Farfalle Valentino with Salmon and Artichoke

     Valentino sauce is a traditional farfalle pasta sauce.  Italian chefs that came directly from Italy, to restaurants that I was working in, knew what Valentino sauce was.  I am not sure whether Valentino sauce was a New York Italian creation or not.  

     Valentino sauce is always made to order and it is never supposed to be made ahead of time.  I have seen many modern chefs forget to add the small amount of tomato at the start of the sauce.  Vodka and cream is not a Valentino sauce.  Vodka sauce is the same thing as Valentino sauce.  Chefs that serve a vodka cream sauce as vodka sauce do not understand what Valentino sauce is all about.  Vodka cream sauce tastes like plain cream!  Vodka has no detectable flavor when cooked!

     Valentino sauce is Vodka, tomato and cream with very little seasoning.  The trick to making Valentino sauce is to flambe the small amount of tomato sauce in the pan to create a lightly caramelized tomato flavor.  Then the cream or thin besciamella sauce is added and the sauce is reduced to the proper consistency.  The light light caramelization of the tomato increases the rich flavor of tomato, just like using the French pincer technique to caramelize tomato paste for making espagnole sauce.  

     Only enough tomato is added for the start of a Valentino sauce to turn the sauce a light pink color.  The word Valentino refers to the world's greatest lover, Rudolph Valentino from the early 1900's.  Valentino sauce is meant to be a ladies sauce, but men like this sauce too.  Because of the association of the name of this pasta with the sex symbol Rudolph Valentino, this entree is usually served on Valentines Day at romantic Italian restaurants.  Thats amore!

 
     Farfalle Valentino with Salmon and Artichoke Recipe:
     Farfalle take about 10 minutes to be cooked al dente.  The sauce can be made in the same amount of time as it takes to cook the pasta!  At the finest Italian restaurants that I worked in, we cooked every pasta to order or a la minute!
     Cook 1 portion of farfalle pasta in boiling water.
     Gently stir the pasta occasionally, so it does no stick.
     Heat a saute pan over medium/medium low heat.
     Add 2 pats of unsalted butter.
     Add 1 teaspoon of olive oil.
     Add 1/2 teaspoon of minced shallot.
     Add 1/2 of a minced garlic clove.
     Saute till the garlic turns a golden color.
     Add 2 1/2 ounces of imported Italian canned plum tomato puree.  (Italian tomatoes are the best!  Good canned Italian tomato products require very little cooking time and they are not acidic.)
     Add sea salt and 1 small pinch of black pepper.
     Add 1 minced basil leaf.
     Gently saute for about 1 minute, till the tomato sauce becomes aromatic.
     Add 1/3 cup of vodka.
     Flambe the sauce.
     Allow the burning alcohol to lightly singe the small amount of tomato sauce in the pan.
     Add 1 cup of cream.  (Besciamella sauce is more traditional!)
     Note:  I have posted recipes for besciamella sauce (bechamel sauce) several times in this blog.  Besciamella sauce is white roux, milk, cream, sea salt and white pepper.  Onion can be added, but then the sauce must be strain.  a tiny pinch of nutmeg is optional.  A thin besciamella sauce has a thin cream sauce consistency.  After being further reduced to order, a besciamella has a medium thin cream sauce consistency that clings to pasta nicely.  
     Reducing cream is easier for making a Valentino sauce, but it makes for a much richer sauce.  A good besciamella sauce is a little bit lighter on the tummy and it has a better body or consistency to begin with.  The Valentino sauce in the photographs was made with cream and not besciamella sauce, so I left the besciamella recipe off of this page.  
     Simmer and reduce the sauce, till becomes a very thin cream sauce consistency.
     Add 3 ounces of thin sliced salmon filet pieces.
     Add 4 to 5 blanched fresh artichoke heart halves or canned artichoke hearts that are cut in half.
     Note:  For this salmon and artichoke version of the Valentino sauce, poaching the salmon in the sauce is a good method to use.  The thin slices of salmon cook quickly.  Do not stir the sauce after adding the salmon or the salmon pieces will break apart!
     Simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency.
     Keep the sauce warm over very low heat.
     By now, the farfalle pasta should be cooked al dente.
     Drain the water off of the farfalle pasta.
     Add the portion of al dente cooked farfalle pasta to the sauce.
     Gently toss the sauce and pasta together.
     Place the Farfalle Valentino with Salmon and Artichoke on plate.
     Sprinkle just a tiny amount of finely grated parmesan cheese over the pasta.
     Garnish with a basil sprig.
 
