DINING WITH BATALI

STUFFED CHICKEN LEGS: Braciole di Pollo

New Year is spending quality time with Adam Sandler ! Yes - -for two days we were glued in front of the big screen in our jammies watching the funny guy who refers himself an "egg head" in most of the scenes ... I am not sure how many more to go but we have more than 10 DVDs in our stack --

 

..from "Wedding Singer"  to "50 First Dates"  to "Longest Yard" to "Happy Madison" to "Happy Gilmore" to "Longest Yard"...blah blah..I lost track...but there's more  tonight...

 

This is a new way of cooking chicken! We are taking a break from the long line of antipasto we served last night and a real dinner composed of cornbread, au gratin potatoes, salad and this lovely chicken dish will surely be a welcome treat tonight. The kitchen smells like rosemary and basil --Yum! 

Mario Batali's version: Page 311

Maria B's version:

I have left over ham so I used them instead of the prosciutto di parma. Also  I substituted fresh herbs with the dried version instead.

1 cup chopped ham
1 cup bread crumbs
1 cup chopped provolone
2 large eggs, lightly beaten
1/2 cup chopped italian parsley
1 tbsp dried basil
1 tbsp dried rosemary
grated zest of 2 lemons
8 chicken legs  deboned
salt and pepper

HERE'S HOW:

• Preheat oven to 450 degrees
• In a bowl, combine ham, bread crumbs, provolone, eggs parsley, basil, rosemary and lemon zest.
• Lay chicken and season with salt and pepper
• Place filling on top and roll chicken. Seal using a kitchen twine
• Roast the chicken for 35-45 minutes
• Slice and serve

GAME HENS WITH POMEGRANATE: Beccazini alla Melagrana

I look at my youngest teen and I feel fortunate that through this Batali challenge, we have the opportunity to spend more time together. I remember reading a book which highlights that our children are not ours to keep on our side forever but we are just borrowing some of their precious time until they can soar on their own.

Would you believe that this teen has killed and dressed a live chicken and when she was 10 years old? (Nanny showed her how to dress a chicken when they were on a vacation at their grandfather's farm) - -Good for her! I only learned to bake a whole chicken when I tried Batali's DEVIL'S CHICKEN: Pollo al Diavolo. Hopefully in the future, when she's my age - -she can look back on this blog and remember all the fun times we had!  

Oh well - -full disclaimer: The recipe used game hens but again, I cannot find it at Walmart so I used regular chicken and used the seasonings in this recipe to mimic the flavor.

Mario B's version: Page 326

Maria B's version:

In the original recipe, it recommended six  game hens to be cooked in a pan together with the olive oil until golden brown (5 minutes) before it is transferred to the oven. Since I used a whole chicken, I skipped the step by step details on frying and baking and just went straight to the baking method.

seeds of 1 large pomegranate
1 whole chicken
1 cup sweet marsala
1 tbsp chopped fresh mint
salt and pepper
4 tbsp butter (melted)
2 tbsp extra virgin oil
2 tbsp dried sage leaves
zest of 2 oranges

 

HERE'S HOW:

• In a small bowl, mix pomegranate and marsala. Set aside for an hour
• Preheat oven to 400 degrees
• Season chicken with salt and pepper
• Stuff the chicken with the seeds (about half of the mixture)
• Mix together butter, mint, orange zest and sage and baste it on the chicken.
• Place chicken in a pan and drizzle with olive oil and remaining pomegranate seeds
• Bake for 50-60 minutes

CHICKEN THIGHS WITH SAFFRON OLIVES AND MINT: Pollo allo Zafferano

Another lazy Saturday and nothing really on the agenda except that it's Walmart Day for me. I totally spaced out and forgot that I will be traveling on September 21. My calendar is so booked this week so I may have to  work on my presentation this weekend.

Mario Batali was in the news (something about not paying rent for his John Dory restaurant?) -- Oh well, hope he'll get that straighten out soon!

Lunch is another simple Mario chicken dish - -Taste like an asian dish  (chicken tinola) but instead of the ginger flavor in it, it's the mint factor that makes it different.

