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After a two-year hiatus, the White House press dinner is back

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After a six-year hiatus, US President Joe Biden has resumed his tradition of speaking at the annual White House Correspondents’ Dinner. 

Since 2016, he is the first leader to speak at the event, where the president is mocked by a friendly audience of journalists.  It was postponed for two years due to the pandemic, and Donald Trump boycotted it while he was in office. 

Trevor Noah, a comedian and host of The Daily Show, was the event’s main attraction.  The gala, which has been an American press tradition since 1921, brought together celebrities, renowned journalists, and high-ranking US officials. Among the celebrities in attendance were Kim Kardashian, Pete Davidson, Drew Barrymore, and Chris Tucker. With a jab at Donald Trump, Mr. Biden addressed the fact that he is the first president to attend the event since 2016. 

“This is the first time in six years that a president has attended this dinner. It’s understandable given that we experienced a terrible plague followed by two years of Covid “he stated. “It’s actually nice too, once again, to have a president who isn’t afraid to come to the White House Correspondents’ Dinner and hear jokes about himself,” Noah added later on stage. 

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europe times european news trendy cookery cooking recipe food dishes Mouth Watering Savory Italian Stew
Food Trending

Savory Italian Stew

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Here is an easy one-dish meal recipe that will melt into your tongue!

Ingredients

  • 1 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1 medium carrot, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 small zucchini, sliced
  • 1/3 cup chopped green pepper
  • 2 tablespoons minced fresh parsley
  • Grated Parmesan cheese

Preparation

Cook sausage and onion in a large saucepan over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.

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europe times european news trendy cookery cooking recipe food dishes Chicken Schnitzel
Food

Chicken Schnitzel

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Ingredients

  • 2 lbs boneless skinless chicken breasts (4 large breasts)
  • 1 cup flour for dredging
  • 2 large eggs
  • 1 cup breadcrumbs, matzo meal, or panko
  • 2 tbsp paprika
  • 1 tbsp sesame seeds (optional)
  • Salt and pepper
  • Oil for frying (pick one with a high smoke point like grapeseed)
  • Fresh lemon wedges for garnish

Preparation

Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.

Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.

Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.

The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.

After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

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europe times european news health food Chicken Marsala Over White Rice
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Delicious Chicken Marsala Over White Rice

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Here is a simple and delicious chicken Marsala recipe.

Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried oregano to taste
  • 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock

Preparation

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

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