Beef Stroganoff à la Bittman

Yes, there was another hiatus (family emergency). Yes, I'm back. Hi!

This quick but luxurious recipe was the perfect treat for New Year's Eve dinner, and went wonderfully with some rice and a glass of dry sparkling wine. I halved Bittman's recipe, but used the full 8 oz. of mushrooms, which produced enough for 2-3 people. I also splurged on a wonderful piece of beyond fork-tender beef from Canales. Perfect way to fortify myself for 2012.

• 2 T unsalted butter
• 1 medium onion, sliced
• 8 oz. mushrooms, trimmed and sliced
• salt and pepper
• .8 lb. beef tenderloin, sliced into 1-1/2 in. pieces
• 1 tomato, seeded and chopped
• 1/2 c. beef broth
• 1-1/2 t Dijon mustard
• 1/4 c sour cream
• dill or parsley, chopped, for garnish

Melt the butter in a Dutch oven or heavy skillet over medium to medium-high heat. Add the onion and mushrooms. Season them with salt and pepper then cook, stirring occasionally, till the onions are very soft but not brown, about 10 min.

Add the meat and cook for about a minute.

Add the tomato, beef broth and mustard. Adjust the heat so the mixture bubbles steadily, then cover and cook till the meat is tender, about 5 minutes.

Stir in sour cream. Adjust seasoning, then garnish with your choice of herb.

Meatloaf for Dinner!

Meatloaf for Dinner!, originally uploaded by essgee51.

We returned from Eastern Market with a bounty, including the makings of this dinner. The meatloaf recipe is based on Bittman's basic one, with changes (particularly more cheese, garlic and parsley) outlined below. It turned out to be delicious - tasty, juicy and perfect for a warm but still wintery evening. Note: Creates lots of drippings, which I'm sure we can figure out lots of delicious uses for.

• 1/2 cup breadcrumbs (used panko)
• 1 cup milk
• 2 lbs. meatloaf mix (they were out of pork, so equal parts veal and beef)
• 1 egg, lightly beaten
• 1/3 cup parsley, chopped
• 1 small carrot, minced
• 1 small onion, minced
• 1 cup Parmesan cheese, grated
• salt and pepper to taste
• 1/2 lb. bacon (six slices - three in the original)

Preheat oven to 350.

Soak breadcrumbs in milk till liquid is absorbed, around 5 minutes.

Mix together all ingredients except the bacon. Shape meat into a loaf in a baking pan (we used John's cast-iron skillet), then drape the bacon over the loaf. Bake for 45-60 minutes, basting occasionally with the pan juices, till the meatloaf is firm, lightly browned and 160F.

Optional: put under the broiler for a minute or two to get a browner crust.

Variation: Leek and Tomato Braise

Leek and Tomato Braise, originally uploaded by essgee51.

I've cooked this before, but now I have a picture - and enough variation in the recipe to make this repeat worthwhile, for me at least. Unfortunately, this version didn't make nearly enough liquid to put on the rice; I may add some juice from canned tomatoes or broth next time.

• 4 tbsp. olive oil
• 4-6 leeks, cleaned and halved
• 1 cup grape tomatoes, chopped
• 1 tbsp. lemon juice or more, to taste

In a pot large enough to hold the leeks in a single layer (I had too many and thus worked in batches), heat the oil over medium heat. Cook the leeks till they begin to brown, 5-7 minutes; salt and pepper them as they cook, turning them once or twice.

Add tomatoes (and some of their liquid or some broth if you like). Adjust heat till mixture bubbles, then cover and cook till the leeks are tender, 15-25 minutes.

Add lemon juice to taste and serve over rice (good hot, warm or cold).

Chicken Braised in Lemon and Soy Sauce

Chicken Braised in Lemon and Soy Sauce, originally uploaded by essgee51.

Wanted something quick, and Bittman gladly obliged. It's rather less adobo-lite than its constituent ingredients may make it seem, and is bright with just a small touch of heat. My version of the recipe (with more garlic and lemon juice than originally called for) below.

