{"id":38734,"date":"2020-09-17T11:38:37","date_gmt":"2020-09-17T15:38:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38734"},"modified":"2022-05-11T06:19:23","modified_gmt":"2022-05-11T10:19:23","slug":"when-in-crisis-make-a-chicken-parm","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/when-in-crisis-make-a-chicken-parm\/","title":{"rendered":"Chef’s Dish: When in Crisis, Make a Chicken Parm"},"content":{"rendered":"
\"\"<\/h6>\n
Photographed by Nick Surette<\/em><\/h6>\n

W<\/span>hen the COVID-19 pandemic led to a country-wide quarantine in March, Chris and Pam Willis, the owners of Pammy\u2019s<\/a> in Cambridge, Massachusetts, didn\u2019t miss a beat. \u201cWe might\u2019ve taken one day off, maybe two,\u201d says Chris, before Pam jumps in with a correction.\u201cWe were open Monday of that week, then we took Tuesday off,\u201d she says. \u201cThen on Wednesday, Chris said, \u2018We\u2019re gonna do chicken parm takeout.\u2019\u201d This epiphany may seem obvious to some, but to the chef behind dishes such as delicate yam carmelle with espresso butter, apple, and smoked chestnut, and the brazen lumache with gochujang bolognese, chicken parm was a departure from the norm.<\/p>\n

\u201cIt felt natural for us to do fun, Italian-American, kind of rustic comfort food,\u201d says Chris when asked about their pandemic pivot. Pam chimes in that this change felt emotionally challenging, but in terms of serving beautifully crafted dishes to a community they love, they were both grateful to be able to carry on in relatively normal Pammy\u2019s fashion. The menus changed daily depending on availability, much like they always have, and at the time of writing theWillises were in the process of re-opening indoor dining and creating the first-ever Pammy\u2019s sidewalk patio.<\/p>\n

The time for indulgent chicken and eggplant parm takeout has ended, but look out for new, quintessentially Pammy\u2019s offerings like fried meatballs with satsuma relish, and sea scallops with charred avocado and \u2018nudja vinaigrette. While the future of full-service restaurants like theirs may be uncertain, the Willises are committed to filling our bellies with inventive Italian-inspired delights in whatever form necessary.<\/p>\n

\n

\"\"<\/a><\/p>\n

Dynamic is an understatement for this duo. Pam is the boisterous, charming, silver-haired hospitality genius responsible for all things front of house (with help from the equally charming and lovely Lauren Hayes, Pammy\u2019s general manager). Chris is the culinary artist behind all things back-of-house, with an eye for detail, a penchant for daily-made fresh spice blends, and introducing diners to unexpected flavor profiles using local, seasonal ingredients whenever possible. Together, they make the magic that is Pammy\u2019s happen.<\/em><\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

Pammy\u2019s house Pugliese is a staple at the restaurant. Served in dishes such as the burrata with spaghetti squash and garam masala or enjoyed straight up, dipped in a bit of olive oil, this bread is a showstopper. And at the start of quarantine, amidst painful layoffs, Chris and Pam announced that 50 percent of bread sales would go directly to unemployed staff, with remaining profits donated to No Kid Hungry.<\/em><\/p>\n

\"\"<\/a><\/p>\n

While diners may have missed the charming interiors of this restaurant in the wake of quarantine, Pam promises the reopening of Pammy\u2019s dining room will be equally thoughtful. While they\u2019ve yet to reveal the reimagined space, diners can expect social distance-friendly seating, whimsical decor, and, as always, a bounty of locally-sourced flowers.<\/em><\/p>\n

\"\"<\/a><\/p>\n

Chris and Pam describe their spot as a \u201cnew American trattoria,\u201d which is clearly reflected in their menus. The burrata with spaghetti squash and garam masala, for instance, takes a cue from the ubiquitous cheese appetizer course, but with Chris\u2019 added twist. \u201cRight off the bat, the goal was to figure out a way to use burrata in a way that wasn\u2019t typical,\u201d Chris says. \u201cI love Indian food, andI think part of the reason this dish is special is because we make the spice mixture fresh every day.\u201d In pairing the creamy burrata with the unexpected flavors of their house-made masala blend and oft-forgotten spaghetti squash, this dish successfully elevates the cheese to a bold, entirely unforgettable place. Recipe below.<\/em><\/p>\n

