from the chicago tribune
Grilled chicken and Gouda with arugula and chutney
The sandwiches can be assembled a few hours in advance, then grilled just before serving. So chill the wine and get outside.
Total time: 30 minutes
Makes: 4 servings
Ingredients
8 slices thick whole grain bread
2 Tbsps. extra-virgin olive oil
1/4 cup mango or cranberry chutney
2 cooked chicken breast halves, skin removed, thinly sliced
1 cup arugula
8 slices (10 ounces) aged Gouda
1. Prepare a gas grill for medium-high heat and indirect cooking. (Or heat a panini press or heavy grill pan over medium-high heat.) Very lightly brush or spray both sides of the bread slices with the olive oil. Lay the bread on the heated surface; cook, turning once, until lightly toasted on both sides. Cool in a single layer on a wire rack.
2. Spread the chutney on four of the toast slices. Top with some of the sliced chicken, arugula and then cheese. Place another piece of bread on top.
3. Put the sandwiches on the heated surface but not directly over the heat. Top with a foil-wrapped brick or a grill press, or close the panini press. Cook until heated through and cheese is melted, 5-10 minutes.
Nutrition information: Per serving: 642 calories, 46% of calories from fat, 33 g fat, 15 g saturated fat, 117 mg cholesterol, 45 g carbohydrates, 42 g protein, 1113 mg sodium, 6 g fiber.
from newsday
Shrimp with tomatoes, olives and basil
This simple main course can be ready in about 20 minutes.
Ingredients
1 Tbsp. olive oil
1 1/2 pounds peeled shrimp
1/2 tsp. salt, divided
1 pound tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
1/4 cup white wine (water or canned vegetable stock may be substituted)
1/3 cup pitted Kalamata and/or green olives, coarsely chopped
1/3 cup parsley, chopped
1/3 cup fresh basil, chopped
1. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
2. Add the tomato, wine and remaining 1/4 tsp. salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat. Makes 4 servings.
Nutritional analysis for each serving: 284 calories, 36 g protein, 2 g fiber, 10 g fat, 1 g saturated fat, 768 mg sodium.
Coconut couscous with mango and black beans
If you can't get coconut water, cook the couscous in 1/2 cup light coconut milk and 2 cups water.
Ingredients
1 (17.6-ounce) can coconut water (about 21/4 cups)
1/4 cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 (15-ounce) can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 Tbsps. olive oil
2 Tbsps. lime juice
1. Combine the coconut water and water in a saucepan and bring to a boil. Stir in couscous, cover and remove from heat. Let stand at least 15 minutes without removing the cover.
2. Meanwhile, place the coconut flakes in a dry skillet over medium heat. Cook, stirring occasionally, until coconut begins to brown. Transfer coconut to a serving bowl. Add the black beans, mangoes, scallions, oil and lime juice.
3. Use the tines of a fork to scrape the couscous out of the pot and into the serving bowl. Toss thoroughly; taste and add salt and pepper as desired. Makes 12 servings.
Nutritional analysis for each serving: 196 calories, 6 g protein, 4 g fiber, 5 g fat, 2 g saturated fat, 28 mg sodium.
from gourmet
Lacinato kale and ricotta salata salad
Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.
Serves: 6
Ingredients
3/4 to 1 lb lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 oz coarsely grated ricotta salata (1 cup)
1. Working in batches, cut kale crosswise into very thin slices.
2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Thursday, June 25, 2009
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Friday, June 05, 2009
food for thought
from the los angeles times
Mediterranean balsamic chicken
Total time: 20 minutes plus marinating and grilling time
Servings: 6
Ingredients
1 Tbsp. cracked black peppercorns
3 Tbsps. chopped chives
1 Tbsp. chopped rosemary
5 tsps. salt
1 Tbsp. chopped garlic
2 Tbsps. chopped Kalamata olives
2 Tbsps. chopped capers
1/4 cup chopped red onion
2 Tbsps. Dijon mustard
Zest of 1 lemon, finely grated
Juice of 2 lemons
1/2 cup balsamic vinegar
1/2 cup olive oil
1 (4 to 6-pound) chicken, cut into 8 pieces
1. In a large bowl, combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.
Each serving: 471 calories; 47 grams protein; 2 grams carbohydrates; 0 fiber; 23 grams fat; 6 grams saturated fat; 147 mg. cholesterol; 676 mg. sodium.
