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Chicken Francese with Noodles + Roasted Asparagus

July 17, 2015 //
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Chicken Francese with Noodles

This is such an Italian-American dish. I grew up eating francese from the local pizza place. Since our move I’ve been pretty disappointed with my chicken francese take-out options. So, I had to find a recipe to make it myself and was super happy to find this recipe, which is based on Tyler Florence’s recipe. I added capers and skipped the scallions. Tried the corn starch, but I’m not sure that it really made that much of a difference.

Chix Francesse w Noodles

4 skinless, boneless, thin chicken breasts (about 1 1/2 pounds)
Cornstarch, for dredging (or use flour)
Kosher salt and freshly ground black pepper
4 large eggs
3 TB. water
1/4 cup avocado oil or extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
capers, to taste

On a plate or wide bowl, beat the eggs with 3 tablespoons of water. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the cornstarch or flour that has been seasoned with salt and pepper. Dip chicken in the egg wash to coat completely, letting the excess drip off. When the oil is hot, add the cutlets and fry for 2-3 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, lemon juice and capers simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper before serving.

Noodles 

Follow directions on the package

Roasted Asparagus
Roasted Asparagus_Web

My go-to method of preparing asparagus.

1 bunch of asparagus – ends trimmed
olive oil
salt and pepper
Parmesan cheese

Pre-heat oven to 400 degrees. Toss trimmed asparagus with a bit of olive oil, salt and pepper and roast for 15-20 minutes until tender and a little bit browned. Sprinkle some grated Parmesan cheese over to serve.

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Categories Meals

Endless Bounty

July 17, 2015 //
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Last time I was 8 months pregnant the average temperature outside was 32 degrees. I felt pretty good, and my biggest complaint was that I didn’t always get a seat on the subway because I had to wear a big, winter coat which made it hard to tell that I was pregnant. Now, it’s a different story. It is hot and humid and I feel HUGE. I pretty much always get a seat on the subway, but I am exhausted!

Meanwhile, the markets are packed with produce and I am dying to cook. This week alone, I’ve picked up blueberries, cherries, nectarines, cucumbers, summer squash, tomatoes and even the first corn. It is awesome, but some nights after work I am just too tired to make anything. Fortunately, fruits and vegetables this time of the year are so delicious and fresh that you don’t have to do too much to enjoy them. Hopefully easy summer recipes will get me through the next few weeks!

Endless Bounty

The kitchen counter will look like this for the next few months.

Meal #1: Soy Lemon Skirt Steak with Arugula + Salted Potatoes
Meal #2: Swordfish Parmesan and Roasted Broccoli
Meal #3: Chicken Francese with Noodles + Roasted Asparagus
Meal #4: Pork Chops with Cherry Sauce + Sugar Snap Peas

Your grocery list, excluding the usual pantry items: 

broccoli – 1 large head
shallot – 2
garlic – 1 head
lemons – 5
sugar snap peas – 1 lb.
cherries – 1 cup
arugula – 1 bunch
asparagus – 1 large bunch
potatoes – 1 1/2 pounds
rosemary – 1 bunch
eggs – 1 dozen
white wine
red wine
low-salt chicken broth – 1 cup
butter (if you don’t already have it)
brown sugar (if you don’t already have it)
soy sauce (if you don’t already have it)
garlic powder (if you don’t already have it)
capers (if you don’t already have it)
flour (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
butter (if you don’t already have it)
swordfish steaks (6-8 ounces per person), skin removed
skirt steak – 1 1/2 pounds
skinless, boneless, thin chicken breasts – 1 1/2 pounds
pork chops, bone-in – 1 per person, approx. 6-8 oz each

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Categories Meal Plans

Soy Lemon Skirt Steak with Arugula + Salted Potatoes

July 17, 2015 //
2

Soy Lemon Skirt Steak with Arugula

This is so delicious. Skirt steak is pretty amazing and easy to prepare and I usually just grill it with some olive oil and salt and pepper, but I love this marinade. This is a Martha recipe, whom you know I love. She used flank steak, but I stuck to my tried and true skirt steak.
Soy Lemon Steak w Arugula

1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 TB. packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds skirt steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place skirt steak inside a large resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).

Heat grill or grill pan to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.

Transfer marinade to a small saucepan and bring to a boil. Remove from heat.

Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

 Salted Potatoes

Salted potatoes are an upstate New York speciality and they are awesome. They are super simple; basically you just boil peeled, or unpeeled, potatoes (your choice) in very salty water. They key is to not be afraid of adding a LOT of salt. The potatoes will pick up just a bit of the saltiness which makes them much more interesting than regular boiled potatoes.

1 1/2 pounds potatoes (peeled or unpeeled, your choice) – half or quarter if large
water
1/4 cup (ish) salt

Add salt to water, place potatoes into water and bring to a boil. Once boiling, bring water down to a simmer and let cook for approximately 15-20 minutes. Potatoes are finished when a knife easily slips in. Drain potatoes and toss with butter.

