I am not the greatest recipe pre-reader. Today I was all set to make Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish (from the bounty of summer-y recipes in August’s Martha Stewart Living) and reread “grilled.” Realistically, grilling was not happening. How to quickly cook the boneless skinless to make it moist and yummy? How To Cook Like Your Grandmother’s Pan Fried Chicken in Butter was a revelation: pound the chicken thin, lightly flour it, and pan fry it in butter.
The result was perfect. Moist and chicken-y all the way through paired perfectly with the fresh summer-y flavors and crunch of the cucumber, radish, cherry tomato “relish” (Martha-Stewart-ese for a salad on top of your chicken). If you crave a summer salad atop chicken, this is what you are looking for.
Recipe and notes after the jump. Read the rest of this entry »
Like Caponata, fennel and garlic confit is a regular on my recipe rotation. It’s flexible with what I have in the kitchen (garlic can be replaced or supplemented with shallots or onions) and can be made more or less healthy or vegan by modifying the butter and oil quantities. And once I’ve got some in the fridge, with some toasted pita it’s the perfect satisfying snack or part of dinner.
Since I have been making it, I have modified it slightly from the original recipe from The Kitchn. (If you look at the original recipe, the fennel fronds burnt and the thin lemon slices resulted in a bitter confit so I dropped them.)
Recipe and pictures after the jump…
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My formative cooking years included a vegetarian coop and an Armenian roommate. From the two, one basic cooking strategy I have developed is: buy fresh vegetables, chop them up, saute them with whatever you have around, add canned tomatoes. Caponata falls into this strategy and having a recipe taught me to add red wine vinegar and put the tomatoes in later than I would have otherwise. The result is very tasty.
The recipe is really easy and can be modified to your heart’s/taste’s desire. I only faltered at toasting pine nuts. I am a terrible toaster. If anyone has any no-fail toasting tips, send them along. To quote a Food Network chef, “toasting takes as long as it takes you to forget that you’re toasting.” Which is exactly my experience both in the oven and on the stove.
Pictures and recipe after the jump…
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