Oven Roasted Tomato, Basil & Mozzarella

For some reason my recipes seem to keep coming back to tomato and basil. Could that be because it is the height of summer and my garden is just pumping both out by the ton? Could be.

Here's an easy one asked for by a friend & slightly modified from the last time he had it. Oven-Roasted Tomato, Basil & Mozzarella Bread

2 Ripe Tomatoes
1 Loaf French Bread
3 Cloves Garlic
1 Handful of Fresh Basil
A Couple of Spigs Fresh Oregano
4 Tablespoons Butter
2 Cups Shredded Mozzarella
1/2 Cup Parmesan
S&P to taste


First up:

Turn the oven on to about 300. Slice the Tomatoes 1/2" thick and Place the slices on a sheet tray. Lightly salt and pepper them. Toss in the over for about 1/2 hour. After the Tomatoes are out of the oven raise the temperature to 400.

Next:

In a mixing bowl or food processor toss the butter, Parmesan, Basil (if you are doing this by hand, chop up the basil and oregano) Oregano, Garlic (minced), and mix it all together.

Slice your French Bread in half lengthwise and spread the Butter & Cheese mix evenly over the bread. Top the Bread with the slices of Tomato and the remaining Mozzarella on top of that. Pop it all back in the oven until the Cheese is Melted and the Bread is Crisp.

Absensce

Sorry about my abscence. A new restaurant consulting gig has come my way and demands my attention most of my time these days. The opening date is less than a month away and the owners are still spinning their wheels. Now I'm there to bear some weight and help push them forward in a manner that makes sense from a culinary standpoint as well being responsible economically. Wish me luck.

Catering Tonight

Unfortunately, I do not have much time to update today. A catering client of mine asked me to do a dinner tonight at about 3:30 p.m. yesterday, and I had to say yes. I love last minute seat of my pants cooking. Here is the menu:

Hor's D

A Selection of Cheeses (St. Andre, XXXtra Sharp NY Cheddar, Smoked Gouda),

Nuts (Cashews, Pecans) & Fruits (Plums, Peaches, Champagne Grapes)

Salad

Summer Tomato Salad Over Baby Greens

Accompanied By

Fresh Mozzarella, Cucumbers & Oregano

Moscato Vinaigrette

Entree

Roasted Pork Loin in a Fresh Cherry & Burgundy Sauce

Rosemary Yukon Gold Potato Tatin

Slow Simmered Local Green Beans with Caramelized Vidalia Onions & Garlic

Dessert

White Chocolate Shortcake Touched by a Melange of Berries & Whipped Cream

All Made by Me. All Organic. Nice.

Kitchen Creativity

Last night I sat down with a potential catering client to discuss the possibility of handling the catering at her house and I have to say that I'm really excited. It's an opportunity for me to do a variety of different jobs, themes, and styles. Basically it seems like a creative outlet that can round out my life behind the editor's desk.

I spent the night and the morning thinking up ideas. Here are some:

Slow Roasted Moullard Duck Breast in a Fresh Cherry & Burgundy Sauce Accompanied by a Roasted Garlic Mousse & Crispy Rosemary Potatoes

Sweet Potato Pancakes w/ Roasted Red Pepper Creme Fraiche & Chives

Whole Grain Flatbread w/ Oven Roasted Hannover Tomatoes, Geneovese Basil & Buffalo Mozzarella

Local Trout in a Brown Butter, Scallion, Pine Nut & Lemon Sauce

Goat Cheesecake Drizzled In Raspberry & Port Syrup

Rockfish in Mango Barbecue Glaze Over A Spicy Black Bean Sauce

Chilled Grilled Shrimp w/ a Tomato Ginger Jam

Grilled Crab Manicotti

Salt & Pepper Caribbean Lobster Tail

Cornmeal Crusted Oysters w/ Curried Tartar

Wild Mushroom Wontons

Now of course my brain is seizing up and I can't think of any more at the moment. I suppose that is the way it always is. I still need to brainstorm more and then move into developing recipes that work from both a cooking and serving standpoint.

