Sometimes I make a pesto chicken, sometimes Parmesan. I figured why not combine the two and stuff one inside the chicken and coat it with the other? Works for me! You can use whatever chicken you have on hand. For me, that was a package of thin-cut chicken breasts. Heck, if you have the patience for the knife work, you could use chicken tenders if you want. Hmm, that would be good to do and make them super crispy. I always try to keep a stash of homemade pesto in the freezer, but if you are using a store-bought pesto that's on the very thin side, you might want to bulk it up with some extra Parmesan so it does just run out of the chicken while baking. You only need five ingredients for this ...
Parmesan (preferably freshly-grated)
Seasoned Bread Crumbs
Welcome to the Hye Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.
Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)
Sunday, February 22, 2015
Saturday, February 21, 2015
After numerous failed attempts at translating my favorite pie - Angel Lemon - into a chocolate orange version, with the filling being orange and the meringue crust being chocolate, I had cocoa powder on the brain. I tried everything I could think of to get the crust to work, but apparently the fat content in the cocoa will only allow for a pavlova style semi-deflated meringue, not a nice fluffy soft one. Since I have also been wanting to put my pasta maker to use again, that got me thinking about chocolate pasta. I've seen ravioli filled with chocolate (usually fried), but never chocolate ravioli filled with something else, so I decided to go with bananas and mascarpone.
What goes with both bananas AND chocolate? Peanut butter, of course, so I made a cinnamon-peanut butter drizzle to go over the top. This was a fun experiment and turned out pretty good, but there are a few things I'll change in the future. First, instead of dicing the banana, I'll mash it into the filling to take up less space - or go with a very petite dice. That way, you can fit more filling in each ravioli. I'll also work on the filling texture a bit. I knew it would be soft, but I was expecting the mascarpone to hold up more like a cream cheese, where it really almost turned to cream. Maybe some powdered sugar added to the mix will stiffen it up a bit.
If you don't have any espresso powder on hand, you can skip that. It does enhance chocolate in recipes, but if you don't have another use for the rest, it's silly to stock up. If you happen to bake a lot, you could keep it on hand to add to brownies, etc.
I thought I had screwed up the pasta at first because it didn't pull right into a dough like plain pasta, so I added a little water and ran it again, but it still looked grainy. I finally pinched off a piece and realized it was just fine, so you might want to try that before adding water in case you don't need it.
1c + 2T flour
6T unsweetened cocoa powder
3 eggs (1 is for sealing the ravioli)
1/8 t espresso powder
1/2 t vanilla
2 T canola oil
water (if needed)
8 oz carton mascarpone
2 firm but ripe bananas
3 T brown sugar
1/4 c peanut butter
1/4 c milk or cream
2 T sugar
1/2 t cinnamon
(Optional: chopped peanuts for garnish)