Cooking up scrumptious paillards with Matt Lauer on The Today Show
I have always enjoyed cooking paillards. Paillard is a culinary term used to describe cuts of meat that are thinly sliced and lightly pounded to make them even thinner. The meat is then quickly cooked, either by sautéing or grilling. In the January issue of my magazine, Martha Stewart Living, there are some really delicious recipes for fast and elegant meals using chicken, pork, and veal paillards. You can purchase thin cuts of meat in many grocery stores, but you will save money if you buy larger pieces and pound them out yourself. This week on the Today show, I showed Matt Lauer just how easy, fast, and delectable these recipes are. If you want to impress your family and friends with a pretty amazing meal, check out Dinner in no Time Flat in the January issue.
1 Here I am in the Today show kitchen with the always friendly Matt Lauer.
2 Posing for a pre-show lighting check
3 Here I am demonstrating how easy it is to slice and pound your own paillards between a sheet of plastic wrap.
4 The paillards are sauteed in a little oil. Here I used grape seed oil because it has a high smoke point.
5 When the meat is cooked through and removed from the skillet, a gravy is made.
6 For the pork, I combined white wine, broth, seasonings, and a bit of sour cream.
7 This is the Chicken Paillalrd with Lemon Butter Sauce served on a bed of baby spinach.
8 The Pork Paillard with Sour Cream Paprika Sauce served on rotini pasta
9 The Veal Paillard is served with Mushroom, Mustard, and Sherry Sauce along side really delicious fries.
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I love how I always learn new things from you Martha, thank you!
Posted by: Wendy (Give Love Create Happiness) | January 15th, 2010 at 12:48 am
Hi Martha, always looking forward to watching you live on Today Show, always great tips and easy healthy recipes.
Thank you
Regards,
Rowaida Flayhan
Posted by: Rowaida Flayhan | January 15th, 2010 at 5:36 am
I wondered the derivation of the word paillard? This is an interesting technique. It helps for taste, texture and money savings. I really like the orange color top on you Martha. Really a great color for you! The pictures with Matt's colors against your orange look bright and happy. He seems always so curious and interested. Look forward to seeing you again on the Today Show.
Posted by: Teresa Touey | January 15th, 2010 at 8:37 am
Hi Teresa - To answer your question, I believe that the word paillard is derived from Paillard, a late 19th century French restaurateur. Glad you like the color of my top!
Posted by: Martha Stewart | January 15th, 2010 at 9:42 am
NBC is not my choice of networks but you are doing good there. Very sad that the mighty have fallen as TODAY was instrumental in my life
even if I did not know it at the time. Our sons love that old truck driver special CHICKEN FRIED STEAK, cream gravy, and fries.(last photo)
Posted by: ann | January 15th, 2010 at 11:14 am
i really enjoy all the recipes shown in your show. i am a chinese woman living in malaysia and always try your your western recipes. i really love your wonderful cup cakes recipe.
Posted by: lian oi choo | January 16th, 2010 at 9:41 am
Hi Martha, What a cool episode of you and Matt on the Today Show. Your photos were superb and very enjoyable. I just bought some thin pork steaks and am going to try your paillard recipe very soon. Sounds and looks delicious! Your repeat show on Friday sure was fun to watch again. I loved it all, especially the part about the mushrooms! I went to Home Depot yesterday and got all of your Clean products that they had. Unfortunately, when I picked up the bottle of fabric softener, I grabbed the spout instead of the handle and it fell over and I lost about a half a cup. I see that the laundry soap has a similar spout so I will be more careful with both of them from now on. Thanks for your twitpic about your new Chow Chow. He is absolutely adorable!!! Love, Jan
Posted by: Jan Erickson | January 17th, 2010 at 9:42 pm
This makes everything taste better. Thanks for sharing! I’m going to give this one a try.
Posted by: cookeaze | January 19th, 2010 at 1:47 pm
Hi Martha,
I really liked all the different soup recipes you had on today.
I want to share a secret that I found several years ago.
I bought a set of cookware called Visions. It was heavy glass & did look pretty. I hated cooking with them, food always stuck.
The one good thing I noticed was that when I made soup or stew in the dutch oven it tasted so much better. For some reason when I made it in any metal pan the flavor wasn't as good.
I had my friends & family try it & they agreed with me.
I got rid of the Visions cookware but saved the
Dutch Oven for soups & stews.
I do have Your Cookware & really like it but until you make a glass soup pot I'll hang on the the old one I have.
Have your test kitchen try making soup in glass pot & see if they agree.
Carol Wilson,
Everett WA.
Posted by: Carol Wilson | February 22nd, 2010 at 8:48 pm