     I have cooked Valentino Sauce in many Italian restaurants and the flambe liquor is always vodka.  Vodka imparts very little flavor to the sauce, but the flambe technique does add a nice quick caramelized edge to the tomato sauce base.  That means a boost in flavor!  Delicious!  Ciao Baby!  ...  Shawna

Kentucky Derby Pecan Crusted Pork Cutlet with Mint Julep Vidalia Onions

Kentucky Derby Day!
   
     There is so much tradition involved with the Kentucky Derby.  Churchill Downs in Louisville Kentucky is like no other place on earth.  The first time that I walked through the old grandstand section was truly inspirational.  You can literally feel the history, tradition and the ghosts of the past in that old building.
     I never used to miss a handicapping contest in Las Vegas.  I played the horses everyday for many years.  A French chef that I worked with in a cafe, many years ago, loved horse racing too.  On Kentucky Derby day, we created and sold this delicious special du jour.  This entree's ingredients confirm the name given to this nice plate of food.  Mint julep is the official drink of Kentucky Derby Day!
   
     Pecan Crusted Pork Cutlet with Mint Julep Vidalia Onions Recipe:
     Pound a 5 to 6 ounce pork loin cutlet flat and thin with a mallet or wine bottle.
     Dredge the pork cutlet in flour that is seasoned with sea salt and black pepper.
     Dip the floured cutlet in buttermilk.
     Dredge the cutlet in a mixture of 50% bread crumbs and 50% finely chopped pecans.
     Heat a saute pan over medium heat.
     Add 4 pats of unsalted butter.
     Add 1 small splash of vegetable oil.
     Saute the pecan breaded pork cutlet on both sides, till it become a golden brown color.
     Remove the cutlet from pan and set it on a dry towel to drain off the excess grease.
     Keep the cutlet warm on a stove top.
     Place a saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add 1/3 cup of small chopped sweet vidalia onion.
     Saute the onions, till they turn clear in color.
     Add 1/3 cup of Kentucky Bourbon.
     Add 1/4 cup of beef stock.
     Add 2 teaspoons of brown sugar.
     Simmer and reduce the liquid by half.
     Add about 8 to 10 chopped fresh mint leaves.
     Simmer and reduce the liquid, till it is nearly evaporated.
     Reduce the temperature to low heat.
     Add 2 to 3 pats of unsalted butter, while stirring, to finish the mint julep vidalia onions.
     Remove the pan from the heat.
     Place the cutlet on a plate.
     Spoon the mint julep vidalia onions over the pecan crusted pork cutlet.
   
     Southern Vegetables:
     Apple wedges that are stewed with cinnamon, sugar and butter are nice with this entree.
     Sliced yellow squash with sliced leek sauteed in butter seasoned with black pepper and sea salt are a nice modern southern style vegetable.
     Fried slices of ripe plantain are southern Florida favorite.  Plantains are a nice alternative to sweet potato.
   
     This Kentucky style entree is delicious!  The flavors are rich, warm and friendly.  This is my favorite entree to offer as a special du jour on Kentucky Derby day!
     Have a few Mint Juleps after dinner and watch the worlds most famous horse race!
   
     By the way, I did cash a very nice exacta wager on the 2010 Kentucky Derby!  The winning horse's name was Super Saver.  The photographs at Churchill Downs were from July, 2010.  ...  Shawna

Eagle's Nest on Mountain Snow

A poached egg on a mountain of Yukon Gold potato and ham in a buttermilk battered leek nest with boursin buttermilk snow.  Boring?  No!  I guess that the name Eagle's Nest on Mountain Snow does sound exciting enough for a breakfast entree!

     This recipe is my own breakfast recipe creation and it turned out rather nice!  I always seem to try to prove that breakfast should be exciting meal that is looked forward to.  Many top chefs turn their noses up at creating fine breakfast entrees.  I try to put the same effort into making a breakfast creation, that I do for a fine star rated French dinner entree.
   
     Yukon Gold Home Fry Potatoes Recipe:
     Par boil about 2 to 3 medium Yukon Gold potatoes in a sauce pot over medium high heat.
     Cook the potatoes, so that they are still firm and not mushy.
     Cool the potatoes under cold running water.
     Peel the potatoes.
     Cut the potatoes into 1/4" thick slices.
     Heat a saute pan over medium/medium low heat.
     Add 3 to 4 pats of unsalted butter.
     Add the sliced blanched potatoes.
     Grill the potatoes, till they become golden colored.
     Season the potatoes with sea salt and black pepper.
     Set the grilled potatoes aside and keep them warm.
   
