Tag Archives: lemon

Citrus Tonic and My Sketchbook

citrus tonic

I’ve been sick AND busy, and this is about the extent of my experimenting with recipes!  I made this in my Vitamix:  One whole orange and one whole lemon.  You can add honey or sugar for sweetness, but I like it tart and left it out.  I had such a sore throat and was congested, and this really hit the spot — kind of like an epic Vitamin C kick in the pants.

Then I decided to paint it:

oj

Recently, I’ve begun painting every day in my Moleskin sketchbook as a daily routine.  At first it was really hard, and I felt super self conscious about what I was painting, but I’ve finally found a certain level of comfort with it.  I don’t really care how they will turn out — it’s the process that counts — or rather, the practice– a kind of meditation.  Sometimes I am so tired and exhausted at the end of the day, especially when I was really sick, I only spend ten to fifteen minutes on them!

To read more about the development of this practice, go here.

To see my daily sketch paintings in the future — I plan to do continue to do one every day — right now they have been focussed on street life in Brooklyn — follow me on Instagram! 🙂

Citrus Tonic (really nice for when you’re feeling the cold bug taking over your face!)

One navel orange, peeled

One lemon, peeled and seeded

Honey, agave, sugar, or other sweetener if desired

1.  Process in blender and drink up!

 

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Filed under Art Related, Beverages

Winter Citrus Pound Cake

January 2014_melissa3

This is pretty much what our January is looking like!

Even after living in NYC after more than sixteen years, seeing trees shed all their leaves in autumn and snow fall in winter is still a novelty for me.  Hey, it beats mudslides, wildfires, and earthquakes.

One thing I miss about California, though, is the fresh produce year round.  Here, on the other hand, I usually only buy apples, pears, and grapefruit regularly during the winter, because they are plentiful and reasonably priced.  At our local green market, grapefruits are three for a dollar, which is a great price for the city.  And who doesn’t love a burst of fresh citrus in the morning?

grapefruit2

Denis likes his with sugar, and I like mine with salt (I know–weird, but maybe it’s a Hawaiian thing passed down from my parents?)  Jamie doesn’t like grapefruit, which works out fine, because then I only have to cut up one.

grapefruit

I decided to experiment with grapefruit in my baking. It’s usually not the first fruit you think of it — it has some sour, bitter notes.  But I love lemon and orange poundcake, and I thought, maybe it would be a good candidate for it.  I made one  based on Ina Garten’s Orange Pound Cake, halving the recipe and substituting grapefruit juice and zest.  We brought the cake to Shelter Island and I iced it there.

Denis took these photos. Ahh, natural lighting!

Denis took these photos.
Ahh, natural lighting!

Denis’ mom wrinkled her nose when he told her it was a “Grapefruit Cake”, as she’s not a fan of grapefruit.  I told him I was going to tell her it was  “Winter Citrus Cake” but he beat me to it.  Luckily, she tried it anyway, and guess what– she loved it!  So did our non-eating grapefruit son.

loaf slice


The cake doesn’t actually taste anything close to fresh grapefruit.  It has a “lemony” “orangey” “citrusy” flavor.  I think if you gave someone a taste of this, they wouldn’t even guess it was made with grapefruit!  Just tell them it is a “Citrus Cake” — it sounds better.  Grapefruit lovers and non-grapefruit lovers alike can enjoy this is nice winter treat. 🙂

slice 2

Winter Citrus Pound Cake

1 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup freshly squeezed and strained grapefruit juice, divided

1/3 cup buttermilk

1/2 teaspoon vanilla extract

1 stick of butter

1 1/4 cups sugar, divided

2 large eggs

2 tablespoons grapefruit zest (about two grapefruits)

1/2 cup confectioner’s sugar, sifted

1.  Heat oven to 350 degrees.  Line a loaf pan bottom with parchment and grease or spray sides with non-stick spray.

2.  Whisk together flour, baking powder, baking soda and salt in a bowl and set aside.  In another bowl, combine 2 tablespoons of the grapefruit juice, the buttermilk, and the vanilla and set aside.

3.  Cream the butter with 1 cup of the sugar in the bowl of a stand mixer for about 5 minutes, until light and fluffy.  Add eggs one at a time and the grapefruit zest.

4.  Add the flour and the buttermilk/grapefruit juice mixture, alternately to the batter, beginning and ending with the flour while mixer is on low.  Pour batter into prepared pan.

5.  Bake for 40-50 minutes , until a cake tester come out clean.  While the cake is baking, heat the remaining 1/4 cup sugar with 1/4 cup grapefruit juice in a small saucepan over low heat until the sugar dissolves completely.  Set aside.

6.  When cake is done, let sit in the pan to cool for 10 minutes.  Then remove, and put on a rack with a baking sheet underneath.  Pierce top of cake with a knife and pour the grapefruit juice sugar mixture on top.  I also make piercings while pouring slowly so that I can get as much of the syrup into the cake. Let cool completely.

7.  When cake is cooled, whisk sifted confectioner’s sugar with a bit of the remaining grapefruit juice until it can pour easily.  Pour over the top of the cake and let glaze set.  I did this step after traveling to our destination, as the icing would have gotten mashed if I had wrapped it tightly and carried it.

