Sunday, September 27, 2020

What to Do With Leftover Corn

Living a few miles up the hill from the Chino Farm Vegetable Shop, I'm blessed to be able to enjoy their corn when it's in season here.  With climate change, the season was a bit late, but the corn, as always is the best on the planet.  Even with just 2 of us here at Chez Phillips, I usually buy a dozen and then cut the kernels off the cob and use them for cottage pie, corn chowder, and yesterday for a quiche-like dish that we enjoyed with a salad for dinner.  You can make this vegetarian by omitting the bacon, but why would you?  The bacon gives it a nice smoky quality, with a little texture, which makes each bite delicious.  Other ideas, sub in leftover grilled seafood or chicken for the bacon, and change up the cheese---I think it would be great with any cheese, but I had some suspect sharp white cheddar that I needed to use, so that's what was in this one, but I think you could use Parmigiano, Asiago, Monterey Jack (or pepper jack and omit the basil) a lovely French Mimolette, or even Havarti with dill.  Feta or flavored goat would work as well.  I prefer the sharp cheeses for their contrast with the sweet corn.  

Chino Farm Sweet Corn Quiche
Serves 6

6 strips thick-cut bacon
1/4 cup finely chopped onion
2 cups corn cut from the cob (in winter buy frozen and defrost it)
6 large eggs
1/4 cup heavy cream
salt and a few drops Tabasco or Frank's hot sauce
2 tablespoons finely chopped basil
2 cups shredded sharp white cheddar cheese 

In a skillet, cook the bacon until it is crisp, remove all but 1 tablespoon fat, and saute the onion and corn for 2 to 3 minutes until the onion is softened.  Set aside to cool.  

In a mixing bowl, whisk the eggs, heavy cream, salt, and pepper, until blended.  Stir in the cooled corn mixture, cheddar, and basil.  

Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.  
Pour the mixture into the pie plate, and bake for 35 to 45 minutes until set in the center.  Allow to rest for 15 minutes before cutting into wedges, and serving.  This can be a main course, side dish, or breakfast casserole.  


This dish can actually be frozen; bake for 30 minutes, the center will still be a bit jiggly, cool completely, wrap airtight, and freeze for a month. To reheat, preheat the oven to 325 degrees, cover the quiche with aluminum foil, and bake for 20 to 25 minutes until an instant-read meat thermometer registers 155 in the center.  Let the quiche rest for 10 minutes before cutting.  
I still don't know what day it is, but I can enjoy the beauty that surrounds us here and be grateful.  Wishing you all a joyous day.  

Tuesday, July 28, 2020

Baseball is Back, I Still Don't Know What Day it is, so It's Ballpark Food

Baseball is back; albeit with empty stadiums, or those filled with cardboard cutouts behind the plate and down the right and left side of the fields.  My favorite has been the Korean baseball teams that had stuffed animals in the stands---
I've got a crush on these Teddy bears, check them out on FB or Instagram. 
So, having a sports writer for a son, and a dad who dragged us to every brand of sports in Boston, you join in.  As a kid, my dad would make us keep score so that he knew we were paying attention. 
For our dining pleasure on Sunday afternoon, while we were watching the Padres vs the Diamond Backs, I decided we could imitate being at the game and I'd make sausage and peppers.  This is a pretty simple dish, but it can go so wrong, with the wrong sausage.  Use Italian sausage for this, no breakfast links, or bratwurst or Andouille---it just doesn't work. 

Sausage and Peppers
Serves 6

2 pounds Italian sausage (I use sweet, as I'm not fond of spicy sausage in this)
1/4 cup water
3 tablespoons extra virgin olive oil
1 large sweet onion, like Vidalia---you'll need about 2 cups, thinly sliced
4 cups thinly sliced yellow, orange and red bell peppers, or Italian long frying peppers (see note 1)
1 teaspoon dried oregano
salt and pepper
1/4 cup tomato puree or chopped tomatoes (see note 2)
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley

Put the sausage and water into a microwavable dish, cover, and cut a few vent holes in the plastic wrap.  Cook for 5 minutes on high.  You can also do this on the stove top in skillet.  What you are doing here, is almost cooking the sausage through--it takes less time that doing them in a skillet on the stove top and the sausage is juicier.  
Preheat the grill or a grill pan, and grill the microwaved sausages, until they are cooked through, about 3 to 4 minutes, turning to brown evenly.  Set aside.
In a large skillet, heat the oil, add the onion, and saute until it begins to turn translucent.

