Fresh Approach Cooking

Labels: blueberries, Chicken, Entree, LittleBlueDynamos, Side-Dish

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In the seemingly endless world of online meme’s, one of my darling friends asked me to list the first 25 songs that came up on my ipod and then pass the list along.

I got so far as pulling out the ipod and listening but decided against sharing what came up...turns out my musical taste is pretty bland...

I did notice something though…a lot of the songs were about rain. And umbrellas. Three umbrella songs and seven rain songs actually. In a row.

Weird, right? Is my music player trying to tell me something?

That would be nerve wracking.

And considering how gloomy it is today…well, I was that much more driven from those melancholy musings and in to my kitchen, to make something good and filling and happy making.

Labels: Chicken, Entree, Gluten Free

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When my darling, the Glamazon, was a wee bitty child, (pre-glamazon days, which I believe should be called the precocious years,) she announced, in response to my fathers query, "What do you girls want for lunch?" that her favorite food was Chicken Nuggets, and that is the only thing she was willing to eat.

Now, my father is not a fast food eater, nor is he a pop culture follower, so he just roared with laughter, eyes twinkling.

He sincerely thought she made it up. In his reasoning, there was no way there could there be such a foodstuff, it simply had to be the concoction of a fabulous four year old mind. Nuggets of chicken???

Now mind you, at that point in my young life, I had never indulged in a Chicken Nugget, but being a child, I was all very aware of their existence. My parents wouldn't have dreamed of letting us sample that sort of thing. So naturally, I chimed in saying that was all I wanted for lunch too. As the words came out of my lips, I was anxiously wondering...could this be the day? Would my father actually take us to a fast food chain to eat fried, compressed chicken bits served with gloopy, sugar dense, dipping sauce? The possibility of it all almost felled me.

Well, miracle of miracle, my food-conscious father whimsically decided to indulge Pre-Glamazon's fancy. (She was just so irresistibly cute.) So into the car piled four kids, one adult, and palpable anticipation.

Seemingly moments later, our food devoured, my father turned to the Pre-Glamazon, and asked if she had enjoyed her lunch. Tears welled up in her big golden eyes, (yes, her eyes are golden. It's stunning.) as she proclaimed they were "dreadful" and her new favorite food was hot dogs.

Turns out, her parents had never let her have them either...sly child that Glamazon.

After that day, I'm not sure I ever ate them again. They weren't to my taste. I know for a fact my father never did either. As for the Glamazon, she currently lives on a steady diet of salads and Champagne, as all good glamour girls do...but while none of us eat them, 20+ years later, my father still lovingly calls her (with that smile in his eyes)...Chicken Nugget...

This appetizer, it's an adult version. Real chicken. Complex flavor. Simply stunning.

1 T. fresh ginger, grated
1 teaspoon chile, minced
1 t. vegetable oil
1/2 cup peanut butter
2 teaspoon soy sauce
1 T brown sugar
1 T lime juice
1/4 cup coconut milk
1/4 cup water

1/4 cup pumpkin seeds
1/4 cup pecans
1/2 cup peanuts
1 T. ground cardamom
1 t. ground ginger
1/2 t. salt
1 cup rice or wheat flour
2 eggs
4 chicken breasts
Corn oil

Saute the ginger and chile in the vegetable oil. Remove from heat and whisk in the peanut butter, soy, sugar, lime, coconut and water. Taste and adjust seasonings as needed.

Cut chicken into bite-sized bits.

Whisk eggs in a bowl.

In a Cusinart, combine the nuts, spices and rice flour. Pulse to combine. Pour this into a shallow bowl.

Dip the chicken bits into the egg, then the nut mixture. When all the pieces are coated, saute in the corn oil until golden brown. Serve room temperature with peanut dipping sauce.

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Do I love Food? Heck yes, and if you live in Los Angeles, you should too. Review coming soon.

Other ways to play with Peanut Butter? Cookies anyone?

McDonalds Chicken McNuggets (C), were introduced in 1983. 6 pieces have 250 calories. A McNugget is a small piece of minced chicken and mechanically separated meat held together with phosphate salts and chicken skin. The pieces are coated with batter, then deep-fried and sold. - Wikipedia

Labels: Appetizer, Chicken, Gluten Free, Low-Carb

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And so there I was, the only girl at Nicole Ritchie's Memorial Day BBQ who weighed more than 100 pounds.

Happily, with this chicken in tow, I was able to entice the other waifs to put on some poundage and brought a little joy to their rice-cake-munching lives.

Sweet, sticky, juicy, delicious. If you don't want to gain an ounce, avoid this. If you are all about the food...dive on in.

Cheers!

1 whole chicken, cut up
1 cup chicken stock
2 small oranges, zest and juice
2 limes, zest and juice
1 cup honey
1/4 cup soy sauce
2 Tablespoons ginger, grated
1 small chile, minced
Sesame seeds and green onion for garnish

Marinate the chicken in the rest of the ingredients for at least three hours.

Preheat your oven to 350F. Add all and bake, covered for 30 minutes. Uncover and continue to bake for 15 more minutes or until the chicken is cooked through.

If the sauce has not turned to a thick glaze, pour into a non-stick pan on the stove top and reduce until it is. Pour over chicken and serve with rice.

