In the constant quest for healthy, weeknight meals that require a minimal amount of time and effort, here’s another Fast & Fabulous recipe I’d like to share with you!
This Red Curry Chicken Stir Fry was inspired by some of my favorite Asian flavors including spicy red curry; rich, creamy coconut milk; and freshly grated ginger. The shiitake mushrooms, chopped peanuts and dark meat chicken also add delicious texture to the dish that really keeps you coming back for more (Steve will happily vouch for that).
If you’re in the mood for wine (c’mon, you know you are), a white wine with a hint of sweetness like a Pinot Gris or Riesling will work nicely to complement the flavors as well as keep the heat in check. If you’re in the mood for red, however, give a light, fruity Beaujolais a try.
I hope you enjoy this dish and stay tuned for more Fast & Fabulous recipes!
Cheers,
Red Curry Chicken Stir Fry
Serves 2-4
3 Tbs. peanut oil
1 carrot peeled and thinly sliced
8 ounces green beans, trimmed and cut into bite size pieces
2 Tbs. plus 1/4 cup chicken stock
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
2 Fresno chiles, sliced
2 Tbs. prepared red curry paste
6 boneless, skinless chicken thighs cut into 1/2 inch pieces
1/2 cup coconut milk
8-10 shiitake mushrooms, sliced
2 scallions sliced, green and white parts separated
1 Tbsp. fish sauce
Salt and pepper
1/4 cup cilantro, for garnish
1/2 cup chopped peanuts, for garnish
Directions:
Heat 1 Tbsp. peanut oil in skillet over high heat. When oil starts to smoke, add green beans and carrots and stir fry for 1 minute. Add 2 Tbsp. chicken stock to facilitate cooking and stir fry for another minute. Transfer to plate and set aside.
Wipe out the pan and return to heat. Add the remaining 2 Tbs. peanut oil and heat over med-hi heat. Add the garlic, ginger and half the chiles and stir fry for about a minute. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry until chicken is browned, 3-4 minutes. Add the coconut milk and cook for an additional minute. Stir in the remaining 1/4 cup chicken stock, shiitake mushrooms, light parts of the scallion, and fish sauce and cook until the chicken is cooked through, 1-2 minutes more. Add the green beans and carrots back to the pan and season with salt and pepper to taste. Transfer to a serving plate and garnish with the chopped cilantro, green parts of the scallion, remaining chiles and chopped peanuts. Serve over white or brown rice.
Looking for something deliciously quick to make for dinner tonight? Give this recipe for Braised Escarole with Seared Bay Scallops a try! I came across this gem in the Wall Street Journal in a feature on Chef Anita Lo of New York City's Annisa. Chef Lo is known for weaving multicultural flavors with classic French technique and draws inspiration from her extensive world travels. This recipe combines the delicious flavors of plump, sweet bay scallops with the slightly bitter flavor of escarole and lemon and a hint of red pepper flake. The result is a deliciously flavorful, yet healthy dish. Oh, and did I mention it takes under thirty minutes to make? Yay!I started by purchasing beautiful, fresh scallops from Captain Clay's Fish Market here in Delray Beach. When selecting scallops, be sure they are translucent and firm with no milky fluid surrounding them which can indicate they have been "soaked" and treated with chemicals. When preparing the dish, be sure to taste your escarole when it's done to adjust the seasoning and make sure the pan you're cooking the scallops in is very hot before adding them to give those beauties a nice, good sear. In the article, Chef Lo recommends shaving bottarga di muggine over the finished dish. Bottarga is the roe pouch of a tuna or grey mullet that's been dried and cured in sea salt for a few weeks resulting in a dry hard slab. The final product can then be thinly sliced or grated but let me assure you, this dish is perfectly delicious without it. Also, although the recipe claims it serves four, I'm afraid it's more like 2-3 for a main course - well for 2 very hungry people anyway!Pair this dish with a bright, citrusy wine like the Michel Redde Sancerre 'Les Tuilieres' 2009. This 100% Sauvignon Blanc from France's Loire Valley has flavors of lemon and green apple, a lovely minerality and zippy acidity that complemented the flavors of this dish beautifully. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors, making it a fabulous pairing for a variety of Spring and Summer fare. It's like adding a squeeze of lemon and is a natural match for seafood and shellfish.I hope you enjoy this "Fast & Fabulous" dish as much as we did and I'd love to hear what you think if you decide to make it. Also, what source(s) do you find you go to most often for new everyday recipes (cookbook, magazines, website)? I'd love to know. Thanks for stopping by and have a delicious day!Cheers,
Braised Escarole with Seared Bay ScallopsServes 44 tablespoons olive oil1 pinch red pepper flakes2 large garlic cloves, sliced4 thin rounds of lemon, cut 1/8-inch thick, each slice cut into 6 triangles2½ tablespoons butter2 medium heads escarole (about 1 pound 6 ounces), washed and cut into 2-inch bands1 teaspoon sugarSalt and pepper1 pound Bay scallops, cleaned1. Set a large casserole over high heat. Add 2 tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning.