Mario B's version: Page 310

Maria B's version:

I let it simmer until the broth is reduced by a third of the original quantity.

flour for dredging
12 chicken thighs
salt and pepper
1 onion, diced
1/2 tsp saffron threads
1 cup olives (i used black pitted for this batch)
1 cup baby carrots
3 cups chicken stock
fresh mint leaves

HERE'S HOW:

CHICKEN STEW WITH POLENTA,CELERY ROOT AND SAGE: Pollo all' Americano

My right ear is aching from endless phone meetings today. Soooooo starving as I only had a toast for lunch (or was  it breakfast?). Wow--no wonder my head is aching now.Anyway, I can't wait to try the COLLECTOR'S COCOA CAKE I baked earlier today.

I just realized it's already September - time flies so fast! I remember during this time in Asia, "BER" is considered as the official entry to the holiday season (yup -- christmas decors will be installed and major departments store window decorations will be unveiled).

Anyway...hungry here

 

Mario B's version: page 313

Maria B's version:

If you are making polenta/cornmeal from scratch - - follow the instruction in the box (bring water to boil, add cornmeal/polenta, stir until thick, pour into baking pan, let cool and cut). I have some left over cornmeal (approx 1/2 cup) and I simply added it to the sauce at the same time I added the chicken.

8 pcs chicken thigh
1/2 cup all purpose flour
 salt and pepper
6 tbsp olive oil
1 onion
1 celery root
2 ribs celery
2 cups fruity wine
1 cup tomato sauce
2 tbsp dried sage leaves
italian parsley
1 tbsp lemon zest

HERE'S HOW:

CHICKEN IN THE STYLE OF CANZANO: Pollo Canzanese

 I just learned that  I'll  be traveling again in 2 weeks. It's Saturday and I am going to relax!I'll worry about the details of my presentation on Monday.

Oh yeah...couch potato time with our giant screen, bag of skittles and my lovable Dorito's as I watch  DUPLICITY today. You see, I got hooked up with Julia Robert's films since Pretty Woman (was that in 2000? ). It's the  modern day Cinderella -rags to riches chick flick then- - and guess what - -I was one of those who sighed and drooled over Richard Geere  (but where's that guy now anyway).

 I liked Julia then so let's see if I will still like her now. That's why  we are cooking lunch early ...and I am allowing left overs (for hubby's lunch next week).

Oh no, I forgot I have a block of Asiago cheese in my chiller - -waaaah, I hope it's still edible.

Okay, stop thinking about work ..focus on Julia

Mario Batali's version: Page 320

Maria Belinda's version

Yes! I know how to brine now. For this recipe, season the chicken with salt and place in a large bowl. Add cold water and set aside for 30 minutes. Another easy to make dish where you just let it cook on its own.

2 lb chicken
1 tbsp salt
2 sprigs rosemary
2 tbsp dried sage leaves
4 bay leaves
1 tbsp diced garlic
cloves
black peppercorn, crushed
1 small dried hot chile
2 thick slices of prosciutto
3/4 cup red wine
chopped italian parsley

HERE'S HOW:

DEVIL'S CHICKEN: Pollo al Diavolo

Lazy Sunday! As expected, I woke up at 7am and I didn't win the lottery. Time to clean up my refrigerator, so I am making a different version of  FRITATA WITH SPINACH AND CHEESE: Frittata di Spinaci e Cacio where I combine veggies, herbs and left over spinach.

Too bad the cat is sleeping today as I wanted to show him the whole chicken (bigger than him) we've prepared for lunch.

Mario Batali's version: Page 319

 

Maria Belinda's version:

It is imperative that you season the inside of the chicken well. In the recipe, Mario recommended to brush the chicken with a spicy oil (combination of olive oil, jalapenos and red pepper flakes heated in the oven) but I took this out of the mix and served it on the side instead.

1 whole chicken, rinsed and patted dry
1/4 cup black pepper
6 tbsp extra virgin olive oil
2 tbsp dijon mustard
1/2 cup chopped italian parsley
2 tomatoes
1 tbsp balsamic vinegar

 

HERE'S HOW:

CHICKEN FROM THE TOWN OF AVELLINO: Pollo Avellino

Still so early  at the Casa d' Batali! Today is the last weekend before school starts and as always, we have gazillions of errands for Saturday. We have an appointment at 10:30 for our US passports so we thought we'd mess up the kitchen early so we don't have to eat out.  I am running low on ingredients so instead of using mushrooms, I substituted with zucchini.