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Soy sauce came into widespread use in western Japan (Kamigata) in the early seventeenth century. - Kikkoman.com

In 1985 Lionel Ritchie starred in a commerical for Pepsi

(I know this isn't a gossip blog, but I do have to say I think Nicole is a peach.)

Labels: Chicken, Entree

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This recipe! This recipe! It makes me HAPPY.

For one thing, I learned it about, oh, say, 10 years ago from a supremely cool woman.

This being me we are talking about, of course, I don't remember her name, (sentimental, aren't I!)but she gave me this recipe and for that I she will always hold a place in my heart.

And then, this past whirlwind-weekend, I was able to share it with two more supremely cool women.

Keep the goodness flowing...

But why get all hyped about sharing a chicken recipe, of all things?

Simple as this.

Over drinks, a few weeks ago, one of the aforementioned cool women declared - unprompted, and with absolutely no hesitation...

"I like chicken. (Pause.) That's right, I said it."

How would you have responded? (I mean, other than having to hold your sides due to extreme laughter)

The gauntlet was thrown down indeed. So I told her I had the recipe for her.

And this was it. I mean, for a woman willing to make such a definitive statement, I had no choice but to bring out the big guns. The real deal chicken-perfection-recipe.

Bold, sassy, unique. (Like my girls!) If you like really intense flavor and have a bit of prep time, (this MUST marinate at least four hours, really, it just needs it.) I say, get your chicken on!

A curious combination of extreme flavors; lemon, cumin, paprika and saffron, it is a mouth full of wow indeed.

And on Sunday afternoon, we all got together and made it, and loved it and ate it and wished we had made more...

So now my peaches, it is your turn to try it, and enjoy!


4 chicken legs, and four thighs
8 cloves garlic, minced
1 small red onion, chopped fine
4 Tbsp lemon juice
2 Tbs sweet paprika
2 tsp cumin seeds
3 Tbsp cilantro, minced
1 tsp salt
½ tsp coarsely ground black pepper
Large pinch red pepper flakes
¼ tsp ground ginger
2 pinches of saffron threads
4 Tbsp olive oil
Chicken stock as needed
Couscous to serve


Combine the chicken, garlic, onion, lime juice, paprika, cumin, cilantro, salt, pepper, pepper flakes, ginger, saffron and olive oil. Let marinate up to two hours at room temp or two days in the fridge, turning from time to time.

Preheat your oven to 450F or turn your grill on (do that. Really, this is SO good grilled. If you do, just simmer the remaining on the sauce in a pan on the stove top.)

Place the chicken and its marinade in a roasting pan and add enough chicken broth to come ½ inch up the sides of the pan.

Roast for 20-40 minutes (depending on cuts used) or until the chicken is browned on the outside and juicy on the inside.

Skim off the fat from the roasting juices, and serve with the juices poured over.

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Chermoula is a North African spice mix of lemon, cumin, garlic, coriander and saffron

In 1444 any merchant caught selling adulterated saffron in Bavaria was burned alive (um. ouch!)

Iconic restaurant Chez Panisse served its first meal on Aug. 28, 1971. They had their first profitable year (a whopping 2%) in 1984,
with sales of $2.7 million. (Sales jumped, in 2000, to almost $7 million.) - LA Times

Labels: Chicken, Entree, Gluten Free

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Just because it is springtime, doesn't mean your desire for soup has to go onto the back burner (oh dear, I do think I am so clever sometimes. Almost sickens me. Almost.)

This is the quintessential springtime soup, light and breezy with just enough heft to make it filling.

Simple, refined, elegant. And let us not forget so, so, so delicious! Dill-tastic too. Dill. Yum.

That said, I admit it's somewhat curious that I think it's elegant, considering it's humble origins. Just goes to show that elegance is all in the presentation, and the demeanor of the presenter!

4 large eggs
5 Tbsp margarine, melted
1/8 tsp ground black pepper
1/2 cup finely chopped fresh dill
1 1/4 cups unsalted matzo meal
1/2 cup club soda
6 cups chicken stock (homemade is best)
2 large carrots, peeled and sliced on the bias
Dill sprigs for garnish


Whisk eggs in medium bowl until frothy. Whisk in melted margarine, pepper and dill.

Using a wooden spoon, slowly mix in the matzo meal, then add the club soda.

Cover and chill batter until firm. In my fridge this took 45 minutes.

Using damp hands, shape the batter into small balls. About the size of a walnut. Remember, they swell up when they cook.

Bring a large pot of salted water to a boil. Add the matzoh balls, cover partially and lower the heat to medium.

Simmer until matzo balls are tender, about 30 min. to 1 hour. (Depending on size.)

Drain the pot, reserving the balls. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day.)

Bring a large pot of chicken stock to a gentle simmer. Add in the matzo balls. Simmer until warmed through, about 10 minutes.

Ladle broth into individual (I like to use glass) bowls, add three matzo balls and a few carrot slices. Top the matzo balls with a sprig of dill and serve.

Makes a heck of a lot. Remeber they are super filling. This should serve 8-10.

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Ate dinner at Beechwood this weekend. Strange place. Good food, but for no apparent reason they make you give a credit card before you order! Weird.

Matzah balls, also known as kneydlach are a traditional European Jewish dumpling made from matzah meal

Labels: Chicken, Soup

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What the dead of winter really needs is a festive pick-me-up. Something that has zing and pizazz and vibrancy!