• 2.5 lbs chicken (thighs)
• 4 tbsp. neutral oil (grapeseed this time)
• 1 heaping tbsp. garlic (originally 1 tsp.)
• 1/3 cup water
• 2 tbsp. soy sauce
• 1 heaping tbsp. lemon zest (from 2 medium lemons)
• 1 tsp. sugar
• 1/4 tsp. cayenne pepper (may add slightly more next time)
• 1/4 cup lemon juice (from one juicy lemon)

Put oil in a Dutch oven over medium-high heat. When it's hot, brown the chicken, working in batches if necessary (should take around 10-15 minutes).

Remove the chicken and pour/spoon out all but 1-2 tbsp. of oil. Turn the heat to low, add the garlic and cook till it starts to soften, about 1-2 minutes.

Add the water, soy sauce, sugar and cayenne pepper to the pot. Put in the chicken, turning it once or twice to soak up the broth. Adjust the heat so it bubbles gently but constantly and cook till done, anywhere from 20-40 minutes.

When done, stir the lemon juice into the dish and remove from heat. Adjust seasoning and serve over white rice.

Beef Stew a la Bittman

Beef Stew a la Bittman, originally uploaded by essgee51.

While I typically make stew the lazy way, this time I bothered to brown the meat. It made a big difference, and I'll definitely be making the time investment in the future. The stew turned out to be rich, comforting and flavorful, but next time I think I'll use a fattier cut of meat and up the umami quotient (perhaps with Worcestershire or soy sauce, anchovies and/or tomato paste). Recipe, with my modifications, below.

• 2-4 tbsp. neutral oil (used grapeseed - started with 2 tbsp. but had to keep adding more because of the lean meat)
• 2-1/2 lbs. stew beef, in chunks
• 1 clove garlic, crushed + 4-5 cloves (1 heaping tbsp.), chopped
• 2 large onions, cut into eighths
• 3 tbsp. flour
• 3 cups liquid (used 2 cups beef broth from a very good concentrate I found + 1 cup red wine)
• 1 bay leaf
• 1 tsp. fresh thyme
• 6 small/medium potatoes, cut into 1-2 in. chunks (used Yukon Gold)
• 5 medium carrots, cut into 1-2 in. chunks
• 8 oz. mushrooms, quartered
• 1 10-oz. package frozen peas and pearl onions

Heat large pot or Dutch oven on medium-high for 2-3 minutes;. Add oil, then wait another minute. Add crushed garlic clove, then remove once it begins to turn golden-brown, about a minute.

Brown meat, working in batches and seasoning the meat with salt and pepper as you go. Remove meat and reserve, then drain excess oil if necessary (wasn't in my case, since the beef was very lean).

Lower heat to medium. Cook onions, stirring often, till softened, about 10 minutes.

Add flour and stir till completely incorporated, about 1-2 minutes.

Return meat to pot. Add liquid, thyme and bay leaf. Bring to a boil, then lower heat, cover, and let simmer for 30 minutes undisturbed.

Add carrots, potatoes and mushrooms to pot. Cool till vegetables are tender, anywhere from 30-60 minutes (closer to 60 on my finicky stove). Adjust texture of sauce to taste, adding liquid if you want it soupier and boiling for 5 or so minutes if you want to reduce it.

Add peas, pearl onions, chopped garlic. Simmer for another 10 or so minutes, till peas are warmed up and garlic has infused stew. Adjust seasoning, then serve.

Curried Split Peas and Carrots

Curried Split Peas and Carrots, originally uploaded by essgee51.

Alas, no ham hocks handy, but I still wanted some split pea goodness. Followed a base recipe for Kenyan curried split peas from Extending the Table, added standard mirepoix portions of celery and carrots (my fridge contains a softening surplus of both), and cooked till the peas were mushy. Very good with rice and sausage - sort-of roasting the spices gave it a wonderfully warm tang.

