Fallen Souffle

I am embarrassed that I have not posted this earlier. Our family and friends really showed their love to Evan and I this Christmas by getting us gifts that were edible. Evan and I are definitely foodies and we take it very seriously. So we dedicated one night to celebrating our Christmas gifts…oh it was delish!

We started with a nice beer selection from our friend Cory and his wife who also included a set of lovely Guinness glasses. For an appetizer, we baked up some rice balls from Brooklyn Pork Store which were absolutely heavenly. Rice and cheese and as assortment of Italian meats all rolled into a nice ball and fried…what could be better! For the main event, Evan expertly grilled some Omaha Steaks and I added a side salad with dressing from my Uncle’s Italian restaurant in Greenville.

This was quite a spread, so much so that I don’t even think we had dessert that night! Nonetheless, we thoroughly enjoyed our food gifts and are thankful to have friends and family that know us so well!

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I received 3 new cookbooks for Christmas, all of which I love and each cover a different aspect of cooking. One that I was really happy to unwrap was the new Ina Garten cookbook, Barefoot Contessa at Home. I have read this book cover to cover a few times already because I love her take on creating a warm and inviting home environment. I am in a bit of re-decorating mode right now and I think it is because of this book. Ina provides once again simple and elegant recipes that are so classic but so good! One of my new years resolutions is to make one new recipe a week and I am trying to make each of the recipes in her new book.

So the first recipe tested is the classic Chicken Picatta. I have made this before so I was familiar with the process and the flavors. I cut her recipe in half so that we wouldn’t have too many leftovers (or overeat- which is probably more likely!). I think because I halfed it the recipe didn’t create as much sauce as I would have liked. Yet Evan was ok with that because the chicken itself was like a schnitzel so he was happy. This chicken was so moist, I was really surprised. Ina instructs that the chicken should be pan fried quickly to get some color and finish it in the oven. I love this method because it provides a nice crust yet it doesn’t burn and the chicken doesn’t dry out.

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