Simply August

Welcome to August! I am so excited about this month's menu for several reasons, the first being the Gals will do this one together!! And this month has a theme, fresh and simple. I wanted to use lots of fresh ingredients that are still in-season. I also wanted things to be simple and ready to put together without a lot of extra time or cost. And these recipes you can play up or down, depending on what is in the grocery store and what you can afford! I am very excited and can't wait to try all these new recipes, bon appetit Gals!

August Menu

Chicken Cordon Bleu

Ingredients

4 chicken breasts skinless and boneless

4 thin slices prosciutto di Parma

1/2 pound Gruyere, grated

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

1 cup panko bread crumbs

4 sprigs fresh thyme, leaves only

1 clove garlic, peeled and finely minced

2 tablespoons unsalted butter, melted

2 eggs

Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Parsnip and Apple Puree

Ingredients

2 Fuji apples, peeled and cored

4 tablespoons unsalted butter, divided

1 shallot, peeled and sliced

1 pound parsnips, peeled and cut into chunks

Kosher salt and freshly cracked black pepper

5 large fresh sage leaves

Water, to cover

Directions

Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.

Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.

In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.

Transfer the puree to a serving bowl and top with the browned butter coated diced apples.

Notes

Easily turned into a soup.

Great with coriander or curry powder as a substitute for the sage.

If a less sweet taste is desired, try a tart apple, such as Granny Smith.

Mango Jicama Slaw

Ingredients

1 mango, julienned

1/2 cup carrots, julienned

1 pound jicama, peeled and julienned

1 red bell pepper, seeded and julienned

1/4 cup chopped fresh cilantro

1/2 cup fresh lime juice

Salt and freshly ground pepper

Directions

Combine all ingredients and refrigerate until serving.

Berries with Mascarpone and Meringue

Ingredients

1 (10-ounce) container fresh strawberries, hulled and quartered

1 1/4 cups fresh raspberries

1 1/4 cups fresh blackberries

2/3 cup fresh blueberries

4 tablespoons sugar

2 teaspoons fresh lemon juice

1/2 cup mascarpone cheese

1/2 cup whipping cream

Pinch ground cinnamon

4 meringue cookies, coarsely crumbled

Directions

Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.

Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.

Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.