If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.
The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.
Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!
Cheers,
Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)
1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving
Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4
Looking for the perfect cocktail to pair with your Cinco de Mayo fiesta this year? Have I got the drink for you! Pour that margarita mix down the drain and read on.This Watermelon Jalapeño Margarita with Smoked Salt is a delicious alternative to the traditional margarita which originated in Mexico and has historically consisted of three basic ingredients: tequila, triple sec (or other orange flavored liqueur) and lime juice. To achieve maximum flavor use only the freshest ingredients which are, for the most part, pretty easy to find. The smoked salt really makes this drink (I used hickory smoked salt), but if there's no smoked salt in sight, then use a white salt preferably with some texture such as kosher or sea salt rather than plain old iodized table salt.
As a bona fide salt fanatic half the fun of drinking a margarita is using the drink just to get the salt to my mouth. I am always puzzled when someone orders a margarita without the salt - isn't that part, if not most of, the fun? The key to salting the rim of the glass is to use lime or other citrus juice as the adhesive for the salt. The salt needs the stickiness of the citrus juice to stick to the glass - plain old H2O just won't do. For a perfectly salted rim, take two small plates and squeeze the juice of a few limes on one (enough to cover the circumference of the glass you are using) and create an even layer of the salt on the other. Then dip the rim of the glass in the lime juice, gently shake off the excess, then dip it into the salt and - voila, there you have it! If you want to prepare your glasses in advance, salt them and put them in the refrigerator which will "set" the salt and also make the glasses nice and frosty.A variety of glassware is acceptable for serving a Margarita especially since this drink is primarily about having fun! If you prefer the classic Margarita glass, go for it! Love the glamorous look and feel of a Martini glass? Do it! Prefer the feel of an old fashioned glass in the palm of your hand? Perfect! Pick the glass that works best for you and drink up. Personally I love the Watermelon Jalapeño Margarita with Smoked Salt in an old fashioned glass with some ice to keep it nice and chilled - YUM!Ok, enough with the suspense! Here is the recipe and feel free to adjust the ingredients to suit your tastes. If you're looking for a meal to pair with your margarita, one of my favorites to make on Cinco de Mayo is The Barefoot Contessa's Tequila Lime Chicken with Sagaponack Corn Pudding, click here for the recipes. Also, because I just have to know, do you prefer your margarita with salt, or without? Do tell!Cheers,
"Watermelon Jalapeño Margarita with Smoked Salt" Makes 2 generous drinks1/2 cup pureed watermelon1 small jalapeño pepper, sliced1/4 cup freshly squeezed lime juice1/2 cup good white tequila3 Tablespoons light agave syrupSmoked salt (preferably hickory)Lime wedgesWatermelon slicesPrepare glasses by salting the rims. Muddle the sliced jalapeño in the bottom of a martini shaker. Add the pureed watermelon, tequila, agave nectar and lime juice along with a couple scoops of ice and shake well. Strain the drink into the prepared glasses and garnish with the lime wedges and watermelon slices.
Looking for the perfect cocktail to pair with your Cinco de Mayo fiesta this year? Have I got the drink for you! Pour that margarita mix down the drain and read on.
This Watermelon Jalapeño Margarita with Smoked Salt is a delicious alternative to the traditional margarita which originated in Mexico and has historically consisted of three basic ingredients: tequila, triple sec (or other orange flavored liqueur) and lime juice. To achieve maximum flavor use only the freshest ingredients which are, for the most part, pretty easy to find. The smoked salt really makes this drink (I used hickory smoked salt), but if there’s no smoked salt in sight, then use a white salt preferably with some texture such as kosher or sea salt rather than plain old iodized table salt.
As a bona fide salt fanatic half the fun of drinking a margarita for me is using the drink to get the salt to my mouth. I am always puzzled when someone orders a margarita without the salt – isn’t that part, if not most of, the fun? The key to salting the rim of the glass is to use lime or other citrus juice as the adhesive for the salt. The salt needs the stickiness of the citrus juice to stick to the glass – plain old H2O just won’t do. For perfectly salted rims, take two small plates and squeeze the juice of a few limes on one (enough to cover the circumference of the glass you are using) and create an even layer of the salt on the other. Then dip the rim of the glass in the lime juice, gently shake off the excess, then dip it into the salt and – voila, you have a perfectly salted rim! If you want to prepare your glasses in advance, salt them and put them in the refrigerator which will “set” the salt and also make the glasses nice and frosty.
