Dean and Deluca Chicken Recipe
I'm making D and D's recipe for Golden Chicken Breasts with Prosciutto, Fontina and Fresh Sage. It calls for flattened chicken breasts to be wrapped in prosciutto and then dipped in egg and pan fried, then finished in the oven. Has anyone tried this recipe? If so, is the egg necessary? Does it look appetizing when cooked? I'd appreciate any tips or insights you might have...
I don't know. However, I will never understand why people change recipes -i.e is the egg neccessary??? If you change it don't count on it turning out right. I hate it when I give someone a great recipe and they change the ingredients and then don't understand why it doesn't taste the way it does when I make it!! I use the D&D cookbook and their recipes, when followed faithfully, are excellent.
Come on, think about it for two minutes. Cooking merely by following the recipes seems little more inspired than an elementary exercise in chemistry lab. If someone cannot mess around successfully with a recipe, then someone doesn't know what's happening to the food, how it changes, how it improves. Few cookbooks (that I own, at least) are intended to lock down home cooks into step with unalterable recipes. Those that do are geared neither towards teaching nor having any fun. I'm sure Mr. Dean and Mr. Deluca, to have gotten where they are, have altered quite a few recipes in the efforts to make great food. Following their recipe to the letter is all well and good, but experimentation is the creative force of change and improvement. Not to mention sometimes the steps are perfectly asinine. Lighten up.
re: Feed Me
You can alter and create but you should know what you are doing..
understand the recipe and reasons for ingredients and steps.
How many times have you slapped your forehead after reading the post
recipe comments at "Epicurious" site? (I didn't have cream so I
substituted handlotion.) (An example of creativity in reporting.)
Take it easy, emilief-- don't get your apron in a twist. The egg dip in this recipe is simply meant to help the prosciutto adhere to the chicken and, after making it last night, I can say that the step could easily be eliminated. It sounds like you should talk to these friends about how they're using your recipes-- this would probably be more effective in solving your complaint than griping at someone you don't know on Chowhound.
I agree that people should cook creatively. However, if you want the thing to come out right you need to follow the recipe faithfully. These people have tested these recipes. Once you make it the right way, sure, fool around with it and do whatever you want but don't complain if it isn't good. My recipes are the result of many experiments and then many years of making it using the exact things that have made it great. I am only saying that once it is in a book, especially a good one, it has been tested tried and true! PS if you eliminate the egg, I guess the proscuitto won' t adhere to the chicken!
Not to get involved in a fray but. . . I make Susan Spungen's pancetta-wrapped chicken breasts (tucking a sage leaf and some mushed roasted garlic under pancetta). Then saute and bake.
I find refrigerating the contraption before sauteeing helps all to adhere -- and no egg in sight!
I make a similar chicken dish from Susan Hermann Loomis' Farmhouse Cookbook. It calls for proscuitto INSIDE which may be the way to go with this recipe.
Flatten chicken breasts.
Cover one side with a piece of proscuitto, a large basil leaf, and 2T goat cheese mixed with S&P and finely minced garlic.
Roll, and dip in egg(you can use just whites, or milk instead)
Dip in fresh bread crumbs and saute a few at a time in a heavy skillet in olive oil till golden on all sides. No toothpicks necessary to hold together.
Transfer the rolls to a baking dish and bake at 350 for about 30 minutes, depending on how large the breasts were.
The last 10 minutes of baking:
Saute 2 cups sliced mushrooms in 2 T butter. Season with dill and S&P, then deglaze pan with some dry white wine. Pour over the breast rolls and finish baking. I cut them into 3 or 4 slices each to show off the pinwheel effect.
These are delicious and great "company" food.
Don't be intimidated, and follow your instincts when cooking. Feel free to experiment and alter if you're ready to learn from your trials. Sometimes you'll have hits, sometimes not, but that's how you learn to cook and go beyond following recipes.
There are no rules.
I made certain peices of the chicken with the egg, but made a couple without just to see. Since I refrigerated the chicken after I wrapped it in the prosciutto adhered just fine wihtout the egg and I think it allowed you to see the pretty fried sage leaf underneath more easily than with even the thin layer of egg over the top. This was a for a dinner party and everyone really liked it. I'd def. recommend making it again, though the stuffed chicken recipe from toodie jane also sounds good.
Chez Panisse Cookbook (Waters and Bertoli one) has a wonderful stuffed chicken recipe. I used thighs and breasts. I'll post if anybody wants. Can't remember if eggs are involved or not.
I made this awhile back. My family loved it. I did use the egg.
A really nice, balanced flavor, and a early foolproof recipe.
The comments about Epicurious reviews had me cracking up--especially the hand lotion! I've often thought the same things myself.
So, then I remember I wanted to see what folks here on home cooking had to say about Chicken Marbella (which I have never made and should do now, as it seems quite Fall-ish) and look what I found:
"I made the Chicken Marbella from the SILVER PALATE cookbook this weekend. Everyone loved it.
I left out the olives and capers, used red wine instead of white and added some apple pie spice and orange zest for a Moroccan flavor.
After baking, I defatted the sauce and finished with 2TBS of butter, and served the sauce in a gravy boat."
Can that even still be called Chicken Marbella?
I am all for creativity and rarley use a recipe (and even when I do I veer off of it), but I agree in principle with the above folks on trying the recipe as is first, then experimenting.
Once you've acquired decent technique and judgment, slavishly following a recipe for anything other than baked goods is just no fun. But sure, anyone who makes big changes to a recipe has no right to complain if they don't like the result.
Creativity is really important to me in the kitchen, but personally I thinking cooking is a craft, not an art.