     Grilled Ham:
     Cut 2 small round ham slices that are 1/4" thick and so they are the same width as a poached egg.
     Heat a saute pan over medium/medium low heat.
     Add 2 pats of unsalted butter.
     Grill the ham slices, till they are very lightly caramelized.
     Set the ham slices aside and keep them warm.
   
     Buttermilk Boursin Cheese Sauce Recipe:
     Heat 3 ounces of buttermilk in a sauce pot over low heat.
     Add 1 1/2 ounces of soft boursin herb cheese, while stirring.
     Simmer the sauce gently for about 1 to 2 minutes, till it becomes a creamy consistency.
     Keep the sauce warm over very low heat.
   
     Crispy Buttermilk Battered Leeks Recipe:
     Cut a 5 inch long section of leek into long thin strips.
     Dredge the leek strips in lightly seasoned flour.
     Dredge the leeks in buttermilk.
     Dredge the leek strips in flour again.
     Heat 4" of vegetable frying oil in a tall pot to 360 degrees.
     Place a few the coated leek strips at a time in the hot oil.
     Pan fry the coated leek strips, till they become a golden color.
     Remove the fried leeks from the oil and set them on a dry towel to drain of any excess grease.
     Sprinkle the crispy leeks with sea salt.
     Keep the fried buttermilk battered leek strips warm on a stove top.
   
     Assembly:
     Poach 1 egg in gently boiling salted water over medium/medium high heat.
     Layer the grilled Yukon Gold potato slices and ham vertically on the center of a plate.
     Place the poached egg on top of the stack of grilled potatoes and ham.
     Spoon the buttermilk boursin cheese sauce over the egg, ham and potato and onto the plate.
     Arrange the crispy buttermilk leeks vertically, so they lean against the egg, ham and potato stack on the plate.  (The buttermilk boursin cheese sauce will help to hold the leeks in place.)
     Garnish the plate with orange wedges, a mint sprig and a portion of fried plantain.
   
     The vertical style of presenting this entree with crisp buttermilk battered leek strips has a nice eye appeal!  I never eat fast food or cereal for breakfast.  Life should be enjoyed with creativity, not boredom or worrying about the mystery of pre-packaged fast food.  This is a one of a kind breakfast recipe!  Pretty too!  ...  Shawna

New York Greaser

"Da Greaser!"
    
     While I was working in restaurants on the east coast, there always seemed to be a few cooks in the kitchen from New York City.  The NYC cooks always bragged up the food from back home.  Hey!  New York City food is worth bragging up!
     Big Apple sub shops and Italian delicatessens always have local nickname food items on the menu.  Local customers would know what a "Greaser" is in some neighborhoods.  When a customer who was new to the area would ask "What is a Greaser?"  The deli cook's answer always started with these words:  "You don't know what a Greaser is?"  Then the deli cook would shake his head in disbelief and disgust over the thought that somebody would not know what a Greaser is!
     Traditionally, a greaser is made by placing large pieces of bell pepper and onions with an Italian sausage in deep fryer basket, and repeatedly dipping the ingredients in the hot oil.  When the onions and peppers became caramelized with brown highlights and the sausage was cooked brown, the cook would empty the fryer basket directly onto an Italian sub roll without shaking off the excess grease.
     The "Greaser" nickname for this sandwich is appropriate, because there was enough grease dripping from the sandwich to slick down the customers hair!  Those greasy, slick, mens hair styles from the 1960's is what this sandwich was named after.  You didn't need hair styling grease like Brylcreem or Vitalis, if you ate a greaser at an New York Italian sub shop!
     Cheese was the only option on a Greaser sandwich.  The only sliced sliced cheese options in old school New York Italian delis were provolone or mozzarella.  When a naive customer asked for American cheese, the Italian deli cook usually shook his head in disgust and said something like "You actually eat that stuff?"
   
     New York Greaser Recipe:
     The deep frying method for making a New York Greaser can be done in a home kitchen, but the pan frying methods is good too.
     Bake a large 8 to 10 ounce sweet Italian sausage in a 300 degree oven, till it becomes fully cooked.  The Italian sausage should be pale colored, plump and juicy.
     Split an Italian sub sandwich roll open lengthwise.
     Place a few thin slices of fresh mozzarella cheese on the open Italian sub roll.
     Bake the roll in a 300 degree oven, till the bread becomes crusty and the cheese becomes soft.
     Heat a saute pan over medium/medium high heat.
     Add 3 to 4 ounces of blended olive oil.
     Add 1 small handful each of large cut pieces of red bell pepper and green bell pepper.
     Add 1 small handful of large cut onion pieces.
     When the peppers and onions become halfway cooked, add the whole baked Italian sausage.
     Pan fry the sausage, peppers and onions, till all of the ingredients get brown highlights.
     Use tongs or a fryer skimmer to remove the ingredients from the hot grease and place them directly on the melted mozzarella cheese on the toasted sub roll.  (Do not drain off the excess grease!  This is a New York Greaser!)
     Place the sandwich on a plate and serve with some Italian pickled giardiniera.  (Store bought Italian giardiniera is fine for this recipe.)
     Sprinkle a little bit of dried oregano over the sandwich.
   