A variety of glassware is acceptable for serving a Margarita especially since this drink is primarily about having fun! If you prefer the classic Margarita glass, go for it! Love the glamorous look and feel of a Martini glass? Do it! Prefer the feel of an old fashioned glass in the palm of your hand? Perfect! Pick the glass that works best for you and drink up. Personally I love the Watermelon Jalapeño Margarita with Smoked Salt in an old fashioned glass with some ice to keep it nice and chilled – YUM!
Ok, enough with the suspense! Here is the recipe and feel free to adjust the ingredients to suit your tastes. If you’re looking for a meal to pair with your margarita, one of my favorites to make on Cinco de Mayo is The Barefoot Contessa’s Tequila Lime Chicken with Sagaponack Corn Pudding. If that sounds as delicious to you as it does to me, please click here for the recipe. Also, because I just have to know, do you prefer your margarita with salt, or without? Do tell!
Cheers,
“Watermelon Jalapeño Margarita with Smoked Salt”
1/2 cup pureed watermelon
1 small jalapeño pepper, sliced
1/4 cup freshly squeezed lime juice
1/2 cup good white tequila
3 Tablespoons light agave syrup
Smoked salt (preferably hickory)
Lime wedges
Watermelon slices
Prepare glasses by salting the rims. Muddle the sliced jalapeño in the bottom of a martini shaker. Add the pureed watermelon, tequila, agave nectar and lime juice along with a couple scoops of ice and shake well. Strain the drink into the prepared glasses and garnish with the lime wedges and watermelon slices. Makes 2 drinks.
What better way to celebrate St. Patrick's Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for "Wearin' O' the Green Salad," a St. Patty's themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida. This unique event was part of their Swank Table series which debuted in January and has featured prominent Chefs and Sommeliers from Palm Beach to Miami who create a delightful day of food and wine highlighting the bounty of the farm and benefiting an array of very worthy causes. Proceeds of "Wearin' O' the Green Salad" benefited The Red Cross and the event was sponsored by Whole Foods.
The fabulous lineup of Chefs at Sunday's event included Resident Chef for Swank Table, the fabulous Lindsay Autry, who is also of the Executive Chef at the Sundy House in Delray Beach, along with Jim Leiken, Chef de Cuisine of Café Boulud Palm Beach and his Executive Pastry Chef Arnaud Chavigny; Clay Conley Chef/Owner of Buccan and Imoto in Palm Beach; and Michael Wurster, Executive Chef of Malcolm's at The Omphoy Resort and Spa in Palm Beach.As guests arrived bedecked in festive shades of St. Patty's Day green, they were greeted with our signature cocktail, a Sparkling Green Apple & Pear Cider with Swank Farms Micro Mint. This drink was so light and refreshing I thought it was perfect for the occasion and it also featured lovely shades of green from the sliced limes, pears, apples and mint. As promised, I have included the recipe below! During the reception, guests leisurely strolled the gardens and shade house while Jodi and Darrin gave tours recounting their history in this very special part of Florida and their unique approach to farming.
The next culinary station involved a selection of mouth watering hors d'oeurves and to pair with them I selected a 2011 Domaine Laroche Petit Chablis from France's Burgundy wine region.The Laroche family has been dedicated to producing top quality wines from the Chablis region for more than 160 years. It is interesting to note that in 2001, as part of Michel Laroche’s goal to retain purity and minerality in his finished wines, he was the first Burgundian producer to switch entirely to screwcap closures, even for his Grand Cru wines. Petit Chablis is a small appellation comprised of about 650 planted hectares (1,606 acres) in the Chablis region. It is situated on Portlandian soil which is limestone-based and similar in structure to the Grand Cru and Premier Cru Kimmeridgean layers, although younger geologically. This wine is made from 100% Chardonnay grapes from 25 year old wines and was fermented entirely in stainless steel resulting in a crisp, refreshing wine whose acidity was perfect for priming everyone's palate for the meal ahead.
