Chicken Saltimbocca

2 chicken cutlets
4 slices prosciutto
1 cup flour
¼ cup olive oil
2 tablespoons butter (divided)
1 shallots (peeled, thinly sliced)
½ lemon (juiced)
Kosher salt and freshly ground black pepper

2 boneless skinless chicken breasts cut fillet style in half, makes 4 cutlets. Then put plastic wrap over the chicken and pound it ¼ or so thin. Lay a thin slice of prosciutto on top of the cutlet and trim the chicken around the prosciutto to make an even looking cutlet. Fold the cutlet and pound it once more.

Salt and pepper chicken and dust in flour.

Fry five minutes each side in 1/4 cup olive oil and 2 TBSP butter. Add chopped shallots to flavor the oil.  Remove the cutlets and remove the shallots.  The shallots are only used for flavor.

as of 12/25/19

Beef Soup

The main difference between a beef stew and soup is the thickener. In stew flour and mashed potatoes are used to thicken it and also stews usually add tomato, not in this

Ingredients for this Recipe

• 1 ½ Lb. beef stew meat (I used chuck)
• 1 TBSP Olive oil

• 1 small yellow onion (chopped in 1 inch chunks)
• 2 carrots – chopped
• 2 celery stalks – chopped
• 2 cloves garlic – minced

• 4 cups low-sodium beef broth or chicken broth
• 1 cup dry white wine

• 1 tsp dried thyme
• 1 tsp dried rosemary
• (or 1 TBSP of Herbs de le Ron)
• 1 bay leaf
• Salt and pepper
• 1 TBSP Worcestershire

• 1 Russet potato – chopped into squares
• 1 cup frozen peas
• 1 ½ cup fresh broccoli
• Napa Cabbage

Salt and pepper
1 TBSP brown sugar

Chopped beef in bite size squares. Season the beef with salt and pepper.

Brown Beef in olive oil

Remove beef and add the mirepoix and sauté. Add the wine and deglaze the pan.

Add the vegies and return the beef. Add the herbs, salt and pepper to taste, add the sugar. Mix.

Bring to a boil, simmer with the lid off 3 hours.

Chicago Style Deep Dish Pizza

Pizza Dough:
1 ½ cups all-purpose flour
1 TBSP corn meal (Optional)
¾ cup hot water from tap (100+ degrees)
1 tsp sugar
1 tsp salt
1 ½ tsp Rapid Rise Instant Yeast
(spray water bottle)

Mix all ingredients in a large bowl. Mix good with a large baking spatula. As you mix and roll the dough ball in the bowl lightly spray with the spray water bottle to make sure all the dried flour is absorbed by water. When done, cover the ball of flour in the bowl with plastic wrap and leave on the counter at least 3 hours. The idea is to create a moist atmosphere where the yeast can work through the dough. When ready to knead the dough, place the dough on a large floured board. Flour the top of the dough ball and knead into a smooth, firm ball. Add flour so the ball become less sticky.

Note: I stated corn meal is optional. I like the Bobby Flay recipe that only calls for flour. But, some dough enthusiast like to add corn meal and consider that the original version. I’m sure back in the day folks only had flour and oil. Keep it simple – back in the day simple…When ready to roll, flour a board and roll the dough to the size that will fit your pan.

Iron Skillet:
1 TBSP olive oil
I will use my grandma’s 100 year old iron skillet. Some like to use glassware. Oil the pan.
Note: The idea with this deep dish pizza is to make a focaccia bread with a bunch of pizza toppings versus the typical thin crust pizza. Look at this like an artisan bread pizza.

• Pizza cheese (minimum mozzarella)
• ( diced tomatoes – optional)
• Jar of tomato sauce, I used Ragu Old World Style tomato sauce
• 1 stick sweet Italian sausage from the deli, skinned, cut small, rolled into balls and half cooked in a non-stick fry pan w/olive oil, the remainder will cook in the oven
• Sliced pepperoni, I used pre-sliced for pizza
• ¼ green bell pepper, cut thin on a cutting mandolin setting 2
• ¼ red bell pepper, cut thin on a cutting mandolin setting 2
• ¼ yellow bell pepper, cut thin on a cutting mandolin setting 2
• ½ small onion, cut thin on a cutting mandolin setting 2
• 5 small white mushrooms, cut thin on a cutting mandolin setting 2
• Pre-sliced black olives

Place dough in skillet, add the toppings and bake 35 minutes in a 450° oven. Serve

