Last evening I  satisfied a craving I’ve had for fried chicken with a much lighter meal of Chicken Milanese.

Milanesa refers to a lightly pounded beef or chicken fillet that has been gently dredged in flour, dipped in egg, and then dredged again in breadcrumbs before sauteeing to a golden crispness.  This is a popular preparation in many Latin American countries as well as Italy, Mexico and the U.S., lending itself to many varied dishes.

To streamline the breading process which is an important step in making this dish  I offer the following advice…

Set up a standard breading procedure in 3 wide deep plates.  I like to use pyrex 10 inch glass pie pans. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated cheese. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for about an hour if time allows.

Chicken Milanese (adapted from Parmesan Chicken, Ina Garten)

4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

1 cup flour (I used white rice flour because it crisps so well)

2 large or extra large eggs, beaten lightly with 1 tablespoon of water

1 and 1/2 cups of panko bread crumbs

1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese plus additional for serving

Unsalted butter

Extra Virgin olive oil for frying

Salad greens and sliced cucumbers for 4   (your choice of greens, but a mesclun mix or arugula would be great…I had romaine so I went with it…cucumbers are optional)

Lemon Vinaigrette (recipe follows)

Pound the chicken breasts with a smooth mallet between 2 sheets of waxed paper on a cutting board.

Combine flour, salt and pepper in one dish or pie plate.

Beat eggs lightly with 1 tablespoon water in second dish.

Combine panko crumbs and grated cheese in third dish.

Coat chicken breasts on both sides with the flour mixture, then dip both sides into egg mixture letting the excess drip off before dredging both sides in panko mixture, pressing lightly.  Refrigerate if time allows.

When ready to cook, heat 1-2 tablespoons of butter and enough oil to to cover 1/2 inch in a large saute pan.

Cook  2 fillets at a time on medium-low to medium for 2 to 3 minutes on each side until crisp and cooked through.  The pan should sizzle when you add the chicken if it is at the right temperature.  Do not allow the butter to burn.  If need be, wipe pan clean with a paper towel before continuing with the next batch.

Toss the salad greens with the Lemon Vinaigrette.

Mound salad on top of hot chicken breast and serve with extra cheese.

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 to 1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

In a small bowl, whisk together the lemon juice, oil, salt, and pepper.  Pour enough of the dressing on the greens to moisten.  Toss well and check for seasoning.

 Mother’s Day began for me on Friday when my husband thoughtfully brought home some gorgeous orange tulips.  I have become partial to orange flowers lately, and tulips are one of my favorites.  He figured I might as well enjoy them for the whole weekend, and he figured right.

Then on Saturday I received a floral delivery from my boys on the west coast.

They have been sending me flowers for Mother’s Day for several years.   I think they know by now that if I can’t have them with me on Mother’s Day (they were both here last year for a fried chicken , grilled baby back ribs, and  blackberry cobbler dinner), then sending me flowers will definitely lift my spirits.

They have even had flowers delivered to Crate and Barrel where I worked part time for a few years. I invariably forgot to request Mother’s Day off early enough and ended up having to work!  I can’t tell you how surprised, touched, and proud I was when amidst the flurry of customers and sales staff in walked the delivery guy carrying a huge floral arrangement and asking for me!!!

This year’s arrangement was just perfect!  Hydrangeas and roses in a color palette that I love!  It’s incredible that these men I’ve raised who have zero interest in flowers have pretty much figured out to a tee what I love!

When I woke up on Mother’s Day I decided to make my Mom’s Sour Cream Coffee Cake.  This was one of the cakes she made quite often.  It ‘s a  quick butter cake,  moist and delicious with a cinnamon sugar and walnut ribbon running through it.

It seemed so right to me that on Mother’s day I bake one of my mom’s cakes.  We had it for breakfast along with smoked salmon, bagels , veggies, fruit , and my husband’s fresh squeezed orange juice.

After breakfast… an afternoon of gardening with my sister (who had come to visit for the weekend),  dinner out at a favorite restaurant, and two special calls from the west coast made for a pretty wonderful Mother’s Day.

Mom’s Sour Cream Coffee Cake

Makes one 9 by 13 inch pan

Cream together in an electric mixer:

1 and 1/2 sticks unsalted butter

1 and 1/2 cup sugar

3 extra large eggs

Whisk together in a separate bowl the dry ingredients:

3 cups flour ( scooped and leveled carefully in measuring cup)

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoon baking soda

3/4 teaspoon salt

In a separate small bowl combine:

1 and 1/2 cup sour cream

1 teaspoon vanilla

Add the dry ingredients alternately with the sour cream and vanilla to the creamed mixture, stirring with the electric mixer after each addition, beginning and ending with the dry ingredients.  Combine just until moistened. 