Family Cooking In a Cabin On Lake Norman

This past weekend, I took the family down to Lake Norman, outside of Charlotte, North Carolina and spent some quality time with my brother and cousin plus all of their kids and significant others. In the process, I got to cook dinner for everybody. This is the kind of cooking I really enjoy, because I'm doing it for people I know and care about. Plus, you get a gush of immediate responses. The kids are the best because their responses are not censored and they don't really feel the need to protect and massage other's egos. They just let it rip and that is fantastic. I appreciate honesty far more than obligatory praise.

This story really starts the second night we were down there, because we arrived too late for dinner on Friday. The whole day was perfect for jet skiing and hanging out with everyone in and around the water. After taking a quick nap with the boy, I started hearing whispers about my cooking for everyone. As I said before, I like cooking for everyone, but doing the freestyle cooking thing in an ill-equipped lake house with no chance to go to the store. Sorry, I didn't mention that the closest store was a healthy trek away and I woke from our nap far past the time dinner should have been started. So there I was pulling everything out of the fridge and creating as I went. I ended up with something that went a little like this:

(Cream of Refridgerator Chicken)

12 Boneless-Skinless Chicken Breasts
6 Green Peppers
4 Yellow Squash
5 Carrots
6 Toasted Slices of Whole Wheat Hippy Bread - Finely Diced
8 Slices of Honey Ham
1 Chunk of Swiss Cheese
8 Fresh Peaches
1 Smirnoff Ice malt beverage
2C Orange Juice
4T Cheap Yellow Mustard
3C Ginger Ale

Now, If you've made it through the ingredients and are still with me out of some sick curiousity, let's see how I put it all together. First up, I julienned the Green Peppers, Yellow Squash, & Carrots. No Garlic or Onions, not because I couldn't have used them, but these are not typical ingredients utilized by my relatives apparently. Next, I sauteed up the vegetables along with the ham. Once it was all softened up in went the Swiss Cheese and Bread.

In a separate pot, Skin and chunk up the peaches, Pour in the Ginger Ale & Orange Juice and start to reduce, while making sure to mash up the fruit as you go. Randomly grab a bottle of Cheap Yellow Mustard and Squeeze some of that in there too for a distinctly Jamaican Feel. Once you notice that it needs a little bit of tartness, go for the bottle of Smirnoff Ice. Pour that right in also. Just don't drink it. Really a bad idea. I know, because I did.

Once the stuffing has cooled, cut a nice pocket into the chicken breast and cram full of the mysterious pepper, squash, ham compound. Spread a little Country Crock fake butter stuff over the top and pop in a 400 degree oven. Occasionally baste the chicken with the Peach Sauce while it cooks until there is a nice crust over the chicken. Pull and slice on the bias to show off the beauty of the stuffing. Drizzle with remaining sauce. Quickly open and heat a can of Baked Beans. Call everyone to dinner, then sit back and enjoy the compliments as they pour in.

Feed Your Kids Right

The ultimate solution to kids eating better is to actively involve them in the process. Every kid I know is interested in cooking. The only thing that seems to hold them back are parents that cannot be bothered with it. But by now all of you know that taking the time and preparing a nice healthy home-cooked family meal is the only way to go, so it's time to let in the kids and let the real fun begin. One great way is to focus on the colors of different foods. Bell peppers his much of the rainbow. Use color to entice your kids. Make food about fun and not drudgery. Look for recipes that allow for a lot of prep away from the burners and knives. If you are chopping, simply put what you are doing into another bowl and let your child dump that into the pan. It's more fun than you think as long as you emphasize the fact that you are a team and building something together. Before long you will also realize that cooking together is a real chance to spent time with your kids as well as taking care of their nutritional needs.

And maybe the most important part of the whole family meal thing is to remember that your dinner is not about you. My wife will try to push her veggies off to the side of her plate or even make faces at certain things. At least she did until I kind of lost my mind and strongly exhorted her to remember that her responses are mimicked by our son. She got the point and even seems to use the "it's not about you" line as a mantra. Whatever works I suppose.

