Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

If I could be candid for a moment. I was going to publish this dish separately until I saw this week's #SundaySupper theme of Last Minute Holiday Meals, hosted by T.R. of Gluten Free Crumbley and Wendy of Wholistic Woman. I think it fits in nicely with the theme because it's a braised dish which is perfect for the weather, but it's chicken so it's not simmering for hours which means it can be prepared quickly.

Inspiration Behind the Dish

I have become very familiar with this dish over the years. If memory serves me correctly, the first time I prepared it was for a dinner party I hosted. At the time, I was still a novice cook that only knew to follow recipe instructions, but kept coming back to it once I realized how well thought out the dish is. It ended up having a profound influence on the direction of my cooking style.

Dish Details

I have adapted it over time but the source recipe can be found on page 166 of Michael Chiarello's Casual Cooking By Michael Chiarello with Janet Fletcher.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup hot water
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 tablespoon garlic, minced
2 tablespoons plus 1 tablespoon Italian parsley, chopped
1 cup tomato purée
1 cup chicken stock

Method

1. Finish the mise en place. Place the dried porcini in a small bowl and pour the hot water over them and set aside for 30 minutes so the mushrooms rehydrate. While you're waiting, I recommend puréeing the tomatoes, mincing garlic and chopping parsley. Once the mushrooms are rehydrated lift them out of the water with a slotted spoon and chop, then set aside to reserve. Pass the water in which the mushrooms were soaked through a double layer of paper towels, then set aside and reserve.

2. Sear the chicken. Coat the bottom of a large skillet with a thin layer of olive oil (approximately 1 teaspoon) and place over medium-high heat. Season the chicken on both sides with salt and pepper, then place in the skillet, skin side down, to sear once the olive oil starts to smoke until well browned, approximately eight to ten minutes. Turn and sear on the second side, approximately two minutes, then remove from the skillet and set aside.

3. Layer flavor and simmer. Drain all but one tablespoon of the oil from the skillet and return to the stovetop over medium heat. Add the garlic and stir until it starts to color, then two tablespoons parsley and reserved porcini, stirring until fragrant. Add the tomato purée, chicken stock and reserved mushroom broth, scraping the bottom of the skillet to loosen any fond. Return the chicken to the skillet, skin side up and bring to a simmer, then reduce the heat, cover the skillet and simmer until the chicken is fully cooked through, approximately thirty minutes. Remove the chicken from the skillet, then raise the temperature to high, boiling the sauce to reduce and thicken, approximately five minutes. To serve spoon the sauce on the plate and top with chicken and garnish with the remaining parsley.

Final Thoughts

The word cacciatore is Italian for hunter and is considered a rustic dish out of central Italy that is commonly made with onions, tomatoes mushrooms and bell peppers, as I've previously demonstrated, however I like this version for extracting such incredible flavor from basic ingredients and, as I said above, it cooks quickly. Possibly the only ingredient that might seem exotic is the dried mushrooms, however I have found that they are readily available at most supermarkets. Chef Chiarello notes in his book that thighs are the part of the chicken that is best for braising because they're moister and, therefore, don't dry out as easily as say breast meat, for example. This dish taught me how to layer flavors and opened my mind to the concept of a mirepoix. I also find the utilization of the water used to soak the dried porcini in the braising fluid quite innovative.

I've prepared an entrée here, but don't miss the many other last minute holiday recipes of varying courses prepared for this week's #SundaySupper, which are below.

Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Scallops with Cranberry Bacon Jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tortellini Caprese Bites by The Freshman Cook
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Healthier Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Mozzarella Ice Cream with Tomato Jam and Candied Basil #FWCon #WiswconsinCheese

Mozzarella Ice Cream with Tomato Jam and Candied Basil #FWCon #WiswconsinCheese

Yikes! Has it really been two weeks since my last post? Where has the time gone? In all honesty, I have been pretty busy with my daughter finishing up her school year and I was eating a lot of heat and serve dinners Mrs. Stuntman purchased from Costco. There's nothing wrong with them, but they're not appropriate to publish here.

In addition, my summer schedule significantly changed a couple of weeks ago when Mrs. Stuntman and I agreed that I would make a return trip to the Food and Wine Conference next month. I have very fond memories from last year's conference because I was able to connect in person with so many people I had been speaking to online and because I won a recipe contest with a filet mignon dish.