Topping

Mix together :

3/4 cup chopped walnuts

1/2 cup sugar

1 and 1/2 teaspoon cinnamon

Butter and flour a 13 by 9 inch baking pan. Put half the batter in the pan.

Sprinkle generously with half the sugar-cinnamon mixture.

Add the remaining batter, and spread carefully to cover.

Sprinkle the top with the remaining sugar cinnamon mixture.

Bake at 350 degrees for 30-35 minutes or till the top bounces back when gently touched, and a cake tester comes out clean.

April 27, 2012 11:32 ET

President’s Council on Fitness, Sports & Nutrition Announces 2012 Lifetime Achievement Award Recipients

This is a richly flavored side dish yet chock full of healthy ingredients.  I’ve adapted this from a recipe I found on Food52.

I roasted carrots and some of the minced shallots along with the fennel. Instead of couscous alone I substituted  a blend of grains available at Trader Joe’s.  It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa. 

The orange juice soaked raisins and toasted almonds give added texture to the dish while the shallots adds a sweetness and kick to what is otherwise  a basic sherry vinaigrette.

Arranging the roasted carrots and fennel on top of the finished couscous blend and garnishing with the chopped fennel fronds makes for a dish that will surely bring some sparkle to the table.

Couscous With Roasted Carrots, Fennel, And Toasted Almonds

(adapted from Couscous with Roasted Fennel and Toasted Almonds, a recipe for Food52 by Jennifer Ann)

serves 4

juice from one orange, about 1/2 cup

1/3 cup black or golden raisins

1 large fennel bulb, trimmed and cored and cut into about 16 slim wedges

3 carrots, peeled, and sliced diagonally in 1-2 inch pieces

3-4 tablespoons good quality olive oil, divided

1/4 cup almonds

1 and 3/4 cup chicken or vegetable stock

1 and 1/4 cup Trader Joe’s Harvest Grains Blend or 1and 1/4 cup couscous

1 tablespoon butter, optional

1-2 large shallots, minced

1 tablespoon sherry vinegar

1-2 tablespoon fennel fronds, chopped

freshly ground black pepper  to taste

generous pinch of kosher salt or sea salt to taste

1.  Soak raisins in orange juice until plump, about 1-2 hours; drain, and reserve.

2.  Toss the fennel wedges and carrot sand half of the minced shallots with two tablespoons of the olive oil, pepper and salt; spread on a baking sheet and roast in a 350 degree oven for about 12-15 minutes, until the edges begin to brown and the fennel is softening but still a bit firm to the bite.

3.  Toast the almonds on a separate pan in the oven until lightly browned; allow to cool; chop coarsely, and reserve.

4.  While the fennel, carrots and almonds are in the oven, bring the chicken stock to a boil over high heat; add 1 tablespoon (optional) butter and stir in 1 and 1/4 cup of Trader Joe’s Harvest Grains Blend.  Bring back to a boil, reduce heat and simmer, covered, for 10 minutes.  Remove from heat, and let rest til all of the stock is absorbed.

5.  In a separate bowl, whisk together the shallots and sherry vinegar, then whisk in the remaining 2 tablespoons of olive oil; add pepper and salt to taste.

6.  Transfer the couscous blend to a serving bowl and fluff with a fork; stir in the orange-soaked raisins and some of the fennel fronds.  Toss with enough of the vinaigrette to lightly coat everything, including the bits of shallots.

7.  Top with the roasted fennel and carrots, a sprinkling of coarse salt, freshly cracked black pepper, and some chopped fennel fronds.

Serve with chicken or salmon.

The Feb/Mar 2012 issue of Fine Cooking featured an article on olive-oil braised vegetables by Tamar Adler.

In the introduction she describes this simple method of preparing these delicious tender vegetables…Just drizzle vegetables with good olive oil, and some fresh herbs or other aromatics, and put them in the oven to braise in their own juices.  The prep takes only about five minutes, and since the vegetables largely braise themselves, there’s almost no effort involved.  The results are vegetables at their best—-tender, a little bit caramelized, and fully flavored from the oil and seasonings.

Vegetables prepared this way are at their best served barely warm or at room temperature which means you can prepare them early in the day or the day before, bringing them to room temperature for an hour or so before serving.

I took these carrots to my sister’s as my contribution to the wonderful meal she prepared for the Passover Seder. 

