Dinner 07-11-2012

Very successful weeknight dinner, just putting it up so I don’t forget the dishes, mostly.

Roasted Bone in chicken breasts marinated in Lemon, Marjoram, and Thyme. Bulgur cooked in a weak chicken broth with Garlic, Bay Leaf, and Thyme. Finished with roasted pecans and pan drippings. Watermelon, Arugula, Roasted Pistachios, Feta, and Basil in a White Wine Vinegar and chile vinaigrette.

Pasta Wednesday, Feb 23, 2011

Wednesday is traditionally pasta and a bottle of wine night at the Flannestad Household, aka “Spaghetti Night”.

One of the dishes a coworker of mine made at Botticelli’s in Madison, Wisconsin was a pasta dish with Chicken Pieces, Chicken Stock and herbs. Ostensibly, a way to use up the chicken tenders leftover from butchering chicken breasts, I found it to be quite tasty and have been making variations on it for nigh on 20 years.

A few years ago I set about making a “green” version for St. Patrick’s day with a pureed sauce made from Dino Kale.

Tonight, I’m trying to use up some leftover grilled chicken thighs and legs from a grilling exercise a couple Saturdays ago.

Dino Kale (aka Tuscan Kale, Blue Kale, lacinato kale, and many other names) is one of my favorite greens. Actually, it’s about the only Kale I like, with great flavor and a not too long cooking time.

Stem, wash and chop the kale. Chop some mushrooms. Dice a Mirepoix and mince some fresh herbs. Saute mushrooms until tender, add mirepoix and saute until the onions are clear.

Deglaze the pan with Dry White Wine or White Vermouth. I like to use vermouth for deglazing pans, as it helps to go through bottles of White Vermouth faster. Happened to have Dolin Dry in the house at the time, which is a bit pricy for deglazing. Eric Seed likes to point out, Noilly Prat is actually preferred by the French for cooking. I have found Dolin Dry works equally well for cooking, it is just a lot more expensive. And, as Julia Child used to say, one for the pan, one for the cook. Or was that Graham Kerr?

After the wine has cooked down to a syrupy consistency, stir in a tablespoon or so of flour, cooking briefly over low heat. Stir in a cup of Chicken Stock, add the Chopped Kale, cover and cook until tender.

Enjoy a refreshing beverage and an appetizer while the Kale cooks. In this case a delightful, and quite pungent, washed rind cow’s milk cheese from Ireland. Purchased at Canyon Market it is called Ardrahan and comes to the US via Neal’s Yard.

Monty would also like some cheese, please! The stinkier the better!

Drop the pasta in boiling salted water, heat up some crusty bread, and stir some chopped chicken pieces and fresh herbs in to the dish. Open a bottle of wine and pour a glass for your sweetie and yourself. Check the salt level of the dish. Once the pasta cooked, remove it from the boiling water and stir it into the sauce. If the sauce is a little over reduced, include some of the pasta water.

If your lucky, you’ll hear the garage door open just as your plating this up, and your significant other will be greeted with a glass of wine and a delicious plate of Pasta with Kale and grilled chicken.