March 14, 2012
October 22, 2011
4 1/2 tablespoons flour
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon herbes de Provence
4 slices bacon (1/4 lb.), chopped
1 1/2 pounds boned, skinned chicken thighs
2 tablespoons olive oil
1 1/2 cups peeled baby carrots
3 stalks celery
1 medium onion
1 1/3 cups Chardonnay
2 cups reduced-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley sprigs
1/4 cup lightly packed fresh tarragon sprigs
1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
2. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
October 21, 2010
August 13, 2010
I haven't watched Project Runway since it moved over to Lifetime but Nina Garcia was always my favorite part of the show. I became mesmerized by her chic outfit, funky jewelry and the hair, the HAIR! I would start coloring my hair if I could get it to look the exact same way...
Nina's wrote several books, one of which came out this week. She sat down for an interview with NY Magazine and reminded me how much I adore her with this quote "I have seen everything possible covered in studs and grommets. Also, what I call angry shoes: those platforms with the multiple buckles and studs. I think the polished girl is back."
August 12, 2010
August 11, 2010
Shaved Zucchini Salad with Parmesan & Pine Nuts
adapted from Bon Appétit (portions only), serves 2 as a side dish
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
dash of dried crushed red pepper
2 medium zucchini, trimmed and scrubbed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
Whisk oil, lemon juice, salt, pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler and working from top to bottom of each zucchini, peel zucchini into ribbons. Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
August 10, 2010
Stuffed Bell Peppers
adapted from Gourmet, serves 2 as main dish
3 whole red bell peppers
3 tablespoons olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
1 1/2 cups chicken broth
1/4 cup slivered almonds, toasted
1/2 medium sized zucchini, scrubbed and cut into 1/4-inch cubes
1 cup roughly chopped baby portabello mushrooms
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
Halve 2 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and blanch in a large saucepan of boiling salted water for 3 minutes, or until just tender. Remove the peppers and invert them on paper towels to drain.
In a heavy skillet heat the oil over medium-low heat. Sauté the onion, the 1/4 cup chopped bell pepper, tomato, and garlic, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the heated broth and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, zucchini, mushrooms, cumin, cayenne pepper and Tabasco sauce. Divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 350°F. oven for 18 minutes, or until the rice is tender.
*This dish would be fabulous topped with a Mexican cheese like queso fresco or a nice crema. If you use queso fresco, sprinkle over the peppers just before the final 2 minutes of baking so it melts just slightly.