Chicken Francese

Is it Italian or is it French? This is a popular menu item at Italian restaurants; but the name implies a “French” connection (if you’ll pardon the pun). Francese is the Italian word for French. Turns out, it’s neither, it’s American. To be more geographically precise, it originated in New York. The most plausible theory behind this confusing dish is posted on the blog Never Ending Hunger and is attributed to David Rosengarten, a contributing editor to Gourmet magazine from 1995 to 1999. It dates back to the 1939 World’s Fair, in New York. A French restaurant, named Le Pavillon opened at the Fair, making French cuisine extremely popular at that time. Italian restaurants took back-stage to this new dining phenomenon. In an attempt to lure people back to Italian, some unknown chef developed a dish without tomato sauce, described as whiter, lighter, more elegant and more French. It was dubbed “alla francese.” I dub thee delizioso! This recipe leans more toward the Italian side, as the chicken breasts are dipped in a batter of eggs and Parmesan cheese. It’s then lightly browned in a skillet and served with a white wine, garlic and lemon butter sauce over the top. While the dish sounds fancy, it’s actually quick and easy to prepare.You no longer have to leave the comfort of your own home to enjoy this mouthwatering meal.

Missing from photo: flour, white wine

Between 2 pieces of plastic wrap, pound chicken breasts thin. Trim of excess fat. Cut each pounded breasts into 3 pieces (for a total of 9 pieces if you are using 3 breasts).

Preheat oven to 350° F.

In pie dish (or similar breading station dish), add flour (enough to lightly coat all the chicken pieces).

In medium size bowl, whisk together eggs and Parmesan cheese to create a thick batter (similar to pancake batter). Start with the lower quantities: 5 eggs and 1-1/2 cups cheese. The batter will thicken while you are browning the first batches of chicken, so you may need to add an additional egg to thin it down a little.

Heat 2 Tablespoons olive oil in a large skillet, over medium to medium-high heat. (You don't want the skillet smoking hot, so you will need to adjust heat up or down slightly while browning the chicken.)

Dredge chicken in flour, then dip in egg batter. Let excess batter drip of chicken pieces.

Transfer battered chicken to pre-heated skillet (a few at a time, without overcrowding). Brown first batch lightly on both sides, adjusting heat as necessary to keep from burning.

As you can see from above photo, the batter will spread out a little (just like pancake batter) when you add chicken to skillet. 

In the meantime, spray a large baking dish (15x10x2-inch) with non-stick cooking spray. As you lightly brown the chicken, you will transfer the pieces to this baking pan. Do not put chicken in oven, yet. Wait until all batches are browned.

Continue, in same manner, until all chicken pieces have been battered and lightly browned, adding more olive oil to skillet, as needed.

In the meantime, in large pot, heat water for pasta. (I chose to use buttered noodles, but use whatever you like: linguine, angel hair, etc.)

Place chicken in oven while you prepare sauce and cook pasta.You don't want the chicken in the oven any longer than 10 to 15 minutes, to avoid overcooking.

In same skillet, over medium-high heat, lightly brown garlic (about 1 minute). Deglaze pan with wine and let boil for 2 to 3 minutes. (I'm sure you know, by now, that my cooking wine of choice is white zinfandel.)

Add stock (or broth) and butter. Let cook until butter has melted.

Add parsley, quickly whisking together. Add lemon juice, gradually, until desired taste. I went with 1-1/2 lemons because Mike doesn't like an "overpowering" lemon taste in savory dishes. So, taste, and adjust to your liking.

Season to taste with salt and pepper. If desired, you can thicken the sauce with flour or cornstarch. I didn't thicken the sauce.

If pasta is not yet done, keep sauce warm.

When pasta is cooked, remove chicken from oven.

Place pasta on serving plate(s). Lay chicken breasts on top. Ladle sauce over all. Garnish with lemon wedges and additional parsley, if desired.

