Chicken Tonight

I cook chicken a lot. When I eat out I try to order seemingly exotic foods (depending on who you're talking too) like boar or duck or foie gras. (Apparently, what I label as exotic are those things I wouldn't normally cook...) Chicken is rather boring at face value, a cliche of satisfying food if you will. Everyone cooks chicken. But isn't that because everyone likes chicken? If it wasn't so good, it wouldn't be what it is.

OK. I'll stop the insightful thought process and just show you what I've made over the last couple weeks.

{Chicken Enchiladas}

Starring:

And:

The recipe comes compliments of here. I find it pairs well with a pair of these: You simply poach some chicken, let it cool, shred it and add it to a mix of 1 yellow onion that has been diced and caramelized, a can of green chillies, a pinch of cayenne pepper and a cup of shredded cheddar cheese. Then add 1/2 cup of enchilada sauce to a large (or two small) casserole dishes. Roll 1/4 cup of the chicken mixture in a soft tortilla and place fold side down in the dish. Top with the other 1/2 cup of enchilada sauce and 1 cup of cheese. Bake at 425 degrees for 10 minutes covered in tinfoil and another 10 with the tinfoil off. Serve with sour cream and slices of avocado.

{Chicken Parmesan}

Of course.Classic. Staple. Go-To. Adam's favorite.With a lovely glass of Pinot Noir from 90 + Cellars. {Lemon Butter Chicken} with Roasted Baby Yukon Gold Potatoes and Asparagus.

P.S. How to properly juice a lemon:

I was definitely using it wrong last time! Who knew! Using the juicer the way it is meant yields so much more juice and much less mess. So glad I know the true way to handle this bad boy.The chicken is breaded and pan fried in melted butter at medium heat for about 7 minutes a side. As it is almost done I finished it off with the juice of a half a lemon and let it sizzle and soak in the flavor for another minute or two. The vegetables are tossed in olive oil, salt and pepper and roasted at 400 degrees for 20 minutes. I coated them a healthy doss of Parmesan cheese for some added comforting flavors. I paired this meal with a Robert Mondavi Riesling. It is bright and clean with ripe sweet fruit flavors. Some Riesling is too sweet for me, others not enough. This one is balanced and restrained with a crisp finish.

Made anything good with chicken lately?

G'Vanni's Ristorante

Between all my Italian neighbors, it's never an easy choice when deciding who to visit next. I hadn't yet dined at G'Vanni's Ristorante a tiny window front with a bright blue awning situated at 2 Prince Street. The unassuming space is tucked in between Artu and 5 North Square (neighbors I've previously had the pleasure of paying visits.) It's always nice to fill in the gaps so to speak, so when Adam suggested we make use of the Christmas present his boss so generously gifted, I happily obliged with expectations set neither high nor low, just somewhere in the middle.

Being a big fan and supporter of the blog, Adam's boss knew I would also appreciate this gift. (Thanks Joe!) We entered into a tiny narrow space with worn red carpets underfoot, lights emitting a soft rust colored glow overhead. The smells were tantalizing as home cooked Italian meals go, the room filled with comforting aromas of bubbling tomato sauce and warm bread. We were seated at the back table closest to the kitchen, up against a corner wall centered between one of the Tuscan style archways housing rows of wine bottles and Gvanni's signature pasta sauce. The rustic decor was charming, the chairs old and worn-in, the vibe cozy and intimate. I would imagine this is as close as it gets to dining in Italy. The hostess inched apart a four top to create a table for two. Moments later, another couple was seated next to us in such close proximity that we might as well have been on a double date. In all my experiences, three years of eating out in the traditional establishments that this neighborhood is known for, I have never been seated in such an uncomfortable close proximity to another couple. I understand better than anyone, this style of dining comes with the territory. I believe certain restaurants do a great job of maintaining intimacy in small spaces, keeping in mind a couples privacy. This just didn't feel like one of those times.

