Monday, November 30, 2009

The Spice Market

I promised photos of the Spice Market in Istanbul . . . the photos speak for themselves. And, yes. It smells like it looks, only better.


Turkish Delight

Fresh Tea

Thursday, November 12, 2009

Lemon Basil Martini

So, in this house, and the one I grew up in, we LOVE basil. When I found this recipe, I knew it was meant to be. Plus, it was the start of fall, and I had a planter full of basil waiting to be used. Unfortunately, mother nature didn't get my memo, and freezing temperatures (we're talking 30 degrees here) killed all of my basil. Ugh. So, making a full batch of this lemon basil syrup wasn't in the cards. I cut the recipe by 1/4 since I only needed 1 cup for the martinis.

I made these when my mom came to visit (when I make the panang curry) and they were amazing; and amazingly delish with the curry.

Lemon Basil Syrup
4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
4 cups water
2 cups sugar
9 (4- by 1-inch) strips lemon zest

Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on and then discarding solids.

1 cup basil lemon syrup
3/4 cup vodka
1/2 cup fresh lemon juice

Shake with ice, strain and serve. Makes 3 generous martinis.

Adapted from on 10/24/09.

Saturday, November 7, 2009

Panang Thai Curry

There is a little Thai restaurant that my mom and used to go to for lunch in Madison (the name escapes me right now) and it had the BEST Thai curry. I have been searching for a comparable recipe for years, and I think I've found it. This simple dish brings all of the flavor of a Thai curry that you can replicate at home, with relatively common ingredients. I've made this dish a couple of times now and its great every time. (I made it once even for my mom, who agrees that it's just like the restaurant.)

If you decide to make this, which I hope you do, don't judge it until you've let it simmer for a while. I will admit that it seems a bit bland at first, but once all of the flavors have come together, you're going to love this exotic yet comforting dinner.

Panang Curry
Makes 4 to 6 servings

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 large garlic cloves, minced
1/3 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Sriracha
1 cup chicken/veggie stock
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 4 medium)
1 large red bell pepper, cut into 3/4-inch pieces
2 large boneless-skinless chicken breast, 1 inch cubes or 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup stock, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add cubed chicken (or tofu), carrots, and bell pepper; simmer over medium-low heat until carrots are tender, adjusting heat to low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Serve with basmati rice:
16 oz. Basmati Rice
28 oz. Chicken/Veggie stock
1 sm yellow onion, diced
1 lg clove garlic, pealed and smashed
2 Tbsp Olive oil

Add olive oil, onion and whole garlic clove to pot over medium-low heat. Sweat the onion over low heat for about 10 minutes. Remove the garlic. Add the stock and rice, and turn the heat to high to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

Adapted from Bon Appétit | February 2009 by Jeanne Thiel Kelley on 10/17/09

Thursday, October 22, 2009

Monkey Bread

My Mom made money bread when I was in high school on Sunday mornings. My sister and I had never heard of it until one evening when we were making dinner. My Dad started to go on and on about "monkey bread" and how Mom used to make it all the time when they started dating. He told us about how she would roll it in butter and parmesan cheese, and when it was done it was the best thing he'd ever eaten. [Keep in mind that this was before we had eaten dinner, so it was killing us.] Well, he talked about it enough that Mom broke down and made this version - not with parmesan cheese - with cinnamon sugar. I haven't had it in years, and I've certainly never made it before. This is definitely a method, not a recipe, but it couldn't be easier. I am pleased to report that my monkey bread, while not as perfect as Mom's, was SO good.

I used a frozen loaf of bread dough - it's in the freezer section - and followed the directions on the bag to proof it. For the brand I used (which I don't remember off hand), I took the frozen loaf out on Saturday night, right before i went to bed. I put it on a greased cookie sheet and put it in the oven. On Sunday morning, I had a perfectly risen loaf of bread [that I was about to tear apart and add a ton of calories to]. I took the loaf out, and preheated the oven to 350 degrees.

I melted 1/2 of a sick of butter, put about 2 cups of cinnamon-sugar on a plate, and buttered a bread pan. In the bottom of the pan put a nice drizzle of butter and cinnamon sugar, and mix it up. (If I had to guess, I'd say it was one tablespoon butter and 1 tablespoon cinnamon sugar).

