If you’ve been listening to any of the That’s How I Blog! shows, you will know that I am easily distracted and frequently ruminate and ramble off on food tangents with guests of the show. Julie (Booking Mama) and I chatted for quite a bit of time about the joys of “reading” cookbooks and the merits and economies of fresh baked bread.
I also asked Julie’s favorite dish that she enjoyed having prepared for her and the dish that she likes to prepare most. While I was re-listening to Julie’s interview, and creating the guide to her show, I was so taken with the food talk that I e-mailed her asking her if she would share the recipes and the stories behind them so that I could try them out for myself, but also share them with all of you. So if you have done THIB! before, I’m coming for you and your recipes!
Julie says that this recipe is from from Cuisine at Home Magazine.
There’s not a lot of history behind this recipe except that it’s my favorite chicken dish (especially since my husband makes it for me all the time!). This makes 2 servings (we always double the recipe).
2 boneless, skinless chicken breasts, cut into cutlets (We use thinly, sliced chicken breasts)
salt and pepper
2 Tbsp. vegetable oil (we use olive oil)
1/4 cup vodka
1/2 cup chicken broth
2 Tbsp. fresh lemon juice
1/2 cup chopped tomato (we use petite diced canned tomatoes)
2 Tbsp. heavy cream
1/3 cup scallions
Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
Saute cutlets on both sides. Transfer cutlets to a platter; pour fat from pan.
De-glaze pan with vodka (away from heat); return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minutes. Transfer cutlets to a warm plate.
Stir tomato and cream into sauce. Heat through; pour over cutlets.
Garnish with scallions.
We serve the chicken over linguine!
Grandma Stasik’s Risotto
This isn’t your traditional risotto because it’s tomato-based. I don’t know if this is true, but I’ve been told that only one region in Northern Italy makes their risotto this way. My grandmother always made this recipe with calves liver, but we prefer to use sirloin. You can also make it with chicken as well but I personally don’t think it’s quite as flavorful.
My recipe for risotto exists on a piece of scrap paper. Of course, my grandmother doesn’t have a recipe — she just makes it! So I had to write down estimates one day when I was watching her prepare it!
We love to eat it with fresh-baked bread with butter (nothing like a little carbs for dinner!)
1 stalk of celery, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 Tbsp. olive oil
1/2 lb. sirloin, diced
1 small can tomato paste
1 1/2 cup arborio rice
3 cups chicken broth (maybe more depending on how fast the rice cooks)
3-4 Tbsp. Romano or parmesan cheese
In a big pot, heat olive oil and add celery, onion, and garlic. Saute until soft. Add steak and brown. Add tomato paste and 3 cans of water and stir until smooth. Cook mixture until meat is soft and liquid is thick. Add rice and stir.
In another pot, heat chicken broth. Add chicken broth gradually to mixture as liquid is absorbed. Keep stirring rice mixture (a lot) so it doesn’t stick on bottom of pan. Keep adding broth and stirring until rice is completely cooked.
Before serving, sprinkle cheese liberally over the top of risotto.
Thanks Julie! You have no idea how much I can’t wait to try these out!