What do you serve with chicken piccata? I want some new ideas for
dinner tonight. I've got a good sampling of different dried pasta.
Thanks
Janet US

On 24/02/2013 12:37 PM, Janet Bostwick wrote:
>
> What do you serve with chicken piccata? I want some new ideas for
> dinner tonight. I've got a good sampling of different dried pasta.
> Thanks
> Janet US
>


Hey... I had chicken piccata for the first time just two weeks ago. I
was in an Italian restaurant (not my choice because i am not a pasta and
red sauce fan). I could have had pasta but opted for roast potatoes and
sauteed vegetables. One of these days I am going to cook chicken
paccata at home. It doesn't appear to be challenging and it was might good.

On 2/24/2013 12:37 PM, Janet Bostwick wrote:
>
> What do you serve with chicken piccata? I want some new ideas for
> dinner tonight. I've got a good sampling of different dried pasta.
> Thanks
> Janet US
>
Rice (not rissoto, which is too rich), cous-cous. I won't push thin
spaghetti but with a little garlic and olive oil, it fits chicken piccata.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Susan wrote:
>Dave Smith wrote:
>
>> Hey... I had chicken piccata for the first time just two weeks ago. I
>> was in an Italian restaurant (not my choice because i am not a pasta and
>> red sauce fan). I could have had pasta but opted for roast potatoes and
>> sauteed vegetables. One of these days I am going to cook chicken paccata
>> at home. It doesn't appear to be challenging and it was might good.
>
>It's very fast and easy to make. Only real effort is pounding the
>cutlets thin. Unless you buy them that way, but I do my own prep.

Pounding breaks the cells so meat cooks up like leather. CUTlets are
*sliced* thin, NEVER pounded... you watch too much foodtv.

Clueless AOL newbie Sheldon "Pussy" Katz blathered stupidly:

> Pounding breaks the cells so meat cooks up like leather. CUTlets are
> *sliced* thin, NEVER pounded... you watch too much foodtv.

Every single person on FoodTV is a better cook than you are. No exceptions.

Bob

On 2/24/2013 10:54 AM, Dave Smith wrote:
> On 24/02/2013 12:37 PM, Janet Bostwick wrote:
>>
>> What do you serve with chicken piccata? I want some new ideas for
>> dinner tonight. I've got a good sampling of different dried pasta.
>> Thanks
>> Janet US
>>
>
>
> Hey... I had chicken piccata for the first time just two weeks ago. I
> was in an Italian restaurant (not my choice because i am not a pasta and
> red sauce fan). I could have had pasta but opted for roast potatoes and
> sauteed vegetables. One of these days I am going to cook chicken
> piccata at home. It doesn't appear to be challenging and it was might good.


It's quite easy to make and delicious at this time of year with fresh
asparagus. If you want pasta, keep it simple with a little olive oil
and freshly grated Parmesan cheese. I really prefer risotto as an
Italian side dish, but it's fussy to make.

gloria p

On 24/02/2013 6:13 PM, gloria p wrote:
> On 2/24/2013 10:54 AM, Dave Smith wrote:
>> On 24/02/2013 12:37 PM, Janet Bostwick wrote:
>>>
>>> What do you serve with chicken piccata? I want some new ideas for
>>> dinner tonight. I've got a good sampling of different dried pasta.
>>> Thanks
>>> Janet US
>>>
>>
>>
>> Hey... I had chicken piccata for the first time just two weeks ago. I
>> was in an Italian restaurant (not my choice because i am not a pasta and
>> red sauce fan). I could have had pasta but opted for roast potatoes and
>> sauteed vegetables. One of these days I am going to cook chicken
>> piccata at home. It doesn't appear to be challenging and it was might
>> good.
>
>
> It's quite easy to make and delicious at this time of year with fresh
> asparagus. If you want pasta, keep it simple with a little olive oil
> and freshly grated Parmesan cheese. I really prefer risotto as an
> Italian side dish, but it's fussy to make.
>
>


Risotto is on my to do list. I have only had it once. I never made it
because my wife was told that she was allergic to rice. It seemed like
too much work to make it just for me. She has recently been cleared of
that allergy. So.. one of these days.

Dave Smith wrote:
>
>Risotto is on my to do list. I have only had it once. I never made it
>because my wife was told that she was allergic to rice.

Billions of people eat rice, that must not be a very prevalent
allergy. You can make risotto with other grains, barley, even wild
rice (which isn't rice at all). I make risotto with orzo, works very
well.

On Sun, 24 Feb 2013 16:13:21 -0700, gloria p >
wrote:

> I really prefer risotto as an Italian side dish, but it's fussy to make.

Fussy how? It really doesn't need to be constantly stirred. I think
stirring is a way Italian grannies kept the kids busy, the same way I
was kept busy needlessly stirring gravy.