Olive-Oil Braised Carrots With Warm Spices (serves 4)  (Recipe is easily doubled)

To complement the sweetness of the carrots, add a tiny bit of nutmeg and cinnamon and scatter a few sliced garlic cloves in the baking dish.  For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

1 and 1/2 lb. carrots ( about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)

3 medium cloves garlic, sliced

1/2 cup lower-salt chicken or vegetable broth

1/4 cup extra-virgin olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of cayenne

Kosher salt

Position a rack in the center of the oven and heat the oven to 375 degrees F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish.  Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 teaspoon salt and drizzle over the carrots.  Cover the baking dish tightly with aluminum foil. 

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes.  Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more.

Serve warm or at room temperature.  The carrots will keep in the refrigerator for up to 3 days.

The other recipes for olive-oil-braised vegetables in this article include:

olive-oil-braised red onions with bay leaves

olive-oil-braised leeks with thyme

olive-oil-braised fennel with lemon

Tamar Adler has worked as a personal chef and cooked professionally at Prune in New York City and Chez Panisse in Berkley, California.  She is the author of An Everlasting Meal:  Eating with Economy and Grace.

The sponge cake roll in the photo above will be on the dessert menu this evening at our Seder.  The recipe for the cake roll is from a little paperback book called You Don’t Have To Be Jewish To Be A Good Cook Book by Lois Levine and Karthryn Winer published in 1971.  

The recipe is for a jelly roll, but any number of fillings would be great.  I adapted it to be the base of a cake roll filled with sweetened strawberries and whipped cream.  The cake itself is flavored with some lemon zest and fresh lemon juice. 

The key to a successful cake roll I’ve found is rolling it while still warm in a large tea towel sprinkled with some powdered sugar to avoid sticking. Then set it aside to completely cool before unrolling it to add the filling.

When rerolling it I’ve found that sometimes it helps to gently pull the towel away from the cake rather then simply trying to roll the cake away from the towel. Make sense?

Anyway, as with so many desserts I have written about  practice makes perfect, and don’t let your fear prevent you from trying new things.  It’s amazng how much you can hide with a little powdered sugar or whipped cream or frosting.

Also remember that it doesn’t have to always look good to taste good.  Here’s the recipe…

Passover Sponge Cake Roll With Strawberries and Cream

(adapted from a recipe for a Passover Jelly Roll from You Don’t Have To Be Jewish To Be A Good Cook Book, Lois Levine and Kathryn Winer)

1/2 cups sifted Passover matzoh cake meal

1/2 cup potato starch

6 large eggs, separated

1 cup sugar

juice and grated zest of 1 lemon

2 tablespoons cold water

1/2 teaspoon salt

1/2- 3/4 cup whipping cream, whipped (sweeten the cream with  a little confectioners sugar while whipping, to your taste.)

1-2 tablespoons confectioners sugar

1 cup sliced strawberries, sweetened with 1 tablespoon sugar and allowed to sit to macerate at room temperature.

Line a 10 by 15 inch jelly roll or rimmed baking sheet with greased parchment paper.

Sift together cake meal and potato starch, and set aside.

With an electric mixer,beat the egg yolks with the sugar until thick and lemon colored.  Add the lemon juice, lemon zest, and water. 

Gradually add the dry ingredients, stirring to make a thick batter.

Turn into the prepared pan and bake in a preheated 325 degree oven for 30 minutes. 

Remove from the oven and invert onto a lightly sugared tea towel (I use confectioners sugar). 

Gently remove the parchment paper.  Gently, but firmly roll up with the towel and set aside on a rack to cool completely.

Unroll when cool, and spread with the sweetened whipped cream and strawberries.  Do not bring the filling all the way to the edges.  It will spread out as you roll. 

Re-roll carefully and gently roll it onto a serving plate, trying to place the edge down on the plate.  Sometimes it helps to have an extra set of hands at this point.  Just ask my husband how many times he has been called into cake roll placing duty!

Dust with confectioners sugar and garnish with whole strawberries and slices of lemon.

Happy Passover! 

Passover begins Friday evening. At this time the Seder which is the ritual meal marking the beginning of the holiday will take place in Jewish homes everywhere.                    

At this meal the story of the exodus of the Israelite slaves from Egypt is retold through special blessings, songs and the partaking of symbolic foods.

While many Jewish holidays revolve around the synagogue, the Seder is conducted in the family home.  There are  communal Seders organized by synagogues, schools and community centers as well.

It is customary to invite guests, especially strangers and the needy. The Seder is integral to the Jewish faith and identity: as explained in the Haggadah, if not for divine intervention and the Exodus, the Jewish people would still be slaves in Egypt. Therefore, the Seder is an occasion for praise and thanksgiving and for re-dedication to the idea of liberation.

