SQUIRE FOODS, inc.
I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.
Flour (season with salt & pepper!)
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Salt & (white) Pepper
Oil (canola is fine)
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.
*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*
On Friday Night, I hosted an event for 12 of some of the most amazing influencers in the game right now. Instead of just doing a simple three course meal, we designed a tasting menu with summer flare. It was such a pleasure meeting and working with such amazing people who are changing the world.
The Summer Tasting Menu
Strawberry Crostini topped with chèvre Cheese, port wine marinated strawberry, topped with walnut
Grilled Peach topped with arugula, walnuts, and a balsamic vinaigrette
Summer Melon wrapped in prosciutto with a mint garnish
Crab Cake with Red Pepper Aioli
Roast Chicken Panini with brie, granny smith apples, and micro greens
Braised Short Rib Taco topped with a corn salsa and mexican crema
Grilled Pineapple brazilian-style with cinnamon sugar
Creme Brûlée Duo classic vanilla bean or chocolate hazelnut creme Brûlées, served with whipped cream and sliced strawberries
key in season ingredients: melon, peach, red pepper, corn, apple, arugula, mint
Short Rib Tacos with grilled corn salsa
It’s time to go and enjoy the rest of the summer, and start prepping for what is to come next!
Happy end of summer! I know it seems sad- but the weather seems to cool down as we all start a new academic year. It’s not as bad as it seems;; we get new books (new pens, pencils! Yay! …yes I’m geeking right now) but also… we get a chance to start new.
For me, this year is particularly difficult. It’s about two months shy of my grandmother’s passing, I’ve started going to Cornell, which means I relocated ALL THE WAY up to Ithaca, and left Sherlock in actual New York.
Growing up in the same place my whole life, I wasn’t comfortable with change or moving until college. This year, I embraced it, and am enjoying every second. I’ve already met so many passionate people, and finally feel like I’m exactly where I should be. I do miss Smith, but that’s all part of the process.
First, here are some images of the past two weeks!
So today, I am sick. It’s still warm (though probably not for long) and I’m already sick. Fever, cold, cough, the whole nine yards. So, in honor, a twist on my matzo ball soup; Recipe for that is (HERE) Add celery, carrots, garlic, onion, parsley, shredded, cooked, chicken, onion, and thyme. This way, you’re not starved all day! Since I’m just one person, I have a lot left over, and wind up freezing it to make a winter reserve, since my immune system does NOT like the cold! With some oil in your pot, add the veggies and chicken at the same time, before adding the chicken stock, and do the matzo balls last. –don’t forget to DATE the soup if you’re freezing it.
The best part about Long Island and New York City seems to be the fact that I don’t have to make my own soup when I’m sick. Up in college, I seem to have no such luck.
Until next time, lovelies!
It’s been a long, busy summer, but I’m leaving to Cornell on Friday! This is so exciting for me– a new chapter! With that, I promise to post at least a LITTLE something every Sunday from here forward; I know I’ve been a tad neglectful. Here’s a bonus post on the world famous Junior’s Cheesecake in Brooklyn- which I’m fortunate enough to live near!
Ironically, I didn’t eat cheesecake AT ALL until my 20th birthday. We got the chocolate Mousse & Red Velvet Cheesecake for three of us on National Cheese Cake day… and although I love red velvet, I was rooting for the chocolate mousse to be the tastiest but I didn’t love the tart cheese cake with it, though the mousse was DELISH! The Red velvet cheese cake was amazing because the tartness from the cheesecake frosting and buttermilk in the cocoa was already there, so I enjoyed that immensely. I also ate some of their brisket sandwich which was incredible, arguably some of the best brisket I’ve ever had… seriously!
How’s every one’s summer? has anyone visited somewhere exciting? enjoyed delicious dessert somewhere?