3. While the escarole finishes cooking, prepare scallops. Set a large sauté pan over high heat and season scallops on both sides with salt and pepper.
4. Swirl 2 tablespoons olive oil into the pan. Once oil is almost smoking, add scallops. If need be, cook scallops in batches so as not to overcrowd the pan.
5. Cook scallops on high until golden brown, about 2 minutes. Turn and finish cooking the other side, about 1 additional minute.
6. Divide escarole onto four plates. Arrange scallops on top and spritz with extra lemon juice, if desired.
Looking for something deliciously quick to make for dinner tonight? Give this recipe for Braised Escarole with Seared Bay Scallops a try! I came across this gem in the Wall Street Journal in a feature on Chef Anita Lo of New York City’s Annisa. Chef Lo is known for weaving multicultural flavors with classic French technique and draws inspiration from her extensive world travels. This recipe combines the delicious flavors of plump, sweet bay scallops with the slightly bitter flavor of escarole and lemon and a hint of red pepper flake. The result is a deliciously flavorful, yet healthy dish. Oh, and did I mention it takes under thirty minutes to make? Yay!
I started by purchasing beautiful, fresh scallops from Captain Clay’s Fish Market here in Delray Beach. When selecting scallops, be sure they are translucent and firm with no milky fluid surrounding them which can indicate they have been “soaked” and treated with chemicals. When preparing the dish, be sure to taste your escarole when it’s done to adjust the seasoning and make sure the pan you’re cooking the scallops in is very hot before adding them to give those beauties a nice, good sear. In the article, Chef Lo recommends shaving bottarga di muggine over the finished dish. Bottarga is the roe pouch of a tuna or grey mullet that’s been dried and cured in sea salt for a few weeks resulting in a dry hard slab. The final product can then be thinly sliced or grated but let me assure you, this dish is perfectly delicious without it. Also, although the recipe claims it serves four, I’m afraid it’s more like 2-3 for a main course – well for 2 very hungry people anyway!
Pair this dish with a bright, citrusy wine like the Michel Redde Sancerre ‘Les Tuilieres’ 2009. This 100% Sauvignon Blanc from France’s Loire Valley has flavors of lemon and green apple, a lovely minerality and zippy acidity that complemented the flavors of this dish beautifully. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors, making it a fabulous pairing for a variety of Spring and Summer fare. It’s like adding a squeeze of lemon and is a natural match for seafood and shellfish.
I hope you enjoy this “Fast & Fabulous” dish as much as we did and I’d love to hear what you think if you decide to make it. Also, what source(s) do you find you go to most often for new everyday recipes (cookbook, magazines, website)? I’d love to know. Thanks for stopping by and have a delicious day!
Cheers,
Braised Escarole with Seared Bay Scallops
Scallops
Serves 4
4 tablespoons olive oil
1 pinch red pepper flakes
2 large garlic cloves, sliced
4 thin rounds of lemon, cut 1/8-inch thick, each slice cut into 6 triangles
2½ tablespoons butter
2 medium heads escarole (about 1 pound 6 ounces), washed and cut into 2-inch bands
1 teaspoon sugar
Salt and pepper
1 pound Bay scallops, cleaned
1. Set a large casserole over high heat. Add 2 tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.
2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning.
3. While the escarole finishes cooking, prepare scallops. Set a large sauté pan over high heat and season scallops on both sides with salt and pepper.
4. Swirl 2 tablespoons olive oil into the pan. Once oil is almost smoking, add scallops. If need be, cook scallops in batches so as not to overcrowd the pan.
