The Southwest Voice

All > Columnists > House & Home > Home Cooking
La Cucina di Betty: June — a month to honor dads and grads!
Topics:
Anonymous user Tue May 29, 2007 09:48:09 PDT
Viewed 376 times
0 responses 2 comments June has always been a festive month full of entertaining possibilities. With summer and warm weather taking hold, we start celebrations with graduations and then the traditional Father’s Day get-together. Oh, and we must not forget the June bride and all those bridal showers! Most importantly, June is our last opportunity before the oppressive Bakersfield summer heat to enjoy parties outside. So set up the patio furniture and umbrella and head outside to celebrate!
On Mother’s Day, it is an American tradition to make Mom the center of attention. She is honored, feted and pampered. However, on Father’s Day we usually like to have a barbecue outdoors, with Dad slaving over a hot, smoky fire. This year, let’s change that! Have Dad get off his tired feet and plop into a comfortable chair and be the center of attention. Focus the menu around his favorite foods. Prepare him one of those robust, hearty menus — simple but rich in flavor.
And while you’re changing things up, why not bypass those predictable Father’s Day gifts — i.e. a shirt and tie (a reminder that he has to go to work the next day) — or a bottle of cologne to add to his extensive collection. This year think outside of the toolbox and give Dad a nice gift certificate to one of his favorite restaurants, along with movie tickets so he can enjoy an evening out with Mom.
If you are the parent of a graduate, I know how hectic graduation week will be. It is also an emotional time as you realize your little one is all grown up! You may have to entertain out-of-town guests and find yourself in a frenzy. You want to serve the family a nice meal prior to the evening graduation, but realize you have little time. I have assembled a menu that will allow you to prepare this dinner up to two days in advance and allowing you to join in with the festivities. 
As if June weren’t packed enough, it’s bridal season and you have been asked to host a bridal shower for that lovely June bride. Guess what? This is when you call and book one of your favorite restaurants and let them do all the work! After hosting Father’s Day and graduation, I’m exhausted.  Aren’t you?

Rice frittata
Cooked on the stove in a skillet, the frittata is a little like a crustless quiche, but much easier. The frittata can also be prepared the day ahead and then warmed in a 350-degree oven. It can be served either hot or cold. You can even cut the frittata into 1-inch squares and serve them as hors d’ oeuvres.
• 2 cups chicken broth
• 1 cup Italian Arborio rice
• 5 tablespoons butter
• 1 bunch scallions, white part only, chopped
• 2 leeks, white part only, chopped
• 6 large eggs
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup grated parmesan cheese
Bring the broth to a boil in a medium saucepan and add the rice. Stir, cook and reduce the heat to low, cover and simmer for 15 minutes. Set aside to cool. Melt 4 tablespoons of the butter in a skillet over medium heat. Add scallions and leek, sauté, stirring often for about 10 minutes. Remove the skillet from the heat and add the cooked rice, mix well. Set this mixture aside. In a large bowl, beat the eggs with the nutmeg, salt and pepper. Add the parmesan cheese and mix well. Add the rice mixture to the egg mixture and combine thoroughly. Heat the remaining 1 tablespoon of butter in a large Teflon-coated skillet. Pour in the egg and rice mixture and smooth out the top. Cover and cook over low heat for about 15 minutes or until the mixture begins to thicken. (If your skillet does not have a lid, secure with a piece of foil over the skillet.) Remove the pan from the stovetop and finish cooking it under a preheated broiler. (The top of the frittata may still look wet and undercooked, it will finish off under the broiler. Broil for about three minutes or until the top looks golden and the eggs are completely set. When the frittata is cooked, slide it gently onto a serving platter, and cut into wedges like a pie. Note:  Arborio rice can be found in most supermarkets, Luigi’s Deli or Trader Joe’s.

Breast of chicken with
prosciutto and cheese
Chicken with prosciutto and cheese is a great combination. The prosciutto infuses the mild chicken with flavor. This recipe can be expanded, using as many chicken breasts as needed. It is convenient because some of the preparation work is easily done in advance. You can also use ham in place of the prosciutto, although I think prosciutto is more elegant. Don’t be afraid to experiment with your favorite cheeses — provolone, mozzarella, gouda and gruyere all work nicely.
• 6 chicken breast halves, skinless and boneless
• 6 thin slices of prosciutto
• 6 slices of provolone cheese
• 1 cube butter, melted
• 1 cup (plus) seasoned bread crumbs
Wash the chicken breast and pat dry. Lay the chicken breast flat on a cutting board, between two pieces of wax paper and pound out gently using a meat mallet. Start by working from the center out, making each breast of uniform thickness and about 1⁄4-inch thick, being careful not to mutilate them. Place a slice of prosciutto and a slice of cheese on each cutlet, cutting it to fit within the chicken. Roll each breast tightly. Gently dip the chicken breast into the butter and then the bread crumbs. Continue with the remaining chicken breast. Place in a lightly buttered oblong baking dish. Bake uncovered in a 350-degree oven for 45 to 50 minutes. Serves six.

Peppers with garlic and capers
This vegetable side dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. A great side for all types of grilled meats or fish. It can be served hot or at room temperature. I sometimes use it as a topping for crostini (small thin slices of toasted  bread which are usually brushed with olive oil), as a zesty party starter.
• 10 red and yellow bell peppers
• 5 garlic cloves, minced
• 3 tablespoons capers
• 6 tablespoons olive oil
• Pinch of red pepper flakes
• 3 tablespoons red wine vinegar
• Salt and pepper to taste
• 4 tablespoons fresh chopped parsley
Clean and cut the peppers into thin strips. Heat the olive oil in a large skillet over high heat. When the oil is hot, add bell peppers and red pepper flakes. Cook over high heat until the peppers start to brown a little around the edges, about 20 minutes. Do not overcook! Reduce the heat to medium high, add garlic and capers. Continue stirring while adding the vinegar. Let the vinegar evaporate for a few minutes, add the parsley and continue cooking for a couple more minutes while stirring.
Salt and pepper to taste. Serves eight.

Butter pecan turtles
Caramel sauce is drizzled over a buttery crust when the bars are baked and finished by topping with chocolate chips. This is very quick and easy, only having a handful of ingredients. The middle layer is almost like toffee in taste and texture.
Crust:
• 2 cups flour
• 1 cup brown sugar, packed
• 1 1⁄2 cubes butter, softened
Carmel layer:
• 1 cup sweet butter
• 1⁄2 plus 3 tablespoons cup packed brown
   sugar
• 1 1⁄2 cups pecan pieces
• 1 1⁄2 cups milk chocolate chips
Preheat oven to 350 degrees. Combine crust ingredients and mix at medium speed for two to three minutes. Pat into a 13- by 9-inch greased dish. Sprinkle pecans over crust. Prepare caramel layer by combining the brown sugar and the butter in saucepan. (Do not substitute margarine for butter in this recipe.) Cook over medium heat, stirring constantly until mixture boils, and boil for one minute. Pour over the pecans and bake for 18 minutes. Remove from oven. Immediately sprinkle with chocolate chips. Spread chocolate chips over the top as they melt. Cool, cut into bars. Makes 24 bars.

Send to a Friend

Report a Violation

Comment From: dweaver3

The peppers with garlic and capers recipe is wonderful! Last weekend I took my batch of peppers to a get-together at my vegetarian friend's house and they were a hit! I'll be making them all summer just for myself =) I'm looking forward to trying the fritata recipe, too. It sounds delicious. Comment From: lward

This chicken is SO tasty –– and easy! My husband loves it!