• 1 cup split peas
• 2 tbsp. oil (used olive)
• 2 medium onions, chopped (around 2 cups)
• 2 celery stalks, chopped (around 1 cup)
• 2 medium carrots, chopped (around 1 cup)
• 6-8 cloves garlic, chopped (about 2 tbsp.)
• 2 tbsp. curry powder
• 2 tsp. cumin
• 1 tsp. salt

Soak the peas or pre-heat if you're into that (I was lazy and didn't). Put the peas in a pot with 3-1/2 cups of water, bring to a boil, then simmer. Cook till the peas are mushy (recipe claimed 45 minutes with pre-soaked peas, took me more like 1-1/2 hours with unsoaked ones), adding the celery and carrot about halfway through (I like to keep a bit of firmness in both).

Meanwhile, put oil in a skillet over medium heat. Add the onions and cook till they're translucent, about 3-5 minutes.

Add the garlic and cook till it's aromatic, about 1-3 minutes.

Add the curry powder, cumin and salt and stir to coat thoroughly (the bottom of the pan was pretty dry by then, so the spices got semi-toasted, which added a nice pop to the flavors). Cook for another minute or two.

Combine the spice mixture with the peas and stir thoroughly. Adjust seasoning then serve over rice.

Pasta with Garlic and Olive Oil

Garlic and Red Pepper Flakes Sauteeing, originally uploaded by essgee51.

The usual "after" picture was nice, but I figured this one was more interesting. This dish, again courtesy of Signore Bittman, was quick, strong and delicious with sausages and a chopped scallion on the side. Thanks to John's family for the fancy extra-virgin olive oil! My take on the recipe below.

• 1/2 cup extra-virgin olive oil
• 2-1/2 tbsp. minced garlic
• 1/4-1/2 tsp. red pepper flakes
• 1 14-oz. package pasta - spaghetti in this case (original calls for 1 lb. fettucini, but all I had was the smaller packages of whole wheat)
• lots of salt and pepper to taste
• parsley for garnish (optional)

Bring a large pot of salted water to a boil, then cook the pasta in it according to directions.

Meanwhile, put the olive oil, garlic, red pepper flakes and a pinch of salt in a small pot over medium-low heat. Cook, stirring occasionally, till the garlic is golden - about 3-7 minutes, depending on your burner. Turn off the heat if the pasta isn't ready yet.

When pasta is done, drain it and reserve a bit of the cooking water in case. If necessary, reheat the garlic and olive oil - mix it with the pasta, seasoning with salt and pepper and garnishing with the parsley if you like.

Poached Chicken with Lemon Sauce

Chicken and Leeks, originally uploaded by essgee51.

Another quick, easy dinner via Bittman. Used more leeks than called for (because I love them) and didn't reduce the sauce (too hungry), but it still turned out very good.

• 3 tbsp. butter (originally 4)
• 3 medium leeks, diced, with some of the green (originally 2) - about 2-1/2 cups
• 1/2 cup dry white wine
• /12 cup water
• 1/2 tsp. fresh thyme, chopped
• 1-1/2 lbs. chicken breast, cut into 1-1/2 in. chunks
• 2-1/2 tbsp. lemon juice
• salt and pepper to taste
• parsley, chopped, for garnish

Put 2 tbsp. of the butter in a large skillet over medium heat. When it's hot, add the leeks and cook till they're softened, about 5-7 minutes.

Add wine, stock and herb; bring to a boil and let bubble for 1-2 minutes.

Add chicken, turn heat down to medium-low. Cook till done, 7-10 minutes (original recipe: cook till almost done, remove from pan, turn heat to high, reduce sauce to 3/4 cup, re-lower heat, return meat to pan, then proceed.). Add the rest of the butter and the lemon juice, a bit at a time.

Sprinkle with salt and pepper, adjust seasoning, then serve.

