Monday, June 27, 2011

Book Forty-Two: Cooking Thin with Chef Kathleen

by Kathleen Daelemans

            Apple, Cucumber, and Tomato Salad

I am sensing a theme here... several of my recipes of late have jalapeƱo and lime, and I must say they are two of my favorite ingredients.

I ended up short on time, otherwise I would have used a mandoline to slice my apples and cucumbers to have them uniform in size. If I were to make this again (which I won't because the hubby did not care for it - well the mint mostly) I would cube everything. I found it awkward to eat with large pieces of apple and tomato.

The recipe instructs you to peel and core the tomato. I have never come across a recipe asking for a tomato to be cored - not sure if she meant to seed it as well, which I did, for I thought it would make a nicer presentation; however I did not peel the tomato for I did not see a need for it, not did I want the hassle of peeling it.

(Edit: This was much better the next day!)

Success meter (1-3): 3

I soaked my apples in lemon water
until serving time. 

Friday, June 17, 2011

Book Forty-One: Barefoot Contessa at Home

by Ina Garten

         Chicken with Goat Cheese and Basil

 I'm on a roll this week ~ four posts in three days ~ and it's showing in the waistline! By Fridays I'm ready to go out to dinner - but the hubby has been power-washing the deck little by little each night after work, and his goal is to be done by the end of this weekend. Hence I'm cooking and posting this Friday.

I know I've said this before, but I just love Ina! She is so fun to watch and her recipes are always so simple. I think that is becoming a theme for me as of late ~ simple. I remember the days I would spend four to five hours in the kitchen on a weeknight preparing and cooking a meal!

Chicken and fish are always a good choice when you want to get a meal on the table in a short amount of time and this chicken dish certainly qualifies; not that I was looking for something quick tonight, but when I read that you place goat cheese (my all-time favorite) and basil under the skin before baking, I could not resist. And for good reason... this was delish!

You will want to use the herbed goat cheese for sure, for it adds a lot of flavor. My chicken turned out really moist as you can see in the picture. Though I may have to attribute that to the chicken itself that I purchased at Diablo Foods. They do have the BEST chicken. We used to throw pool parties at our old home and Andy would barbeque chicken that everyone would rave about. He would humbly say it was not his barbequing skills, but the chicken (from Diablo Foods) itself, for it always turned out moist no matter how he cooked it. And I must say that I have never baked chicken breasts that came out this moist before.

Success meter (1-3): 3

I was hoping that the basil leaf would
 show through the skin...

Thursday, June 16, 2011

Book Forty: Seafood

by Williams-Sonoma

           Cajun-Spiced Catfish on Wilted Greens

I had not planned on blogging this evening. I was just going to run to the store and pick up some fish and goods for a salad. However I wanted something other than my "go to fish" of salmon. So to the bookshelf I went and found the following recipe.

I have heard that catfish is not the greatest so I opted for red snapper, which my fish market did not have so I came home with rock cod that was recommended by the young man behind the counter. He said it is the same thing...

This was quick and easy - great for a weeknight meal. The Cajun rub was not as spicy as I would like and I never thought paprika does much for a dish other than adding color. I would make this again, only using store bought Cajun spice or tweaking this one a bit.

Success meter (1-3): 2

Wednesday, June 15, 2011

Book Thirty-Nine: Eating by Color for Maximum Health

by Williams-Sonoma

                        Chicken Breasts Stuffed with
                     Goat Cheese & Arugula

Well my last post of Kale Coleslaw certainly would fit the bill for the title of this book! And that is what I thought the recipes would be like when I purchased this book; dishes of many colors. However each chapter only covers a single color... This recipe from the Green chapter.

This was an easy and fun dish to make. My chicken did not quite turn out like the picture in the book though. It may have if I pounded the chicken thinner than the 1/4 inch the recipe suggests or adding less filling. For my chicken wrapped around the filling instead of rolling up and having that spiral look. Still it was very tasty.

Success meter (1-3): My sister gives this dish along with the Kale Coleslaw a 4.5 - 5!!

After pounding turn them over so the
smooth side is down.