Add the peppers, and oregano, season with salt and pepper. saute until the peppers are softened.  

Add the tomatoes, basil and parsley, and simmer for 10 minutes.  Add the sausages back into the pan, and simmer another 5 minutes.  

Season with salt and pepper, serve on soft Italian rolls and pretend you are in the stands cheering on your team.  
Cook's Note 1:  It can be difficult to find Italian peppers, they are long and thin, and authentic for these sandwiches, but they can be hard to find outside of a metropolitan area.  Here in San Diego, Specialty Produce has them in stock. They tend to cook up faster since they have a thinner skin.  If you can't find them, colored bell peppers work really well here, as you can see.  Don't use green peppers, the flavor just isn't what you want.  
Cook's Note 2:  At the ball park you might not get peppers with tomatoes, because they are making the peppers and onion on a flat top grill.  It's up to you whether you use the tomatoes or not---we like it this way, but it's really a personal taste decision.

So our team lost, and I decided that sausage and peppers was a bad luck lunch, but that doesn't mean that I won't make it again since it's summer and there is a baseball.  ⚾

Sunday, July 19, 2020

Whatever Day it is; Kitchen Quarantine, Old School Chocolate Chip Cookies

So, I confessed in another post that cookies are my downfall---given an empty house, I would eat every cookie I could find.  One of my favorite store-bought cookies is Tates' Bakeshop Chocolate Chip cookies.  These are crisp chocolate chip cookies, that stain your chin with buttery goodness.  
The recipe for these cookies in the Tate's Bakeshop Bakery Cookbook doesn't produce a crisp cookie---I've tried my darndest to get them there, but they don't get to that crispy consistency.  BUT, the good news, I've finally gotten their recipe to a point that I love them (which is unfortunate since I can't stop eating them). These cookies are thin, with a crispy edge, but a chewy center.  The other night I made them, and even our son, who is the chocolate chip cookie monster said they were my best effort ever.  Cook's Note here, we are more partial to milk chocolate chips in these cookies, but you can use semi-sweet or white chocolate in them if you prefer.  The other note is that using salted butter gave me a more flavorful cookie---go figure after years of culinary school, and teaching, it seems that salted butter in cookies has resulted in Nirvana.  

Chocolate Chippers
Depending on the scoop you use, this should make 36 to 48 cookies

1 cup salted butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 large eggs
2 teaspoons vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking soda
8 ounces milk chocolate chips (I've used Ghirardelli and Guittard with great results)

  1. Preheat the oven to 350 degrees, and line baking sheets with silicone, aluminum foil, or parchment.  
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until smooth.  
  3. Add the eggs and vanilla, and beat till smooth. 
  4. Add the flour, baking soda, and chocolate chips, beating on low speed until just combined. 
  5. Using a portion scoop, or a tablespoon, form the dough into balls and place 2-inches apart on the prepared baking sheet.  
  6. Wet your hands, and press down on the cookies, bake for 10 minutes, reverse the baking sheets and bake an additional 2 to 3 minutes until the edges are golden brown, and the center are set.  
  7. Remove from the oven, and allow to cool on the cookie sheets for 5 minutes.  Transfer to wire racks to cool and store in airtight containers.  
  8. Cook's Note:  This recipe was adapted from the Tates Bake Shop Cookbook.
  9. If you only have unsalted butter, add 1 1/2 teaspoon salt to the recipe. 

So, I have no idea what day it is in our quarantine, but I do know that we are in, and when we go out we wear masks, and we social distance.  That is the only way we can flatten the curve.  After the 4th of July, I realized that we'd have 2 weeks till the next wave happened, and here we are in California, basically closed down again.  Stay safe and stay well.   

Monday, June 29, 2020

Getting Cheesy; No Idea What Day it is; Quarantine Kitchen

I know that's not cheese, they are blackberries, and I was fortunate enough to find some amazing blackberries this week, and then decided it was time to make a sauce out of them.  So, then I needed something to put the sauce on. 
I've been helping a family who lost a loved one, making a few Sunday dinners for them.  It's been therapeutic for me, and I hope it's taken the stress off of them.  When making these meals I want to make it as simple as possible, so the main just gets a heat up in the oven, and the desserts can just be served, so cheesecake it is.  This recipe was given to me when I was newly married, over 48 years ago, and it's been a keeper ever since.  I've made other cheesecakes, but this one is still my go-to.  Cheesecakes are magic, you get a smooth, creamy, delicious filling on top of a crunchy crust, and they can be frozen with no problem at all. 

