Transition

The transition from summer to fall always seems difficult.  Less light, less sleep, less time, but I love seasonal change.  The air is crisper and the colors are darker.  Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight: 
 

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4


Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes.  Cool. Blend. Add thyme or oregano or basil, whatever your favorite is.  Freeze in 2 cup portions.


Creating, creating, creating....

Treasures from the Sea

sea glass dish 

One of my favorite things to do: collect sea glass.  Walking on the beach, looking for bits of color and returning home with my pockets filled with treasures... that's how I spent my Memorial Day Weekend... how about you? 


After a day of beach combing, what could be better than a delicious meal with friends?


Chicken Marbella - 10-12 servings
Silver Palate Cookbook


4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
coarse salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

  

More treasures from the sea.... I'll be delivering three beautiful square dishes to Gallery 9 this Friday.  They will make a beautiful wedding gift or purchased separately as hostess gifts over summer vacation. 

March: The Season when Spring Arrives

Green, flowers, warmth ... Spring is just around the corner and I am so ready for it! Here is a fresh new dish with a bit of green to remind us that spring is on the way - really...

Peanut Crusted Chicken Breasts with Asparagus - serves 4
Fresh Flavor Fast by Martha Stewart

1 T Olive Oil
3/4 cup roasted unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse Salt and Pepper
2 eggs
4 boneless, skinless chicken breast halves
1 1/2 lbs asparagus
1 T butter

1. Preheat oven to 475. Bring a pot of water to a boil. Oil a cookie sheet. In a food processor, pulse bread and peanuts. Transfer to a small bowl and whisk in oil, salt and pepper.
2. In an other bowl, whisk eggs. Dip chicken in egg, then peanut mix, then onto cookie sheet. Bake 10-15 minutes or more depending on thickness of chicken.
3. Meanwhile, add salt to boiling water, blanch asparagus 3-4 minutes. Drain and add butter.
4. Serve chicken and asparagus together with some nice crunchy bread and a green salad.

flowers on pottery....

the one bowl meal

There is something primative about using just one bowl for a meal. Holding it in your hand and feeling the warmth of the food makes the experience of feeding yourself a memorable moment. Here is a wonderful recipe to do this with. Enjoy!

Cashew Chicken - serves 4
Martha Stewart - Great Food Fast

1 1/2 lbs boneless, skinless chicken breast, cut into 1" pieces
1 T cornstarch
2 T veg oil
6 garlic cloves, minced
8 scallions, white and green parts separated, cut into 1" pieces
2 T rice wine vinegar
3 T hoisin sauce
1/4 cup cashews, toasted

1. In a medium bowl, toss chicken with cornstarch until coated. Season with salt and pepper.
2. In a large non stick skillet, heat 1 T oil over med high heat. Cook chicken about 3 minutes and transfer to a plate.
3. Add remaining oil, garlic and white parts of scallions. Cook 3 minutes.
4. Add chicken back into the skillet. Add vinegar, cook 30 seconds.
5. Add hoisin sauce and 1/4 cup water to chiecken. Cook about a minute. Remove from heat, add green parts of scallions and cashews. Serve with rice.

many, many bowls....