{We'll get to the food. First note the table spacing.}

Add to that I was completely baffled why (early on a Monday night) the couple was not sat at the empty two top across the aisle, where I noticed some coats stacked on one of the chairs. Despite our awkward seating situation, we were up for making the best of it. It didn't help that the aforementioned table across from us remained empty the duration of our meal. (I tried to reason in my head, it was clearly an advanced reservation. No dice. Apparently it was only reserved for for miscellaneous coats.) I will say, the way about which our waitress flawlessly slipped behind our neighbors backs to take our orders and deliver our food combined with her warm smile and genuine disposition served to minimize the feeling of invasiveness. The photo on my menu gave me a good laugh. (umm??) And our food?! Well here's where it gets good my friends, because the food was excellent; certainly up to par, not to mention the wine. Generous heaping portions were more expensive than we assumed (Urbanspoon quoted $10-$15) however, the average price of an entree clocks in at $25. We each drank a glass of the House Cabernet ($9) the liberal pour in large glasses serving to excite and impress. The Cabernet itself was full bodied and smooth. The standard loaf of bread was anything but, it came toasty warm and in unlimited supply. I inhaled half the roll with olive oil and used the other half to sop up the incredibly flavorful garlic butter broth in the Garlicky Steamed P.E.I Mussels ($13).

Then I requested another basket to do the same with the piping hot tomato sauce piled over my G'Vanni's Layered Meat Lasagna ($25). I rarely think to order lasagna so this was a real treat. The portion was huge, boasting layers of prosciutto, spinach and eggplant mingling with red sauce and fresh ricotta cheese. See below my lunch leftovers, which does justice to the dish with better lighting.

I swear this is the leftovers. I swear I ate at dinner! It looks just as large as the portion at the restaurant, but I definitely got through about half my entree while there. The prosciutto in the first layer lent textural contrast with an incredibly salty kick that I embraced before the sauteed spinach greens and thinly sliced eggplant worked their way into the mix. The tender eggplant was delicious, but this is a prosciutto and spinach lovers lasagna for sure. The well portioned (read: lots) of mozzarella melted to form a thick blanket over the pastas surface. Adam's Chicken Parmesan ($20) and Side of Penne ($4) got the job done. He seems to order this traditional dish often and was pleased with the result. It was satisfying, comparable to the others. Living in close proximity for three years now, only to have a gift certificate finally coax me in, G'Vanni's food, service and decor spoke to me. The liberal portions of excellently prepared Italian dishes with well made house marinara sauce would please the most discerning of palates. The cramped dining situation, something I could have taken in graciously had there truly been a full house, didn't stand to impress. Next time, I'd make it a legitimate double date!

Nothing like keeping it traditional with dessert to-go in the form of a Modern Pastry mini cannoli.

The best! There's something about a crispy sweet shell hand filled with velvety ricotta custard dipped in chocolate chips and sprinkled with powdered sugar that follows up a hearty Italian meal in perfect form.

Spaghetti alla Carbonara @ Artu

Somehow this fabulous meal got lost in the shuffle. The past few months have been quite a whirlwind. A beach vacation couldn't come at a more perfect time. (I'm not there yet, but pretty darn close.) Anyways, not last Wednesday, but the Wednesday before, my sister and I dined at Artu a neighborhood go-to located at 6 Prince Street. In the past I've had great meals - usually in the form of specialty pizzas accompanied by an espresso martini at the bar. The bar at Artu is a often packed with locals and tonight was no exception. We decided to eat in the dining room, also bustling with patrons and newly renovated. We were seated at a corner table next to to the window and beside this striking canvas wall painting. For a moment I was concerned about what I read on the bottom of the menu. The "No splitting of orders, a minimun dollar amount per person and the two credit card per table limit" had me questioning the owners definition of hospitality. I don't run a restaurant, but I dine out enough to know that most restaurants these days are open to a) splitting orders, b) allowing you to eat whatever you want (what if a member of the party just wanted a salad or an app?!) and c) Accomodtating all forms of payment, even if this includes multiple credit cards split more than two ways. Let it be known that none of these three constraints affected mine or my sisters dining experience, but I do want my readers to be fully informed. I guess the one positive is at least they are upfront about their stipulations and constraints.I got over the writings on the menu rather quickly, and our waiter, Max, was no slouch in the hospitality department. Leah and I already had a glass of red at home so we opted out of the specialty fall cocktails and split a half bottle of Chianti, DOCG ($15) Ruffino - Tuscany. We were served your standard loaf of white bread and butter, nothing special. For my entree I chose a dish I had always wanted to try but believe it or not had never taken the plunge. Spaghetti alla Carbonara ($15) pancetta, pecorino cheese, eggs. There's a first time for everything. It has been two weeks and I'm still in a state of complete awe and satisfaction over the perfection of this pasta dish. Each string of spaghetti equally and generously, but not overwhelmingly so, was coated in a rich cheesy egg sauce were it mingled with fresh grated parmesan cheese and layers of salty pancetta that was both tender and lightly crispy. The presentation was finished off with a bright green pop of parsely. Since I've never had this dish before, certainly I am an amatur judge by comparision. But being a pretty good judge of taste and texture, this was an excellent plate of pasta. All I need's a Carbonara afficionado to confirm. Leah's Pollo Parmigiana ($16) got positive reviews. The generous slice of chicken cutlet is pounded thin and topped with breadcrumbs, melted mozzarella, a helping of tomato sauce and of course parmesan cheese. This dish represents a simple Italian classic done right. We did think it unusual that pasta had to be orderd on the side. My experience has been that your choice pasta comes with the entree meat, but perhaps the Artu way is traditional and I am off base. Pictured below is a Side of Pasta ($5.50) al dente with just the right amount of red sauce.