     Serving a New York Greaser Sandwich with French Fries just might be considered to be "grease overkill!"  Just forget about asking for French Fries in a New York Italian Deli or pizzeria.  The response that you will get, is a New York Italian deli clerk shaking his head in disgust and saying "French Fries?  What's the matter you?  This is an Italian deli, not some kind of a French restaurant or something!" 
     Obviously, this New York Greaser sandwich is not a sandwich that is meant to be eaten everyday.  A good "Greaser" sandwich does bring back memories of the good old days when food was fun!  Delicious!  Ciao Baby!  ...  Shawna

Medallions of Lotte Lautrec

This is a nice tasting entree that was popular for lunch at a few French cafes that I cooked in! 

   
     Lotte is also known as monkfish.  The sauce was named after the French Painter Toulouse Lautrec.  Monkfish is a deep water fish.  Monkfish has a flavor and texture that is similar to lobster.  The Lautrec mint creme is perfect with monkfish!
     Crevettes Lautrec (Shrimp Lautrec) is the more popular version of this recipe.  Lotte is a deep water fish that has a texture and flavor that is similar to lobster.  The problem with lotte is sustainability issues.
     For a long time, lotte was sold as "Poor Man's Lobster."  Lotte is also called Slipper Tail.  Devious chefs used to use lotte in place of lobster or as a filler in recipes like cioppino and bouillabaisse.  At second rate restaurants, seafood pasta recipes that mentioned lobster as being an ingredient often substituted lotte for lobster.  Lotte used to be sold at a very cheap price.  Now lotte is rarely seen at fish markets.  Always check the sustainability list at reputable marine websites, before purchasing lotte.  If no lotte is available, then shrimp or tiger prawns is a good substitute.       

   
     Medallions of Lotte Lautrec Recipe:  

     Heat a small sauce pot over medium heat.

     Add 1/2 cup of dry white wine.

     Add 1/2 teaspoon of finely minced shallot.

     Simmer and reduce the wine, till it nearly becomes a syrup consistency.  

     Add 3/4 cup of cream.

     Add sea salt and white pepper.

     Add 10 to 12 chopped fresh mint leaves.  

     Simmer and reduce the sauce, till it becomes a thin cream sauce consistancy.

     Keep the sauce warm over very low heat. 

     Cut a 6 to 8 ounce monkfish filet into 4 thick medallions.

     Season the monkfish medallions with sea salt and black pepper.  

     Heat a saute pan over medium heat.

     Add 1/2 tablespoon of blended olive oil. 

     Add 3 pats of unsalted butter.

     Pan sear the seasoned monkfish medallions on both sides, till golden brown highlights appear and till they become fully cooked.  (Only turn the lotte medallions once, when searing.)  

     Arrange the monkfish medallions on a plate. 

     Spoon sauce on the plate around the monkfish medallions. 

     Serve with rice and a vegetable of your choice.   
     Garnish the plate with a mint sprig.
     Note:  Plain brown rice was place in a mold and then inverted on the plate in the photos above.
     Eggplant sticks (3/8"x3/8"x3 1/2") were dredged in seasoned flour then dipped in buttermilk.  The eggplant sticks were dredged in flour a second time and then fried in 360 degree vegetable frying oil.
     Buttered par boiled peas and pimiento are the other vegetable in the photographs.

     
   
     The mint cream sauce is far from overpowering and it has very delicate fresh spring flavor that tastes great with monkfish.  This is a refreshingly simple entree that looks and tastes elegant.  Delicious!  ...  Shawna

Antipasti! Insalata di Bonito Carciofi con Caponata e Mozzarella Crostini

A nice platter of Italian antipasti!

