Last weekend, briefly

It was a tough weekend for me.  On Thursday I had the much dreaded talk with my boss with regards to our annual employee evaluation.

Bottom line : my bonus was lower than previous years and my increase was a measly 1%. I kid you not, I got a freakin' 1% salary increase. How much is that in dollar terms is just even more pathetic.  Negotiating for even a slight increase proved worthless, so the verdict is that I am set to find a new job.  Please, pray for me.

It took awhile for me to digest the whole thing.  Come weekend, my emotions took a dive. I was depressed at the unfairness of it all. Sadly, my poor husband and daughter had to deal with me at my worst.  All weekend long.  I hate myself for that but for some reason I just couldn't snap out of it fast enough.  We went to the movies to watch the Pirates, and  I rolled downhill with Sophia at the park in my effort to forget but it didn't do the trick. Thankfully, my husband was considerate to let me have the day to myself after church on Sunday. I am blessed to have married such a man. I love him dearly.   Him telling me "I love you" through it all was like a band-aid for my wounded spirit.   That free time helped me reflect and think things over.

My Redeemer lives. He will provide for us. I shall HOPE and place my TRUST in Him.

I shall not complain but deal with this GRACEFULLY.

I will be thankful for my job but look for better opportunities UNTIRINGLY.

On Sunday afternoon, even though my emotions was not yet 100% recovered I felt good enough to make our Sunday supper of Tuscan Roast Pork.  Cooking was actually therapeutic.  Besides, a good dinner is the least I could do for being a mess on an otherwise would have been a wonderful time to spend with my family.    

Pork Roast
(serves 4-6)

3 1/2 to 4 pounds pork shoulder roast
1/4 cup olive oil
1 medium onion, roughly chopped
3 Cloves Garlic, minced
10 oz crimini mushrooms, washed and cut in half
4 Plum Tomatoes, roughly chopped
1/2 cup Pitted Green Olives, roughly chopped
1 teaspoon Dried Thyme
2 teaspoons Dried Oregano
1 cup dry White Wine
1/4 cup chicken broth
Kosher/Seasalt Salt
Freshly ground black pepper

1. Preheat oven to 350°F.

2. Heat oil in a Dutch oven over high heat. Brown pork loin on all sides and set aside.

3. Discard all but 1 teaspoon oil from the pan.  Add onion and saute until soft.

4. Add mushrooms and cook about 3 minutes or until softened.  Add tomatoes, olives, garlic and herbs.  Cook about 3 minutes then add in the wine.  Bring to a boil and simmer for a couple of minutes.

5.  Add broth, then add back in the pork loin.  Bring to a boil then transfer to oven uncovered.

6. Cook uncovered for about 2.5 to 3 hours, turning the roast occasionally every 45 minutes or so.

7. When meat in fork tender remove from pan and set aside.  Let it rest for 5 minutes.

8.  Boil liquid in Dutch oven on stove top until sauce is thick, about 10 minutes or so.  Turn off heat.

9.  Slice roast into pieces and serve drizzled with the sauce.  (Or cut up the roast and add it back into the pot with the sauce.)

Note that you should slice the roast across the grain so it's more tender.  I made a mistake here as I wasn't really paying attention when I cut it.  Thankfully the meat was tender and moist so it was not big of a deal.

10.  Serve with baked/mashed potatoes, rice, or bread.

Beef Stracotto

In a nutshell, cotto means cooked and stracotto just means extra cooked. I like to make things sound a little more complicated, don't I? :)

This dish was a nice remedy for the spring chill we had in Los Angeles last week.  I suppose it is an Italian version of beef stew, which is adopted from a new cookbook purchase, Italian Home Cooking by Julia della Croce.

The sauce is divine!  I specially liked the light flavor of lemon and cinnamon, and how it has just a tad of sweetness.  Make sure to eat it with mashed potatoes.  The photo above does not show much of the sauce because I took the picture after the sauce was gone.  Talk about food photography fail!

I used what I think is a decent bottle of Chianti from Trader Joes.   Choose a wine you like, something you'd want to drink with it.

