Monthly Archives: July 2014

Sautéed Chicken with a Summer Garden Salsa and Lemon-Scented Barley Pilaf

Sauteed Chicken1 (1 of 1)We have a ton of fresh basil in the garden, so I wanted to make use of that. I decided to do this chicken sauté dish with a delicious, fresh garden salsa. I was also inspired by a recent issue of my favorite cooking mag that featured various grain dishes. I had barley in the fridge, so I made this great, lemon and bay leaf-scented pilaf as a side (I’m very keen on things flavored with lemon and bay leaf!). The main and side went so well together — I hope you’ll give them a try!

Chicken with Summer Garden Salsa

3 Tbsp olive oil, divided
1 1/2 cups fresh corn kernels (from about 2 ears)
12 oz grape tomatoes, cut lengthwise into thirds
1/4 cup chopped green onions
3 Tbsp finely sliced fresh basil
1/2 tsp salt
1/4 tsp ground black pepper

2 large boneless, skinless chicken breast halves, pounded between sheets of plastic to an even 1/2-inch thickness
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup flour
1 1/2 Tbsp butter
1 1/12 Tbsp butter

Preheat oven to 375 degrees F. In a bowl, toss corn with 1 Tbsp olive oil and spread mixture evenly on a foil-lined cookie sheet. Roast for about 18 minutes, stirring occasionally, until corn begins to brown. Transfer to a bowl. Stir in tomatoes, green onions, basil, 2 Tbsp olive oil, salt and pepper. Cover and set aside.

Sprinkle chicken with salt and pepper, then dust with the flour (shaking off excess). Heat butter and oil in a large skillet over medium-high heat. Add chicken and sauté about 5 minutes per side, until done. Serve chicken topped with tomato-corn salsa.

Barley Pilaf

1 Tbsp butter
1 small onion, finely chopped
3/4 cup pearl barley
2 cups chicken stock
1/2 tsp salt
1 bay leaf
1 tsp grated lemon peel

Heat butter in a medium sauce pan over medium heat. Add onions and sauté for about 5 minutes, until onion softens. Add Barley. Stirring constantly, cook 3 minutes. Add the stock, salt and bay leaf. Stir and bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Remove from heat. Stir in lemon peel, cover and let stand 10 minutes.

Serves 4.

 

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Gnocchi with Chanterelle Mushrooms and Sage (Gnocchi mit Pfifferlingen und Salbei)

Gnocchi_mit_Pifferlingen_und_Salbei3 (1 of 1)Although this dish seems Italian, it has a strong German accent. The stars are the chanterelles (which are commonly used in Germany) and the sage (which I harvested from my herb garden out back). The crème fraîche in this recipe is also a key ingredient — it’s similar to sour cream, but not as sour. Try not to substitute. The sauce is simple and absolutely delicious! I hope you’ll give this a try!

1 1/2 lbs ready-to-cook gnocchi
1 lb fresh chanterelle mushrooms, (or 2 oz dried, soaked in 4 cups very hot water for 30 minutes), coarsely chopped
2 strips bacon (about 5 oz), finely chopped
1 large onion, diced
1/2 cup vegetable, beef or chicken stock
1/2 tsp salt
8 large sage leaves, chopped
3/4 cup crème fraîche
Ground black pepper
Grated Parmesan cheese

Cook gnocchi according to package instructions. Drain and set aside.

Heat bacon in a large pan over medium-high heat. Cook until crisp, about 10 minutes. Remove with a slotted spoon and let sit on paper towels. With a paper towel, wipe up all but about 1 Tbsp of the bacon drippings from the pan.

Reduce heat to medium, and add mushrooms and onions. Cook for about 5 minutes. Stir in stock and crème fraîche. Cook for a few minutes, until sauce has thickened slightly. Stir in sage and some ground black pepper, and cook an additional 1 minute. Remove from heat and season with additional salt if desired. Serve over gnocchi and sprinkle portions with Parmesan cheese.

Serves 4.

Chicken Simmered with Green Onions and Sweet Soy Sauce (Ayam O)

Ayam_O (1 of 1) Hi. Back from Germany. Turns out that I was too busy to cook for the blog while there. I did have tons of great food there, which I’ll try to recreate in future blogs. Great game tonight between Germany and Brazil (though, I feel bad for Brazil). Anyway, tonight’s dish is a very simple, delicious Indonesian chicken dish. There is no heat in this dish, but you can add some if you like. Browning the chicken first (which I don’t think is very Indonesian) helps to keep the chick very moist. Yum — hope you’ll try it tonight!

2 lbs boneless, skinless chicken breast, cut up into large chunks
2 tsp salt
1/2 tsp ground black pepper
2 Tbsp vegetable oil
3 large cloves garlic, peeled and finely grated or minced
1 inch ginger, peeled and finely grated
1 tsp brown or palm sugar
1/2 tsp granulated terasi
2 spring onions, chopped (reserve some for garnish)
3 Tbsp kecap manis
2 Tbsp water

Combine chicken chunks with salt and pepper in a large bowl. Set aside (let stand 10 minutes).

Heat oil in a wok or large frying pan over high heat. Add chicken and brown 3 minutes. Add garlic and stir-fry another 1 minute.

Add ginger, brown sugar and stir. Add terasi and stir-fry for 2 minutes.

Stir in spring onions, soy sauce and water. Cover and reduce heat to low. Simmer 25 minutes. Remove lid and cook another 5 minutes, or until sauce is very thick. Serve with steamed coconut rice and peeled, quartered hard-boiled eggs.

Serves 4.