Sour Cream Cheesecake Bars
Serves about 10
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the dish.  Set aside.
Cream Cheese Filling
Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla paste or extract

With an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes.  Add the eggs, one at a time, beating after each addition.  Add the vanilla and beat until the filling is smooth. Pour into the crust and bake until set, 35 to 40 minutes.

Sour Cream Topping
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Meanwhile, make the topping. In a small bowl, stir together the sour cream, sugar, and vanilla. 
When the cheesecake is done, remove from the oven and increase the oven temperature to 400° F.  Spread the sour cream mixture over the hot cheesecake and return to the oven for 5 minutes. 
Remove from the oven and immediately cut into squares. Let cool completely in the pan on a rack.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours and up to 48 hours or freeze for up to 2 months.
Cook’s Note: Cutting the cheesecake while it’s hot is much easier than cutting it when it’s cooled and solid.  I recommend you do this with a chef’s knife or bench scraper and make one long cut down each row, wiping the knife after each cut. 

Blackberry Sauce
4 cups blackberries, washed and picked over for leaves
1/3 to 1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice

In a saucepan combine the ingredients, bring to a boil, and simmer for 5 minutes.  Cool and serve the sauce over ice cream, cheesecakes, or chocolate cake.  
As we begin another week, Dr. C. and I are staying home this week, I've stocked up on groceries, and snacks, and we won't go out except to take our walks.  He had his first cataract surgery last week, and this week we need to make sure that he has a negative Covid test on Sunday, so he can have his next surgery on Tuesday.  So staying home is our jam.  Stay safe, stay well, and wear a mask. 

Thursday, June 18, 2020

Quarantine Kitchen, Gaining the Covid 19

Cookies are my downfall; if they are here, I'm like Cookie Monster, I'll eat them all.  Which brings me to the Covid-19...those pounds we are packing on by baking and cooking enormous amounts of food.  Recently I've been on the lookout for a really delicious sugar cookie---I want a cookie I don't have to roll out, soft, chewy, buttery, and satisfying.  I've tried a few recipes, then ran across this one on the Cooks Illustrated website.  I made then once using unsalted butter, and they left me flat, so the next time I made them I used salted butter that was leftover from an early Costco run when they were out of unsalted butter.  These are my cookie; everything I was looking for, and I really can't stop eating them. They will make an amazing ice cream sandwich cookie, too.  That was my motivation for trying some recipes, I'd been to a restaurant in LA with our son who was doing a review, and the best part of the meal was the ice cream sandwich made with some amazing sugar cookies sandwiched with strawberry ice cream.  So with Father's Day around the corner, and July 4th coming up, these are the perfect cookies.  

Soft Sugar Cookies
Makes 2 dozen

1 cup salted butter softened
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla paste or extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar for rolling

Preheat the oven to 375 degrees, and line baking sheets with silicone, aluminum foil, or parchment. 
In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy.  Add the egg and vanilla, and beat until the mixture comes together. 
Add the flour and baking powder, and stir until blended.  
Roll the dough into 1 1/2-inch balls, roll in the sugar, and place on the baking sheets about 2 inches apart.  

Using the bottom of a drinking glass, flatten the cookies, and bake for 7 minutes, reverse the baking sheets and bake an additional 7 minutes, until they are golden brown around the edges, and just set.  

Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool to room temperature.  
Cook's Note:  If you only have unsalted butter you will need 1 teaspoon of salt.  
I hope you are all safe and well.  Until next time, wishing you a great weekend.  

Wednesday, June 17, 2020

What Day is It? Quarantine Kitchen; Pasta Alla Norma

Almost three weeks ago, I lost a dear friend; we had traveled together with our spouses, and she had led my last tour to Sicily in April 2019.  I've had her and her family on my heart and on my mind this week---somehow I feel her loving presence nearby in many ways, and today I was remembering our time in Palermo.
Dr. C. and I have lost 7 friends all to non-Covid related illnesses, and this has been a tough time.  Tonight, it was time to get back in the kitchen, and so tonights' meatless Wednesday was a typical dish you will find in many restaurants in Sicily, Pasta all Norma.  This is a dish that is almost ready while the pasta water is boiling.  I made a pilgrimage to my favorite Italian store today and bought ricotta salata to make this truly authentic. 

