For the Hungry Family: Christmas Flank

So I didn't really make this for a family get-together or a party of some sort. I tend to make classic/traditional dishes in those settings. This ended up being a nice fun dinner on a random weeknight, along with a bottle of wine. It tasted so juicy and so flavorful, though, that I just had to share with you to try for the holidays. Merry Christmas!!

Christmas Flank

Prep and marinate the flank steak about 2-4 hours before dinner, then simply bake for 30 minutes in the evening before serving.

Christmas Flank
from Simply Recipes
Ingredients

Marinade

• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 2 cloves of garlic, finely chopped
• 2 tbsp of chopped parsley
• 1/4 tsp of coarse black pepper

Flank Steak:

• 1 flank steak, about 1 1/4lb, butterflied
• 2 red bell peppers
• 3 tbsp chopped parsley
• 6 to 8 thin slices of prosciutto
• 24 medium sized fresh basil leaves
• 2 tbsp grated Parmigiano-Reggiano
• Freshly ground pepper to taste
• 1 bunch watercress for garnish (optional)
• kitchen string

Recipe

1. To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, and going almost all the way across, leaving 1-inch at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. Open the flaps of steak. You can even out the middle if you want so that the center is not as thick.
2. Assemble the marinade and marinate the steak for 2 hours.
3. Boil halved peppers until skin is black. Remove skin.
4. Preheat oven to 350F. Place steak on a long piece of aluminum foil or wax paper, save marinade. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with prosciutto slices, cover with basil leaves, sprinkle with cheese and the remaining parsley and pepper.
5. Roll meat up from the bottom like a jellyroll. Tie in 2-3 inch intervals with kitchen string. Place in shallow baking dish, pour marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1/2 inch to 1 inch thick slices, garnish with watercress.

Mario Batali's Braised Chicken, Sweet Onions, Parmigiano

As the last homecooked meal for the next 7 days (I'm going on vacation!!), I made a Mario Batali recipe. His book, Molto Batali, features 120 of his recipes and this is one of them. Braised Chicken with Sweet Onions and Parmigiano did not disappoint.

Braised Chicken with Sweet Onions and Parmigiano,
Served with Country Bread

Braised Chicken with Sweet Onions and Parmigiano
Adapted from Serious Eats
Serves 2-4
Ingredients

• 4 skin-on chicken thighs
• salt and freshly ground pepper
• 2 ounces pancetta, cut into 1/4 inch cubes
• 1 leek, white and green parts only, sliced into thin rings, rinsed and drained
• 2 medium red onions, halved and sliced into half-rounds
• 2 cups chicken stock
• 1tbsp all-purpose flour
• 1/4 cup dry red wine
• 1/4 cup whole milk
• 2 slices of country bread
• 1 tbsp of EVOO
• 1/4 cup freshly grated Parmigiano-Reggiano

Recipe

1. Preheat the broiler. Season the chicken thighs with salt and pepper. Place them, skin side down, on an oiled broiler pan so that they are not touching one another. Place pan under broiler and cook until golden, 10 minutes. Then flip and cook other side until dark golden brown on skin side, 8 minutes. Remove, and cool, skin side up, on the broiler pan.
2. In a large, heavy-bottomed pot, heat pancetta over medium-low heat until fat is rendered and the pancetta is crisp. Using a slotted spoon, transfer the pancetta to a plate lined with paper towel.
3. Put leeks and onions in the pancetta fat and cook over medium-low heat until wilted and soft. Then raise heat to medium-high and cook, stirring occasionally, until a rich brown color, about 20 minutes. While vegetables are cooking, bring chicken stock to a high simmer in a saucepan.
4. Add flour to onion mixture and stir until smooth. Cook for 15 minutes over medium heat, stirring frequently. Add wine, milk, and stock, and bring to a boil, stirring constantly. Lower the heat and cook at a brisk simmer for 15 minutes.
5. Place the chicken thighs into the onion mixture, along with the juices that have collected, and bring to a boil. Lower the heat and simmer until chicken is just cooked through and the juices run clear, 12 minutes.
6. Preheat broiler. Place bread slices on a cookie sheet and toast them under broiler until slightly golden. Drizzle with olive oil and place 1 toast in each warmed soup bowl. Place 2 thighs atop each piece of toast, and ladle 1/4 cup of the onion mixture over each thigh. Sprinkle with the pancetta and Parmigiano, and serve.