Through the words and rituals of the Seder many of the tenets of the Jewish faith have been transmitted from grandparent to child, and from one generation to the next.

Attending a Seder and eating matzoh on Passover is a widespread custom in the Jewish community, even among those who are not religiously observant.

Flour and other leavening agents are not to be eaten during Passover, symbolic of the haste in which the Jewish slaves departed, leaving no time for their bread to rise.

Consequently, desserts in particular have presented some challenges to Jewish cooks.

Sponge cakes and such which rely on beaten egg whites and potato starch or matzoh cake meal are a delicious and traditional end to the Seder meal.  Flourless chocolate cakes have also become quite popular. 

Growing up it wasn’t Passover without macaroons from a can. They still remain a predominant item on the Passover displays in the stores, but thankfully today there are many recipes available to make your own macaroons.  And these are much more palatable, I must say.

In looking through my Passover recipes I came across this recipe jotted down on a piece of paper, author and source unknown. 

These particular macaroons are made with coconut, and the recipe is quite simple.  They resemble little meringues and are very light…and with a  drizzle of chocolate over them they are not only delicious, but pretty as well.

I’ll be taking them to my sister’s along with my Passover Lemon Sponge Cake for our Seder  Friday evening.

Coconut Macaroons (makes 36, or less if you make them larger)

3 large egg whites

1 cup sugar

1 cup sweetened flaked coconut

1/2 cup chopped walnuts (optional)

Beat the egg whites until frothy.  Gradually add the sugar and beat on high in an electric mixer until stiff and glossy.

Fold in the coconut and walnuts (if using).

Line a baking sheet with parchment paper.  Drop by teaspoonfuls 2 inches apart.

(I piped them from a pastry bag with a large star tip.)

Bake in a preheated 300 degree oven for 25-30 minutes until set and delicately browned.

Remove from oven and let rest for a few minutes before removing to a rack to cool.

If you like, drizzle a bit of melted semi-sweet chocolate over them.

This classic Greek soup derives its name from the two main ingredients: egg (avgo) and lemon juice (lemoni).  My husband and I were first introduced to this soup at a little Greek cafe in our Chicago neighborhood almost 25 years ago. 

In the years since we have never found a version we liked as much.  What I usually find is that it is lacking in lemony flavor, or the consistency is too thin.

When I was preparing my recent Greek dinner I discovered I had a batch of homemade chicken soup in the freezer.  I decided to give it a whirl and make this as a first course, hoping I could reproduce that lemony flavor.

After looking at several recipes I selected this one from Martha Stewart.  Since my chicken broth was already made I was halfway there. 

The tricky part is to keep the broth from being too hot (absolutely no boiling) when adding the eggs so as not to curdle them.  The orzo cooks in the soup so again, easy.  Just remember not to overcook the orzo.  It is best to serve it immediately. 

I will definitely be making this again…

Avgolemono (Greek Egg and Lemon Sauce)   (Martha Stewart online recipe)

(serves 8-10)

Ingredients

8 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste ( I use  kosher salt)

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice (4 lemons)

Directions

1.  In a large saucepan, bring 6 cups stock to a boil.  Add orzo; cook until al dente, 10 minutes.  Add salt and pepper.

2.  Dissolve cornstarch in 1/2 cup water.  Heat remaining 2 cups stock until hot; do not boil.

3.  In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice.  With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly.  Add any remaining stock to orzo.

4.  Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy.  Do not let it come to a boil; eggs will curdle.  Serve immediately.

Recently my sister-in-law was here for a visit and I prepared a Mediterranean dinner for the occasion.  If you’ve been following this blog you already know how much we love Greek food at our house.  Our dinner went something like this…

We started with egg-lemon soup, which turned out to be really delicious, creamy and lemony…I will post the recipe soon.

Dinner included Greek salad, Roasted Greek Chicken and Potatoes, Greek Style Green Beans and Tomatoes, and the Lamb on Skewers with Tzatziki Sauce pictured above.

I adapted a recipe for the lamb kebabs from one from Emerill Lagasse.  Marinate the lamb for at least 2 hours, or preferably overnight, and then baste with the marinade while grilling to achieve tender cubes of lamb, bursting with the Mediterranean flavors.  Do not overcook.

Alternate large chunks of bell pepper and onion with the lamb as these are veggies that will hold up to the time it takes to cook the lamb, and get a nice char as well without becoming overcooked and mushy.

Serve with the tzatziki sauce, and grilled pita.