 

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Categories Meals

Cravings

June 12, 2015 //
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I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.
Strawberries at Boro Hall

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

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Categories Meal Plans

White Fish Fillet on a Potato Raft

May 15, 2015 //
0

White Fish Fillets on a Potato Raft
Fish Fillets w Potato Raft

A couple of weeks ago thekitchn.com featured a week’s worth of sheet pan recipe from Molly Gilbert’s cookbook Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven. I LOVE sheet pan recipes because they are usually easy to prepare and often feature your main and sides in one dish. Unsurprisingly, I put this cookbook on my wish list. I’m sharing two of these recipes in this week’s meal plan, starting with this fish recipe. I used lemon sole, but you can try any firm, white fish.

(Clearly I am craving crispy potatoes with this baby because here they are again!)

1 1/2 lbs. russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
2 TB.  extra virgin olive oil
4 cloves garlic, minced
1/2 ts. kosher salt
1/2 ts. freshly ground black pepper
4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
4 TB. (1/2 stick) unsalted butter
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons capers, drained

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.

In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.

Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row.

Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven.

Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.

Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.

Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

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Roasted Chicken Provençal + Crispy Potatoes

May 15, 2015 //
0

Roasted Chicken Provençal
Chix Provencal

This is a nice Sunday night or dinner party dish from the New York Times “Cooking” app. I just used chicken thighs, but I don’t see why you couldn’t do a mixture of chicken thighs and breasts, as long as they are bone-in. You obviously need herbes de Provence, which is a combination of easy-to-find dried herbs. You could make it yourself, but the pre-made version isn’t too hard to find these days.

My dish didn’t end up having a lot of sauce, so don’t count on that, but it was still delicious.

8 bone-in, skin-on chicken thighs
2 ts. kosher salt
1 ts. freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 TB. olive oil
2 TB. herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving

Preheat oven to 400. Season the chicken with salt and pepper. Put the flour on a plate and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Crispy Potatoes
Crispy Potatoes II

My Mom has been making this side dish for years and I LOVE it. If you have a mandolin use it, but if you don’t, try to slice the potatoes as thin as you can. They get so crispy that it is a little like eating potato chips for dinner, but without the guilt!

4-6 medium yukon gold or red bliss potatoes, peeled and thinly sliced.
1-2 TB. olive oil
1 TB. dried (or fresh) rosemary
salt and pepper

Pre-heat oven to 400 degrees. Lightly oil or spray an oven-proof pan. Place potato slices around a pan in an overlapping circle, covering the entire pan. In some places you may have several layers of potatoes – that is fine. Swirl olive oil over potatoes and sprinkle with rosemary, salt and pepper. Roast in oven for 40 or so minutes, checking on them. They are finished when they are nicely browned and tender.

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Categories Meals

Distractions

May 15, 2015 //
0

It has been a long time since I’ve posted to this blog. I’m so sorry about that, but I swear I have several good excuses for my absence. We moved to a new apartment – toddler in tow; I planned an international conference for 400 people and I am currently 23 weeks pregnant! So as you can see, my winter/spring have been very busy. Fortunately, things are back to normal, for the most part, and I am back to cooking 3-5 times a week. My timing is pretty good at least! Asparagus is back at our local farmers markets which means the rest of my beloved fresh fruits and veggies are also on their way. I promise more frequent posting, at least until Baby #2 arrives, featuring new, exciting recipes to celebrate the new market season!

Asparagus - where have you been all winter!?

Asparagus – where have you been all winter?!

This week I’m sharing two recipes each from the New York Times and thekitchn.com. I am in love with the new New York Times recipe app “Cooking“, which you can access on your desktop, iPad and smart phone – check it out!

Meal #1: Roasted Chicken Provençal + Crispy Potatoes
Meal #2: Margarita Pizza with Quick Pizza Dough
Meal #3: White Fish Fillets on a Potato Raft
Meal #4: Broiled Steak and Asparagus with Feta Sauce

Your grocery list, excluding the usual pantry items: 

asparagus – 2 bunches (about 2 lbs.)
russet potatoes – 1 1/2 lbs. (about 2 medium)
yukon gold or red bliss potatoes – 4-6 medium
lemons – 2
shallots – 4-6 medium
fresh thyme – 1 bunch
fresh chives – 1 bunch
herbes de Provence
dried rosemary (if you don’t already have it)
crumbled feta cheese – 1 cup (about 6 ounces)
fresh mozzarella – 1 lb. (you will probably use less, but it isn’t like the rest won’t get eaten)
sour cream – 1 small container
bread flour
active dry yeast – 1 packet
whole tomatoes  – 1 large can
capers (if you don’t already have them)
skinless sole fillets or other firm white fish – 4 (5 ounces each and 1 to 1 1/2 inches thick)
steaks – 2 (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
bone-in, skin-on chicken thighs – 8
dry vermouth

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Categories Meal Plans

Happy 1st Anniversary!