CHICKEN FRANCESE
Source: Adapted from Food.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds boneless, skinless chicken breast (about 3 breasts)
• 1-1/2 cups chicken stock (or condensed chicken broth)
• 1/3 cup    white wine
• Juice from 1-1/2 to 2 lemons
• 5 to 6 large eggs
• 1-1/2 to 1-3/4 cups grated Parmesan cheese
• Flour   
• 2 cloves garlic, minced
• 2-1/2 Tablespoons fresh parsley, chopped
• 3/4 cup (1-1/2 sticks) butter (not margarine)
• Olive oil (for frying)
• Pasta of your choice (optional) for serving
• Lemon wedges, for garnish
• Additional parsley, for garnish

DIRECTIONS:

  1. Between 2 pieces of plastic wrap, pound chicken breasts thin. Trim off excess fat. Cut each pounded
      breast into 3 pieces (for a total of 9 pieces if you are using 3 breasts).
  2. Preheat oven to 350° F.
  3. In pie dish (or similar breading station dish) add enough flour to lightly coat all the chicken pieces.
  4. In medium size bowl, whisk together eggs and Parmesan cheese to create a thick batter (similar to
      pancake batter).
  5. Heat 2 Tablespoons olive oil in a large skillet, over medium to medium-high heat.
  6. Dredge chicken in flour, then dip in egg batter (letting excess drip off).
  7. Brown lightly on both sides, adjusting heat as needed to keep from burning.
  8. Remove from skillet, place in large baking pan (15x10x2-inch) that has been sprayed with non-stick
      cooking spray.
  9. Continue until all chicken pieces have been battered and lightly browned.
10. In large pot, heat water for pasta.
11. Place chicken in oven while you prepare sauce and cook pasta.
12. In same skillet, over medium-high heat lightly brown garlic (about 1 minute). Deglaze pan with wine
      and let boil for 2 to 3 minutes.
13. Add stock (or broth) and butter. Let cook until butter has melted.
14. Add parsley, quickly whisking together. Add lemon juice, gradually, until desired taste.
15. Season to taste with salt and pepper. If desired, you can thicken the sauce with flour or
      cornstarch.
16. Keep sauce warm, while you cook pasta.
17. When pasta is cooked, remove chicken from oven. Ladle sauce over chicken and pasta on serving
      plates. Garnish with lemon wedges and additional parsley, if desired.

Cocoa Cupcakes with Raspberry Cream Cheese Frosting

 

A can of Hershey’s cocoa was always a staple in this house. When my twins were younger, I can’t tell you how many times it got me out of a bind. I always got “last minute notice” from my kids; “Oh, mom, I forgot to tell you, we’re having a party at school tomorrow and you’re supposed to bake something.” Usually, I’d be told right before they went to bed. It always managed to slip their minds before then. So, I’d tear the pantry apart, desperately trying to figure out what I could make with what I had on-hand. Keep in mind, stores closed early back then, and there was no Internet to fall back on. Then I’d find that can of Hershey’s cocoa, and “lo and behold” there was a little recipe booklet taped to it. Hallelujah! I could bake a batch of brownies, or make chocolate cupcakes. Needless to say, I became accustomed to baking from scratch and not relying on cake mixes. This is the “life-saving” recipe for home-made chocolate cake that I use to this day. Mike had a craving for chocolate the other day; so, once again, I relied on my instincts and grabbed the cocoa. Alongside it was a jar of seedless raspberry jam (which Mike loves), so I decided to make Cocoa Cupcakes with Raspberry Frosting. Problem solved; again. These cupcakes turned out indescribably delicious. Necessity truly is the mother of invention.

Preheat oven to 350° F. Fill cupcake tins with paper liners.

Using a hand (or stand) mixer, cream butter and sugar until light and fluffy. Add eggs and almond extract (or vanilla). Beat 1 minute at medium speed.

In separate bowl, combine flour, cocoa, baking soda and salt. Stir to combine.

Add dry ingredients, alternately with water, to creamed mixture. Beat for another 2 minutes, or until there are no more white specks.

Distribute batter evenly amongst 24 cupcake wells. 

Bake for 18 to 21 minutes, or until wooden pick inserted in center comes out clean.

Cool on wire rack for 10 minutes; remove from pans. Cool completely.

Meanwhile, prepare frosting. I find that a stand mixer gives you a smoother, creamier texture; but, a hand mixer will do fine. 

In large bowl, beat cream cheese, butter and jam together until smooth. Add the raspberry extract, salt and food coloring (if using). Mix until an even colored pink is reached.

Turn the mixer on low and add the powdered sugar, a little at a time (to avoid a sugar cloud), until desired consistency. Turn the mixer up until the frosting is smooth.

 When cupcakes are completely cool, frost. Garnish with raspberries, if desired.