Inspiration Behind the Dish

Speaking of recipe contests, Wisconsin Cheese has sponsored one for the 2015 Food and Wine Conference and this is my entry. The rules stated that each entrant develop an original, easy summer recipe, so per (what has become) my standard operating procedure, I consulted my copy of The Flavor Bible which suggested pairings with wine, bread, and fruit. I had originally planned to prepare either a crostini or bruschetta, however one evening I was replicating the caprese pasta dish I published last autumn and thought that the flavors of mozzarella, tomato and basil might work here, but I knew that a plate of sliced tomato, mozzarella and basil drizzled with some balsamic would be insufficient. I had always been intrigued by dessert menus at fine dining establishments that feature cheese plates, so it occurred to me concept of a caprese salad could be converted into a dessert.

Dish Details

For each component of this dish, I studied several versions I found from a google search and used similarities between them to develop these original recipes. I believe this dish could be featured on any fine dining dessert menu. One of the requirements was to use cheese produced from cow's milk from a Wisconsin cheese producer so I ensured I used mozzarella from one of these companies.

Ingredients

For the tomato jam:
2 pounds Roma Tomatoes, coarsely chopped
Juice from 3 limes (approximately 1/2 cup)
1 pinch kosher salt
1 cup sugar

For the ice cream:
8 ounces mozzarella, coarsely chopped
2 cups heavy cream
1 cup whole milk
1 cup sugar
4 egg yolks

For the basil:
1 bunch fresh basil leaves
1 egg white
1/2 cup sugar

Method

1. Prepare the jam. In a medium saucepan, combine all ingredients over medium high heat and bring to a boil. Reduce heat to a simmer and stir occasionally until the jam is thick enough to coat the back of a spoon, approximately 1 1/2 to 2 hours.

2. Prepare the ice cream. Put the mozzarella cream and milk in a blender and blend until the cheese has broken into bits. Separate the eggs and place the yolks in a separate bowl and beat, then set aside. Combine the dairy mixture with the sugar into a medium saucepan over low heat to warm. Slowly raise the heat. Once the mixture reaches approximately 100° Fahrenheit and pour approximately 1/2 cup of the dairy into the eggs to temper them. Pour the egg yolks and cream back into the dairy and stir. Continue to slowly raise the heat and stir until the mixture reaches 175° Fahrenheit, then remove from heat and transfer the custard to a medium bowl and place in an ice bath to cool, then refrigerate for at least 3 to 4 hours. Transfer the custard to your ice cream machine, then churn according to the manufacturer's instructions.

3. Candy the basil. Place the egg white in a bowl and then the sugar on a small plate. Dip a basil leaf into the egg white and shake off any excess, then dredge the leaf in the sugar on both sides, then place on a parchment-lined sheet pan to dry, approximately 10 to 12 hours. To plate, spoon some jam on a cold plate, top with a scoop of ice cream and garnish with candied basil leaves.

Final Thoughts

The 2015 Food and Wine Conference will be held July 17 through 19 at the Rosen Shingle Creek in Orlando, Florida and will connect bloggers with small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands. Topics of discussion will range from search engine optimization, marketing and promotion on social media, and effective writing to publishing a cookbook, working with public relations agencies and food photography. I invite you to attend and recommend you use the promotion code available from any of the 33 brand ambassadors to receive a $50 discount off of a conference ticket. Even if you are not attending, I encourage you to stay updated by following the #FWCon hashtag and by giving the Food and Wine Conference facebook page a 'Like', adding the G+ page to your circles, and following the twitter and pinterest pages. Furthermore, please 'Like' Wisconsin Cheese on facebook and follow them on twitter, pinterest and Instagram.

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Happy 2015! I trust everyone reading this has a pleasant Holiday. If each new year offers the opportunity for a new start, 2015 is true for me on several levels. It is my first winter as a Washington resident. I'll also start the year with a new rear bumper on my car. It's more of an inconvenience than anything. I was stopped at a light when someone tapped me from behind as they were decelerating probably going 5 miles per hour or less. There were no injuries to either party involved in the collision.

Speaking of beginning again, today is the first day back at the office for most, so this dish is very timely. I like the concept of this dish because it's classic comfort food, but without the work normally required for the dish.