This chicken fits the bill for sure. Easy, breezy, slightly tropical, decidedly delicious, it comes together quick and fills you up.

Try it, and enjoy!

(I know, lame post, sorry. Life is getting the better of me this week. I really could use a nap. Or three. And a cocktail. Or four. Bascially, I need a drink and a good rest. Wait, did I already say that? Yea, I did. See? Okay...I'm off...)

4 chicken breasts
1 teaspoon vegetable oil
2 large mango, diced
1 each red and green bell pepper, large dice
2 medium red onions, large dice
1 Datil (or any small, hot) pepper, minced
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
salt and pepper to taste

In a large bowl, combine the mango, peppers, onion, Datil pepper, orange and lime juice. Season with salt and pepper.

Heat the oil in a large skillet over a medium high flame. Saute the chicken breasts for 5 minutes on each side. Add the mango mixture and cover. Let simmer for 2 minutes.

Remove from the heat and serve.

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In the UK, mangoes outsell fresh pineapples on a weekly basis. They buy and average of £22 million worth of mangoes per year

Eek! Japanese seafood company Nichiro Corp. began recalling nearly 5 million cans of tuna following a consumer complaint that a piece of a box cutter blade was found in a can, officials said Friday

In the U.S. it is National Bagels and Lox Day

Labels: Chicken, Entree, Gluten Free

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This is a chicken, in a pot.

Amazing, right?

The worlds simplest dish, and still, not something people make very often.

Pity.

Easier than roasting, tastier than boiling, and it's all made in-one-dish! Is that ideal? I think so!

Without much work you can have a chicken in a pot in a little over an hour and a half. Wouldn't that be nice? So nice.

And if you like make-ahead dishes, or leftovers, again, this is it. The way to go. Chicken in a pot.

The name really says it all. Simple, flavorful chicken. In a pot.

So try my sweet peaches, and enjoy. (And bonus! You can do this in a crock pot! How awesome is that!)

1 large chicken
1 cup dry white wine
1 teaspoon butter, oil or margarine
1 lemon, quartered
Fresh herbs if you have some
1 onion, large slices
1 potato, large slices
1 parsnip, peeled and sliced
1 carrot, large slices
1 stalk celery (you guessed it!) large slices
Salt and pepper to taste
Paprika

Preheat your oven to 375F

Wash your chicken in cold water. Remove anything in the cavity. Trim any excess fat. Pat dry and smear the chicken skin with the butter. Fill the cavity with the lemon, some of the onion and the herbs if using.

Put the chicken, breast side down, into a pot that is oven proof and has a lid. Add the wine and salt and pepper. Top with a nice sprinkle of the paprika.

Cover and bake for 1 hour 45 minutes. Check to see if it is done by inserting a knife into the meat. If the juice runs clear it is done.

Let rest in the pot for 10 more minutes.

Remove from the broth, section and serve with the veg and broth.

Serves four to six



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Tibetans, Mongolians, and people in parts of western China put salt in their tea instead of sugar.

In 1978 the average French meal lasted one hour and 22 minutes. Today it takes about 38 minutes. - Enjoy France.com



In Australia, no hormones have been fed or otherwise administered to meat chickens for at least 40 years. -Chicken.org.au

Labels: Chicken, Entree, Gluten Free

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Mmm. Chicken salad.

Sonoma style.

What makes it Sonoma style? Well, other than the name, I think it’s gotta be the grapes. I really can’t think of any other reason it’s called that. Sonoma is grape growing country after all. The addition of walnuts and tarragon, well, you got me on that one…

Of course, this being my blog - purportedly a venue for recipes I have devised - I should be a touch more in control of said recipes…and yet…well, I’ve been feeling a bit out of control lately, so it's no big shock its poured over into my cooking.

And really, what better way to regain control than to eat something that comforts. That brings happy memories with every bite, something that soothes the soul and tummy all in one.

Which, my dears, is how I managed to stir up a bowl full of memories. Sonoma chicken salad.

This is a recipe I kinda-sorta vaguely recall from a brief but glorious stint, way back in the day, as counter girl at an adorable deli in San Francisco (which, btw, I suspect is under new ownership. Anyone been there in the last few yaers? Any good?)

I'm not entirely sure what it was about that salad that I glammed on to it so tightly way back then, but I have been making my version of it for years, and it never fails to cheer/ground/entice me. Not my cooking mind you, the somewhat unexpected combination of perfect flavors. Smoky chicken, strong sharp tarragon, the crunch of walnuts and just a tiny amount of mayo to bind it all together in lunch-time salad bliss. Try it, and tell me you don’t agree. Enjoy.

½ pound chicken meat (Deboned. I use thighs and breasts.)
¼ teaspoon olive oil
3 drops liquid smoke
1 teaspoon Dijon style mustard
2 tablespoons mayonnaise
salt and pepper
1 heaping tablespoon fresh tarragon, minced
1 cup red grapes, halved
3 tablespoons toasted walnut pieces

In a medium (non-stick) saute pan, heat the olive oil. Add the chicken and brown. Turn and continue to cook until, uh, cooked. Add the liquid smoke and cook for another few seconds. Remove from the pan and allow to cool thoroughly.

Shred or dice the chicken.

In a large bowl, stir together the mustard, mayo, salt and pepper and tarragon. Add the rest of the ingredients. Taste and adjust seasoning as needed.

