More is Better

We were recently in Boston and a coworker of mine Joanie (another foodie) suggested this restaurant called PANZA in the North End for dinner. We met our dear friends Paul and Astrid (they introduced us 30+years ago) for dinner here. the restaurant was intimate (=small) but the food was fabulous. Astrid and I had their Veal Panza --it was offered as Chicken Panza as well and this is what I recreated. This is definitely a recipe to do again and again. Yes I would serve it to company :)  1 package of chicken tenderloins (about 8 pieces) EVOO Pan sear flour (or Wondra) Salt/ Pepper 6 -8 mushrooms sliced thin 1/2 package of sun dried tomatoes ( mine were from Trader Joes about 1/2 cup- not in oil) 1 package of baby spinach 1/4 c pine nuts toasted 3/4 cup Marsala 1/4 cup balsamic vinegar 1 T butter  In a large fry pan add EVOO and chicken that has been dredged in flour and seasoned with s/p. Cook until browned on both sidesAdd mushrooms and c...

This was a 'date night' dinner it was delicious. The recipe came from my Mom's Mastercook recipe file--not sure where she got it from. Remember with scallops do not touch or turn until they release from the pan so that they will brown. For the scallops: 2 Tablespoons butter 6 oz. mushrooms, thinly sliced juice of 1/2 lemon 2 lbs. scallops salt and pepper . For the sauce: 1 shallot, very finely chopped 2 Tablespoons dry vermouth 2 Tablespoons dry white wine 1-1/4 cups creme fraiche (or substitute heavy cream) pinch of saffron threads, soaked in 3 Tablespoons boiling water  (this lets them BLOOM) 6 Tablespoons cold butter, cut into tablespoons size pieces PREPARATION: For the mushrooms: 1. Melt 1 tablespoon of butter in a medium pan and add the mushrooms, lemon juice and salt and pepper.  2. Cut a piece of aluminum foil to cover the pan. Butter one side and place the buttered side down on the mushrooms, pressing down sl...

This was on the cover of Wegman's MENU magazine. It was delicous - Katie got to go home with the leftovers!  1pkg(12 oz)Food You Feel Good About Cleaned & Cut Trimmed Green Beans 1box(16 oz)Asian Classics Lo Mein Noodles (Frozen Foods), thawed per pkg directions  ( they were out and I  bought dry boxed rice noodles) 1lbWegmans Seasoned Chicken Breast Strips for Stir-Fry (just used Chicken Tenderloins) 3TbspWegmans Vegetable Oil, divided 2 cloves Garlic, minced 1pkg(12 oz)Food You Feel Good About Cleaned & Cut Asian Slaw ( they didnt have this so I used 4 cups napa cabbaged sliced thin ,1 grated carrot and 1 small dice celery) Salt and pepper to taste 1cup Asian Classics Sesame Garlic Sauce (International Foods) 1Tbsp Sesame Seeds  Drizzle 2 Tbsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry chicken 4-5 min; remove from ...

Saw this on Rachael Ray it looked yummy and pretty healthy or maybe not but I figured with eggplant it was healthier -- anyhow I used it with a pretty big regular purple eggplant. Don't be discouraged that it looks complicated it wasn't and both sauces came together quickly. 2 medium firm eggplants (pale, purple-skinned eggplant, if available) Salt and pepper EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons 1 pound ground beef 1 small onion, finely chopped 3 to 4 cloves garlic, finely chopped 1 small chili pepper, seeded and finely chopped  or  1 teaspoon crushed chili flakes 2 tablespoons tomato paste 1 cup beef  or  chicken stock 1 28-ounce can Italian tomatoes  or  8 fresh plum tomatoes dressed with EVOO, thyme, salt and pepper, and roasted at 325ºF for 1 hour until they burst and the skins are lightly browned A few leaves basil, torn 4 tablespoons butter 3 tablespoons flour 2 cups whole milk, warmed Freshly grated nutme...

From Food Networks Tyler Florence --yummy perfect for a snowy Sunday afternoon. I apologize in advance for forgetting to take the first picture of the onions all caramelized  and golden --had added wine when I remembered! Just take your time with the onions and don't rush them.Hmm looking at the picture it looks like a black bean soup but it was fabulous and hit the spot. 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere   Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer  until the wine has evaporated and the onions ar...