30 Days - No Takeout
A challenge to cook dinner for 30 days without ordering takeout (with a few caveats of course!). Featuring weekly menu planning, grocery lists, recipes and recipe exchange.
Thursday, May 19, 2011
Past 30: A Molecular Gastronomy Experience
Saturday, March 5, 2011
Day 25: Bon Voyage Dinner: Scallopine in Lemon-Caper Sauce with Steamed Caesar Artichokes
(Actual date: Feb. 15th)
- 2 lemons
- 4 servings of veal scallopine (be sure it's scallopine)
- 2 garlic cloves peeled
- 10 large green olives
- 1 cup small capers in brine, drained
- 1/2 cup dry white wine
- 1 cup chicken stock or canned reduced-sodium chicken broth
- 2 tablespoons chopped fresh Italian parsley
- 4 fresh whole artichokes
- Caesar salad dressing
- 1 cup of Croutons
- Salt
- Pepper
- All-purpose flour
- Unsalted butter
- Olive Oil
- Wash and trim the artichokes.
- Steam for 45 minutes.
- Preheat oven to 350 degrees.
- Remove artichokes from water and drain.
- Set each artichoke up right in a baking dish.
- Drizzle with Caesar dressing and one pat of butter.
- Crumble croutons over each artichoke.
- Bake for 15 minutes.
- Remove and serve.
Day 24: Valentine's Day Dinner
Scallops Bonne Femme and Spinach with Crispy Prosciutto
Recipe courtesy Rachael Ray, 2007
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 large shallot, finely chopped
- 12 button mushrooms, thinly sliced
- 8 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 cup cream
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
- 1 or 2 dashes hot sauce
- 8 slices prosciutto
- 1 clove garlic, grated
- 2 fresh thyme sprigs, leaves chopped
- 3 to 4 fresh basil leaves, chopped
- 1 baguette, split and halved
- 20 large sea scallops, trimmed of any connective tissue and patted dry
- 1 cup plain bread crumbs
- Handful parsley leaves, chopped
- 1 clove garlic, cracked from skin
- 1 pound triple washed spinach, stems removed
Directions
Place oven rack at center of oven and preheat broiler.
Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir incream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread overbaguette and place under broiler until toasty. Switch oven to 400 degrees F.
Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushedgarlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
Saturday, February 26, 2011
Day 23: Chicken Parmesan and Antipasto Salad
This is probably one of the first dinners I ever made after we got married. One of the wedding showers I had was a kitchen shower. Everyone brought kitchen items and their favorite recipes. One of the gifts was a cookbook, "The Family Circle Cookbook, New Tastes for New Times." It sounds like something straight out of the 1950s, but actually it has some of the most "real" recipes and ideas. I've used it a ton over the past 14 years. This recipe is actually listed as Turkey and Eggplant Parmesan, but I've simplified it to just plain Chicken Parmesan. The salad is one of my favorites from Fireside Pies. They call theirs the "Salumi Salad," but since this is my own version, I renamed it. The salad to my recipe repertoire, but I've already made it several times. I love it!
- 1 1/4 cups Italian breadcrumbs
- 1/2 cup chopped parsley
- 1/2 cup grated Parmesan
- 1 egg
- 1 lb. boneless, skinless chicken breasts
- 1 1/2 cups prepared or homemade tomato sauce (Try Central Market's Organic Garlic Lover's Pasta Sauce)
- 1 cup shredded part-skim mozzarella cheese (I like to use fresh mozzarella)
- 1 bag of arugla
- 1 cucumber
- 1 carton grape tomatoes
- 1 salumi or salami
- Pitted mixed Greek olives
- Peperoncinis
- 1 jar of artichoke hearts
- 1/2 cup shredded mozzarella
- Salt
- Pepper
- Vegetable oil
- Red wine vinegar
- Preheat oven to 400 degrees.
- Combine bread crumbs, parsley and parmesan in a shallow dish.
- Beat together 1 egg, 1/2 tsp salt and 1/4 pepper in another dish.
- (I like to use a meat mallet to flatten my chicken breasts before dredging in egg and bread crumbs).
- Heat 3 tbsp vegetable oil in a nonstick skillet.
- Dip chicken breasts in egg mixture, then in crumb mixture to coat.
- Add chicken breasts to skillet; saute for 7 to 10 minutes, turning halfway during cooking time after first side is golden.
- Spray 9" x 13" baking dish with nonstick cooking spray.
- Add chicken breasts to dish. Top with tomato sauce.
- Add a slice of fresh mozzarella to the top of each chicken breast.
- Sprinkle with parsley.
- Bake in preheated hot oven (400 degrees) for 15 minutes or until heated through and cheese is bubbly.
- Wash and slice cucumber and tomatoes.
- Slice salumi and peel rind.
- Grate mozzarella cheese.
- Cut up artichoke hearts, olives and peperoncini peppers.
- Toss all ingredients together, drizzle with dressing and serve.
- 1/4 cup red wine vinegar
- 1/2 cup salad oil
- Dash of salt and pepper
- Whisk together and drizzle desired amount over salad
Friday, February 11, 2011
Day 22: Caprese Salad
Technically, I have achieved my 30 days!!!! But that includes a lot of leftovers, sandwiches, snack dinners, etc. To be fair, I'm going to blog 8 more original dinners. There are still so many yummy recipes I want to share. I got a little thrown off with the sickness and all the snow days --waaaayyy too much soup. Not everything I cook is served in a bowl. I promise.
- 1 container Gourmet Medley Heirloom Tomato mix (They sell this at Central Market and I've seen them at Super Target from time to time. A nice colorful mix of tomatoes sold almost year-round without having to pick out a bunch of different types of tomatoes. It's done for you).
- 1 package of fresh mozzarella (Paula Lambert's fresh mozzarella is what I usually use and it's local too. Central Market also makes its own fresh mozzarella in-house).
- 1 bunch of fresh basil (Grow in a pot in your backyard in the summer. You'll be amazed a how much you use it. One of my girls even loves to munch on it. Strange, I know. But at least it's something green).
- Good balsamic vinegar
- Good extra virgin olive oil
- Kosher salt
- Fresh ground pepper