    
     Caponata Recipe:
     Heat a saute pan over medium low heat.
     Add 1/3 cup of olive oil.
     Add 6 cloves of thin sliced garlic.
     Add 1/2 cup of chopped onion.
     Add 1/2 cup of chopped celery.
     Gently saute till the vegetables become aldente.
     Cut the ends off of a medium size eggplant.  (Leave the skin on the eggplant.)
     Cut the eggplant in half lengthwise.
     Cut the two eggplant halves into 1/4" thick slices.
     Add the eggplant slices to the pan.
     Saute till the eggplant starts to become tender.
     Add olive oil if necessary.  Eggplant absorbs oil!
     Add sea salt and black pepper.
     Add 1 cup of plum tomato filets that are cut into strips.
     Add 2 tablespoons of tomato paste.
     Add 1/4 cup of  balsamic vinegar.
     Add 1/4 cup of water. 
     Note:  The mixture should look like a vegetable stew that has very little liquid.  At this point, stirring occasionally is key.  Don't let this caponata get too mushy by simmering for too much time.  Only add a minimum amount of the balsamic vinegar and a tiny splash of water, so that the time spent simmering will not be long.
     Gently stir the caponata.
     Gently simmer and reduce till there is no excess of liquid and the vegetables are well coated. 
     The caponata should be rich and dark colored with the thick sauce clinging to the vegetables.
     Remove the caponata from the heat. 
     Place the caponata into a container and chill it in a refrigerator.
     Chill the caponata for at least two hours before serving, so that all the flavors meld.
    
     Insalata di Bonito Carciofi Recipe:
     Bonito is in the tuna family.  The flavor of bonito is a little bit stronger than bluefin tuna.
     Place a 4 to 6 ounce bonito filet on a baking pan.
     Season the filet with sea salt and black pepper.
     Add a generous splash of water to the pan.
     Bake the bonito in a 350 degree oven, till it is fully cooked.
     Cool the bonito to room temperature.
     Use a fork to flake the bonito meat into thin small pieces.
     Place the flaked bonito into a mixing bowl.
     Add 6 to 8 pitted black olives that are cut in half.
     Add 1 handful of quartered artichoke hearts.  (Canned artichoke hearts are fine for this recipe.)
     Add 2 cloves of minced garlic.
     Add sea salt and black pepper.
     Add a small squeeze of lemon juice.
     Add just enough virgin olive oil to coat the ingredients.
     Toss the ingredients together and chill in a refrigerator.
    
     Mozzarella Crostini Recipe:
     Cut 4 thin slices of Italian bread.
     Brush both sides of each slice with olive oil.
     Place the bread slices on a baking pan.
     Bake in a 350 degree oven, till the bread slices become lightly toasted and crisp.
     Place a thin slice of fresh mozzarella on each crostini.
     Return the pan to the oven.
     Bake untill the fresh mozzarella becomes soft.  (Do not brown the cheese or it will have a bitter flavor!)
     Sprinkle a pinch of oregano over the cheese.
    
     Insalata di Bonito Carciofi con Caponata e Mozzarella Crostini:
     Place a small mound of mixed lettuce onto a platter.
     Garnish the lettuce with a few sliced carrots and onion slices.
     Place a few slices of tomato on the platter around the lettuce.
     Place the bonito carciofi mixture on top of the lettuce.
     Sprinkle 2 pinches of coarse ground black pepper over the salad.
     Place a small portion of caponata on the platter.
     Place the mozzarella crostini on the platter.
    
     This is a satisfying, healthy and great tasting antipasti platter!  Placing the caponata or the  bonito carciofi on a slice of the cheese crostini while dining creates such a nice combination of flavor.  I made the bread a couple days ago and it is perfect for making crostini.  Slightly staled bread is best for crostini. 
     This coponata recipe is one of many regional styles of Italian caponata.  Italian cooking is simplicity at its best.  Quality ingredients and good techniques are the key to making good Italian food.  Italian cuisine creates great flavors from a just a few ingredients.  Ciao Baby!  ...  Shawna

Spaghetti Aromatici

     

     This is a nice light pasta entree that has a very nice mixture of aromatic herbs.  Pastas like spaghetti aromatici are usually part of an Italian multi course formal dinner.

     The key herb in spaghetti aromatici is fresh mint.  The rest of the herbs are better if they are fresh, but dried herbs can be used too.  Spaghetti aromatici is an olive oil sauce pasta.
   
