As many of you may know, I just recently started working (go me), after all too many career changes and YEARS in school. I do enjoy my work very much, however I have yet to make it over the “what do you mean I wont be home by 3 Oclock” hump. Since Matt and I have been married, I have essentially cooked dinner for us almost every night (barring weekends when we usually head to the restaurants). And I have thoroughly enjoyed this. The truth is I’m a bit of a homebody. Most of my days revolve around 2 things, what I will eat for lunch and what I will  eat (make) for dinner. Since I started working, this has all gone out the window and sadly been replaced with delivery. Last week, after a hell of a couple of days (my dog, grandmother, and mother ALL had surgery! everybody is fine…except for my stockings, but that is another story)  I decided to try and seek Matt’s help and Giulia’s epicurean guidance to be able to make a quick meal. I opted for the veal cutlet and salad from early on in the book, remembering that it looked like a cinch to make. Matt headed to Trader Joe’s for requested ingredients (veal) and Matt returned sans veal and with “chicken tenders”. Please be advised, Matthew clearly looked for veal, but TJ’s did not have any. This might be a good time to mention that meat in general kind of makes me want to barf. I was vegeterian for all too many years, and when i did start eating meat again, Chicken was the first down the hatch…and first to make its way back up. Not a great combination with “chicken breast tenders”. Giulia’s recipe called for veal or chicken cutlets..oh well this would have to do.

My next hurdle was frying. I bake with butter and oil all of the time, however, for some strange reason, actually saying I will “fry” something seems unhealthy. Sure, 1/2 pound of butter in my cookies could be seen as good for you fat, but throw it on the stove with some meat, and that is unhealthy. I was so stressed out though, and sometimes, you just need some trans fat! I did wind up breading and frying the cutlets according to Giulia…and it was well worth it. I did doctor  it up a bit, but it was very crisp and suprisingly light. I am making it again this evening (with real chicken cutlets) and some garlic spinach.

Giulia’s Breaded Cutlets

2 Eggs, lightly beaten, seasons with salt

3/4 C. bread crumbs seasoned with salt, pepper, and 1 Tbs. Parsley (I actually used italian style bread crumbs)

1 pound this cutlets

2 Tbs. Olive Oil

1 Tbs Butter

Lemon

Put the eggs in a wide rimmed bowl and put the bread crumbs on a plate. (I added a little but of milk to the eggs). Dip the meat into the eggs and then into the breadcrumbs.

In a skillet heat the oil and butter until melted and bubbly. Add the breaded cutlets and cook approximately 4 minutes on each side. You may have to do this two times. Refresh the trans fat in the pan if necessary! Pat cutlets with a paper towel and serve!

I made this with a really easy Spinach.

1 Bag baby spinach (pre cleaned is easiest)

4 cloves sliced garlic

1 shallot, sliced

1 tbs each butter and olive oil (the butter is so not necessary but sooooo good!)

salt and pepper

Heat olive oil and butter in a pan until bubbly. Add garlic until slightly browned, add shallots and let cook until soft and a bit carmelized. Add spinach, salt and pepper until spinach wilts. Enjoy!

I am making this again tonight, it was so perfect. If you want to be healthier, you can eliminate all butter, use three egg whites and skim milk for the eggs, and whole wheat bread crumbs.

In the few months I’ve had Giulia’s book, I Loved, I Lost, I Made Spaghetti, I’ve made a few recipes from it, and posted them on my other blog. Most recently the “Morning After Pumpkin Bread” (which was a massive hit). I’ve also made the “Fuck You Cupcakes” (which were also a big hit- not only because of the bourbon frosting, but both despite and because of the name) and the “Healthy Penne” with broccoli (which I had to use ziti for because I thought I had penne, and did not). I made a variation of the “Italian Grilled Cheese for Teenage WASPs” this week as well. Every recipe was met with praise, and it made me happy, because I enjoyed the book so much and it gave me an excuse to continue trying recipes from it. And now I’m really glad that the other girls are enjoying it and getting as much out of it as I have!

