From our Food Goddess, TaMara:
Just when I needed some inspiration, it arrived via email. Frequent guest recipe contributor, Joshua D. sent along a terrific idea this week, so it will be the featured recipe tonight.
Next week I think I have a real treat in store, with some very, shall we say, unique recipes.
Until then, JeffreyW made some awesome looking slaw (ingredients pictured above) this week, with a some great photos and a simple recipe, click here for the whole show.
He’s also been harvesting his tomatillos and making some good looking sauce, click here and here. I love tomatillos and can’t wait to grow them again myself, because JeffreyW is making my mouth water with these.
And finally in between a busy week of work and helping friends, I posted this week’s menu: Grilled Salmon with Orange Glaze and Grilled Tomato and Bell Pepper Soup.
I haven’t forgotten about the gluten free recipes everyone sent me, either. I’ll be using those in an upcoming recipe exchange. Since most of the recipes involve baking, I thought I’d wait until the weather was a bit cooler.
How about you? Is it still to hot to cook? What’s your go-to meal when it’s too hot to be in the kitchen? And what are you looking forward to making when the weather cools down? For me, it’s always soups. Cool weather means soup in my house.
Okay, now for Joshua D (you may know him as Yutsano):
After months of teasing…here it is! This is great for when you have leftover chicken and biscuits or bread in the house and need to use it up. Since this is a French-inspired dish there are two ways to enjoy it: either over toasted croutons or biscuits. Both are equally delicious! Italian kale is available in most supermarkets, but if you can’t get it use adult spinach.
1 lb cooked chicken
8-10 crimini mushrooms
6-8 leaves Italian kale
2-3 cloves garlic
1 Roma tomato
1/4 cup dry white wine (I use pinot grigio)
1 tbsp herbes de Provence
1/2 cup heavy cream
2 tbsp parsley, divided
Salt & pepper to taste
4-6 biscuits or 2 cups croutons from day old French bread
Shred chicken and set aside. In a large saucepan, heat 1 tbsp olive oil over medium heat. Slice shallots and mushrooms thinly and throw into the pan. Season with some salt and pepper and cook 2-3 minutes. While those are cooking, chop kale into 1/2 inch thick ribbons including stems, then add to pan. Cook another 2-3 minutes with another pinch of salt. While that happens, slice garlic very thin and chop tomato. Add garlic to pan and cook another minute, then add tomato and as much juice as you can that came out. Give one final pinch of salt. Sauté for another minute, then add wine, chicken, and herbs. Reduce until the wine is almost but not completely gone, then stir in heavy cream. Reduce for about 5 minutes, then test for final seasoning. You may need a bit more herb or salt at this point. Slice open biscuits and spoon sauce over the top. You can re-heat or toast your biscuits or croutons as you’re cooking everything else, it takes about the same amount of time!