The cooking process takes a long time so make enough for plenty of leftovers to have the next day.  Also, do not make this on a weeknight.  I repeat, do not make this on a weeknight.  Don't be like me and make your poor starving husband wait for dinner until 8PM.  The beef needs its sweet time to cook.  That's how you get that melt in your mouth tenderness.  If you speed up the process by increasing the heat, the beef will get cooked but you'll give your jaw a real work out. So plan to make this dish on the weekends.  Let it simmer while you do the chores, do laundry or watch a movie on the couch. Hey, that last one sounds like a great idea ;)

Beef Stracotto

3 pounds stewing beef, cubed
5 tablespoons extra-virgin olive oil
4 slices bacon, cut into small pieces
1 onion, chopped
5 cloves garlic, smashed
2 bay leaves
½ teaspoon dried marjoram
1 cinnamon stick
3 carrots, diced
3-inch strip of lemon peel
sea salt, or to taste
freshly ground black pepper
2 tablespoons all-purpose flour
3 tablespoons tomato paste
¾ cup good quality, full-bodied dry red wine, such as Chianti
1 tablespoon unsalted butter

Preheat oven to 325F.

Heat a Dutch oven over medium heat on stove top.  Add the bacon and saute until crisp.  Using a slotted spoon transfer it to a dish and set aside.

Using the rendered fat from the bacon, brown beef on all sides about 2 minutes each side.  Cook in batches, do not over crowd the pan! Add olive oil if there is not enough oil in the pan to brown the meat.  Transfer browned beef to the dish with the bacon.

Drain all but 2 tablespoons of oil then stir in the onion, carrots, garlic, lemon peel, bay leaves, marjoram and cinnamon stick.  Saute until vegetables are soft and aromatic , about 5 minutes.

Return beef and bacon back to the pan, then season with salt and pepper.  Sprinkle flour over the meat and stir to combine, coating all of the ingredients.  Add tomato paste and smear on the ingredients.

Add the wine and enough water to barely cover the meat.  Cover and bring to a simmer then transfer it to the oven to cook for about 2-3 hours.  Check and stir occasionally.  Check for seasoning as you go along.  Add water as needed maintaining a liquid level half the height of the meat.  

When meat is tender to your liking, remove from heat.  Omit bay leaves, cinnamon stick and lemon peel.  Serve over mashed potatoes.

Chicken Parmesan

This is one of my favorite weeknight meals.  It is simple and delicious.  Skipping the breading process makes it easy and lower in carbs (which is good for me because I have a feeling I am borderline diabetic).  You can make it with chicken breasts as Giada De Laurentiis does but I prefer boneless chicken thighs.

{Sorry, I know I discriminate against chicken breasts in this blog.  It's not the chicken breast, it's me.  Chicken breast is good but it's just not my thing.... I am weird in that I'd eat the gizzard, the liver and the chicken heart before the chicken breast.}

Anyhow, when a recipe calls for breasts I substitute boneless thighs.  I pound it thin, to about 1/4 to 1/2 inch thick so it cooks even and quicker.  That's what I did in this recipe.  Also I never liked chicken parmesan because of the breading involved but this recipe changed that.  I happen to dislike breading, except on a very very few dishes.

The chicken in this dish always comes out moist and very flavorful.  Definitely make the marinara sauce / tomato sauce from scratch if you are not in a rush, but store bought comes out good nonetheless.

Serve with garlic bread, pasta or salad to complete the meal.

Chicken Parmesan

6 skinless, boneless chicken thighs, pound into 1/4 to 1/2 inch thickness

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh flat parsley

1/2 teaspoon dried thyme
Kosher Salt 

Freshly ground black pepper
1 1/2 cups store bought marinara sauce ( I like Trader Joes or Giada's from Target)
6 tablespoons shredded mozzarella
6 tablespoons shredded Parmesan
1 tablespoon butter cut into 6 pieces

Preheat the oven to 500 degrees F.

Mix the oil and herbs then brush it into each side of the chicken cutlets.  Season chicken with salt and pepper.  

Heat a heavy bottomed oven-proof skillet over high heat and cook the chicken until just brown about 3 minutes on each side.  Turn off heat.

Working very quickly, spoon the marinara sauce over each cutlet and around it.  After that, sprinkle 1 tablespoon mozzarella then 1 tablespoon parmesan in each cutlet.  Top each cutlet with the butter.

Place chicken in the oven and bake for about 10 to 15 minutes (3-5 minutes if using breasts) until the chicken is cooked through.

Chicken Piccata with Angel Hair Pasta

Last night I came home to a sick baby with a fever of 104°F.  I have learned however not to panic at this high temperature. I mean, I tried not to panic.  Fever phobia comes with parenthood.  Even if the doctor says that it is the body's response to infection I still can't help but worry.  Also it does not help that fevers most often occur at night-- when the doctor's office is closed! Why is that?

So what is a Mom supposed to do with her child?  I gave Little S a warm bath and a dose of ibuprofen to help bring down the temperature.  In old wives tales you should not give a child a bath if she has fever but I find that a warm bath actually helps. It does not work for myself when I have fever, but I find that it works with Little S.  After an hour Sophia's fever went down by a couple of degrees, 102°F. Still high, but I felt more at ease.  It is important to note that ibuprofens and acetaminophens are called fever reducers and not fever eliminators.  I have to remember that otherwise I worry even more.

