Sformata di Pollo

Sformata di Pollo

Chicken Flan

Wondering at times what to do with leftover baked chicken from the night before?  Chicken salad, chicken sandwiches, chicken enchiladas or tacos?  You can make lots of dishes with leftover chicken, but tonight, I revisited Italy again by creating a simple dinner with leftover baked chicken and some Italian fresh herbs.

Sformata is the feminine spelling of Sformato; which is similar to a soufflé without the fluffy/airy texture.  The word Sformato derives from the word Sformare which means to unmold.  Sformata is made with eggs and usually baked in Ramekins in a Bain Marie.  Try this recipe for a light lunch or dinner, I assure you, it is easy and quite delicious!

Ingredients:

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced
1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme
1 teaspoon rosemary
1 cup cooked chicken, chopped
4 large eggs

1/2 cup heavy creampinch of nutmeg

Parmesan cheese, grated

salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic
Basil for garnish

Equipment:Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese.
Prepare a deep baking pan for Bain Marie (water bath)

Preparation:

Preheat oven to 400*F

In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool.

Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full.

Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 - 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic.

***Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

Buon Appetito

Heirloom Tomato Bundt Cake and Brown Butter Icing

Heirloom Tomatoes are sweet and delicious

Heirloom Tomato Bundt Cake with Browned-Butter Icing

Heirloom Tomato Cake recipe dedicated to my friend Krista "June"

Ingredients:


14 oz. (2 cups) sugar
2 sticks (1 cup) unsalted butter, softened
16 oz. (3 cups) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
3 eggs
2 large diced heirloom tomatoes
6 oz. (1 cup) sultana raisins


Preparation Instructions:


Preheat oven to 350*F
Prepare Bundt pan by coating it lightly with butter (you can use Pam as well) and flour dust the pan lightly.


Combine all dry ingredients and set aside.


Combine butter and sugar in Kitchen Aid with paddle and beat until creamy. Add one egg at a time (use rubber spatula if needed to scrape sides) until well incorporated (2 minutes).

Add dry ingredients slowly to creamed mixture. Mix well. Using rubber spatula, add tomatoes and sultanas to cake batter and stir gently until well incorporated. Spoon batter into prepared Bundt pan. Bake for 70 minutes to 80 minutes, until wooden tester comes out clean.


Cool on wire rack for at least 10 minutes in Bundt pan and then remove from pan after 10 minutes onto a cake plate. Let cool completely.


Brown Butter Icing:


1 stick of butter
4 oz (1 cup) confectioner’s sugar
1 tsp vanilla


Melt butter on low heat, in a sauce pan. Cook butter until it starts to lightly brown (smells like popcorn). Whisk in sugar and vanilla until smooth. Frost cake on top and let the sides drip.

Chef Notes:
I prefer measuring all my ingredients by weighing them as I feel it is more consistent and accurate when baking.  This recipe is converted from ounces to cups for the American cook.

The cake recipe is dedicated to my dearest friend Krista "June";  We both took a trip to Italy together and we were both in awe with the beautiful Heriloom tomatoes at the market. Krista always talked about a Tomato Cake that she bakes every year for her family on their birthdays.  Krista always mentioned how delicious it was, but I just cringed at the thought of having a tomato cake, hmm? that just did not sound delicious at all.  Well, I never got Krista's Tomato Cake recipe, but yesterday, I created one after being inspired by my Heirloom tomatoes blooming and a recipe that I came across for a green tomato cake.  Personally, this cake is absolutely delicious and definitely a favorite at home now!  So, Krista "June", here is my recipe dedicated to you, in memory of our oustanding trip together in Tuscany!

Buon Appetito Bella!