     Spaghetti Aromatici Recipe:
     Spaghetti takes 8 to 10 minutes to be cooked al dente.  The sauce only takes 4 or 5 minutes to make.  It is best to start boiling the pasta, then wait for 2 to 3 minutes before starting the sauce! 
     Boil 1 portion of spaghetti pasta in water over high heat.
     Cook the spaghetti, till it becomes al dente.
     Wait till the pasta is almost halfway cooked, before starting the aromatici sauce.
     Heat a saute pan over medium/medium low heat.
     Add 1 generous splash of olive oil.  (About 2 1/2 to 3 tablespoons is plenty.)
     Add 2 cloves of thin sliced garlic.
     Saute till the garlic turns a golden color.
     Reduce the temperature to very low heat.
     Add sea salt and cracked black pepper.
     Add 1 pinch of oregano.
     Add 1 pinch of sage.
     Add 1 small pinch of thyme.
     Add 2 pinches of chopped Italian parsley.
     Add 2 chopped basil leaves.
     Add 1 pinch of chopped rosemary.
     Add 1 pinch of marjoram.
     Add 8 chopped mint leaves.
     Stir herbs garlic and olive oil together.
     Drain the water off of the al dente spaghetti pasta.
     Add the pasta to the sauce in the saute pan.
     Add 1/2 tablespoon of virgin olive oil.
     Toss the sauce and pasta together.
     Place the spaghetti aromatici into a shallow pasta bowl.
     Garnish with a mint sprig.
    
     The aroma of this pasta is so fragrant!  The mint adds a nice fresh flavor that accents the flavor of the other savory herbs.  This is an authentic regional Italian pasta entree that does not get the attention it deserves.  Spaghetti aromatici is simply yummy!  Ciao Baby!  ...  Shawna

Filetti Di Pollo alla Sophia

     I came across this recipe while working in a northern Italian restaurant several years ago.  I never did  find out which Sophia this recipe was named after.  Sophia the movie star is a fairly safe bet.  This recipe was originally made veal.  The alla Sophia preparation is nice with chicken too. 

     Very few Italian fine dining restauants have chicken on the menu.  In the old days of Italian fine cooking there was no refrigeration and chickens used to hang on hooks in the open air.  Chicken was not exactly fresh by the time that the afternoon dinner was served.
     Many of the great Italian chefs that I worked with with, would make a "yucky" looking facial expression when chicken was requested.  Those Italian chefs liked to cook eggs and not chicken.  Even though chicken is fresh in American markets, most Italian fine dining chefs prefer not to offer chicken on a menu.  In fact, most fine dining restaurants of any kind do not offer chicken as a menu item.  
    
     Filetti Di Pollo alla Sophia Recipe:
     Trim the fat off of a 6 to 8 ounce chicken breast filet.
     Butterfly cut the chicken breast open.
     Cut the butterflied chicken breast into 2 thin filets.
     Peel the skin off of an eggplant.
     Cut two 1" thick slices of peeled eggplant.
     Dredge the 2 chicken breast filets and the 2 eggplant slices in flour.
     Dip the filets and eggplant in egg wash.
     Dredge the egg washed chicken breast filets and eggplant in flour.
     Heat a saute pan over medium heat.
     Add 1 generous splash of olive oil.
     Add 3 pats of unsalted butter.
     Saute the coated chicken breast filets and the coated eggplant slices on both sides, till the chicken is more than halfway cooked.
     Be sure to flip the chicken and eggplant a few times, so they cook evenly.
     Season with sea salt and white pepper.
     Remove the chicken and eggplant from the pan.
     Pour the excess grease out of the pan.
     Return the pan to medium heat.
     Add 1 small splash of olive oil.
     Add 1 clove of chopped garlic to the pan.
     Saute till the garlic turns a golden color.
     Return the chicken and eggplant to the pan.
     Add 1 cup of dry white wine.
     Add 2 tablespoons of tomato paste.
     Simmer and reduce the sauce, till it becomes a thin sauce consistency.
     Be sure to flip the eggplant and chicken occasionally, so they do not brown.
     Add 1/4 cup of milk.
     Add 1 cup of cream.
     Reduce the temperature to medium low heat.
     Simmer and reduce the sauce slowly, till it becomes a medium thin cream sauce consistency.
    
     Assembly:
     Place the 2 chicken filets on a plate.
     Place the 2 eggplant slices on top of the chicken filets.
     Pour a generous amount of the sauce over the eggplant and chicken onto the plate.
     Serve with a vegetable of your choice.
    
