Chicken Saltimbocca
Chicken Saltimbocca
Caesar Salad
Freshly Made Fettuccini with Butter
Mocha Lava Cobbler
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Creamy Caesar Salad with Garlic Croutons
yield: 2 servings
½ head trimmed Romaine lettuce, cut in 1 inch slices
2 ½ inch slices Italian bread, cut in cubes
¼ cup plus extra-virgin olive oil,
1/4 cup parmesan cheese, shreaded
1/4 teaspoon anchovy paste (or 1 small filet mashed)
½ lemon, juiced
½ teaspoon garlic, minced and divided
¼ cup Mayo
¼ teaspoon Dijon mustard
Sea salt and ground black pepper
1 teaspoon fresh parsley, chopped
Small block of parmesan or Romano cheese for garnish
In a small mixing bowl, combine 1 teaspoon garlic, anchovy, lemon and Dijon. Whisk to thoroughly mix. Add Mayo and continue to mix. Taste and add salt and pepper to eliminate acidity of lemon. Set is cooler until needed.
In a small mixing bowl combine ½ teaspoon garlic and 1 tablespoon oil. Mix for 2 minutes to combine and extract garlic oils. Add bread cubes and toss quickly to evenly distribute garlic-oil min. Add parsley, fold in, and transfer croutons to a parchment lined baking sheet. Bake for 3-5 minutes until cubes are golden brown but still chewy in the center. Set aside to cool.
To assemble the salad, Toss Romaine lettuce and Caesar dressing in a mixing bowl to lightly coat, using only half of dressing to begin. Add more dressing if desired uniformly coating the lettuce. Add croutons and fold until evenly distributed. Divide salad between 2 chilled salad plates and garnish with shaved or shredded parmesan block.
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
Chicken Saltimbocca
Yield: 2
2 chicken breast
Salt and pepper to taste
8-10 large fresh sage leaves
2-4 thin slices prosciutto
Oil
½ cup white wine
½ cup chicken broth
2 tablespoons butter
Season chicken with salt and pepper then place sage leaves on top and wrap in prosciutto.
In a skillet over medium high heat add oil and chicken. Cook on both sides until golden brown. Remove chicken and set aside. Add white wine and scrape any fond from bottom of pan. Add chicken stock and reduce by half. Turn heat down to medium low and add butter. Swirl pan until butter is melted. Return chicken back to pan and coat in sauce. If chicken is under cooked, place skillet in preheated oven (350 degrees) and bake for 7-10 minutes or until chicken is to 165 degrees. Serve with pan sauce.
Mocha Brownie pudding (coffee chocolate lava cobbler)
yield: 8
1 cup flour
2 teaspoon baking powder
1 teaspoon salt
2/3 cup sugar
2 tablespoons cocoa powder
½ cup milk
2 tablespoons veggie oil
1 teaspoon vanilla
1 cup brown sugar
4 tablespoons cocoa powder
1 1/2 cup hot coffee
Preheat oven 350
Grease 9×9 pan
In a small bowl mix together flour, baking powder, salt, sugar, 2 tablespoons cocoa powder, milk, veggie oil, and vanilla. The batter will be very thick. Pour into prepared pan, spread evenly.
In a small bowl combine brown sugar and remaining cocoa powder, pour over top of thick batter. DON’T MIX.
Pour hot coffee on top and place in the oven. Bake for 30-40 minutes. Serve warm with vanilla ice cream.
