I have so many cookbooks it is not funny. I love them all and spend way too much time paging through and dreaming of what to make next. One of the things that keeps me awake at night is knowing that even if I made three meals a day, each accompanied by a dessert and bread and a tasty homemade beverage, I will never be able to try all of the recipes I want to before I die.
There. That’s pleasant.
And did I tell you that I subscribe to 10 food magazines per month? Oh and there are all of those fantastic sites on the internet screaming out recipes. So much food to make and so little time.
I thought I would share some recipes today from two of my favorite cookbooks. They are both written by Bob and Melinda Blanchard who live here in Norwich, VT and also in Anguilla, where they run a restaurant. Every single recipe I have tried always is delicious and easy. I highly recommend checking out both of these books.
4 boneless, skinless chicken breast halves
Sea salt and freshly ground black pepper
1/2 cup flour
2 Tbs olive oil
4 Tbs butter
2 Tbs lemon juice
1 Tbs capers (I also like to toss in a few caper berries for contrast)
2 Tbs chopped flat leaf parsley
1. Cover chicken with wax paper and pound with rolling pin to flatten (about 1/4 inch thickness).
2. Sprinkle the chicken with salt and pepper. Put flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
3. In a large skillet, heat the oil and 2 tbs butter over medium high heat. Cook chicken until golden brown on one side, 2 to 3 minutes. Turn chicken and brown the other side, 1 to 2 minutes. When done, remove chicken from the pan and set aside.
4, Off heat whisk in the lemon juice and capers, scraping up any brown bits left from the chicken. Whisk in the remaining 2 tbs butter.
5. Return the chicken to the pan, turn heat to medium and heat for 1 minute. Garnish with parsley and caper berries and serve.
Adapted from Cook What You Love
2 tsp butter
1 Tbs olive oil
1 small onion, chopped
3/4 cup tomato juice
1/2 cup chicken broth
1 1/2 tsp lemon juice
1 tsp curry powder (I left this out since I was serving the couscous with the piccata and didn’t want the curry flavor)
1 cup couscous
1. Heat butter and oil in a large saucepan. Add onion and sauté until soft. Add tomato juice, chicken broth, lemon juice, curry powder (if you are using) and salt and pepper to taste. Cover and bring to a boil.
2. Remove from the heat as soon as it boils and gently stir in the couscous. Cover and let stand 10 minutes, Fluff with a fork and serve.
Adapted from At Blanchard’s Table
As my good cluck would have it….we’ve got a Chicken In The Kitchen.
The Robert Cray Band-Chicken In The Kitchen
Can you do The Funky Chicken? Here are instructions how.
I just know my kids are going to love when I bust these moves in front of their friends.
Rufus Thomas-Do The Funky Chicken
Oh gosh I love chicken piccata. 10 food magazines?? geez louise!!! I promised Ned I would subscribe him to Food and Wine for his birthday once he got settled in his new place in Boston.