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Burrata with Spaghetti Squash and Garam Masala<\/h2>\n
<\/div>\nChris & Pam Willis<\/span>\n
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Chef Chris Willis\u2019 love for Indian food meets the ubiquitous Italian-American appetizer in this autumnal dish. Garam masala originated in India and is a blend of sweet, hot, and savory spices (think cumin, cloves, and pepper). Willis believes this mixture is best when fresh, so he makes Pammy\u2019s take on garam masala daily. (Store-bought works, too, if you\u2019re in a pinch!<\/div>\n
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Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • CURRY OIL<\/span><\/li>
  • 1<\/span> cup<\/span> tightly packed curry leaves, de-<\/span><\/li>
  • stemmed<\/span><\/li>
  • 1<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • PAMMY\u2019S MASALA<\/span><\/li>
  • 1<\/span> tablespoon<\/span> + 1 teaspoon cumin seeds<\/span><\/li>
  • 2<\/span> teaspoons<\/span> green cardamom seeds<\/span> husked<\/span><\/li>
  • 1<\/span> tablespoon<\/span> brown mustard seeds<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fenugreek<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> whole cloves<\/span><\/li>
  • 2<\/span> teaspoons<\/span> salt<\/span><\/li>
  • 2<\/span> tablespoons<\/span> + 1 teaspoon ground turmeric<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground mace<\/span><\/li>
  • CHILI HONEY<\/span><\/li>
  • 1<\/span> cup<\/span> honey<\/span><\/li>
  • 2<\/span> stalks lemongrass<\/span> outer leaves removed and sliced into \u00bc-inch rounds<\/span><\/li>
  • 1-<\/span> inch<\/span> piece fresh ginger<\/span> sliced into<\/span><\/li>
  • \u00bc-<\/span> inch<\/span> rounds<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> red chile flakes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cup extra virgin olive oil<\/span> try Aria, available online or at specialty stores like Formaggio Kitchen<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> salt<\/span><\/li>
  • SPAGHETTI SQUASH<\/span><\/li>
  • 1<\/span> large spaghetti squash<\/span><\/li>
  • 3<\/span> tablespoons<\/span> salted butter<\/span><\/li>
  • Salt<\/span><\/li>
  • Thyme<\/span><\/li>
  • White balsamic vinegar<\/span> try Terre Bormane Condimento Bianco, available online or at specialty stores like Formaggio Kitchen<\/span><\/li>
  • ASSEMBLY<\/span><\/li>
  • 6<\/span> thick slices of rustic bread<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> cut crosswise<\/span><\/li>
  • 6<\/span> teaspoons<\/span> curry oil<\/span> divided (see recipe)<\/span><\/li>
  • 1\u00bd<\/span> teaspoons<\/span> Pammy\u2019s masala<\/span> see recipe<\/span><\/li>
  • 1\u00bd<\/span> teaspoons<\/span> Calabrian chile powder<\/span> or ground chili flakes<\/span><\/li>
  • 3<\/span> burrata<\/span> try Maplebrook Farms or a good-quality buffalo-milk mozzarella<\/span><\/li>
  • Flat leaf parsley<\/span><\/li>
  • Pitted taggiasca olives<\/span> available online or at a specialty store like Eataly. or Nicoise olives<\/span><\/li>
  • Chili honey<\/span> see recipe<\/span><\/li>
  • Black Hawaiian sea salt or other finishing salt<\/span> such as Maldon (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • \u25baCURRY OIL: Add curry leaves and olive oil to a high-sided saut\u00e9 pan and cook over high heat until leaves begin to fry. Gently stir to ensure that all leaves become crispy and translucent. Cool oil and strain. The extra will keep in the refrigerator for up to a month.<\/div><\/li>
    • \u25baPAMMY\u2019S MASALA: Preheat oven to 325\u00b0F. Combine first five ingredients on a rimmed baking sheet and toast until fragrant. This should take approximately two minutes. Let cool. Grind the cooled spices with the salt until they are fine but not a powder. Some coarse texture should remain. Combine in a bowl with the turmeric and mace.<\/div><\/li>
    • \u25baCHILI HONEY: Combine all ingredients in a small saucepan over low heat until the mixture begins to simmer. Remove from heat and let steep for at least an hour to overnight. Strain, pushing on solids to extract as much flavor as possible. The final consistency should be the same as honey (add water if needed).<\/div><\/li>
    • \u25baSPAGHETTI SQUASH: Preheat oven to 375\u00b0F. Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Salt the cut side of the squash liberally and put the two halves in a roasting pan, cut side down, with thyme or any other aromatic herbs you have on hand. Put enough water in the pan to come about \u215b-inch up the sides of the squash. Seal tightly with foil and roast for roughly 20 minutes. The \u201cmeat\u201d of the squash should come away from the skin in al dente strands when forked. Transfer the squash to a large saut\u00e9 pan. Add butter and \u00bc cup water; cook over high heat for a few minutes until the squash is well glazed. Season generously with salt and a splash of white balsamic vinegar.<\/div><\/li>
    • \u25baASSEMBLY: Grill or toast the bread until well-charred and rub with the cut garlic clove. Place each slice in a shallow bowl or on a plate and douse each one with a teaspoon curry leaf oil.<\/div><\/li>
    • \u25baSprinkle a quarter teaspoon of masala and the same amount of chili powder on and around the toasted bread. Cut the burrata balls in half and place one half on top of each toast, pressing down so that it stays put. Top with enough spaghetti squash to perch proudly on the cheese. On top of the squash carefully place 5 or so whole parsley leaves. (They make for a striking contrast against the spaghetti squash and their bitterness is key to balancing the dish, says Willis.) Scatter three or four olives around each \u201ctower,\u201d and circle with a drizzle of chili honey in a circle. Sprinkle each dish with finishing salt.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
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      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Chris and Pam Willis turn to cheesy Italian-American classics and community to keep restaurant Pammy’s open.<\/p>\n","protected":false},"author":103,"featured_media":38895,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31],"tags":[26013,1994,19297,26008,26009,26000,1683,3744,24686,22162,26007,26003,26006,4361,26001,26002,26010,26012,2497,26004,26011,26005],"coauthors":[20723],"class_list":["post-38734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-at-home-cooking","tag-burrata","tag-cambridge","tag-chicken-parm","tag-chicken-parmesan","tag-chris-willis","tag-comfort-food","tag-diy","tag-gochujang","tag-italian-food","tag-italian-american-food","tag-local-restaurants","tag-lumache","tag-massachusetts","tag-pam-willis","tag-pammys","tag-pugliese","tag-restaurant-recipe","tag-restaurants","tag-save-restaurants","tag-spaghetti-squash","tag-yam-carmelle"],"acf":[],"yoast_head":"\nChef's Dish: When in Crisis, Make a Chicken Parm - 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