recreated from a dish I had at Cesar in Piedmont the other morning
(makes 4)
3 large grapefruits
roughly 4 Tablespoons Pomegranate Molasses (purchase at Middle Eastern Grocery)
toasted slivered almonds
1/4 cup mint leaves , sliced roughly
Peel both the rinds and the bitter skins from the grapefruit, using just the pulpy meat. This takes much of the bitterness out of the grapefruit. Place in serving bowls. Top with almond slivers and mint leaves, then drizzle molasses on top.
Simple and yummy! (I totally need to get my camera back for pictures)
On Pomegranate Molasses - this is one of my secret weapons. It is slightly sweet with a nice tart finish that adds a unique flavor to foods and cocktails! With the overabundance of cheap pomegranate flavors out there, this is the only one I use.
Tuesday, September 30, 2008
Thursday, September 25, 2008
Herbed Chicken Breasts with Olive Parmesan Crust
recipe from Wine Club:
4 small boneless, skinless chicken breast halves (6-7oz each) , trimmed of excess fat
2 Tbs extra-virgin olive oil
2 Tbs whole grain mustard
4 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups toasted breadcrumbs
1 cup pitted Kalamata olives, rinsed, patted dry and chopped
3/4 cup freshly grated Parmigiano-reggiano
3 Tbls chopped oil packed sun dried tomatoes (about 3 large tomato halves, pat dry before chopping)
1 lemon, cut into wedges
**NOTE - I find you can halve the breadcrumb recipe and still have leftover - freeze it and use for other quick dinners
Heat the oven to 450F (if cooking right away) Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets fo plastic wrap to even out the thickness of the breasts.
In a large bowl, mix the oil and mustard with half of the thyme, half of the rosemary, and the salt and pepper. Add the chicken and toss to coat well. You can proceed directly to coating the chiken breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
Put the breadcrumbs in a large shallow dish and toss with the olives, Parmigiano, sun-dried tomatoes, and the remaining thyme and rosemary. Working with one piece at a time, tranfer the chicken to teh dish of crumbs, scoop some crumbs on top and press well a couple of times so the crumbs adhere to both sides(these crumbs will be a little wet, so really press them on) Transfer to the rack of the baking sheet.
Bake the chicken until its firm to the touch and registers 165F on an instant read thermometer, about 20 mins. Serve immediately with the lemon wedges for squeezing over the chicken.
4 small boneless, skinless chicken breast halves (6-7oz each) , trimmed of excess fat
2 Tbs extra-virgin olive oil
2 Tbs whole grain mustard
4 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups toasted breadcrumbs
1 cup pitted Kalamata olives, rinsed, patted dry and chopped
3/4 cup freshly grated Parmigiano-reggiano
3 Tbls chopped oil packed sun dried tomatoes (about 3 large tomato halves, pat dry before chopping)
1 lemon, cut into wedges
**NOTE - I find you can halve the breadcrumb recipe and still have leftover - freeze it and use for other quick dinners
Heat the oven to 450F (if cooking right away) Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets fo plastic wrap to even out the thickness of the breasts.
In a large bowl, mix the oil and mustard with half of the thyme, half of the rosemary, and the salt and pepper. Add the chicken and toss to coat well. You can proceed directly to coating the chiken breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
Put the breadcrumbs in a large shallow dish and toss with the olives, Parmigiano, sun-dried tomatoes, and the remaining thyme and rosemary. Working with one piece at a time, tranfer the chicken to teh dish of crumbs, scoop some crumbs on top and press well a couple of times so the crumbs adhere to both sides(these crumbs will be a little wet, so really press them on) Transfer to the rack of the baking sheet.
Bake the chicken until its firm to the touch and registers 165F on an instant read thermometer, about 20 mins. Serve immediately with the lemon wedges for squeezing over the chicken.
because all great culinary adventures start with good cocktails......
the Stepford Wife Cocktail - (a modified Negroni)
1 shot of gin (I use Tanqueray)
juice of 1/2 grapefruit (freshly squeezed)
1 capful of Campari bitters
1 capful of Blood Orange Bitters (made by Stirrings)
a note on the blood orange bitters - as bitters, this concoction is suspect as it is awfully sweet and more liquer-like than bitters, but does add a nice spice and top note to the ultimate fembot cocktail.
Shake in cocktail shaker and serve in chilled cocktail glass, garnish with lemon zest swirl
photos on the way
1 shot of gin (I use Tanqueray)
juice of 1/2 grapefruit (freshly squeezed)
1 capful of Campari bitters
1 capful of Blood Orange Bitters (made by Stirrings)
a note on the blood orange bitters - as bitters, this concoction is suspect as it is awfully sweet and more liquer-like than bitters, but does add a nice spice and top note to the ultimate fembot cocktail.
Shake in cocktail shaker and serve in chilled cocktail glass, garnish with lemon zest swirl
photos on the way
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