Italian

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July 19, 2010

Heirloom Tomato, Basil and Goat Cheese Bruschetta

Posted by kimlj under Appetizers, Bunco, Italian, Tennis | Tags: , , , , , |
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This recipe is from my girl friend Laura.  She has so many good recipes, which you can find at  www.laurasbestrecipes.com.  There are many many ways to make Bruschetta, but I love the idea of the goat cheese.  I am especially excited to make this since I have the tomatoes and basil fresh from my garden…Yummy

May 30, 2010 1:26 PM   |  
Heirloom Tomato, Basil and Goat Cheese Bruschetta
This is one of my favorite things in the world.  When I start craving this during the peak of heirloom tomato season… I. must. make. it. now.  Although it’s not exactly a traditional method – I don’t care. There are a million variations of this including roasting tomatoes, adding garlic or a host of other ingredients.  But this is my favorite.  It is wonderful as a light lunch, an appetizer or a mid-day snack. I’ll give you the basic idea without exact ingredient amounts.  You can tailor quantities depending upon how much you feel like making. Plan to make a lot…. it’s good! 
Ingredients:
  • Fresh sourdough bakery baguette, sliced 1/2 -3/4 inch
  • Pats of butter (plan on 1 pat per slice)
  • 1-2 large, ripe heirloom tomatoes (core, remove seeds and chop)
  • 1 bunch, fresh basil leaves, thinly sliced into ribbons (chiffonade)
  • Extra virgin olive oil
  • Good quality goat cheese (I used Haystack Mountain from Boulder)
  • Sea Salt
  • Freshly cracked pepper
Method:
Melt butter in a pan and lightly toast both sides of the sourdough bread until golden brown (like you would with grilled cheese) You want the bread to have a light, buttery crunch without getting burned or too toasted. The inside should still be soft. Set aside.
Chop tomatoes.  Try and remove seeds and lightly pat tomatoes to remove excess water.  Add lots of basil “ribbons” to the tomato (as much as you desire.)  Add salt and pepper and a light drizzle of olive oil. Gently blend together. Continue to lightly blot with towels to remove any remaining tomato liquid. You don’t want them to be too runny on the bread.
Take toasted bread and lightly spread olive oil on surface, then a layer of goat cheese.  Top with tomato mixture. Salt and pepper lightly. Serve immediately. Bite into it open-faced and have a napkin nearby for all that tomato juice!
 

October 23, 2009

Tequila Chicken Fettucine

Posted by kimlj under Bunco, Chicken, Italian, Pasta, Tennis, Uncategorized | Tags: , , , |
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I found this recipe in a California Pizza Kitchen Cookbook.  I have never had this dish at their resturant but I can only assume it is as good as what I make at home!  I have made my own revisions.  Hope you like it as much as my family does.

1 pound dry spinach fettucine, or mix spinach and a plain fettucine if you think all the spinach will be to overwhelming.  My favorite brand is Al Dente Pasta.  Cook pasta according to directions.

3/4 cup of fresh cilantro + 3 tablespoons for garnish

3 tablespoons minced fresh garlic

2 tablespoons minced jalapeno pepper ( seeds and veins removed for milder flavor)

4 tablespoons of unsalted butter (reserve 1 tablespoon for saute)

3/4 cup of chicken stock

3 -4 tablespoons gold tequila

2-3 tablespoons freshly squeezed lime juice

4 tablespoons soy sauce

1 1/2 pounds chicken breast diced about 3/4 inch

1/2 red onion, thinly sliced

1 red bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1 orange bell pepper thinly sliced

1 green bell pepper thinly sliced

1 1/2 – 2 cups of heavy whipping cream

Cook the 3/4 cup of cilantro, garlic and jalapeno in 3 tablespoons of butter over medium heat for 4 to 5 minutes.  Add stock, tequila dn lime juice.  Bring the mixture to a boil and cook until reduced to almost a paste consistency.  Remove from pan and set aside.

Pour soy sauce over diced chicken and set aside for at least 5 minutes.  Meanwhile cook onion and peppers, with the remaining butter over medium heat for about 5 minutes.  Add Cream and boil for about 5 – 10 minutes depending on desired consistency.  Add tequila/lime paste and chicken and cook until chicken is cooked through, about 5 minutes.  When chicken is done toss with drained fettucine and sprinkle with reserved cilantro.