I'm not saying that I am the greatest tender of my child or that we don't dine on the occasional pizza or french fry, but those nights really are in the minority and I think the decision to engage Maksim's eating habits rather than avoid them will serve him and my future grandchildren well in the long run.

Solutions for children's Poor Eating Habits - Part 1

Yes, I realize the post from yesterday is pretty much a rant and sometimes rants are a necessary way to express yourself. I have been extremely frustrated by my son taking on some of the attributes of our little visitor from last week, because he saw her get away with it and now he's trying to push the envelope too. You can't blame him or any kid for wanting to eat their favorite foods and only their favorite foods. They are kids, it's their job. Our jobs as parents is to nurture our children and raise them to have strong and healthy bodies and minds.

So, I offer up a few suggestions to healthier homemade eating. First up, I do not think it is ridiculous to expect your children to eat like you do, unless you are just shoving your pie hole full of processed trash. Then it is your job to make sure that your kid eats better than you do. I have never made a special meal for my son because I'm worried he won't like what we are having. It's my opinion that if you treat your child's meal as special from your own, they will always expect special. Why set your child apart from you? I find that kids want to be included and enjoy being an equal part of your world. When I make dinner it is for all of us, not just the adults. If he doesn't like it, then he has the choice of going hungry or eating anyway. When he decides to not eat and then wants a snack later in the evening, I simply reheat his dinner for his snack. Sometimes he goes for it and sometimes he doesn't. In general, he has just accepted that what's for dinner is on his plate and other things aren't an option. Of course he goes through phases where he wants one thing over and over, so I accommodate him by working his choice into the week's menu. Currently it is Shrimp and Pasta. See Recipe Tuesday, June 20, 2006
Simple, Fresh Pasta .

Speaking of menus... Try to rough out the weeks meals ahead of time, so you have an idea of what you are going to do. Having a plan in the kitchen really makes it easier when you get down to doing the cooking, because you do not have to pull ideas out of the ether. Instead you know what you are going to do, which makes pulling off the final product easier. It's a realizing expectations thing. Not so tough really. Tonight I know that I'm doing Pork Chops with Roast Sweet Potatoes and Succotash. Tomorrow Roast Chicken with Wild Rice and Green Beans. Maybe it's a little bit boring to plan out dinner, but once the planning and buying is done I don't have to worry about it. My neighbor is a lousy cook, but she lines up her recipes for the week in a notebook every Sunday before grocery shopping and then buys the ingredients from there. That way she has a plan as well as knows nothing will be missing when it comes to executing the dinner.

These are just a couple of things I thought of in working against the cycle of people not being engaged in the feeding of their families. I hope any of this helps someone out there.

Red Sauce or White Sauce

Now don't start thinking that this will be any sort of post about buerre blanc and buerre rouge, because it's just not going to be it. I'd be happy to do one if anyone would like, but this post is one that has been kicking around in my head for a while and now I'm just going to start putting it out there and see what I come up with. The real inspiration for this post was a visit from one of my best friends, Matthew, over the July 4th holiday. We have been tight ever since our days at the University of Virginia, but our wives and kids had only spent a minimal amount of time together. The one thing I can say is that his daughter, 3, and my son, 4, got along great. Of course they battled it out here and there, but for the most parts they were playing together most of the time.

But what do I write about here? Inter-family bliss? No, I write about food and eating and so we need to get to what has been going on for me since their visit and my thoughts on kids and food. First the basics, his daughter is what you would call a picky eater. In fact virtually everything that goes into her mouth is accompanied by a generous amount of red sauce or white sauce. Now, in this case, the red sauce is ketchup (or catsup if you are old school with your spelling) and the white is Ranch Dressing. Seeing this really kind of freaked me out, and made me think back to my little brother who has definitely had to deal with a healthy dose of eating issues himself. For him it was more of a choice between honey and ranch dressing, but either way it was about covering his food in goop before he ate it. He ate the simplest and worst foods imaginable for a little kid and in the process he grew fat and unhealthy. I'm happy to report that he now looks great and seems to eat a more balance array of foods.