As a result there was not much time to make dinner last night.  It was tempting to call for delivery but between the time it takes for JPF and I to decide what/where to order, I thought it'd be quicker and less of a fuss to just make something.  I know a few dishes that I can whip up faster than waiting for the delivery guy to arrive.  One of them is Chicken Piccata, which thankfully I have all the ingredients available in the kitchen.

This dish should be in every home cook's repertoire.  I first learned how to make it when I was pregnant with Little S as I was watching one of my favorite celebrity chefs, Giada De Laurentiis.  Since then it has been on the rotation.  It tastes amazing and yet so simple and easy to make.  It is basically browned chicken cutlets with lemon-butter-caper sauce.  I like to make it with boneless chicken thighs as it is more flavorful and forgiving than the usual chicken breasts.  I only have to pound the thighs thinner for faster and even cooking.  One thing to note though is to add the lemon one teaspoon at a time.  Too much lemon can make the dish too tart and it is difficult to tone it down once it gets to that point.  At times I like to add dry white wine to deglaze the pan but it isn't really necessary.  I wouldn't buy it just for the dish but I admit it is nice to have a glass of wine with this dish.

Ingredients
6 skinless and boneless chicken thighs, pounded
Sea salt
Freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1/3 cup dry white wine (optional)

Directions
Place chicken between 2 sheets of plastic wrap and pound lightly into 1/4 inch thickness.

Sprinkle chicken with salt and pepper then dredge chicken in flour shaking off excess.

Heat a large skillet and melt 2 tablespoons of butter with 3 tablespoons olive oil.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter is browned (but not burned!), add 2 pieces of chicken and cook for 3 minutes each side.  Remove chicken and set aside. Do the same for the rest of the chicken pieces, adding more butter and olive oil if necessary.

If using wine, add and deglaze the pan.  If not, add the stock, 2 tablespoon lemon juice and capers.  Bring to a simmer and scrape the brown bits at the bottom of the pan.  Add back the chicken to the pan and simmer for 10 minutes or until the chicken is cooked through.

Remove chicken to platter leaving the liquid in the pan.  Check the sauce for seasoning, adding more lemon by a teaspoon if necessary.  If the sauce is too thin, keep boiling until reduced and thickened.  Add remaining 2 tablespoons butter to sauce and whisk vigorously then add parsley. Turn off heat and pour sauce over chicken, leaving about 2 tablespoon sauce in the pan.

For the pasta, boil a large pot of lightly salted water.  When the water is boiling cook angel hair pasta according to package directions. Drain well and toss in the pan with the remaining piccata sauce.

Serve chicken over the angel hair pasta drizzling some of the sauce over it.

Bon Appétit!

Beef Osso Bucco

Last night's dinner was later than usual.  I could have waited for the weekend to make this dish but I got too excited I didn't want to wait another day.  I was hopeful dinner will be ready by seven but with the time it takes to prepare, plus the time for browning the meat cooking ended up to be a total of three hours instead of two. And it could have braised for another thirty minutes to an hour but I know my poor starving family can not wait any longer.  The meat was tender, good enough to eat but it could be a little bit more tender.  So note to self, next time allow at least 3.5 hours for cooking this dish.
Osso bucco traditionally calls for veal but I took a chance on beef shanks because it is cheaper and more accessible.  It was a success! My husband said it was worth the long wait (whew!) and for me the flavors sent me back to Rome, in that restaurant near the Piazza Navona called La Scaletta Degli Artisti where I had tasted Osso Bucco for the very first time.

ingredients
6 1-inch thick beef shanks - about 3-31/2 pounds
3 strips of bacon, diced
Flour for dredging
1/2 cup diced celery
1 cup diced carrots
1 medium onion, diced
4 cloves garlic, chopped
1 teaspoon thyme
1 cup dry white wine
3 cups chicken or beef broth
1 sprig fresh rosemary
1 dry bayleaf
1 tablespoon tomato paste
Seasalt and freshly ground black pepper

for the gremolata
3 tablespoon fresh flat parsley, chopped
1 tablespoon lemon zest

Preheat oven to 325F.
Heat a dutch oven on stove top over medium heat and cook bacon until crispy.  Set aside bacon.
Season beef on both sides with salt and pepper then dredge with some flour shaking off any excess.
To the hot bacon fat in the Dutch oven, brown the beef over medium high heat, about 3 minutes per side.  Set beef aside to a plate.

