Virgin Chef: January 2008

A place where we can share beginning cooking ideas and also answer any relationship questions you may have!!

Here is a quick and healthy option for people who are on the fly

Mexican-Style Chicken with Penne
FAST
HEALTHY
TOTAL TIME: 30 MIN SERVES: 4
Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.
ingredients
3/4 pound penne rigate
5 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves

directions
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.

Wine recommendation: Peppery Zinfandel: 2005 Windmill Estates Old Vine.

Quick and Easy

Here is something simple for the morning after date!!!

Grilled Ham and Cheese Sandwiches with Fried Eggs
FAST
TOTAL TIME: 25 MIN SERVES: 4
ingredients
8 slices of peasant or Tuscan bread
6 ounces thinly sliced Serrano ham or prosciutto
1 1/2 ounces Manchego cheese, shaved (1/2 cup)
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
4 large eggs
Salt and freshly ground pepper
1 bunch of arugula, stemmed
1 tablespoon fresh lemon juice
directions
Preheat the oven to 300°. Lay the bread slices on a work surface. Arrange the ham and cheese on 4 slices, then close the sandwiches.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Brush the sandwiches on 1 side with the melted butter and oil, then add to the skillet, buttered side up. Cook over moderate heat, turning once, until the cheese is melted and the sandwiches are golden, 4 minutes. Transfer to a baking sheet and keep warm in the oven.
Melt the remaining 1 tablespoon of butter in 1 tablespoon of the olive oil in the skillet. Crack in the eggs and cook over moderate heat until the whites are set and the yolks are still runny, about 2 minutes. Top each sandwich with an egg and season with salt and pepper.
In a medium bowl, toss the arugula with the remaining 1 tablespoon of olive oil and the lemon juice and season with salt and pepper. Transfer the sandwiches and salad to plates and serve.

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Wednesday, January 2, 2008

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