 

COCOA CUPCAKES WITH RASPBERRY FROSTING
Source: Cupcakes, Hershey’s; Frosting, A Spicy Perspective
Posted by: www.meldingmagic.com

INGREDIENTS:

Cocoa Cupcakes:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1-3/4 cups sugar
• 1 teaspoon almond extract, or vanilla
• 2 cups all-purpose flour, unsifted
• 3/4 cup    Hershey's cocoa
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups water
• 2 large eggs

Raspberry Frosting:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1 package (8-ounces) cream cheese
• 1/2 cup    seedless, raspberry jam or preserves
• 1 teaspoon raspberry extract (or vanilla)
• Pinch of salt
• Few drops red food coloring, optional
• 3-1/2 to 4-1/2 cups sifted powdered sugar

DIRECTIONS:

Cocoa Cupcakes:

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed.
2. In separate bowl, combine flour, cocoa, baking soda and salt; add alternately with water to creamed
    mixture.
3. Pour batter into paper-lined cupcake wells (or 2 greased and floured cake pans).
4. For cupcakes: bake 18 to 21 minutes, or until wooden pick in center comes out clean. For cake: bake
    30 to 35 minutes, or until wooden pick in center comes out clean.
5. Cool on wire rack for 10 minutes. Remove from pans.
6. Cool completely and frost.

Raspberry Frosting:

1. Cream butter and sugar until light and fluffy. Add eggs and extract; beat 1 minute at medium speed.
2. Turn the mixer on low and add the powdered sugar, a little at a time, until desired consistency. Turn
    the mixer up until the frosting is smooth.
3. With electric mixer (preferably stand mixer), beat the butter, cream cheese and jam together until
    smooth. Add the extract, salt and food coloring (if using). Mix until an even colored pink is reached.
4. Refrigerate until ready to use.

Signature Baked Macaroni and Cheese

Here’s another trip down memory lane, a classic, simple comfort food that is oh, so satisfying and delicious. The kids and grandkids not only request this every visit, but they expect it. It’s grandma’s signature dish. Macaroni and cheese is probably the most populated of all recipes; there are so many variations, each claiming to be the best. Over the years, I have found there is actually a science to making it. The science is in the blend of cheeses you use. That makes all the difference when trying to create the perfect macaroni and cheese, especially if you know you are not going to eat it all in one sitting. Again, I’m emphasizing on leftovers. With the vast variety of cheeses available now, it’s easy to put together a one dish wonder; but, more often than not, it’s an unappetizing mess when you reheat it the next day. The cheese is grainy in texture and there’s so much oil separation, you might as well serve it in soup bowls (that is if you’re craving a bowl of grease). The first version I ever learned to cook was very basic: American cheese, butter, flour, milk, salt and pepper, poured over cooked pasta and baked. It was when I started swerving off this basic recipe, that I stared experiencing failures in taste and texture. It, literally, took years of trial and error to finally discover the perfect blend of cheeses to yield a more “grown-up” flavor, while still keeping that creamy texture intact, even after reheating.  

Missing from photo: flour

 The cheeses used are: American slices, Velveeta slices, a block of Monterey Jack (shredded), a wedge of Fontina (shredded). I know you’re probably cringing at the idea of adding Velveeta, but, trust me, you will only be using enough to infuse a little cheddar flavor (while avoiding the oil separation of cheddar). I also think that Velveeta “slices” have a better overall taste than the block Velveeta (it tastes less artificial). It’s preferential to use block Monterey Jack and Fontina and grate it yourself. Pre-shredded cheeses are drier in texture, and will affect the overall outcome of the casserole. You want your ingredients to be “moist” going in, so they remain “moist” when coming out of the oven. 


Grate cheeses; break up cheese slices into smaller pieces.

Preheat oven to 350° F.

In large saucepan, melt butter. Stir in flour. Blend well over low heat. Slowly whisk in milk, stirring well after each addition until well blended. Start with 3 cups of milk overall, reserving the final cup to add as needed when the cream sauce thickens. Add garlic salt, black pepper, minced onion and dry mustard. Stirring often, bring slowly to boiling point. Add all cheeses, and continue stirring until all cheese is thoroughly melted. Now, taste! If it’s too thick, add more milk. You want the sauce to be soupy, not thick in order to get a creamy center in your finished casserole. (A photo below will illustrate perfect thickness for sauce.)
 
