You ever feel like you’re behind the train
… and it just pulled out of the station. That’s how I felt last
week with the new changes to the newspaper. I wrote my column in
the same way, but with the new format, it read like an
ill-conceived jumble. It seemed choppy. It made me grumpy and pouty
… until I remembered that I could just try t
o improve it.
You ever feel like you’re behind the train … and it just pulled out of the station. That’s how I felt last week with the new changes to the newspaper. I wrote my column in the same way, but with the new format, it read like an ill-conceived jumble. It seemed choppy. It made me grumpy and pouty … until I remembered that I could just try to improve it.
Since I started writing this column seven years ago, I think the newspaper has been morning, afternoon, morning. Some people like morning delivery and some people hate it. What I say is this: Read the paper whenever you darn well feel like it. Just because it arrives at 6 a.m. doesn’t mean you have to read it by 8 or even by noon.
The look of the newspaper will no doubt grate on a few nerves. As a former graphics director, I love it. It’s very bright and open and, with time, I think readers will feel it’s easier to find what they want to read.
I am very excited that my column is now appearing weekly in the Morgan Hill Times and Hollister Free Lance. Gilroy Dispatch readers have been communicating with me for years, and now I welcome Morgan Hill and Hollister readers to do the same.
As always, I will try to respond to your requests, e-mails and phone calls as soon as I can. When you e-mail etiquette questions, I won’t reveal the source. And I love to receive recipes from readers. They’re the best because they’ve already been tested by someone in our own community.
The other big change to the newspapers is the Saturday delivery. I’m thrilled to be in the weekend paper. People can take a little more time with good stories and have a cup of coffee while they read.
I hope readers will have a chance to plan a few meals for the week, grocery shop with some ideas in mind, and perhaps plan a special Sunday dinner for their families.
What is it they say about change? That it’s the only certain thing.
Excuse me while I run to get on the train. And now for some recipes …
• Chicken with Braised Lentils and Spinach: This chicken recipe comes in two parts from “Lidia’s Italian-American Kitchen” by Lidia Bastianich. Reader Karen Brogen from Hollister has cooked it often as a “company dish” but says her family loves it, too. I think it’s a great way to use boneless, skinless chicken breasts.
A few tips: Have the meat counter cut the prosciutto a little thicker than usual so that it doesn’t burn and dry out. Don’t be scared by the length of the instructions; they’re easy, but need to be explained the first time through.
• And for dessert: Try these chocolate and peanut butter cookies from “Chocolate on the Brain” by Kevin & Nancy Mills. Grammy Stoughton of Morgan Hill suggested I look at this cookbook and I was wowed! The title fits and, if you’re a chocolate lover, I’d suggest checking it out at the library. A warning: You will feel like eating dessert immediately, no matter what time of day it is.
• A reminder: Restaurant reviews are DUE! Write in a short comment about your favorite dining experience over the summer. A note: We’re short on Morgan Hill and San Jose reviews. Anyone have some input? Please e-mail to jd****@****ic.com.
Happy cooking!
Notes & quotes
• Anonymous Etiquette: E-mail question from Gilroy: “I love gravy. Is it OK to pour it over everything on my plate or is that considered rude?” The answer comes from “How to Eat an Artichoke” by Rochelle Udell: “A light touch is the key. Gravy or sauce should never be poured or ladled onto everything on your plate at random; rather, it should be used sparingly, and exclusively on the dish for which it was intended. If you wish to soak up the extra gravy, put a small piece of bread into the sauce and retrieve it with your fork …”
• Quote of the week: “If the point is sharp, and the arrow is swift, it can pierce through the dust no matter how thick.” ~ Bob Dylan
Chicken with Braised Lentils and Spinach
6 medium (about 7-ounce) boneless, skinless chicken breast halves
6 thin slices imported Italian prosciutto
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes
Salt
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Prepare the braised lentils with spinach through step 1 (see Lentil recipe).
Step 1: Preheat oven to 375°F. Trim excess fat, skin and cartilage from the chicken. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
Step 2: Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat so the chicken doesn’t burn or stick in places.
Step 3: Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape sliced Fontina over the chicken to cover them completely. Dot center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
Step 4: While the chicken is in the oven, finish the braised lentils. Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
Serve: Spoon a mound of lentils onto the center of a warm dinner plate, top with a chicken breast and spoon sauce around the lentils. Makes 6 servings.
Braised Lentils with Spinach
2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained
Step 1: Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
Step 2: Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
Chocolate Chip Peanut Butter Cookies
1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for greasing
3/4 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-ounce package) semisweet chocolate chips
1/2 cup peanut butter chips
1/2 cup dry-roasted peanuts
Step 1: Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking sheets. Set aside.
Step 2: Put the butter, peanut butter and the sugars in a large bowl. Beat with an electric mixer or a wooden spoon until smooth and creamy. Add the eggs and vanilla and beat again. Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended. Add the chocolate chips, peanut butter chips and peanuts and mix thoroughly.
Step 3: Using teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. Place the balls on each cookie sheet, 3 cookies per row in 5 rows. Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter. Bake each batch, one cookie sheet at a time, for about 10 minutes. The cookies will be firm to the touch and just beginning to brown. Remove from the oven and cool on the sheet for about 3 minutes. Then transfer with a spatula to a cooling rack. Makes 40-50 cookies.