5. Cook scallops on high until golden brown, about 2 minutes. Turn and finish cooking the other side, about 1 additional minute.
6. Divide escarole onto four plates. Arrange scallops on top and spritz with extra lemon juice, if desired.
While I do love recipes for entertaining, another passion of mine is finding dishes that can be prepared in a minimum of time and don't skimp on flavor. These are real gems indeed, and that's what the "Fast & Fabulous" segment is all about! For all you fans of Mediterranean cuisine, this delightful recipe for Chicken Breasts in Artichoke Olive Sauce delivers all those mouth-watering flavors in thirty minutes or less!This recipe is from Philadelphia Chef Marcie Turney and was featured in the September issue of Food & Wine Magazine. Turney and her business partner own three restaurants, each inspired by a different country including Mexico, the Mediterranean and India. The magazine featured recipes based on each and while I do love Mexican and Indian food, my love of Mediterranean-inspired cuisine prevailed and I had to give this dish a try.
While I love the proportions set forth in the recipe, feel free to take artistic license with it, adding more or less of whichever ingredient you prefer. The delicious artichoke olive sauce features freshly squeezed lemon juice, garlic, fresh oregano and chopped kalamata olives complemented by the salty tang of Feta cheese and texture of artichoke hearts. The mixture is then spooned over roasted chicken breasts for a healthy and flavorful meal. Although my husband, Steve is not the biggest fan of olives, I have been determined to convert him and I think this recipe did the trick!
For an added treat, serve this dish with a crisp, racy white wine like a Greek Moschofilero (mo-sko-FEEL-ero). This is a white worth trying if you haven't had the chance already. It's characterized by a vibrant acidity, notes of citrus and spice with a hint of tropical fruit on the finish. Food & Wine recommends the 2010 Domaine Skouras Moschofilero but for those of you who reside in Palm Beach County, the 2010 Boutari Moschofilero Mantinia is readily available at many local wine stores.I hope you enjoy this recipe for Chicken Breasts in Artichoke Olive Sauce as much as we did! It's healthy, flavorful and very easy to make and I am definitely adding it to my regular rotation.Cheers,
"Fast & Fabulous: Chicken with Artichoke-Olive Sauce & Greek Wine Pairing"
Recipe Type: Main course
Author:
Cook time:
Total time:
Serves: 2-4
Ingredients
For all you fans of Mediterranean cuisine, here is a delightful recipe that delivers all those mouth-watering flavors in thirty minutes or less.
I came across this recipe for Chicken Breasts in Artichoke-Olive Sauce from Philadelphia Chef Marcie Turney in the September issue of Food & Wine Magazine. Turney and her business partner own three restaurants, each inspired by a different country including Mexico, the Mediterranean and India. The magazine featured recipes based on each and while I do love Mexican and Indian food, my love of Mediterranean-inspired cuisine prevailed and I just had to give this dish a try.
Serve this dish with a crisp, racy white wine like a Greek Moschofilero (mo-sko-FEEL-ero). This is a white worth trying if you haven’t had the chance already. It’s characterized by a vibrant acidity, notes of citrus and spice with a hint of tropical fruit on the finish. Food & Wine recommends the 2010 Domaine Skouras Moschofilero but for those of you who reside in Palm Beach County, the 2010 Boutari Moschofilero Mantinia is readily available at many local wine stores.
I hope you enjoy this recipe for Chicken Breasts in Artichoke-Olive Sauce as much as we did! It’s healthy, flavorful and very easy to make and I am definitely adding it to my regular rotation. I would love to hear what you think of it!
Cheers,
Chicken Breasts with Artichoke-Olive Sauce
Total: 20 minutes – 4 Servings
Yummy!
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
One 10 ounce box frozen artichoke hearts, thawed and patted dry
8 pitted kalamata olives, halved
1/2 cup coarsely crumbled feta cheese
Salt and freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves
2 tablespoons chopped parsley
Preheat the oven to 400 degrees. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest , garlic and oregano. Fold in the artichokes, olives and feta; season the sauce with salt and pepper.
Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the chicken in the skillet to the oven. Roast the chicken for 10 minutes until white throughout. Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.
