The Perfect Veal Parm in a Pan

Happy 12 days before Christmas to my lovely bloggie readers!  As I am sure most of you are getting ready for the holidays with an abundance of gift wrapping, shortbread making, credit card maxing fun - I wanted to share another fantastic recipe to take into the holidays.  I have blogged a baked version of veal parmesan in the past, so this is another variation on a fun filled favorite of mine.  This one is particularly flavorful, juicy and tender - getting tomato sauce into every nook and cranny of each piece of veal and melting the cheese oh so perfectly that it's almost too beautiful to eat..... almost.

Ingredients (serves 4 IF served with a side of pasta - if not - serves 2)
4 veal cutlets (pounded down to 1/8 inch)
Salt
Pepper
1 cup all purpose flour
1 1/2 cups breadcrumbs
2 eggs
1/2 cup milk
2 tbsp butter
EVOO
1 cup chopped spanish onion
4 garlic cloves (chopped)
1/2 cup dry red wine
1 28oz can san marzano tomatoes
1 cup tomato puree
2 tbsp fresh chopped basil
1 tbsp fresh chopped parsley
1 tsp fresh oregano
2 cups grated mozzarella
1 cup grated parmesan

Lightly season the veal on both sides with salt and pepper. Place the flour in a shallow bowl or plate and place the breadcrumbs in another shallow bowl.   Beat the eggs and milk together in another shallow bowl.

Dredge the flattened veal chops in the flour and shake off excess. Dip in the egg mixture and then coat both sides with the breadcrumbs. Set aside.

Heat the butter and 2 tablespoons of the EVOO in a heavy large, skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate.

 

Add 1 tablespoon of EVOO and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring to deglaze the pan with a wooden spoon over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley and oregano. Bring the sauce to a boil. Reduce heat to medium and simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season with salt to taste.

Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top  each with a sprinkling of parmesan and mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately.

 xo Chef Natty

Chicken with Mushrooms and White Wine

Tuesday Bluesday.  Is it just me or does it feel like night time 24/7 these days?  This grey sky hasn't moved in what seems like weeks and weeks and I am not a fan.

The only positive this weather does bring out, is the urge to create some comfort food favorites in the kitchen.  Coming out of yet another weekend of way too much eating, this chicken recipe is the perfect combo of vitamins, flavor and booze - all in one dish.  Mushrooms, chicken and white wine are my new favorite combo.  Pair it up with a simple herbed rice or a side salad and you've got a perfect weeknight meal.

Ingredients:(serves 4)
4 large skinless, boneless chicken breasts
1 cup all-purpose flour
salt and pepper
EVOO
3 heaping handfuls of sliced cremini mushrooms
3/4 cup dry white wine
2 shallots (minced)
2 garlic cloved (chopped)
1 1/2 cups chicken stock
3 tbsp unsalted butter

Place your chicken breasts in between two large sheets of saran wrap and then - using a meat tenderizer- pound them down until they are about 1 inch thick.

On a plate, combine your flour with a generous amount of salt and pepper.  Coat the chicken breasts in the flour mixture and set aside.

In a large pan, heat up 1/4 cup of EVOO over medium heat and then add your chicken breasts.  Cook until both sides are slightly golden and the meat is white and juicy.  Remove from the pan and set aside.

In a separate medium pan, heat up 2 tbsp's of your butter and add the mushrooms (try not to crowd the mushrooms or else they will not brown).  Cook them until they are golden brown.  Salt and pepper them at the end and then set aside.

In the same pan you used for the chicken, add another tbsp of EVOO along with the shallots and garlic.  Cook for 1 minute until fragrant and then add your white wine to deglaze the pan.  Scraping up all the bits with a wooden spoon.  Bring the heat up to medium high and reduce by half, add your chicken stock and reduce again by another third.  Add your final tbsp of butter and a pinch of salt and pepper to taste.  If the sauce is still too thin you can lightly sift in 1-2 tsps of flour to thicken.

Add your mushrooms and chicken back to the pan and warm on low for 2 minutes.

Serve immediately & enjoy!

xo Chef Natty

Seafood Linguine with Oven Roasted Tomatoes & Spinach

Almost 5:00 on a Thursday.  I suspect many of you are at work, starring at the digital clock on your computers, waiting for the day to end.  Allow me to provide you with a little culinary snack (a reading snack of course - until they discover how to transport pasta via computers) to get your through the rest of the day - and maybe even inspire a weekend dish.

I made this dish last week on a whim and ended up creating a fantastically fresh and delicious meal.  As per hubs request - he had a carb craving but didn't want to totally dive into a total indulgence - so instead he requested a "healthy pasta" for dinner.  I decided a little roasted tomato, garlic, onion, spinach, scallop, shrimp combo was just the ticket for this mid-week mini-indulgence.  Extra special because I know for many, a quickly prepared dish sometimes takes precedence over taste - luckily this baby's got both.

