These are two of my favorite things. Chicken Parmesan is easier to find than pork chops Parm, but I find that most renditions are somewhat disappointing. Recently our friend Neal made a dinner and served very very good chicken Parm, just the way I like it. The cutlet should be pounded thin, dipped in egg and then in bread crumbs. Fry in olive oil till crispy and golden brown. Make your own tomato sauce, or use your favorite jarred sauce on the market, my favorite being Rao’s Homemade Tomato Basil Marinara Sauce, though I don’t love it.
Place the cutlets in a baking pan, top with good mozzarella, and sauce. Bake till cheese is melted.
Do the same with pork chops. Again, thin and crisp is the way to go. Pork chops Parm is so good. I have only seen it on one menu in my whole life. It was at Stella Doro’s in the Bronx. Thealso had amazing lobster Fra Diavalo.
An oatmeal/flour/sugar/butter topped crust hides a mix of rhubarb, strawberries, orange juice, rind and sugar.
Baked for over an hour, very deep dish and filled with 6 cups of both rhubarb and berries. Rhubarb needs sugar, not like a berry crumble that at peak season may not need any sugar at all. Thickening agent is cornstarch mixed with orange juice and stirred into the fruit.
I like this with a rather large scoop of vanilla ice cream.
Eggnog is one of my favorite things in the world. Either with brandy, or rum, or both, it is super rich and over the top fattening. This past winter, Roost, the great place to eat in Portland, served eggnog that was almost frozen. You could drink it but it was thick and perfect. And strong. another designated driver experience
thighs, nothing like them
made the trimmed down version last week for my Diane Magazine followers. For those who want the full on recipe, with my own spin, here goes
lots of juicy, forgiving chicken thighs
red wine vinegar
pimento stuffed olives
peeled garlic cloves
salt and pepper
Place the chicken in a plastic bag, maybe double bag, and add the oil, vinegar, capers, olives, pitted prunes bay leaves and whole cloves of garlic and leave to marinate for 2 days in the fridge.
Place on baking sheet with sides and place all thighs along with all the marinade and prunes.
Sprinkle with brown sugar and pour chicken stock around the chicken. Sprinkle with salt and coarse black pepper.
Bake at 375 for an hour. The chicken will be a gorgeous mahogany like color.
Rigatoni tossed with garlicky sauteed bread cubes, red onion, fresh herbs, cucumber, capers, grape tomatoes and a vinaigrette with a mustardy kick