Pasta Alla Norma
Serves 6

1 medium eggplant, cut into 1/2-inch dice
One pound penne, or other shaped pasta like rigatoni, cooked 2 minutes short of al dente reserving some of the hot pasta water
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped 
pinch red pepper flakes
One 28-ounce can chopped tomatoes, or tomato puree
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
salt and pepper
1/2 cup crumbled Ricotta Salata with more for garnish

Put the eggplant into a colander, and sprinkle liberally with salt.  Let stand for 15 to 20 minutes then squeeze out any moisture.  
In a large skillet, heat the oil, saute the onion, garlic, and red pepper flakes, until the onion is translucent.  

                               Add the eggplant, and saute until the eggplant begins to brown.  
Add the tomatoes, basil, and parsley simmer for 15 to 20 minutes, until thickened.  Season with salt and pepper.  

Add the ricotta salata, and cook another 3 minutes, until the cheese is melted.  
Toss the pasta with the sauce, add some of the pasta if needed, and serve garnished with additional ricotta salata, or shredded Pecorino Romano cheese.  
This is a great meatless dish to add to your repertoire, and eggplant is now in season, so it's easy to find beautiful eggplants at your farmer's market.  
I hope that you all are staying safe and well, and I'll be back soon.  Wear a mask; it's a show of love for others.  

Monday, June 1, 2020

Day 78, G&T Cupcakes, Quarantine Kitchen

Like this palm tree, California is beginning to open up, and we are now into phase 2.  I'll deal with the other issues facing us in another post, but the fact that we can now get haircuts, meet in small groups, and maybe get to the gym in a few weeks feels so freeing. 
Dr. C. and I have been really trying to stay home, with trips to the store kept to a minimum and restricting ourselves to walking in the neighborhood, but tomorrow we are headed to see a friend in LA and get our hair cut.  I'm bringing lunch to our friend in LA, so I decided it was time to try out a recipe I've had in my files for a while--Gin and Tonic cupcakes.  This is a work in progress, I think the cake is the right one, and I think the final result is delicious, but it's still not a G&T.  Since gin burns off when heated, there isn't a lot of the floral flavor of the gin in the cupcake or the frosting, but the lime and tonic flavors do come through.  So I'd say it's a win.

Gin and Tonic Cupcakes
Makes 18 cupcakes or two 8-inch rounds

1/2 cup unsalted butter
1/2 cup canola oil
1 1/2 cups sugar
4 large eggs
1 teaspoon lime oil
3 cups all-purpose flour
1 tablespoon baking powder
1 cup buttermilk
1/4 cup lime juice

Preheat the oven to 350 degrees, and line 18 muffin cups with paper liners.
In the bowl of an electric mixer, cream together the butter, oil, and sugar. 
Add the eggs one at a time, and add the lime oil. 
Stir in the flour, and baking powder, alternating with the buttermilk and lime juice until the mixture is smooth.  
Using a portion scoop, fill the paper liners 3/4 full.  
Bake for 18 minutes, until a skewer inserted into the center, comes out clean.  Allow to cool.
If you are making 8-inch layers, they will bake for 35 minutes.  

For the Syrup

2/3 cup tonic water
2/3 cup sugar
1/2 cup lime juice
1/3 cup gin

While the cupcakes are baking combine the tonic water, sugar, and lime juice in a saucepan, and cook over medium high heat until syrupy, about 10 minutes.  Cool, and add the gin.  
Brush the warm cupcakes with the syrup.  Any leftover syrup can be frozen for use in cocktails.  

For the Frosting
3/4 cup unsalted butter
4 1/2 cups confectioners' sugar
1 teaspoon lime oil
2 tablespoons gin
1 tablespoon tonic water
1 lime sliced, into 1/4-inch slices, then cut into 1/2 moons

In the bowl of an electric mixer, beat the butter, and sugar together until smooth.  Add the lime oil, gin and tonic water until spreading consistency.  Adding more gin or tonic water as needed.  
Spread onto the cupcakes, and garnish with lime slices.  

Lime oil is super concentrated; many recipes will use lime zest which I find to be bitter, the lime oil is the zest in a liquid form.  You can buy it here.   If you would rather use the zest, use the same amount.  Stay safe and stay well.  