Risotto with sugar snap peas and prosciutto
Total time: 45 minutes
Servings: 8
Ingredients
5 cups chicken stock
5 cups water
4 tablespoons butter, divided
1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips
2/3 cup minced onions
1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio, Carnaroli or Vialone Nano
Salt
3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 -inch pieces
2 tablespoons minced chives
1/3 cup grated Parmesan
1. Combine the stock and water in a large pot and bring to a boil. Reduce the heat to maintain a faint simmer.
2. Melt 2 tablespoons butter in a large skillet or wide-bottomed pot over medium heat. Add the prosciutto and cook until it renders some of its fat, about 3 minutes. Add the onions and cook until tender and translucent, another 3 minutes. Add the rice and cook, stirring constantly, until the kernels are coated with the fat and you can see a translucent area around the outside of each one, surrounding a solid "eye" in the center.
3. Begin adding the stock, one-half cup to three-fourths cup at a time. The skillet should be hot enough that there is a loud sizzle each time the liquid is splashed in. Cook, stirring, until the liquid is almost absorbed by the rice; there should be a thin layer of liquid in the bottom of the pan. Repeat until the rice is tender but not mushy. It should be neither chalky in the center nor pasty. It should take about 17 minutes in all and use up most, if not all, of the stock.
4. With the last addition of stock, taste and season with salt if necessary. Stir in the sugar snap peas. Cook until they are bright green, about 3 to 4 minutes, and the rice is coated in creamy broth. Remove from the heat and vigorously stir in the chives, Parmesan and the remaining 2 tablespoons of butter. Serve immediately.
Each serving: 290 calories; 12 grams protein; 39 grams carbohydrates; 3 grams fiber; 10 grams fat; 5 grams saturated fat; 31 mg. cholesterol; 371 mg. sodium.
from the chicago tribune
Asparagus soup
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
2 leeks, white and light green part only, finely chopped
1 pound asparagus, peeled, trimmed, cut into 2-inch pieces, reserving the tips
1 medium (about pound) Idaho potato, peeled, cut into 2-inch pieces
1 quart chicken broth
teaspoon salt
Freshly ground white pepper
1 to 2 tablespoons freshly squeezed lemon juice
3 tablespoons sour cream
1 tablespoon finely chopped chives
1. Heat oil and butter over medium heat in a large saucepan. Add leeks; cook, stirring occasionally, until soft, about 5 minutes. Add the asparagus and potatoes; cook until nicely coated and beginning to soften, 3 minutes.
2. Add chicken broth, salt and pepper to taste; heat to a boil over medium-high heat. Reduce heat to low; partially cover. Cook until the vegetables are tender, 15 minutes.
3. Meanwhile, heat a medium saucepan of water to a boil over high heat. Add the asparagus tips; boil until tender but still bright green, about 3 minutes. Drain. Set aside for garnish.
4. Puree the soup in batches in a blender. Return to saucepan; stir in lemon juice to taste. Ladle into bowls; garnish each with a dollop of sour cream, the asparagus tips and the chives.
Each serving: 235 calories, 49% of calories from fat, 13 g fat, 4 g saturated fat, 12 mg cholesterol, 22 g carbohydrates, 9 g protein, 1100 mg sodium, 4 g fiber.
from wholefoodsmarket.com
Mole chicken
Servings: 4
Ingredients
1 tablespoon extra virgin olive oil
1 pound skinless, boneless chicken breasts, cut into 4 pieces
1/2 large yellow onion, thinly sliced
4 cloves garlic, finely chopped
1 (14-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon unsweetened cocoa powder
2 teaspoons honey
2 teaspoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 to 1 teaspoon chipotle chile powder
Salt and pepper to taste
1. In a large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side, until golden brown. Remove to a plate. Add onions and garlic and cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Add tomatoes, chicken broth, cocoa powder, honey, vinegar and cinnamon, and chile powder. Bring to a boil. Return chicken to the skillet. Season with salt and pepper and reduce heat to a simmer. Cover and cook about 15 minutes. Uncover and cook 3 to 5 minutes more, stirring occasionally, until chicken is completely cooked through and sauce is lightly thickened. Transfer chicken and its sauce to plates and serve.