Irish Fish Soup

1 slice of bacon (Uncured, non-smoked, sugar free, dry rubbed, Garrett Valley Farms) cut into lardoons.
3 tablespoons butter
2 cloves garlic, sliced into coins
½ shallot
1 medium onion, chopped
3 ribs celery, chopped
3 large carrots, chopped
1 teaspoon salt
½ Tbsp. fresh thyme leaves
½ tsp. ground black pepper
3 tablespoons all-purpose flour, (with butter is a roux)
3 cups chicken stock
1 cup dry white wine
2 cups Yukon gold potatoes, diced (about 12 oz.)
1 pound boneless, skinless cod filets, cut into 1” pieces
Several slices of smoked salmon (lox)
½ cup heavy whipping cream

I can’t speak enough about Garrett Valley Farms bacon. Firstly it is non-smoked. Secondly, no antibiotics, no sugar, less salt and humanely raised. It is great to cook with a non-smoked bacon. Often I have to tone down the smoked bacon by leaving it in hot water for a brief period. However, in this dish I will use smoked salmon.

Add bacon to the pot and render all the fat and removed the cooked bacon. Sauté the veggies in the butter. Add the flour. Add 1 cup of wine and stir into a paste. Add another cup of chicken broth and stir into a gravy. Add some salt and pepper. Add the potatoes. Cook 20 minutes on medium low.

Add the lox and cod. Add the cream. Add another cup of broth as needed. Cover. Cook ten minutes on medium low. Adjust seasonings, keep covered, turn off heat. Let rest at least 10 minutes with cover on. Serve.

Shoyu Ramen Soup

The old standard for hungry and broke students is the instant Ramen packs you see at the store for 99¢. Takes all of 10 minutes to make. This version takes a little bit longer, six hours longer.

Shoyu Ramen is made with soy sauce. You can leave out the soy sauce for a Shio Ramen. When using white miso (soy bean) that is a Miso Ramen. This Ramen I’m making will also have a touch of Dashi, which consists is Sweet Aji-Mirin (8% alcohol sake and a little sweeter than sake), and a dash of Kombo (sea kelp). The noodles in Ramen noodle soup don’t have to be like the ones you get with the store packet. They can be Udon (thick noodle) or a non-wavy Lo Mein, which is what I’m using in this dish. I start the broth with chicken wings, onion, peppercorns, a little celery, carrot and green onions. I cook for an hour, strain, return the chicken (discard the rest), return the strained chicken stock and simmer 4 to 6 hours while adding fresh garlic and fresh ginger. Chicken wings makes a “stock”, which is meat and bones. This is a labor intensive dish but worth the effort.

Serves 2:

1 Lb. chicken wings
2 Chicken thighs

Vegies on top:
1 carrot, cut into match sticks
½ green pepper, cut into match sticks
2 baby bok choy,
1 batch of scallions (green onions)
6 dried shitake mushroom, rehydrated
1 hand full of spinach

1 boiled egg
2 cubes of chicken bouillon

Marinade the Chicken Thighs:
2 TBSP. Aji-Mirin
2 TBSP. Soy Sauce
1 Garlic clove chopped

Place the thighs in a plastic bag, add the marinade and let sit for an hour at room temp.

1 inch circle of cooked Lo Mein noodles, boiled ad dente

¼ cup red onions
½ TBSP. peppercorns
1 small celery stalk chopped
1 small carrot skinned and chopped
3 green onions chopped
1 small strip of sea kelp (kombu)
4 TBSP. Aji-Mirin
1 inch ginger
3 cloves garlic
4 cups water

Add water, chicken wings, red onion, peppercorns, a little celery, carrot, 1 clove garlic and green onions. Cook for an hour, strain, return the chicken (discard the rest), return the strained chicken stock and simmer 4 hours adding 2 clove fresh garlic finely chopped and fresh ginger. Remove chicken meat from bones, return the bones and add the kombu and add 4 TBSP. Aji Mirin cook on low 1 hour.

Note: A drain lid pot with spouts works great here.

Strain the stock and return. Remove 1 cup of stock and add to another smaller pot.

Cook Vegies on top:
In the cup of stock cock 1 minute each until al dente
Add and cook the carrots and remove
Add and cook the green pepper and remove
Add and cook the spinach and remove
Add and cook the green onion and remove

Lo Mein Noodles:
Cook the Lo Mein (your noodles) exactly 12 minutes and strain

Glaze for Chicken thighs:
2 tsp. brown sugar
2 TBSP soy sauce

Chicken thighs:
Heat oven to 425. In a pan with parchment add the chicken thigh skin side down and cook 15 minutes. Mix the glaze. Turn the skin side up cook 15 minutes. Remove. Debone the chicken. Return to the pan and add the glaze and cook another 10 minutes, remove and slice the chicken to serving size for chop sticks.

In a serving bowl add the noodles, stock, top with vegies, chicken thighs and egg and serve.