The Source

Adapted from pages 18 and 77 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

6 cloves garlic, smashed with the side of a chef's knife
2 tablespoons extra-virgin olive oil
1 28-ounce can whole or diced San Marzano tomatoes, puréed
Kosher salt
Freshly ground black pepper
1 pound sweet Italian sausage meat, cut into 1/4-inch cubes
1 cup chicken stock
2 tablespoons fresh basil
2 tablespoons parmesan cheese, grated
12 ounces box spaghetti

Method

1. Fire a large pot of well-salted water over high heat to bring to a boil. Separately, heat the olive oil over medium heat in a large skillet. Once the oil starts to smoke, add the garlic and sauté until the cloves are lightly browned. Stir in the tomato purée into the skillet and season with salt and pepper. Simmer until the tomatoes reduce and the sauce thickens.

2. Stir the chicken stock into the tomato sauce and simmer for an additional 5 minutes. Drop the pasta into the water and boil for 2 to 3 minutes less than the directions on the package instruct. Add the sausage pearls into the sauce and cook for at 10 to 12 minutes until the sausage has fully cooked through. Once the pasta has cooked, drain, then toss with the sauce. Serve in warmed bowls garnished with basil and parmesan.

Before you go, check out the other Weekday Suppers that follow this one!

• Tuesday, January 6th: Chicken Salad Sandwich by A Mama, Baby & Shar-pei in the Kitchen
• Wednesday, January 7th: Pulled Pork Tacos with Harvest Slaw by Cindy's Recipes and Writings
• Thursday, January 8th: Moroccan Roasted Cauliflower in Tomato Sauce by Nik Snacks
• Friday, January 9th: Egg Drop Soup by The Foodie Army Wife

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

One of the issues I had on a prior visit to the Irvington Farmer's Market was that I went not really thinking of what dish could I prepare with (insert produce)? so I went with a different approach this time and brought my copy of The Flavor Bible. As I looked through the offerings, I noticed these cherry tomatoes, and along with some basil I purchased from a different vendor, noticed a flavor affinity of tomato, basil, scallops, and pasta.

Well, things did not go as planned because the basil was used in the chicken salad but I found this dish to use the tomatoes I purchased. One other item I used from the farmer's market was oyster mushrooms in this dish.

The Challenge

Attempt something different. I don't prepare many appetizers here and thought I could use some variety.

The Source

I adapted this dish from Martha Stewart's website. I have issues with it's preparation, however. First, I'd never put the scallop in butter. I use high heat and butter would burn while I waited for the pan to get to the proper temperature. Secondly, cooking a scallop for 3 to 4 minutes per side will result in an overcooked scallop. Third, I advise wilting spinach by just putting the rinsed leaves into a skillet similar to the method demonstrated in my spinach pasta dish because the oil will splatter once wet spinach leaves hit the pan, creating a dangerous situation.

Ingredients

20 grape tomatoes, quartered
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 cup oyster mushrooms, chopped into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 cups packed spinach leaves, washed thoroughly
4 large sea scallops

Method

1. Prepare the salsa. Cut each tomato quarter in half, then place in a small bowl. Add 2 tablespoons olive oil and the red wine vinegar, season with salt and pepper, then toss to combine and set aside.

2. Prepare the mushrooms. Heat butter in a medium skillet over medium heat. Once melted, add the mushrooms and season with salt, pepper and sugar. Cook until softened, approximately 3 to 4 minutes. Stir in the thyme and rosemary. Set aside and keep warm.

3. Prepare the spinach. Put the wet spinach leaves in a large skillet over medium heat and season with salt and pepper. Cook, stirring until wilted, approximately 5 minutes. Set aside and keep warm.

4. Prepare the scallops and finish the dish. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Place the remaining tablespoon olive oil a medium skillet over high heat. Once the oil smokes, sear the scallops in the pan on one side only, approximately 1 to 2 minutes. Remove from the pan and rest to allow for carryover cooking. To plate, spoon some spinach in the center of the plate, then top the spinach with one scallop, seared side up. Surround the scallop by garnishing the dish with the mushrooms and tomatoes.

Successful?

While I was pleased with the flavors of this dish, I believe the photo above could have been better. I'm still learning and took this picture outside about 1pm on a sunny July day. It's difficult to distinguish the edge of the plate from the pink tablecloth I used due to the glare. Live and learn.