Each serving: 220 calories (60 from fat), 7g total fat, 1.5g saturated fat, 65mg cholesterol, 360mg sodium, 14g total carbohydrate (3g dietary fiber, 4g sugar), 25g protein
from cooksillustrated.com
Artichoke crostini
Makes: 8 crostini
Ingredients
4 artichokes , steamed and cooled, outer leaves removed and choke removed from heart
1 - 2 teaspoons lemon juice
2 tablespoons olive oil
Table salt and ground black pepper
8 slices Italian bread or French bread, sliced 1/2-inch thick
1 large clove garlic , peeled
1. Mash the artichoke hearts and stems with a fork. Stir in lemon juice, olive oil, and salt and pepper to taste. (Can be covered and kept at room temperature up to 3 hours.)
2. Grill or broil bread on both sides. Rub one side with a peeled garlic clove. Spread the artichoke mixture on the toast. Serve immediately.
Chicken caesar salad
Servings: 4
For efficiency, several components of the salad can be prepared at the same time. Start by preparing the flavored oil for the croutons. While the oil infuses, prepare the brine and brine the chicken. Once the chicken is brining, finish the croutons and prepare the dressing. If you follow these steps, all the components will be ready to come together when the chicken is cooked. Or, if you prefer to work in advance, both the croutons and the dressing can be made one day ahead.
Garlic croutons
2 large cloves garlic , minced fine or pressed through garlic press
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
3 cups 3/4-inch bread cubes from 1 baguette or country loaf
Broiled chicken breasts
6 tablespoons kosher salt or 3 tablespoons table salt
3 tablespoons granulated sugar
4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
Ground black pepper
Caesar dressing
2 large eggs
2 tablespoons lemon juice , plus 2 more teaspoons from one lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)
4 anchovy fillets (flat), minced (about 1 1/2 teaspoons)
1/3 cup extra-virgin olive oil
Salad
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)
1/3 cup grated Parmesan cheese
1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
2. For the chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.
3. Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.
4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)
5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.
Strawberries and grapes with balsamic and red wine reduction
Makes: 6 cups
An inexpensive balsamic vinegar is fine for use in this recipe. Save your more costly, high-quality balsamic for other preparations in which the vinegar is not cooked.
Ingredients
3/4 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup granulated sugar
pinch table salt
3 whole cloves
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 quart fresh strawberries , hulled and halved lengthwise (about 4 cups)
9 ounces red seedless grapes (large), each grape halved pole to pole (about 2 cups)
Simmer vinegar, wine, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes.Off heat, stir in cloves, lemon zest and juice, and vanilla; steep 1 minute to blend flavors, and strain. Combine strawberries and grapes in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
Mediterranean balsamic chicken
Total time: 20 minutes plus marinating and grilling time
Servings: 6
Ingredients
1 Tbsp. cracked black peppercorns
3 Tbsps. chopped chives
1 Tbsp. chopped rosemary
5 tsps. salt
1 Tbsp. chopped garlic
2 Tbsps. chopped Kalamata olives
2 Tbsps. chopped capers
1/4 cup chopped red onion
2 Tbsps. Dijon mustard
Zest of 1 lemon, finely grated
Juice of 2 lemons
1/2 cup balsamic vinegar
1/2 cup olive oil
1 (4 to 6-pound) chicken, cut into 8 pieces
1. In a large bowl, combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.
Each serving: 471 calories; 47 grams protein; 2 grams carbohydrates; 0 fiber; 23 grams fat; 6 grams saturated fat; 147 mg. cholesterol; 676 mg. sodium.
Risotto with sugar snap peas and prosciutto
Total time: 45 minutes
Servings: 8
Ingredients
5 cups chicken stock
5 cups water
4 tablespoons butter, divided
1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips
2/3 cup minced onions
1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio, Carnaroli or Vialone Nano
Salt
3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 -inch pieces
2 tablespoons minced chives
1/3 cup grated Parmesan
1. Combine the stock and water in a large pot and bring to a boil. Reduce the heat to maintain a faint simmer.
2. Melt 2 tablespoons butter in a large skillet or wide-bottomed pot over medium heat. Add the prosciutto and cook until it renders some of its fat, about 3 minutes. Add the onions and cook until tender and translucent, another 3 minutes. Add the rice and cook, stirring constantly, until the kernels are coated with the fat and you can see a translucent area around the outside of each one, surrounding a solid "eye" in the center.
3. Begin adding the stock, one-half cup to three-fourths cup at a time. The skillet should be hot enough that there is a loud sizzle each time the liquid is splashed in. Cook, stirring, until the liquid is almost absorbed by the rice; there should be a thin layer of liquid in the bottom of the pan. Repeat until the rice is tender but not mushy. It should be neither chalky in the center nor pasty. It should take about 17 minutes in all and use up most, if not all, of the stock.
