Cookaholics Bulletin Board

CI's chicken piccata, roasted asparagus, wild rice, salad with citrus...

Lindsay,

Somewhat inspired by you, last night we got a half-baked pizza from Arizmendi Bakery, and had it with an antipasto assortment ( roasted red peppers, coppa, oil-packed sardines, pecorino sardo, and salt-cured olives with rosemary ).

I am flattered and honored to have inspired the Fuzzy -- not easily done!

Made some Quiche Lorraine Sunday Afternoon and decide to make some onion soup to accompany it since we had a new 10 lb bag of onions and some extra Gruyère from the Quiche.

I made CI's Orchietti with sausage, roasted peppers and broccoli. I was expecting more from it, the sausage and peppers were kind of lost. Edible to be sure but not to be repeated. Anyone have a really good recipe along these lines?

Mary

Mary, here is a similar dish that we really enjoy. It's from Rozanne Gold's book "Little Meals". Called Thunder & Lightening:

3/4 lb. cooked orecchietta or similar style pasta
1/4 cup olive oil
2 cloves garlic minced
2 cups cooked chick-peas or a 15-1/2 oz can, drained
1 tsp dried sage leaves
1 cup chicken broth
1-1/2 tsp cracked pepper
2 T butter
Salt to taste
1/2 cup grated Parmesan

Heat olive oil in a non-stick skillet and add garlic and chick-peas.
Cook over high heat until chick-peas begin to pop.

Add sage, broth and pepper. Lower heat and let broth reduce by a quarter

Drain pasta well. Put in a large bowl with the butter. Add chick-peas and broth and toss well.

Add salt to taste. Divide evenly into warm bowls and serve with remaining Parmesan.

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To this, I add hot Italian sausage, skin removed, cut into 1" pieces and sauteed until brown & crispy. Remobve from pan and add chopped greens, your choice, and cook until beginning to wilt. This addition may require adding a bit more chicken broth to the final dish.

fitzie

spelling edited

Oh yum, I am trying that next. I love your additions. Thanks!

Mary

CI's recipe is pretty much exactly the same as most others out there for the ingredients. The one comment I'd make is that using broccoli rabe is a more flavorful alternative to broccoli. It's got more bitterness, so adds more flavor notes to the dish.

Amy

I'm trying to use up stuff in the fridge...

SV chicken breasts with a quick sear. Made a riff on Sauce Chasseur using shallots, reduced veal stock, sake, madeira, tomato paste, porcinis and tarragon. Broccolini sauteed with butter, shallots, anchovies, thyme and a thai chili; topped with some burrata, toasted panko and pine nuts. Rounded it out with garlic and lemon infused roasted new potatoes.

It was rich and filling, but I hadn't eaten all day, so it was welcome.

Amy

Had some beef left over from burgers, so ground it up chili-sized and made some tomato meat sauce. Kicking it like it was uni days again!