Dinners Without Borders: Proscuitto Wrapped Provolone and Swiss Chicken Breasts

 

Dinner is a cinch when you cook from the heart and without pretense.  This meal came together at short notice and was centered around a request for a "vegetable medley".  Yes, that's all I had to go on, which immediately sent me into a tailspin, because it sparked more questions than a few, like what kind? Steamed, roasted, sauteed? Creamy, stewed, tender crisp? What vegetables in the medley? Spring veggies? Root veggies? The answer in return was "I don't care, just make it good!" I laughed, relieved, because that part I was pretty sure I could handle, so for traditionalists sake, I chose the usual suspects, with a triad of colors and roastability, whole carrots, broccoli, cauliflower, red onion (which I roasted separately, for the two 'no onioners' attending dinner) and garlic, a dream team of tastes and textures, full on flavors and self explanatory for my client.  

I broke the vegetables down into a bit larger sized pieces and lowered the overall roasting temperature, to accommodate the cooking time of the chicken, which admittedly started off as frozen.  I married the freshly thawed chicken with flavor builders like Prosciutto, smoked Provolone and Swiss cheese, with a modest pat of butter to the toppings before going into a 375*F. oven.  I used a garlic based seasoning blend to boost the sometimes dry breast cutlets and served as a quick dry rub before tossing with some olive oil and a pinch of Himalayan Pink Salt.  I threw in a store bought pesto for time constraints to embellish both the veggies and the protein, even the starch, which was a garlicky and cheesy Italian loaf, quick and homemade, well the assembly at least, the bread was fresh from the bakery.    

Dinner was a casual one, family members, served later, as my client (Brother in Law Mark) and his spouse (my sister Brenda) both worked late this beautiful day.  The featured photos are just that, a quick snapshot after the dishes came from the oven, with no time to fuss over plating and lighting, a document of my newest Chicken Recipe, producing a plate full of color and delicious roasted flavors, plus a medley of vegetables to choose from and stack with every moist bite of smothered, smoky chicken goodness.  I enjoyed the freedom to create outside of my normal kitchen and in someone else's lab, using their utensils.  I was able to find my way around pretty well and the menu came out solid and satisfying.  There were no strict dietary rules to follow and a blank canvas to work my magic and I did just that, and there were compliments on each dish, respectively.  I enjoyed the relaxed atmosphere of cooking while they chatted on, did a chore or two, showered, then converged back on the scene at my beckoning.  They were satisfied and so was I.  I love dinners without borders, it gives me room to create and bring scribbles on paper, to life...

*This post is dedicated in memory of my cousin and friend, Lawrence "Jay" Berger, who left us today for higher ground, We Love You and are deeply saddened by your passing, too soon- Prayers and condolences to lil cuz Jason and Frances, Teresa, Skeet(Willie), Aaron( Frame) and Karen. - The Smith Family. 

See and Slay: Italian Style Beef Short Ribs w/ Parmesan Cheddar Mash

The cool weather days at the cabin made for a deliciously decadent comfort food recipe.  I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime.  If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there.  The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn.  So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck.  Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.  

The twins came over the next day, and I was able to share with them also, my brother in law too.  This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service.  I hope you enjoy this recipe as much as my older sisters and I did.  My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough.  This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.  

Recipe:

3 lbs. beef short ribs, bone in

1 medium yellow onion, chopped

2 green onions, trimmed and sliced, green and white parts

3 cloves garlic, smashed 

3 sprigs fresh thyme

1 sprig fresh rosemary

2 c. beef stock

1 cup full bodied red wine, I used a 2016 Malbec

1 15 oz. can diced fire roasted tomatoes with juices

1/4 c. fresh parsley, rough chopped plus more for garnish

2 tbs. butter, unsalted

1 tsp. Italian seasoning mixed with 2 tbs. ap flour

Olive oil for drizzling

AP flour

SPST (Salt and Pepper to Suit Taste)

In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.

 Brown short ribs that have been SPST.

Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.

After final batches browned, toss in fresh herbs and onions.

Cook to for several minutes until fragrant.

Transfer to a medium sized heavy bottomed saucepan and add stock and wine.

Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .

Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.

Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.

Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.

Adjust seasonings as necessary.  

Makes 6 to 8 servings.

Parmesan Cheddar Mash

3 lbs. russet potatoes, cooked

1/4 c. 2 % milk

1/2 c. grated Parmesan cheese

1/4 c. shredded Sharp Cheddar

2 tbs. butter, unsalted

Olive oil for drizzling

SPST

Mash hot potatoes in a medium bowl, add milk, butter and cheeses.  Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.

Makes about 8 servings.

Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread

This recipe  was a cinch using my Ninja Foodi and the results are in...Fantastic!  You will obviously have to be a fan of ripened cheese and Italian Style ham, but I don't think that will be a problem.  I used a store bought specialty fruit spread from Sam's Choice, which completed the circle with it's sweet and heat, pairing nicely with the creamy textures of the Brie and the saltiness of the prosciutto.
I used items from my herb garden and garden as garnitures for a bright and colorful presentation.  This recipe pairs well with warm, crusty breads, crackers, crudites and fruit.  Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.

Recipe:
1 wheel of Brie
1 pkg. 3 oz.  Prosciutto or 6 slices
olive oil for brushing

Instructions:

Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
 Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.