The next stop was the five course Irish-inspired lunch served al fresco under a white billowing tent. Guests were seated at long tables and were able to observe the Chefs in action as they prepared their dishes. The musical stylings of the delightful Hilary O'Leary were the perfect accompaniment to the menu, especially as she led us in The Colcannon Song written about the traditional Irish dish made of mashed potatoes with kale or cabbage.The first course was prepared by Swank Table Resident Chef Lindsay Autry and was a "Platin' O' the Green Salad" featuring cauliflower, lardoons and devilish eggs atop a mound of beautifully brilliant greens. At this point I introduced our first wine of the lunch, a 2011 Ponzi Pinot Gris from Oregon's Willamette Valley. The Ponzi family has been making wine in the Willamette Valley for 40 years, beginning their journey with a handful of vintners forging a new start in Oregon’s fledgling wine country. They've done much in that time to foster the region and further its development including establishing some of the strictest labeling requirements in the country and creating organizations in the region that provide valuable research and promotion. The 100% Pinot Gris was crisp and fresh with a lovely food friendly acidity and viscosity making it an ideal choice that "played nicely" with the wide variety of flavors and textures of the meal.
Chef Michael Wurster was up next with his interpretation of "Fish & Chips" featuring a 104 degree wild salmon boxty, watercress fluid gel and 48-hour corned beef cheeks and cabbage. Each dish was more beautiful than the next! Chef Wurster's was followed by Chef Clay Conley's "Palmetto Creek Pork Head to Tail" with turnips and whole mustard glaze. This dish was the perfect opportunity to introduce the red wine for the lunch, the 2010 RouteStock Cellars Pinot Noir also from Oregon's Willamette Valley. RouteStock Cellars has a unique approach to winemaking, crafting wines from the classic grape varieties grown along the renowned routes traveled in the world’s most celebrated wine regions. These varieties are best suited to their respective wine-growing regions and sourced from family-owned vineyards. This particular wine, made from 95% Pinot Noir grapes, was made for RouteStock by Ponzi Vineyards. It was fruity and fresh with a hint of earth that echoed similar elements in the next two dishes. It's acidity also cut through the richness of the food, offsetting the inevitable palate fatigue commonly found when consuming large quantities of Irish cuisine.
Chef Jim Leiken provided the last savory dish of the day, a mouth wateringly delicious Saddle of Lamb 'Farcie' stuffed with chard, roasted pine nut puree and Swank Farms eggplant. The succulent lamb was cooked to perfection and was the perfect ending to the best St. Patrick's day fare I've ever had!And what meal would be complete without something sweet? Chef Arnaud Chavigny served up a deliciously sinful dessert consisting of Strawberry Consomme with Donegal Oatmeal Cream and Baileys Ice Cream - yes, you heard me, Baileys Ice Cream! The flavors and textures were simply divine and it really was the perfect ending to a perfect day.Big thanks to the Swanks for inviting me to participate in such a special event. The next installment of Swank Table will take place Sunday, April 7th and the theme is "Genuinely Swank" featuring Chef Michael Schwartz and the incredible team from Michael's Genuine in Miami, FL. This event will benefit the James Beard Scholarship Foundation and will also be the last installment of the season. For more information, please click here - hope to see you there!Cheers,
Sparkling Green Apple & Pear Cider with Swank Farms Micro MintServes 8-101 750 ml bottle of Prosecco or other sparkling white wine12 ounce can pear nectar1/2 cup green apple vodka1/3 cup fresh lime juice1/3 cup simple syrup*1-2 Bartlett pears, sliced2 limes, sliced1-2 green apples, slicedMint sprigs for garnishCombine all of the ingredients except the mint in a large pitcher and stir well. Refrigerate for a few hours to allow the flavors to meld and to chill the cider. When ready to drink, pour over ice into individual glasses and garnish each with a sprig of mint.*To make the simple syrup: in a saucepan combine equal parts water and sugar, bring to a simmer and stir until the sugar is completely dissolved and the mixture is no longer cloudy. Allow to cool and store in the refrigerator for up to 2 weeks.
What better way to celebrate St. Patrick’s Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for “Wearin’ O’ the Green Salad,” a St. Patty’s themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida.