Serves two.


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There are 350 Certified Farmers' Markets throughout the state of California.

Yum Brands Inc; the parent of Taco Bell, Pizza Hut and KFC fast-food chains, said Monday it expects to post a two per cent decline in third-quarter U.S. same-store sales, or sales at stores open at least a year. – AP

There are approximately 4,400 wine-grape growers in California and 3000 commercial wineries in the U.S., 1,300 of which are in California. More than half of the California wineries sell fewer than 5,000 cases annually. There are 191 wineries in Sonoma county California alone. All 50 states have certified wineries.

Labels: Chicken, Luncheon

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Mmm. Is that a great lookin' piece of chicken or what. I mean, not to toot my own horn (too much. toot, toot) but I am quite enthralled with that picture. Of all the pictures I have ever posted, that is indeed (by a long shot) the most unique.

Now looking over to your right, what do you think that is a picture of? If you look up a scoach, you'll see the name of the recipe I will be sharing today is Double Cherry Barbecue Sauce, so somewhere in your mind, you must be assuming it is chicken with said sauce. Am I right?

Well, it certainly is that sauce. I made it with Tellicherry Pepper and Dried Sour Cherries. You are gonna love it, because it was really, really lip smackin' good.

Thing is though, I ate it over some rice. Not too pretty to take snaps of really. Just a big ol' bowl of brownish who-could-tell-what.

So just so I would have a visual to stimulate your appetites (since heaven knows, it ain't my prose doing the titillating around here) I plated what you see and shot away. And while it may look tasty, the facts are, I didn't eat any of that. Heck, it wasn't even edible. Oh yes, the bbq sauce was divine. Smoky-sweetness with a hint of spice, but that isn't what I'm talking about. Are you confused? Here, let me walk you through it.

First, I cooked a partially defrosted chicken breast that was past it's expiration date, on a piece of foil in a 250F oven for about 15 minutes until it was just firm and milky white. I took it out and rinsed it off, and patted it dry. I then brushed it with a product called Kitchen Bouquet. I'm not entirely sure what Kitchen Bouquet is really for, but it makes things look nice and brown so on it went. Next up, I heated a long metal skewer over the burner and utilizing my excellent spacial relation skills, branded "grill marks" onto one side. Not easy, since the skewer was glowing red and I had to be extra precise.

I then took a bit of the bbq sauce, smeared it on and used my fingers to add a few strategic cherries and flecks of pepper. After that, I took a cup of warm water and dumped in some frozen corn (the plate needed some color) to defrost a little, not all the way though, since I didn't want to risk it getting shriveled. I drained that and gently patted it dry, then coated it with some corn syrup to give it a good sheen and help it stay up in more of a pile. I had some baby lima beans ready too, but they got nixed for being too pale. Not wanting to waste the tasty bbq sauce on a picture, I filled a ramekin 3/4 of the way up with some plastic wrap, and sacrificed a few spoonfuls of the magically delicious sauce on top to make it look full. Next I carried the whole concoction into the bathroom, set it down and took a few dozen shots. I dont have photoshop, or even picasa, so the post editing was minimal. I think I hit "enhance" and that was all. No cropping, no removing spots and no further color correction. After its photographic debut, the chicken went into the trash, the corn, down the sink and the sauce, back into the container I was storing the rest of it in. I've been enjoying it all week.

That all done, you end up with what you are seeing at the top of the page. Styled food. It's what you see when you flip through your favorite food magazines, all cookbooks and my guess is, more than a few blogs. At least to a certain extent. So does knowing that affect if you want to make the sauce or not?

I did this all for you my sweet readers, but I promise, if I ever do it again, I will always let you know. It was an experiment of sorts, and I hope you found it interesting. I sure did!

Now go on, try it (the sauce I mean!)...and enjoy!

1 clove garlic, minced
1 small onion, minced fine
1 teaspoon vegetable oil
1 cup dried sour cherries, rough chopped
1 tablespoon tellicherry peppercorns, coarsely ground
1 tablespoon pink peppercorns, coarsely chopped
1 dried chipotle pepper. ground or chopped fine
Tiny pinch cloves
1 cup ketchup
1/4 cup brown sugar
3 tablespoons corn syrup
1 tablespoon molasses
Water

In a sauce pan, heat the oil over a medium low flame and sweat the onion and garlic until translucent. Add the rest of the ingredients except the water. Stir to dissolve the sugar. Let simmer for about 20 minutes, adding water if it gets too thick. (The thickness of the end product should reflect your taste, I go for really thick) When it is where you want, remove from the heat and let cool slightly. Remove 1/4 cup of the sauce and puree the rest with your blender (emersion or otherwise) add back to the pot (you can opt to strain it here, but I didn't bother) add back in the un-pureed bit and let simmer a few more minutes (about 10) Remove from the heat, let cool, and then do with it what you will. Though, I suggest avoiding putting it on raw chicken. (wink)

Makes about three cups sauce. Will keep in the fridge for a month.

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Unlike black, white and green; pink really aren't peppercorns, but they are called so because of their size and flavor.