Meanwhile, cook and drain macaroni, according to package directions (using the minimal cooking time, as you will be baking this). If you can find an elbow shaped pasta with lines in it, that works best for overall flavor enhancement.

Add pasta to the cheese sauce. Stir thoroughly to combine. It will be soupy, that’s good…that’s what you want to keep the inside texture of the casserole creamy, even after the outside is browned and crispy.

Transfer to a buttered casserole dish (15x10x2-inch). Transfer pasta with cheese sauce in prepared baking dish.

Prepare breadcrumb topping. 

Melt butter in small bowl (or large measuring cup) in microwave. Slowly add Italian seasoned breadcrumbs, stirring with a fork until bread crumb mixture is dry enough to pick up with your fingers, but is still moist in texture. If too dry, topping will burn before casserole is done baking (1 part butter to 2 parts breadcrumbs generally works best).

Sprinkle breadcrumb topping evenly over pasta. Sprinkle generously with paprika and dried parsley. Thinly slice a tomato. Top casserole with tomato slices.

Bake until edges of casserole are bubbly, 30 to 45 minutes.

Guaranteed, leftovers will taste just as great as when it was served straight from the oven. My son is testimony to that; he has it for breakfast, lunch, dinner and snack, when he comes to visit. This also freezes very well; so you can enjoy this dish anytime you get a craving.

SIGNATURE BAKED MACARONI AND CHEESE
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 pound elbow macaroni (preferably an elbow shaped pasta with grooves and twisted)
• 6 Tablespoons butter
• 6 Tablespoons flour
• 3 to 4 cups milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 Tablespoon dried minced onion
• 1 teaspoon dry mustard
• 8 to 10 slices (packaged slices, not block) Velveeta, broken into smaller pieces   
• 8 to 10 slices American cheese (packaged slices white or yellow), broken into smaller pieces
• 1 (8-ounce) block Monterey Jack cheese, shredded
• 1 (8 -ounce) wedge Fontina cheese, shredded

Topping:

• 4 Tablespoons butter, melted
• 8 Tablespoons Italian seasoned Bread Crumbs
• Dried or fresh parsley
• Paprika
• 1 to 2 tomatoes, thinly sliced

   
DIRECTIONS:
 
1. In large saucepan, melt butter.  Stir in flour. Blend well over low heat. Slowly whisk in
    milk, reserving about 1 cup to add as needed when sauce thickens. Add garlic salt, black pepper,
    minced onion and dry ground mustard. Stirring constantly, bring slowly to boiling point.  Add all
    cheeses, and continue stirring until all cheese is melted. Taste! Add more seasoning, if needed. Add
    additional milk to thin down sauce.
2. Meanwhile, cook and drain macaroni.
3. Add pasta to the cheese sauce and transfer to a greased, large baking dish (15x10x2-inch).
4. In small bowl, melt butter in microwave.  Slowly add Italian breadcrumbs, stirring with a fork until
    breadcrumb mixture is dry enough to pick up with your fingers (but not too dry or topping will burn
    before casserole is cooked), 1 part butter to 2 parts breadcrumbs on average.
5. Sprinkle bread crumb topping evenly over macaroni & cheese casserole.  Generously sprinkle with
    paprika and parsley.Top with tomato slices.
6. Bake in 350° F. oven until edges of casserole are bubbly, about 30 to 45 minutes.

Mexican Breakfast Casserole

This has got to be one of the most flavorful Mexican casseroles I have ever tried. However, even though I’m extremely fond of “spicy” food, I have a difficult time categorizing this as a “breakfast” dish. Personally, I’d be more inclined to serve it for dinner; but, a late brunch would be okay, as well. This was my first experience with chorizo. I was expecting a semi-soft spicy sausage, that you squeeze out of the natural casings and crumble (like Italian sausage). What I got, was a very wet, soft sausage, in an inedible plastic casing-shaped bag that I had to cut open. The flavor was wonderful, but the texture left me puzzled. (I think next time I’ll look for natural casing links.) This is an Emeril Lagasse recipe, has a 5-star rating and tons of rave reviews. There were no images with the recipe, so, I just followed along with the directions, not quite sure what the final result was supposed to look like. This is an “overnight” casserole, which is my favorite kind (you do all the prep the night before, then just pop it in the oven in the AM). This dish has it all: chorizo, roasted poblanos, corn tortillas, onions, bell peppers, garlic, cilantro, pepper jack and cheddar cheeses, hot sauce – a real Mexican Fiesta of flavor! The eggs get kind of lost in the wide array of ingredients; however, it does yield a nice, almost custard-like texture. Preparation takes a little time, but, if you like spicy Mexican, it is so worth the extra effort. I can see this being a big hit at a Super Bowl party; or pin it, and save it for that Cinco de Mayo celebration.