Funghi misti, fontina, taleggio, and thyme

This is a pizza you have to try. Chef Nancy Silverton knows her cheese, and she definitely knows her pizza. She serves this at Pizzeria Mozza, but if you can't enjoy this at Hollywood, make it at home! Her recipe is in the Mozza Cookbook.

Funghi misti, fontina, taleggio, and thyme

The cheeses used to accompany the mushrooms are strong and aromatic. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region.

Pizzeria Mozza @ Home

Funghi misti, fontina, taleggio, and thyme
from The Mozza Cookbook
Ingredients
for the Mushrooms

• Homemade pizza dough (see my Arugula Braised Pork Pizza dough recipe here)
• 1/4lb jumbo white mushrooms, cleaned and sliced 1/4 inch thick
• 1/4lb shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick
• 1 3-4oz portobello mushrooms, cleaned, stem removed, gills scraped out, sliced 1/4 inch thick
• 1/4 cup plus 2 tbsp of EVOO
• kosher salt and freshly ground black pepper

for the Pizza

• 1 tbsp of EVOO
• kosher salt
• 1oz fontina, cut into 1/2 inch cubes
• 1oz taleggio, cut into 1/2 inch pieces
• 1oz low-moisture mozzarella, cut into 1/2 inch cubes
• 1 tsp fresh thyme leaves
• wedge of Parmigiano-Reggiano, for grating

Recipe

1. Preheat oven to 400F. Combine mushroom slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss mushrooms to coat them with seasonings. Spread them out in single layer on baking sheet and roast in oven for 8 to 10 minutes.
2. Prepare pizza dough. While it rests, turn oven temperature to 425F.
3. Pat dough onto pizza stone or pan using fingers dipped in EVOO. Brush rim of dough with olive oil and season entire surface with salt.
4. Scatter mushrooms all over pizza, leaving an 1-inch border without any topping. Scatter all cheeses over the mushrooms and sprinkle with thyme.
5. Bake pizza for 15 minutes. Served pizza with grated Parmigiano-Reggiano.

I served the pizza with a nice warm roasted carrot and kale salad. You can also try Chef Nancy Silverton's Burrata with Speck, Peas, and Mint. Enjoy!

Lazy Eggplant Parmesan

Eggplant Parmesan with Angel Hair

If you've sampled eggplant parmesans from different places, you probably noticed that they tend not to resemble one another. Each component varies greatly - from the thickness of the eggplant slices to the proportion of cheese to sauce. If you want it saucy and gooey, cut thinner eggplant slices. If you want it crunchy and crispy, cut thicker eggplant slices and fry them longer. I made mine more of the gooey version, but it's really all up to you!

Eggplant Parmesan
from Simply Recipes
Serves 8
Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Recipe

1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant. Weigh down the slices with a couple of plates and let drain for 2 hours. This would somewhat dehydrate the eggplant slices and avoid excess moisture during cooking. 
2. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.
3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. Preheat oven to 350F.
4. In a wide bowl, combine and mix flour and breadcrumbs.  Pour beaten eggs into another wide bowl. Place a large, deep skillet over medium heat, and pour in half an inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
5. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
6. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
7. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. Serve with pasta.

Harvest to Heat: Burrata with Speck, Peas, and Mint

I am hooked to my new cookbook Harvest to Heat. For my first recipe, I chose Burrata with Speck, Peas, and Mint. Enjoy this recipe by Chef Nancy Silverton of Osteria Mozza.

Burrata with Speck, Peas, and Mint

This entire book is based on the concept of minimizing the time it takes from farm to table. Authors Darryl Estrine and Kelly Kochendorfer wanted to document a collection of recipes from "cooking with America's best chefs, farmers, and artisans."

This particular recipe is Chef Nancy Silverton's creation based on fresh burrata cheese supplied by Mimmo Bruno of DiStefano Cheese. Thanks to mozzarella, burrata's popularity actually resulted from using leftover mozzarella curd. The curd is stretched into a thin sheet, then filled with a mix of sweet cream and shreds of mozzarella (stracciatelle). I was first exposed to this delicious "cousin of mozzarella" at my favorite gastropub Waterloo & City with its Roasted Beets & Burrata Salad. I was head over heels in love ever since.