Tellicherry and Malabar pepper come from the same plant and are harvested at the same time. The largest 10% bear the name Tellicherry. Tellicherry are better than small for much the same reason that vine-ripened tomatoes, fresh from a farmer's stand in the middle of August, are better than shelf-ripened tomatoes from the supermarket in January. It is only in the final weeks of ripening that the rich, sweet flavor develops. Immature pepper is still nice and well worth a trip to the market, but it is that extra ripening time that makes the trip half-way around the world seem like a worthwhile effort. - Penzeys.com

Kitchen Bouquet does not have a website. I called the number on the bottle though (800-537-2823) and did learn that it is good for a year and a half, does not have to be refrigerated, and is made by (wait for it!) The Clorox Company. Mmmm.

Labels: Chicken, Entree

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I know, you're just dying for me to post a recipe for a nice little chicken nibble that is perfect for passing at your Tis' the season party, aren't you! Well, the least I can do is accomidate. As as matter of fact, with this delightful little recipe, it is absolutely my pleasure to tell you all about it.

Deceptively simple to make it is just the most outrageously flavorful and a perfect festive treat. Also, let's face it, everyone is just plain over satay with peanut sauce (oh ok, not really, but it's still a nice change of pace) and looking for the next big thing. Well kiddies here it is. Your next big thing. The snack your guests will be clamoring for.

The flavors, heavily influenced by Southeast Asian (Thai mostly) cuisine will turn your head. A true balance of salty and sweet, (again, a theme with me) spicy and sour it's like nothing you normally get on the cocktail party passed food tray circuit.

For my guests, I served it with a simple cilantro dipping sauce, but it hardly needed it. Then again, a sauce is always festive, ya? The dipping sauce added a great contrast in colors and a perfect lemony-vibrancy chicken sometimes just calls out for. Try it, and enjoy.

4 chicken breasts, partially frozen
3 tablespoons vegetable oil
1 shallot, minced
1 thai bird chile, minced
1 tablespoon minced ginger
3 cloves garlic, minced
1/4 cup water
1 tablespoon fish sauce
3 tablespoons soy sauce
2 teaspoons brown sugar
1/2 small lime

In a bowl, whisk together the shallot, chile, ginger, garlic, water, fish sauce, soy sauce, brown sugar and lime juice. Set aside

About 15 minutes prior to cooking slice your chicken, using a serrated knife, lengthwise into strips. A single breast should yield four to six strips. I recommend doing this while its a bit frozen, since it makes it easier to slice evenly. Set aside to completely defrost.

In a large saute pan heat the oil over a high flame and add the strips in batches (too many and they will stew versus brown) to brown. Turn after two minutes to brown both sides. When almost cooked, remove from the pan with a slotted spatula and place in a single layer on the baking sheet.

Reduce the heat to medium low, add the sauce and let simmer until slightly thickened, about three minutes. Taste and adjust the seasonings to balance the salty, sweet, sour and spicy. Add the chicken back into the pan and turn to coat, continue cooking in batches until all the chicken is cooked.

(If you want to put the chicken on skewers, thread them after they are cooked, its messy, but easier than soaking them and whatnot. You can also do this recipe with whole chicken parts.)

For the dipping sauce, I blended a full bunch of cilantro, a tiny drop of fish sauce, a few chile flakes and some vegetable oil. Easy peasy.

Makes enough for eight to ten people as an appetizer

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Called "nam bplah" in Thai, fish sauce is the water, or juice, in the flesh of fish that is extracted in the process of prolonged salting and fermentation

Thai chiles or prik haeng are, very (spicy) hot, topping out at 8 out of 10 on the heat meter. They are small, bright orange-red and thin skinned

Wynkoop Brewing Co. is searching for the most passionate, knowledgable beer lover in the U.S. Submit a "beer résumé" detailing your beer-drinking philosophy and displaying your understanding of beer, its history and its importance to civilization. The winner gets FREE BEER FOR LIFE. For more info visit their site Wynkoop.

HEY. Why not be a sport and check out Kate's post on the 2005 Food Blog Awards...she is taking nominations until Friday.

Labels: Appetizer, Chicken, Low-Carb

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The taste of a pomegrante is a perfectly rhapsodic burst of sourness. When split open the seeds appear like little garnet colored jewels (cliche alert!), beckoning to stain your fingers and lips. They are so wintery, (and according the the Greeks of old, a part of why we have winter at all, right?) they become the focus of a zillion recipes this time of year. Everyone wants to play with these beauties.

Which of course is the main reason I am posting this recipe today, I too am enchanted by their pulchritude. The recipe itself is yet another example of something I made using what I had on hand, and yet another example of super-duper, seasonally appropriate, deliciousness.

The sauce is rich, vibrant and tart, the chicken, nutty and juicy and together they are just plain tasty. I based this on the concept from a book I have mentioned several times before, Flatbreads and Flavors, a thoroughly investigated and lovingly produced compilation that I draw great inspiration (and envy!) from. This dish, for instance, is, according to them, a standard in Georgia (as in, the Eastern European country. Not the Southern US.), that I made using most of the same ingredients, but in a simpler, sleeker and more contemporary fashion. Try it, and enjoy.


1/2 cup toasted walnuts
2 teaspoons flour (I used rice flour)
pinch of salt
4 boneless, skinless chicken breasts
1/2 cup pomegranate juice
Pomegranate seeds
1/2 cup fruity red wine
1/2 cup chicken or beef stock
1 tablespoon butter
Salt and pepper to taste
Minced thyme
olive oil


In a medium sauce pan, combine the pomegranate juice, seeds from half the fruit, red wine and broth. Simmer on medium for about 15 minutes, or until reduced by a third. Swirl in the butter, taste and add a pinch of sugar if you think it is too sour, also season with salt and pepper and add the minced thyme. Continue to simmer on low, while you make the chicken.