In terms of relationships (which, in case you haven’t realized.. the book is about), I admittedly don’t have a huge span of different experiences. Since the age of 17  I’ve had two long-term relationships. Yeah, two. That’s it. Two relationships in the past 11 years. One pretty solid, and one pretty not solid. Obviously the solid one is the one I’m in now, 6 & ½ years and going strong. The rocky one was the other one, 4 & ½ years on and off (*ahem* mostly off) with more drama than a Gossip Girl episode- but what else can be expected from a high school “romance”? I was a different person altogether in that relationship; we were kids, we were selfish, we were still in school (both high school and then college) and we had different priorities. If you told me back then I’d be overjoyed at receiving a Kitchen Aid mixer from my boyfriend for my 27th birthday, thrilled to get a collection of Watkins extracts as a stocking stuffer for Christmas, or that I’d have not one, but two cooking blogs… I would’ve laughed my ass off and called you insane. And then I would’ve went to a bar and spent my paycheck on cocktails and spent my time for the rest of the night on the phone arguing with someone who shall remain nameless. Nowadays it’s completely different. I haven’t had an arguement on the phone or otherwise in so long I can’t remember. My family loves him, I love his family, we’re a perfect fit. And that’s awesome. Without that balance and presence in my life, I don’t know if I’d be the little punk rock Betty Crocker I am now.

Don’t get me wrong, I always baked and cooked with my mother for holidays. We made struffoli and sugar cookies and magic bars and gingerbread and big meals. And she always cooked dinner. I just didn’t do it for myself, unless you can consider heating up a microwave dinner, making Velveeta shells & cheese, or eating Totino’s Pizza Rolls with a side of white cheddar Smartfood popcorn “cooking.” I was missing out on so much. I see that now. There’s nothing wrong with cooking for one. And while I never would’ve done that before, I’ve become much more domesticated now, and while I love that… just because I’m domestic doesn’t mean I’m domesticated. I love cooking for people, I love hearing how fantastic a new recipe is, I love impressing my mother (an excellent baker and cook herself) with something I’ve made, or seeing people do that “Oh-my-god-this-is-so-good” eye-roll thing when they sink their teeth into something I made. I love when Jay gets excited because I’m making broccoli lasagna. But I’m still selfish: I also do it for me. I enjoy food so much more now. I appreciate it so much more. And I just enjoy creating things, which I guess goes back to me being an artist. I love kneading dough, cutting potatoes, frosting cupcakes with a new Wilton tip on my pastry bag. I love making things from scratch. I love seeing nothing turn into something. I guess it’s like a sculptor with clay or when I painted; you have a canvas and some paints that are just there, and then when you’re done you have a painting that tells a story or makes people happy (or sometimes sad). Cooking is very similar. It evokes emotions and brings back memories and comforts you and sometimes challenges you. I could spend all day and night in the kitchen making tons of food and not be tired of it. The clean-up, now that’s another story.

One of my favorite things to make is roast chicken. It’s really simple practically fail-proof, yet it’s really delicious. You just put it in the oven and let it go, how easy is that? So since Thanksgiving week was going to be a busy one for me, I knew an easy meal to make would be this “Real Estate Roast Chicken”; a meal Giulia makes when waiting for a call from a listing agent about an apartment she wanted.  She didn’t get the apartment, unfortunately. But a nice roast chicken makes everything better. Right? It’s like comfort food. Stick-to-your-ribs food. Especially with some potatoes. And who doesn’t like potatoes? Crazy people, that’s who.

What I like to do is cut up some potatoes (in slices, not too thin ’cause they’ll burn or get like potato chips, not too thick or they won’t cook enough), and slice some carrots and onions, and put them around the chicken in the roasting pan. Then I sprinkle a little olive oil and pour about a ½ cup white wine over them, and some salt (and pepper if you like) and just let it cook with the chicken. When you flip the chicken or baste it, just give them a little turn over so the bottom potatoes have an opportunity to be on top for a bit. Then when you take it out, you have an automatic side dish that takes no extra cooking time and doesn’t create an extra pot or pan for you to wash. Just use a slotted spoon to scoop it out. Ta-da! You could also use fingerling potatoes or baby red potatoes if you like, just use ‘em whole. You can also add whatever seasoning/herbs you like to them. But I like ‘em simple, myself- just salt & a dash of pepper.

Real Estate Roast Chicken

• 1 (3- to 4-pound) chicken
• 2 tablespoons soft butter
• Salt
• Freshly ground pepper
• 1 lemon
• 3 garlic cloves, peeled and crushed

Preheat oven to 375° degrees.

Rub the chicken with butter, season generously with salt and pepper, squeeze the juice of the lemon over it, and stuff the cavity with the lemon rinds and garlic. Place on a rack breast side down in a roasting pan; roast for 30 minutes. Then turn breast side up, baste with pan juices, and roast for another 20 – 30 minutes, until the breast is golden and the juices that run from a pierced thigh are clear.

Yields: 2 servings.

My chicken was a bit bigger, so it cooked for longer and served more. And was it ever delicious. I usually, when I roast chicken, use the lemon/garlic way of seasoning it, and I love it. If you’ve never tried it; try it immediately.