Harvest to Heat by Darryl Estrine and Kelly Kochendorfer

Burrata with Speck, Peas, and Mint
Serves 4
Ingredients

• 1 1/2 cups fresh peas
• 1/2 cup medium-sized mint leaves, julienned
• 2 tbsp of fresh lemon juice
• 4 tbsp EVOO (extra-virgin olive oil)
• 8 tbsp of freshly grated Parmigiano-Reggiano
• Coarse salt and freshly ground pepper
• 1lb of speck (thinly sliced, about 16 slices)
• 1lb fresh burrata, cut into 8 slices (it will be oddly shaped) 

Recipe

1. Heat a small saucepan of water over medium-high heat. Add peas and cook for 2 minutes. Drain and cool under cold water.
2. In a medium bowl, combine peas, mint, lemon juice, olive oil, cheese, and salt and pepper to taste. Mix gently until thoroughly combined.
3. Arrange 4 slices of speck on each of the 4 plates. Place 2 slices of burrata on top and drizzle with pea mixture. Sprinkle 1 tbsp of cheese evenly over the top of each plate. 

A Different Kind of Italian Dinner

Italians know how to cook. They really do. They know how to bring out a particular flavor and they know the right amount needed.

Sweet Italian Sausages and Roasted Grapes Salad

Over the weekend, I picked up a cookbook by Julia della Croce - Italian Home Cooking. In the book, she introduces her favorites of traditional Italian recipes. The first recipe I wanted to recreate was her Sauteed Sweet Pork Sausages with Roasted Black Grapes. Although she suggested the dish to be served with polenta, I decided to balance the richness of the sausages with a spring salad and some brown rice instead.

Sweet Pork Sausages and Roasted Grapes Salad
Adapted from Italian Home Cooking by Julia della Croce


Ingredients

• 5 Italian sweet sausages
• 1/2 cup of water
• 1/4 lb of red grapes, stripped from stems (choose small ones that are firm and ripe)
• Cooking spray
• 1 cup of cooked brown rice
• Spring greens (for salad) 4oz
• Balsamic dressing (1/4 cup of extra virgin olive oil, 1 tbsp of balsamic vinegar, 1 clove of chopped garlic, 1/4 tsp of salt, 1/4 tsp of pepper)

Recipe

1. Use a sharp knife to poke a few holes in the sausages before cooking them. Put sausages and water in a dutch oven over medium heat. When water has evaporated and sausages begin to color (about 12 minutes), reduce heat to medium low and continue to cook for 20 minutes until browned and cooked through. Prick them once or twice (not too much) to release excess fat. 
2. Preheat oven to 375F. Wash grapes and dry them well. Coat grapes with some cooking spray and roast in oven in a single layer for 15 minutes. 
3. Make salad dressing and toss with spring greens. 
4. Place some salad on a plate and add a few small scoops of brown rice. Add sausage (or sausages) and grapes to plate. Serve hot.

Serves 2-4

Weeknight Gratin: Spicy Italian Sausage & Kale

It's finally Friday! It has been a long week, but nevertheless, I made it. I wanted to make a simple one-pot dinner for the two of us tonight. I wanted to eat, share stories, catch up, and enjoy the start of a weekend. We did exactly just that, followed by a scoop of our favorite gelato from Melt.

Spicy Italian Sausage & Kale Gratin

This recipe from LA Times caught my eye a couple weeks ago, but I had forgotten about it until today. It was delicious like a childhood favorite, crunchy like a fresh salad, and creamy like a cheesy casserole.

Spicy Italian Sausage & Kale Gratin
Adapted from LA Times

Ingredients

• 2 tbsp of olive oil
• 1lb of spicy Italian Sausage (casings removed and crumbled)
• 1/3 cup of dry white wine
• 2 bunches of kale, torn into large pieces
• 1/2 cup of butter
• 1/3 cup of flour
• 2 cups of milk (I used nonfat milk and it tasted fine)
• 4 ounces of shredded mozzarella cheese (I used part-skim and low-moisture, it worked out well)
• 1 cup of freshly grated Parmigiano-Reggiano
• 1 cup of bread crumbs
• 3 tbsp of melted butter
• 1 tbsp of minced fresh herbs (I used oregano, basil and thyme)
• 1 puff pastry sheet (optional)
• Egg mixture (1 egg + 1 tbsp of water) for puff pastry (optional)

