Archive for December 31st, 2007

Each year we fight as to whether we will eat out, go someplace, or celebrate on December 31, or if I should cook.

This year, the cooking won, based on the success of last year’s chocolate soufflés and the stuffed cabbage.

Course 1: Heirloom Tomato with Smoked Cheese

I had planned a creamy soup, but when you take someone else to the store, things can change.

I layered slices from two different heirloom varieties among smoked mozzarella cheese. I also added sea salt, and dressed them all with a sweet red pepper relish and EVOO.

Delicious. Especially good for December and tomatoes.

Course 2: Lemon Chicken

I succeeded again at perfect chicken. Split the breasts, and pound them thin(ner), coated in coarse pepper. Dredge them in a mixture of egg, cream, and water, then into a mixture of romano cheese, lemon zest, and salted flour.

Next, into the olive oil they go, then they rest while the sauce is prepared. Here they are, in their resting state.

Next, combine sweet onion, garlic, and crimini mushrooms in super hot olive oil. Add salt and red pepper flakes. Add 1 cup of Pinot Grigio (or your favorite white wine) to the pan, and simmer. Add the chicken back, and cover for 5-8 minutes.

At the end, mix in some lemon juice, and serve!

Broccolini

This takes skill to get right: cook too long, it’s limp and awfully colored. Cook not long enough, it’s difficult to eat. The key here is a two-step process (first in boiling water, then in hot oil). Add to salted water for 5-6 minutes, then take out; do not shock in ice water. That’s fine for regular broccoli, but not this variety.

Add to hot garlicky oil, add salt and pepper, and at the end, add a little lemon juice. Yum. Tender and delicious.

Pasta

I mixed copious amounts of EVOO with garlic and chopped heirlooms for a quick sauce. Garnished with chives and parmesan cheese, freshly grated (but of course, maestro, of course…).

Eat! Celebrate all that was good with 2007!

We still have a copious supply of lemons from our earlier Lemon Dinner. This used up but only 2!

Dessert? Yes, I took it easy this year… dessert will be served later thanks to the chefs at the Fresh Market… very berry pie.