I cooked this when mom mom was visiting recently. I’m glad she loves Italian food as much as I do and especially risotto, pesto sauces and any form of pasta. Really, who doesn’t? I have a nice pasta dish coming up soon but for now it’s a soul satisfying dish from one of my go-to Italian food resources, the late Marcella Hazan. I flipped through to her chicken section in Essentials of Classic Italian Cooking and settled on this homey fricassee. Since mom loves risotto I chose to make a simple one to accompany our chicken dinner.
The chicken dish is based on dried porcini mushrooms and white wine. I soaked the dried mushrooms in very hot water while I got the chicken pieces browned in a hot pan. That pan gets deglazed with white wine and then I add the mushrooms along with their strained soaking liquid and some chopped canned San Marzano tomatoes. The chicken pieces cooked in this mixture while I worked on finishing the risotto.
The risotto is a traditional and very straight-forward preparation. I cooked onions, carrots and celery in a mixture of butter and oil before adding the rice and cooking it for a few minutes. I add wine to that and then gradually add good flavorful chicken stock. I wanted to give the risotto a bit of tartness. So, all the way at the end after adding butter and Parmesan cheese I flavored the risotto with a few splashes of verjus.
Rich, flavorful chicken and a perfect risotto made for a delicious meal. More importantly earned mom’s seal of approval.
Friday, November 28, 2008
It’s been a while since I’ve added some updates to this particular journal. It’s not much due to laziness as much as redundancy. I’ve been trying to cook my vegetarian meals, but over the last month or so, I’ve not made many interesting or new dishes worth posting about. Also this was Turkey month, so veggie meals were not top on my list. So, after this long hiatus, why pizza? I’ve posted at least twice about pizza already, here and here. Well because it’s pizza! I’ve made it so many times and it never gets old or tiring. The act of making the dough early on, maybe the day before, picking the right sauce (cooked tomato, raw, just use a white cheese based sauce,..), picking the simple toppings to go on the delectable pie and of course shaping and baking the pizza on a hot oven stone. It is a relaxing and delicious family tradition.
This time I also decided, the last minute, to add an egg to my pizza. I’ve done this before, I even sometimes add an egg inside calzone, but I have never posted about it here and this is something worth recording. Trust me, it is. The idea is very simple, after making the pie and adding the toppings, make a “well” of sorts in the middle. My pizza this time, included a bit of cooked tomato sauce, caramelized onions, mushrooms, and a couple of types of mozzarella cheese. In the mushroom onion “well” I cracked a fresh free range egg and slid the pizza onto my very hot pizza stone. Barring any mishaps or leaks (never happened so far, fingers crossed) you should end up with a perfectly baked pizza and a lovely over-easy egg in the middle. Just slice the pie or use a knife and fork and use the runny yolk as the most perfect sauce. Now I am craving pizza again.