Recipe

1. Preheat the oven to 350F.
2. In a large, heavy-bottomed saute pan, heat the olive oil over medium-high heat. Stir in crumbled sausage and cook until browned and cooked through, about 5 minutes.
3. Add the wine and cook, scraping flavors from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Lower heat to medium.
4. Stir in the kale, a handful at a time, and stir with sausage until it begins to wilt and turn bright green. Continue adding kale until it is all added and is just wilted. Be careful not to overcook the kale. Remove from heat and set aside. 
5. In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour to make a roux. Slowly add the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer, whisking frequently, and reduce heat to a gentle simmer and cook for 10 minutes. 
6. Mix the mozzarella into the sauce until the cheese is just melted and the sauce is smooth. Using a slotted spoon, add the kale and sausage. It will be a little sticky but try to incorporate the cheese sauce well with the kale and sausage. Remove from heat.
7. Spoon mixture into a gratin dish. 
8. In a medium bowl, combine Parmigiano-Reggiano, bread crumbs, and herbs. Pour over melted butter and stir until butter is evenly distributed to form topping.
9. Sprinkle topping over kale and sausage mixture. I added long flat strips of puff pastry sheets across the top of the gratin dish to form a crust. If you prefer to have a crust, brush the strips lightly with egg mixture. 
10. Bake until golden brown and bubbly, about 30 minutes. 

It's the Unforgettable Chicken Marbella

The Silver Palate Cookbook is famous for its exotic Chicken Marbella, marinated first overnight in prunes, capers, olives, garlic, oil, and herbs, then baked with sprinkled brown sugar and some white wine. I am not a huge fan of capers, so I adapted the recipe and concentrated on bringing out the flavors of olives and garlic. This easily prepared dish will make any night memorable - it is so good.

Chicken Marbella - a variation
Served with Bread Salad with Tomato and Argula

I prepared a Bread Salad with Tomato and Arugula (recipe can be found here on LA Times) that went perfectly with the light and tender chicken.

Chicken Marbella (a variation)
Serves 5-8
Ingredients

• Chicken Picnic Pack (~5lb bone-in, skin-on chicken legs and thighs)
• 1/2 head of garlic, minced
• 2 Tbsp of dried oregano
• Salt and pepper to taste
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 8 large garlic stuffed green olives, cut in half, with 2 Tbsp of juice
• 1/4 cup of brown sugar
• 1/2 cup of white wine
• 2 Tbsp of Italian parsley, chopped

Recipe

1. In a large shallow baking dish, combine chicken pieces with oil, vinegar, olives and juice, garlic, oregano, and salt and pepper. Cover and marinate overnight.
2. Preheat oven to 350F. Spoon marinade over chicken pieces and sprinkle evenly with brown sugar. Pour white wine around chicken pieces. 
3. Bake for 1 hour. With a slotted spoon, transfer chicken and olives to a plate and spoon pan juices over the chicken. Sprinkle some parsley on top and serve.

Gourmet Picnic: Chicken Pesto Sandwich

The theme for this month's 5 Star Makeover is Gourmet Picnic. As a part of the 5 Star Cooking Group, I was excited to transform a personal favorite: chicken pesto sandwich!

Chicken Pesto Sandwich

With memorial weekend right around the corner, it is the perfect time for picnics, good food and good company. I made a chicken pesto sandwich with chicken pudding, pesto juice, tomato powder, paprika pecorino frico, topped with a poppyseeed bread crisp. The chicken pudding was made using agar agar and rich chicken stock. The paprika pecorino frico introduces some spice to the sandwich, and the whole wheat poppyseed bread crisp is light and surprisingly flavorful.

Grinding Dehydrated Tomatoes

I dehydrated sliced tomatoes before grinding them into powder. Once the tomatoes were dehydrated, the flavors became extremely concentrated. A pinch was enough to add a layer of tomato flavors.

Chicken Pudding, Pesto Juice, Tomato Powder, Paprika Pecorino Frico
topped with Whole Wheat Poppyseed Bread Crisp

Thank you Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! for hosting this month's makeover and introducing such fun and creativity to cooking.

hosted by 5 Star Foodie & Lazaro Cooks!

Milan, Veneto, and Sicily in One Dinner

Lately, my husband and I have been debating where we should go for our next vacation. Italy has come up a couple of times - to give a not-so-subtle hint, I prepared a taste of Italy dinner. Hopefully, the "hint" will be as memorable as this dinner!

Osso Buco with Creamy Polenta, Wild Mushrooms, and Mascarpone
accompanied by Cipollate con Pancetta

Starting from Milan, I prepared an Osso Buco, which was topped with braised vegetables and garnished with gremolata, an herb condiment of parsley, garlic, and lemon zest. 

Moving on to a specialty of the Veneto, the osso buco was served with a Creamy Polenta with Wild Mushrooms and Mascarpone. Although the authentic version usually calls for white polenta made from stone-ground white grits, I opted for my favorite version of polenta made from cornmeal instead. A mixture of oyster and shiitake mushrooms were made into a thick sauce to add to the polenta. A single dollop of mascarpone adds a thick creamy texture to the dish. 