Tuesday, May 19, 2020

Day 65, The Costco Rotisserie Chicken, or How you can eat for a week

What's the first thing you smell as you walk towards Costco?  It's not the wagon wheel pizzas at the food court, it's the whirling rotisserie chickens that they turn out faster than you can buy them. Costco sells about 100,000 of them per day and about 90 million a year.  At $4.99, it's a loss leader for them, but for me, it's almost a week's worth of dinners.  The first dinner is cutting up the chicken and serving it with a green salad.  Next day, cut off all the usable meat and make chicken stock with all the leftovers.  If you have an Insta-pot and/or a pressure cooker this is where they shine.  In less than an hour, you will have rich chicken stock.  That stock can be the basis for a chicken pot pie, or soup or stew.
The usable leftover meat is turned into chicken salad for lunch, and then into curried chicken or chicken pot pie with lots of veggies. You can add the meat to pasta for a chicken alfredo, or chicken tacos, or fajitas. 
I realize that if you have a family of 4, you will probably just get 3 meals out of this, but Dr. C. and I can get a few more since there are only two of us. 
Making stock in your Insta-pot or pressure cooker is where these machines really prove their worth.  Here's my recipe, it's flexible, if you want to add different vegetables or no veg, you will still get 4 cups of the best chicken stock you've ever had.

Pressure Cooker Chicken Stock
You can also use a turkey carcass to make turkey stock during the holidays---make sure to break down the carcass so it fits into the pot!

1 chicken carcass, cut into pieces
1 onion, skin on, cut into quarters
3 ribs celery, coarsely chopped
3 medium carrots, coarsely chopped
3 cups water
a few peppercorns

Put all the ingredients into the pot, cook on high pressure for 40 minutes.
Leave the skin on the onion, it gives the soup flavor and color
Break up the bones as much as you can

WMF Pressure cooker---workhorse in the kitchen
                               Allow a natural pressure release, remove the top, and strain the stock.
I usually get about 4 to 5 cups of stock, depending on the moisture of the veg and amount of meat left on the chicken
Allow to cool, cover and refrigerate for up to 5 days, or freeze for up to 6 months.

A few notes, I don't salt the broth or add herbs to it, but you can do that.  I'd recommend your favorite dried herbs---thyme and/or sage are good choices.  Fresh herbs will be destroyed under pressure, so I recommend adding them in at the end of the cooking time if you want them.  
This recipe will work in an Insta-Pot (it's basically a pressure cooker) or an electric pressure cooker.  Click here for a link to The Easy Pressure Cooker Cookbook.  

It's day 65, and I'm headed into the kitchen to deal with some leftover halibut for dinner.  I hope that you all are safe, and well.

Monday, May 18, 2020

Day 64, Just For the Halibut, Quarantine Kitchen

It's wild Alaskan halibut season and I'm in!  Halibut is my favorite fish, it's big, flaky, and tastes like chicken, what's not to love?  Right now you can find it in your local market; warning, it will be expensive, but you only need 4-ounce portions, so a pound will feed four easily.  The meat is thick fleshed and cooks up in a 400-degree oven in about 10 to 12 minutes.  My favorite way to make this is to top it with some fresh breadcrumbs mixed with Parmigiano Reggiano, a bit of lemon zest, basil and Italian parsley.  I keep the breadcrumb mixture in the freezer so I can grab it and use it on lots of things like my Nonna's stuffed tomatoes in the summer. The bread crumb mixture is a great way to get rid of stale bread, too. 
This recipe applies to all thick fleshed fish, like salmon, or sea bass.  We had Chino farms' corn for dinner the night before, so I stripped the leftovers off the cob and sauteed them in a bit of butter, and chives.  Perfect accompaniment. 

   The 10-Minute Halibut
Serves 6

8 slices sourdough or other firm bread torn into pieces---baguettes have too much crust
2 garlic cloves
1/4 cup grated Parmigiano Reggiano 
1 teaspoon grated lemon zest
6 leaves fresh basil
3 sprigs fresh Italian parsley
1/4 cup unsalted butter, melted
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon Old Bay seasoning (optional)
2 1/2 pounds halibut fillets

Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil.  
Put the bread, garlic, cheese, zest, basil, and parsley into a food processor and pulse on and off to bread up the bread into bread crumbs.  Transfer to a bowl, and toss with the butter.  
Combine the lemon juice, olive oil, and Old Bay if using.  Paint the fish with the mixture on both sides.  

Mound the bread crumbs on top of the fish, and bake for 10 to 12 minutes, until the fish registers 155 degrees on an instant-read meat thermometer, and the thickest part inside is opaque.  Allow the fish to rest for 5 minutes before serving.  