Ingredients (serves 2-3)
350g fresh linguine (easily found at your local grocer)
3 heaping handfuls of cherry tomatoes
1 Spanish onion
6-8 garlic cloves (minced)
4 heaping handfuls of baby spinach
2-4 large shrimp
2-4 scallops
EVOO
2 tbsp unsalted butter
3/4 cup chopped fresh parsley
Salt
Pepper

Preheat your oven to 350.  Put your tomatoes on a baking sheet and toss very lightly with 1 tsp olive oil and a pinch of salt.  Roast in the oven until the skin starts to blister. Remove and set aside

In a large pan, cook your onions and garlic on medium heat with a couple table spoons of EVOO until soft - about 5-6 minutes.  Add your spinach.  Once the spinach is wilted, turn down the heat to low and season with salt and pepper. 

Bring a pot of salted water to a boil.

While the water in boiling, salt and pepper the shrimp and scallops on both sides.  Melt your butter in a small pan over medium/high heat and then add the shrimp and scallops.  Cook for a couple of minutes per side (the shrimp are done once the flesh is all pink and may be done a tad sooner than the scallops).  The scallops should be cooked for about 2-3 minutes per side.  Do not move the scallops around to allow a nice golden crust to develop.

Once the pasta is cooked, strain and add to the pan with your onion mixture. Add the tomatoes and the parsley and give everything a good toss - adding a touch more olive oil if needed.

Plate the pasta and top with your scallops and shrimp.

Serve & Enjoy!

xo Chef Natty

the "i can't believe their not fried" buffalo chicken wings

If you were entered into an eating competition - and you got to choose the food you think you could eat the most of to win - what would it be?  Hubs and I play this game sometimes and somehow I always end up back to my old faithfuls - chicken wings - or chicken nuggets.  I can pop these babies back like a champ and i truly believe i could beat hubs in a contest.  After playing the "what could you eat the most of" game not too long ago, I naturally got the craving to make some homemade chicken wings one cool fall night.  Leaf game was on - I was going to be forced to watch it anyway - may as well make it a hockey and wing night right? These crispy, juicy, saucy little bites of joy do not touch a drop of oil yet actually taste like a fried chicken wing - it's simply magical i tell you.  Don't believe me? try for yourself.

Ingredients (serves 2):
16 chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce (I used Franks Buffalo Wings Sauce)
1/2 teaspoon kosher salt

Place a deep pot with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce.

Serve warm & enjoy!

Chefs Note:  For a great dipping sauce, simply mix 1 cup plain yogurt with 1/4 cup blue cheese and a sprinkle of cilantro - refrigerate for at least 30 minutes before serving!

xo Chef Natty

Prosciutto & Arugula Flatbread

Happy Tuesday Everyone!  As i sit here watching Jamie Oliver make sausages on Live with Kelly (now sans Regis), I remembered it was probably time for another Chef Natty installment for some mid-week culinary inspiration.  For today, I will be sharing a very simple recipe that I stole off of one of my besties whom i've previously referred to on this blog as Mellag.  Mellag brought this yummy flatbread over to a girls night not too long ago and i'm pretty sure i ate over half of it myself.  It was so simple yet addictive and delish.  Perfect for an easy lunch, an easy hor'derve for a dinner party or of course, a fab addition to a wine and picky foods girls night in.

Ingredients:
1 foccacia flatbread
10-12 large slices of good quality prosciutto (preferably a la Village Cheesemonger)
2 heaping handfuls of Baby Arugula
1/2 cup crumbled goat cheese
12-14 fresh basil leaves
EVOO
balsamic reduction
salt

Using a mortar and pestle (if you have one), grind together the basil, about 1/4 cup of EVOO and a generous pinch of salt to make a thick basil "drizzle".  ** If you do not have a mortar and pestle, simple chop the basil up as small as possible and stir together with the EVOO and salt.

Next, we simply assemble the flatbread.  Start with your arugula, top with the prosciutto, sprinkle with goat cheese, drizzle with the basil oil and the balsamic reduction.  simple as can be.

Chef Note:  You can substitute the balsamic reduction with honey for a savory sweet combo that you are sure to love!

Slice up, Serve & Enjoy!

xo Chef Natty (complements of Chef Mellag)

Barefoot Contessa's Filet of Beef Bourguignon

Maybe I should start my introducing myself.  My name is Natalie, I write this blog. I have not written in ages which makes me a sucky blogger as of late, and if you have moved on to some other foodie blog I don't blame you.  However, I may just have the ticket to bring you allllllll back with restored faith.

When it comes to dinner parties, I tend to always be the one hosting.  Other than family, I had yet to be treated to a home cooked meal by anyone else - until a couple weeks ago when hubs and I got the invite by one of our "couple" friends to join them for dinner and see their new lovely home.  After a very impressive, homemade feast, I insisted on the recipe for her main dish of filet of beef bourguignon.