Line the items up and do the following, in order:
1) Tear off a golf ball sized chunk of bread;
2) Dunk it in the melted butter (yes, I said "dunk" - this isn't health food people);
3) Roll the butter coated ball of dough in the cinnamon sugar;
4) Place in loaf pan.
5) Repeat until dough is gone.

Once you're done with that, put the rest of your cinnamon sugar on top of the loaf pan [or in the rest of your coffee], and bake it at 350 degrees, checking it after 30 minutes. I think this one baked for about 45 minutes.

When the loaf is done, place a serving plate on top of the loaf pan. Carefully, but quickly, flip it over and remove the pan. All of that caramel at the bottom will drip everywhere and be delicious. (Don't feel bad if you [or your husband] sticks a finger in those puddles to take a taste; just be warned that it is super hot.)

This is so good because the top is wonderfully crunchy from the cinnamon sugar, and the bottom is all gooey and . . . yum.

Tuesday, October 20, 2009

Moroccan Winter Squash and Carrot Stew

Sometimes things go as planned, and sometimes they don't. For example, the weather on Sunday was beautiful - mid-50s and sunny. That didn't stop me from sticking to my plan: staying inside cooking and reading all weekend.

I decided to make this dish for a few reasons - it sounded delicious, and we bought a lot of spices at the spice market in Istanbul that I haven't used yet. Plus, I am always looking for new recipes to use quinoa in; it is a complete protein and a grain!

The flavors in this dish are very comforting and hearty, with a slight suggestion of heat as you finish your bite. If you're leery of the cayenne, start with a 1/4 teaspoon and see what you think. You can always add more, but you can't take it out.

Moroccan Winter Squash and Carrot Stew


2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken/vegetable stock
1 14 1/2-ounce can diced tomatoes
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 can Chickpeas
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

2 cup quinoa* (Pronounced keen-wa)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/8 teaspoon salt
1/2 teaspoon turmeric
4 cups chicken/vegetable stock


For stew: 
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup stock, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes; add the can of chickpeas after the first 10 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa: 
Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups stock. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
NOTE: Sometimes I find a lot of liquid in my quinoa after 15 minutes and it tends to be too firm yet. So, I turn up the heat to medium, remove the lid, and check it after about 5 minutes. Use you best judgment - if it seems undercooked, it probably is. Don't be scared of this grain; it's pretty hard to screw it up.

Rewarm stew. Stir in the cilantro and mint, reserving about 1 tablespoon of the cilantro for garnish. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

* You can find quinoa in the natural section of the grocery store, or at a specialty market. It's a grain that has lots of protein, and it tastes great. If you're still not impressed or persuaded, go ahead and use rice.

Adapted from Bon Appétit | January 2006

Made on 10/18/09.

Thursday, October 15, 2009

Looking forward to bad weather . . .

Since the weather here in Milwaukee is terrible - we're talking 44 degrees, wind, and rain - I intend to stay inside all weekend cooking and reading; I hope to have a new batch of recipes ready for posting. We're not that far into fall, and I have already exhausted my favorites, including Roasted Squash and Sage Risotto.

(I am really looking forward to this weekend because Todd and I haven't spent a weekend at home without plans since we got married - it's liberating being free of plans.)

Thursday, September 3, 2009

The Best Vacation Ever

(Haiga Sophia, Istanbul)

The best vacation ever was also the best honeymoon ever, which was preceded by the best wedding ever. (I may be biased.) Part of the best honeymoon ever was the cooking class during our stay in Istanbul, Turkey.

The first thing people do is crinkle their face, and say, "Istanbul? What made you want to go there?" Well, why not. We jetted from Rome to Athens to Istanbul. We were already going to Greece, and Turkey is so close. After researching Turkey, and talking to people who had been there, we started to figure out what a cool place it is, and it exceeded our expectations when we finally made it there. We stayed at the most amazing hotel, Sirkeci Konak, and there was a free cooking class on our first night! There was one other Danish couple, and we made bulgar and beef kavurma, which is like a stew. After we finished preparing the meal, we all went up to the dining room to to eat - it was delicious! Later that night we went out to explore more of the city, which is when the picture of us in front of Hagia Sophia was taken.

There is so much more about Istanbul - like the Spice Market. AMAZING. Don't worry - I'll share more later.

Kuzu Kavurma
(Stewed Meat)
Lamb leg, onion, green pepper, tomato, mushrooms, garlic, salt, black pepper, paprika, thyme, cumin, sunflower oil

Cut meat into small pieces, sear in hot oil. In another pan, saute onions and garlic until golden brown. Add the sliced green pepper, mushrooms, tomatoes and spices. Once the meat is browned, add it to the vegetables and allow to simmer.