The question I find myself coming to is why kids fall into this spot where they eat a limited number of foods, refuse to try new things, and bury what they do consume in copious amounts of sauce. The answer I think is both simple and very difficult. First off, people just need to get off their lazy butts and put some time in the kitchen. Buying a bunch of premade processed foods and feeding your family with it every day is completely bankrupt in the humanity department. You owe it to yourself and your loved ones to put some effort into what is coursing through your veins. I know people that think more about what grade and kind of gasoline they put in their cars than they do about what they fuel themselves with. It's just wrong. You are not to busy to cook a real meal for your family. The TV or computer or whatever it is can wait until after the meal is made.

The excuse that really gets to me is the whole, "I can't" or "I don't" cook excuse, as if making that decision and labelling yourself in that way excuses you from ever having to put a pan on the stove. If you are a parent and raising children, it's not about you and what you can't or won't do. It's about your children and if you really and truly want the best for them, simply learn. Not everyone can get in the kitchen and whip up something fantastic, but the reality is that everyone can learn the basics and retain enough knowledge to keep the table filled with good things. The next time you reach in the freezer to pop dinner in the microwave just take a second to read the nutritional information on the side of your Stouffer's box. There's nothing good in there, I promise you that much. Go out and take a class, buy a book, surf for recipes online. Do whatever it takes, but don't just shove a chicken nugget and a french fry in your kids mouth because it makes them happy and shuts them up for a few minutes, because you are not really helping yourself. You're actually hurting them.

Unfortunately, I now have to end this post for the day because my lunch hour is nearly over, but I promise that tomorrow I will offer what I see as reasonable paths to better diets for our kids and not just a rant.

Grilled Lemon Chicken With Rosemary & Basil

This is my absolute favorite way to do chicken on the grill, because all of the flavors just come together for something that really defines the summer grilling season. It's simple & not prep intensive so you can set it up and get on with your life. Try it out, and I bet you will find yourself making it over and over.

The Necessities:

1 Head Garlic - Peeled & Diced
4 Lemons - Halved & Sliced Thin
1 Whole Chicken - Boned & Cut 8-ways
2T Champagne Vinegar
1/4C Fresh Basil - Chopped
2T Fresh Rosemary - Chopped
1/2T Cracked Black Pepper
1T Extra Virgin Olive Oil
Salt Before Grilling

Toss All of the Ingredients into a Mixing Bowl Until it is Sufficiently Jumbled About Then Cover With plastic Wrap and Weight the Top With a Plate. You Want Enough Pressure to Keep the Chicken Fully Covered in the Marinade.

preferably the next day, Fire up your grill and toss on the Chicken Skin side down. Watch for flare ups because as the flames lick the Chicken they like to leave an off flavor of burning oil. I usually have a spray bottle of water to keep them in check. Grill the Chicken until the outside is thoroughly Grilled but not burnt. In order to minimize burning, I usually grill the chicken and then pop it in the oven on 400 degrees for about twenty minutes to make sure it is cooked evenly and to the proper temp.

Finally, Pull it out and dig in.

Mac N Cheese Please

What I use:

1# Tricolor Rotini
Bag Shredded Cheddar or other Cheese
1/2 Cup Whole Milk
2T Unsalted Butter
1/2# Roast Turkey Breast (leftovers or the handy kind ready done at the grocery store)
1 can Green Peas
4 Cloves Fresh Garlic
Salt & Pepper to Taste

Start off by cooking the Rotini & draining off the water. Toss in the butter, milk, garlic, peas & turkey and let that all warm up until the garlic softens. Then add back in the pasta. Toss it all around and slowly add the cheese until it thickens up into creamy goodness. Adjust seasonings.

