April 28, 2011

Endives with Oranges

This dish is not a photogenic one at all & I meant to get this post up in March.  However I saw some beautiful Belgian Endive yesterday so there is still time. I served this as an appetizer & we were shocked that the flavors.  It could easily pass as a healthy dessert. Hope you enjoy!

Endive with Oranges
adapted from Laura Calder

4 Belgian Endive
2 tablespoons butter
2 tablespoon of butter
2 tablespoons of Blood Orange Vinegar
1/3 cup Shiraz
2 oranges
Grey Salt & Pepper

Melt the butter in a braiser or saute pan over medium heat, add the sugar and vinegar and allow to thicken.  In the meantime clean and quarter the endive.  Once the sauce has thickened add the wine and endive, season with salt and pepper.  Cover the braiser & let cook for 35 - 40 minutes (until very tender), turning several times.
Slice the peel and pith from your oranges.  When the endive are almost ready, separate the oranges over the braiser incorporating the juice to your sauce.  Toss gently and leave uncovered for 5 minutes & then add the oranges. Cook for another 5 minutes and serve.

If you can't find blood orange vinegar - red wine or champagne will do.

April 26, 2011

Chicken Saute with Fine Herbs

This dish seemed appropriate to utilize all of the herbs that are going wild in our potted garden.  Hope you enjoy.

Chicken Saute with Fine Herbs
adapted from James Beard's House & Garden article, December 1959
Serves 3 to 4

3 to 4 boneless, skinless chicken breasts
4 tablespoons butter
Salt and Pepper
1 cup of white wine
3 tablespoons (chopped) of any one one of the following fresh herb combinations:

Tarragon & Parsley
Tarragon, Parsley & Chives
Parsley & Rosemary
Parsley & Chervil
Parsley, Chives & Dill
Pound the chicken slightly & season with S&P.  Brown chicken in the butter, turning to keep even.  Once brown add 1/2 the wine and season with a touch more S&P.  Bring to a light simmer, turning at least once, until cooked (5 to 8 minutes). Add your chopped fresh herbs and remaining wine, turn chicken to make sure it is coated, letting the sauce come to a slight simmer and then remove from heat.  Plate the chicken and cover with the pan juices & serve.

So far I have tried the tarragon and parsley combination.  It was a very light, clean tasting dish - perfect for a weeknight supper.