IWAD #4 - Read, Re-Read, and Re-Re-Read Labels!

Last night dinner started off with "Asiago Toasts". All I can say about this is DELICIOUS! It's a pretty basic recipe, but I think using fresh herbs in cooking makes a very big difference in the taste. I don't typically use many fresh herbs in my daily cooking, except for the pre-minced garlic in a jar (that's fresh isn't it?). This particular recipe gives the option of using fresh or dried oregano, and optional parsley. I think the outcome of this dish was so good because these were both included fresh. One thing I was wondering while making this was how to measure fresh herbs. When it asks for 1 tablespoon of chopped fresh oregano leaves does that measurement mean pre-chopped or post-chopped because there is a big difference. I have decided that it means post-chopped, meaning you chop up the herbs then measure how much you need.

For the main entree we had "Chicken Piccata" with "Risotto alla Milanese". As I always do on Monday mornings I went grocery shopping for all of the ingredients that I didn't have on hand. There were only a couple of things I needed to pick up including saffron. I have never used saffron before, but I have seen it used on TV cooking shows. I searched the spice aisle at HEB and couldn't find it. I asked an employee for help and he couldn't find it either. We went to the fresh herbs and asked another employee there and he said it was in the spice aisle so we went back. He found it for us...$15! I debated on it and decided I couldn't skip out on something that was a key ingredient in this risotto (plus there was a $1 off coupon...still crazy, I know).

So, Brandy started on the risotto and I started on the chicken. Some things you must know is that Brandy is not a very organized person and we don't necessarily agree on everything in the kitchen. Since I had already made a risotto I thought it would be good for her to take a stab at it too. She doesn't read directions very carefully and even though I had told her that I had already heated the chicken stock for her on the stove she grabbed the can I was supposed to use to make the sauce for the chicken. I saw her just in time and she had only used 1/4 cup of my chicken stock, so no harm done because I only needed 3/4 cup. For some reason I was thinking the can held 1 cup instead of the 2 cups it actually holds.

Brandy continued the monotonous stirring and adding more broth to the risotto and I was working on the chicken. After cooking the chicken in the pan you add the garlic, then the flour/salt/pepper mixture, then you add the chicken stock and lemon juice. For some reason I thought I only had 3/4 cup of stock left in the can and added the whole 1 3/4 cups of chicken stock and lemon juice to the pan. Why didn't I read the label again?! I ruined it!! That's what I thought anyways. I decided to add another tablespoon of flour because I have done this before when trying to make gravy thicker. You must whisk it like a mad woman though to break up the flour chunks. I am still devastated thinking that I totally ruined it and Brandy (being the calm person she is) suggested we just double up on everything else that goes into it. So we added another tablespoon of lemon juice and doubled up on the capers (2 tablespoons), but left the parsley at 2 tablespoons. Well, I'm not sure what it would have tasted like if it were by the recipe, but this "Chicken Piccata" turned out delicious! The risotto turned out okay, but was pretty salty (and we didn't add any additional salt/pepper at the end). I'm not even sure what the saffron did for the dish, if anything. I'm thinking it would have been better if we used low sodium chicken stock to cut back on the saltiness.

For dessert was the bread pudding. The recipe is actually "Panetonne Bread Pudding with Caramel Sauce". I have come to find out that panetonne bread is only available during Thanksgiving and Christmas. I do plan to make this again when I can find some of this bread, but after a lot of searching I gave up and decided I would just use some french bread instead. That was probably a big mistake for this recipe. The bread pudding was okay at best. I have made bread pudding before that is much better than this one was, but like I said, it may be much better with the correct bread being used.

On a side note, I did purchase a frozen Vanilla Pound Cake and plan to try the "Limoncello Strawberry Dessert" out again soon!

"Asiago Toasts"

• 1/3 cup HELLMANN'S or BEST FOODS Mayonnaise Dressing with Extra Virgin Olive Oil (I used Hellmann's Low Fat version)
• 1 cup shredded Asiago or Parmesan-Reggiano cheese (I used Asiago)
• 1 clove garlic, finely chopped
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed (optional)
• 1 tablespoon chopped flat-leaf parsley (optional)
• 1/2 French baguette, cut into 18 slices

1. In small bowl, combine all ingredients except baguette.
2. On baking sheet, arrange baguette slices in a single layer; spread cheese mixture. Broil until cheese is melted and golden, about 3 minutes.

"Chicken Piccata"

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 teaspoon butter
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon capers, drained

1. Combine flour, salt and pepper in shallow dish. Reserve 1 tablespoon flour mixture.
2. Pound chicken between weaxed paper to 1/2-inch thickness. (I buy the thin chicken breasts so you don't have to do this). Coat chicken with remaining flour mixture, shaking off excess.
3. Heat oil and butter in large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter; cover loosely with foil.
4. Add garlic to same skillet; cook and stir 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes or until thickened, stirring frequently. (I recommend using a whisk for stirring) Stir in parsley and capers; spoon sauce over chicken.

"Risotto alla Milanese"

• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 shallot, minced
• 1 cup Arborio rice
• 1/4 cup white wine
• 1 generous pinch saffron threads, ground to a powder
• 1/4 cup grated Parmesan cheese
• Salt and black pepper

1. Bring broth to a boil in medium saucepan over medium-high heat. Reduce heat to low; keep warm.
2. Heat butter and oil in deep saucepan over medium-high heat. Add shallot; cook and stir 30 seconds or just until beginning to brown.
3. Add rice; cook and stir 1-2 minutes or until edges of rice become translucent. Add wine and saffron; cook and stir until wine evaporates.
4. Reduce heat to medium-low. Add 1/2 cup broth, stirring constantly until broth is absorbed. Repeat until all broth is used. Stir in Parmesan cheese. Season with salt and pepper.

"Panetonne Bread Pudding with Caramel Sauce"

• 1/2 (2 pound) loaf panetonne bread, cut into 3/4-inch cubes (8 cups)
• 6 eggs
• 1/2 cup sugar
• 3 cups half-and-half
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Caramel ice cream topping

1. Preheat oven to 350 degrees. Grease 11x7-inch baking dish.
2. Arrange bread cubes in dish. Combine eggs and sugar in large bowl; whisk in half-and-half, vanilla, cinnamon and salt. Pour mixture over bread, pressing down to moisten top. Let stand 15 minutes.
3. Bake 40-45 minutes or until puffed and golden brown. Serve warm or at room temperature. Drizzle with caramel topping.