What a wonderful luncheon with some great friends today. It started out with smoked salmon from Patak:
http://growitfirst.blogspot.com/search/label/Patak
Followed by a chopped Kale, Cabbage, Brussels Sprout, Dried Cranberry, Pumpkin Seed in a Poppy Seed Dressing Salad.
The main event:
Chicken Rollatini followed by Dulce De Leche Cookie Bars- YUM!
Chicken Rollatini:
Here is what you’ll need:
1 slice country white bread
5 TBSP extra virgin olive oil
1 tsp. chopped fresh sage (right from my kitchen garden)
Kosher salt and freshly ground pepper
2 oz. provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
8 chicken cutlets
8 slices of pancetta (we used Prosciutto)
1 cup chicken broth
2 cloves garlic chopped
1 15 oz. can cannelloni beans
1 head escarole or chicory, trimmed and roughly chopped
1 TBSP unsalted butter
1. Preheat the oven to 400 degrees. Cut the bread in half then cut each half crosswise into 4 strips, toss with 1 TSBP olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta or prosciutto and secure with a tooth pick.
Heat a large ovenproof nonstick skillet over medium-high heat; add 2 TBSP olive oil. Add the chicken and cook, turning until browned. (4 Minutes) Add 1/4 cup broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through 7-8 minutes.
Meanwhile, heat the remaining 2 TBSP olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through. about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 tsp salt and a few grinds of pepper. Cook, stirring occasionally until the escarole is tender. (7 minutes)
Remove the chicken from the skillet using a slotted spoon,. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
Dulce De Leche Cookie Bars:
Here is what you’ll need:
First make the Duce De Leche by:
Pouring two 14 - ounce cans sweetened condensed milk into a 9-13 inch baking dish. Cover with foil and set in a roasting pan, add enough hot water to come halfway up the sides of the dish. Bake a 425 degrees until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. Makes 2 cups but you’ll only need one for this recipe.
Now for the cookie bars: Here is what you’ll need-
Cooking Spray
2 cups plus 1 TBSP all purpose flour
1 1/2 sticks cold unsalted butter diced
1/3 cup confectioners sugar
1 TBSP pure vanilla extract
1/2 tsp kosher salt
1 cup Dulce de leche
1/4 cup semi sweet chocolate chips
1/4 cup pecans, chopped
Preheat the oven to 320 degrees. Line a 9 inch square baking dish with foil, leaving a 2 inch overhang on two sides. Coat the foil with cooking spray.
Pulse 2 cups flour, the butter, confectioners sugar,1 tsp vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minutes. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until
firm and lightly browned. 25-30 minutes. Transfer to a rack and let cool 5 minutes.
Meanwhile, combine the Dulce de leche, heavy cream, egg yolks and the remaining 1 TSBP flour and 2 tsp vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center 20- 25 minutes.
3. Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil Remove the foil and cut into pieces.
It was a glorious day and we had such fun together. This is something we have to do more often. Love my friends.
http://growitfirst.blogspot.com/search/label/Patak
 |
| Photo Credit: CK Worley |
Followed by a chopped Kale, Cabbage, Brussels Sprout, Dried Cranberry, Pumpkin Seed in a Poppy Seed Dressing Salad.
 |
| Photo Credit: CK Worley |
The main event:
Chicken Rollatini followed by Dulce De Leche Cookie Bars- YUM!
Chicken Rollatini:
Here is what you’ll need:
1 slice country white bread
5 TBSP extra virgin olive oil
1 tsp. chopped fresh sage (right from my kitchen garden)
Kosher salt and freshly ground pepper
2 oz. provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
8 chicken cutlets
8 slices of pancetta (we used Prosciutto)
1 cup chicken broth
2 cloves garlic chopped
1 15 oz. can cannelloni beans
1 head escarole or chicory, trimmed and roughly chopped
1 TBSP unsalted butter
1. Preheat the oven to 400 degrees. Cut the bread in half then cut each half crosswise into 4 strips, toss with 1 TSBP olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta or prosciutto and secure with a tooth pick.
 |
| Photo Credit: CK Worley |
Heat a large ovenproof nonstick skillet over medium-high heat; add 2 TBSP olive oil. Add the chicken and cook, turning until browned. (4 Minutes) Add 1/4 cup broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through 7-8 minutes.
Meanwhile, heat the remaining 2 TBSP olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through. about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 tsp salt and a few grinds of pepper. Cook, stirring occasionally until the escarole is tender. (7 minutes)
Remove the chicken from the skillet using a slotted spoon,. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
 |
| Photo Credit: Food Network Magazine |
Dulce De Leche Cookie Bars:
Here is what you’ll need:
First make the Duce De Leche by:
Pouring two 14 - ounce cans sweetened condensed milk into a 9-13 inch baking dish. Cover with foil and set in a roasting pan, add enough hot water to come halfway up the sides of the dish. Bake a 425 degrees until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. Makes 2 cups but you’ll only need one for this recipe.
 |
| Photo Credit: CK Worley |
Now for the cookie bars: Here is what you’ll need-
Cooking Spray
2 cups plus 1 TBSP all purpose flour
1 1/2 sticks cold unsalted butter diced
1/3 cup confectioners sugar
1 TBSP pure vanilla extract
1/2 tsp kosher salt
1 cup Dulce de leche
1/4 cup semi sweet chocolate chips
1/4 cup pecans, chopped
Preheat the oven to 320 degrees. Line a 9 inch square baking dish with foil, leaving a 2 inch overhang on two sides. Coat the foil with cooking spray.
Pulse 2 cups flour, the butter, confectioners sugar,1 tsp vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minutes. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until
firm and lightly browned. 25-30 minutes. Transfer to a rack and let cool 5 minutes.
 |
| Photo Credit: Food Network Magazine |
Meanwhile, combine the Dulce de leche, heavy cream, egg yolks and the remaining 1 TSBP flour and 2 tsp vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center 20- 25 minutes.
3. Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil Remove the foil and cut into pieces.
 |
| Photo Credit: R. S. Worley |
It was a glorious day and we had such fun together. This is something we have to do more often. Love my friends.
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