Monday, January 31, 2011
Another night for soup...will winter ever end...and tonite the forecast is more snow with ice.
When we were in Italy, seems so long ago, we enjoyed some dishes made with a flat pasta and I came upon it in a small Italian deli in our city and thought it would make a hearty soup.
The soup: I heated garlic cloves in olive oil, removed the garlic,sauteed the chicken, tossed in a splash of sherry and chicken broth, reduced and removed the chicken. Adding a little more olive oil I sauteed the veggies - peeled pearl onions, carrots, and mushrooms until almost tender. Added broth and sherry to the pan and reduced, but not completely. I returned the chicken to the pan, added about 3 to 4 cups of broth and simmered. I use the College Inn Bold Rotisserie Chicken broth.
As I put the pasta on to cook, I tossed peas into the soup. After draining the pasta I added it to the soup for about 2 minutes before serving. The only seasoning I used was fresh ground black pepper.
Side: Crusty bread and olive oil and the soft garlic cloves removed from the skillet before sauteing the chicken.
Wine: The Craggy Range 2008 Te Muna Pinot Noir was a Christmas gift from a daughter and son-in-law, who researched it knowing how much we enjoy Pinto Noir. It was #42 on Wine Spectator's Top 100 of 2010. It was outstanding!
Sunday, January 23, 2011
I did not follow any recipe for this soup, just felt like "playing around" with what I had on hand.
The Soup: In olive oil I sauteed garlic, carrots, celery and bulb onions. I added white wine and sherry and reduced. This mixture was then pureed. I then sauteed additional carrots, zucchini, onion, green beans, and plum tomatoes. I added a bold rotisserie chicken stock and the pureed mixture. Before serving I added fresh spinach. The soup was topped with thinly shaved pecornia romano.
Bread: Olive Bread. I do not often make my own bread...it is time consuming, and I am usually not home long enough to wait for dough to rise, and rise again, but on this day we were snowed in and I was not going anywhere. I did double the amount of olives.
Wednesday, January 12, 2011
I did not plan ahead for this meal and in checking the freezer I had one half of a chicken breast. Certainly not enough for our favorite chicken piccata. Staring into my pantry and of course seeing pasta...I thought why not...chicken piccata pasta and better yet stacked like so many of the pasta dishes I recently enjoyed in Italy. And it would be a one dish meal!
Entree: Chicken Piccata Pasta. The chicken breast was chopped into bite size pieces and browned in olive oil and then removed from the skillet. The zucchini strips (the only variation to the usual chicken piccata) was sauteed and set aside. White wine and chicken broth were added to the pan and reduced. The lemon juice was stirred in. The chicken and zucchini were returned to the pan and the capers were added.
The cooked pasta was plated and the chicken, zucchini and sauce were poured over the pasta. Fresh Parmesan was grated over the mixtures and arugula adorned the top.
I thought it was totally scrumptious...but alas, for my spouse, the pasta was missing red sauce!
Wine: Hook and Ladder Pinot Noir
Thursday, January 6, 2011
The Salad: This is a very quick and easy salad. The cooked chicken, thinly sliced red pepper, grapes, thinly sliced onion, cherry tomatoes, and almonds are set on a bed of fresh arugula.
The Dressing: The blue cheese ( I use Maytag) is blended in a food processor with olive oil and vinegar. This particular night I used white wine vinegar but I have also made blue cheese dressing with balsamic.
The salad is topped with the dressing and fresh ground black pepper.