An official Happy New Year to everyone and I hope your 2013 is off to a fabulous start! I've been hard at work on my new website which I am very happy to introduce to you right now. I hope you find it useful in enhancing your adventures in food and wine in 2013 and beyond.In keeping with the spirit of the New Year, January is all about starting fresh and setting goals for the year ahead. If one of your goals for 2013 is to explore the world of food and wine, you're in luck - The Glamorous Gourmet and The Wine Atelier have you covered! A couple features of the new website include:1.) Weekly Wine Picks: as the name implies each week I'll be featuring a selection of wines based on a common theme. Whether it's a specific region, season or featured producer the focus will first and foremost be on learning about what's in your glass, where it's from, who made it and how it got there!2.) The Wine Atelier Wine Club: Explore the world of wine from the comfort of your own home with The Wine Atelier Wine Club! Every month, two personally hand-selected bottles will show up on your doorstep with detailed information on the wine region, producer, grape variety and suggested food and wine pairings. All you need is your corkscrew, glass and a sense of adventure!3.) Weekly Wine Facts: Do vinous terms like "Sommelier," "Vendages Tardive," and "Pouilly-Fuissé" get you tongue tied? Well, not for long, my fellow wine lovers! Each week I'll feature a new wine term complete with proper pronunciation and definition to further demystify the world of wine and keep you one step ahead of those pesky wine snobs.4.) Food & Wine Pairings: For those of you who enjoy pairing food and wine, I'll be featuring recipes and pairing suggestions to help you create than magical synergy of 1 + 1 = 3. Whether it's "Fast & Fabulous" recipes for everyday enjoyment or "Menus for Entertaining" there's wine pairings at every price point to suit your budget as well as your occasion.5.) Special Events: Do you enjoy socializing with other wine lovers? Whether it's "The Art of Wine and Food" at the Museum of Art Fort Lauderdale, the upcoming Boca Bacchanal or The 2nd Annual Country Club Chef Showdown I've got lots of fun wine loving events on my calendar for 2013. Check back often for updates!Cheers,
An official Happy New Year to everyone and I hope your 2013 is off to a fabulous start! I’ve been hard at work on my new website which I am very happy to introduce to you right now. I hope you find it useful in enhancing your adventures in food and wine in 2013 and beyond.
In keeping with the spirit of the New Year, January is all about starting fresh and setting goals for the year ahead. If one of your goals for 2013 is to explore the world of food and wine, you’re in luck – The Glamorous Gourmet and The Wine Atelier have you covered! A couple features of the new website include:
1.) Weekly Wine Picks: as the name implies each week I’ll be featuring a selection of wines based on a common theme. Whether it’s a specific region, season or featured producer the focus will first and foremost be on learning about what’s in your glass, where it’s from, who made it and how it got there!
2.) The Wine Atelier Wine Club: Explore the world of wine from the comfort of your own home with The Wine Atelier Wine Club! Every month, two personally hand-selected bottles will show up on your doorstep with detailed information on the wine region, producer, grape variety and suggested food and wine pairings. All you need is your corkscrew, glass and a sense of adventure!
3.) Weekly Wine Facts: Do vinous terms like “Sommelier,” “Vendages Tardive,” and “Pouilly-Fuissé” get you tongue tied? Well, not for long, my fellow wine lovers! Each week I’ll feature a new wine term complete with proper pronunciation and definition to further demystify the world of wine and keep you one step ahead of those pesky wine snobs.
4.) Food & Wine Pairings: For those of you who enjoy pairing food and wine, I’ll be featuring recipes and pairing suggestions to help you create than magical synergy of 1 + 1 = 3. Whether it’s “Fast & Fabulous” recipes for everyday enjoyment or “Menus for Entertaining” there’s wine pairings at every price point to suit your budget as well as your occasion.
5.) Special Events: Do you enjoy socializing with other wine lovers? Whether it’s “The Art of Wine and Food” at the Museum of Art Fort Lauderdale, the upcoming Boca Bacchanal or The 2nd Annual Country Club Chef Showdown I’ve got lots of fun wine loving events on my calendar for 2013. Check back often for updates!
Cheers,
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