Dinner & a Movie: Kate's "Fried" Zucchini Chips

My husband and I love watching movies. Whether it is in a dark movie theater, on our couch in our pajamas, or in a lecture hall - we love any kind of movie experience. (To explain the lecture hall - we took several film classes together in college and watched some of the great classics in hard plastic chairs behind a desk.)

During the summer we were delighted to find that a restaurant next to our local movie theater was offering a "dinner and a movie" pre-fix. For a very reasonable rate, a couple can get two entrees, two salads or soups, and two movie tickets. We jumped at this opportunity and have been frequenting these venues most Friday evenings since July. So much so now, that they know us. They don't card us. They know what we order. They ask us what movie we're seeing. They gave us a frequent diner card. And last week when we brought two of our good friends with us, they were so excited that they gave us free dessert!

I love this restaurant's fried zucchini chips. They are a delicious appetizer, however we've learned the hard way that ordering an appetizer on top of the salad and entree, is just too much food. I had been saying for a while that I should make some at home for us to enjoy, and I finally got around to it. I believe that my version is much healthier, as I bake mine instead of frying them. These are really tasty, and while we snacked on them one day before dinner, they would be great to put out at a party as an hors d'oeuvre. We dipped them in pizza sauce, which was a great pairing, but if you want to experiment, I also think ranch dressing or marinara sauce would be a good accompaniment.

Kate's "Fried" Zucchini Chips
Ingredients
1 pound zucchini (about 2)
½ cup Parmigiano-Reggiano, grated
½ cup plain dry bread crumbs
2 eggs, eggs whites only
cooking spray
½ teaspoon oregano
kosher salt and freshly ground black pepper, to taste
½ cup pizza sauce (I use Trader Joe’s)

Directions
Preheat oven to 450°F. Spray a large baking sheet with cooking spray.

Slice zucchini in ¼ inch-thick rounds. Crack egg whites into a small bowl, discarding egg yolks. In another small bowl, combine Parmigiano-Reggiano, bread crumbs, salt, pepper, and oregano. Dip zucchini in egg whites, and then in bread crumb mixture, thoroughly coating zucchini in each. Lay zucchini on a large baking sheet in a single layer. Coat all zucchini with cooking spray.

Bake for approximately 25-30 minutes (until crispy and golden), turning zucchini halfway. Serve with pizza sauce, for dipping.

Celebrity Sighting: Sweet Potato and Black Bean Burritos

A perk of living in New York City is all of the celebrity sightings that you happen upon during your everyday routine. My husband and I used to keep a list of everyone we ran into in the street, in stores, at work, in church… you name it! After a few years, the conversation turned into, “who haven’t we seen?” I remember the first movie/television set I saw in the city. I had been working in NYC for only a couple weeks, and saw a film crew set up on my way to work. I thought to myself, “How can I go to work now? I need to stay and watch the production all day!” I made it to work, and the awe that I had from my first film set encounter quickly turned into, “Get out of way, I have to get to work!!” (For the record, Law & Order loved to film on the streets I used to walk from our apartment to work.)

Back in February of 2004, my husband and I had spent a typical Saturday afternoon in Central Park, and then wandered over to the then-newly constructed Time Warner Center for a smoothy from Jamba Juice. We stopped in Williams-Sonoma to see what was new, and we happened upon a celebrity chef encounter! Sara Moulton was signing copies of her latest book. I immediately used my cell phone to call my mom to see if she wanted a copy. And even though she already had one, I received the go-ahead to purchase another copy and get it autographed for her. Sara Moulton was so friendly, and my husband and I engaged in conversation with her about restaurants in a college town that we had all previously lived in.

This recipe is one of my favorite Sara Moulton recipes, and one that we even discussed with her. It is an excellent entrée if you are looking to please both vegetarians and meat-eaters. Based on my experience, it freezes pretty well too, if you want to make a lot and save some for future lunches or dinners. The black bean spread is so excellent on it’s own, I have made it to put in quesadillas. You could use that part of the recipe for any other dish that needs black bean spread. The cumin and the chili powder work wonderfully with the black beans! Garnish these with your favorite fixings! (I regularly use cheese, salsa, sour cream, and cilantro.)

Sweet Potato and Black Bean Burritos
(From Sara Moulton Cooks at Home, slightly modified)
Ingredients
2 sweet potatoes, about 10 oz. each
2 tablespoons olive oil
cooking spray
1 onion, finely chopped
2 garlic cloves, minced
½ teaspoon cumin
½ teaspoon chili powder
1 (15 oz.) can black beans, rinsed and drained
½ cup vegetable stock
Kosher salt and freshly ground black pepper, to taste
¼ teaspoon ground nutmeg
Ten 6-inch flour tortillas (wheat tortillas will work, too)
2-3 green onions, white part only, thinly sliced
I cup Monterrey Jack cheese, shredded
Optional: Shredded romaine, sour cream, salsa, pickled Jalapenos, grated Cheddar cheese, chopped cilantro, etc.

