Read Online White Jacket Required by Jenna Weber - Free Book Online Page B
Authors: Jenna Weber
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oil
1 small summer squash, diced
1 red bell pepper, diced
1 yellow bell pepper, sliced
Freshly grated Parmesan cheese to taste
Freshly ground black pepper to taste
Make the pesto: Add the basil, garlic, and 2 tablespoons of the oil to a high-speed blender or food processor and blend on high until smooth. With the blender on low speed, slowly add the remaining oil in a stream, then add the lemon juice and cheese and continue blending until smooth. Transfer the pesto to a bowl and add the salt and pepper.
Make the pasta: Cook the pasta in a pot of boiling salt water until al dente , then drain and set aside. Dry the pot and return it to the stovetop. Heat the oil in the pot over medium-high heat until hot but not smoking then add the squash and bell peppers and cook, stirring, until just tender, about 5 minutes.
Add the pasta with about ½ cup of the pesto, or to taste, to the pot with the sautéed vegetables and toss to combine. Sprinkle with the freshly grated Parmesan cheese and black pepper and serve.
Spicy Roasted Root Vegetables
Serves 4
Aside from being a great way to practice your knife skills, this side dish is easy and delicious. Sweet potatoes or butternut squash make nice additions when they are available.
2 carrots, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 large parsnip, peeled and diced
Splash of olive oil
4 tablespoons minced parsley
Sea salt and pepper to taste
Cayenne pepper to taste
Preheat oven to 400°F. Keep all medium-size diced vegetables separate in little piles or bowls. Combine the carrots and rutabaga in a roasting pan. Roast for 5 minutes. Add the turnip and parsnips, drizzle with oil, and continue to roast until tender, about 5 more minutes. When the vegetables are tender, remove from oven, sprinkle with parsley, and season with salt and cayenne pepper.
Chicken-Pepperoni Parmesan
Serves 4
This is a great way to jazz up traditional Chicken Parmesan. Serve with spaghetti and additional sauce on the side.
2 eggs
¼ cup milk
2 cups panko breadcrumbs
½ cup flour
4 chicken breast halves, pounded thin
Salt and pepper to taste
2 tablespoons canola oil
1 large jar marinara sauce
¼ cup freshly grated Parmesan cheese
1 cup shredded mozzarella
2 ounces pepperoni (I use turkey pepperoni)
Preheat the oven to 450°F.
In a shallow dish or pie plate, combine eggs and milk. Put panko in another shallow dish, and spread out flour in a third shallow dish.
Season chicken with salt and pepper. Batter one breast at a time by dunking it in the egg-milk mixture, then the flour and finally the panko. Repeat until all chicken breast halves have been covered with batter.
In a large ovenproof skillet over medium heat, heat canola oil until shimmering. Add the chicken breasts and lightly fry until golden on both sides and cooked through, about 8 minutes.
Cover with marinara sauce, Parmesan, and mozzarella. Finally, lay the pepperoni slices on top.
Transfer the skillet to the oven and bake for 15 minutes.
7
MAKE THEM FEEL LIKE YOU CARE
I WAS DUE IN TO THE RESTAURANT AT FOUR OâCLOCK AND probably wouldnât get off until close to eleven, seeing as it was Friday night, the busiest night of the week at Royâs. On the kitchen counter were stacks of my notes from class, recipes for chicken stock and béchamel sauce, grease stains on the edges. I pushed them aside and wrote a quick note to Helen that I had some pasta primavera leftovers in the fridge from class and that I would probably be home late. Then, I untied my sneakers, flung them across the room, and hopped in the shower. I had a fresh burn on the inside of my right wrist, an unfortunate result of letting the tender skin touch a five hundredâdegree sheet pan full of Parmesan tuiles straight from the oven. The hot shower burned my blistery skin, and I held up my arm to shield it. Once upon a time, I had unblemished skin and manicured nails. Now my arms more resembled
1 small summer squash, diced
1 red bell pepper, diced
1 yellow bell pepper, sliced
Freshly grated Parmesan cheese to taste
Freshly ground black pepper to taste
Make the pesto: Add the basil, garlic, and 2 tablespoons of the oil to a high-speed blender or food processor and blend on high until smooth. With the blender on low speed, slowly add the remaining oil in a stream, then add the lemon juice and cheese and continue blending until smooth. Transfer the pesto to a bowl and add the salt and pepper.
Make the pasta: Cook the pasta in a pot of boiling salt water until al dente , then drain and set aside. Dry the pot and return it to the stovetop. Heat the oil in the pot over medium-high heat until hot but not smoking then add the squash and bell peppers and cook, stirring, until just tender, about 5 minutes.
Add the pasta with about ½ cup of the pesto, or to taste, to the pot with the sautéed vegetables and toss to combine. Sprinkle with the freshly grated Parmesan cheese and black pepper and serve.
Spicy Roasted Root Vegetables
Serves 4
Aside from being a great way to practice your knife skills, this side dish is easy and delicious. Sweet potatoes or butternut squash make nice additions when they are available.
2 carrots, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 large parsnip, peeled and diced
Splash of olive oil
4 tablespoons minced parsley
Sea salt and pepper to taste
Cayenne pepper to taste
Preheat oven to 400°F. Keep all medium-size diced vegetables separate in little piles or bowls. Combine the carrots and rutabaga in a roasting pan. Roast for 5 minutes. Add the turnip and parsnips, drizzle with oil, and continue to roast until tender, about 5 more minutes. When the vegetables are tender, remove from oven, sprinkle with parsley, and season with salt and cayenne pepper.
Chicken-Pepperoni Parmesan
Serves 4
This is a great way to jazz up traditional Chicken Parmesan. Serve with spaghetti and additional sauce on the side.
2 eggs
¼ cup milk
2 cups panko breadcrumbs
½ cup flour
4 chicken breast halves, pounded thin
Salt and pepper to taste
2 tablespoons canola oil
1 large jar marinara sauce
¼ cup freshly grated Parmesan cheese
1 cup shredded mozzarella
2 ounces pepperoni (I use turkey pepperoni)
Preheat the oven to 450°F.
In a shallow dish or pie plate, combine eggs and milk. Put panko in another shallow dish, and spread out flour in a third shallow dish.
Season chicken with salt and pepper. Batter one breast at a time by dunking it in the egg-milk mixture, then the flour and finally the panko. Repeat until all chicken breast halves have been covered with batter.
In a large ovenproof skillet over medium heat, heat canola oil until shimmering. Add the chicken breasts and lightly fry until golden on both sides and cooked through, about 8 minutes.
Cover with marinara sauce, Parmesan, and mozzarella. Finally, lay the pepperoni slices on top.
Transfer the skillet to the oven and bake for 15 minutes.
7
MAKE THEM FEEL LIKE YOU CARE
I WAS DUE IN TO THE RESTAURANT AT FOUR OâCLOCK AND probably wouldnât get off until close to eleven, seeing as it was Friday night, the busiest night of the week at Royâs. On the kitchen counter were stacks of my notes from class, recipes for chicken stock and béchamel sauce, grease stains on the edges. I pushed them aside and wrote a quick note to Helen that I had some pasta primavera leftovers in the fridge from class and that I would probably be home late. Then, I untied my sneakers, flung them across the room, and hopped in the shower. I had a fresh burn on the inside of my right wrist, an unfortunate result of letting the tender skin touch a five hundredâdegree sheet pan full of Parmesan tuiles straight from the oven. The hot shower burned my blistery skin, and I held up my arm to shield it. Once upon a time, I had unblemished skin and manicured nails. Now my arms more resembled
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