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.

Bon Appétit!