Chicken Saltembocca (Mom's chicken with wine sauce)

Here's what you need boneless chicken, lemon juice (I like fresh) about 1/2 cup, flour, salt, proscutto ham, sage, salt and pepper, white wine (1 cup) and 1 cup chicken broth.

Flatten chicken with meat tenderizer and dredge in flour and salt and pepper mixture and then place a few sage leaves and a piece of ham on top.  Then sear in a hot pan with oil

When golden brown flip to the other side about 3-4 min Batch cook and place cooked chicken in a baking dish in the oven at 200 to keep warm.

Without cleaning use the same pan with drippings add 1 cup white wine and 1/2 cup lemon juice and a cup of chicken broth.  (I use better than boulion paste and add the water) Bring to a boil and simmer

Add a little flour to thicken and add salt and pepper to taste.

Remove chicken from over and place on a bed of rice

Spoon sauce over chicken and rice and enjoy. This is one of my favorite recipes but I usually make more sauce because I like a lot of sauce.  You can use dry sage but fresh is better.

Quick and Easy Alfrado

Its so easy and yummy.

Here is what you need.  Two plus cups of freshly grated Parmesan cheese, one stick of butter, 1 cup of cream, several cloves of garlic, pasta, nutmeg, and salt and pepper to taste

Melt the butter in a skillet and start pasta

Add cream

Add pressed/minced garlic, 1/2 teaspoon of nutmeg, and salt and pepper to taste

Whisk together reserve a cup or so of the hot pasta water in case your sauce needs thining.

Place cheese in a shallow dish

Pour in hot cream and butter mixture.  Let it rest and get to know each other.  Do not stir

Add hot pasta.  I used fresh linguini but you can use anything it is okay too use dry pasta in any shape or size.  It is important that the pasta is hot.

Mix together. Add a more salt and pepper to taste.  Add more cheese or reserved pasta water to desired consistency.

Yum.  It is so good.

Dish up and sprinkle with a little parsley and enjoy.

Bread

So, I know its been a while since I posted but I am starting a new theme for some of my blog posts.  I am going to post new kind of bread each week.  I will start off with a basic recipe and then post a few variations to the basic recipe.

My first kind is a basic White French Bread.

Here's what you need.
1 tablespoon of yeast
3 cups of bread flour
3 cups of all purpose flour
1 tablespoon of salt
1 teaspoon of sugar
2 cups of warm water
corn neal
1 egg plus 2 teaspoon of water (wisks for glaze)

sprinkle yeast and sugar on water and then stir in and then let rest for 10 min

When foamy add 3 cups of bread flour and salt.  Stir until smooth with a mixer (apx 3 min)

Add the all purpose flour 1/2 cup at a time until forms a shaggy ball that clears the sides of the bowl

Knead with dough hook for about 3-5 min until it pulls. Cover with plastic wrap and leave in a warm place for about 2 hours or until doubled.

If time punch down and let rise again. if sticky knead in the rest of the flour. Sprinkle corn meal on baking stone.  Divide bread into 3 seactions and let rise until doubled.

Slash the bread right before baking in a preheated oven to 400.  Whisk the egg and water and brush onto the bread before baking.

Bake for 30-40 min at 400 or until sound hallow.  Place an ice cube in the over to create steam.

Slice and enjoy warm.  Wrap and store in a cool place.

Frozen treats from my new toy

With our anniversary money we bought a new toy for my mixer. I love my mixer.  I use it all the time.  So this is a new bowl for my mixer and you freeze it and then mix and you get ice cream without ice or salt or any of that mess.

The first thing I made was lemon sorbet.

Start off with a cup of water and sugar.  Bring it to a boil and it should thicken.

Zest a lemon.  A micro plane zester is always better the zest is finer and not a stringy.

Juice enough lemons for a cup of juice.  I like to use fresh but you can use bottled too.  It was a little strong so you could use a little less.

Combine zest and juice.

 Combine with syrup you made and let cool.

Place frozen bowl with dasher in it and top on mixer head.

Mix for 20-30 min on stir.

When done freeze for a few hours.

Scoop and enjoy.

Now for gelato.  It is italian ice cream that uses milk instead of cream.  I used 1%.

Here is what you need.  3 cups of milk, 3/4 cup of sugar, 6 eggs, and vanilla.

Separate the egg yolks and do whatever you want with the whites.

Whisk the yolks

Warm milk and sugar over a low heat while whisking

Add a little vanilla or whatever flavor you want

Temper the eggs by adding a little of the warm milk to the eggs so they won't scramble when you but them in the warm milk.

Add the tempered eggs to the warm milk.  Whisk over low heat for quite a few min until it thickens.

Chill in refrigerator or ice bath until completely cold

Churn

Freeze for a couple of hours to firm up and enjoy