 

September 30, 2009

Chicken Piccata

Posted by kimlj under Chicken, Italian | Tags: , , |
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This is such an easy recipe, you will be making it all the time.  As far as I know this recipe does not usually call for Parmesan Cheese but I was thinking of my Pork Chops in Panko recipe and how good it is with the parmesan cheese in the coating and thought it would be just as good in this recipe.  If you do not like parmesan just omit it.

1 1/2 – 2 pounds of thin sliced boneless chicken brest.  You can pound your own if you want.  You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices.  Place them on wax paper and place another piece of wax paper on top.  Pound the chicken slices lightly. You will want the chicken about 1/4 inch thick.

3 Tablespoons grated Parmesan cheese

1/2 cup of flour

5 Tablespoons butter

5 Tablespoons of olive oil.  By mixing olive oil with the butter it will keep the butter from burning

1/2 cup of dry white wine or chicken stock

3-4 Tablespoons of lemon juice

1/4 cup capers

1/4 cup fresh chopped parsley

Mix together the dry ingredients in a shallow dish. Salt and Pepper to taste.   Dredge chicken thoroughly in the flour mixture, until well coated.  If you are messy like me you will find a pie plate works better than a plate.  It will keep the flour where it belongs, not all over the counter!

Heat the olive oil and 3 Tablespoons of butter in a large skillet on medium high heat.  Add 2 – 3 pieces of the chicken and cook about 3 minuets on each side.  Finish cooking all chicken in this manner. You may need to add more olive oil and butter to the pan depending on how much you have to cook.   I place the chicken on a plate and cover with foil and place in oven to keep warm

Add wine, lemon juice and capers to the pan, scraping the bottom of the pan to get the yummy brown bits up from the bottom.  Reduce the sauce by about 1/2 and whisk in the butter till melted.

Plate the chicken and pour sauce over the top.  Sprinkle with parsley if desired.

 

May 20, 2009

Chicken Breast with Prosciutto and Cheese

Posted by kimlj under Bunco, Chicken, Italian | Tags: , , |
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Chicken Breast with Prosciutto and Cheese

This is such an easy dish to make.  I make the chicken ahead of time put it in the refrigerator and then while the oven is heating I finish the rest and am done!

Preheat oven to 350°.

1 1/2 – 2 pounds of thin sliced boneless chicken brest.  You can pound your own if you want.  You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices.  Place them on wax paper and place another piece of wax paper on top.  Pound the chicken slices lightly.

Salt

Fresh ground black pepper

Flour about 1/2 to 3/4 cup

3 Tablespoons of butter

2 tablespoons of oil – I use olive oil

8 thin slices of prosciutto

8 thin slices of  Fontina or Bel Paese chees

4 teaspoons fresh grated parmesan cheese

2-4 tablespoons chicken stock.  You can use fresh, canned or I  have even used a bullion cube.

Season the chicken slices with salt and pepper then dip them in flour and shake f any excess.  In a 10-12 in skillet, melt the butter with the oil over moderate heat.  Brown the chicken to a light golden color.  Do not overcook them.

Transfer the chicken breast to a 9 x 13 baking dish(I line mine with tin foil for easy clean up).  Place a slice of prosciutto and then a slice of chees on eash piece of chicken.  Sprinkle them with the grated parmesan cheese and bribble the chicken stock over them.  Bake uncovered in the middle of the ove for about 10 minutes, or until the cheese is melted and lightly browned.

 

January 24, 2009

Italian Sausage with Fresh Tomatoes over Pasta

Posted by kimlj under Bunco, Italian, Pasta | Tags: , , , , , , |
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Italian Sausage with Fresh Tomatoes over Pasta

Italian Sausage with Fresh Tomatoes over Pasta

I make this all the time in the summer, using fresh tomatoes from the garden.  It is one of my favorites.  If you don’t like spicy omit the hot Italian Sausage and just use all mild.

3 links of mild Italian Sausage

2-3 links of hot Italian Sausage

1/4 cup of red wine.  I use what ever I happen to be drinking while cooking this fabulous meal!

4 cloves of fresh garlic chopped or 2 teaspoons of minced garlic from a jar

1 small can of black olives

6 large fresh tomatoes rough cut

1/8 – 1/4 cup of fresh basil chopped.  I personally like a lot of basil

Feta cheese

In a large pan cook sausage  in about 1/4 cup of water.  Turn to brown an all sides.  Cook about 20 min over medium to high heat.  Remove sausage from pan and deglaze pan with red wine.  Slice sausage and return to pan, add garlic and tomatoes.  Cook till tomatoes are tender.  Add black olives, basil and simmer for about 2 minutes.  Remove from heat.  Serve over pasta of choice and top with feta cheese

 

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