I'm convinced they know their Italian food and I've been here enough to know the quality is consistent. If the food alone has swayed you, just make sure individual members of large parties plan to eat a full meal, have cash, or plan to put the bill on less than two credit cards! For traditional Italian dishes served in a pleasant environment with attentive staff, or for a lively bar scene with seasonal cocktails and delicious pizza, be sure to check out the North End's Artu Rosticceria & Trattoria.

Chicken Parm in Vodka Cream Sauce

Tonight I wanted to cook. I had You Won't Be Single for Long Vodka Cream Pasta recipe sitting in my Internet Explorer favorites. Time to bust it out. I decided to pair this distinctively named sauce with a classic favorite, Chicken Parmesan. Below are all the staples needed for this evenings meal. Some recently purchased, others already available in my fridge or cabinets.

That's a good lookin' pile of ingredients right there. Check out the star of the show: the Svedka Vodka. But wait...I still think I'm missing something.
There. Notice anything different?! Now the cooking can begin. First, I busted out my Gourmet Grater. This changes lives. I'm telling you. I can't say enough about how impressed I am.
The original sauce calls for two cloves, but Adam and I love garlic so I went crazy and added three to the mix of olive oil, a tablespoon of butter and two diced shallots.
I sauteed this for about 5 minutes and then added:

1 cup of Vodka.

While the vodka reduced by half which took about 5 minutes, I boiled the water for pasta and preped the chicken. Assembly line style set up I drudged the breast in flour, dunked it in whisked egg and then coated it in a mixture of 1/3 cup Italian breadcrumbs mixed with 1/3 cup Parmesan cheese. I cooked  them in a large skillet with olive oil over medium heat for about 10-15 minutes, turning once.
How's that vodka reduction coming? Time to add 1 cup chicken stock and 1 can crushed tomatoes

The stove-top is bustling with activity! Don't forget to season your sauce with salt and pepper.
In the meantime, chop about 20 leaves of fresh basil, slice your mozzarella, and cut your loaf of bread. Place the mozzarella slices a top the chicken and cover to heat until melted. Shredded mozzarella will also work. Allow the sauce to simmer until the pasta and chicken are just about done. Then stir in 1/2 cup of the heavy cream. When the sauce returns to a bubble, remove it from heat.

Drain your pasta and then toss in the sauce and basil leaves.

Sprinkle with Parmesan cheese before serving and pair with a large glass of Italian red wine. I'm drinking Chianti.

Buttery soft Mozzarella, tender juicy chicken with a light crispy outer layer, and good old al dente fettuccine in a creamy garlicky tomato sauce with a kick - oh yea, you can taste that vodka. The addition of fresh basil enhances the dish ever so.
Like RR said - you won't be single for long! Impress your next dinner date or even your significant other with this dish sooner rather than later.