So much better than the box and not really any more time. Also try tossing in some Sundried Tomatoes for a little zing. And maybe even a little fresh basil.

Revamp

I think the time has come for me to start adding pictures to these recipes so you can see that I actually make the things I write about. I can't really promise to do it every time, but I'm up for giving it a whirl and seeing what happens.

One Horrible Taste

I have to tell you that there isn't much that scares me as far as food goes. I'll eat anything on land or sea just to see what it's all about. OK maybe not anything, but here is a list of some of the tasty treats I have happily snacked on starting with buffalo testicles and moving on from there. To name a few: Cod Liver, Various Snakes, Gator, Every Kind of Conceivable Sushi, Kudu, Impala, Springbok, Water Buffalo, Wild Boar, Moose, Bear, Dove, Partridge, Snails, Grasshoppers, Live Eels, Pigeon, Squirrel, Lots of Glands, Brains, Kidneys, Organs Galore and plenty more I'd love to tell you about and am having a hard time pulling out of the ether right now. But hands down the absolute funky miserable taste is... Hold on, let me tell you how this all began.

We were out doing a little quick fix shopping earlier since the boy is spending the night with his grandparents. In the process, the wife lets me know that she would like to join some co-workers for a night on the town. I heartily encouraged her and made preparations for a manly alone night with a low-effort-not-so-healthy dinner and a few cocktails while vegetating to the television. I was basically psyched. It has been a long week. I set my sights on some hot italian sausage burgers, Pringles & to top it off something. I don't know what, so in a fit of absolute stupidity I see Blue Diamond Almonds in the BOLD Maui Onion & Garlic Flavor and I think to myself that, "Hey, I like almonds. I'm BOLD, and I like flavor. Maui seems like a nice place, I bet they grow some fine tasting onions. And Garlic is a man's best friend, especially when paired with the salt on an almond." Or so one would think.

So far I have gargled with mouthwash, brushed my teeth twice and now, began to attempt to drown the taste with a drink or two. Nothing works. My mouth is consumed by the worst taste known to man and it will not leave. There is nothing to compare it to unless you are capable of licking yourself like a dog. That, I'm strictly guessing here might come close to the misery my taste buds are currently suffering. I may never recover.

Take my advice, "DO NOT UNDER ANY CIRCUMSTANCES PUT A BLUE DIAMOND ALMONDS BOLD MAUI ONION & GARLIC NUT IN YOUR MOUTH! YOU WILL REGRET IT FOREVER AND EVER AND EVER!" I'm starting to wonder if pulling my own trigger and vomiting might make the agony subside, but I think it will only make it worse. Damn you Blue Diamond Almonds!

Simple, Fresh Pasta

This is one of my son's favorite things to eat. It's quick, easy, and a flavor explosion.

What you need:

1 Medium - Large Tomato - Diced into 1/4" pieces
1/2 Diced Yellow Onion
3 Cloves Fresh Garlic - Minced
1 Red Pepper - Diced
1/4 Cup White Wine
2T Butter
1t Grated Lemon Rind
Fresh Chopped Basil to Taste
Salt & Pepper as Desired
4C Cooked Rotini

Toss Onions, Garlic, & Red Pepper in a Saute pan over medium heat with a smidge of olive oil. Saute until the onions become transluscent and toss in the Tomato & Lemon Rind. Let it all cook until the Tomato visibly softens up. Now toss in the Wine followed by the Butter & Basil. Let all of that work together for a minute or two, then drop in your pasta and toss continuously. Add Salt & Pepper as you wish and serve. Also works well with shrimp or chicken. Try with freshly shredded Pecorino Romano. Also works well with a nice Sangiovese or Pinot Grigio.

Happy Eating!

The One & Only Sloppy Joe Casserole

I came up with this one the other day while bottom surfing through our nearly empty fridge and let me tell you it was a winner on the first night and great for lunches at the office.