Kisir (Bulgar)
Dried crushed wheat (bulgar), scallions, parsley, black pepper, salt, chili, mint, thyme, olive oil, tomato paste, chili sauce, pomegranate syrup

Put the bulgar in a bowl and stir in the water. Let rest for 10 minutes at room temperature. Add all remaining ingredients to the bulgar, and combine. Allow to rest overnight for the flavors to meld.

If anyone is interested in amounts for these recipes, please let me know. The recipes above are all they gave us.

Monday, August 17, 2009

Pesto Pea Salad

I rarely find a recipe that I don't tweak or change. I also don't make many dishes with only a few ingredients and/or spices, but this is one of them. It's perfect.

This salad is such a great sumer dinner. Not only does it have great flavor and texture, it takes 5 minutes to throw together. We had it for dinner tonight on its own, although it would be great with some crusty bread, and a grilled chicken breast marinaded in pesto.

Pesto Pea Salad
1/4 lb baby spinach, washed
10 oz. frozen peas, defrosted
1/2 c. prepared pesto
1 tsp. salt
4 Tbsp toasted pine nuts

Place all ingredients in a bowl. Toss. Eat.

* I really like to use the frozen baby peas from Trader Joe's.
Recipe from Ina Garten's Barefoot Contessa at Home, page 77 (2006); my picture :)

Thursday, August 13, 2009

Pancetta-Wrapped Peaches with Basil and Aged Balsamic - Stuart Brioza | Food & Wine

Ok - this sounds so good! I am going to try it this week. I think with a salad, and a nice sauvignon blanc with fresh peaches sliced into the wine... I am in love with the Geyser Peak Sauvignon right now; its a good price and easy to find. Also, since aged balsamic isn't in my budget, I will use a balsamic reduction. All you need to do is simmer the balsamic until it has reduced to a desired consistency. Doing this produces a richer and thicker vinegar, very similar to an aged balsamic.

You can find the recipe here:

Image by Food & Wine Magazine
Shared via AddThis

Wednesday, August 12, 2009

Monday, August 10, 2009

Farmer's Market Pasta

So, not only do I have a problem with using the oven, I avoid it. I mean, really. What is the point of baking a pasta dish that is perfectly good without the extra step. Case in point, Penne with Corn, Zucchini and Basil. Sounds delicious. It does not, however, sound like I need to wait an additional 45 minutes to eat it, or dirty more dishes for that matter, by baking it. Plus, eliminating some of that cooking keeps the veggies perfectly cooked, and the sauce fresh. This is my stove top only adaptation of Penne with Corn, Zucchini and Basil; I call it Farmer's Market Pasta. You can easily pick up the majority of the ingredients at your local farmer's market - if you're in Madison, stop by Creekside Farm, and say hello to Mark and Chris, my honorary Uncle and Aunt!

Farmer's Market Pasta
Kosher salt, to taste
1 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 3 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1 small yellow onion, diced
8 tomatoes, cored, seeded and cut into 1-inch chunks
2 Tbs. chopped garlic
2 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
2 Tbs. tomato paste
1/3 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Start boiling the water for the pasta.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Next add the tomato sauce, basil, mozzarella and Parmigiano-Reggiano to the bowl with the vegetables and toss to combine.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, add to the sauce, toss - enjoy!

Adapted on August 5, 2009 from Williams-Sonoma Kitchen.

NOTE: I also think this would be a great make ahead dish: sauté the corn, then the zucchini, and set aside. Prepare the sauce, put a lid on it, and move it to the back of the stove. When you're ready to eat, cook the pasta, and turn the heat on under the sauce. I don't think you need to reheat the veggies; I didn't last night and there was probably an hour break. Toss it all together and enjoy. Oooo, I bet this would be great if you grilled the corn on the cob, then cut it off to add.