Barefoot Contessa my friends... - another culinary domestic goddess to be praised.  While most of her recipes have one single secret ingredient - butter - this recipe is surprisingly toned down on the butter overload but nevertheless absolutely delicious.  I made it for hubs and my parents and it was a total hit.  Perfect for these cold months we have ahead of us.

Ingredients (Serves 6):
1 3-pound filet of beef, trimmed
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.

I decided to add some roasted potatoes to the dish to add a little starch into the mix as well - but the original recipe does not call for them.

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.
Enjoy!

xo Chef Natty

Pizza Bianca with Mushrooms, Pears, Thyme, Parmesan & Truffle Oil

Since you literally can never have enough pizza, I decided to throw another one in to the mix.  Even though my Pizza Bovanese was a fairly recent post - I know most people won't have an issue with another pizza love entering their life so soon.

This pizza was thrown together by hubs as an impromptu, improvised but nevertheless impressive project one Sunday night.  Now that the leafs are back to rape my television for another season, hubs knows the best way to make this a fun experience for me is to bribe me with food and alcohol.  Ergo, we decided on a pizza, wings and beer night at home a couple weeks ago to "enjoy" a leaf game together.  After realizing that we have too much dough - one pizza became two - and number two came out as a random assortment of ingredients thrown together into a fantastic accident.  Enjoy!

Ingredients:
1/2 ball fresh dough (found in bakery section of your local grocer) - rolled out as thin as possible
1 pear (sliced very thin)
2 cups sliced mushrooms
2 tbsp butter
salt
2 tbsp fresh chopped thyme
1 cup grated Parmesan cheese
truffle oil for drizzle
EVOO

Preheat the oven to 400 degrees.

In a pan, melt your butter over medium heat.  Add your mushrooms in a single layer and cook until browned on both sides - lightly salt and then remove from pan.

Top your pizza w a thin layer of EVOO using your hands to spread evenly.  Top the pizza with your mushrooms, pear slices, thyme, a few pinches of salt and cheese.

Bake for about 15 minutes or until the bottom is slightly golden.  Drizzle with truffle oil before you are ready to serve.

Pair with a leaf game and an abundance of booze and you'll have yourself a jolly ol' time.  I know I did.

Enjoy!

xo Chef Natty

Mushroom Ravioli with Leeks & Guanciale in Butter Sauce

 

As the week comes to an end you may be looking for some culinary inspiration this weekend.  Maybe for a special Saturday night dinner at home? Family dins on Sunday? Or maybe you just want something delicious to look at before you spend your weekend dining out.  Either way, this is by far one of the best stuffed pastas I have ever had - not just made - but ever had anywhere.  My brother is a big mushroom ravioli fan and after he told me he made some a couple weeks ago, I couldn't get the craving out of me.  I decided to make a batch for a special birthday dinner for hubs and they were just delightful.  The salty and slightly crisp guanciale, mixed with the beautifully brown mushrooms and creamy leeks and butter sauce is a combination to die for.

Ingredients: serves 4

For the filling:

600g assorted mushrooms

2 shallots (minced)

1 large leek (chopped)

1 1/2 tbsp thyme leaves (chopped)

1/2 stick unsalted butter

3 garlic cloves (minced)

3/4 cup ricotta (buffalo ricotta from the village cheesemonger is best obvi)

1 egg

kosher salt

EVOO

For the pasta:

Fresh pasta dough - recipe here

or use wonton wrappers

For the "sauce":

1 stick unsalted butter

8 oz guanciale (chopped into 1/2 inch pieces) 

200 of the 600g assorted mushrooms

1 large leek (sliced thinly) 

chopped italian parsley for garnish

Begin by making your filling.  In a pan, heat up the butter on medium heat and then add your mushrooms.  Do not crowd the mushrooms.  Let the mushrooms brown and then stir to brown and cook the other side.  Once they have a nice golden color, lightly salt them - remove from pan and set aside setting 1/3rd of the mushrooms separate to reserve for the "sauce".  In the same pan, add your shallots, leek, thyme and garlic and a pinch of salt.  Add a tbsp of EVOO and cook the mixture - stirring frequently, until the leeks are nice, soft and translucent. Mince 2/3rds of your cooked mushrooms while the rest of the mixture is cooking.  When the leek mixture is done - add it to a bowl with the mushrooms and stir it together along with the egg and ricotta.  Set mixture aside.

Next - make your pasta dough following the recipe link above.  Roll out the sheets and cut the dough into rounds for the ravioli.   If you are using the cheat route and using wonton wrappers you can skip this step.

Scoop a tsp of filling into the middle of one pasta round.  Using your fingers, spread some warm water around the edge of the round and then press another round on top making sure to seal out any air.

