SJ, EM, Handsome Haru and Teru, Princess of Cuteness (and artistic creativity), are back safely in Brooklyn after their happy New Mexico visit. SJ and EM regaled HG/BSK with culinary delights but in their absence, BSK is performing the usual wonders in the kitchen. Dinner last night was an example. BSK made HG’s favorite comfort dish: Stracciatella with baby spinach and orzo. This is Italian with a BSK twist. HG first tasted stracciatella at The Italian Pavilion restaurant (long closed) on Manhattan’s posh Upper East Side. The dish was simple. Beaten eggs stirred into hot chicken broth . The trick was to add the eggs slowly so “strings” of egg formed in the broth. The Italian Pavillion served it with parmesan toast. The waiter adorned the dish with grated parmesan and black pepper flakes from a big grinder. Quite lush. BSK adds a variation: Baby spinach, orzo and lots of parmesan are stirred into the broth and egg mix. This gives the soup a filling heartiness equal to a main dish. Thus, HG/BSK had small bowls as starters (the remainder will be tomorrow’s lunch). Main dish was BSK’s version of chicken schnitzel (as served at Santa Fe’s Compound Restaurant). BSK flattened chicken thighs into thin paillards (BSK is skilled in the use of a rubber mallet). Dipped the chicken in beaten egg and then panko crumbs. Fried them in sizzling canola oil. Made a wonderful sauce of virgin olive oil, butter, white wine, lemon juice, dijon mustard and capers. Poured it over the crisp (not greasy) chicken. Sublime.
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