Before embarking on a two week exploration of some of France's renowned wine regions, Steve and I spent a few fabulous days in Paris. From food and wine to art and fashion this city definitely has it all! So what to do in this veritable cultural wonderland with only a few short days and so many options? Here's a few of our postcards from "The City of Light."
This trip we stayed at the historic Hôtel de Crillon, one of Paris's six Palace Hotels, located on Place de la Concorde. Constructed in 1758, this hotel is situated in the center of Paris, a great location from which to explore this fabulous city. Directly in front of the hotel is the Place de la Concorde, one of the largest squares in Paris, conveniently situated between the Tuileries and the Champs Elyseés. The square is home to the majestic Luxor Obelisk which was originally located at the entrance to the Luxor Temple in Egypt. The structure was gifted to the French in the 19th century and in 1836, King Louis Philippe had it placed where the guillotine once stood during the Revolution. It is flanked by two beautiful, ornate fountains, the Fontaines de la Concorde. The square also provides a beautiful view of the Eiffel Tower at night which I am happy to share with you in the short video below!After arriving at our hotel from the airport on a Sunday morning, we sunk into sumptuous, cozy chairs in the gorgeously appointed lobby to enjoy to enjoy a glass (or two) of Champagne and some delicious pastries including my favorite, pain au chocolat. Shortly after we headed for the Boulevard Raspail Market located in Paris's 6th arrondissement. The market is open three days a week and on Sunday becomes one of the city's marché biologiques, or organic markets, which extends from the Rue de Cherche-Midi to Rue de Rennes. The market featured beautiful stalls of fresh produce, delicious meats, fragrant cheeses and brilliantly colored flowers - it was truly a feast for the senses!
After the market we meandered through Saint-Germain-des-Prés, the charming neighborhood that lines the Left Bank of the Seine and is home to many storied cafés and brasseries including Cafe de Flore (a personal favorite!), Les Deux Magots and Brasserie Lipp. You'll also find an array of specialty food stores including Poilâne, arguably the best bread in Paris, as well as Pierre Hermé, home to mouth-wateringly beautiful confections including delightful mille feuilles, a rainbow of macarons and decadent chocolates.
When planning our itinerary for this trip, I was very inspired by one of my new favorite movies, Midnight in Paris, written and directed by Woody Allen and starring Owen Wilson and Rachel McAdams. This movie is a MUST for any Francophile and/or lover of Art History, Literature or Music! I particularly loved the scene at Polidor where Owen Wilson's character first meets Ernest Hemingway and we were able to find it on Rue Monsieur-le-Prince during our walk - it actually looks alot like it does in the movie.
After a mid-afternoon nap, we headed out that evening for a little more exploring and luckily, we didn't have to go far to find another great location from Midnight in Paris - Maxim's was right around the corner from our hotel! Maxim's is an historic Paris eatery established in 1893 which is known for its Art Nouveau decor and reputation for its world class cuisine and famous clientele. Maxim's attracted a slew of celebrities over the years including Jean Cocteau, Aristotle Onassis, Edward VIII and his wife Wallis Simpson as well as Brigitte Bardot, who caused a scandal in the 1970's when she entered the restaurant in her bare feet. In Midnight in Paris, Marion Cotillard's character Adriana is smitten with the idea of La Belle Epoque in Paris and Maxim's is one of the places she desperately wants to visit in order to escape the mundane 1920's. I don't know about La Belle Epoque but it was certainly nice to be there in 2012!
To be continued in Postcards from Paris: Part Deux!Cheers,
We began our second day in Paris with breakfast at the hotel in the legendary Les Ambassadeurs dining room. The sumptuous space, formerly the Count of Crillon's ballroom, is replete with gorgeous Baccarat crystal chandeliers, ornate frescoes and polished marble that beautifully embody the Rococo aesthetic. Built in 1758, Les Ambassadeurs has operated as a restaurant within the Hôtel de Crillon since the 19th century. It reached the height of its popularity as a restaurant and night club in the 1870's when it was frequented by the aristocracy and some of the best known figures of the art world. As a result, it has been portrayed in works of art by Edgar Degas and Henri de Toulouse-Lautrec and was also featured in Ernest Hemingway's memoir "A Moveable Feast." In 2011, the restaurant was re-awarded a Michelin star after losing its two star status in 2010 following the departure of Chef Jean-Francois Piege. The very talented Chef Christopher Hache and his team are dedicated to restoring Les Ambassadeurs to its former culinary glory. I have to say they're doing a pretty fabulous job!