In a small chopper, combine the walnuts and rice flour until finely chopped (but not turned to walnut butter!) pour onto a wide plate and dredge the chicken (both sides) in the mixture then saute in a large skillet over medium high heat for about 4 minutes (each side) until throughly cooked. Remove from heat, garnish with the remaining seeds and serve with the sauce.

Serves four

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To remove pomegranate seeds, slice off the crown end, then lightly score the rind from top to bottom 5 or 6 times around the fruit. Immerse the fruit in a bowl of water and soak 5 minutes. Hold the fruit under water (to prevent juice from splattering) and break sections apart. Separate seeds from the rind and membrane. Seeds will sink to the bottom of the bowl; rind and membrane will float. Skim off and discard the rind and membrane. Drain the seeds and pat dry. - Pomegranates.org

The San Joaquin (Whah-keen) Valley is home to the only concentration of commercially grown pomegranates in America. Spanish Padres brought pomegranates to California 200 years ago.

Sales of foods used as natural remedies have soared because of the support of Prince Charles, according to the supermarket chain Sainsbury's. Fresh cranberries and pomegranates have sold in "record volumes" following a study of complementary therapies commissioned by the Prince, according to the retailer. "The biggest impact has been upon fresh cranberries and pomegranates, which have sold in record volumes since the Prince's report was launched." of pomegranates are up 79 per cent on last year. And cranberries have recorded a 67 per cent sales boost, Sainsbury's said. - Telegraph.co.uk

Labels: Chicken, Entree, Gluten Free, Low-Carb

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I'm feeling quite spry today. I had a terrific time toasting the glorious weather over a long and leisurely brunch on Saturday (bucking tradition feels so good!) and reconnecting with a cherished friend from the past. She positively radiated happiness and it must have rubbed off a little bit, because I am ready to tackle the world! Whoo-eee. Being such a picture post-card kinda day, we opted to have a little al fresco lunch, something that tends to unnerve me, since planning a menu always gets my brain shooting off in about three thousand different directions...(does this happen to everyone or just me?)

In the end, in honor of her decade long exodus from this land (she had been living in Germany, which for a southern girl was a brave choice indeed) I decided to make my version of a California chicken - with a touch of spice, velvety avocados, vibrant tomatillas and a whole lot of sprouts. (Oh come on, what says California more than that combination!) On the side, a huge pitcher of icy cold blended margaritas was there to help make the years we missed out on eachothers company melt away. In case you cant tell by my rhapsodic commentary, it was a combination for the ages and one I will recreate soon. Try it, and enjoy.



2 boneless, skinless chicken breasts, pounded thin
flour for dredging
large pinch ancho chile powder
salt and pepper
1 large avocado
2 roma tomatoes
4 tomatillos
1 small red chile pepper




In a large skillet, heat your olive oil until it shimmers. Meanwhile, on a plate, combine a few tablespoons of flour with the chile powder, salt and pepper. Coat the chicken with a very, very thin, but uniform dusting of the mixture, then immediatly slide into the hot pan. Do not fuss with the chicken, just let it cook for about four minutes to let it get really nice and golden brown. Turn and cook the other side, then remove and blot with a paper towel. Set aside to cool slightly while you make the rest of the salad.

Puree the tomatillos in a blender. Divide the resulting sauce between two plates. Top the sauce with a chicken breast and then the sprouts, chiles, avocado slices, tomatoes and garnish it all with a squeeze of lime. (And a dollop of crema, well, that would be divine.)

Serves two

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Britannia Spice in Leith was named the best restaurant in Scotland by the Guild of Bangladeshi Restaurateurs, which represents more than 9,000 eateries across the UK. The Nazma Tandoori Restaurant in Aberdeen and the New Balaka in St Andrews were also recognised as finalists for the regional award. The success of the three east-coast restaurants will be a blow to Glasgow, which has prided itself as the "curry capital of the UK". Scotsman.com

Tomatillos belong to the same family as tomatoes.

The Aztecs first grew tomatillos as far back as 800 B.C.

Labels: Chicken

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Question of the day: do you like to cook with figs?

As you can tell from the last few weeks, (if you are a return reader I should say. If not, just scroll on down, the evidence is there in glorious technicolor) I have been really taking advantage of the seasons bounty and made quite a few fig-tastic treats. This idea I came up with using the last of my rare little jewels, the honey-like Calimyrna fig.

I started with a recommendation from another (beautiful, and fantastically well-written) site, The Traveller's Lunchbox, well, it was more like a launching point than a recommendation really. As with most recipes, I usually see a title that sounds good, and pretty much go my own way from there. I don't always want to follow the directions so much as feel my way through, which is how I ended up with this fig and vinegar chicken. It took about sixteen minutes from start to finish (reduction of the vinegar took up most of the time) and as we devoured it, and the sweet and lucious juices ran down our chins, we were reminded how glorious food really can be. Try it, and enjoy!