Herby Chicken Salad

In honor of this year's Opera in the Outfield, I scoured the internet and my cookbooks for something picnicky. This salad, which uses olive oil instead of mayonnaise and put our little herb garden to good use, was perfect - bright and delicious. Thanks again, Mark Bittman! My variation below:

• 1.75 lb. chicken leg quarters (would be fine with pre-made chicken, too), cooked then meat shredded
• 3-4 shallots (about 4 tbsp.), minced
• 1/4 cup Kalamanta olives, chopped
• 1 tbsp. lemon zest
• 2/3 heaping cup mixed herbs (used mostly basil, with some parsley, chives and thyme), chopped
• 3 tbsp. lemon juice, plus more to taste
• 1/4 cup extra virgin olive oil, plus more to taste (ended up using about 1/3 cup)
• salt and pepper to taste

If you aren't using pre-made chicken, cook the meat any way you please. (I poached the legs in about 5 cups of water with onions, garlic, celery, carrots, peppercorns, salt and pepper, then reserved the broth for other uses). Shred the meat.

Mix the chicken, shallots, olives, and lemon zest. Add the herbs, lemon juice and olive oil and mix, then season with salt and pepper to taste.

Refrigerate till cold, then serve either as-is or over a bed of salad greens. (The leftovers were excellent with couscous the next day, too.)

Mirepoix Tomato Sauce

Alright, not quite, since the proportions of onion, celery and carrot are equal. But it's a quick, simple sauce, straight out of Bittman, and its aromatic sweetness was the perfect counterpoint to the chicken breasts in ancho chile sauce that John made to go with it.

• 2 tbsp. butter
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1 28 oz. can tomatoes
• salt and pepper to taste

Melt the butter in a pan over medium-low heat. Add the onions, celery and carrots and cook till tender, 5-10 minutes.

Crush the tomatoes and add them to the pot, with salt and pepper to taste. Raise the heat to medium-high and cook till the tomatoes break down and the mixture is saucy, about 10-25 minutes.

Serve over pasta or meat.

Lemongrass-Braised Chicken with Garlic Scapes

Originally I had planned to follow the Bittman recipe exactly (but halving it). But, when I realized the lemongrass from our garden was way too small and only imparted the barest hint of flavor to the braising chicken, I added a couple of garlic scapes (first time I've ever cooked with them - I bought almost a pound, so more recipes will follow) and a smidge more of soy sauce. Tasted not-quite-lemongrassy but still good when served with rice, cilantro (also from the garden) and lime juice.

The garlic scapes turned out tasty and almost-crunchy, though one or two bits were too tough. Will have to experiment with the cooking time - will also have to try this recipe again, sans scapes, with mature lemongrass.

• 1+1/2 tbsp. neutral oil (used corn)
• 3 stalks lemongrass, halved and smashed (used 5 very thin ones - not quite enough)
• salt and pepper to taste
• 4 chicken thighs, skin-on
• 2 tbsp. soy sauce
• 2 garlic scapes, cut into 2-inch lengths
•  2-3 tbsp. cilantro, chopped
• lime wedges

 Put oil in a pot over medium-high heat. Add the lemongrass and cook till it grows fragrant, about 2 minutes. Salt and pepper the chicken.

Turn the heat to medium and add the chicken thighs, skin side down. Cover and cook till nearly done, about 20-30 minutes, turning every 10 minutes or so and basting with a bit of soy sauce.

Add the garlic scapes. Cook for another 10 minutes or so.

Remove from heat. Garnish with cilantro and serve with lime wedges.

Chicken with Onions and Summer Squash

Clockwise from top: cheese and chocolate, salad, chicken with onions and squash, rice

 

It's been a busy couple of weeks, so I've barely cooked or packed lunch (or even noted down the recipes when I have, hence the lack of a lentil soup post from last week). We went to the market after getting back from my sister's on Sunday, and I made up a huge batch of take-to-work stew based on Bittmans' "Chicken with Onions." Couldn't resist the summer squashes at the market, so bought a few to add and made a few more tweaks, as noted below.

