Puttanesca and Chicken Cordon Bleu

Last Saturday afternoon, I put in some assisting hours at Landmark Education Manila's workspace. Since I'd be working through the day and heading off to an Introduction to the Landmark Forum afterwards, I brought some lunch - not just for myself, but, upon special request, for some of the other assistants as well. The meal turned out nicely: puttanesca and chicken cordon bleu (one of my new culinary challenges is to feed my friend and fellow Landmark graduate Chill, who doesn't eat red meat, on a weekly basis).

I learned to make puttanesca many years ago from my best friend Miles - it's a simple enough dish to whip one when company comes over (I remember her having a full-blown conversation with me while she was chopping and cooking away).

On the other hand, chicken cordon bleu is something I'd never tried making before (link below goes to Tyler Florence's recipe, which I adjusted to what I had on hand), but I used to order it all the time at Full House, one of our old college haunts on Katipunan Avenue. However, their version had pure butter in it, instead of the traditional ham and cheese, so when you cut into it, a river of yellow creaminess would inundate your lunch plate. Gooood stuff.

Puttanesca and Chicken Cordon Bleu recipes here and here.

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