Lucindas Dashi Recipes
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
Steps:
- Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
- Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
LUCINDA'S DASHI
Use this meatless stock to make the dipping sauce for Lucinda's take on the Japanese breaded pork dish known as Tonkatsu.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Let kombu stand in room-temperature water for 30 minutes. Bring kombue and water up to a bare simmer for 10 minutes.
- Remove kombu and add bonito flakes. Boil for 5 minutes. Strain.
LUCINDA'S CHICKEN MILANESE
Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
- Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
- Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.
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- Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
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