Thursday, August 6, 2009

The Best Potatoes

I'm not sure what to call these delicious nuggets of potato heaven, but they are so good I'm not sure they need a name. Any reference to "those potatoes you made that one time," will automatically populate this recipe in my brain. It's simple, really. Boil whole, unpeeled, fingerling potatoes in liberally salted water* until fork-tender. Drain, and allow to cool until they can be handled. Split each potato lengthwise, and salt the cut side generously. In a 10" saute pan over medium heat, put in about a tablespoon of butter - we're looking for a pond of butter. Not a lake, but a pond. Lay the potato halves, cut-side down, into the butter pond. (I said good, not healthy.) DO NOT TOUCH THEM. Let them get nice and toasty in the pond. I'd say after 5 minutes check the bottom of ONE - we're looking for golden brown deliciousness. Once there, remove the little gems to a plate, cut-side up, and sprinkle with freshly chopped herbs. I used chive, parsley, and thyme. So good. SO GOOD. I really thought this was appropriate to accompany my Julia Child dish. The potatoes are, after all, in a pond of butter.

Note: To properly boil a potato, I was taught to scrub the potatoes, place them all in a pot, and then fill the pot with cold water to cover the potatoes by a couple of inches. Place the pot on the stove and place on a high heat to bring to a boil. To check for doneness, pull a potato out of the water and stick a fork in it. If there is a lot a resistance and it is hard to put the fork in, then they need to cook longer. If the fork slides in easily, the potatoes are cooked.

* Please, please, for the love of your pot, please do not salt the water until it has reached a boil. Adding salt before it reaches a boil will cause the bottom of your pot to get pock marks from the settled salt.

Tuesday, August 4, 2009

How I Met Julia Child

I have to introduce my debut newspaper article by admitting that I cannot pronounce the name of this dish, Paupiettes du Boeuf. However, I take solace in the fact that Nancy Stohs, the food editor for the Milwaukee Journal Sentinel, cannot either. You can find my article, as well as more pictures of the process and fellow blogger's tales on the Milwaukee Journal Sentinel's website at

There are two things that I did not mention in the article: how AMAZING the sauce was and how much more we enjoyed this as leftovers. I served the Paupiettes with green beans (obviously) and fingerling potatoes. (Come back tomorrow for the potato recipe - so good!)

Without further ado:

In an era when a craving can be fulfilled by hopping online to your favorite food website for a recipe, a 40-year old cookbook can be intimidating. To avoid feeling overwhelmed while using Mastering the Art of French Cooking, I read the recipe I chose at least a dozen times. Feeling confident, I began with the filling for the Paupiettes du Boeuf (p. 318), which means braised stuffed beef rolls. I lovingly call this dish “meat stuffed meat.”

The stuffing of pork, veal, and herbs was a snap, after I visited most of the grocery stores in Milwaukee for ground veal. The next step was stuffing the pounded slices of beef, which seemed simple enough. However, when the rolls hit the heat, the meat shrank and the toothpicks I used to secure them were not holding; I should have used string as Julia had directed. My amazing husband Todd came to the rescue: he had asked a butcher for some string on the sly. He triumphantly handed it over, and we began to tie the remaining paupiettes. What a breeze they were to sauté, and decidedly more attractive. The remaining steps were equally straightforward – add it all into the pan, and braise it at 325 degrees for about an hour and a half. Well. I am once again reminded that straightforward does not equal uncomplicated. I suppose this is the part where I confess: I do not use the oven very often, and it shows.

Once I put the pot into the oven to braise, I checked on it several times to baste the paupiettes. Each time the liquid seemed to be at more of a boil. This is where I went wrong, and why my paupiettes were dry. Julia Child (and likely author Julie Powell) would be so disappointed. I completely forgot a basic principle: if you boil meat it will become dry. And so it was with this dish. All I can say is that in an era where we retrieve recipes online, and can read the reviews of home cooks before us, using this book is something like a pop quiz. You had better know (and remember) your stuff before you set out – like “do not boil meat.”

Paupiettes du Boeuf

½ cup finely minced onions

1 tablespoon butter

6 ounces lean ground pork

6 ounces lean ground veal

3 ounces fresh pork fat, minced fine

1 clove garlic, mashed

1/8 teaspoon dried thyme

Pinch of allspice

Big pinch of pepper

¼ teaspoon salt

¼ cup chopped parsley

1 egg

2 ½ pounds lean beef (top round or chuck), cut into 18 cross-grain slices ¼ inch thick and 3 inches in diameter

Salt and pepper

2 to 4 tablespoons rendered pork fat or good cooking oil

½ cup sliced carrots

½ cup sliced onions

3 tablespoons flour

1 cup dry white wine or dry white vermouth

1 ½ cups brown stock or canned beef bouillon

1 (4-inch) square of fresh pork rind, bacon rind or salt-pork rind, simmered 10 minutes in a quart of water, then drained

1 large herb bouquet (6 parsley sprigs, 1 bay leaf and ½ teaspoon dried thyme) plus 2 cloves garlic tied together in cheesecloth

1 tablespoon prepared Dijon mustard

1/3 cup whipping cream

Parsley sprigs

Needed equipment: 3-quart mixing bowl, wooden spoon, white string, a heavy fireproof casserole about 10 inches in diameter and 2½ to 3 inches deep, bulb baster, wire whip.