Roast the peppers. You can do this by placing them on an open gas flame, turning them often with tongs, until all sides are charred black (7 to 10 minutes). Peel, seed and cut in half lengthwise. 

Or, you can roast them under a broiler, which is what I did. I sliced them in half, seeded them, placed them “skin side up” on a foil lined baking sheet.

I then put them on highest oven rack and broiled for 12 to 15 minutes. 
 

Place the blackened peppers in a resealable plastic, or paper, bag; seal and let rest about 15 minutes. Peel the peppers. If you have a tough time removing all the skin; I found that lightly “shaving” the skin with a serrated steak knife worked well to remove the stubborn pieces of skin.

Butter a 9x13x2-inch baking dish. Spread the roasted poblanos in a flat layer across the bottom of the dish. Set aside.

In large skillet, cook the sausage over medium-high heat, stirring to break up the meat (?? mine was already broken up). Cook until browned. Add the onions and bell peppers to skillet and cook, stirring, for 4 minutes. Add the garlic and chili powder and cook for an additional 1 minute. Remove from the heat; set aside. If necessary, drain.

In a large bowl, whisk the eggs, half-and-half, hot sauce, salt and pepper.

In another bowl, combine the green onions, cilantro, pepper jack and cheddar cheeses. Mix well.

Cut corn tortillas in quarters.

Note: You may want to add more tortillas than this recipe calls for. It was kind of skimpy. I would add at least 1 more tortilla, quartered; maybe even more. You may also need additional poblano peppers to fully line bottom of dish, depending on the size of the peppers.

Spoon 1/3 of the chorizo mixture over the poblanos in the dish. 

Top with 1/3 of the tortilla quarters and 1/3 of the cheese mixture.

 Repeat layering, ending with a cheese layer.

Pour the egg mixture over all the ingredients. 

Cover and refrigerate for at least 6 hours, preferably overnight.

Preheat oven to 350° F.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean (1 hour 10 minutes to 1 hour 15 minutes). Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce, if desired.

MEXICAN BREAKFAST CASSEROLE
Source: Emeril Lagasse, 2001
Posted by: www.meldingmagic.com



INGREDIENTS:

• 6 poblano chile peppers, about 1 1/2 pounds (more if peppers are on the small side)
• 1 teaspoon butter
• 1-1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup    chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs   
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions, green tops only
• 1/4 cup chopped fresh cilantro
• 1-1/2 cups grated pepper jack cheese
• 1-1/2 cups grated medium cheddar cheese
• Sour Cream, optional, for garnish
• Picante Sauce (store bought), optional, for garnish

DIRECTIONS:

1. Roast the peppers. You can do this by placing them on an open gas flame, turning them often with
     tongs, until all sides are charred black (7 to 10 minutes). Peel, seed, and cut in half lengthwise.
     Or, you can roast them under a broiler, which is what I did. I sliced them in half, seeded them, placed
     them “skin side up” on a foil lined baking sheet. I then put them on highest oven rack and broiled for
     12 to 15 minutes. Place the blackened peppers in a resealable plastic, or paper, bag; seal and let rest
     about 15 minutes. Peel the peppers. If you have a tough time removing all the skin; I found that
     lightly “shaving” the skin with a serrated steak knife worked well to remove the stubborn pieces of
     skin.
2.  Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3.  In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until
     browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili
     powder, and cook, stirring, for 1 minute. Remove from the heat.
4.  In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5.  In another bowl, combine the green onions, cilantro, pepper jack and cheddar cheeses. Mix well.
6.  Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and
     1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the
     ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
7.  Preheat the oven to 350° F.
8.  Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean (1
     hour 10 minutes to 1 hour 15 minutes). Remove from the oven and let rest 10 minutes before
     serving. Serve with sour cream and picante sauce.

Yield: 10 servings