Directions
Preheat oven to 400°F. Prick potatoes with a knife in several places and bake in a small baking pan until very tender, about 1 to 1 ½ hours.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the cumin and chili powder and cook for 1 minute. Add the beans and vegetable stock, cover, and cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 1 ½ cups.

Remove the potatoes from the oven and cool. (Keep the oven at the same temperature.) When the potatoes are cool enough handle, halve and scoop out the flesh. Place the flesh in a small bowl and use a fork to mash coarse. Discard the skins. Add the nutmeg and season with salt and pepper. You should have 1 ½ to 2 cups.

Spread the tortillas with roughly equal amounts of the bean mixture. Tops with equal amounts of the potato puree. Sprinkle on equal amounts of cheese and green onions. Roll the tortillas into cylinders and arrange, seam side down, on a baking sheet (large enough to hold the burritos in one flat layer). Spray the tops with cooking spray.

For a soft burrito, cover with foil and bake until warmed through, about 20 minutes. Bake uncovered for a crisper burrito. Arrange the garnishes attractively in bowls and let diners garnish their own burritos.

Note: I bake my burritos covered with foil for 15 minutes. I then remove the foil and bake them for another 5 minutes. I then top the burritos with cheddar cheese (or other Mexican or Taco cheese blend), and bake for 1 minute, until cheese melts.

Squash Sauce: Rigatoni with Squash and Prawns

As I made my last tomato purchase of the year at the farmers' market last week, I also made my first butternut squash purchase. The squash were on the tiny side, so I actually got two. Butternut squash is a vegetable that many of us may have eaten early in life (in the form of baby food), but probably strayed away from into our childhood and adolesence. If you haven't had a butternut squash during your adult life, I'd encourage you to revisit it! It is naturally sweet, creamy, and very healthy. It can be challenging to deconstruct (you need a sharp knife and a strong arm), but during this time of the year and into winter, you can find it pre-cut in the produce section of grocery stores.

I most frequently use butternut squash in soups and as a side dish (I simply roast it with extra-virgin olive oil, salt, and pepper). This recipe actually turns the squash into a creamy sauce for pasta. It looks like mac 'n' cheese, but is so much better for you! I make this recipe with shrimp, but it would make a wonderful vegetarian entrée without the shrimp.

Rigatoni with Squash and Prawns
(From Giada's Kitchen)
Ingredients
* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

End of the Season: Penne with Triple Tomato Sauce

I went to the farmers’ market last week and while ushering out one season, I welcomed another. It was my last chance to purchase fresh tomatoes for the year (a frost came the next day), and I purchased them in bulk. I grabbed as many tomatoes as I could carry and spent a few days pondering how to best use them. I ended up making one final batch of soup, and some tomato sauce that I’ll freeze and pull out during the winter as a reminder of warmer days.

The tomato sauce I made is a no-cook recipe that is quick and easy. It incorporates three different kinds of tomatoes (fresh tomatoes, tomato paste, and sun-dried tomatoes) to create an intense tomato flavor. Instead of using extra-virgin olive oil, I use the olive oil that the sun-dried tomatoes have been resting in. I also double (at least) the amount of tomato paste. I tossed a little sauce with some cooked penne, and have reserved the majority of it for later uses. You could use this with ravioli, chicken, and I have even poached eggs in it. I garnished the penne with a little Parmigiano-Reggiano.

Penne with Triple Tomato Sauce
(From Food & Wine, August 2007)
Ingredients
* 1 pound penne
* 2 medium tomatoes (5 ounces each), cut into 1-inch dice
* 4 oil-packed sun-dried tomatoes, drained
* 2 tablespoons tomato paste
* 4 large basil leaves
* 1 garlic clove
* 1/3 cup extra-virgin olive oil
* Kosher salt and freshly ground pepper

Directions
1. In a large pot of boiling salted water, cook the penne until al dente.
2. Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
3. Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

His and Hers: Chicken Scallopine with Saffron Cream Sauce

I first tried this recipe a couple years ago for my husband. The good news for him was that he loved it. The bad news for me was that it smelled delicious and I couldn’t try it. After a few times of suffering through the savory smells of making this dish, I wised up and made my own vegetarian version so that I could try it too. I used Quorn Naked Chik'n Cutlets and vegetable broth. I am so glad that I did because I was definitely missing out!

There are two key moments in the process of this recipe that I look forward to. The first is deglazing the pan with the white wine. It smells so good. The second is the addition of the saffron, which smells even better. Saffron is the world’s most expensive spice, but I’ve found it priced reasonably at Trader Joe's. I serve this over couscous that has been cooked in either vegetable or chicken stock.

