Halloween

Chicken Parmesan

Comments

Everything came out perfectly, maybe I would cook the chicken for slightly less time as it got dry as it sat, but it was still delicious.

Ingredients

• 1 lb (about 2 large) chicken breast, boneless & skinless

• 1 cup flour

• 1/3 cup grated Parmesan cheese, divided use

• 1/4 cup bread crumbs

• 1 tsp parsley

• Salt & pepper to taste

• 1 egg, lightly beaten

• 1/4 cup milk

• olive oil and butter to pan fry

• 1 ½  cups tomato sauce

• 2 tsp balsamic vinegar

• 1 tsp. fresh basil or other herbs

• 1/3 cup (1 ½ oz.) shredded provolone cheese

MOP

1 | Preheat the oven at 350°F. 
2 | Divide each chicken breast in half, and then pound each half into scaloppine thin cutlets 
4 | Combine 2 Tbsp. Parmesan, bread crumbs, parsley, salt & pepper in a shallow dish. Create an egg wash of egg and milk in a separate shallow dish. 
5 | Dust each chicken scaloppine in flour, then dip in egg wash, and then dredge in the bread crumb mixture. 
6 | Heat the oil and butter in a large non-stick skillet over medium-high heat. - - Add chicken; cook 5 minutes on each side or until done. Set aside.
7 | Bring tomato sauce to a light simmer. Season lightly and add balsamic vinegar. Cook for 5 to 7 minutes, and then remove from heat and add fresh herbs. 
8 | Transfer chicken to an ovenproof dish. Pour the sauce over the chicken, and then sprinkle evenly with shredded provolone and any additional Parmesan cheese. Bake for 10 minutes in the oven at 350°F, until the cheese melts.

Black Risotto

Comments

The risotto turned out as expected, but because of the choice of grain the texture was less than desirable

Ingredients

• 1 butternut squash, peeled, small dice

• 2 Tbsp olive oil

• Salt & pepper to taste

• 2 qts stock

• 2 Tbsp butter + more to finish

• 1 small onion, chopped fine

• 1 carrot, small dice

• 1 celery stalk, small dice

• 1 garlic clove, minced fine

• 6 oz black rice

• ¼ cup heavy cream

• Fresh rosemary, minced

MOP

1 | Preheat oven to 375 F
2 | Line a large baking sheet with parchment paper. Add diced squash, toss with olive oil, and season lightly with s&p. Roast until it starts to caramelize and it’s tender, tossing halfway. Remove from oven and let sit at room temperature until ready to use.
3 | While squash is roasting bring stock to a simmer and keep simmering on low.
4 | Add butter to a large enough skillet or pot. Saute’ onions over medium heat until translucent. Add minced garlic and saute another minute, stirring constantly. Add carrots and celery, lower heat, and sweat until soft.
5 | Add black rice, raise heat to medium and toast the rice with the vegetables for a couple minutes, constantly stirring. 
6 | Lower the heat and add the stock, bringing the stock to cover the rice by health inch.
7 | Let the rice cook over low heat, without stirring, for about 20-25 minutes (check package directions)
8 | Add roasted butternut, minced rosemary, cream, and 1 to 2 Tbsp butter  to risotto and fold in carefully.
9 | Serve immediately with freshly grated Parmigiano Reggiano cheese.

Pumpkin Creme Brulee

Comments

Very delicious, I would not change anything.

Ingredients

• 1 ½ cup heavy cream

• 5 egg yolks

• 3 ½ oz sugar

• 1.5 oz canned pumpkin

• pinch of salt

• 4 oz sugar to caramelize

MOP

1  | Combine all ingredients and bake in ramekins in oven preheated to 325 F in water bath.

2 | Remove after 30-35 minutes or set, refrigerate completely.

3 | Plate by adding 1 tbsp sugar in a thick layer and torching until sugar is bruleed