Saturday, July 10, 2010

Farmer's Market Season is in Full Swing

Charles Square Farmers Market, Friday 12:30 pm

1 pint raspberries
1 pint blackberries
1 giant bunch basil
1 green zucchini
1 yellow zucchini
1 loaf cheddar-pepper bread
assorted heirloom tomatoes
3 peaches
1 cucumber
1 bunch garlic
3 yellow squash
4 ears corn
green beans

Here's the breakdown so far:

Last night's dinner - 2 ears of corn with a burger served on cheddar pepper bread instead of a bun and raspberries for dessert
This morning's breakfast - beautiful slices of plum tomato on a bacon and egg sandwich on cheddar pepper bread
Prepared for later - simple panzanella of cheddar pepper bread torn into 1 inch chunks, 1 red and 1 yellow tomato, red wine vinegar, basil, and olive oil

Next up:

Fresh Tomato Salad

Planned for later:

Stir Fried Spicy Green Beans

green beans
sesame oil
red chili flakes
garlic
canola oil or other light oil (peanut, sunflower, etc)

Boil a large pot of water and blanch green beans just barely.  Drain.  Heat canola oil in a large pan or wok until shimmering.  Add 1-2 cloves of crushed garlic, and a generous pinch of red chili flakes.  Add green beans and sesame oil.  Cook until tender and fragrant.  Serve with your favorite protein (I like to serve with some sweet and spicy tofu)!

And of course, with the giant bunch of basil, I'll be making some pesto.

My tomatoes have sprouted on the windowsill and survived the heat wave.  Maybe this summer I'll have tomatoes of my own!


Soundtrack

No music while I was cooking - in this heat, I want out of the kitchen as fast as possible, no matter how yummy the food. But the Spring Awakening soundtrack is on repeat in my head!

Monday, February 8, 2010

Monday Night Dinner Feels Like the Weekend

Stuffed Chicken Breats with Apple-Beer Gravy and Garlic Smashed Potatoes


Chicken and Sauce

chicken breast (see previous post about humane, happy chickens)
stuffing mix (choose your favorite, I used Pepperidge Farms)
water
olive oil
salt
pepper
1 cup chopped apples
1/3 cup chopped onion
(I admit that I didn't measure either, these are eyeball estimates)
1 beer (I used Blue Moon Belgian White...use whatever you have as long as it's not frat party beer)
flour

Pound chicken breast(s) until about half the original thickness.  Slit with a sharp knife to create a pocket for stuffing.  Make stuffing by package directions (I subbed olive oil for the butter, and added salt and pepper).  Stuff chicken breasts with stuffing (I know, I know...this is the same ongoing debate as with stuffing a turkey...make your own judgements, but I think it's yummy). 

Heat a large pan and coat lightly with olive oil.  Brown chicken on one side.  Turn, and add chopped onion and apple to pan as you brown the 2nd side.  Add salt and pepper.  Once cooked most of the way through, add about 1/2 a beer and put in the oven at 375 until cooked through.

Once chicken is cooked through, remove from pan and return pan to heat.  Add a little flour and a little more beer until sauce reaches your desired consistency. 

Garlic Smashed Potatoes

potatoes
garlic
 butter
milk
salt
pepper

Chop several small, thin skinned potatoes (I used about half the package of that mixed red, gold and purple potato medley).  Cover with cold water and bring to a boil.  Add salt to water and cook until fork tender.  Drain and return to pan.  Add a couple of tablespoons of butter, 2 (or more) cloves of crushed or chopped garlic, and a splash of milk.  Mash until your desired consistency.

No singing today, but a quick note to say that I just discovered Children of Eden (how a Godspell lover like myself can have known this existed and not owned it before now is beyond me!) and it's fabulous!

Links

apples
Blue Moon
Children of Eden