To celebrate what would have been Julia Child's 100th birthday, PBS has made available through their website different shows hosted by Julia Child. Being the dork I am I have been watching these episodes incessantly since I realized they were there. Having access to Baking with Julia, Cooking with Master Chefs and Julia's Kitchen with Master Chefs is an amazing resource. I encourage everyone to watch a couple episodes if they can and get ready to be inspired. It is so valuable to be able to watch incredibly influential chefs like Charles Palmer and Rick Bayless as young lads prepare meals and explain techniques slowly.
I was very inspired by a Baking with Julia episode where she watches Beatrice Ojakangas make classic danishes. I watched the episode probably 10 times without exaggeration. The other day I finally built the courage to try her recipe for myself. Definitely not as simple as the recipes that I have normally written about but the outcome was worth it. I have more dough left and I plan on making this recipe again but adding my own touches. Stay tuned.
In the meantime remember to keep on cooking!
Tuesday, September 18, 2012
Wednesday, September 5, 2012
Grilled peach, chicken and zucchini salad
It has been one crazy summer composed of amazing weddings, graduations, birthdays and spontaneous trips to vacation lands. Unfortunately all the good summer plans and madness got in the way of me cooking. The madness, however, had no effect what-so-ever on how much I was eating. Not to worry.
This week I had a little reunion with my kitchen. As I got to turn off the air conditioner, open the windows and see the first of the leaves falling off the trees I made what I think is a perfect end of summer dish. Simple. Simple. Simple.
Grilled peach chicken and zucchini salad for two.
1 package of spring mix
1 small zucchini cut into half moons.
1 white peach cut into wedges
2 chicken breast. (The pieces I had were so big I ended up only using one for the salad and saved the other for a sandwich the next day.)
1/4 lb mozzarella cut into small thin wedges
1/2 tsp of ground ginger
1 Tbsp Extra virgin olive oil.
salt and pepper to taste
1. Rinse off the spring mix and set aside.
2. Season chicken with ginger, salt and pepper put medium high heat grill about 10-15 minutes per side depending on thickness or until juices run clear. Set aside.
3. Slice the zucchini and toss the pieces with the olive oil and salt and pepper.
4. Put the zucchini and peach slices on a medium heat grill. I put them on for about 4 minutes per side or until crisp tender.
5. Slice chicken and toss all together with the mozzarella, spring mix, peaches and zucchini.
I chose to drizzle a little balsamic vinaigrette on my salad but in the future I might use a ginger dressing. The sweetness from the peaches really softens the bitterness from the greens and adds an amazing flavor to the chicken.
This week I had a little reunion with my kitchen. As I got to turn off the air conditioner, open the windows and see the first of the leaves falling off the trees I made what I think is a perfect end of summer dish. Simple. Simple. Simple.
Grilled peach chicken and zucchini salad for two.
1 package of spring mix
1 small zucchini cut into half moons.
1 white peach cut into wedges
2 chicken breast. (The pieces I had were so big I ended up only using one for the salad and saved the other for a sandwich the next day.)
1/4 lb mozzarella cut into small thin wedges
1/2 tsp of ground ginger
1 Tbsp Extra virgin olive oil.
salt and pepper to taste
1. Rinse off the spring mix and set aside.
2. Season chicken with ginger, salt and pepper put medium high heat grill about 10-15 minutes per side depending on thickness or until juices run clear. Set aside.
3. Slice the zucchini and toss the pieces with the olive oil and salt and pepper.
4. Put the zucchini and peach slices on a medium heat grill. I put them on for about 4 minutes per side or until crisp tender.
5. Slice chicken and toss all together with the mozzarella, spring mix, peaches and zucchini.
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| After I decided I was going to make this meal, I realized that we were out of propane. I had to bring out the good ol' cast iron grill pan. This made grilling half moon zucchini much easier. If using outdoor grill would suggest just slicing. If you're anything like me you will lose half of them and the swearing will ensue. |
I chose to drizzle a little balsamic vinaigrette on my salad but in the future I might use a ginger dressing. The sweetness from the peaches really softens the bitterness from the greens and adds an amazing flavor to the chicken.
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| Sorry again for photo quality. Had to use my camera phone but I hope you get the idea : ) |
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