Family Style

I just want to start today by thanking my mom and dad because last night at dinner, I realized that I am truly a product of my childhood experiences. Well, actually, I already knew that...being a therapist, we learn and read all about how who we become as adults is directly correlated to our childhood past. But I will explain more clearly what that means for me, and my relationship to food.

When my parents would work late nights (they worked together), one of my responsibilities was to make family dinner twice a week. I used to make about four or five dishes in rotation throughout high school. Now that I think about what I made, I feel bad for my family, but back then, it was easy food...pasta dishes with lamb ragu or salmon pasta...never complicated and probably cooked in an hour start to finish.

Last night, I was scanning through my six Ina Garten cookbooks (my all time favorite and as close to cooking g-dess as it gets) and found two recipes that seemed perfect for my crowd. There were 8 of us for dinner-because the family and or partners are also in town with a variety of eating habits, allergies, and likes and dislikes. So, taking everyone's needs into account (no milk for one, no shellfish for another)...I found two recipes in the AT HOME cookbook. The recipes are attached below and I doubled the recipe which made enough for six box lunches for the next day.

Summer Pasta-pg. 121

Ingredients


* Kosher salt
* 1/2 cup good olive oil, plus extra for the pot
* 2 tablespoons minced garlic (6 cloves)
* 4 pints small cherry tomatoes or grape tomatoes
* 18 large basil leaves, julienned
* 2 tablespoons chopped fresh curly parsley
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3/4 pound dried capellini or angel hair pasta
* 1 1/2 cups freshly grated Parmesan cheese
* Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Chicken Piccata-pg. 96


Ingredients


* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Bonus Tips:

For the pasta-if you don't want to buy 4 pints of cherry tomatoes (they are $4/pint), buy large tomatoes and dice OR buy 2 pints of tomatoes and add 1/2 cup of your favorite chunky marinara sauce.
For the chicken-add some 2 Tablespoons on Capers to the sauce to add depth of flavor.

It is indulgence when you have your family with you-whether you laugh, bicker, or just stare into your big bowl of pasta before that first bite.