I had a little more than 1 1/4 pounds and we have enough for another dinner tonight---I'm thinking I may make fish burgers out of it, but the day will tell what I do with it.  

As we ease into another week here in San Diego, we are having some work done on our patio cover, and so there is a bit of hammering and drilling going on.  We are hoping for paint by Thursday.  Please stay safe, stay well, and stay home.  

Sunday, May 17, 2020

Day 63, Red Sauce Italian, Quarantine Kitchen

Quarantine has seen us drinking a bit more wine, and an addiction to this drink the Aperol Spritz.  It's refreshing, bubbling, and great at the end of the day (or anytime, really)  I first had this when our British friends made one for us in their rental villa in Spello.  Since then, whenever we have one, we toast our friends and thank them for their inspiration.   
My roots are from Umbria in the center of Italy, and I tend to cook what I know, mainly Italian foods.  But there is a sub-genre here in the US that I refer to as "red-sauce Italian".  You know what I'm talking about, it's the funny little pizzeria that sells some pasta with a ton of red sauce on the top and baseball-sized meatballs, or that place in your neighborhood that bills itself as an Italian restaurant, but you'd never find any of the food they serve in Italy. Let me state here, that these places are fine if you recognize what they are---but don't say that it's Italian food---it's kind of like the people who go to Vegas and stay at the Venetian and then say that they don't need to go to Venice. 
That leads me to our dinner the other night, Chicken Parmigiana.  In the 20+ years, we have been going to Italy I've never seen this on the menu in Italy, EVER.  But it's comfort food, simple to make ahead, and then pop into the oven.  This one made enough for a crowd, we ate it for dinner, and I had two other casseroles that I sent home to friends.   So if you embark on this journey, just know that you can have another in the freezer, or you can share.  As always, know your audience, if you have a gang of big eaters, this will serve 6 to 8 easily. 

Chicken Parmigiano
Serves 6 to 8

For the Sauce
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped onion
two 28-ounce cans tomato puree, or chopped tomatoes and their juice
salt and pepper
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley

In a Dutch oven, heat the oil, add the garlic and onion, and saute until the onion begins to soften about 3 minutes.  

                       Add the tomatoes, season with salt and pepper, and simmer for 30 minutes.  

                                    Add the herbs, and season with salt and pepper.  Set aside.  

The sauce can be refrigerated for up to 5 days, or frozen for up to 6 months.  
This sauce will give you enough to sauce the chicken, if you would like to use it for saucing pasta on the side, make 1 1/2 times the amount.  

For the Chicken and Assembly

3 large eggs
2 tablespoons water
salt and pepper
4 chicken boneless skinless chicken breasts
3 cups panko crumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano
1 teaspoon dried basil
1 teaspoon dried oregano
Vegetable Oil for frying
8 ounces whole milk mozzarealla, sliced
1/2 cup shredded Parmigiano Reggiano or Pecorino Romano

In a mixing bowl, whisk otgether the eggs, water, salt and pepper.
Put the chicken on a cutting board, and slice horizontally into 3 portions each.  Transfer to the egg mixture.  
In a shallow dish, combine the panko, cheese, basil and oregano.  
Dip the chicken into the panko mixture and transfer to a 13-by-9-inch pan, repeating with the remaining chicken.  Refrigerate for at least 1 hour.  
Pour 2 inches of vegetable oil into a large skillet, and heat to 325 degrees.  Fry the chicken until just golden brown on each side, drain on paper toweling.  

Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  
Spread a thin layer of the sauce into the pan.  Top with the chicken.  Spread some of the sauce over each piece of chicken, top with some of the mozzarella and sprinkle the entire casserole with the shredded cheese.  
There are 6 pieces in here, you should have a total of 12 pieces, so you'll need another casserole dish

At this point, the casserole can be refrigerated for up to 24 hours, or frozen for up to 2 months.  
Preheat the oven to 350 degrees, cook uncovered for 25 to 35 minutes until the cheese is melted, and the sauce is bubbling. 
Serve with pasta, risotto or focaccia.  

I realize there are a few steps to making this, but it all comes together, and you've got a great meal for your family.  If you can't find fresh herbs for the sauce, use 1/3 the amount of dried herbs.  
Today is day 63, not sure what is happening in California tomorrow, I believe there will be some opening up, but still shelter in place.  We are so fortunate to have enough food, we are well and our family is safe.  That's all we can ask for at this point.  Stay safe, stay well, and stay home if you can.