garlic bread (sourdough baguette slices generously covered in butter, fresh garlic, basil/parsley, parmesan. i drizzled e.v.o.o after baking but the slices still turned into croutons by the end of the night -- why?)
field greens with lemon-champagne-vinaigrette
orzo with cherry tomatoes, feta, and dill. recipe ganked from epicurious. for the orzo i used a mix of orange, yellow, and red grape/cherry tomatoes. i thought it looked prettier than the all-red version below. if you are fortunate enough to have a lemon tree in your backyard like i do, use plenty of fresh lemon zest.
spiced roast chicken breast also from epicurious. this was the star of the night! it seemed very basic -- rub cumin, coriander, chili powder, black pepper, and cinnamon (in other words, every dark spice on hand) into chicken breast, brown in skillet and roast in oven, add water to pan and deglaze over high heat, add juice after plating. mmmm. i used a boneless skinless breast from whole foods and it stayed juicy, even after reheating in oven to accommodate guest arrival times. chicken is so easy and forgiving, but i often find it bland (blander than tofu). this recipe is the opposite of bland. next time i think i will go for the breast with skin.
by the way, don't ever buy dried fava beans if you can get fresh. they turn brown, take forever to boil, smell like bad breath. i tried to make a fava bean bruschetta with dried beans and it was a waste of time.
this reminds me that i need to write a future blog about whole foods. laterz!
1 comment:
RE: garlic bread croutons... After experimenting with making garlic bread a few times, I've found that if you slice the baguette up before slathering/baking they'll come out like hockey pucks. A better idea is to take the whole baguette, slice it open along its side, slather and then loosely wrap in aluminum foil before baking. less surface area directly exposed to heat = a softer, tenderer garlic bread. ugh, 'tenderer' is the ugliest word ever.
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