Pesto provides endless possibilities

30 June 2013

Never underestimate a good pesto recipe.

Pesto can be used to coat chicken for baking; it can be tossed with pasta for an easy-to-make dinner; it can be combined with a bit of mayonnaise to make a potato salad dressing — the possibilities are endless.

Italian basil is usually available at Tahoe farmers markets, which run from about May through September, but can sometimes be hard to find in stores. During the months when it is available, I keep homemade pesto in my fridge at all times.

The recipe I use was given to me by one of the reporters at my last job. He got it from “Pasta Cooking” by Jeni Wright. He said it was his favorite recipe, and it has become mine, too.

While some pesto recipes are more Parmesan and olive oil, this one is all about the basil, as it should be. The original also calls for four tablespoons of butter and a dash of pepper, which you can add if you like. I leave it out. Be prepared for the strong basil flavor. I love it.

If the pesto gets a little dry in the fridge, just stir a little more olive oil into it. It’s definitely something worth keeping around.

Ingredients
2 garlic cloves
1/4 cup pine nuts, toasted
1 packed cup of fresh basil leaves (about two bunches, just the leaves, not the stems)
1/2 cup olive oil
4 tablespoons Parmesan cheese
Dash of salt

Put all ingredients into a food processor and blend until smooth.

Chicken cutlets ready for any night of the week

12 May 2013

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Growing up, my family ate a lot of chicken. Mom would make Jamaican jerk chicken, lemon chicken and everything in between. My brother and I went through a phase where we complained any time it was put in front of us. “Again?” we’d ask. But mom likes chicken, and still does. Like most moms, she wanted to put something good in front of us and tried to mix it up once in a while.

I was searching for good make-ahead dinners when I saw this recipe in the March edition of Bon Appétit. I had once made Parmesan chicken and wasn’t terribly impressed by the recipe I used. This one, however, looked easy enough to put together and sounded like it would have a nice crust.

The panko and Parmigiano-Reggiano combination lends itself to a well-made crust that is packed with flavor. If you don’t have panko, regular breadcrumbs will do, though the finished cutlets won’t have as much of a crunch to them.

These freeze surprisingly well. I portioned them and kept some in the freezer for about two months. I was worried the breadcrumb mixture would turn soggy once they were defrosted, but they didn’t. They are ideal for weeknight meals. If you take them out of the freezer and let them defrost in the fridge, they will be ready to go by the time you return home. It was nice to come home during a busy work week and have something ready to toss in a pan.

This post is dedicated to moms such as mine, who work to put dinner on the table night after night, with or without thanks. Happy Mother’s Day.

Ingredients
3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmigiano Reggiano
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
8 tablespoons olive oil, divided
1 lemon, halved

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in two batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

Giving cauliflower a second chance

17 March 2013

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Cauliflower has never been at the top of my list of preferred vegetables. I’ve always seen it as a bland version of broccoli, probably because I never knew what to do with it.

This recipe in Bon Appetít made me want to give it another chance. Cheese makes a lot of things taste better, and this recipe is no exception. While the original recipe didn’t specify what kind of Parmesan to use, choose a harder Parmesan, such as Parmigiano Reggiano, for the best result. Soft Parmesans will just turn gummy, but harder versions will become slightly crispy during the baking process.

There’s a lot to like about this side dish. Roasting the cauliflower brings out the vegetable’s flavor, while the Parmesan adds a little salty, crispy kick to each bite. The roasted garlic is mellow enough to eat with the cauliflower without overpowering the other flavors.

Next time I head to the grocery store, I’ll think twice about passing up the cauliflower.

Ingredients
1 head cauliflower
1 sliced medium onion
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
Salt
White or black pepper
1/2 cup grated Parmesan

Preheat oven to 425 degrees F. Cut cauliflower into florets; toss on a large rimmed baking sheet with onion, thyme, garlic and olive oil. Season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan. Toss to combine. Roast until cauliflower is tender, 10-12 minutes longer.