Saturday, April 25, 2009

Celebrating the sun with strawberries

Saturday night dinner

I got this recipe from Cooking Light. I modified it a bit but it turned out delicious! The recipe was for Stuffed Chicken Breast with Strawberry Gastrique. It isn't online yet. Here is my rendition:

Chopped strawberries
1/4 cup white wine vinegar
few glugs balsamic vinegar (not quite 1/4 cup)
a splash of sherry
ground coriander
Place all ingredients into a saucepan and bring to a boil. Simmer until reduced, about 30 mintues, stirring occasionally. The recipe said to strain out the strawberries but I left them in.

Gorgonzola cheese
chopped prosciutto (di Parma)
fresh thyme (I used dried)
Chicken breast
salt and pepper
Mix the cheese, prosciutto and thyme in a bowl. Cut a slit in the thickest part of the chicken. Spoon in the mixture and season both sides of the chicken with salt and pepper. Cook on each side for about 5-7 minutes each. Spoon the gastrique over the chicken.

The salad was just arugula, very thinly sliced red onions and julienned radish and Macintosh apple. For the dressing I whisked together extra virgin olive oil, white wine vinegar, Dijon mustard, honey and a tiny drop of orange oil. Season the finished salad with coarse sea salt and fresh pepper. So refreshing! The orange oil is really great for salads with fruit. I made the purchase after reading Padma Lakshmi's Tangy, Tart, Hot & Sweet. It's a great little something to keep in your kitchen. I find myself using it a lot, and since you only need a drop it lasts a long time.

This is a great spring/summer recipe that looks impressive but is really simple to make. Great way to impress your friends.

For dessert, a S'mores brownie from Hot Blondies Bakery that I purchased today at the Flea. Super gooey, chewy and delicious.

1 comment:

Peggy OKelly said...

That sounds wonderful. If you like the orange oil, you may enjoy our orange extra virgin olive oil...the oranges are actually pressed with the's amazing on a spring salad.