In other news, I haven't addressed one of my favorite TV shows that currently airs in a while, Next Food Network Star. I choose my favorite by answering the question who's cooking show would I watch? and for me, the answer is still Loreal so I'm finding it frustrating that the selection committee seems to be favoring Lenny. To me, it appears the Network has over compensated Paula Deen's absence with Ree, Trisha, and Damaris. What are your thoughts on the matter? Leave a comment below.

Chicken with Mushroom Demi-Glace for a Sauce It Up #SundaySupper

Chicken with Mushroom Demi-Glace

This week, the team at #SundaySupper Movement has decided to Sauce It Up so I thought I would take the opportunity to profile one of five mother sauces of classic French cuisine. In the past, I've only prepared two of the five in their purest form: Hollandaise and tomato; plus I've prepared derivatives of the Hollandaise and a Béchamel. This week, I have decided to prepare a derivative of a Espagnole: the demi-glace.

The Challenge

Expand my understanding of the five mother sauces.

The Source

I adapted this Robert Irvine dish I found on foodnetwork.com

Ingredients

3/4 ounce dried shiitake mushrooms
1 chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs (I used 4 bone-in skin-on thighs)
Kosher salt and freshly ground black pepper
2 tablespoon vegetable oil, divided
1 medium red onion, chopped
1 stalk celery, chopped
1 clove garlic, lightly crushed with the side of a knife blade
1/4 cup dry red wine
1/2 cup chicken stock
4 large tomatoes, cut into wedges
1 tablespoon fresh flat-leaf parsley, chopped
Leaves from 1 large sprig fresh thyme
Spinach leaves, for garnish

Method

1. Complete your mise en place. Place the dried mushrooms in a medium bowl and pour hot water over them and let them soak for 30 minutes to rehydrate. Once complete, strain the mushrooms through paper towels, reserving the soaking fluid and the mushrooms. Set aside. Preheat oven to 350° Fahrenheit. Pat the chicken dry with paper towels, then season on all sides with kosher salt and freshly ground black pepper.

2. Cook the chicken. Heat 1 tablespoon oil in a large sauté pan over medium high heat. Once hot, brown the chicken on all sides, then remove to a foil-lined baking sheet. Place the chicken in the oven and cook until the fluids from the chicken are clear and is fork tender, approximately 35 minutes. Remove from the oven and rest to allow for any carryover cooking.

3. While the chicken is in the oven, prepare the demi-glace. Heat the remaining oil in a medium saucepan over medium-high heat. Once hot, add the red onion, garlic and celery and sauté until lightly browned and softened. Deglaze the pan with red wine, scraping any fond from the bottom of the pan. Let most of the wine evaporate, then add the chicken stock, tomatoes, parsley and thyme. Bring to a boil and reduce the liquid by half, then strain out the solids. Place the fluid back into the saucepan and whisk in 1/2 cup of the reserved mushroom soaking fluid. Warm the sauce so that the flavors infuse. Remove from heat and fold in the mushrooms. Season with kosher salt and freshly ground black pepper, if necessary. To plate, spoon some sauce onto a warmed plate, top with chicken and garnish with spinach leaves.

Successful?

Unfortunately, there was a gap in time between when I finished the preparation of the dish and when I finally sat down to taste a cold meal. While the chicken was flavorful, the flavor of the mushrooms over-powered every other flavor in the sauce and not one of my better tasting dishes. I can't imagine this sauce being a classic and not being flavorful so I'll make another attempt in the future.

If I may, I'd like to comment on a poultry producer that has been in the news recently. If you're unaware, the Food Safety and Inspection Service traced a salmonella outbreak to three plants owned by Foster Farms that sickened over 300 people in twenty states, mostly in the west. A public uproar followed after Foster Farms declined to recall it's product. Normally, I am skeptical of a company that refuses to take no action against a potentially dangerous product but in this case, I understand the position of Foster Farms. Salmonella is a naturally occurring bacteria in raw poultry, so what is one supposed to do? First, follow raw poultry safe handling practices to reduce the risk of cross contamination. Second, cook the chicken to a temperature of at least 165° Fahrenheit which will kill the bacteria. I also read to cook leg quarters and wings to 175° Fahrenheit just to be sure.

