Penne with Sun-Dried Tomatoes and Chicken

I had the best pasta at La Bocca in Whistler, and it reminded me of this recipe I used to make from "In the Kitchen With Rosie" (Oprah's former personal chef).  I'm happy to remember an old favourite:

1/4 c sun-dried tomatoes
1/2 c boiling water
6 ounces boneless, skinless chicken breast
1/4 c white grape juice
1 T Italian seasoning
3 T chopped shallot
1 1/4 cups chopped mushrooms
1/2 cup fresh peas or frozen peas, thawed
8 ounces dried penne
olive oil
1 T butter
5 garlic cloves, peeled and minced
1 T flour
12 ounces evaporated skim milk
1/8 t ground nutmeg
1/8 t crushed red pepper flakes
1/2 c chopped fresh basil
5 medium black olives, thinly sliced
fresh parmesan cheese

Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.

Fill a large pot with water and bring it to a boil while proceeding with the recipe.

Combine the chicken and grape juice in a shallow baking dish.  Sprinkle the Italian seasoning on top.  Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear.  Remove and shred the chicken, reserving the cooking juices.

Drain the sun-dried tomatoes and slice them thinly.

Saute the shallots, mushrooms in olive oil.  Add the reserved cooking juices from the chicken as well as the peas and sliced sun-dried tomatoes.  Simmer until the liquid has been absorbed and the vegetables are wilted.  Remove the pan from the heat and cover it to keep the vegetables warm.

Add the penne to the water in the large pot, which by now should be at full boil.  Cook 8 to 12 minutes.

While the pasta is cooking, make the sauce.  Melt butter in small, heavy saucepan.  Toss in the garlic and flour, then whisk in the evaporated milk.  Add the nutmeg and red pepper flakes.  Whisking continually simmer for 5 minutes or until thickened.  Remove from heat and stir in the basil.

Drain the cooked pasta and transfer to a serving bowl.  Add the chicken, vegetables, and sauce.  Toss and garnish with sliced olives and fresh parmesan cheese.

Chili

1 T oil

2 tsp garlic, minced

1 onion, diced

2 celery stalks, diced

1 green pepper, diced

1 cup mushrooms

1 lb ground beef

saute together, then add:

1 - 28 oz can diced tomatoes

1 can kidney beans

1 can black beans

1 c corn

3 T chili powder

1 T lemon juice

2 tsp cumin

2 tsp oregano

1/2 tsp crushed red chilis

simmer together - the longer the better

blue moon pizza

 - mercedes white

roasted butternut squash puree

caramelized onions
spinach
mozzarella
blue cheese

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.

Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Gourmet  | December 1999

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• 2 medium onions, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 8 pieces preserved Meyer lemon
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 16 pitted green olives, halved
• 2 tablespoons coarsely chopped fresh cilantro

preparation

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
  
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
  
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
  
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
  
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
  
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
  
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.

Caramel Frosting

1 c. butter

2 c. firmly packed brown sugar

1/4 c. + 2 Tbsp. whipping cream

2 tsp. vanilla extract

3 3/4 c. powdered sugar

About 1 c. toasted, chopped pecans

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they'll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.

OREO COOKIE CRUST

Crush 1 package of Oreo cookies in blender.  Add cookies to blender gradually to avoid blender jam up!  Blend in 1/4 cup melted butter.  The best.