To my “Friends at 10!” A Grand Morning, remembered !
On Wednesday, August 24, 2011, I had the great pleasure of joining NBC’s ‘The 10! Show’, hosted by Bill Henley and Lu Ann Cahn.
Cynthia Ferich (Goch) made her television debut! A fabulous experience with fabulously talented friends!
On the menu: Chicken with Wine and Olives and Eggplant Pizza. Each recipe was demonstrated from the NEW Revised Edition of “MaMa Mia Cucina ~ A Flavor of Good Food and Good Family”, which officially launches on Thursday, October 20 at NOON at Bloomingdale’s in King of Prussia, Pennsylvania.
Honoring our ‘hometown’ of brotherly love, Cliff Lee, pitcher for the Philadelphia Phillies, also interviewed with Bill and Lu Ann.
For the many requests for the recipes, thank you for asking, and here you go…:
Recipes taken from “MaMa Mia Cucina”
page 70
By: Cynthia Ferich (Goch)
Chicken with Wine and Olives
6 pounds chicken thighs
1 cup red wine
1/3 cup olive oil
2 tablespoons minced garlic
salt & pepper
2 tablespoons fresh parsley
1 teaspoon dried oregano, or 2 teaspoons of fresh oregano
1 teaspoon dried rosemary, or 2 teaspoons of fresh rosemary
1/3 cup Romano cheese, grated
1/2 cup black olives
Removing all traces of fat and skin, wash the chicken and pat dry with paper towels. Combine olive oil, garlic, salt, pepper, parsley, oregano, rosemary, and cheese. Add chicken pieces to marinade and mix well.
Place chicken in a large 9-1/2 x 13-inch baking pan and pour marinade over chicken. Cover and bake at 350 degrees for 45 – 60 minutes. Uncover and pour olives over chicken. Add wine and cook the chicken for an additional 60 minutes. Cook uncovered. Turn chicken as it cooks so that it doesn’t get too brown and dried out. After the chicken is nicely brown and cooked, cover again to moisten until ready to serve.
When we had chicken for dinner, it was chicken with wine. We served this dish with pasta, soup, vegetables, and so on . . . for all of those big family dinners.
Recipe taken from “MaMa Mia Cucina”
Page 107
By: Cynthia Goch
Pizza Eggplant
1 large eggplant
1 cup tomato sauce
1/2 cup Romano cheese
2 tablespoons oregano
3 cloves of garlic, minced
ground pepper
1/3 cup olive oil
Wash and slice eggplant into 1/2-inch slices. “Sweat” the eggplant by salting, letting it stand for 20 to 30 minutes, and rinsing well of all salt.
In a large baking pan, cover with 2-3 tablespoons olive oil and in a single layer, place eggplant slices on the pan. Combine sauce with garlic, and spread the sauce evenly over each slice and sprinkle with cheese, oregano and pepper on each slice as if you were making a pizza. Drizzle the remaining olive oil on top of each slice of eggplant not to dry it out.
Bake at 350 degrees for approximately 45 minutes, or until brown on the outside and soft and tender on the inside.
For the eggplant lovers!
THANK YOU, NBC FRIENDS at 10! ~ Cynthia