This week's Sunday Supper Participants



And finally, please check out this week's Sunday Supper contributors:

Savory Sauces

• Port Wine and Fig Sauce from A Kitchen Hoor's Adventures
• Jalepeno Cranberry Sauce from Hot Momma's Kitchen Chaos
• Homemade Steak Sauce from Juanita's Cocina
• Tomato Kasundi from What Smells So Good?
• Homemade Tartar Sauce from The Foodie Army Wife
• Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
• Homemade Teriyaki Sauce from Curious Cuisiniere
• Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
• Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

• Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
• Italian-Style Tomato Sauce from Hezzi-D's Books and Cooks
• Homemade Guiltless Alfredo Sauce from Momma's Meals
• Sicilian Marinara Sauce from Growing Up Gabel
• Basil Pesto from Take A Bite Out of Boca
• Angel Hair Pasta with Neapolitan Sauce from Cookin' Mimi
• Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
• Lentil Marinara Pasta Sauce from Alida's Kitchen
• Lamb Ragout from Maroc Mama
• Black Walnut Kale Pesto with Zucchini Spaghetti from Sue's Nutrition Buzz
• Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

• Chicken Tikka Masala from I Run For Wine
• Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
• Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
• Jack Daniel's Honey Barbecue Baked Wings from Chocolate Moosey
• Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
• Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
• Mrs. A's Skillet Lemon Chicken from Cupcakes & Kale Chips
• Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
• Sweet & Sour Garlic Chicken Wings from Big Bear's Wife

Sweet Sauces

• Banana Pudding Sauce from Killer Bunnies, Inc
• Raspberry Red Wine Sauce from Treats & Trinkets
• Pumpkin Applesauce from Bobbi's Kozy Kitchen
• Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
• Slow Cooker Applesauce from Citronlimette
• Apple Cider Caramel Sauce from The Messy Baker
• Port Wine Cranberry Sauce from Webicurean
• Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

• Sticky Toffee Pudding w/ Toffee Sauce from girlichef
• Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
• Pear Tatin with Rum Caramel Sauce from Jane's Adventures in Dinner
• Bananas Foster from MidLife Road Trip
• Baked Espresso Berry Pudding from The Urban Mrs
• Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

Summer Panzanella

Summer Panzanella

Like my gazpacho dish I published last month, panzanella has been on my radar for a while. The dish originates out of Tuscany and it's a tomato and bread salad that, like gazpacho, is also popular in the warm summer months when tomatoes are in season. This dish also allowed me to return to my roots by making food from scratch.

The Challenge

Making a pantry item from scratch to be used in another dish.

The Source

I guess you could say I'm returning to my roots in this respect too because I used Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher as my source. The croutons can be found on page 38 and the panzanella is on page 94.

Ingredients

1/2 stick (1/4 cup) unsalted butter
6 cups crust-free, day-old bread, cut into 1/2-inch cubes
6 tablespoons finely grated parmesan cheese, plus more shaved slices from a wedge for garnish
2 pounds tomatoes, peeled, seeded and diced
1/4 cup red onion, minced
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
Kosher salt and freshly ground black pepper, to taste
2 cups arugula

Method

1. Make the croutons: Preheat oven to 350° Fahrenheit. Melt the butter over medium heat in a large skillet. When it begins to foam, add the bread and toss to coat in the butter, then add the grated parmesan and toss again. Immediately transfer the bread to a foil-lined sheet pan and place in the oven, tossing the bread once or twice, until the bread is crisp and lightly colored outside but still soft inside, approximately 15 minutes. Remove from the oven and cool completely.

2. Combine the panzanella ingredients: Drain the tomatoes of any excess fluid in a colander while preparing the rest of your mise en place. In a large bowl, combine the tomatoes, onion, garlic, olive oil, garlic, lemon juice, basil, tarragon, croutons, salt, and pepper. Divide the salad onto serving plates and garnish with arugula and shaved Parmesan.

Successful?

When I presented this salad to Mrs. Stuntman, she complained about the absence of protein (i.e. no bacon? fried egg?). Then she tasted it. I must admit, I'm not a huge fan of raw tomatoes, but it was one of the most well-seasoned and balanced salads I've eaten. I also wanted to get this dish in before the summer tomato season was finished this year. Chef Chiarello has also adapted the concept of the panzanella for the autumn, winter and spring using produce in season so I hope to profile those versions in the future.

Spaghetti alla Bolognese

Spaghetti alla Bolognese

Like my previous dish, I originally profiled this classic sauce in a prior website but I wanted to again for a number of reasons. When I published it the first time, it got overshadowed because it was the first time I made pasta from scratch. Secondly, I ran into this version which largely uses the same ingredients but slightly altered technique so I wanted to determine of these differences affected flavor.

