This week's menu was based around marinara sauce. Marinara sauce, chicken parmesan, garlic bread and salad.
Uh oh, the garlic bread is missing from there. Here it is:
Let's start there. The garlic bread was not made from a recipe. A large loaf of french bread was split in half length-wise and width-wise. This was covered in butter. Lots and lots of butter. The butter had been mixed with some roasted garlic and some fresh garlic. The roasted garlic was quickly roasted in a pan on the stove, not for an hour in the oven. The bread, as everything usually is, was delicious.
Blogger is rotating the pictures again. Up next is tomato sauce.
This is the same tomato sauce from the Eggplant Parmesan from a few weeks ago. This time, due to an oversight at the grocery store, whole tomatoes were used instead of diced tomatoes. This would not be a recommended substitution, unless no other tomatoes were available. These whole tomatoes were a little...seedy. Bertha quickly pureed the whole tomatoes (though she did leave some chunks like we wanted). In a sauce pan, some garlic and red chili flakes were heated in some oil, and then the tomatoes were added. This was reduced for around 20 minutes and then the chopped basil was added. It was, as expected, delicious.
The chicken parmesan was "Champion", or so a back issue of Cooking Light declared. This recipe was from 2001. The chicken was pounded thin, dipped in egg white, then coated in a herb, flour, grated parmesan mixture. Into the frying pan until golden brown then into the baking dish. Once in the baking dish, the chicken was covered in sauce and some mozzarella.
Mmmm.
The salad was simple. A box of organic baby greens and some grape tomatoes, halved. For dressing a vinaigrette was prepared using the ratio from Professional Chef, Vol 7. One-sixth red wine vinegar, one-sixth balsamic vinegar, two thirds olive oil. Throw in a little salt, pepper and sugar and it's done!
Overall, a fine return for the Sunday Night Chefs.
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