When your ravioli are filled - set aside to make the "sauce"

In a large deep bottom pan over medium heat, cook your guanciale until just slightly crisp.  Remove from the pan and set aside.  Add in your leeks and cook until soft.  Remove and set aside.  In the same pan, melt your butter over medium heat - when the butter is melted add back in the leeks, reserved mushrooms, and guanciale and keep warm.

Cook the ravioli for 2 minutes in a pot of boiling salted water.  Add the cooked ravioli to the large pan and gently mix in with the butter, guanciale, leek mixture. 

Serve Immediately with a sprinkle of chopped fresh parsley and some Parmesan (optional)

Enjoyyyyy!

xo Chef Natty

Pizza Bovanese

I hmm'd and haaa'd alot about sharing this one with the world.  Truth be told - this pizza is like my childhood all wrapped up into one dish.  Anyone on my Dad's side of the family is familiar with this pizza since we all grew up on it.  It's a very special recipe and the most important ingredient without a doubt is love - so cheese - but true.  Back in uni I used to make batches of it and stash it in the fridge to nibble at for days at a time.  However - I never could figure out how it disappeared so quickly.  That is, until my roommates (post graduation obviously) told me that they used to sneak into my pizza stash after I went to sleep at night and hoard it for themselves - ever so carefully unwrapping the tin foil like sneaky little gremlins - and devouring my za' as a post bar snack. 

After they told me and the initial shot of pizza thieving rage passed through my body - I decided to let it go.  Mainly because Belle, I used your milk for cereal almost every day and lied about it...oh and your peanut butter.  Mellag, your labeled whole wheat pasta ended up in my belly on more than one occasion, and Lala,  I used your olive oil everyday - literally.

Ahhh... that feels better.

Moving on to the famous family pizza bovanese.  It is SO easy to make - it tastes even better cold - and is a perfect dish for anything.  Breakfast, lunch, dinner, appetizer, hor'derve.  Love it.

Ingredients
1 ball of white dough (found in the bakery section of your local grocer)
10 plum tomatoes (seeded) and chopped into 1 inch, mixed shaped pieces (note - you want to cut the tomatoes in half first, remove the seeds and some of the flesh, and then cut the rest of the tomato with each piece containing some skin)
1/4 cup fresh oregano (leaves only, chopped)
7 garlic cloves (peeled and minced)
1/3 cup EVOO, plus more for drizzle
Salt

Preheat your oven to 400 degrees

Begin by rolling out your dough into an even sheet.  On a large baking pan (don't use a non-stick pan or the bottom will not brown), drizzle some EVOO down and spread it around the pan in a thin layer - making sure not to miss any spots or the dough will stick.  Spread out the dough covering the whole pan.  Take your tomatoes and squish them into the pizza SKIN SIDE UP.  Cover the entire pizza with tomatoes - there should be barely any dough showing through.  Sprinkle your oregano, garlic and olive oil evenly all over the pizza and then - with a generous hand- salt the entire pizza.

Bake for about 15 minutes or until the bottom is lightly brown (lift up and check).

Cut into square pieces - serve & enjoy!

From my Family to yours.

xo Chef Natty

chickpea n' truffle oil crostini

Don't you hate it when you get home from a grocery shop only to realize you forgot something?  Even worse, if you are throwing a dinner party - get home - and realize you forgot something crucial for that dinner?  I've learned from experience that asking hubs to go out and quickly grab me some milk, eggs, the forgotten parsley...  only results in alot of huffing and puffing.  For a recent dinner party, the whole hor'derve thing slipped my mind.  I was making such a big dinner that I forgot that my guests might like a little taster when they arrive to nibble on with their welcome cocktail.  The solution?  what is in my pantry and fridge that I can whip up as a pre-dinner snack?  Since I am a mega chickpea fan, I decided to slice up some bread from a nice crispy baguette a la Village Cheesemonger, toast it, and make a little spread.  It actually ended up being quite delish and a perfect little amuse bouche.  I highly recommend them for a quick, easy and most importantly, tasty snack - suitable for any time!

Ingredients:
1 can chickpeas (drained and rinsed)
1 onion (finely chopped)
2 tbsp EVOO
2 tsp chopped fresh thyme
salt and pepper
truffle oil for drizzle
1 baguette (sliced on an angle and toasted in the oven until slightly brown)

In a hot pan, heat up your EVOO and add in your onions.  Cook until soft - do not brown.  Add in the chickpeas and cook over medium heat for 10 minutes.  When the chickpeas get softer, use a wooden spoon to smash them down to create a little chickpea and onion chunky paste.  Add the thyme and salt and pepper to taste.

When you are ready to serve, simply spoon out some of the chickpea mixture onto a crostini and then drizzle with some truffle oil for that perfect finishing touch.

Serve & Enjoy!

xo Chef Natty