September just happens to be "National Fall Hat Month" and this quirky holiday couldn't come at a better time. The official day of fall is next week and temperatures are getting cooler. So it's time to dig out those hats that have been hiding in closets during the warmer months. Hats are a hallmark of the fall season. They can introduce a look, camouflage a bad hair day, and combat the nip in the air.
|"Nanni with her fall hat"|
|Nanni's business card before she moved the shop to Astoria|
It was always an experience to be with her as she would teach me about many ways to be creative. Sometimes when we would be in the garment district she would bring me to a store that would carry buttons, scarves, feathers, felt, material and many other bric-a-brac that she used to create her “Originals.“ My Nanni you could say was very flamboyant in her ways. She always dressed to the nines and would expect me to be very prim and proper. Her hats were so beautiful and always different. All I had to do is have a hat on, (at that time they used hats when I was a young girl) she would take a chiffon scarf out of her closet and drape it on the hat, and a new hat would be born.
After her passing, I inherited many of her hats, felt ones, ones with feathers, and many with just scarves around the brim. I even have one with fox fur around the hat and a scarf that matches. Her hats were always put in these beautiful big hat boxes to store them year after year. I always show off one of her hats on my dresser according to the season. Every time I look at my dresser and see her hat, I always remember my Nanni and her exuberant ways to share her special profession and love of hats.
So in honor of National Fall Hat Month and a tribute to my Nanni, I have two recipes this week to share. You can pair a Pinot Grigio, Merlot, or a Sauvignon Blanc wine with this dinner.
“Crispy Coconut and Scallion Breaded Chicken Cutlets”
A crispy coconut breading is a healthier way to add sweetness and crunch to this creative chicken recipe.
3/4 cup sweetened shredded coconut
1/4 cup Panko bread crumbs
1/2 cup unbleached all-purpose flour
1 large egg
8 small chicken cutlets
Salt and pepper
4 tbsp olive oil
In a shallow bowl, combine the coconut, panko, and scallions. Place the flour in a second shallow bowl and beat the egg with 1 tablespoon water in a third. Season the chicken cutlets with 1/2 teaspoon each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere. Heat 2 tablespoons oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets. Serve with “Creamy Blue Cheese Slaw”below or a salad of your choice.
|In front of Nanni's Shop|
Rich, pungent blue cheese gives this crunchy slaw a surprising creaminess and luxurious flavor.
1/2 cup reduced-fat sour cream
3 tbsp. fresh lemon juice
1 tsp. granulated sugar
Salt and pepper
1 tbsp fennel seeds
1/2 small red cabbage
1/2 small Red Onion
1 Granny Smith apple
1/2 cup chopped fresh flat-leaf parsley
2 oz. blue cheese
In a large bowl, whisk together the sour cream, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in the fennel seeds (if using). Add the cabbage, onion, and apple and toss to coat. Fold in the parsley and all but 1 tablespoon blue cheese. Sprinkle the remaining blue cheese over the top before serving. Enjoy!
(Recipe from Woman's Day)
Till Next Time……………………………….................
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