     This is a nice delicate flavored Italian entree!  Chicken breast Sophia is a favorite of the ladies.  The tomato cream sauce tastes nice with chicken and eggplant!  Yum!  Ciao Baby!  ...  Shawna

Roasted Beet, Chevre Goat Cheese and Crostini Salad with Roasted Red Pepper Pomegranate Vinaegrette

     

     There was a trendy restaurant that I noticed in downtown Chicago that was busy the last time that I was in that area.  While on a second downtown visit by Broadway a few days ago, I decided to give that restaurant a try for lunch.  I sat down and ordered the featured signature item on the menu.  I was told by the waitress that there was a severe shortage of buffalo.  Buffalo was the feature ingredient of the restaurant's famous entree.  What the waitress said was a load of bull!  I purchased buffalo meat later that same day in a Chicago grocery store, because I ended up having a craving for it, after being skunked out at lunch time.  

     Anyway, after the waitress finally came back to my table after a long wait, I ordered a roasted beet and warmed Chevre goat cheese salad.  The salad sounded interesting, but I expected the worst was yet to come.  

     That trendy Chicago restaurant's roasted beet and warmed chevre cheese salad was disappointing!  It sounded like an interesting menu item, but the presentation was of very poor quality.  

     The dressing on the salad was a strong tasting balsamic vinaegrette that overpowered the other flavors in the salad.  The chevre cheese was heated and blobbed onto the beets and it looked like some lousy cook used their fingers and a spoon to create the blops of warm cheese.  Awful!  The beets were not roasted like the menu description of the salad had stated them to be.  The beets came straight out of a can.  The poor presentation of the restaurant's salad looked like it was crafted by an unskilled kitchen helper or a drunk worthless chef.

     Needless to say, I never wrote a restaurant review about that lousy, yet trendy, Chicago restaurant.  I do not write negative restaurant reviews.  In fact, that experience was the last straw after many disappointing restaurant experiences in Chicago.  I stopped trying to find a descent restaurant meal in that town.  

     There are good restaurants in Chicago, so I am told, but I never seemed to find one.  After suffering severe food poisoning in Chicago seven times in two years, I was more interested in self preservation.  I started cooking restaurant food at home and that was the start this food and recipe blog! 

     When I get a poorly prepared meal at a restaurant, I think of how that meal could have been prepared better.  I thought that I would try to improve the downtown Chicago restaurant's poorly crafted roasted beet and warmed Chevre goat cheese salad.  A better simple presentation and a better choice of dressing was the key to improving that disappointing salad.
    
     Note:  For this salad, the crostini, roasted beets and the Chevre goat cheese should all be sliced the same thickness!
   
     Roasted Red Pepper Pomegranate Vinaegrette Recipe:
     Place 3 tablespoons of very finely chopped roasted red bell pepper into a small mixing bowl.
     Add 1 clove of minced garlic.
     Add 1 1/2 tablespoons of pomegranate vinegar.
     Add 1/2 teaspoon of sugar.
     Add 3 tablespoons of virgin olive oil.
     Add sea salt and coarse ground black pepper.
     Stir the ingredients together.
     Set the vinaegrette aside.
     Be sure to stir the vinaegrette before serving.
   
     Roasted Beets:
     Oven roast 1 unpeeled medium size beet in a 375 degree oven, till the beet becomes tender yet slightly firm in the middle.  (al dente)
     Cool the roasted beet under cold running water.
     Wipe the skin off of the roasted beet by rubbing the roasted skin off of the beet with a dry towel.
     Cut the beet into 3 medallion shaped slices.
     Set the sliced roasted beet aside.
   
     Crostini:
     Cut 3 slices of Italian baguette style bread.
     Brush the bread slices with olive oil.
     Place the bread slices on a baking pan.
     Bake the bread slices in a 350 degree oven, till they become lightly toasted and crisp.
     Set the crostini aside.
   
     Salad Set Up Plate:
     Place 1 large handful of mixed baby lettuce into a mixing bowl.
     Add a few thin slices of onion.
     Add a few match stick cut carrots.
     Add 1 small handful of thin sliced celery.
     Mound the salad across the middle of a plate.
     Garnish each side of the salad with plum tomato slices and artichoke halves.
   
     Finishing the salad: 
     Cut 3 Chevre goat cheese slices.
     Place the 3 slices of Chevre on a non stick pan.
     Heat the chevre in a 350 degree oven, till it just becomes warm and aromatic, but not overly soft.
     Alternate the slices of crostini, the slices of roasted beet and the warmed Chevre goat cheese slices across the top of the salad.  (A cake spatula is best for transferring the warmed Chevre goat cheese.)
     Generously spoon the roasted red pepper pomegranate vinaegrette over and around the salad.
    