4. With the last addition of stock, taste and season with salt if necessary. Stir in the sugar snap peas. Cook until they are bright green, about 3 to 4 minutes, and the rice is coated in creamy broth. Remove from the heat and vigorously stir in the chives, Parmesan and the remaining 2 tablespoons of butter. Serve immediately.
Each serving: 290 calories; 12 grams protein; 39 grams carbohydrates; 3 grams fiber; 10 grams fat; 5 grams saturated fat; 31 mg. cholesterol; 371 mg. sodium.
from the chicago tribune
Asparagus soup
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
2 leeks, white and light green part only, finely chopped
1 pound asparagus, peeled, trimmed, cut into 2-inch pieces, reserving the tips
1 medium (about pound) Idaho potato, peeled, cut into 2-inch pieces
1 quart chicken broth
teaspoon salt
Freshly ground white pepper
1 to 2 tablespoons freshly squeezed lemon juice
3 tablespoons sour cream
1 tablespoon finely chopped chives
1. Heat oil and butter over medium heat in a large saucepan. Add leeks; cook, stirring occasionally, until soft, about 5 minutes. Add the asparagus and potatoes; cook until nicely coated and beginning to soften, 3 minutes.
2. Add chicken broth, salt and pepper to taste; heat to a boil over medium-high heat. Reduce heat to low; partially cover. Cook until the vegetables are tender, 15 minutes.
3. Meanwhile, heat a medium saucepan of water to a boil over high heat. Add the asparagus tips; boil until tender but still bright green, about 3 minutes. Drain. Set aside for garnish.
4. Puree the soup in batches in a blender. Return to saucepan; stir in lemon juice to taste. Ladle into bowls; garnish each with a dollop of sour cream, the asparagus tips and the chives.
Each serving: 235 calories, 49% of calories from fat, 13 g fat, 4 g saturated fat, 12 mg cholesterol, 22 g carbohydrates, 9 g protein, 1100 mg sodium, 4 g fiber.
from wholefoodsmarket.com
Mole chicken
Servings: 4
Ingredients
1 tablespoon extra virgin olive oil
1 pound skinless, boneless chicken breasts, cut into 4 pieces
1/2 large yellow onion, thinly sliced
4 cloves garlic, finely chopped
1 (14-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon unsweetened cocoa powder
2 teaspoons honey
2 teaspoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 to 1 teaspoon chipotle chile powder
Salt and pepper to taste
1. In a large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side, until golden brown. Remove to a plate. Add onions and garlic and cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Add tomatoes, chicken broth, cocoa powder, honey, vinegar and cinnamon, and chile powder. Bring to a boil. Return chicken to the skillet. Season with salt and pepper and reduce heat to a simmer. Cover and cook about 15 minutes. Uncover and cook 3 to 5 minutes more, stirring occasionally, until chicken is completely cooked through and sauce is lightly thickened. Transfer chicken and its sauce to plates and serve.
Each serving: 220 calories (60 from fat), 7g total fat, 1.5g saturated fat, 65mg cholesterol, 360mg sodium, 14g total carbohydrate (3g dietary fiber, 4g sugar), 25g protein
from cooksillustrated.com
Artichoke crostini
Makes: 8 crostini
Ingredients
4 artichokes , steamed and cooled, outer leaves removed and choke removed from heart
1 - 2 teaspoons lemon juice
2 tablespoons olive oil
Table salt and ground black pepper
8 slices Italian bread or French bread, sliced 1/2-inch thick
1 large clove garlic , peeled
1. Mash the artichoke hearts and stems with a fork. Stir in lemon juice, olive oil, and salt and pepper to taste. (Can be covered and kept at room temperature up to 3 hours.)
2. Grill or broil bread on both sides. Rub one side with a peeled garlic clove. Spread the artichoke mixture on the toast. Serve immediately.
Chicken caesar salad
Servings: 4
For efficiency, several components of the salad can be prepared at the same time. Start by preparing the flavored oil for the croutons. While the oil infuses, prepare the brine and brine the chicken. Once the chicken is brining, finish the croutons and prepare the dressing. If you follow these steps, all the components will be ready to come together when the chicken is cooked. Or, if you prefer to work in advance, both the croutons and the dressing can be made one day ahead.