You will need:

1.5 - 2# Ground Beef
1 Diced Yellow Onion
1 Diced Green Pepper
3tsp Dark Chili Powder
2tsp Granulated Onion
2tsp Granulated Garlic
Salt & Pepper to Taste

1 Can Tomato Sauce 8 oz
4T Worchestershire Sauce
2T Molasses
1T Cheap Yellow Mustard
1T Brown Sugar

1/2# Pasta (You Pick the Shape)
8oz Shredded Cheddar Cheese

And This is How You Do It:

Saute the Beef, Onions, & Peppers until the vegetables are soft and the beef is cooked through. Toss in the seasonings and bring the heat down a little bit. Stir repeatedly until the seasonings are dispersed throughout the meat and veg. At the same time go ahead and get the pasta cooked off. I don't think this needs a lot of explanation other than: think as salty as seawater.

Add in the Wet Ingredients (Tomato Sauce, Worchestershire, Mustard & Molasses) plus the Brown Sugar and Stir thoroughly. Then reduce the heat a little more until everything thickens up a bit. Be sure to stir occasionally to make sure nothing sticks and burns.

Fill an oven safe pan 1/2 up with cooked pasta. I use an 8-inch round. Cover Pasta with the Sloppy Joe Mix & cover with the Shredded Cheddar. Pop into a 350 degree oven for 15 minutes or until there is a nice golden sheen on the cheese.

Dig in and Enjoy!

No Clue

Don't know why, but I haven't been able to log in to Blogger for the past many days. If I hadn't gotten in this time, I worry that I would have just moved on to something else and let this blog die on the vine. After all, that seems to be hov most of these things end up. Luckily for me I'm right in this time.

This weekend we're doing the service side of a wedding. That involves us providing the service personnel in the way of bartenders, servers and kitchen monkeys, but the food is already there and ready to go. Not so bad. There's no shopping or prep lists to do. The downside is that the money doesn't hold a candle to what we normally would make.

Also, in my time away I have had the chance to compile some solid family friendly recipes, so check back tomorrow for the sublime secret of Sloppy Joe Casserole.

WoW! Catering

So I haven't put up a new post here in a while. For some reason I have had a hard time logging in to Blogger from my desk at work. In general I do my cooking posts during lunch, but haven't been able to for some reason. Most likely it has to do with the computer system we have there. It is really piss poor for a huge corporation. I mean, I use the internet all day to check out various information about the companies I am reporting on and the system screws the pooch over and over again.

Lucky for me there is no catering to be done this weekend. The wedding on Saturday pretty much put me out of it for the past three days. My fingers have been locking up just like my last days in the kitchen. I don't know the exact reason, but I can't grip/hold on to things like I should. It just straight up hurts. I love cooking so much, but I just cannot do it physically anymore. I suppose it is because of my commitment to cooking and how I would work as many hours in a day that it would take to get the job done. I would pull 14 hour days when I was in my early teens and eventually you have to pay the piper. To tell the truth it really makes me sad. I miss the kitchen. In a kitchen there is something new everyday. You learn something and continually adapt. You become better or you become lazy. I'm sure I have done both. While I was burning out, my work was probably pretty bad compared to a few and still better than most, but there were many years in there where I pushed myself as hard as I could to evolve as a chef. So now, I'm evolved and physically useless. Hoorah for me.

Stuffed Baked Brie

Baked Brie is just such a nice thing to do for a party or a small wheel for the family on a Sunday afternoon. This recipe is for a nice Blueberry & Almond Stuffed Brie that I have been making for years and am doing for this gig on Saturday. It's easy and excellent, so give it a whirl and let me know what you think.

First:

1/2 Pint Blueberries (you can use frozen, but I never recommend anything but fresh)
2 Tablespoons Sugar
1/4 Cup of Red Wine or Use Port and Skip the Sugar

Toss all of this in a pan and heat until the Blueberries start to break down and the Wine is simmering. Dissolve 1 Tablespoon of Cornstarch in an equal amount of water and add to the mixture. Bring it back to a boil stirring constantly. After it has thickened, cool down over ice or in the fridge & add the remaining 1/2 pint of blueberries.

