Sunday, February 21, 2010

basil and goat cheese stuffed chicken breast and quinoa ..

This is a dish of grilled chicken breast stuffed with goat cheese and fresh basil served with garlic wilted spinach and quinoa  (a pseudocereal) that contains  an essential amino acid 'lysine' which is not often found in grains and vegtables..the quinoa is tossed with shitake mushrooms and hearts of palm.
.....the vegetable is a garlic wilted baby spinach...
i tried this a second time with breaded chicken breast and baked in the oven smothered with goat chz, basil and pecorino. (hard sheeps milk cheese) it was a little taste of heaven..."mmmm.this must be what ANGELS taste like!"-homer simpson...........
for 4 people.....
pull one 8oz goat chz pack and soften on the counter
4 Chicken breasts,butterflied, seasoned w S+P
and dredged in equal parts flour/cornmeal 
1 oz of shitake mushrooms sauteed on high, finish with minced garlic and art hearts (or hearts of palm if you can find them).deglaze w/white wine..set aside...
bring 3 cups of stock/broth to a boil and add 3/4 c. white and 3/4 cup red quinoa..when it hits a simmer, drop it to low and cook for 25 minutes and let rest,covered for another 10.
preheat oven to 425deg F.
add goat chz and a handful of basil (or 2 Tbl basil pesto) and puree in food processor.
get your favorite 12" heavy bottomed saute pan (i use my cast iron skillet)
and sear chicken on both (high heat folks!) sides for 2 min, top with goat chz mixture and finish in oven for another 4 min. (or untill done)..when in the oven
sweat a Tbl. minced garlic, add baby spinach and wilt, then add the shrooms and hearts to the quinoa.
put on plate,grate on your favorite pecorino romano cheese, then devour
 

Thursday, February 18, 2010

The Cinnamon Challenge

Cinnamon is the subject of an internet meme, The Cinnamon Challenge, in which one attempts to eat a tablespoon of cinnamon without inhaling the cinnamon or vomiting. Despite thousands of video-documented attempts, few seem able to succeed. One notable challenger was the host of the television show Tosh.0, who failed.[35] Most don't seem to realize that, even if breathing through their nose, they usually inhale the cinnamon dust, resulting in a very painful and probably dangerous experience.[36] It takes a great deal of liquid to saturate a tablespoon of powder. This dust is easily carried in any air that is shared between the mouth and throat. Often the challengers then panic and gasp for air through their mouth, inhaling a large amount of cinnamon.[37]

Wednesday, February 17, 2010

OREGON DREAMING....












IM dreaming of the
environmental and
culinarily progressive
State of being........


The conciousness of buying local and the
endless pickers of endless wild mushrooms
available from all over this organic green state....
The wood grown Shitakes, the Oyster, Morels,
Chantrelles, the Puffballs, the tiny Enoki, the
and the HIGHLY PRIZED AND HIGHLY PRICED "White Truffels" that are hunted thru the fall and winter months... the infamous Psilocybin Cubensis chock full of surprises and tastes no tongue can imagine

The organic bed mattresses and antibiotic and hormone free dary, the DOZENS of local and rare cow, goat and sheep cheeses from France and Italy, Swedish, Danish and Spanish cheeses ........
http://www.oregoncheeseguild.org/
INCREDIBLE WINES from all over the Willamette Valley and the rest of Oregon, Washington and California
http://www.willamettewines.com/
The Sockeye Salmon which rarely leaves the state and the Alaskan King salmon

And most of all I miss the organic fall/winter
vegetables.....all those beautiful root vegetables beets, potatoes, parsnips, turnips, carrots, celery and onions and leeks, the braised red cabbage and the squash bisque.....and the funky pumpkin, Galeuse d'Eysines, with salmon-pink skin covered with warts. Nice, sweet flavor.
I will NEVER forget the endless buttery swiss chard
that i made gallons of cream of chard soup every week because i was given so much every week...
The rosemary bushs that grew on every block,
and the tyme and oregano that grew well into February.... where i could still walk around in my
shorts and sweatshirt in the 45 deg. rain mists.......
and watch wales from the cliffs of the coast in the vast parks and forests.........(((SIGH)))!!!

Tuesday, February 16, 2010

ASIAN RARE YELLOWFIN TUNA W ASIAN SLAW'

YELLOW FIN TUNA
med rare on ma's grill
drizzled with toasted sesame seeds and oil
with sweet chili and soy for dipping.

veggies?
my new jullien peeler
(and putting to work the ruskies)
i made my asian slaw
which is thin ribbons of carrots, cukes and zucchini
and a dressing of sessame oil, tamari (low sodium soy sauce) and
aji mirin (MIRIN= sweetened rice wine vinegar), ginger and garlic
and more sesame seeds (you think i like sessame!?)

hell ya!!!!

this has been a culinary blog by the humble pie,
peachy (sweet and fuzzy feeling ;-)

Tuesday, February 09, 2010

salmon alla italiano...

ok, first things first there are many grades of salmon, the best are expensive....
salmon should be cooked rare/mid rare.....that being said, if you like well done salmon,
stick with the cheap, farm raised stuff....you wont know the difference!!!

this is a dish i created for my 2 favorite women, my mom and my lady...........
its smothered in wilted garlic spinach, artichoke hearts, shitake mushrooms and capers...


i use 8oz of salmon per person.. this recipe is for 4 people so 2 lbs of salmon
1/2 lb of shitake mushrooms
1 lb of baby spinach
16oz of artichoke hearts (if you buy them in water in a can, drain n cover in xtra virgin Olive oil)
6-8 oz jar of capers
1 Tbls of FRESH garlic
4-6 oz of your favorite italian cheese... (mine is pecorino..sheeps milk cheeze) to garnish

DIRECTION..........preheat oven to 400deg. keep the skin on!!it helps hold in moisture! and its easy as hell to pull the salmon from the skin if it freaks u out!!
put the salmon that you put on an oiled baking dish in to the preheated oven for 5 min.. (or 10 if you want well done) cover and rest the salmon for 5 min. to retaing moisture.

while waiting, saute' the shitake's (you cut off the woody stem right?right) on high
w/ butter/olive oil blend.
after about 5 min. add the garlic and spinach and wilt, then add the art hearts and
capers (and half the caper brine/liquid).
Take this deliciousness and smother your rested salmon and top with you favorite HARD itlaian cheese that you grated for this celebration...
pair it up with a nice white wine and eat family style.