Independence

The most dreaded part of writing for you, other than figuring out what, is summarizing recipes 'In short.'  While it's a simple summary, writing pithy instructions, and doing it well, is very difficult.  When I first stopped writing that section, I got a few complaints about its absence.  People are actually cooking this stuff?  No way!

At that point I made an effort to update past recipes and bring back the section to new entries.  I think that lasted about a week.  After all, I was making the move to one quality post a week, instead of two meager ones, and would rather [try to] write something well or not at all.

Then it happened, that Ruhlman fellow, who helped Keller write The French Laundry, and has cranked out many other fine works, posted a very interesting article.  Recipe-less cooking?  That means I don't have to write those in short sections anymore-- hooray!

But there's a catch.  Going to have to focus on technique and inspiration.  Cold front has come in, so there are no cute girls around for the inspiration part.  I turn to my computer and someone is IMing me about something important.  Cut him off and and ask what is something he wants to eat.  "Salsa!"  Keep going.  "Chicken parmesan!"  Not really my thing, but will be great for this exercise.

I've never made this popular dish before, but I'm going to without reading any recipes.  Of course, there will be the usual Stash flair that you've come to expect.  I can do this, because I still understand the basics of the dish from tasting it when I was a kid.  Remember, before you can think out of the box, you have to know what's in it.

Step one is walking down to the market for supplies.  I need to buy three things, or at least the ingredients to make to make the three components of the dish-- marinara, breaded chicken, and pasta.  Marinara comes from a can of crushed tomatoes, tomato paste to thicken, garlic, onion, and I enjoy adding carrot for sweetness.  Breaded chicken requires chicken, breadcrumbs, eggs and milk for egg wash, and cheese, as the name of the dish dictates.  Since I'm not making my own scratch pasta, I buy whole wheat capellini.  I also pick up some basil for quality Italian flavor.  All these things were either already in my pantry, or I was able to figure them out at the store by parsing the name of the dish.  Neat trick, huh?

I get back and start the sauce first, since it requires the the longest cooking time, most of which will be inactive for myself.  Olive oil in the pot, followed by diced red onion, carrot, and garlic.  Add salt and pepper, and saute to build base flavors.  After five minutes, I add the 28oz can of crushed tomatoes, and 6oz can of tomato paste.  Do a quick taste for seasoning since a large unflavored mass was just added to the pot-- need to add a sweetener (I use honey) and salt.  This can sit and simmer forever, or until everything else is ready.  When cooking pasta dishes, the goal is to always have everything wait on the pasta; not the other way around.

Chicken cutlet laid out in anticipation of getting rolled.Next I prepare the chicken, which is where my personality is going to shine through.  The plan is to make chicken and cheese torpedoes, bread them, then bake them.  I lay out the thin chicken cutlets on a board.  Season with salt, pepper, and chili flakes.  Lay down a layer of mozzarella cheese, followed by a layer of fresh basil, then roll them like sleeping bags.

Once I have as many rolls as there were pieces of chicken, I think back to the month of my birthday, February, or Feb for short.  Coincidentally, FEB also stands for the order of operations for preparing breaded/fried chicken-- flour, egg wash, breadcrumbs.  The chicken rolls get covered in flour, then egg wash, which is an egg beaten with a healthy splash of milk, then rolled in [seasoned] breadcrumbs.  Now all that's left is to throw these on a baking sheet, and walk away for awhile.

Don't mistake this roll for sushi. You will get ill.I preheat the oven to 375 Dg, and put a pot of water on the stove for the noodles.  Once the oven is preheated, I put the baking sheet of chicken rolls in for 25-30 minutes.  If I had pan fried the chicken first, I'd only finish it in the oven for 10-15 minutes.  Since these are raw they'll take more time, which I have.  350 Dg would also work well, and is a commonly used baking temperature.  After my experience with the chocolate souffails, I'm convinced my oven doesn't heat properly, so I set the dial to 375.

With about 10 minutes left in baking time, I add oil and salt to the pot of water.  Wait for it to come back to a boil, then add the pasta.  All this planning will ensure the timing of everything.

While everything is cooking on its own, I take the opportunity to do minor clean up, and re-season.  The marinara is quite thick, so I thin it out with starchy pasta water until a desired consistency is met.

Once the pasta is able to stick to the wall, I drain it, and plate it.  Cover in sauce.  Then the chicken rolls come hot and crisp out of the oven.  Cover in more sauce.  Garnish.  Done.

Chicken Parmesan Rolls.

FAQ-

• Damnit!  Looks like there's a flippin' frog staring at me-- what did I do wrong?
  Nothing.  It is what it is.
• How do I know if my marinara is thin or thick enough?
  Do you like the consistency?  Then it's right.
• What happened to the parmesan cheese?
  I forgot.  Life goes on.  You can rename the dish, but I promise it's still good.
• I added four cloves of garlic, is that enough?
  Do you like garlic?  If yes, add more.  If no, remove some.

• My rolls are falling apart-- what do I do?
  I think MacGyver would use toothpicks in this situation.  Sauce will cover holes anyway.

Remember, cooking is about having fun, and making what you like.  The PB&J principle applies to all dishes.  If you like one ingredient more or less than another-- act accordingly.  Don't like basil?  Then add spinach.  Don't want to look like Popeye?  Then leave out all the greens.  It's ok.  Promise.

Comments

[Greg]

This is exactly how I like to cook and do in "real" life! On my blog I tend toward pithy comments, but I hope to pass on real information too. You seem to have found the balance. On another note, when was your last girlfriend? I am noticing a disturbing trend...get out there and get yourself a woman! GREG

[sloth]

So I may have gone overboard with the cheese before rolling the chicken, since it was a bit difficult to get the roll to stay, but all and all it was a tasty dish and didn't take too long. I cheated and used a pre-made sauce.. I gotta work on my seasonings but for a first showing it definitely lands a mark in the win column. Oh and I added a nice bottle of pino grigio, makes the waiting go by so fast.

-sloth

[Aashay Desai]

Something I like to do (which might be insane) is add a touch of olive oil, garlic salt, and Italian seasonings to the water as the pasta is boiling. Even after draining it makes the pasta frickin delicious...almost ruins it to add sauce (but then again I do fail at cooking in general)

[Stash]

It's been a cold winter Greg. Is this really that disturbing? Maybe I'll have to post a poll...

Dave somehow I'm not surprised on the filling explosion-- but it should have acted like a glue in the end, no? Pino is a nice touch. I probably would have gone with a chianti.

Aashay, there is nothing wrong with flavoring via osmosis. Be proud. Do you know WHY the oil and salt work though? Be careful doing that with rice. Always salt rice after cooking, otherwise the cook time will be prolonged. =P

[Joie de vivre]

This is how I cook, but I do start with a recipe (I know, I know, perhaps I just need time to grow more confident), but as soon as I read a recipe, I always start changing ingredients and techniques in my head.

[Chef E]

I liked the story, and where you went with the dish (you can freeze them partially in plastic wrap, so they do not fall apart)...I did not see the frog until you said something, still I bet it was tasty! You know this is how I 'roll' when I cook...I would have called my post 'No Recipes' if that had not already been taken...

[Joie de vivre]

Can't wait to see the rabbit in your stew pot!

[sloth]

big hit with the the crew out here.. round two i didnt go overboard with the cheese and got it all right this time.. though i did leave the parm cheese out, which i think was just fine..