Drain off all but 1 tablespoon of the fat and add celery, carrot, and onions to the pan.  Season with salt to help draw out the moisture from the vegetables. Saute until soft, about 5 minutes.  Toss in the garlic and thyme and cook for 2 more minutes.  Add the tomato paste and mix well.
Pour in the wine and deglaze, then add back in the bacon and beef.  Bring to a boil and simmer for about 3 minutes. Add rosemary sprig, bay leaf and broth and bring to a boil.

Cover pan and put it in the oven until meat is tender. Check every 30 minutes, turning shanks and adding more stock as necessary.  The level of cooking liquid should always be about 3/4 the way up the meat.

Serve shanks with the sauce poured over it and garnish with the parsley and lemon zest.

Serve with asparagus risotto or mashed potatoes.

Bistecca Tagliata

My husband and I love steaks and this recipe has gone through our recipe circle a few times ever since my husband stumbled on the recipe on GQ a few months ago.  Since then I have not gone back to my old way of cooking steaks. It has become a regular at our dining table and I could not imagine getting tired of the flavors. The combination of the succulent beef, the peppery taste of arugula, the tartness of the lemon and the saltiness of the parmessan is just perfect.  It is hearty at the same time light - the way I like my meals.

The key is to get the best piece of steak you can get - thick, well-marled, grass fed, then get fresh organic baby arugula and the best parmesan cheese you can afford to go with it. It's simplicity at its best!

Ingredients

• 2 boneless grass fed rib eye steak, 1 1/2 inches thick
• Coarse SeaSalt
• Freashly ground black pepper
• baby arugula (rinsed well, at room temperature)
• 1 lemon (sliced into wedges)
• Parmigiano-Reggiano (I use shredded)
• Extra Virgin Olive oil

Instructions

1. Take the steak out of the fridge and bring it to room temperature. Season both sides generously with salt and pepper.
2. Grill the steak till medium-rare, about 5 minutes per side. Remove the steak from the grill and let rest on a platter for a few minutes.
3. Lay the arugula on a large serving platter, drizzling EVOO & scattering shredded parm cheese in between. Cut the lemon into wedges and ring the platter.
4. On a cutting board, slice the steak against the grain. Lay the slices on top of the arugula, pour the juices from the platter over the steak, and finish with a healthy drizzle of olive oil and a sprinkle of sea salt.

Serve with steamed corn on the cob and a glass of Zinfandel. Yummeh!

Cost:

$18.00 -----  2 pieces 100% Grass fed Rib Eye Steak ( $12/lb )

$  2.00 -----  1 pack Organic baby Arugula 

$  0.25 -----  1 lemon 

$  4.00 -----  1 pack Shredded Parmesan Cheese 

$  6.00------ 1 Bottle Zinfandel

Total: $30.25

Roman-Style Chicken

THis dish is a favorite of my husband. It never failed to impress him (and his friends I've cooked for!) and he could thank me on and on for cooking a great meal. The best thing about this dish is that it can be cooked a day ahead so it is a good dish to serve when entertaining. It allows you to chit chat with your guests leisurely as you don't have to worry about preparing the meal at the same time. The heart of this dish is one of my favorite celebrity chef - Giada De Laurentis in her Everyday Italian show. After a few times I've cooked the dish I modified it here and there and realized that adding more prosciutto gave the dish more depth.

8 chicken pieces (I use legs or thighs, skin removed)

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces prosciutto, chopped

1 cup chopped onions

2 cloves garlic, chopped

1 (15-ounce) can stewed organic whole tomatoes

1 tablespoon dried thyme leaves

1 teaspoon dried oregano leaves

1/2 cup white wine

1/2 cup chicken stock

kosher salt to taste

freshly ground pepper to taste

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves for garnish

Preparation

1) Season the chicken with salt and pepper (you may also coat chicken with a little flour).

2) In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

3) With the same pan over medium heat, add prosciutto and cook until crisp.

4) Add the peppers and onions, cook until onions are clear. Add the garlic and cook for 1

minute. Add a half teaspoon of salt and pepper.

5) Add the wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

6) Add the tomatoes (and 2 tbsp of the juice) and mash it a little with wooden spoon.

7) Return the chicken to the pan. Add the stock, and bring the mixture to a boil.

8) Reduce the heat and simmer, covered, until the chicken is cooked through and the sauce is thick, about 30 to 40 minutes.

9) If serving immediately, add the capers and the parsley. Stir to combine and serve.

Serve over steamed white rice or over spaghetti sauteed in olive oil, garlic & chili pepper flakes.