PhotoRecipe: Lemon Scaloppine With Roasted Veggies & Quinoa Pilaf

Dear Friends & Eaters,

Last week I posted a status update on Facebook and Twitter asking you to guess where I was.  Some people guessed I was in Vancouver (due to my latest CityProfile), or Hong Kong. Some other friends or followers guessed I was in Italy.  All these guesses are incorrect. And no, I was not in a secret military facility being briefed to become a member of Marvel’s Avengers.  My only secret power as a kitchen goddess is that I can slice onions till the cows come home.  I was in the middle of the Ocean, yes, but no Nick Fury, Tony Starck (would have loved that!), Bruce Banner, Thor or Captain America were keeping me company.  I was invited by Holland America to be a Celebrity Guest Chef on their cruise to Bermuda. I had a wonderful time teaching 3 cooking classes and I promised the audience the recipes. This is from my first demo on Day 2 of the cruise.

Lemon Scaloppine

  • 1 boneless chicken breast sliced in 4 equal slices
  • 1 cup of AP Flour
  • 1 lemon, zested and juiced
  • 1 cup of chicken broth
  • ½ cup of dry white wine
  • 2 tbsp of EVOO
  • 2 tbsp of butter

Preheat the EVOO in a large pan over medium heat.  Sprinkle the chicken with salt and pepper and dredge with flour. When the oil is hot but not smoking place the chicken slices in the pan and sear on both sides.  Deglaze the pan with lemon juice and wine.  When the alcohol evaporates add the chicken broth.  Reduce to low heat, cover the pan and let cook for 15 minutes, shaking the pan from time to time. Test for doneness of the chicken with a meat thermometer and serve.

Roasted Cauliflower and Broccoli

  • 1 cauliflower, cut in florets
  • 1 broccoli, cut in florets
  • 1 tbsp of Italian seasoning
  • 2/3 cup EVOO
  • 1 ½ tsp kosher salt

Preheat the oven at 375F. Line a baking sheet with parchment paper.  In a large bowl combine EVOO, Italian Seasoning and kosher salt, mix to combine.  Place the broccoli and cauliflower in the bowl and coat with the oil mixture.  Spread the vegetables in the baking sheet and bake until they are slightly caramelized on the outside.

Quinoa Pilaf

  • 1 cup of white quinoa
  • 1 cup of chicken broth
  • 1 cup of water
  • 1 tsp of kosher salt
  • ¼ cup toasted pine nuts
  • ¼ cup of raisins, soaked in water and chopped
  • 2 tsp of EVOO

Place the quinoa in a sauce pot with water, broth and salt. Bring the water to a boil and reduce to simmer, stir from time to rime to allow for even cooking.  Drain the raisins and toast the pine nuts.  The quinoa will be ready in about 10/15 minutes, when each seed looks like it is open and has a curly edge.  When the quinoa is cooked and still warm add the pine nuts and raisins. Adjust with more salt if necessary and the EVOO.