Cook onions slowly in butter 7 to 8 minutes, until they are tender, but not browned. Scrape into mixing bowl.

Add pork, veal, pork fat, garlic, thyme, allspice, pepper, the ¼ teaspoon salt, the chopped parsley and egg. Beat vigorously with wooden spoon until thoroughly mixed.

Flatten each slice of beef to a thickness of 1/8 inch by pounding between two sheets of wax paper with a wooden mallet or rolling pin. Lay meat flat on a board and sprinkle lightly with salt and pepper.

Divide the meat stuffing into 18 portions and place one on the lower third of each slice. Roll meat around stuffing to form cylinders about 4 inches long and 1½ inches thick. Secure each with 2 ties of string. Dry with paper towels.

Preheat the oven to 325 degrees.

Heat rendered pork fat or oil in heavy casserole until almost smoking. Brown paupiettes lightly, a few at a time, and remove to a side dish. Reduce heat to medium and brown vegetables slowly 4 to 5 minutes, stirring. Then add flour and brown it slowly 2 to 3 minutes. Remove casserole from heat and immediately beat in wine, then stock or bouillon.

Lay rind in bottom of casserole. Place paupiettes over it, and add more stock or bouillon, or water, if necessary to the liquid so paupiettes are barely covered. Add herb bouquet.

Bring to a simmer on top of stove. Cover casserole and set in lower third of preheated oven. Regulate the heat so the paupiettes simmer very slowly 1½ hours. Baste them two or three times with liquid in casserole.

Remove paupiettes to a side dish and cut off trussing strings. Strain cooking liquid into a saucepan and degrease thoroughly. Boil down sauce if necessary, to concentrate its flavor. You should have 1½ to 2 cups thick enough to coat a spoon lightly. Correct seasoning.

Off heat, beat mustard and cream into sauce. Simmer 1 minute. Rearrange paupiettes in casserole or a fireproof serving dish, and pour sauce over them.

(Recipe may be prepared in advance to this point. Film top of sauce with a spoonful of stock or melted butter. When cold, cover and refrigerate.)

About 10 minutes before serving, reheat barely to a simmer on top of stove. Cover and simmer slowly 5 minutes or so, basting paupiettes frequently with sauce. Serve from the casserole, or arrange paupiettes on a platter, spoon sauce over them and surround with rice or noodles. Decorate with parsley sprigs.


P.S. I finally found the ground veal at Sendick's.

Wednesday, July 15, 2009

Gouda & Prosciutto Stuffed Chicken

This dish is so sinful, no one will believe that it's not bad for you. I adapted this from a health food cookbook! It is really good served with some sauteed asparagus.


1½ lbs. Chicken breasts (3)
2 c. Buttermilk (use more if necessary to cover)
3 slices Prosciutto
3 slices Smoked Gouda cheese
1½ c. Italian breadcrumbs


Place a chicken breast between plastic wrap, and pound until about 1” thick. Using a boning knife, slice the breast in half lengthwise, leaving one long side together. Repeat with all chicken breasts. Place the chicken in a bowl, cover with buttermilk, and allow to marinade for 20-30 minutes.

Heat a large non-stick skillet with a little EVOO over medium heat. Place breadcrumbs on a plate; set aside. Working with one chicken breast at a time, remove from the bowl and lay a piece of cheese and prosciutto in the middle of each one. Making sure the breast is still coated in buttermilk, dip it in the breadcrumbs to coat. Place the chicken in the hot pan.

Once all of the breasts are golden brown on both sides, place the pan into the oven for 18 minutes, or until the chicken is cooked through. Allow chicken to rest for 10 minutes before serving.

Adapted from Healthy Cooking by William-Sonoma; recipe created on 3/9/09.

Note: I found the best prosciutto and smoked gouda cheese slices at Trader Joe's.