Iâve been craving boxed Mac & Cheese since @Olunia started the Mac and Cheese thread
Here is my Annieâs Aged Cheddar and Shells Tuna Casserole, featuring fancy tuna from the Azores, cremini, celery, green onion, dill and parm regg.
Iâve been craving boxed Mac & Cheese since @Olunia started the Mac and Cheese thread
Here is my Annieâs Aged Cheddar and Shells Tuna Casserole, featuring fancy tuna from the Azores, cremini, celery, green onion, dill and parm regg.
Yep, I live south of SF.
The Italian market near us sells nduja, but itâs almost a kilo. Not sure I can use it up fast enough, much as I would like to buy some - especially as itâs impossible to find back home.
Last nightâs meal was lovely fresh fettuccine tossed with local white & green asparagi, pancetta, and a few oyster shrooms that needed to be used up. Sweat a finely diced shallot in olive oil & butter, added the pancetta and shrooms, splash of rosĂ©, sploosh of cream, fresh parsley, s&p et voila: dinner was served. Iâd blanched the asparagi in advance, so they just needed to be tossed in at the end to heat through. Really lovely, seasonal meal. Side was arugula with lemon oil, s&p and grated parm. Simples, as @Harters likes to put it
Not so much on a salad kick as a dont-feel-like-cooking streak
The last half fennel bulb shaved, arugula, red onion, sautéed trumpet and oyster mushrooms, and leftover steak.
Tasty, but today I go to the store for some new inspiration
Thatâs my kind of meal.
So from a professed chicken cutlet eater-repeater :), what is the difference between that and a chicken schnitzel?
Schnitzel literally means Cutlet in German. Same thing.
Chives are called Schnittlauch because you cut them.
Technically, a top quality schnitzel is pounded very thin before being breaded and fried.
I donât know if cutlets need to be pounded thin, to be considered good ones.
Scallopine is usually pounded thin like good schnitzel.
I was curious if @gcaggiano made his schnitzel any differently than he makes his cutlets, since he says he eats cutlets weekly
Oh okay! Sorry for being pedant!
So my âusualâ cutlets are a blend of Italian breadcrumbs, a little bit of panko, lots of Pecorino, and various seasonings.
Schnitzel I followed a recipe (loosely, not sure how authentic it is) using crushed Ritz crackers and plain panko, in addition to paprika and garlic/onion powders in the breading. Also Dijon mustard in the egg mixture.
Tonightâs dinner was a shrimp salad. The shrimp was poached in a little water with a lemongrass stalk and lime leaf. The shrimp was tossed in a dressing of fish sauce, Sriracha, lime juice and herbs (basil, mint, coriander). Summer is here!
So in Vienna, Austria, they tend to use salt-and-pepper seasoned dry breadcrumbs (finer than panko), and it needs to be pan versus deep fried. And thereâs this trick that makes it different from just a regular olâ cutlet:
"âWhere I come from we prefer a crisp, light schnitzel with a crust that rises like a soufflĂ©.â
The secret, he said, is to trap air in the crust when you cook the meat by moving and shaking the pan. After dipping the veal in flour, egg and bread crumbs, he put a cutlet in the skillet, swirling it so the hot oil undulated over the cutlet in waves. This motion creates steam that lifts the crust away from the meat, allowing the bread crumbs to crisp without sticking to the veal in a gummy mass.
Indeed, his schnitzel was a golden, gorgeous thing, with a puffy crust that shattered at the touch of a fork, and tender meat within. He served it with cucumber salad and lingonberry jam."
âŠ
âbecause the cutlets were not quite one-eighth-inch thick â the proper thickness for schnitzel, according to mr. lohninger â i pounded them a little with a rolling pin. then, without handling them too much, i gently dipped them in flour, egg and bread crumbs. when they were all nicely coated, i dropped a cutlet in hot oil, swirling the pan as instructed. the meat puffed slightly and browned beautifully. the chicken was soft and savory (thanks to a pinch of cayenne and nutmeg) beneath the ultra-crisp crust.â
Hereâs a recipe from Gourmetâs Old Vienna Cookbook:
Tonight I made (boxed) jambalaya with real Cajun green-onion sausage. I doctored it with the Trinity and served with air-fried okra.
Thanks for the info! Mine are always pan fried.
That okra looks delicious!
Adapted Smitten Kitchenâs Skillet Ravioli with Spinach to use some tortellini, baby kale and spinach mix, and Boursin. I also added some Calabrian chiles. Parmesan at the end. Excellent!