'ALL THE PARMS' IN ONE SKILLET
A shockingly easy skillet bake that goes from the fridge to the table in less than 30 minutes? Sign us up!
Hey y’all, happy Thursdee! We love to cook here at W4D, but sometimes we’re just 👏 NOT 👏 IN 👏 THE 👏 MOOD.👏 Luckily, there’s always pasta. This week, with some help from the grocery store, we are combining three Italian classics in one skillet to make a truly easy, ridiculously simple dinner that you can make with your eyes closed. Even when you don’t feel like it. Plus, we’ve got a new twist on an an old (fashioned) classic to whet your whistle!
“ALL THE PARMS” MEATBALL SKILLET BAKE
AU: When it comes to Chicken Parm or Eggplant Parm… I can’t pick a favorite. They’re both so delicious, with varying textures and flavors, like gooey melty cheese, crispy crunchy breading, and succulent and soft interiors. All combined with a knockout tomato sauce? I’m in. One hundred p.
But making these two dishes is… how do you say?… a real beesh. Who in their right mind wants to set up a breading station and FRY something in batches?!?
On a Thursday?!?!
In THIS economy?!?
Hell to the no.
So I decided to combine Eggplant Parm, Chicken Parm, and good ol’ Pasta Pomodoro while throwing out the rule book. Is this a from-scratch recipe that reminds you of your dear Nonna who came over from Naples? (Italy, not Florida). No.
This is an EASY, FAST, and SATISFYING meal that you can make in less than 30 minutes on one of those weeknights when you are realllllly tempted to just get something delivered. Plus, it is TRULY ONE POT. Like, you don’t even need another bowl. And saving clean up time is my love language…
EK: Anthony, you are on fire! And this idea is FIRE! I know you had to reign yourself in from making every component from scratch and adding some fancy touches and technigues…and I for one, thank you! I love that you kept it simple. Eggplant Parm is one of my all-time faves, and though I used to make it painstakingly from scratch (used to is the operative word!), I am so happy you created this recipe because now I can have all the tastes and textures—plus spoiler alert! chicken meatballs!—without all the hassle and all the dish-washing!
AU: Everything has it’s place, and for me, sometimes from-scratch cooking ain’t in the cards during the week… That’s precisely when I like to lean on my ol’ pal Trader Joe for some help. (You can obviously use product from anywhere. I just know TJ’s has all of these key ingredients).
AU: Instead of pounding out chicken cutlets and individually dipping them in flour, egg, and breadcrumbs… we’re going with some fully-cooked chicken meatballs. You can also use frozen meatballs and thaw them, or if you do feel like cooking, make some meatballs from scratch and cook them almost all the way through before proceeding with the rest of the recipe.
And instead of salting-and-draining eggplant to then dredge it and fry it in batches, we’re just gonna cube that sucker up and brown the chunks before adding in store-bought tomato sauce, chicken stock, and orzo pasta.
AU: You let the pasta cook on the stovetop for about 8 minutes, before adding in your chicken meatballs (they’re fully-cooked, so we really are just warming them through). Then turn off the heat, blanket the skillet with some shredded mozzarella cheese, and then shower it with a 50/50 combo of panko breadcrumbs and grated parmesan. Pop the skillet into a preheated oven and pull it out when it’s GBD. Spoon it into bowls and top with fresh basil, some more parm, and a drizzle of good olive oil. Now that’s some good eatin’… and you didn’t even have to choose.
LEMON-HONEY COGNAC OLD FASHIONED
EK: I’ve got a great new drink for you to try this week! As you know, I love most Old Fashioned-based cocktails. My only rules are no carbonated water and no maraschino cherries. Other than that, I embrace all variations of the Old Fashioned!
And, Recently I was introduced to the Ferrand Old-Fashioned made with Cognac.
AU: I’m not really familiar with Cognac outside of cooking with it… sounds fancy!
EK: The only thing “fancy” about it is that the Cognac is made in France:) But in my Francophile house, that’s less about being fancy and more about embracing all the good things to eat and drink that come from my favorite place to visit.
In fact, this Old Fashioned is actually on the simpler side, which allows the Cognac to shine. It is made with lemon and honey instead of oranges and sugar, and it is such a nice change of pace. Just like Spring is a nice change of pace from Winter!
This smooth Cognac cocktail is my new warm weather libation—it’s already warm in South Carolina! I can see it as the perfect start to Easter and Passover celebrations, or anytime you’re looking for a brighter, lighter version of the classic Old-Fashioned.
AU: Yeah sometimes the traditional Old-Fashioned can feel syrupy and too warming. I tend to equate it with Fall/Winter and cold weather. This sounds like the perfect Spring Makeover!
EK: I couldn’t agree more! This is so much lighter and cooler. And it makes sense in a way since Cognac is made from white grapes instead grain like Bourbon and Rye. And we all know that warm weather is white wine—and rose—weather!
So, if you are someone who thinks that Cognac is only for sipping neat in front of the fire, think again. There was once a time when Cognac was used primarily for mixed drinks. Take the Sazerac for example, did you know that the original recipe was made with Cognac? Next time you order—or make—one, try it with Cognac instead of Rye or Bourbon.
Or better yet, take my word for it and make yourself a Ferrant Old Fashioned!
Ferrand Old-Fashioned
The Ferrand Cognac 10 Generations is made from grapes grown in the Grande Champagne region of Cognac, and is matured in sauternes wine casks. The cognac is made by Ferrand owner and cognac master blender, Alexandre Gabriel as a tribute to ten generations of the Ferrand family. It is an excellent sipping cognac as well as a spirit that is a solid foundation for classic cocktails. Note: I adapted this recipe from Ferrand to my taste adding a little bit of lemon juice in addition to the oil from the peel but you can substitute water instead.
Makes 1 drink
2 ounces for Ferrand Cognac 10 Generations
1 teaspoon honey mixed with 1 teaspoon lemon juice or water
1 dash Angostura bitters
Lemon peel, cut with a vegetable peeler for garnish.
1. Stir all ingredients with ice and a mixing glass.
2. Strain and pour over a large ice cube in a double Old-Fashioned glass.
3. Express the peel to release the lemon oil, and place into glass.
4. Sip and enjoy.
Love one-pot shortcut skillet meals with most of the ingredients from TJ’s! Thanks a bunch!