Chicken Kiev

The first time I tasted this dish I was at a restaurant called Soloman Grundy's on the Berkeley Marina. I was just starting to take an interest in cooking and this was the first recipe I attempted that was outside of our family's southern Italian wheelhouse.

I'm guessing it was in the late '70's - or maybe the early '80's - well before the internet, so I took to the family collection of cook books and newspaper clippings until I found a recipe. I wish I could source it for you but that moment has passed. All that's left is the hand-written copy I made. It took a while to get it right, but it's easy to do.

The surprise of this dish, when cooked correctly, is the burst of butter that spills out when the chicken is sliced. After a few failed attempts, I learned that the key is to freeze the butter. Don't skip that step. The chef at Solomon Grundy's served it on a bed of rice with a cheese sauce that was delicious but difficult for me to recreate. Frankly, this dish doesn't need sauce and I've never had it served that way again.

As you can imagine, the butter keeps the chicken breast moist but a little sauce dresses up the presentation. If you're so inclined, the easy Hollandaise sauce recipe is included.

This is a hearty chicken dish that will take away the chill as Autumn sets in. I served it with a pearl couscous/lentil medley and grilled squash. 

Level: Average
Yield: Serves 4
Time: About 1 hour

Quinoa Stuffed Patty Pan Squash

Starburst or patty pan; whatever you call these squash they're delicious and beautiful to serve. I made these after a trip to The Corner Market in Eugene. They had so many and I wanted to make something that was in season and abundantly available in the Pacific Northwest. Here's what I came up with.

These are chock-full of protein and flavor from quinoa, cheese, a little bacon, some onion... you get the idea. I tried a few variations but the trick to keeping the stuffing together was to add an egg white to the quinoa mixture before baking.

These are surprisingly filling, so feel free to serve it as a main dish.










Time: 1 hour
Level: Average
Yield: Serves 2 (4 as a side dish)

Savory Quinoa with Apple Juice

Quinoa (pronounced KEEN-wah) is my favorite side dish and a perfect alternative to rice. It's full of fiber and protein but the texture, the gentle "pop" when you take a bite, that's the fun of this dish.  Dress it up with broth, juice or any number of flavors that will enhance its inherent nuttiness.

In this version, I cooked the quinoa in apple juice to compliment the curried chicken and glazed squash I served.  Since I used a glass cup as a mold I kept it simple with few additions. If you're not using a mold, you can add walnuts and diced apples. This one is as versatile as they get!

Find the complete meal here: Curried Chicken and Vegetables over Quinoa
and here: Honey Ginger Glazed Acorn Squash




 

Time: 30 minutes
Yield: Serves 4
Level: Easy

Avocado and Watermelon Salad

This one is so fresh and easy that you'll want to make it all season! The watermelons are juicy and flavorful; the perfect compliment to citrus and avocados. All the ingredients can be sourced locally right now, so enjoy this season's bounty!

Serve this with grilled beef or ribs. It's just fresh enough to give your palate a rest and it's great fun. I know a few people who don't care for tomatoes so I decided to substitute those with watermelon. It's unexpected and I think you'll like it.

Feel free to make this ahead, just keep it cold until about an hour before serving. I keep the diced avocados in the lime juice and pour that over the top as a dressing.

Enjoy!



Level: Easy
Time: 15-20 minutes prep
Yield: Serves 4  

Fresh Figs and Chèvre in Puff Pastry

I've been waiting all year to make these! The figs are finally here and I've got some of my new local find - goat cheese (chèvre) from Fraga Farms.

This recipe is both savory and sweet. The tangy goat cheese and a dash of black pepper go well with the sweet honey and aromatic lavender. The lavender is very subtle. If you want more of that taste you can grind the lavender buds and use them as you would a spice. In fact, I might try that next time.

I made puff pastry for this recipe and it was good (the recipe link is below) but I think it would be fine with frozen pastry dough. This is really all about the filling. Make it as easy as you'd like.
The thing about this pastry is that it's so pretty. It's really nice for a brunch or a leisurely weekend breakfast. They will last a few days - just remember to refrigerate them in the hot weather.

 


Time: 1 1/2 hours (less if you use frozen pastry)
Level: Average
Yield: 24 pastries