Second:

Toast 1/2 Cup Sliced Almonds in a 350 Degree oven just long enough to activate the oils and begin browning.

Third:

Pull the sheet of Puff Pastry from the freezer and set on the counter to thaw.

Slice the Brie in Half so that you have two equal circles. If you cut the Brie into Half Moons, put your knife down and go stand in a corner for 20 minutes then eat the brie cold and put the blueberries on top of pancakes.

Lay the Brie rind side down and spread the Blueberry mixture evenly over the circle leaving about 1/3 inch around the outside so the cheese can reseal to a certain extent. Press the cheese back together and set aside.

Once the Puff Pastry is soft enough to work with, use a rolling pin to stretch the dough enough to accomidate the entire brie wheel. Then, lay the Almonds around the center of the Pastry and set the Brie directly on top. The bottom in this situation is going to become the top if you haven't guessed. Carefully wrap the pastry around the cheese and nuts making sure not to punch holes in the dough. Pinch the dough together in order to seal the project and trim off excessive amounts of dough. Feel free to then use the excess dough to make designs on the top of the now perfectly wrapped Brie.

Once the Stuffed Brie is together and flipped to the proper side up, brush the entire thing with egg wash. That's a whole egg mixed with a little water just in case you didn't know.

Finally:

Pop this baby in the oven until the Pastry takes on a crisp golden hue. For best consistancy, let the brie cool briefly before cutting in. Otherwise, the cheese will simply ooze out everywhere. Now that it's cooled off a little dig in and enjoy on your favorite cracker, pretzel or finger, maybe even a strawberry. Whatever you like. Afterall, it is your snack.

Benchmark Catering Comes To Life

So, here I am about to really start pushing into a new cooking related business. I know I have said repeatedly that I'm out of the foodservice game, but catering is something I can really enjoy. It's not a day-to-day grind thing. Since this will be an entirely part-time venture, Iget the fun and excitement of cooking without the miserable hours of the restaurant. Plus, doing special events for people is a way of becoming part of a celebration and making it that much better.

Yesterday, we booked a 50 person party for some high school kids graduation. We're just doing a bunch of apps and the whole event is rather low-key. The woman hosting the event has an absolutely stunning house tucked back away from civilization just enough to enjoy the solitude without massive inconvenience. Her kitchen is gorgeous and roomy with lots of wonderful natural light, so it will be a pleasure putting out the event.

Here's the menu:

Beef Satay w/ a Cilantro-Peanut Sauce
Mini Potato Pancakes w/ a Chive Creme Fraiche
Shrimp Cocktail
French Bread Crusted w/ Oven Roasted Roma Tomatoes, Fresh Mozzarella & Geneovese Basil
Crudite w/ Boursin Dip
Fruit w/ Orange-Ginger Yogurt Sauce
Baked Brie Stuffed w/ Blueberries & Almonds
Chicken Wings w/ Honey BBQ Sauce
An Assortment of Sweets as yet to be determined

I'm not crazy about doing the chicken wings again, but her son had them at the last party we did and wanted them for his and I'm all about giving the customer what they want. I think she went with a nice menu, but I would have rather done something other than the whole Shrimp Cocktail thing. She said that Crabcakes were boring and opted for the Shrimp. As always the recipes will be following in my next posts. And now a word from my new sponsor:
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Chicken Parm - Fun For the Whole Family

My wife absolutely loves Chicken Parm. It's really kind of an addiction for her, and even though I'm personally not the biggest fan of it myself, the preparation has become something quite enjoyable around the Schroeder household. I think it is really important to involve my son in the cooking process. It's important for him to understand that food just does not appear on his plate and I never want him to accept processed prefab food to be a legitimate option. So this is what we do:

4 Chicken Breasts or Boneless-Skinless Thighs

Take the Breast or Thigh and Lay it on a wooden cutting board and then cover it with a multi-layered piece of film. We really don't want raw chicken all over, especially not a small child. Then, give your child the meat hammer and guide them through pounding the meat out. Maksim and I like to make songs up while we bludgeon the dinner or go for doing patterns. If the kid is getting too carried away just guide their motions until they get in the groove. Toss in a fresh piece as needed and set aside when ready.