The Source

Adapted from page 154 of the recipe guide of Top Chef University DVD set.

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced medium
1 1/2 pounds ground beef
1 large onion, chopped finely
2 ribs celery, chopped finely
2 medium carrots, chopped finely
4 cloves garlic, minced
1 6-ounce can tomato paste
1 cup dry red wine
2 bay leaves
3-4 leaves fresh basil, torn plus more for garnish
1 cup fluid from canned tomatoes or whole milk
Kosher salt
Freshly ground black pepper
1 pound dried spaghetti
Freshly grated parmesan cheese, for garnish

Method

1. Prepare the protein: In a Dutch oven or a large saucepan, heat the olive oil over medium heat. Once hot, place the pancetta into the pan and cook to render the fat but not crisp, approximately 3 to 4 minutes. Raise the heat to medium high and add the ground beef to the pancetta and stir to combine, breaking up the large pieces of meat. Season with salt and pepper and cook until the beef is well browned and no longer pink, approximately 8 to 10 minutes. Remove the meat from the pan using a slotted spoon, leaving the fat in the pan and reserve.

2. Flavor the sauce: Add the mirepoix ingredients to the pan of rendered fat and sweat. Stir in the garlic and cook until the onions are translucent, approximately 4 to 5 minutes. Add the tomato paste and cook for a minute or two so the flavor concentrates. Deglaze with red wine and reduce so the alcohol evaporates. Add the torn basil leaves and bay leaves and cook for another ten minutes to blend the flavors. Add the tomatoes and reserved meat, stirring to combine. Season with salt and pepper, cover, reduce heat and simmer for 1 1/2 to 2 hours. Add tomato fluid if the level gets too low.

3. Cook the pasta and finish the dish: During the last 30 minutes the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and boil for a minute or two less than the box instructions dictate. Reserve 1 cup pasta water and drain. Then add to the sauce and continue to cook to blend the flavors. Plate onto warmed bowls and garnish with chiffonade basil and parmesan cheese.

Analysis

The recipe I profiled can be found on Saveur Magazine's website. I live this version better because it doesn't simmer as long (however you certainly could do so longer) and it utilizes the pancetta fat more constructively.

Beer Braised Chicken Thighs

Beer Braised Chicken Thighs

I can almost see you rolling your eyes now. Another braised chicken dish? Shouldn't you be gearing up for grilling season? Aren't you bored with braising yet?

But wait! Don't leave yet...

It's no secret that I prepare a lot of skin-on bone-in chicken thighs. They're cheap; they're pretty versatile; and they're the perfect portion size for my soon-to-be kindergartner. However, lately I've been stuck in a rut so recently I went online and looked for some inspiration. I found it in a Rachael Ray recipe on fooodnetwork.com, however I was not inspired how you might expect.

The Challenge

I can see the appeal of Ms. Ray. Her dishes have approachable preparation methods for the home cook and she has the charisma to be relatable to a wide audience, but I believe that her lack of formal culinary training was exposed in this dish. I, too, have no formal training but I do have a lot of experience braising chicken and, hopefully, have applied it to produce a technically superior (which should result in a tastier) dish. I kept the ingredient amounts the same so instead of reviewing the method, please refer to the above link to note the changes I've made below.

Updates

1. I omitted scallions and hot sauce. It's a personal preference but I'm not a huge fan of spicy foods, but I enjoy milder spices to balance other sweet, salty and/or savory flavors in the dish. I also decided to garnish my dish differently. I also substituted a red bell pepper for a green one because I had a red one in my refrigerator.

2. One of the most creative ways I've seen to use bacon I profiled when I first prepared the coq au vin dish. Namely, rendering bacon pieces, removing them, then using the bacon grease to sauté the chicken. By doing this, the flavors of the bacon will infuse into the chicken. Chicken thighs also have a considerable amount of fat underneath their skin that can be rendered when seared which will assist with the mirepoix. Speaking of...

3. I used a full mirepoix, adding carrots to the onion, bell pepper and celery. I also seasoned the mirepoix with kosher salt and instead of sweating it, browned it to create some fond. I also decided to use a thyme bundle instead of chopping it. Lastly, I waited to add the garlic to an already browned mirepoix because burnt garlic has a bitter taste.