--
Food is an important part of a balanced diet.

"Janet Bostwick" > wrote in message
...
>
> What do you serve with chicken piccata? I want some new ideas for
> dinner tonight. I've got a good sampling of different dried pasta.
> Thanks
> Janet US

Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.

"Bob Terwilliger" > wrote in message
eb.com...
> Clueless AOL newbie Sheldon "Pussy" Katz blathered stupidly:
>
>> Pounding breaks the cells so meat cooks up like leather. CUTlets are
>> *sliced* thin, NEVER pounded... you watch too much foodtv.
>
> Every single person on FoodTV is a better cook than you are. No
> exceptions.
>

We all know he beats his meat.

In article >,
Janet Bostwick > wrote:

> What do you serve with chicken piccata? I want some new ideas for
> dinner tonight. I've got a good sampling of different dried pasta.
> Thanks
> Janet US

Oh, Janet. . . . I read the subject line and thought, "Well, you want
the best side towards the camera." '-)
--
Barb,
http://www.barbschaller.com, as of February 10, 2013.

In article >,
"Paul M. Cook" > wrote:

> "Janet Bostwick" > wrote in message
> ...
> >
> > What do you serve with chicken piccata? I want some new ideas for
> > dinner tonight. I've got a good sampling of different dried pasta.
> > Thanks
> > Janet US
>
> Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.

Paul, if you're serving asparagus tips, what do you with the rest of the
stalk?
--
Barb,
http://www.barbschaller.com, as of February 10, 2013.

On Mon, 25 Feb 2013 08:23:40 -0600, Melba's Jammin'
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> What do you serve with chicken piccata? I want some new ideas for
>> dinner tonight. I've got a good sampling of different dried pasta.
>> Thanks
>> Janet US
>
>Oh, Janet. . . . I read the subject line and thought, "Well, you want
>the best side towards the camera." '-)

Thank you for the advice;o). Must always remember these things.
Janet US

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Janet Bostwick" > wrote in message
>> ...
>> >
>> > What do you serve with chicken piccata? I want some new ideas for
>> > dinner tonight. I've got a good sampling of different dried pasta.
>> > Thanks
>> > Janet US
>>
>> Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.
>
> Paul, if you're serving asparagus tips, what do you with the rest of the
> stalk?

You can always make cream of asparagus soup, cut them up for salad or you
could eat the whole darn thing with the picata.

In article >,
"Paul M. Cook" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Paul M. Cook" > wrote:
> >> Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.
> >
> > Paul, if you're serving asparagus tips, what do you with the rest of the
> > stalk?
>
> You can always make cream of asparagus soup, cut them up for salad or you
> could eat the whole darn thing with the picata.

I was just curious. I'm actually not that fond of the tips ‹ and prefer
the thicker stalks to the pencil-thin stalks. My lucky week, too:
asparagus is on sale this week for $1.68/lb. and the two bunches I
bought yesterday are the thicker stalks. I may just give that piccata a
run for tonight's dinner. Will probably fake a couple ingredients,
though, because I don't feel like hitting the stupormarket again quite
yet.
--
Barb,
http://www.barbschaller.com, as of February 10, 2013.

On Mon, 25 Feb 2013 12:41:37 -0600, Melba's Jammin'
> wrote:

> In article >,
> "Paul M. Cook" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >,
> > > "Paul M. Cook" > wrote:
> > >> Asparagus tips amd garlic creamed potatoes. Or roasted garlic potatoes.
> > >
> > > Paul, if you're serving asparagus tips, what do you with the rest of the
> > > stalk?
> >
> > You can always make cream of asparagus soup, cut them up for salad or you
> > could eat the whole darn thing with the picata.
>
> I was just curious. I'm actually not that fond of the tips ‹ and prefer
> the thicker stalks to the pencil-thin stalks. My lucky week, too:
> asparagus is on sale this week for $1.68/lb. and the two bunches I
> bought yesterday are the thicker stalks. I may just give that piccata a
> run for tonight's dinner. Will probably fake a couple ingredients,
> though, because I don't feel like hitting the stupormarket again quite
> yet.

There aren't too many ingredients to fake... chicken, flour (if you
use it), wine, capers, lemon juice. You can replace the wine with
chicken stock, eliminate the capers - but why bother calling it
piccata at that point? Just call it chicken with lemon sauce.