1/2 cup raspberry vinegar
2 teaspoons sugar or honey
1/4 cup raisins
1/2 small onion, sliced thick
2 inch branch of fresh rosemary
6 -8 figs, sliced in half
black pepper and salt to taste
olive oil
2 boneless, skinless chicken breasts, pounded thin





In a small sauce pan, combine the vinegar, sugar, raisins, onions and rosemary over medium-high heat. Reduce by half. (About 10 minutes) Remove the rosemary branch, add the figs, reduce the heat and continue to cook while you prepare the chicken.

In a large skillet, heat your oil until shimmering. Add the chicken breasts and don't fuss with them for 4 minutes. After four minutes, turn over cook until done (about another three minutes, but that also depends on the thickness of the chicken and the heat of your flame). Remove from the heat, and serve with the fig reduction.

Makes two servings.

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Chicken Farmers of Nova Scotia Canada produce more than 43 million kilograms of chicken each year. That's more than 20 million chickens

There are 2800 chicken farms in Canada

In Vermont, there are about 12 vineyards and more being planned. Apparently, the hot and dry summer they just had was ideal for grape growing. The heat caused the grapes to produce more sugar as they ripened. And a near average rainfall reduced the chances for fruit rot, a constant challenge of growing grapes. -Boston.com

Did you post your version of Short Ribs with Celery Duo for The (Second) Really Big Cook-Off? I hope you will!

Labels: Chicken

Why hello there dear readers! How are you today? Good? I'm so glad to hear it!

Are you all familiar with Paper Chef? It’s a virtual, on-line cooking thingy brought to you every month by the dashing, daring and darling, Owen of Tomatilla, and judged by the exceedingly talented Julie of A Finger in Every Pie. Basically, four ingredients are chosen and the lot of us food bloggers with too much free time rally round the cause and cook up a storm to see who makes what and how.

Sadly, every time I think about entering, it is either a month with ingredients I haven’t got time to rustle up, combinations I’m just not keen on or I just plain run out of time. Which is why, when this months surprise requirements of Buttermilk, Dates, Eggs and Honey were announced, I wasn’t jumping on any bandwagon. Turns out though, after a harrowing week being off line, and a curious urge to make chicken forcemeat sausages, I decided to give it a whirl…what the heck right? Turns out, I made a sound choice, and am happily digesting the results. This is my first foray into the Paper Chef world, and win or lose, I’m glad I gave it the old college try.

I whipped these tasty morsels up in about 5 minutes (plus about 15 minutes of cooking and an hour long chill in the fridge). It was so simple, used only ingredients I already had on hand, and was inspired and delicious. I was trying to go for a middle-eastern feel with the dates (because, other than people in Palm Desert, who really eats dates?) and honey, without ending up with a dessert. The solution was in the addition of the red pepper flakes and copious amounts of black pepper, sure signs this is no post meal pudding.

I served them sliced cold, on a salad of mixed greens with a honey-mustard dressing and was extremely pleased with the overall taste. Perhaps in the future I will skip the buttermilk, since I don’t think it added anything, but the honey was a good note and the dates added interesting texture to such a smooth sausage. Speaking of smooth, it would have been more traditional (read: French) to have passed the mixture through a fine mesh sieve before adding the rest of the ingredients, but I haven’t got one, and am happy bucking the system anyway…

I hope you will try making forcemeat sometime too, it’s a great way to use up bits from the fridge (I also made salmon sausages while I was bothering. Same principle really…protein, cream, eggs, season, create emulsion, poach) and tastes dynamite. I wish they took a prettier picture, but as you can see (below) they are a little pale to pop. Anyway...try, and ENJOY!


1 egg
1 chicken breast, cooked
Thigh meat of chicken, cooked, cubed
½ teaspoon salt
a few grinds of fresh black pepper
1 large pinch red pepper flakes
1 clove of garlic
3 tablespoons cooked white rice
½ teaspoon honey
1 tablespoon buttermilk
3 tablespoons heavy cream
4 large dates, chopped large
1 tablespoon parsley, minced
A few cashews, toasted, chopped

In a food processor, combine the egg, white meat of the chicken, salt, pepper, red pepper flakes, garlic, honey, buttermilk. Puree until smooth. Slowly add the heavy cream until incorporated.

Stir in the dates, dark meat, parsley, cashews and parsley. Mix to incorporate.

Have ready on your counter a 1.5 foot long piece of SaranWrap. In the center of the Saran, scoop out a long snake of the chicken mixture. Fold the plastic over it, hold the ends, and roll along the counter to create a tight packet. Tie off the ends. Repeat with tinfoil, twisting the ends tightly.

Chill for 15 minutes to set.

Bring a large pot of salted water to a gentle simmer, place the foil packet into the water, with the ends curled up. Poach for 15-20 minutes, depending on the thickeness of the sausage.

Remove the pan from the heat, and allow the sausage to chill in the water about 1 hour. Remove from water, but keep in the foil until ready to eat.

This sausage is fully cooked, so it is good col, sliced onto salads, as an hors devour with a honey-mustard sauce or grilled (carefully) and tossed with pasta.

Makes one large sausage, enough for 2 people or 4 appetizers.

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* Due to confusion as to what this recipe was, I changed the name from Chicken Sausages with Dates and Honey.

TOKYO, Wednesday, June 1 - To combat growing food shortages, the North Korean government is sending millions of city dwellers to work on farms each weekend, largely to transplant rice, according to foreign aid workers.

