Tonight’s Dinner: Parmesan Chicken with Caesar Roasted Romaine & Roasted Pineapple with Honey and Pistachios
Both recipes are from this months (February 2012) bon appétit magazine (downloaded ipad version). These recipes are fairly simple, pack a flavorful punch and offer a little different take on something classic.
I was very impressed with the Caesar Roasted Romaine. Take a romaine heart, cut in half, drizzle with olive oil & a little chopped garlic, salt & pepper and roast about 5 minutes. Sprinkle with diced anchovy (really, the anchovy makes it!). The greens are slightly wilted and warm, yet still crunchy – you don’t think it works, but it really does! The chicken was fairly simple and what’s not better with panko breadcrumbs? You’ve got one dish that offers a solid protein AND a salad. It’s a new twist on some classic flavors and unique enough to serve to guests.
The dessert however was on a whole another level! Roasting most anything brings out its natural sweetness and in this case, it cut the pineapples acidity. Being February, I was surprised when I found whole fresh pineapple at Top Foods today; I didn’t even bother to look where they were from. The basic components of this recipe are: roasted pineapple, crème fraiche, pistachios and fresh mint. The combination is amazing. I substituted Fage 2% Greek yogurt for the crème fraiche and added a little heavy cream to dilute and honey to sweeten. You make a marinade for the pineapple before roasting and then drizzle a little over before serving. This dessert has everything: sweet, acid, cream, fruit, crunch and it’s totally satisfying. Perfect for the summer or any time of the year you can find fresh pineapple.
Somewhat unrelated – our roommate in Aspen (an international New Yorker of English decent) told me that it’s no longer appropriate or savvy to say bon appétit. When I asked why, he said because it’s now considered blasé and commonplace, almost uncouth. Feeling sheepish I confessed that I had closed several blog posts with the phrase. Oh well, I thought, to hell with blasé and uncouth. Two things I don’t believe I have ever had the pleasure of being.
[…] Labuznik: “The greens are slightly wilted and warm, yet still crunchy–you don’t think it works, but it really does! You’ve got one dish that offers a solid protein AND a salad. It’s a new twist on some classic flavors and unique enough to serve to guests.” […]