Next pour these ingredients into a large Ziploc bag:

1 Cup of Flour
1 Teaspoon Ground Black Pepper
1 Teaspoon Granulated Garlic
1 Teaspoon Granulated Onion
1 Teaspoon Basil
1 Teaspoon Oregano

Let your child do the dumping after you measure out the spices. We're talking big fun in a little world. Then add in the chicken breasts and shake, shake, shake it all up. This too lends itself to singing. The sillier the better.

In a small bowl add & mix:

3 Whole Eggs
1/3 Cup Milk

In another bowl pour:

2 Cups Unseasoned Bread Crumbs
1/2 Cup Shredded Parm

Heat a Saute Pan half-full of oil on Medium High - Not for Children
Once the oil is hot Dip the breasts one at a time in the egg wash and then drudge it thoroughly in the bread crumbs. Watch for holes in the crust and try to make sure it is completely covered. Then carefully place the breast in the hot oil and watch it sizzle. I usually send Maksim to set the table or clean up while this goes on.

After the chicken is all fried, place them in a baking dish and scoop a healthy spoon of Marinara over each Breast. Cover the sauce with Shredded Parm & Mozarella and pop the pan in an oven at 350 degrees for about a half hour. I'm guessing on the time and thinking in terms of an action packed game of indoor basketball.

Serve with pasta and red sauce. Everybody's happy. Everybody had fun.

Artichoke & Pecorino Romano Stuffed Mushrooms

This is an enduring recipe, because it's easy to make and is always a hit at cocktail parties. The stuffing can also be spread on bread and toasted up or used as a dip. It goes a little something like this:

1 Can Artichoke Hearts - Diced (Do This Yourself, Don't Buy Them This Way)
4 Cloves of Fresh Garlic
1/2 Diced Yellow or White Onion - Try My Favorite Vidalia
4 Tablespoons Unsalted Butter
1 Teaspoon White Wine Vinegar

Saute a these together in a pan until the onions become translucent, then Pour in about

1/2 Cup Cheap White Wine - Nothing Sweet
1 Cup Cream Cheese

Lower heat so that the wine is evaporating but the mix is not sticking or burning. Stir on a regular basis. Once mix starts pulling together reduce heat a little more and grate in a healthy dose of Pecorino Romano Cheese. I don't put an amount here because it is about personal taste. The cheese should supply all of the salt you will need, but add white pepper to taste. Stir steadily until you feel the stuffing really thicken up, then pull it off of the heat and scrape into another pan and cool down. You want the stuffing to stand up and not be runny, so you may want to check how it pulls together by taking out a spoonfull and setting it in the fridge for five minutes.

After the mix cools completely, refridgerating over night really works best, it's time to set to work on the mushrooms. You want to use mid-sized domestic mushrooms. Remember, people need to heat these in one bite. Pull out the stem without breaking the mushroom and brush any dirt and debris off of the cap. Take a paring knife and cust accross the top of the cap so you have a nice flat spot for the open cap to rest on, otherwise; you will find them all rolling over and the stuffing stuck to the bottom of your pan.

Use a spoon to scoop the stuffing into the caps. They should be nice and heaping full, but like everything else, this too is all about moderation. Once they are stuffed line your shrooms up like little soldiers on a sheet tray and pop them in a 400 degree oven until the stuffing is nicely browned. Don't be suprised when the mushrooms drop a bunch of water and it evaporates into a wall of steam, but also beware that an unbalanced sheet tray means shrooms on the low end can be flooded and ruined. If the water is really excessive, pull the tray out and dump it off. No one will miss it.

Finally, tray with a pretty garnish and a little more Pecorino Romano and you are there. I think I may have made this sound a little more complicated than it needs to, but give it a shot and let me know how it turned out.