Ingredients- 1½ lb chicken breasts (thinly sliced)
- ½ cup flour
- 3 eggs (lightly beaten)
- 1½ cup breadcrumbs
- ½ cup Parmesan
- 1 bulb fennel (thinly sliced)
- 2½ cups cherry tomatoes (halved)
- 2 cloves garlic
- ½ cup mascarpone
- dried thyme
Instructions- Dredge the chicken breasts in flour, then the eggs, then a mixture of breadcrumbs, Parmesan and dried thyme.
- Fry in olive oil for 3 or 4 minutes on each side, then keep warm in the oven (around 150°F).
- Add more olive oil, and cook the fennel until soft (about 5 min).
- Add cherry tomatoes, garlic, thyme, salt, pepper, and cook until the tomatoes are soft (about 5 min).
- Remove from heat, add mascarpone and stir.
Notes- 1½ lb of chicken made about eight pieces of chicken and was enough for three people.
- I used two bulbs of fennel and it was too much, so I think one is better. It wasn't as soft as I would like, so slicing thinner might be better, but Joe liked it as it was.
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Ingredients- 3 thin ribeye steaks (less than ½ in thick)
Instructions- Rub the steak with olive oil, salt, pepper.
- Heat a nonstick pan to medium heat.
- Cook the steaks on each side for just a minute or two.
- Let it sit before cutting.
Notes- I got the Rancher's Reserve ribeye steaks from Safeway at $10/lb. There were three in the pack for $14, and it was enough for a big meal.
- Use a nonstick skillet!
Ingredients- ½ lb orechiette
- 1 onion (chopped)
- 1 lb turkey sausage
- 2 tbsp oregano (chopped)
- ½ cup mascarpone
Instructions- Cook the pasta.
- Sauté the onion, then add the sausage, then the oregano.
- Add some pasta water and the mascarpone.
- Add pasta, salt, pepper.
Notes- The turkey sausage from Whole Foods didn't seem as tasty as the one from Berkeley Bowl.
- I used leftover ziti and rigatoni, but orechiette would have been nicer.
- Tasted quite plain so I added some thyme and butter.
- Still quite plain overall. Original recipe has cannellini beans, but I don't like them. Mushrooms and spinach might be nice.
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Ingredients- 10 chicken thighs (deboned and cut in three)
- 1½ lb potatoes
- 1 lb cherry tomatoes
- oregano
- red wine vinegar
Instructions- Boil the potatoes until soft (around 20 min)
- Prick tomatoes with a knife, then boil for around 1 min, then pinch off skins once cooled.
- Rub chicken with salt, pepper and olive oil, then fry on high heat until almost cooked (about 10 min).
- Smash potatoes a bit, and mix with tomatoes and chicken in a baking dish.
- Bash up oregano leaves with some salt, the mix with 4 tbsp olive oil, a splash of red wine vinegar and some black pepper. Add to baking pan and toss.
- Bake at 400°F for about 40 min.
Notes- Deboning the chicken is quite time-consuming.
- Peeling the tomato skins is also very time-consuming.
- More oregano would be better!
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Ingredients- 1 New York steak (about 1½ in thick)
Instructions- Take the steak out of the fridge for around 30 min to allow it to reach room temperature.
- Preheat a pan in the oven at 450°F.
- Rub the steak with lots of salt and pepper.
- Cook the steak on one side for 4 min.
- Cook the steak on the other side for 4 min.
Notes- The steak was medium well after 8 min on each side. Maybe 3 min each side would make it a nice medium rare.
- The first time, I tried searing it on the stove with oil. Huge amounts of smoke, and the pan and the steak were burnt. (Not sure if this was because of the oil or because the pan was too hot, but the next time I used no oil.)
- Not sure if the handle Emily's pan is oven safe ... had a slight chemical smell.
Ingredients- shallots (chopped fine)
- cremini mushrooms (chopped thin)
- ½ cup red wine
Instructions- Sauté the shallots with salt and pepper.
- Add the mushrooms, cook for a while.
- Add the red wine, allow to reduce.
Notes- Tastes too strongly of red wine! Maybe better to use beef broth. Maybe cornflour to make it more saucy, but I mostly wanted the shallots and mushrooms.
Ingredients- 1/3 lb pancetta (chopped)
- 4 russet potatoes (peeled and diced)
- 1 clove garlic
- thyme
- rosemary
Instructions- Sauté the pancetta (about 5 min). Remove but leave fat in the pan.
- Add garlic, potatoes, salt, pepper and cook about 30 min, stirring frequently.
- Add pancetta, thyme, rosemary, and cook a bit more.
Notes- Definitely need to use a nonstick pan for this!
- The original recipe uses bacon as well as pancetta so there is enough fat to cook the potatoes. Since I just used pancetta, there wasn't much fat so I added oil and butter.
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Ingredients- 4 cups red & yellow cherry tomatoes (halved)
- ¼ cup capers (rinsed & drained)
- 1 tbsp olive oil
- ½ cup breadcrumbs
- ½ cup ziti
- ½ cup pecorino romano (grated)
- ¼ cup parsley (chopped)
Instructions- Mix tomatoes, capers, olive oil, salt, pepper in a buttered baking dish.
- Sprinkle breadcrumbs on top, drizzle olive oil over.
- Bake at 375°F for 30 min.
- Cook the pasta, add the cheese and toss together.
- Add tomato mix, parsley, salt, pepper, a little pasta water or olive oil if desired to make the sauce.
Notes- I forgot to rinse the capers, and they turned out very sour.
- The whole thing was very soggy. The breadcrumbs were not crunchy even though I drizzled olive oil over them.
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