1. She is the first person you call when something great or horrible happens and not only does she congratulate or comfort you, but she really feels what you are feeling.
2. She makes you feel like you are the greatest human being to ever be born.
3. She encourages you to go after whatever it is you want in life and more, supporting you along the way.
4. She always gives the best advice.
5. No matter how much you screw up she always stands by your side.
Now that I got that out of my system, I can say that all the preparation for her arrival was well worth it. On Saturday I had a late lunch/early dinner at my place in celebration of her arrival, complete with enough food to feed an army and the army itself, all my best friends. It was even better than I had expected, of course everyone loved my mother (she is quite a charmer) and she loved them (because their great).
The menu consisted of a Baba Ganoush appetizer, followed by a dinner of Chicken Parmesan and Cesar Salad finished off with Tiramisu. I must say I was quite proud of my Tiramisu, the last time I made it the consistency was all wrong and it turned into what my friends will always call "Tiramisoup," I believe the name says it all. This time I found a recipe on The Pioneer Woman blog and it was just how it should be: creamy, rich and difficult to stop eating. The Chicken Parmesan on the other hand is one of my more popular recipes and one that I have worked hard to perfect, constantly experimenting with extra touches.
The dinner was great and I'm not just talking about the food, in fact it seems that my mother has been the missing ingredient all along, complete with brains, beauty, talent and tremendous baking skills.
Chicken Parmesan
Serves 6
Olive oil
1 large onion, chopped
4 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 cans chopped tomatoes
2 Tbs tomato paste
1 Tbs balsamic vinegar
1 Tbs sugar
Salt and pepper to taste
6 skinless, boneless chicken breasts, pounded flat (it's best to put them into a ziplock bag and pound them until they are about 1/8 inch thick)
1/2-1 cup flour
2 large eggs, whisked lightly
2 cups dried bread crumbs (I like using breadcrumbs with garlic and parsley)
3 balls fresh mozzarella cheese sliced
1 cup grated Parmesan cheese
1 lb spaghetti
1. Preheat oven to 375 degrees.
2. Heat oil in a large pan over medium heat and add the chopped onion, minced garlic and bay leaves, cook until softened, about 10 minutes.
3. Add in the chopped tomatoes, basil, balsamic vinegar and stir, followed by salt and pepper to taste.
4. Allow the sauce to simmer until thick, about 15 minutes, then remove it from the flame and set aside.
5. In a small bowl whisk together the egg and water.
6. Pour the flour onto a plate and on a separate plate pour the breadcrumbs.
7. Heat olive oil in a large sauce pan over medium heat.
8. When the olive oil is hot dip one piece of the chicken into the egg mixture, followed by the flour and then the bread crumbs, repeat with two other piece and fry three at a time, cook each side for 1-2 minutes or until golden brown then turn.
9. Place two paper towels on a plate and lay chicken on top.
10. Repeat until all the chicken is cooked.
11. Put the chicken, in a single layer, in an oven proof pan and cover with the tomato sauce.
12. Add the sliced mozzarella on top, followed by the grated parmesan.
13. Cover with tin foil and bake at 375 degrees for 45 minutes or until the cheese begins to bubble.
14. Remove and serve by itself or over spaghetti.
Tiramisu
Serves 8
- 5 whole Egg Yolks
- ¼ cups Plus 4 Tablespoons Sugar, Divided
- ¾ cups Marsala Wine, Divided
- 1 cup Whipping (heavy) Cream
- 1 pound Mascarpone Cheese, Softened (room Temperature)
- 1-½ cup Brewed Espresso Or VERY Strong Coffee
- 1 Tablespoon Vanilla
- 1 package (7 Oz.) Ladyfingers
- Cocoa Powder, for dusting
1. In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in.
2. Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until pale yellow in color. Place the mixing bowl on the saucepan with the simmering water.
3. Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes.
4. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.
5. Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form.
6. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled zabaglione (the egg yolk mixture). Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
7. Measure 1 ½ cups brewed espresso or very strong coffee. Add remaining ¼ cup Marsala and 1 tablespoon vanilla.
8. Dip the ladyfingers in the espresso mixture quickly on both sides, so they have soaked up the mixture but are not soogy. Place the first half of them on the bottom of a 9 x 13 pan.
9. Plop 1/2 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Sprinkle a thin layer of cocoa powder. Repeat the process finishing with layer of cocoa powder.
10. Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.
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This special dinner was great. Everything was delicious, specially the tiramisu mmmmmh... And of course, we all loved your mum. Cheers to the great cook Ayesha!
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