Parmesan Chicken with Fresh Greens and Lemon Vinaigrette from Barefoot Contessa Family Style, 2002
Serves 6.

Ingredients:
6 boneless, skinless chicken breasts – pounded down to about 1/4″ thick (rolling pin works)
1 cup flour
1 t. kosher salt
1/2 t. ground black pepper
2 extra large eggs
1 T water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving on top
unsalted butter (at least 8 T)
olive oil
salad greens for 6, washed and spun dry (recommended: spring greens)

For the lemon vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1/2 t. kosher salt
1/4 t. ground black pepper

Method:
Make the lemon vinaigrette by whisking together the lemon juice, olive oil, salt and pepper.

Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with the tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2-3 chicken breasts on medium heat for 2 – 3 minutes on each side, until cooked through. Remove to clean pan. Add more butter and oil and cook the remaining chicken breasts. Chicken can be prepared to this point then placed in oven preheated to 200 degrees to keep warm until ready to plate.

Assembling the dish:
Toss the salad greens very lightly with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Shave some parmesan with a potato peeler and place a few shavings ontop of the salad greens.

Ingredients
6 – 6oz pieces of salmon fillet
1 carrot, cut in fine julienne
12 large mushrooms, sliced
½ lb sugar snap peas, or snow peas
2 small yellow squash, sliced
1 bunch green onions, sliced
Parchment paper or heavy duty aluminum foil.

For the Teriyaki Sauce
1 T minced garlic
1 cup soy sauce
2/3 cup dry sherry
Juice of 2 lemons
½ cup brown sugar

Method:
Make the Teriyaki sauce by blending together garlic, soy sauce, sherry, lemon juice and brown sugar in a saucepan. Bring to a boil, reduce heat and simmer until reduced by 1/3. (May be kept in refrigerator for up to one month. Stir well before using.)

Place all vegetables in a mixing bowl. Add just enough teriyaki sauce to coat. Heat oven to 400 degrees.
Cut 6 pieces of parchment paper or aluminum foil. Place a portion of vegetables on bottom of each piece of parchment or foil. Arrange a salmon fillet on top of vegetables and spoon 1 T. teriyaki sauce over top.
Tightly seal the package and place on a baking sheet. Bake for 15 minutes. Open packets carefully, as steam will escape.

Festive Molded Rice
Serves 6

Ingredients
1 ½ cups jasmine rice
3 cups water
1/3 cup chopped pistachios – reserve 3 T for garnish
1/3 cup chopped cilantro – reserve 2 T for garnish
Pinch of kosher or sea salt

Method:
Place all ingredients in a heavy pot. Bring to a boil. Cover and reduce heat to a simmer. Cook for 20 – 25 minutes. Let cool slightly.

Spoon rice into a rice mold, small ramekin or clean tuna fish can. Unmold on dinner plate. Garnish with reserved pistachios and cilantro.

Individual Beef Wellingtons
Serves 4  multiply as needed )

Ingredients:
2 T. butter
1 cup chopped fresh mushrooms
1 cup frozen chopped onions
2 t. crushed garlic
1/2 t. salt
2 T cognac
1 sheet (from 17-ounce box) frozen puff pastry, thawed,
1 box (5.2-ounce) semisoft herbed cheese, softened, ex: Boursin
2 cups coarsely chopped leftover beef or lamb
1 egg, lightly beaten
1 teaspoon water

Method:
In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices released from mushrooms have evaporated. Add cognac; cook until cognac has evaporated.
On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares. Divide cheese among puff pastry squares, placing cheese in center of each square. Top with leftover beef; top with mushroom mixture.
In a small clear bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture. Pull the corners of each pastry square to the center; pinch edges closed. Place, seam sides down, on a baking sheet. Chill in refrigerator for 15 minutes.

Preheat oven to 400°F. Remove Wellingtons from refrigerator and brush tops of pastries with the remaining egg mixture. Bake in preheated oven about 25 minutes or until puffed and golden brown.