I referenced this as a Facebook link, but the pizza chain, Sbarro’s, declared bankruptcy earlier this month. I was a little taken aback - a food like pizza, so affordable, but a company seeking bankruptcy? Because of the economy, many families have decided to sustain from eating out, so restaurants have taken a hit over the past few years. Also with a product like pizza, where its ingredients are cheese and flour, it is more costly to produce. This family-started company, whose founders immigrated here in the 1950s, expanded their business into one of the “great” American food chains is now restructuring. I hope for Sbarro’s Inc that this process helps them rebuild, and the company can continue to be a food icon in America.
Thursday, April 21, 2011
The Brian Special
It’s a rare sight when I prepare an American-Italian meal – pasta and chicken parmigiana – but it’s Brian’s favorite, so at least once a month, I’ll make something he’ll definitely enjoy. I was curious of the origins of the dish. Yes, it’s typically found at most chain restaurants and delis, and I had assumed it somehow came from the north with a name like “Parma-“; was I wrong! It is thought that the dish comes from southern Italy (Sicily and Campania take claims to being the originator region of the meal), where it started as eggplant parmesan. The eggplant is a staple in southern Italian cuisine, thus as the dish evolved, layers became chicken and then veal. Today, it’s a more common American dish than Italian, but it is still a beloved favorite by many (especially Brian!)
One of the reason why I don’t cook this meal as much is because there are so many healthier alternatives, but with some tweaking, you can make it a little better (it’s like how diet coke is to coke, sort of). I use whole wheat bread crumbs from my stale bread pile, part-skim mozzarella cheese, and bake the chicken instead of frying. Also, I usually don’t have sauce on hand, so if it’s made and frozen, there’s usually a chance that I’ll make this dish.
1 egg beaten with a tbsp olive oil
½ cup bread crumbs with oregano, salt, pepper, garlic powder
1 cup tomato sauce
½ cup part skim mozzarella cheese
2 chicken breasts
Dip chicken in egg mixture and bread. Bake at 400F for 25 mins. Heat tomato sauce. Remove chicken from oven and spread tomato and cheese on top, and place back into the oven to melt cheese. Enjoy!
Sunday, April 17, 2011
French Onion Soup
Probably, you have noticed a trend with my blog entries; I’m backlogged with food, from my pantry to my freezer, and I don’t like throwing anything away. I’ve made a roast twice this year, and I’ve freeze the cooking liquid with the thought that I’d use it as beef broth.
With the weather changing, comfort food recipes will be put away, but with a cool day like today, I decided to make French Onion Soup. It's a great soup that's usually in everyone's "top five" soups. Here's my recipe:
1 large yellow onion
4 sprigs of thyme
1 bay leaf
1 tbsp unsalted butter
salt and pepper to taste
1 tsp flour
½ cup red wine
2 cups beef stocks
2 cups water
sliced Italian bread, toasted
1 cup grated Gruyère cheese
½ cup mozzarella cheese
Cut onion in half, and then with each half, slice onion thin. Melt butter and add sliced onions, thyme, bay leaf and salt and pepper to taste.
Cook over low heat for 25 mins, occasionally stirring. Add 1 tsp flour and cook for 2 mins. Add wine to deglaze the pan and cook for 2 mins.
Add beef stock and water and cook for ½ hour until favors meld together.
Pour into ovenproof casserole pot. Place toasted bread on top and add cheese.
Place in broiler for 3 mins until cheese melts.
This made soup for four. This was a great recipe for my first time making onion soup, and though a little time consuming, the soup was worth it. Note, the original stock I made had carrots and mushrooms, but your stock doesn't need to have these ingredients. Also, I used red wine because that's what I had opened, but white is good to use too.
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