I LOVE fall! We have been apple picking twice this week and my fridge is filled to overflowing. I send my boys out in search of the tiniest apples they can find to fill our candy jar. They look beautiful sitting on my kitchen counter, washed and ready to eat. The biggest ones are saved for pie and the medium sized ones get sliced, or baked, or dipped in carmel. This week I will challenge myself to use them in both sweet and savory applications because next week we'll go pumpkin picking.
Pumpkin Ravioli with Sherry Brown Butter and Toasted Pecans
There’s no place like home! We had a wonderful week in NYC but I sure am glad to be back in my kitchen. We had a lot of rain while we were gone and I came home to a bumper crop of basil...time to make and freeze pesto and basil butter.
Grilled Chicken and Vegetables with Lemon Basil Butter
Corn on the cob
Panko Crusted Chicken Cakes with Pickled Onions (use last night’s chicken)
I’ll be out of my kitchen until Aug 20th.Here is a little something quick and easy to keep you nourished until I return. This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers. It's delicious at room temperature the next day.Double the recipe, cut the remaining breasts into chunks, and toss with cooked orzo and cubes of feta for a great lunch.
2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
4 ripe plum tomatoes, cut into small cubes
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves
Sprinkle the chicken well with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.