Lamb On Skewers  (adapted from Emeril Lagasse’s Lamb Souvlaki with Tzatziki)

(8-10 servings)

4# boneless leg of lamb, cut into 1 and 1/2 inch cubes

1/2 cup red wine

1/3 cup fresh lemon juice

3-4 tablespoons olive oil

1 heaping teaspoon kosher salt

1 tablespoon dried oregano

3-4 cloves garlic, minced

1 small onion, grated

1/2 teaspoon freshly ground black pepper

several sprigs of fresh oregano

2 large green peppers, cut into 1 and 1/2 inch pieces

1 large white onion, cut into large pieces

Place the meat in a non-reactive bowl.  Mix together the wine, lemon juice, olive oil, salt, oregano, garlic, grated onion, and pepper along with the fresh oregano sprigs and pour over the meat. Turn to coat evenly.

Cover and chill several hours, or preferably overnight, turning several times.

Thread the lamb on skewers (metal skewers are best since they will allow for more even heat during cooking, and will not burn).  Beginning and ending with the lamb, alternate each skewer with 4 or 5 lamb cubes, 2 pieces green pepper, and 1 or 2 pieces of onion.

Grill over medium hot coals basting with the marinade and turning to brown on all sides.  (approximately 15 minutes for medium rare)

Tzatziki Sauce (makes 2 cups)

1 medium cucumber or 3 Persian cucumbers, seeded and finely chopped

1/4 teaspoon plus 1/2 teaspoon kosher salt

1 and 1/2 cup Greek plain yogurt

1 and 1/2 tablespoon extra virgin olive oil

1 and 1/2 teaspoon fresh lemon juice or white wine vinegar (or combination)

1 and 1/2 teaspoons minced fresh dill

1 and 1/2 teaspoon minced garlic

Place the cucumber in a strainer set over a bowl.  Sprinkle with 1/4 teaspoon salt and drain for 1 hour.

Put the yogurt in another strainer set over a bowl and drain for 1 hour.

Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well.

Cover and chill for at least 1 hour before serving.

For dinner last night I made Baked Wild Salmon With Almond-Lime Sauce. 

It’s been several weeks since I’ve really cooked because we recently returned from our trip to the west coast which included trips to LA, San Luis Obispo on the central coast (with a stopover for lunch in Santa Barbara), and San Francisco.

To say we dined out a lot is an understatement…aside from the typical Californian cuisine our meals included Peruvian, Greek, Mexican, Italian, Vietnamese, Chinese, and good old American Prime Rib.  Here are just a few photos I took of some appetizers from our lunch at The Slanted Door restaurant ( Modern Vietnamese) in San Francisco where we dined with our son and his girlfriend outside at The Ferry Market overlooking the bay.  Aaahhhh………..

Niman Ranch Beef Carpaccio (with roasted peanuts, rau ram and fresh lime juice)

Crispy Imperial Rolls (with shrimp, pork, and glass noodles)

Chicken Noodle Soup

Back to last night’s dinner… I had some wild Alaskan salmon fillets and wanted to prepare them simply so when I brought in the day’s mail and noticed this recipe in the current issue of Whole Living magazine I decide to try it.

I have made slow roasted salmon before, and love the delicate texture and taste of the salmon especially when paired with fresh herbs and citrus. The somewhat surprising addition of almonds to the yogurt sauce lends an interesting crunch to the dish. So here’s another tasty, healthy and simple recipe to add to your repertory of salmon dishes.

Baked Wild Salmon With Almond-Lime Sauce    (Whole Living Magazine, April, 2012)

serves 4

4  5-oz skinless wild Alaskan salmon fillets (I left the skin on)

coarse salt

2 tablespoons extra-virgin olive oil, plus more for the pan

1/4 cup slivered almonds

1 tablespoon fresh lime juice

1/4 cup, plus 1 tablespoon low-fat plain Greek yogurt

1/2 small shallot, very thinly sliced

1 cup fresh herbs, such as mint, chervil, or parsley

1.  Heat oven to 250 degrees and on a lightly oiled baking sheet, season fillets with salt.  (I also added freshly cracked black pepper).  Bake 15 minutes, then check for doneness.  (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.)  Return to oven, checking for doneness every 2 minutes.

2.  In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes.  Transfer to a bowl to cool, then stir in lime juice and season with salt.  Mix in yogurt until fully combined.  Chill until ready to use.

3.  To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.

I served this salmon with  brown basmati rice with diced carrots, celery, onion, and spices…

and a salad of romaine, red cabbage, celery, parsley, green onions, and grape tomatoes dressed in a white wine/balsamic fig vinaigrette.