A word before we get started: The purpose of this blog is to enjoy and to experience foods which can be shared on a smaller scale. The writers, Suzy & Brian, share not only a love of food, but also really enjoy spending time in the kitchen together preparing and experimenting on these meals. Each meal is meant to be shared in groups: an appetizer, a main course and a dessert. When possible, please buy locally and organic if possible. It makes all the difference not only in your cooking but also to the environment and our health.
Step 1 -- Appetizer: Romaine Lettuce Salad with Light Lemon and Garlic Olive Oil Dressing
Ingredients:1 Head of Romaine Lettuce
1 regular sized lemon (you don't need the mammothed sized lemon some grocery stores now sell.)
3 Tablespoons of Extra Virgin Olive Oil
3 Minced Cloves of Garlic (not through a press)
1 Teaspoon of Crushed Black Pepper
A pinch of Salt to Taste
2 Tablespoons of Parmesan Cheese
Directions:
This recipe is our own invention, although something similar has been done many times by many other people. The ingredients are classic and fresh. This is a really fun and fresh dish and ideal for a date night. The idea behind this salad is to really get in and get your hands dirty. First, thoroughly wash the head of Romaine Lettuce. Then pat the leaves dry and put in a salad spinner to get all the excess water off the leaves. When the excess water is removed from the leaves, tear the leaves by hand into small bite sized pieces. Place them in a bowl. In a different and smaller bowl, take the lemon and squeeze the juice out. Be sure and remove the seeds. Then, take all the rest of the ingredients and mix them together. Pour the delicious sauce over the Romaine Lettuce pieces and blend well with your hands. Viola!
Step 2 -- Main Course -- Poulets Grilles A La Diable (Chicken Broiled with Mustard, Herbs & Bread Crumbs)
Ingredients:
Two Chicken Breasts: Ideally Free Range and Veg. Fed
3 Tb softened butter
Salt
3 Tb prepared mustard of the strong Dijon type
3 Tb finely minced shallots or green onions
1/8 tsp Fresh basil
1/8 tsp pepper
Pinch of cayenne pepper
1 cup of Italian Style Bread Crumbs
A broiling pan with rack
Directions:
Preheat the oven to 400 Degrees. Wash both of the chicken breasts and place them in a baking pan which you have rubbed with a little bit of butter. Place the chicken breasts in the oven for five minutes, then remove. The idea is just to get them warm. Rub a little bit of melted butter on each of the chicken breasts and then coat them in Italian Style Bread Crumbs. Place the chicken breasts back into the baking pan and put them back the oven. In a small bowl, mix the chopped shallots, basil, pepper, Dijon Mustard, salt and softened butter together. Open the oven and evenly distribute the mixture across each of the chicken breasts by dropping little spoonfuls on each one. Continue to bake until chicken breasts are done, about 10 minutes. This meal will not disappoint!
Step 3 -- Dessert -- Oatmeal Pecan Cookies
Ingredients: 1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose four
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
Directions:
This recipe makes lots of great cookies. Our suggestions is to make the cookie dough, then divide it in thirds. Freeze 2/3 in separate bags and freeze for another night. We got this recipe from the Barefoot Contessa, "Back to Basics" cookbook, but we changed it up a little. Preheat the oven to 350 degrees. Place the pecans on a sheet pan and bake for 5 minutes. Chop the pecans. In a large bowl, beat the butter, brown sugar, and granulated sugar together. You can use an electric mixer but it worked fine for me to blend by hand. Add the eggs and the vanilla and mix well. Combine the flour, baking powder, cinnamon, and salt together into a medium bowl. Add the dry ingredients to the butter mixture and mix until combined. Pour in the oats, raisins, and pecans and mix. I used a large tablespoon to scoop the cookie mix into about 2 inch cookies. Leave enough room between cookies because they will expand a little. Bake for about 12 to 15 minutes, and enjoy!
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