     The fresh roasted beets are so nice with the sharp flavor of fresh chevre cheese!  The crostini adds a pleasant crunchy texture to this salad.
     The roasted red bell pepper vinaegrette dressing is perfect for this salad's ingredients.  The mildly sweet crisp flavor of this vinaegrette is not overbearing.  A balsamic vinegrette would easily overpower the delicate flavors of this salad.  Improving upon a restaurant's poorly made entree can be fun and challenging.
     Never be afraid to seriously criticize a meal that you purchase at a restaurant, but be fair.  Word of mouth can cause a poorly managed restaurants to improve their cuisine, or perish.
     I never mention the names of bad restaurants in this blog.  I do not like free advertising for bad places.  Being a very experienced chef, I can recognize when a restaurant is having a temporary problem and I can see when a restaurant is a hopeless cause!  ...  Shawna

Antipasti di Caprese e Insalata a Caponata

A caprese platter that is a nice light meal!

   
     Depending on the owner of each Italian restaurant that I worked in, the presentation of caprese varied from kitchen to kitchen.  Some presentations are plain simple perfection.  Others go too far from traditional.  Caprese is sliced ripe tomato and sliced fresh mozzarella with virgin olive oil and oregano.  Caprese should not be drowned with balsamic vinaegrette or other strong dressings!
     This antipasti platter features caprese, a simple salad and caponata.  An antipasti platter like this is commonly served as a business lunch item in fine restaurants.  Business lunch customers usually do not have time for a multi course meal.  Placing a few nice items on one antipasti platter will satify a lunch customer who is "on the go"!   
     We used to make our own fresh mozzarella from curd in a few Italian kitchens.  Stretching fresh curds to form fresh mozzarella cheese was relaxing work in the afternoon.  Quality store bought fresh mozzarella is fine for this recipe.  Fresh oregano is good, but most chefs prefer dried oregano for caprese.  Some herbs are better when dried.  Salt and pepper is never used on good fresh mozzarella, because it will mask the delicate milk flavors of the cheese.    
   
     Caponata Recipe:
     Heat a saute pan over medium low heat.
     Add 1 generous splash of olive oil.
     Add 6 cloves of thin sliced garlic.
     Add 1 small handful of chopped onion.
     Add 1 small handful of chopped celery.
     Gently saute, till the vegetables become al dente.
     Cut the ends off of 1 medium size eggplant.  (Leave the skin on the eggplant.)
     Cut the eggplant in half lengthwise.
     Cut the two eggplant halves into 1/4" thick slices.
     Add the eggplant slices to the pan.
     Saute till the eggplant starts to become tender.
     Add sea salt and black pepper.
     Add 1 handful of peeled seeded plum tomato filets that are cut into strips.
     Add 2 tablespoons of tomato paste.
     Add 1/4 cup of  balsamic vinegar.
     Add a tiny splash of water. 
     Note:  Do not let this caponata get too mushy by simmering for too much time.  Only add a minimum amount of the balsamic vinegar and a tiny splash of water, so that the time spent simmering will not be long.
     Gently stir the caponata.
     Gently simmer and reduce the liquid. 
     The caponata should be rich and dark colored with the thick sauce clinging to the vegetables.
     Remove the caponata from the heat. 
     Place the caponata into a container and chill it in a refrigerator.
     Chill the caponata for at least two hours before serving, so the flavors meld.
   
     Insalata Recipe: 
     Place a small mound of mixed lettuce on one part of a plate.
     Place a few slices of onion on the lettuce.
     Place a few thin slices of celery on the lettuce.
     Place a few thin carrot matchsticks on the lettuce.
     Place a few pitted black olives on the lettuce.
     Sprinkle a little bit of virgin olive oil over the lettuce.
     Sprinkle a little bit of Modena balsamic vinegar over the lettuce.
     Season the salad with a pinch of sea salt and black pepper.
   
     Caprese: 
     The quality of the tomato and cheese is very important, when making caprese.  Choose the best!
     Alternate one sliced Roma tomato with slices of fresh mozzarella cheese on a serving plate.  The slices of mozzarella and tomato should be about 1/4" thick.  (3 or 4 slices of each is a nice portion)
     Drizzle a small amount of virgin olive oil over the cheese and tomatoes.
     Sprinkle 1 small pinch of oregano over the tomatoes and cheese.
     Do not season with salt or pepper!
   
     Antipasti di Caprese e Insalata a Caponata: 
     Place a mound of the insalata beside the caprese on the plate.
     Brush two thin slices of Italian bread with olive oil.
     Toast the crostini in an oven, till they become golden in color.
     Place the crostini on the plate.
     Place a small portion of the capanata on the plate.
   
     Yummy!  This is full plate of Italian antipasti platter that makes for a nice lunch!  Ciao Baby!  ...  Shawna