--
Food is an important part of a balanced diet.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Paul M. Cook" > wrote:
>> >> Asparagus tips amd garlic creamed potatoes. Or roasted garlic
>> >> potatoes.
>> >
>> > Paul, if you're serving asparagus tips, what do you with the rest of
>> > the
>> > stalk?
>>
>> You can always make cream of asparagus soup, cut them up for salad or you
>> could eat the whole darn thing with the picata.
>
> I was just curious. I'm actually not that fond of the tips < and prefer
> the thicker stalks to the pencil-thin stalks. My lucky week, too:
> asparagus is on sale this week for $1.68/lb. and the two bunches I
> bought yesterday are the thicker stalks. I may just give that piccata a
> run for tonight's dinner. Will probably fake a couple ingredients,
> though, because I don't feel like hitting the stupormarket again quite
> yet.

I like the whole thing, too. I do peel the stalks and that way they cook up
much faster and are more tender. When I eat picata in restauramts they
always seem to serve just the tips. Probably for show.

In article >,
Janet Bostwick > wrote:

> On Mon, 25 Feb 2013 08:23:40 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Janet Bostwick > wrote:
> >
> >> What do you serve with chicken piccata? I want some new ideas for
> >> dinner tonight. I've got a good sampling of different dried pasta.
> >> Thanks
> >> Janet US
> >
> >Oh, Janet. . . . I read the subject line and thought, "Well, you want
> >the best side towards the camera." '-)
>
> Thank you for the advice;o). Must always remember these things.
> Janet US

:-) No problem. You're welcome.
You inspired me to make chicken piccata for dinner last night. It was
awesome! I stuck a pic on the rfc on Facebook page.
--
Barb,
http://www.barbschaller.com, as of February 10, 2013.

On Tue, 26 Feb 2013 20:05:46 -0600, Melba's Jammin'
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> On Mon, 25 Feb 2013 08:23:40 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Janet Bostwick > wrote:
>> >
>> >> What do you serve with chicken piccata? I want some new ideas for
>> >> dinner tonight. I've got a good sampling of different dried pasta.
>> >> Thanks
>> >> Janet US
>> >
>> >Oh, Janet. . . . I read the subject line and thought, "Well, you want
>> >the best side towards the camera." '-)
>>
>> Thank you for the advice;o). Must always remember these things.
>> Janet US
>
>:-) No problem. You're welcome.
>You inspired me to make chicken piccata for dinner last night. It was
>awesome! I stuck a pic on the rfc on Facebook page.

I'm really glad you liked it! The flavors spark up humdrum chicken.
Sorry. I've never been to Facebook and don't know how to get to the
rfc FB page.
Janet US

In article >,
Janet Bostwick > wrote:

> On Tue, 26 Feb 2013 20:05:46 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Janet Bostwick > wrote:
> >
> >> On Mon, 25 Feb 2013 08:23:40 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> >In article >,
> >> > Janet Bostwick > wrote:
> >> >
> >> >> What do you serve with chicken piccata? I want some new ideas for
> >> >> dinner tonight. I've got a good sampling of different dried pasta.
> >> >> Thanks
> >> >> Janet US
> >> >
> >> >Oh, Janet. . . . I read the subject line and thought, "Well, you want
> >> >the best side towards the camera." '-)
> >>
> >> Thank you for the advice;o). Must always remember these things.
> >> Janet US
> >
> >:-) No problem. You're welcome.
> >You inspired me to make chicken piccata for dinner last night. It was
> >awesome! I stuck a pic on the rfc on Facebook page.
>
> I'm really glad you liked it! The flavors spark up humdrum chicken.
> Sorry. I've never been to Facebook and don't know how to get to the
> rfc FB page.
> Janet US

If you don't 'do' Facebook, you'll not be able to access the rfc page.
No worries - you're not missing anything.

--
Barb,
http://www.barbschaller.com, as of February 10, 2013.

In article >,
Janet Bostwick > wrote:

> On Tue, 26 Feb 2013 20:05:46 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Janet Bostwick > wrote:
> >
> >> On Mon, 25 Feb 2013 08:23:40 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> >In article >,
> >> > Janet Bostwick > wrote:
> >> >
> >> >> What do you serve with chicken piccata? I want some new ideas for
> >> >> dinner tonight. I've got a good sampling of different dried pasta.
> >> >> Thanks
> >> >> Janet US
> >> >
> >> >Oh, Janet. . . . I read the subject line and thought, "Well, you want
> >> >the best side towards the camera." '-)
> >>
> >> Thank you for the advice;o). Must always remember these things.
> >> Janet US
> >
> >:-) No problem. You're welcome.
> >You inspired me to make chicken piccata for dinner last night. It was
> >awesome! I stuck a pic on the rfc on Facebook page.
>
> I'm really glad you liked it! The flavors spark up humdrum chicken.
> Sorry. I've never been to Facebook and don't know how to get to the
> rfc FB page.
> Janet US

Actually, what you are missing are the pictures that are sometimes
posted on the page. Otherwise, not so much.

--
Barb,
http://www.barbschaller.com, as of February 10, 2013.