Lastly, Sicily brings the delicious Cipollate con Pancetta, which is a simple dish of bacon-wrapped scallions. The sharp flavors of both the scallions and the bacon spice up the more mild, complex flavors of the osso buco and polenta. 

We had a nice bottle of wine to go with dinner. Life is just too good to be true sometimes.

Bacon and Eggs: Under the Tuscan Sun

As a part of the 5 Star Makeover event, I have created an Italian version of Bacon and Eggs. Traditionally a breakfast plate, bacon and eggs were popularized in various parts of the UK. A fun modern spin of bacon and eggs can be seen at The Fat Duck where Heston Blumenthal serves nitro-scrambled eggs with bacon ice cream. In my interpretation, I wanted to paint the image of a beautiful morning, using simple, fresh, and flavorful ingredients. 

Bacon and Eggs: Under the Tuscan Sun

Uova da Raviolo with a Pancetta Carpaccio, served with Italian Pesto

I prepared a Uova da Raviolo and a Pancetta Carpaccio, served with Italian Pesto.

Uova da Raviolo

Uova da Raviolo is a large single ravioli with a soft egg yolk inside. The egg yolk sits on top of a garlic ricotta cheese mixture before it is enclosed with fresh pasta sheet. The ravioli is boiled for approximately 3 to 5 minutes (when using fresh pasta sheet) and the enclosed egg stays soft. The creaminess of the ravioli mixed with the sharp flavors of pancetta carpaccio is like an explosion of flavors!

Pancetta Carpaccio

The Pancetta Carpaccio consists of thinly sliced pancetta, Lagrein cheese and cantaloupe. Lagrein cheese is an Italian alpine cheese from the Alto Adige. On average, there are only 12 cows per farm and the cheese is cured in a bath of spices, herbs, garlic, and a local red wine (Lagrein). I thought the richness of this specific cheese would accent the carpaccio well. The dish is accompanied by a traditional Italian Basil Pesto made with a mortar and pestle using fresh basil leaves, pine nuts, garlic, lemon juice, extra virgin olive oil, and parmagiano-reggiano.

hosted by 5 Star Foodie & Lazaro Cooks!

When I started Bacon and Soufflé about a month ago, I intended to share with you my dining experiences and fun culinary creations. More importantly, though, I wanted to seek out others who constantly inspire. Natasha from 5 Star Foodie is an amazing home chef who always inspires, adding a new spin to each one of her culinary creations. When Natasha and Lazaro from Lazaro Cooks! asked me to be a part of the 5 Star Makeover event to create my own interpretation of Bacon and Eggs, I was thrilled to accept the invitation. I hope you enjoyed my dish!

Treasure Chest: Spring's definition of Chicken Pasta

Spring is approaching! I know it is still cold (yes, I am in California and it is cold here), still rainy, and still feels like winter. But I know that I can almost see Spring; a Spring filled with sunshine and beautiful blooming flowers. The thought of Spring inspired me to make a fun dish with lots of light colors and healthy ingredients.

Chicken Bacon Roulade Pasta with Zucchini Cheese Melts

Through the spyglass you will find a treasure chest consisting of chicken bacon roulades with a creamy angel hair pasta, accompanied by zucchini cheddar cheese melt and a treasure pocket of zucchini cheese. I found that the zucchini bits add a delicious crunch to the dish and the cheddar cheese adds a layer of richness to the chicken roulades. The flavors of this dish have come together so well that I feel like I am ready for Spring!

Finally. Spotlight on Polenta

Tonight was my very first attempt at making homemade polenta. Because of this special day, I did not want my polenta to go unnoticed like mashed potatoes when served with prime rib (who notices the mashed potatoes anyway) or rice when served with teriyaki chicken. I wanted the polenta to be memorable. 

Braised Chicken and Italian Sausage over Soft Polenta
served with Brussel Sprouts Two Ways

My logic went something like this: cheesy polenta, will go with spicy italian sausage, too much sausage will overpower polenta, how about chicken, chicken is not rich enough in flavor, how about sausage and chicken together, braised, in white wine and tomatoes, yes. As I had hoped, the polenta soaked up all the complex flavors of the braising broth and was absolutely perfect. 


My secret to making perfect polenta is the use of parmigiano-reggiano. While parmesan is the same cheese but produced outside of those original Italian cities, parmigiano-reggiano is held to much stricter aging standards. Thus, using this specific cheese gives a  sharper taste to the polenta. Try it, and you will become a believer like me.