Chicken Parmesan with Pepperoni, Food & Wine January 2011
Parmesan Cabbage, Every Day with Rachael Ray January/February 2012
Although it might seem like overkill to have two parmesan recipes at once, I decided to just go for it.
The main course was this chicken parm recipe from Food & Wine that includes pepperoni. Why has this never been done before? It's a great addition. This recipe came out of Food & Wine's special on "Food Trends of 2011" in the section about general stores. Huh?? Apparently there's a bodega-like general store (has this term even been used since the 1800s) in Seattle that also serves up hot dinner food (and carrot cake cupcakes, which I will make later this month).
Anyway, this follows the standard way of making chicken parm, but just has pepperoni on top. It comes out of the oven looking gorgeous like this:
And yes, I proceeded to eat all of that over the next few days.
There isn't a whole lot of seasoning, pointed out someone in the comments, but to me it was fine. The cheeses are plenty salty and the pepperoni has a bit of a kick to it. I guess if you wanted to use your favorite marinara instead of just plain tomato sauce it would be even better though.
The cabbage was simple but good. It's basically just braised cabbage and onion, with some parmesan grated over the top at the end. Since I was using Parmigiano-Reggiano I didn't want to use the full cup of cheese, but it was fine with less too.
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