Things I will do differently next time:

1. Brown the chicken beforehand. It's still tasty, but would have been even better with some help from the Maillard reaction.
2. Onions and summer squash release a lot of liquid. No need to add more liquid to the recipe unless you feel like soup.
3. Add the squash 20 minutes before the chicken's done. Had a brain fart and put it in right after the chicken, with predictable overcooking results. 

 Ingredients and procedure are below.

• 3-4 lbs. chicken (about 6 big legs in this case)
• 1 cup flour (if browning - otherwise, no need)
• 2 tbsp. olive oil
• 4 medium-sized onions, chopped
• 3 cloves garlic, minced
• 1/2 cup water, stock or white wine (used sake, as I didn't feel like opening the last bottle of Breaux vigionier)
• 1/4 tsp. dried thyme
• 2 medium summer squash, sliced into 1/2-in. rounds

If not browning the chicken, skip this step. Separate the legs and thighs, then pat dry. Coat in flour then brown in the oil over medium-high heat, about 3-5 minutes per side. Remove chicken from heat, reserve, and pour off all but a tablespoon of oil.

Saute onions in oil till soft, about 5 minutes. Add garlic and saute till fragrant, another 1-2 minutes. Add thyme and stir.

Add liquid, summer squash and chicken to pot; add . Bring to a boil, cover then cook over medium-low heat till chicken is done (about 20 minutes if browned, longer if not).

Slow-Cooked Green Beans 2

The market was beautiful last Sunday, and the bags-of-mixed-veg lady ($4 per instead of her usual $3, alas, though she hopes to have the prices back down soon) had irresistible green beans and Brussels sprouts for sale.This recipe is a riff on the one in both Bittmans - just increased the amount of onion and tomato, added garlic and seasoned with fish sauce at the end.

NOTE: Apparently, I have cooked this before. While that version is good, I'm ok with the double-post because of the picture and the patis variant.

• 1.75 lbs. green beans, trimmed
• 1-1/2 cup onion, chopped
• 8 cloves garlic, crushed
• 1-1/2 cup tomato, chopped (mine was a mix of hand-crushed and diced)
• 1/4 cup olive oil
• 1/2 cup water, plus more if needed
• salt and freshly-ground black pepper
• at least 1 tsp. fish sauce (patis)

Combine everything in a large pot and bring to a boil. Cover tightly and cook over medium-low heat for at least one hour, checking every 15 minues and adding a couple of tablespoons of water if necessary.

When the beans are very tender and the liquid is gone (didn't wait quite that long in this case - they were falling apart and creamy-tender about 1-1/2 hour in), they're ready. Season with fish sauce to taste.

Serve hot or at room temperature.

Today's Lunch - Fried Rice and Sardines

 Had a full pic of last night's dinner, which was the same thing plus some salad greens, but they didn't pass even my lax standards. This shot, taken from lunch today, fared a bit better.

Basically I followed the Bittman basic fried rice recipe with the dried-out remains of my mushroom broth and stewed garlic rice, not including the egg, adding a diced carrot and increasing the ginger, garlic and scallion proportions. Turned out wonderfully - also went well with a handful of baby spinach and a couple of sardines.

• 3 tbsp. peanut oil
• 1-1/2 tbsp. ginger, minced
• 1-1/2 tsp. garlic, minced
• 2 heaping tbsp. scallions, minced
• 1 medium carrot, diced
• 4 or so cups old rice
• 2 tbsp. soy sauce
• more minced scallions for garnish

Heat oil over medium-high heat in a large pan or wok. When hot, add ginger, garlic and scallions. Cook for 1-2 minutes, stirring constantly to avoid burning. Add carrots and cook for a few minutes, till they just begin to soften.

Add rice and cook, stirring often, till hot. Add soy sauce, mixing it thoroughly into the rice. Taste and adjust seasoning. Garnish with scallions and enjoy.

