Saturday, September 21, 2013

Lettuce Chicken. Yeah, that’s right. Lettuce Chicken.

With food, as with fashion, some things are timeless...and some are fads that instantly evoke the era that spawned them. Like, while steak frites is the culinary equivalent of a little black dress and pearls, pesto with sun-dried tomatoes is the equivalent of a pink Izod shirt with a turned-up collar.

Recently, I found myself with a strange nostalgic compulsion to make a circa-late-1970s dish that could be considered the equivalent of a Mrs. Roper print muumuu. And let me tell you, gentle reader, it was damn good.

My aunt—ironically, I'm her namesake—was not much of a cook. She was one of those people that had one “company-friendly” recipe down pat and would make it at every occasion she hosted through the years. In this case, her signature dish was Lettuce Chicken, composed of sautéed chicken, bacon, and—how weird is this?!—iceberg lettuce, with some lemon juice bringing it all together. And it was actually AWESOME—a perfect balance of rich and clean/tart flavors. For some reason, a craving for this popped into my head recently…but when I googled “lettuce chicken” I got a bunch of crap about “wraps” and “cups” calling for lettuce leaves in lieu of the tortillas God intended.

So I texted my mom to ask if she recalled the gist of the original recipe for Lettuce Chicken, and, happily, she did. (Apparently it originated in Gourmet back in the day. If anyone can track down this O.G. recipe I’d be most grateful, and would sleep better at night linking to it as the source of this post. I did do due Google diligence in an effort to cite my source properly…but it’s not my fault that ’Merickan women are obese but aspire not to be, and hence searching for lettuce chicken yields 87 pages of variations on the same freaking “wraps” and “cups”!)

Anyhoo. I originally thought of substituting escarole for the iceberg lettuce as a modern update of the dish, since I just didn’t trust my memory that iceberg could go in a cooked dish. But the Met Foods, much to my lack of shock, did not have escarole in stock, and when I texted my mom to confirm that it was indeed iceberg in the original recipe, she responded, “Yep. That’s all we had back then. AND WE LIKED IT!” Clearly, I had to keep it real and go with the iceberg. (I mean, I didn’t have an option. You caught the part about how the market had no escarole, right?) So, to make a long story short (too late), here’s how I made the awesome lost-in-history dish that is Lettuce Chicken.

Sunday, September 8, 2013

It's fall, let's roast!

Dearest Readers,
Today starts the most beautiful of seasons. Yes, I know it's still summer, and the glorious "Autumn in New York" season hasn't really started yet as we're all crossing our fingers for more indian summer. What I'm talking about, my cooking gurus, is football season.
Just like you, friends, as the end of August rolls up, I get sad, melancholy that the number of immediate beach days is dwindling... Ok, I'm being melodramatic, all I'm trying to say is that generally, my end-of-summer angst is easily cast aside when the first official Sunday of Football Season comes around! And that's today! I am excited!