Garlic croutons
2 large cloves garlic , minced fine or pressed through garlic press
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
3 cups 3/4-inch bread cubes from 1 baguette or country loaf
Broiled chicken breasts
6 tablespoons kosher salt or 3 tablespoons table salt
3 tablespoons granulated sugar
4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
Ground black pepper
Caesar dressing
2 large eggs
2 tablespoons lemon juice , plus 2 more teaspoons from one lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)
4 anchovy fillets (flat), minced (about 1 1/2 teaspoons)
1/3 cup extra-virgin olive oil
Salad
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)
1/3 cup grated Parmesan cheese
1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
2. For the chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.
3. Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.
4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)
5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.
Strawberries and grapes with balsamic and red wine reduction
Makes: 6 cups
An inexpensive balsamic vinegar is fine for use in this recipe. Save your more costly, high-quality balsamic for other preparations in which the vinegar is not cooked.
Ingredients
3/4 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup granulated sugar
pinch table salt
3 whole cloves
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 quart fresh strawberries , hulled and halved lengthwise (about 4 cups)
9 ounces red seedless grapes (large), each grape halved pole to pole (about 2 cups)
Simmer vinegar, wine, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes.Off heat, stir in cloves, lemon zest and juice, and vanilla; steep 1 minute to blend flavors, and strain. Combine strawberries and grapes in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
mostly walled with a few pick and choose corners
from latimes.com
arthur erickson's museum of glass in tacoma, WA
from dezeen.com
rendering of zaha hadid architects' the stone towers in cairo
from news.nationalgeographic.com
vapor cone created by flying over water near the speed of sound
from darkroastedblend.com
dragon's blood trees on socotra island
from boston.com
cooper's hill cheese-rolling race near gloucester, england
arthur erickson's museum of glass in tacoma, WA
from dezeen.com
rendering of zaha hadid architects' the stone towers in cairo
from news.nationalgeographic.com
vapor cone created by flying over water near the speed of sound
from darkroastedblend.com
dragon's blood trees on socotra island
from boston.com
cooper's hill cheese-rolling race near gloucester, england
Wednesday, May 20, 2009
overcast skies with variable WSW winds to 3 knots
from artnet.de
giancarlo neri's the writer in hampstead heath, london
from archdaily.com
gianni botsford architects' casa kike in cahuita, costa rica
from swipelife.com
adam kalkin’s push button house 1 @ art basel miami 2005
from woostercollective.com
florentijn hofman's rubber duckie @ loire estuary 2007
from nytimes.com
rendering of santiago calatrava's world trade center redesign
from nytimes.com
renzo piano's new wing of the art institute of chicago
from kcrw.com
pae white's stage curtain for the oslo opera house in norway
from news.nationalgeographic.com
smolny cathedral and full moon, st. petersburg, russia
giancarlo neri's the writer in hampstead heath, london
from archdaily.com
gianni botsford architects' casa kike in cahuita, costa rica
from swipelife.com
adam kalkin’s push button house 1 @ art basel miami 2005
from woostercollective.com
florentijn hofman's rubber duckie @ loire estuary 2007
from nytimes.com
rendering of santiago calatrava's world trade center redesign
from nytimes.com
renzo piano's new wing of the art institute of chicago
from kcrw.com
pae white's stage curtain for the oslo opera house in norway
from news.nationalgeographic.com
smolny cathedral and full moon, st. petersburg, russia
Thursday, May 07, 2009
standouts still see an occasional plus peak
from crowngallery.be
jan kempenaers photographs monuments in former yugoslavia
from nytimes.com
raymond pettibon's i thought california would be different billboard
from plusmood.com
akasaka shinichiro atelier's snowscape moere IV in sapporo, japan
from sofarfromshore.com
all of hitchcock's on-screen cameos
from flavorwire.com
redefining urban art at the auction house
from news.nationalgeographic.com
comet p/shoemaker-levy 9 pummels jupiter
from archdaily.com
amordad design developer's kamran kopaei in esfahan, iran
jan kempenaers photographs monuments in former yugoslavia
from nytimes.com
raymond pettibon's i thought california would be different billboard
from plusmood.com
akasaka shinichiro atelier's snowscape moere IV in sapporo, japan
from sofarfromshore.com
all of hitchcock's on-screen cameos
from flavorwire.com
redefining urban art at the auction house
from news.nationalgeographic.com
comet p/shoemaker-levy 9 pummels jupiter
from archdaily.com
amordad design developer's kamran kopaei in esfahan, iran
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