The Cooking Project Celebrate wholesome, delicious, and beautiful food found everywhere around the world.

by Julia Bosson

Better than actually being a good cook is making people think you are a good cook—a daunting task in college, where budgetary expenses and oftentimes depressing/mouse-infested settings can dissuade you from any culinary pursuits. And so, living in the real world and out of student residences for the first time, I decided that my newest round of cooking exploits should reflect a maturity unreachable in the cinderblock monochrome that has defined a depressing amount of my adult existence.

This untraditional Saltimbocca di Pollo alla Romana (best pronounced in an obnoxious Italian accent) is a recipe I stole from my old flat-mate in London, who had lived in Italy and worked as a chef for the past four years. She eventually got tired of me following her around the kitchen asking to dumb down her recipes (can the protein base be replaced by eggs?) and so when she moved out I decided to shamelessly call this recipe my own. It is now my go-to dish to impress and fool my company into thinking that I actually know what I’m doing. It is frighteningly easy and quick, prep and everything in less than 40 minutes. It reeks of sophistication, but the combination of prosciutto, parmesan and chicken broth almost makes it salty enough to be considered a comfort food.

And so, last Friday, with the fine company of two fine gourmands (who happen to have nice cameras), I embarked on this mission to stun.

Ingredients:

2 medium boneless skinless chicken breasts, sliced in half

Prosciutto (at least 4 thin slices)

About 2 handfuls of frozen spinach, thawed and drained

4 tablespoons of parmesan

Splash of dry white wine

Reduced sodium chicken broth (less than in a 12.5 oz can)

Olive Oil

1 Lemon

Black Pepper to taste

Toothpicks (I would recommend at least 12. If you don’t have them on hand, try stealing them from your favorite local restaurant/grocery store with a cheese counter because one time in France someone tried to charge 5 euro for a pack which is obscene and I’m still smarting)

Method:

1. For the prep work, which is minimal, thaw the frozen spinach—microwave or stovetop—and drain of excess water. I’m sure fresh spinach could substitute, but I find the density of the frozen variety preferable in this situation. Slice the chicken breasts, making sure that they are evenly cut and relatively thin.
2. Lay the chicken breasts out flat. Cover each with a slice of prosciutto. Then, spread a reasonable amount of the thawed spinach over the prosciutto, and top with a sprinkling of parmesean cheese.
3. Roll each chicken breast up and stick with toothpicks so it holds together in a nice roll. It helps to start with the narrower corner of the breast. 2 to 3 toothpicks is always sufficient, more toothpicks you risk serious pain when you start to eat.
4. Turn on a burner to medium-high and let a tablespoon or two of olive oil heat in the largest and deepest frying pan you own. Realistically, the more oil you fry this in the more fried it will be and if you have ever had fried prosciutto you will know that it is never a bad thing. When the pan is hot, put the rolled chicken breasts in the pan. Rotate the chicken breasts occasionally until you are pretty sure they are mostly done all the way through.
5. Add a splash of the white wine, which you should have been drinking throughout this process. The wine collects the fat and makes the sauce more delicious. Then pour in some of the chicken broth, enough to fill a little less than an inch in the pan. Let the chicken breasts cook for a few more minutes, continuing to rotate them in the sauce. When you are bored of watching them cook and are positive they are cooked all the way through, squeeze as much lemon juice as you feel compelled to over the pan and soon after remove from heat.
6. Serve the rolled breasts, and then cover with the sauce, adding black pepper as needed. Bread is an excellent accompaniment to this meal as the sauce can sustain you long after the meat has disappeared.
7. If you like, pair the meal with the Spritz, a drink composed of 2 parts Prosecco, 1 part Campari, 1 part soda water and an olive garnish.

Yield: 2 portions

by Anna Reeser

This dish is aesthetically pleasing in several ways. First, it is yellow, a color that drips over objects as late-afternoon sun, and tinges landscapes through warm sunglasses. Second, it is made up of entirely rounded foods. The eggplants, crookneck squash, and yams are luxuriantly smooth and curved. The cashews are miniature versions of the common shape. Third, it tastes mildly spicy and sweet, and can accompany other dishes or stand on its own. The concept of Yam Curry emerged during my spring break last year, when I was at my parent’s house in Ojai recovering from wisdom tooth extraction. Eventually, I could eat real food, provided it was very soft. My mother prepared a meal of several edible dishes: pureed broccoli with cheese, mashed potatoes, and a vegetable dish made with yams, eggplants and squash with a simple curry flavor and mustard seeds. It was delicious, and I even felt thankful for my temporary handicap because it inspired such a wonderful soft dish. When I returned to Berkeley, I started making versions of the Yam Curry. I added cilantro and cashews for a fresh, crunchy garnish. I put the curry in a tortilla with a yogurt and cucumber sauce, and finally developed the “Super-dank Indian Burrito”.  This creation combines yam curry, pieces of chicken thighs stir-fried with tandoori seasoning, and yogurt cucumber sauce in a whole wheat tortilla. It’s a satisfying meal: full of flavor, fun to assemble, and pleasantly colorful.

Yam Curry

Ingredients:

1 large yam (Not a sweet potato. Yams are dark orange inside and dusty red outside. This is what you want.)

2-3 small crookneck yellow squashes 1-2 chinese eggplants (Long, bright purple, very thin skin)

2 tsp turmeric

1 tbsp Indian Curry Spice (I use a premade mixture, easy to find in most grocery stores)

1 tsp mustard seeds

salt & pepper to taste

olive oil

handful chopped cilantro

handful chopped toasted, salted cashews

Method:

Bake yam with skin until moderately soft (25-30 mins). Meanwhile, chop eggplants and squash into semicircles. In a large pot, heat a generous amount of olive oil. Add mustard seeds, curry spice, and turmeric. When the seeds sizzle, add the eggplant along with enough water to keep the eggplant soft. Add squash. Steam with the top on for 5 mins. When yam is softened and cooled, the skin should peel off easily. Chop the yam into semicircles and add to mixture. Stir occasionally, adding salt, pepper, and more curry or turmeric till it tastes good to you. Sprinkle with cilantro and cashews.

Yogurt Sauce

Ingredients:

at least 1/2 cup plain yogurt

cucumber

salt & pepper

paprika

cilantro

Method:

add a handful of peeled, finely chopped cucumber to a small bowl of plain yogurt. Add salt, pepper, chopped cilantro, and a dash of paprika makes it extra attractive.

Chicken

Ingredients:

2 boneless skinless chicken thighs

3 cloves garlic

juice of 1/2 a lemon

red tandoori seasoning (also a pre-made spice mixture but could also be improvised with cumin, cayenne, and paprika)

extra cayenne pepper

olive oil

Method:

Chop chicken and douse with lemon juice, salt, pepper and red tandoori seasoning. Heat olive oil in a cast iron pan and add chopped garlic. When they sizzle, add chicken and stir fry till browned. Add a dash of cayenne pepper for spicier chicken.

Super-dank Indian Burrito:

Combine Yam Curry, Yogurt Sauce, and Chicken in a warmed whole wheat (preferably Mi Abuelita Bonita) tortilla, and enjoy.

Yield: At least 2 burritos.