COOKING WITH FREDDIE PRINZE JR.
Hollywood heartthrob’s new leading role is stay-at-home-dad and family chef,
If Freddie Prinze Jr. hadn’t become a ’90s heartthrob actor, he might have been a chef.
In his new cookbook, Back to the Kitchen, Prinze writes that he learned about cooking from his mom, who raised him alone. His father Freddie Prinze, a comedian and actor, died from a self-inflicted gunshot wound — ruled by courts to be accidental — when the younger Prinze was just 10 months old. “When I graduated from high school and was getting ready to move to California to follow in my father’s footsteps and take over the family business (acting!), my mom had encouraged (insisted!) that I attend cooking school as a backup plan,” writes Prinze, 40, in the introduction.
He was set to attend Le Cordon Bleu College of Culinary ArtsPasadena, when he landed an acting gig. He went on to star in films such as I Know What You Did Last Summer, She’s All That and Scooby-Doo, skyrocketing to stardom.
In 2002, Prinze married actress Sarah Michelle Gellar, best known for her lead role in the Buffy the Vampire Slayer TV series. After the birth of the couple’s two children, Charlotte, now 5, and Rocky, 3, his leading role became stay-at-home dad — and family chef.
“I know I’ve been entirely spoiled having Freddie in my kitchen for the last 15 years,” Gellar writes in the foreword to the cookbook. “I can honestly tell you I have, more than once, sampled every meal in this book.”
Back to the Kitchen ($31.99, Rodale) is co-written with food writer Rachel Wharton. The book: Back to the Kitchen, by Freddie Prinze Jr. with Rachel Wharton, features Puerto Rican and New Mexico-inspired recipes. The quote: “( Z)ucchini is hard to get any kid to eat. The ‘Try it 10 Times’ rule — meaning, if you keep serving it, they’ll eventually like it — is always in effect in my house. Or . . . just serve this and lie.” The tester: I once memorably dumped a cup of dried oregano into a chicken parmigiana, misreading the recipe, which called for fresh basil. This time I closely read the recipe before grocery shopping. Recipes I’m dying to make: Jalapeno Salmon Burgers with Sprouts and Cukes, Leftover Pesto Pasta with Shrimp and Pancetta, Fight Night Nachos, Beets with Fresh Orange Juice.
Zucchini Parmigiana
Star Tested The recipe calls for marinara sauce, an Italian tomato-based pasta sauce. I used the Irresistibles brand. 1 cup (250 mL) white flour 2 large eggs, beaten 1-1/2 cups (375 mL) panko (Japanese bread crumbs) 1 tsp (5 mL) sea salt 1 tsp (5 mL) freshly ground black pepper 4 small zucchinis 4 cups (1 L) canola oil 3 cups (750 mL) marinara sauce 2-1/4 cups (560 mL) shredded mozzarella 2 cups (500 mL) freshly grated Parmesan Line one baking sheet with wax paper and a second baking sheet with paper towel.
Place flour on a plate, eggs in shallow bowl and bread crumbs mixed with salt and pepper on another plate.
Cut zucchini in halves lengthwise; remove and discard top and bottom bits.
Working with one piece at a time, dredge zucchini pieces in flour, then dunk in eggs — make sure to cover both sides and use a basting brush to spread egg mix, if necessary — then roll in a layer of bread crumbs.
Place on parchment-lined baking sheet.
In a Dutch oven on the stovetop, heat 2 inches of canola oil over medium until it reaches 350 F (180 C) or until a bread crumb immediately sizzles when tossed in.
In batches of two, submerge zucchini in oil until bread crumbs are golden brown, about 2 or 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Spread marinara sauce over bottom of a 9 by 13-inch baking pan. Lay zucchini side by side cut side up. Sprinkle with cheeses.
Bake at 350 F (180 C) until cheese is melted and bubbling and beginning to brown, about 30 minutes.
Let dish rest for 5 minutes before serving.
Makes 6 servings. katrinaclarke@thestar.ca