New Year's Eve

Eager to avoid the king of amateur nights (and a cold, rainy one at that, in DC), John and I opted to stay in and indulge ourselves, without the effort of cooking. Behold, our lovely repast, pieced together from both our fridges:

Clockwise, from midnight: sharp cheddar, dry sausage (thanks, Norah!), goat cheese, Laughing Cow baby bels and Parmigiano-Reggiano. Mustard in the center, olives, macademia nuts (courtesy of John's father) and crackers on the side. And of course, the celebratory Islay.

The roasted garlic was a late but welcome arrival to the table.

 

And for dessert? Baked apple à la mode (and à la Bittman).

Good food, good drink, good movies (The Return of the Thin Man on AMC), perhaps some Xboxing later -- and, most importantly, great company. Who could ask for anything more?

Happy New Year, everyone!

Chicken Thighs with Tomatoes, Olives and Anchovies

With less than three days left before the start of my 2-1/2 week staycation, and our office Xmas lunch on Wednesday, I had to make enough food to bring to work for Monday and Tuesday. And thus, this recipe, a riff on Bittman's "Chicken Thighs Provencal-Style" - though, in retrospect, it's really a variation on a basic tomato sauce. Alas, there was no fresh basil on hand. Fortunately, our neighbor's marjoram plant is still going strong, so some fresh herb did make it into the dish, which turned out quite well -- rich and savory and almost creamy, despite the utter lack of dairy.

• 1 tbsp. olive oil
• 4 chicken thighs
• 1 medium onion, chopped
• 4 anchovy fillets, minced
  
• 3-4 cloves garlic, minced (about 1 heaping tbsp.)
  
• 1 28 oz. can tomatoes, chopped or crushed (I love hand-crushing them; it's very therapeutic)
• 1/2 cup chicken stock, white wine or water (used boxed stock)
  
• 1 cup Kalamanta olives, pitted
• 3 small sprigs marjoram
  
• salt and pepper to taste
  

Put the oil in a large skillet over medium heat. Brown the chicken briefly, then set it aside.

Pour off all but 2 tbsp. of oil. Add the onions and cook, stirring occasionally, till they start getting soft - about 3-5 minutes.

Add the minced anchovies and cook for a couple of minutes more.

Add the garlic and cook for a minute or two more.

Turn the heat to medium high. Add the tomatoes and cook till some of the liquid's bubbled away (about 5-10 minutes).

Add the stock, wine or water, and cook for another 5-10 minutes, till some of that liquid's evaporated.

Add the olives and herbs. Taste and season with salt and pepper, then cook for 2-3 minutes more.

Return the chicken to the skillet, turning it on each side a couple of times to make sure it gets coated with the tomato mixture. Nestle it in the sauce, skin-side up, then turn the heat to medium-low. Cover and cook till the chicken's done (anywhere from 20-40 minutes - closer to the latter for small electric burners).

Serve over the starch of your choice (couscous last night, rice today at work).

Bittman: 101 Make-Ahead Recipes for Turkey Day

Another list for the reference tag - not just limited to Thanksgiving recipes, either.

Lamb Stew with Dill and Root Vegetables

Yesterday was the first time I cooked with dill. Handling the delicate, feathery herb is such a pleasure, even when you're frantically stripping fronds from stems because you forgot to add the latter to the cooking lamb. Gathering up the loose cupful of leaves to chop tickled my palms and fingertips; the delicate, fresh scent brought back memories of a summer night in Portland and the mild, gentle Bloody Dane I had there.

Herewith, the recipe I used last night - a riff on one of Bittman's riffs. While the stew turned out a tad soupy, it tastes good - lightly flavorful, but filling - and will probably taste even better tomorrow. I can also reduce the sauce a bit later on.