After breakfast we wandered around the city and came across L'eglise de la Madeleine (Church of the Madeleine), a Roman Catholic Church with a long and complicated history. Razed to the ground at three different points during its construction, it was finally built in the Neo-Classical style envisioned by Napoleon who was inspired by the Maison Carée at Nimes, one of the best-preserved Roman temples. Despite Napoleon's plan to have the structure serve as a memorial to the French Army, King Louis XVIII ultimately decided it would serve as a church dedicated to Mary Magdalene which was finally consecrated in 1842.
Further down the street on Place de la Madeleine was Hédiard, a fabulous gourmet grocery store featuring beautiful displays of produce, teas, spices and other gourmet specialties. This Parisian gastronomic institution was founded in 1850 by Ferdinand Hédiard and was born out of his love for exotic produce such as lychee, guava and bananas - the likes of which Paris had never seen! This location is Hediard's flagship store and it was from this very place that Hédiard first sold his fabulous produce to the finest restaurants in Paris as well as his loyal customers. He is even credited with providing celebrated artist Eugene Delacroix, a longtime fan, with his first pineapple. The day we were there was actually the first time I had ever seen fresh red currants which looked like beautiful, shiny, ruby red jewels - thanks, Ferdinand!
Of course, a trip to Paris just wouldn't be complete without a trip to the mecca of fashion: Chanel! While there are quite a few Chanel stores in Paris, the one located at 31 Rue Cambon holds special meaning because it is also the address of Coco Chanel's apartment which is located directly above the boutique. Mademoiselle Chanel didn't actually live in the apartment (in fact, it doesn't even have a bedroom) choosing instead to live at the nearby Ritz Hotel. Every morning before she crossed Place Vendôme on her way to the Rue Cambon boutique she would call to inform them of her imminent arrival so the staircase of her apartment (pictured above) could be misted with Chanel No. 5. I've been trying to get Steve to do that ever since we've been back but so far no luck. What a way to start the day!
The biggest Chanel buzz during our stay in Paris was the brand new 6,500 square foot Chanel boutique at 51 Avenue Montaigne. This store makes a total of three Chanel boutiques on this revered street alone! The new store was inspired by Coco Chanel's apartment and echoed similar elements including textured screens, sumptuous fabrics and a gorgeous stairway with gilded railings and a cascade of pearls dripping from the ceiling onto the white marble floor below. When we arrived there was a crowd of paparazzi out front who were hoping to catch a glimpse of some other shoppers getting their "Chanel on" that day: John Travolta and Kelly Preston. A flurry of activity surrounded their private fitting room while Chanel associates buzzed in and out with armfuls of stunning merchandise. When the couple left, Kelly was wearing a few beautiful new Chanel necklaces and clutching multiple black bags of fabulousness. If John's trying to make up for something I'd say he's definitely headed in the right direction!
After our Tour de Chanel we visited the Musee de L'Orangerie located in the western end of the Tuileries Gardens. This museum is home to a treasure trove of Impressionist and Post-Impressionist works by artists including Picasso, Matisse, Cezanne, Modigliani and many more. The museum also represents another Midnight in Paris filming location. If you're familiar with the movie, this is where Gil and Inez accompany Paul and Carol for the private showing of Monet's "Water Lilies." Paul, being the pedantic, pseudo-intellectual, Monet expert that he is, proceeds to school the group on the historical significance of Monet's work.
Eight panels of Monet's "Water Lilies", or "Nymphéas" as they are known in France, doreside at L'Orangerie. In 1922 Monet agreed to donate the pieces to the French government with the understanding they would be displayed in specially designed rooms at the museum. However, due to his reluctance to part with them, it wasn't until after his death in 1926 that they were finally installed and displayed for the public. A major renovation took place from 2000-2006 that enabled these historic works to be viewed as Monet had originally intended: under direct diffused natural light. While I was too busy enjoying to take photos of them (sorry!) I did take one of Auguste Rodin's beautiful bronze sculpture "Le Baiser" located on the terrace of the museum.After a busy day exploring Paris we had an early dinner and called it a night before an early train to Champagne the following morning...Cheers,
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