There have been so many exciting happenings this month -- the most notable has been the editorial changes at Gastronomic Meditations. Since I began writing for this extraordinary gastronomic publication (now with readership in over 50 countries!), everything I love about food and the pleasures of the earth, table and people has come to the forefront. And, beginning with the April publication, all recipes published are original.... to be specific, my original recipes!
Naturally, this is a departure from my standard fare. I have an amazing collection of cookbooks and resources in my library. I have always cooked from those chefs and authors I admire. They've taken the time to develop (or copy!) a recipe and I happily render my own adaptation of it.
But with this new editorial mandate, my kitchen has become a veritable testing ground. Once again I've gone back in approaching everything with a sense of adventure. Why do I love the food? What is special about this ingredient? What is the best organic treatment -- cooking, baking, pan searing, roasting, poaching, marinating...? But, most importantly, how can this food platform render the very best expression of the food--and feeling-- I want to convey?
There have been many new dishes coming out of my kitchen. Most very nice, but only the rare few have made it to the editor and photographer for their review. These are the recipes that represent the finest expression of gastronomic pleasures. No, that doesn' t mean you need a culinary degree to prepare them. Rather, it means that I've been able to achieve an effortless balance of flavor, taste elements, preparation style and aromatic essence that is not only visually compelling, but arrests you in a moment of pure pleasure as you savor the bite of flavor that transports you, lifts you beyond the day and connects you in a communion with the pleasures of the table... all of them.
I created a lovely little chicken dish for dinner when my sister, niece, sister-in-law and my precious little nephews were visiting. Children are finicky eaters at best, but when Luke is at my table, my goal is always to deliver something that is Luke Approved! and something that he finds appetizing. Luke's response? "Aunt Donna, my belly is very happy!" And, though this won't make it to the Gastronomic Meditation pages, it is certainly worthy of adding to your everyday repertoire: aromatic, saucey and flavorful.
Cardamom Chicken with Roasted Vegetables
Recipe by Donna Marie Zotter. Copyright © 2005 by Donna Marie Zotter and There's a Chef in My Kitchen. All Rights Reserved.
Serves 4
Ingredients:
1 cup white wine (a full-bodied fruity chardonnay works well)
1 tablespoon light brown sugar
1 tablespoon dark brown sugar
1 tablespoon lite soy sauce
1 tablespoon organic apple cider vinegar
1 generous teaspoon ground cardamom
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 large sweet onion, peeled and cut into chunks
1 bunch asparagus, woody ends snapped off and cut on the diagonal in 2-inch pieces
1 large red pepper, cut into chunks
2 tablespoons Olive Oil
Sea Salt and Coarsely Ground Pepper, to taste
1/2 cup Apricot jelly
Preparation:
Marinate the Chicken:
In a medium bowl, whisk wine, brown sugars, soy sauce, cider vinegar and cardamom to dissolve sugars and combine. Add chicken and stir to coat. Cover with cling film and refrigerate for 2 hours.
Roast the Vegetables:
Preheat the oven to 375° F. Place the cut up vegetables in a roasting pan. Drizzle with olive oil. Season generously with Salt and Pepper. Place in oven and roast until the vegetables are soft and lightly caramelized, about 45 minutes.
Pan Sear the Chicken:
Remove the chicken from the refrigerator and bring to room temperature, about 20 minutes before cooking.
Place a large, heavy bottomed skillet over medium-high heat. (If using a non-stick skillet, add 1 tablespoon olive oil before heating skillet). Add chicken, reserving marinade, and pan sear each side until brown about 6 minutes per side. Chicken should be cooked through and juices running clear. (if needed, place skillet in oven with the vegetables for an additional 4 minutes to finishing cooking through).
Remove from heat, tent with foil and hold.
Prepare Sauce:
Pour reserved marinade into a large heavy-bottomed saucepan. Add Apricot jelly, and stir to combine over medium-high heat. Bring to a rapid boil, stirring constantly, then reduce heat to medium and continue to boil and reduce to a sauce-like consistency, about 15 minutes.
To Serve:
Place roasted vegetables on a warmed platter. Place cooked chicken on top of the vegetables. Using a pastry brush, lightly brush the sauce over the chicken breasts. Serve the remaining sauce at the table in a sauce boat.
Chef's Note: A side of rice or pasta is a wonderful accompaniment.
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