This is supposed to be a spicy dish (Mario recommended to use 8 jalapeno peppers) but I only used 2 so teens may enjoy it. Just like the other dishes we've tried, this is an easy fix - -just let the chicken simmer for a long time.

Mario Batali's version: Page 324

 

DAY 11

Maria Belinda's version:

6 tbsp extra virgin olive oil
8 pcs chicken
1 medium onion
2 tbsp chopped garlic
1 bell pepper
2 small jalapeno
1 zucchini
1 cup white wine
1 cup water 
dash of dried basil
1/2 cup chopped italian parsley

 

HERE'S HOW:

SPICY SICILIAN CHICKEN: Pollo in Stemperata

We just finished eating lunch and it's time to make dinner again?  Wow - -time flies when you're having fun! For the real chefs who emailed me today -- thanks for the encouragement! Yeah - - I hope my family will not hate Batali after this challenge. So far so yummy good  -- still on Day 5 though! Still reading through the pages and I was thrilled that Batali substituted italian tuna for anchovies (hubby  hates anchovies) so one big rock down.  Thanks for the emails - -I'll respond tonight!

I'm crossing out the easy dishes and this one is a no brainer - similar to a Filipino dish I know, the difference is using red wine with reduction technique. Versus Mario's, I skipped on the olives and 5 dried hot chiles. Probably  not as hot as Mario will present it - -but a PG 13 on the spice level (teens don't like spicy), but don't worry -- it has a zing to it!

My 1/3 italian bloodied hubby gave me a thumbs up on this and since our teens only eat like a bird - -he had tons to bring to work next week. You like that honey huh?

Mario Batali's version: Page 316

 

DAY 5

Maria Belinda's version:

10 pieces chicken thighs
salt and ground pepper
3 tbsp extra virgin olive oil
1 red and 1 green red bell pepper
1 rib celery
1 zucchini
baby carrots (i just grabbed from the bag)
2 medium carrots
1 big tomato
1 tbsp capers
dash of dried mint
3 twigs of chopped italian parsley
pinch of hot red pepper flakes

STEP 1: Season chicken with salt and pepper. Cook in olive oil until brown. Set aside

 

STEP 2: Cook potatoes, peppers, celery, zucchini, carrots, tomato, capers to the pan. Toss, toss, toss. Season with salt and pepper.

 

STEP 3: Add wine and return the chicken ot the pan. Bring to a boil and simmer until the chicken is cooked through (15-20 minutes). Stir in mint, parsley and red pepper flakes.

 

STEP 4: Drizzle with olive oil and serve.

 

HAVE YOU TRIED THIS  RECIPE YET?  Send me an email and I will post your creations! 

FAN TESTIMONIALS:

From Martha S. - August 3,2009 : "Hi MB- I tried your spicy sicilian chicken recipe today. Hubby won't eat zucchini nor eggplant so I used whole mushrooms instead. It's pretty good. Thanks for your recipes :) I'm enjoying it."

CHICKEN HUNTER'S STYLE - Pollo alla Cacciotora

This is my first dinner with Molto Mario! The only change I made was substituting pancetta with sweet ham. Pancetta is a type of dry, cured meat. This reminds me of ham slices we use to purchase for Christmas in Manila.

Despite the sustitution I made, overall this dish turned out well. This reminds me of a traditional chicken cacciatore dish, but what makes it  truly different and special  is the combination of rosemary, garlic and wine in the sauce.  This is a must try!

Mario Batalli's full version: See page 322

 

DAY 1:

Maria Belinda's version:

2 cloves garlic, minced
2 tbsp dried rosemary
salt and black pepper
1/2 cup extra virgin olive oil
1 large yellow onion chopped
1 cup mushroom
1 cup ham
4 ribs celery
1 cup white wine
1 cup chicken stock (store bought)
1 cup tomato sauce (store bought)
pinch of sugar
pinch of red pepper flakes

ESTIMATE COST: $9-$11

STEP 1: Season chicken with garlic, rosemary, salt and pepper, olive oil. Set aside for 30 minutes. Sear the chicken in olive oil until golden brown. Transfer chicken to a plate.

STEP 2: Add onion, mushroom, ham and celery and cook until onions are golden brown

 

STEP 3: Add tomato sauce and chicken  broth. Cook for another 20 minutes

STEP 4: Serve with rice or steamed carrots