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Pandemic Pizza: Part 21

Submitted by Bethany on Mon, 06/07/2021 - 03:03

In case you haven’t noticed, I love history. And, I like to find out about the culinary history and traditions of food. So when I decided to make a Chicken Cordon Bleu Pizza I wondered where Chicken Cordon Bleu originated?

Now research in my school days required a trip to the library to search through the card catalog and stacks of books.

Although we had a set of encyclopedias at home, the information was always out of date, even with an annual renewal book. (Anyone remember the door to door encyclopedia salesman?)

I am so grateful nowadays for the internet, information at my fingertips!

In my quick Google search, I discovered that Chicken Cordon Bleu originated in Switzerland in the 1940’s. It is meat, such as chicken, veal or pork that has been pounded thin. It is then wrapped around a slice of ham and cheese, breaded and either fried or baked.

The name is French and means blue ribbon. The reference is to the wide blue ribbon worn by members of the highest order of knighthood that was instituted by Henri III of France in 1578. The ribbon resembles a chef’s blue apron strings.  “By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks.” Quote here.

Now I don’t claim to be an outstanding cook. And I doubt if I would win any Blue ribbons or Michelin stars. But I will lay claim to the fact that cooking and baking is a creative outlet for me. It has been fun coming up with ideas for sauces and toppings to put on a pizza crust.

So this week’s Sunday creation: I was inspired by some leftover breaded chicken nuggets in my freezer. I topped my pan crust with a sprinkle of fresh Thyme, a Dijon mustard cream sauce, Swiss cheese, breaded chicken, ham, mozzarella and a garnish of fresh parsley. It might not win any awards, but it was pretty darn good, if I do say so myself.

Thursday Doughday: Ok, we know, it’s not dough, but Matthew loves blueberries. And according to Wikipedia, “The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items.”

So, to break in the new oven we made Blueberry Pancake Bread with syrup, baked scrambled eggs & baked bacon...

Friday Pieday: The garden is planted so it was time to use up some of the zucchini in the freezer...Prosciutto & Zucchini Pizza on pan crust, sprinkled with fresh oregano, pizza sauce, shredded zucchini, Ammazza Suocera, Prosciutto, red onion, mozzarella and garnished with fresh parsley & basil...

Look for scrambled eggs, pickles and peanut butter next week…

~Peggy Palmer-Johnson

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