Yes, tangerine, ginger and sultanas. A contrast of flavor and color that I think is really amazing with the seasonal cranberries. I urge you to try it at your Thanksgiving meal. I've adapted this recipe from one I read many, many years ago in Gourmet magazine.
Remember that? Ruth Reichl's highly influential monthly register of food travels, chef's cultural insights, slow-cooking meditations, etc. Gourmet Magazine went under because it could not survive the shifting reader interest toward faster-paced and more bouncy food-making. That's my opinion. Happily, though, her elegant and "keep it real" influence continues and, as they say, that's a good thing.Of course, it's "Sole Meunière" that's the
quintessential French luscious dish but chicken is great.
Here it's served with spinach and roasted potatoes.
I think the dish is rustic country and also
elegant.
Recipe: serves two
Ingredients
Chicken
2 skinless, boneless chicken breasts
¼ cup flour (wheat)
¼ cup extra virgin olive oil
2 Tbs unsalted butter
Salt to taste
a grinding of black pepper
Sauce
¼ stick unsalted butter
1/2 tsp lemon juice
1 ½ Tbsp capers, drained
1/8 tsp salt
Vegetables:
4 small boiling potatoes
1 Tbsp extra virgin olive oil
Salt to taste
a grinding of black pepper
½ Lb Spinach, thoroughly washed and large stems removed
1 Tbsp butter
Salt to taste
Method
Potatoes:
1. Wash the potatoes, dry them and cut them in half.
2. In a bowl, toss the potatoes in the olive oil and add salt and pepper
3. Heat a cast iron or other heavy skillet on medium-low heat, add the potatoes and cook them, turning them occasionally, until they are cooked through, about 30 minutes.
Spinach:
1. In a deep skillet melt the butter on medium heat, add the spinach and cook it, stirring as needed, until it begins to wilt. This will take only about 4-7 minutes. Remove and hold warm.
Chicken Cutlets:
1. Trim fat from the chicken breasts and cut them into cutlets. Place each between waxed paper and flatten with a mallet to a ¼" thickness.
2. Dredge the cutlets in the flour to very lightly coat them. Shake off excess flour and hold them.
3. In a large skillet heat the olive oil and butter on high heat until it begins to shimmer. Add the chicken and cook until golden, about 3-4 minutes on each side (lower the heat immediately if you see that the oil begins to smoke or burn).
4. Remove the cutlets, place them on paper towels, dabbing gently to remove excess oil and hold them warm.
5. Arrange the vegetables and the cutlets as shown on warm plates.
6. Now the Sauce. It's fun to see this butter transformation!! In a skillet heat the butter on medium heat. Add the salt. Watch very carefully and when you see the butter begin to brown, (there's only a few seconds between the butter being brown and being BURNED) immediately remove it from the fire. Add the lemon and capers and swirl the pan joyfully! It will bubble and foam lusciously. Pour it over the cutlets and serve immediately.
This is rich, rustic food that makes you break into a genuine smile. I'm getting hungry!
]]>NOTES ON MEXICAN CUISINE
"TEXMEX CUISINE - NUEVO TEJANO"
a series of video shorts
"critical thinking about food and its meanings"
The series uploads one segment weekly on www.jmcommunications.com
--a High
Definition version is on the Vimeo channel, "Notes on Cooking," http://vimeo.com/channels/245942
-Chef Johnny Hernandez, Chef/Owner of "La Gloria" in San Antonio, Texas is acclaimed for his inventive recreations of Mexican street food and regional cuisines. His stellar positions include the Mirage Hotel & Casino in Las Vegas and the Four Seasons Biltmore in Santa Barbara.
-Chef Hinnerk von Bargen, International Consultant on Restaurant and Culinary Trends, Faculty at the Culinary Institute of America, His chef positions have included hotels and restaurants in Germany, South Africa and China. He is currently authoring a book on Street Foods of the World.
-Chef Melissa Guerra, Host of "The Texas Provincial Kitchen" Television series, author of Tejano and TexMex cuisine cookbooks including "Dishes From The Wild Horse Desert."
-Chef Alain Dubernard, His positions have included chef-owner and general manager of La Balance Pâtisserie in Mexico City, Chef de partie at Hôtel Bristol in Paris, and commis pâtissier/chef de tour for Roux Restaurants Ltd. in London.
See a High Definition version on Vimeo: http://vimeo.com/channels/245942
The series is licensed under Creative Commons License: Attribution, Non-commercial, Share-alike