2 whole chicken breasts, split, skinned & boned
3 Tbsp. finely minced parsley
salt and ground black pepper
1/2 lb. Bel Paese cheese, cut into thin slices
flour for dusting
1 Tbsp. butter, softened
1/4 c. freshly grated Parmesan
3 Tbsp. butter
6 Tbsp. chicken stock
2 Tbsp. olive oil
1 Tbsp. butter, firm, cut into little bits
8 very thin slices prosciutto
1. With a very sharp knife, slice each breast in half horizontally. Place each piece between sheets of waxed paper and lightly pound with the flat side of a wooden mallet until the chicken is about 1/4” thick. Salt and pepper breasts and coat with flour, shaking to remove excess.
2. Butter an ovenproof serving dish with 1Tbsp. butter. Be sure dish will hold all the chicken in one layer. Set aside.
3. Heat 3 Tbsp. butter and 2 Tbsp. oil together in large, heavy skillet over fairly high heat. Add chicken and saute 2 minutes on each side, without over browning. Place in a serving dish.
4. Completely mask each piece of chicken with a single layer of prosciutto. Lightly sprinkle with parsley and mask completely with the Bel Paese. Be sure the cheese comes down over the edges of the chicken so it will become sealed.
5. Sprinkle Parmesan evenly over chicken. Gently pour in chicken stock around the chicken, dot with bits of butter and place in upper third of a 350 degree oven for about 10 minutes, or until cheese is melted and lightly browned. Run under broiler for a minute or less to brown slightly if necessary. Garnish with parsley.
Serves 2 to 4
NOTE: To do ahead, stop after sprinkling with Parmesan and refrigerate. Add stock and butter and heat before serving
This is without question the best version of onion soup that I have ever tasted.
4 lbs. big yellow onions
1 stick butter
Pinch of salt
3 Tablespoons sugar
3 14 oz cans beef stock
1 14 oz can of water
½ cup red wine
¼ cup gin
Gruyere (or good Swiss) cheese
1. Chop and saute yellow onions in butter until translucent.
2. Add salt (to taste) and sugar to onions and mix.
3. Add beef stock, water, red wine, and gin. Bring to a boil and simmer 20 minutes. Turn off stove and let stand 1 hour or more.
Ladle into bowls, cover with thin slice of toasted French bread. Cover that with lots and lots of Gruyere (or Swiss) cheese. Run under broiler until cheese melts.
Serves 8 or more
6 small zucchini, trimmed and cubed or shredded
2 medium onions, finely minced
1 clove garlic, minced
1 Tbsp. oil
2 Tbsp. sweet butter
5 cups chicken stock
2 Tbsp fresh herbs-combo of oregano, basil, parsley, chives
2 Tbsp. fresh lemon juice
salt and freshly ground pepper to taste
1. Place cubed or shredded zucchini in a colander, sprinkle with salt and allow to drain for about 30 minutes.
2. In a large soup pot, saute onion and garlic in oil and melted butter until the onions are golden.
3. Dry zucchini on paper towels and add to onions and cook over low heat for about 5 minutes.
4. Puree soup in a blender or food processor. Return soup to pot and season with herbs, lemon juice, salt and pepper.
5. Cool and refrigerate. Should be made 2-3 days ahead so flavors blend.
3 tart apples
2 Tbsp. butter
1 large onion, chopped
1 clove garlic
3 Tbsp. Curry powder
2 Tbsp. Flour
8 cups chicken broth
½ cup heavy cream
1 poached chicken breast (cutlet), chopped
1. Peel, core and chop the apples.
2. Melt butter and cook the apples, onion and garlic until soft, about 10 to 12 minutes.
3. Add flour and curry powder and cook 2 minutes, stirring.
4. Stir in chicken broth and simmer covered for 1 hour and 20 minutes.
5. Stir in heavy cream.
6. Cool and puree. Strain and chill for 2 to 3 hours (or more).
Garnish with a few pieces of chopped chicken breast and serve.
Serves 12 or lots more, depending on the size of your bowls or cups.
1/4 c. butter
12 oz. sharp cheddar, grated
1/2 c. finely chopped carrots
2 c. milk
1/2 c. finely chopped celery
1/8 teaspoon white pepper
1/2 c. finely chopped onions
1/2 teaspoon salt
1/2 c. finely chopped green pepper
1 teaspoon dry mustard
1/4 c. flour
1/4 c. finely chopped parsley
1 quart chicken stock
5 slices bacon, fried, drained and crumbled
1. Melt butter over moderate heat in heavy 2-3 quart saucepan.
2. When foam subsides, add all vegetables (not parsley) and saute for 15 minutes over low heat. Be sure not to brown them. Remove pan from heat and sprinkle in flour
3. Stir until flour “disappears” into the mix.
4. Cook over moderate heat 12-3 minutes.
5. Remove from heat and whisk in stock.
6. Return to heat and bring to and maintain at a simmer for 1 or 2 minutes.
7. Whisk in the cheese and keep whisking until cheese has been smoothly incorporated into the soup.
8. Add milk, pepper, salt and mustard whisk again. Bring to the bubble and serve.
Garnish with parsley and bacon.
NOTE: When making ahead do not bring to final bubble. Do that just before serving.