Pineapple Upside Down Chicken…

May 16th, 2010


well, I’m finished with year two of law school! yea! celebrate! It has been a few days now since my last exam… I’m down in NC visiting my family before I start my job next week!

I’m slowly getting back my desire to cook but until then… I give you another Culinary Mad Lib dish. Rachana suggested pineapple, chicken and cinnamon, which led to the creation of Pineapple Upside Down Chicken. I loved it!

The one with cornbread was my favorite.  However, it needs some tweeking to perfect it.  Even though the chicken was cut thin, it did not cook as quickly as the cornbread/rice, which made it a little on the dry-side.  Next time, I would cook the chicken for about 15-20 minutes and then top it with the cornbread/rice before finishing the baking.  Also, adding a little of the marinade would make a little more sauce.  Thanks Rachana for the inspiration!

Pineapple Upside Down Chicken

Southern-style Chicken
1 chicken breast, cut into two think slices
1 teaspoon cajun seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1/2 batch of corn bread (I didn’t have corn/thyme but it would have probably worked!)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the cajun seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with cornbread batter.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!

Indian-style Chicken
1 chicken breast
1 teaspoon curry seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1 cup rice (with a little chopped onions)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the curry seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with rice.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!

Cooking to Combat Cancer…

May 13th, 2010


Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…



S
piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

Marinade
6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.

Sugar Rush…

May 11th, 2010


A Sachertorte has been on the list of things to make for a long long time. A few years ago, I was having Champagne and dessert one lovely afternoon at Afterwords with my old roommate (yes, she was fun to live with- enjoyed food immensely!). I had the Sachertorte and since that moment, I’ve wanted to make my own.

But as any baker knows, you often have a list a mile long of what to bake… A recent Saveur even had a recipe for the Sachertorte as part of its piece on the original bakery in Vienna but still it went unmade…

Until I started realizing I needed to clean out the fridge in preparation for my summer internship in DC.  I had some apricot jam leftover from my Apricot-Brie Souffles and thus a Sachertorte was finally born…

I used this Sachertorte and could not find the one from Saveur in my pile of magazine clippings. It was delicious! I had a little trouble getting the egg whites to be stiff for some reason but I did not want to waste six more eggs so I just used them as is. The cake was a little more dense but still tasted great. I just opted not to cut it in half. Also, the glaze is more like a fudge and sets up very quickly so pour it soon after taking it off the stove.  Is there anything better than chocolate?