4. The instructions are inadequate, in that Ms. Ray doesn't specify how long to simmer the chicken but based upon past experience, I recommend 30 minutes over low to medium-low heat to ensure the highs are fully cooked through. I also omitted the flour because I've found thst reducing the braising fluid is more effective way to thicken the sauce because it concentrates the flavors.

Successful?

I believe so, but if you don't believe me, Mrs. Stuntman noted as she was eating, "I don't know what you did, but this dish tastes good!" However I have one final criticism of this dish because I feel it was improperly named. Yes, beer was in the braising fluid but the strongest flavor in the sauce was the tomatoes.

Pollo alla Cacciatore con Polenta

Pollo alla Cacciatore con Polenta

Since I published the dessert course of a dinner party I hosted earlier this week, I thought I'd also profile the entreé course. I also wanted to do so to show my appreciation to Kaitlin of I Can Cook That because I used recipes from the cookbook I won in her giveaway. I've prepared Michael Chiarello's chicken cacciatore recipe and his polenta recipe in the past, but have since learned Chef Chiarello uses some non-traditional ingredients and wanted to update it.

I also love that Chef Bastianich uses yellow corn meal in her polenta. I've used the stuff that is labeled 'polenta' at the grocery store but struggled to find a significant difference. At almost twice the price it was difficult to justify. Her method is also slightly altered from others I've seen.

The Challenge

Update a dish I profiled earlier with more authentic ingredients.

The Source

Adapted from pages 152 to 153 and 91 to 92 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

8 skin-on bone-in chicken thighs
kosher salt and freshly ground black pepper
all-purpose flour
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 small yellow onion, chopped
1/2 cup dry white wine
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano, minced
8 ounces fresh white mushrooms, sliced
1 red bell pepper, cored, seeded and cut into 1/2-inch strips
1 yellow bell pepper, cored, seeded and cut into 1/2-inch strips
8 cups water, divided
2 bay leaves
1 tablespoon kosher salt, or as needed
1 1/2 cups yellow corn meal
1 tablespoon fresh Italian parsley, chopped fine (for garnish)

Method

1. Season the chicken with kosher salt and freshly ground black pepper. Dredge the chicken in the flour coating them lightly. Heat th vegetable oil in a wide pan with 2 tablespoons of the olive oil and add the chicken to brown. Cook in batches if all of the chicken doesn't fit into the pan at once. Once browned, remove from pan onto a plate.

2. Add the onion to the fat in the pan, stirring for 5 minutes. Deglaze the pan with the white wine and bring to a boil, cooking until reduced by half, about 3 minutes. Add the tomatoes and oregano, lightly seasoning the fluid with salt and pepper. Add the chicken back to the pan, reducing to a simmer, cover and cook for 20 minutes.

3. While the chicken simmers, heat the remaining 2 tablespoons in a skillet over medium-high heat. Add the mushrooms and peppers, tossing until the peppers are wilted but still crisp, seasoning with salt, about 8 minutes.

4. Add the vegetables to the chicken, cover and cook until the vegetables are tender, about 10 to 15 minutes, adding water to barely cover the chicken along the way if necessary.

5. While the vegetables sauté, bring 4 cups of water to a simmer in a small saucepan. Cover and keep warm over medium-low heat. Combine the remaining water, bay leaves and 1 tablespoon salt to a boil in a 3- to 4-quart saucepan over medium-high heat. When boiling, add the olive oil.

6. Slowly add the corn meal to the larger saucepan a little at a time, stirring continuously with a wooden spoon or spatula. This should take approximately 5 minutes. Once all the corn meal has been added, the mixture should be thick, with large bubbles popping on the surface. Reduce heat to medium-low and continue stirring until it becomes so thick that your spoon cannot move easily, about 4 minutes.

7. Add 1 cup of the reserved water to restore the mixture to a smoother consistency and continue stirring until thick. Repeat this process (adding water to loosen and then stirring until thick) until the corn meal is tender, about 20 minutes. Continue stirring weithout the water additions until the corn meal is shiny and it is thick enough to stand a spoon in it. To serve, spoon some polenta on a plate, adding the braising fluid, then topping with the chicken. Garnish with parsley.

Successful?

I kept the polenta a little looser than the recipe suggests so I could present it differently. Most other recipes I've seen combined 1 part polenta with 4 parts liquid, then stirring continuously until thick, so Chef Bastianich alters this process slightly.

Ultimately, the extra effort was worth it as I enjoyed the flavors, but more importantly, my guests did too.