This chicken salad features an exotic curry flavor and an interesting texture from water chestnuts. It’s a wonderful main course for a spring luncheon or even a small bridal or tea party. Serve the salad in a ‘leaf bowl’ of butter lettuce or a couple of frilly red leaf lettuce leaves. Garnish with peeled slices...Read More
There are few things less appealing than insipid, weak, and watery chicken stock! While prepared stocks have their place in the pantry, they do not compare to the rich flavor of slowly simmered homemade stock. Use this hearty chicken stock as a base for soups and stews. It’s also the best stock to use for...Read More
INGREDIENTS: 2 tablespoons olive oil 1 lb. skinless-boneless chicken breasts, cut into small chunks 1 onion, sliced 1 cup mushrooms, sliced 1/2 cup walnuts, chopped 1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online) 1/4 cup water 1 tablespoon sugar 1 tablespoon chutney (optional) METHOD: Heat oil in a large frying...Read More
This recipe is from Straits Restaurant, Santana Row. There are so many variations of this salad but this one includes Asian pears, chicken breast, peanuts, banana blossoms, Vietnamese coriander, Thai basil and jalapeno peppers. INGREDIENTS: Salad 1 banana flower blossom, about 1 lb (finely sliced green cabbage may be substituted) 2 tablespoons lemon juice or...Read More
This late summer dish features chicken that is pan-seared in a skillet and then braised in the oven with a fresh fig sauce. Easy and delicious! INGREDIENTS: 6 bone-in, skin-on chicken thighs Salt and pepper 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 shallots, peeled and finely sliced 4 cloves garlic, peeled and chopped...Read More
Indian cuisine is one of my favorites, and it seems we have a dearth of Indian restaurants in our area. When I saw this recipe in an article, A Tale of Two Tandooris, by Monica Bhide, I had to try it. It’s simple and delicious! Just be sure to allow at least 8 hours for...Read More
At one time, this classic recipe was all the rage in the United States. I remember the first time I heard the name of the recipe and thought, “Wow! That’s a LOT of garlic!” What I did not realize was that the garlic cloves are cooked unpeeled so the flavor is full of garlic, but...Read More
INGREDIENTS: 4 6 oz. ounce boneless skinless chicken breasts, split and pounded flat 1 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 3 whole eggs 1/3 cup fresh parmesan cheese, grated (or a combination of grated parmesan and romano cheese) 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil 3/4 cup olive oil (or...Read More
INGREDIENTS: 6 boneless, skinless chicken breasts 4 cloves of garlic, peeled and de-germed 1 cup fresh mint leaves 1 cup fresh basil leaves 1 cup fresh marjoram leaves 1 cup fresh oregano leaves 1/2 cup fresh thyme sprigs 1/2 cup fresh parsley sprigs 1/2 cup fresh rosemary branch tips 1/4 cup fresh tarragon leaves 1...Read More
