Kitchen Experiment Gone Right

I'm the kind of person who likes to follow directions. Doesn't really matter what they are, but I figure everything should turn out moderately well if directions are followed. Same is true for recipes. The step by step instructions usually lead you toward a decent finished product. Now, I know from personal experience that, especially with recipes, even the most specific directions don't always yield the expected results. And every once in a while I get brave enough to throw caution to the wind and make up my own.

Last night, R was making his famous lemon and garlic pasta, but I wanted something extra to go with it. R loves bruschetta and I had a quickly-ripening tomato, so it seemed like a good plan. After consulting some reliable recipes, I chose to go it on my own. And the results were fantastic! Ripe tomatoes, freshly baked bread and high quality parmesan cheese made the perfect combination for an easy bruschetta. The fresh flavor complimented the garlic in the pasta with a lightness the meal needed.



















I used a French baguette and found the pieces to be slightly small. Next time I'd try to find a wider Italian bread, I think. I'd also cut them a little thinner - it's hard to bite into a 1-inch thick piece of bread! All in all it was a very successful attempt and I was proud of my creation. But I don't think I'm quite ready to get rid of the cookbooks yet....



















Bruschetta

Ingredients

2 large tomatoes
1 loaf Italian bread
3-4 leaves fresh basil, chopped
1 clove garlic, chopped
1/4 C. onion, chopped
1-2 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese

Directions

Seed and dice tomatoes and place in a bowl. Add basil, garlic, onion, olive oil and salt and pepper to taste.

Cut bread into slices 1/2-inch thick. Drizzle grill pan with olive oil. Place slices on pan, turning each piece of bread to make sure both sides have oil. Toast bread over medium heat until both sides are golden brown. If you don't have a grill pan, this can be done in the toaster oven.

Top each slice of bread with a spoonful of the tomato mixture. Using a vegetable peeler, shave long curls of parmesan and top each bread slice with a curl.

Yield: 4 servings

Simplicity and the Meat Thermometer

The "kitchen" in my temporary "apartment" in NYC, more aptly named a closet, elicited a gasp of horror at first sight. The oddly shaped corner does not in fact boast an oven, nor a proper counter top. A microwave is awkwardly suspended over half the space, and a two-burner stovetop is crammed into the opposite corner. The fridge is, get this, under counter below this poor excuse for a stovetop. As my boyfriend put it, "It's like you're back in a dorm room with a beer fridge." I've come a long way evidently.

Despite an extreme sense of loss for my Chicagoland kitchen, I have been determined since moving here to cook and not waste too much money on dining out. Simplicity is the key and a proper skillet can do wonders (an item I admittedly contributed to the "fully-stocked" kitchen). Last night, I prepared some simple chicken drumsticks, whole wheat pasta, and sweet basil tomato sauce (alright, from a jar). Because of the weakness of the burner, the chicken was first seared on all sides in a tiny bit of butter and then cooked more slowly. The only seasoning was a generous sprinkling of freeze-squeezed lemon juice and the wonderful juices in the pan, released with a bit of water.

I did not have what I consider one of the most essential kitchen tools: the meat thermometer. Cutting into meat can dry it out, and the meat thermometer insures a perfectly cooked result. Since I'm eternally nervous about consuming undercooked meat, the chicken came out a bit charred on the outside, but still moist and delicious on the inside. It was wonderful. All these spices and seasonings are great, but sometimes the simplest dishes are the most successful. Simplicity allows you to enjoy the full potential of the meat itself.

But, if you are looking for something a little more exciting in your chicken drumsticks and pasta combo, try this delicious recipe:

Chicken with Skillet Tomato Sauce

Ingredients

2 to 2 1/2 lb. meaty chicken pieces (breast, thighs, and drumsticks)
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. slivered almonds
2 Tbs. olive oil
6 oz. packaged dried rigatoni
1/2 C. sliced onion
3 cloves garlic, minced
4 medium tomatoes, seeded and cut up (1 1/2 lb.)
1/4 C. tomato paste
1 Tbs. red wine vinegar
1/2 tsp. sugar
1/47 tsp. salt
1/8 tsp. crushed red pepper
1/4 C. coarsely chopped, pimiento stuffed green olives
Fresh marjoram sprigs (optional)

Directions

Skin chicken, if desired. Rinse chicken; pat dry with paper towels. Sprinkle with the first 1/4 tsp. salt and pepper, set aside. Place almonds in the 12 inch skillet. Cook over medium heat for 5 to 7 minutes or until almonds are lightly toasted, stirring often; remove from pan and set aside. In the same 12 inch skillet, heat olive oil. Add chicken to the skillet placing meaty pieces toward the center. Cook, uncovered, over medium heat for 15 minutes or until lightly browned, turning to brown evenly. Reduce heat. Cook, covered, for 30 to 35 minutes or until is no longer pink. Meanwhile, cook pasta according to package directions; drain and keep warm. Remove chicken from skillet; drain off all but 2 Tbs. drippings. Cover chicken and keep warm while preparing sauce.

For sauce, cook onion and garlic in the reserved drippings until tender; transfer to a blender container or food processor bowl. Add the tomatoes, tomato paste, vinegar, sugar, remaining 1/4 tsp. salt, and red pepper. Cover and blend or process until nearly smooth. Return mixture to skillet. Stir in olives. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until desired consistency.

Divide pasta among 4 bowls or plates. Top with a piece of chicken. Spoon sauce over chicken and pasta. Sprinkle with toasted almonds. Garnish with marjoram sprigs, if desired.

Makes 4 servings.