Now when I make this recipe, I get two burners going with a pan on each. I make one version with chicken for him, and one version with the alternatives for me. We end up with a lot of food, but everyone ends up happy with this one!

Chicken Scallopine with Saffron Cream Sauce
(From Giada's Kitchen)
Ingredients
* 2 tablespoons olive oil
* 1 pound chicken cutlets (scallopine)
* 2 shallots, sliced
* 1 clove garlic, minced
* 1/2 cup white wine
* 1 1/2 cups chicken broth
* 1/4 teaspoon saffron threads
* 1/2 cup heavy cream
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons chopped fresh flat-leaf parsley

Directions
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

Sprinkle with parsley and serve immediately.

Additional: Cook 1 (10 oz.) box of couscous in vegetable or chicken broth. Serve chicken and sauce over couscous.

Recipe Sharing: Summer Orzo Salad

I’ve been sharing recipes through this blog for a couple months now, and I’m also excited that readers have started sharing recipes with me! My friend Christina emailed me with several of her favorite recipes last week. As I read through them, I grew really excited because they all incorporated so many ingredients that I enjoy cooking with. It was hard to decide which one to begin with, even with the recommendations she narrowed down for starters.

Her Summer Orzo Salad caught my eye because I already had all (but one) of the ingredients in my pantry or refrigerator. At first glance, the salad sounds sweet with the juice and fruit, however the mustard, salt, and garlic add a savory element to it. The one ingredient I lacked was the raisins, so I substituted dried cranberries instead, which tasted great and added a hint of fall to an otherwise summery salad. I also only needed 1/3 cup of extra virgin olive oil.

The was absolutely delicious and very easy to make! I can’t wait to make this salad again to share with other people!

Summer Orzo Salad
Ingredients
1 lb. box orzo pasta
1/3 cup orange juice
½ cup dry apricots, chopped
½ cup golden raisins (or dried cranberries)
Zest from 1 lemon
1 Tbs. garlic, minced
1 tsp whole grain mustard
2 tsp kosher salt
1 tsp freshly ground black pepper
1 (4 oz.) package goat cheese, crumbled
½ cup basil, coarsely chopped
2/3 cup extra virgin olive oil
½ cup pinenuts, toasted

Directions
Cook pasta al dente, drain and rinse with cold water. Allow to cool at room temperature. While pasta is cooling, combine orange juice, apricots, raisins, lemon zest, garlic, mustard, salt, and pepper. Fruit will plump and soften slightly. Toss Fruit mixture with cooled pasta, cheese, basil, olive oil, and pine nuts. Chill for at least one hour before serving.

Blackout Dip: Kate’s Layered Taco Dip

I find myself making my layered taco dip frequently for gatherings. It’s a popular dish that everyone seems to enjoy. My husband loves it too. I used to make a batch for the two of us to sit down and eat for dinner. In fact during the first night of the Northeast Blackout in August 2003, we sat on our couch in our Manhattan apartment finishing the layered taco dip we had started the night before (that would have spoiled in the fridge), and drinking the leftover margaritas (that would have melted in the freezer).

This is a flexible dip, as different layers can be added and omitted based on your personal preferences. I think everyone has their own version of Layered Taco Dip. Some include seven layers; some have nine. I have seen some recipes that mix cream cheese with sour cream. When I made this the other day, I actually added Greek yogurt as I was short on sour cream. Whichever way you choose to make yours, I beg you leave out the black olives if you’re serving to a crowd. I find it hard to find someone who is a fan of black olives. If you ever watch people at a party eating layered taco dip, notice how they take their tortilla chips and try to scoop around the olives, leaving a pile of black olives for clean up. You can hold the olives, and instead garnish with chives, green onion, cilantro, and/or chopped jalapeño. This dip doesn't keep well for long, so it's best to make this right before serving.

Kate’s Layered Taco Dip
Ingredients
1 (16 oz.) can refried beans (I use fat free vegetarian beans)
1 (16 oz.) container of light sour cream
1 (1 oz.) package low-sodium taco seasoning
½ recipe Kate’s Chunky Guacamole
2 cups shredded cheese (Mexican or Taco variety – one that includes Monterrey Jack and Cheddar)
3 tomatoes, diced
¼ cup chopped chives or green onion

Directions
Remove beans from can and to remove excess liquid, drain in a colander lined with paper towel. Spread beans on a large platter.

In a small bowl, mix sour cream with taco seasoning. Spread on top of beans, leaving the edge of the beans visible.

Make ½ recipe of Kate’s Chunky Guacamole. Carefully spread on top of sour cream, leaving the edge visible.

Sprinkle cheese on top of guacamole, and top with tomatoes. Garnish with chives or green onion. Serve immediately with tortilla chips.