more minutes
Crumble the chopped meat into the pot and cook until the pink disappears (do not brown)
Add the wine and cook until it evaporates (about 4 or 5 minutes)
Reduce heat to medium/low and add the milk (stir occasionally until it evaporates at least 5 minutes or more)
While this is happening ... heat up tomatoes and broth in a small pan until hot
Add the tomato/broth mixture to the main pot with the meat after the milk evaporates and cook on low for 2 1/2 hours (stir occasionally so the sauce doesn't stick to the pot)
Add salt & pepper to taste
Bravissimo! Enjoy

Welcome

2009-03-24T13:18:00.000-04:00

Hey everyone! The purpose of this blog is going to be sharing recipes, restaurant reviews, and really anything related to the food world with all of you! The title stems from my Italian heritage and my boyfriends Irish heritage. This will be a joint venture for us. We will focus on, but not solely, recipes and restaurants that are within the scope of young professionals. I hope you all enjoy and make sure to check out my brother and sister in law's blog, Sunday Sauce!