• 3 lbs. lamb shoulder, cut into 2-in. chunks (original: 2 lbs.)
• 1-2 tbsp. oil (used vegetable, because that was closest to hand - original recipe doesn't call for browning)
• 2 medium onions, chopped (original: 1-1/2 cups)
• 1 bunch dill
• 5 carrots, cut into 1-1/2 in. chunks (about 1-1/2 lbs.; original calls for about 3 lbs. of any combination of root vegetables)
• 3 potatoes, cut into 1-1/2 in. chunks (another 1-1/2 lbs. or so)
• 2 cups of liquid (used a low-sodium beef broth this time; may use less next time)
• salt and freshly-ground black pepper

Brown lamb chunks in a large pot or Dutch oven over medium heat. Remove and set aside.

Deglaze pot (I used a wee bit of cider vinegar and some broth, this time).

Strip the the leaves from a bunch of dill. Tie the stems together. Chop the leaves and set them aside.

Return meat to pot along with onions and dill stems. Season with salt and pepper, then add liquid. Bring to a boil, then cover, turn to low, and simmer till lamb is getting tender (about 60 min. in my case, but then again we were also playing Borderlands).

Add the vegetables. Bring to a boil, then cover and simmer over low heat till they're tender but not mushy - about 30-40 min., in this case.

When everything's done, stir in the dill. Correct seasoning, if necessary.

Chicken Cutlets en Papillote with Grated Vegetables

Last night was the first time we tried "poaching" chicken in parchment packets in the oven. John was skeptical at first. But, after tasting the long-cooked but still moist and flavorful meat, he vowed to "always trust the Bittman." The recipe below is based on the one in the first How to Cook Everything, but halved; where we varied, the original is in parentheses. Next time, I'll try using even more vegetables (and a larger variety thereof) - they cooked down to next to nothing, but were very flavorful. All in all, a satisfying autumn dinner (with scallion-topped couscous as the starch).

• 2 boneless, skinless chicken cutlets
• skipped the slices of ripe tomato
• 1-1/2 cups grated vegetables (original: 1 cup, though we'll want to use even more - this time, the veg were squash and onions)
• 2 sprigs marjoram (original: 6 fresh tarragon leaves)
  
• about 1 tbsp. olive oil
• a few drops of balsamic vinegar

Preheat the oven to 450 degrees.

Grate the vegetables.

Tear off a 1-1/2 to 2 foot square piece of aluminum foil or parchment paper (we were lazy and wrapped both breasts in one packet).

Place the cutlets on the foil/paper. Top with vegetables, then drizzle with oil and vinegar.

Seal the packages. Place them in a large baking dish and bake for about 20 minutes (took us more like 45 minutes); the chicken will be white and tender when done.

Serve.

P-p-p-pasta with Pancetta, Pecorino...and Peas

Modded der Bittman's "Pasta with Pancetta and Pecorino" (from the 2nd edition of How to Cook Everything) - where we diverge, the original proportions are in parentheses.

• salt
• 2 tbsp. extra virgin olive oil
• 4 oz. pancetta
• 13.8 oz. whole wheat spaghettini or other long pasta (1 lb.)
• about 1-2/3 cup frozen peas
  
• about 3/4 cup grated Pecorino-Romano (1/2 cup)
• freshly-ground black pepper

Salt a large pot of water and bring it to a boil.

Put the oil and pancetta in a skillet over medium heat. Cook, stirring occasionally, till the meat's crisp and nicely browned, about 10 mins. Turn off the heat.

Cook the pasta in the boiling water till tender. Drain, reserving a bit of the cooking water (I always forget to do this - fortunately, there wasn't any need this time).

Prepare the peas (mine were frozen, so I just followed the directions on the package).

Toss the pasta with the pancetta and its juices; stir in the cheese and the peas (these dudes were a pain - alternately congregating at the bottom of the pot and hopping out when I tried to distribute them evenly. In the end, I sort of gave up and scooped the recalcitrant ones out to make a sort of topping). Adjust the seasoning, then add the black pepper (a lot of it!) and serve (or pack into Tupperware for tomorrow, in my case).