"The staff that work for us, the staff that work in the ministries, are going out to help farmers," said Richard Ragan, director of World Food Program operations in Pyongyang, referring to North Koreans who work for the program. Speaking by telephone on Wednesday, he said that in terms of food supplies North Koreans "are inching back to the precipice."

"It does happen every year," he said of the mobilization of workers to the fields, "but the difference this year is that everyone is involved."

Gerald Bourke, a World Food Program spokesman, said Wednesday that on a recent visit to the port of Wonsan, "We saw thousands of people who were marching out of the city."

"Later, we saw them digging out irrigation canals," he said, speaking by telephone from Beijing.
A decade ago, up to two million North Koreans starved to death in one of the rare peacetime famines of modern history. The famine was caused by a cutoff in Soviet aid, a collapse of North Korea's industrial economy, and the reluctance of a highly xenophobic government to receive foreign aid.

Labels: Chicken, Luncheon, Paper Chef

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I know, I know, I talk a lot about how every time I see a new kitchen, I want to move in, but last night…oh kids, last night topped them all.

I saw the kitchen to end all kitchens. It was, for lack of a better expression: rock-star. All black concrete and red art and chrome and (a darling housekeeper polishing up the fingerprints) just all sorts of cool.

A friend and his wife (Who is a model, but eats. That rocks) got in touch because they want to had been hoping I could teach them to make some super quick, super easy dishes.

I sincerely think they are my new favorite people of all time. (Then again, I say that a lot) Chic, fun and into food. My dream!

We actually made a salad that serves four, and he brought out exactly the same ingredients from his own fridge to triple it. It just sort of melted my little heart. We also made this chicken dish, based on tandoori. Try it and you will be flabbergasted (wait, is that a good thing?) at how simple and divine it is. Honestly, we barely even marinated it, and it still came out perfectly juicy and flavorful. The yogurt ideally tenderizes the chicken, but without marinating, it just adds flavor. Enjoy!

4 boneless, skinless chicken breast halves, pounded thin
Salt to taste
1 teaspoon ground chili powder (Not the spice mix. Dried, ground chiles)
1/2 teaspoon ground coriander
2 tablespoons lemon or lime juice
1 tablespoon garlic, crushed
2/3 cup plain non-fat yogurt

Rinse chicken, pat dry with paper towels.

Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness

Put into a shallow non-reactive dish or a large zip-lock bag and add the yogurt, garlic, chile powder, coriander, salt and lime juice and turn to coat completely in marinade. Cover and refrigerate for at least 2 hours.

Preheat your broiler. (Well, turn it on anway. They don't really need to preheat)

Remove the chicken from the marinade and put into a pyrex dish (or something broiler-proof) that has been lined with tin-foil.

Broil 3-4 inches from the flame until it is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer. Remove and serve.

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Eating an excessive amount of carrots can actually turn your skin yellow
An ounce of popcorn has six times more fiber than an ounce of cooked broccoli
Cucumbers can grow more than 20 inches long

Labels: Appetizer, Chicken, Entree

One afternoon while we were staying in the town of Puerto Varas in Southern Chile, we took a ride through the lake dotted country-side, past salmon farms and an active volcano, until we came upon the home of a woman who had agreed to make us a typical rural Chilean lunch. It was incredible. They first served us and chicha, an extremely strong home-made fermented grape drink that looks like apple cider and tastes, honestly, like dirt. (Colin points out that Chicha resembles a British drink called “scrumpy.” Since I’ve never had that, I can’t say, but he thinks it is useful to explain the beverage, and he is sounded so cute saying scrumpy, how can I resist) Then we had the most delicious CAZUELA DE AVE, (chicken soup,) made from her own (free range) chickens, that was fantastically yellow and as heady and delicious as you could hope for on a chilly afternoon. The potatoes in the soup had come from our hostesses own garden, and the final course, a spit roasted lamb, had also come from her land. To roast the lamb, they used no seasoning, just the smoke of the fire. It was tender and succulent and an amazing treat. Here is her recipe for the soup. It is very basic and simple, since the only ingredients were things from her farm. Try it and enjoy.

2 free range Chickens cut into leg, thigh, breast and wing pieces, skin on
2 quarts chicken broth (or, in the case of the original recipe, glacier water)
1 Tablespoon salt
1 large onion, chopped fine
1 Tablespoon cumin
6 medium (Burbank or Idaho) potatoes, peeled and quartered, then boiled in salted water
2 Jalapeno chiles, chopped (they don’t use jalapenos in Chile, but since we cannot get the peppers they do use, this will work)

In a large pot, combine everything but the potatoes and allow to simmer for 2 hours or until the chicken is cooked through. Remove from heat for about 15 minutes to allow the fat to rise to the top, skim it off as best you can. Add the potatoes to the soup and return to the heat to cook until they are heated through. Adjust the salt and pepper to your taste, then serve with hot sauce.

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Some of the amazing places we visited were the Hotel Peulla
in the Perez Rosales National Park

The Kenton Palace Hotel in Bariloche, Argentina

And Del Lagos Cabanas in Porto Varas, Chile.

Each and every one of the places we visited took my breath away.
The people are so kind, the scenery beyond compare, and the dollar
is still strong there. I highly recommend visiting if you ever get a chance.

Labels: Chicken, Soup

CAZUELA DE AVE 

Labels: Chicken, Soup