The royal couple took over my kitchen the past two weeks. Will and Kate.
My daughter Kate, home for the summer, had surgery before heading off the vet medicine school this fall. Her boyfriend, Will, came to visit this past week. While we were at work, they cooked up dishes they never had space or time to make in a tiny college kitchen. She is putting a dent in this cookbook I am sending with her to school next month.
Preheat oven to 500 degrees F
10 oz frozen spinach, thawed, squeezed dry
4 oz each of crumbled goat cheese, ricotta cheese & shredded mozzarella cheese
1 oz grated Parmesan cheese
1 Tbsp olive oil
1 egg yolk
2 minced garlic cloves
3/4 tsp dried oregano
1/8 tsp red pepper flakes
1 lb pizza dough, room temperature
1 egg beaten with 2 Tbsp water
Combine all the ingredients down to the pizza dough and set aside. Divide the dough in half. Roll out each pizza dough on a floured board. Transfer the round dough onto parchment paper. Divide the filling and spread onto one half of the dough leaving a one inch border. Fold over the dough for the edges to meet making a half-moon and crimp the edges to seal. Cut 5 slits atop the pie dough then brush with the egg wash. Slide the calzones with parchment paper onto a baking sheet. Bake for 15 minutes turning the sheet halfway through the time. Cool 5 minutes before serving. Makes 2 calzones, 4 servings.
1. Kate is not a fan of spinach unless it was mixed with lots of cheese. The cheese mixture called for four kinds of cheese: parmesan, mozzarella, goat, and ricotta mixed with an egg to bind it altogether = yummy. She just didn’t care for the spinach, the cheese didn’t hide the flavor for her.
2. Will had a better handle on the pizza dough and was less afraid to stretch and form into a circle for the calzone base. Kate admits she was more afraid of the dough.
3. Kate overfilled her calzone with filling as it oozed out of the edges.
4. The cookbook had great pictures on how to form the calzone, pinch the edges and vent the pie top.
Chivalrous Chicken Parmesan Roll-ups
Preheat oven to 475 degrees F
1 chopped fine onion
3 Tbsp olive oil
6 minced garlic cloves
14.5 oz can diced tomatoes
1/2 C chopped fresh basil
salt and pepper to taste
6 oz shredded mozzarella cheese
1 oz grated Parmesan cheese
6 chicken cutlets, 4 oz, 1/4 inch thick
1/2 C panko crumbs
Sauté the onions and garlic in 2 Tbsp olive oil for about 3 minutes until translucent. Add the tomatoes and simmer about 3 minutes, then add half the basil, salt and pepper. Set aside briefly before placing half of the mixture on the bottom of a 8-inch square baking dish.
Mix the cheese and basil mixture together in a bowl and set aside. Place the cutlets out and mound the cheese mixture at the wider end leaving an inch at the narrower end. Roll it up and place into the square baking dish seam down. Place the remaining sauce atop each cutlet and sprinkle with panko. Drizzle with the remaining 1 Tbsp olive oil. Bake about 15-20 minutes until chicken reaches 160 degrees with a meat thermometer. Serves 4-6.
Princely pounding of the chicken cutlets
Princess posing with crutches
The Royal Dish
Will’s wise words:
1. Will liked pounding the chicken. I showed him how to wrap the chicken in plastic and use the flat side of the meat tenderizer to pound the chicken cutlet flat.
2. Kate made her own cutlets by slicing a chicken breast in half. She was so proud she aced the technique after following the picture directions.
3. More cheese. One point Will and Kate both agreed upon. The recipe called for 1/2 C parmesan, 1 1/2 C mozzarella cheese and 1/2 C fresh basil divided into the filling and the topping. The flavor of the cheese was hidden by the tomato sauce and panko crumbs. They decided that whatever the recipe called for in cheese, that they should double it. It is always better to have more cheese and not need it than to not have enough cheese and wanting more.
4. The oven temperature was pretty hot at 450 degrees, browning the crumbs too quickly. After 5 minutes they turned down the temperature to 375-400 degrees.
4. Scrumptious and served with a side of spaghetti.
We’re back to being commoners again. Thanks from dropping by Will and Kate!