January 9, 2015 //
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One year and 30 meal plans later (including this one) Everyday Banquet is celebrating its first anniversary! I had no idea when I started this blog whether there would be any readers, let alone whether the idea of presenting recipes in the form of a weekly meal plan would strike a chord. It has been fun to read your comments and follow your interest on Facebook. By far the most gratifying comments have come from those of you who don’t cook a lot or didn’t think you liked to cook but have been trying new meals and liking them. That was always the goal – to get more people into the kitchen, cooking relatively simple and quick meals seasonally. So, on what I hope is the first of many anniversaries, I thank you, my readers for sticking with me and supporting me through the year!

Bon Appetit!
Elizas 1st bday cake_web

Meal #1:Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #2: Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas
Meal #3: Sausages with Lentils and Green Salad
Meal #4: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts

Your grocery list, excluding the usual pantry items: 

fennel – 1
rosemary bunch – 1
bay leaves – 2
lemon – 2
red cabbage – 1 medium
red peppers – 2
apple – 1
onion – 1
carrot – 1
greens for a salad
artichoke hearts – 1 can in water
frozen peas
heavy cream – 1 small container
Kalamata olives – 1/2 cup
penne – 1 box
red lentils – 1 bag
dried thyme (if you don’t already have it)
Parmesan (if you don’t already have it)
ground chili pepper (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
pancetta – 4-6 ounces
sausage – 1 lb.
pork tenderloin – 2 (1 1/2-1 3/4 pounds total)
wild stripped bass – 1 6-8 ounce filet per person
lager – 1/4 cup

 

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Categories Meal Plans

It’s the Holiday Season!

December 8, 2014 //
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This time of the year it is hard not to get Christmas songs stuck in your head. As I type I can hear Andy Williams singing “It’s the holiday season, and Santa Claus is coming around…” It goes on and on…. I don’t know whether it is because Patrick and I snuck away to Charleston last weekend, but the Christmas season feels short again this year and I feel like I’m far behind. I have to catch up, because for the first year ever Eliza fully understands that it is Christmas. It is adorable to watch – she loves the tree, the caroles and Frosty, but it also means that we better step it up and plan some fun activities and get her (or ahem, ask Santa) for some good presents!

Despite the busy season full of shopping, decorating, baking and general merriment I am still trying to slip a home-cooked meal in when I can. It isn’t as often as I’d like (there’s a pizza on its way while I type this), but I am hoping to get a few dinners made without the help of a microwave. Here are a couple of repeats, and two new meals that are delicious and perfect for the season. Enjoy!

The first snowman of the season (I know, he is a little scary)

The first snowman of the season (I know, he is a little scary)

Meal #1: Pork Chops with Apples and Onions + Braised Red Cabbage
Meal #2: Chicken Saltimbocca with Cheese + Sautéed Spinach
Meal #3: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #4: Lemon Pasta with Roasted Shrimp + Green Salad

Your grocery list, excluding the usual pantry items:

fresh sage – 1 bunch (or 1 tsp. dried sage)
white onion – 2
scallions – 1 bunch (approx. 4)
red cabbage – 1 head (2 1/4 pounds)
lemons – 3
spinach – 2 bags or bundles
apples – 5
brussels sprouts – 1 lb.
carrots – 2
jalapeno – 1
ginger – 1 small piece
fontina (provolone or gruyere work too) cheese – 6 slices (approx. 4 ounces)
pine nuts (optional)
apple cider – 1 cup
linguine – 1 box
dry red wine – 1/2 cup
rice (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
oyster sauce (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
unseasoned rice vinegar (if you don’t already have it)
dark-brown sugar (if you don’t already have it)
bone-in pork chops – 4 (3/4-1-inch thick)
flank or skirt steak – 1/2 lb.
bacon – 4 ounces (approx. 4 slices)
proscuitto – 6 thin slices
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

 

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Categories Meal Plans

Tangy Roasted Beets & Carrots

November 25, 2014 //
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Tangy Roasted Beets & Carrots
piles of carrots Web

I love to prepare roasted roots throughout the fall and winter. While their sweetness adds enough flavor,  the addition of several savory spices in this recipe works really well and takes this traditional side dish up a level.

1 large bunch of beets (approx. 4) – trimmed, halved and/quartered if very large
1 large bunch of carrots – peeled, cut into 1/2 inch coins
3 TB. lemon juice
1 TB. olive oil
3/4 ts. sweet paprika
1/4 ts. cumin
salt

Preheat oven to 400 degrees. Spread beets in a cake pan and cover with foil. Toss carrot coins with olive oil on a baking sheet. Place both beets and carrots into oven and roast for approx. 30 minutes. Remove beets, let cool and then peel and cut into 1/4 inch slices. Remove carrots when tender.

In a large bowl, combine lemon juice, paprika, cumin olive oil and salt and toss with roasted beets and carrots.

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