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Filed under Breakfast, Desserts, Snack, Vegetarian

Weight Watchers 50th Anniversary Cookbook

72 weight watchers

I’m embarrassed that I have had this cookbook and have been meaning to post a review of it FOREVER.  The nice folks at Saint Martin’s Press sent it to me, and it’s a fantastic cookbook.  The more I use it, the more I love it. I’ve never done Weight Watchers, but I know a lot of people who have with great success.  Even if you are not dieting or involved in Weight Watchers, though, this this is a great cookbook to have in your library.  The recipes are not all about using fat-free ingredients, and shunning food groups, etc.  The focus is on fresh ingredients and healthy cooking tips.

Lemon Basil Three Bean Salad

Lemon Basil Three Bean Salad

There is a blurb about each recipe (a lot are favorites that have been updated).   Servings and portion sizes, and nutritional information with PointsPlus points (if you are following the Weight Watchers 360 program) are also included with the recipes.  Recipes that are vegetarian and/or under 20 minutes to prepare are noted. The recipes are very easy to follow, the photography beautiful, but best of all, the dishes are wonderful.  I have made the Lemon Basil Three Bean Salad about four or five times.  It is my new go to side dish for grilling or having a get together (see recipe below).

Pork Chops with Onion Gravy

Pork Chops with Onion Gravy

I made the Pork Chops with Onion Gravy last night, and it was AMAZING.  The cool thing about it is that you cook the onions in chicken broth, rather than sauteing them in a lot of oil and butter (a la The Barefoot Contessa), but you don’t sacrifice flavor at all.  So you are only using 1 teaspoon of olive oil for the whole dish.  I will definitely make this again.  It is key that you use bone-in pork chops so they stay moist, and this is noted in the recipe.

Huevos Rancheros in Tortilla Cups

Huevos Rancheros in Tortilla Cups

Another recipe I absolutely love is the Huevos Rancheros in Tortilla Cups.  I make this for myself all the time now. I’m the only one who likes spicy foods, so I just make a single portion using our toaster oven.  I love the idea of making the cups using an inverted ramekin or muffin tin.  It works like a charm. And I love baked eggs and Mexican food, so this is one of my favorites.

There are a lot of really simple recipes that I’ve tried out that I am not reviewing here, but that I use regularly and vary to my liking.  Omelettes for Two (you use 2 large eggs and 3 whites),  Canadian Bacon-Cheddar Frittata, Potato Leek Soup, Kale Chips,  Banana “Ice Cream”, Oven Fried Fish and Chips, Vegetable Quesadillas, to name a few.

I chose to highlight these three because they were all very good, and I learned something from them that I think is valuable and that I’ll incorporate into other recipes (e.g. Including edamame in bean salad, and using lemon juice and zest, rather than vinegar; making tortilla cups; and cooking a pile of onions and softening them in chicken broth).

And there are  TON of recipes I want to try out in the future, like:  Bubble Bread with Herbs and Sun Dried Tomatoes, Southwestern Chicken Vegetable Soup, Mexican Chicken Wraps, Salisbury Steak with Mushroom Gravy, Individual Beef Wellingtons, Boston Cream Pie.  These are just a handful of them.  If I were to wait until I made everything, photographed the dishes, wrote about them, and posted about it, this review would take even longer than it has to get out!

Please enjoy these three dishes from Weight Watchers 50th Anniversary Cookbook, and buy the book for more great healthy and delicious recipes!

Lemon Basil Three-Bean Salad

From The Weight Watchers 50th Anniversary Cookbook

Serves 6

20 Min or Less

Vegetarian

1 teaspoon grated lemon zest

1 ½ tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

½ teaspoon salt

Freshly ground pepper

1 (15-ounce) can small white, rinsed and drained

2/3 cup cooked shelled green soybeans (edamame)

1/3 sweet onion, finely diced

1/3 red bell pepper, finely diced

5 large basil leaves, thinly sliced

Combine the lemon zest, lemon juice, oil, salt, and ground pepper in a medium bowl.  Add the black beans, white beans, soybeans, onion, bell pepper, and basil; toss to coat evenly.  Serve at once, or cover and refrigerate for up to 2 days.

Per Serving (3/4 cup):  160 Cal, 3 g Total Fat, 0 g Sat Fat, 0 mg Chol, 427 mg Sod, 26g Carb, 8 g Fib, 9g Prot, 94 mg Calc.
PointsPlus value: 4

bean salad

Skillet Pork Chops with Onion Gravy

From Weight Watchers 50th Anniversary Cookbook

Serves 6

4 (6-ounce) bone-in pork loin chops, trimmed

½ teaspoon salt

¼ teaspoon ground pepper

1 teaspoon olive oil

2 sweet onions, thinly sliced

1 ¼ cups reduced-sodium chicken broth

2 garlic cloves, minced

2 teaspoons all-purpose flour

1 teaspoon whole-grain Dijon mustard

1 tablespoon chopped fresh thyme

1        Sprinkle the chops with the salt and pepper.  Heat a large nonstick skillet over medium heat. (I used a cast iron one).  Swirl in the oil, add the chops and cook, turning occasionally, until browned, about 5 minutes.  Transfer to a plate.

2        Add the onions, ¼ cup of the broth, and the garlic to the skillet.  Bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, until the onions are very tender, about 12-15 minutes.

3        Sprinkle the onions with the flour; cook, stirring constantly, 1 minute.  Add the remaining 1 cup broth, mustard, and thyme.  Bring to a boil, stirring until the sauce bubbles and thickens.  Return the chops and any accumulated juices to the skillet.  Reduce the heat and simmer, uncovered, until the chops are heated through, 2-3 minutes.

Per Serving (1 chop with ¼ cup sauce):

253 Cal, 11 g Total Fat, 4g Sat Fat, 76 mg Chol, 420 g Sod, 9 g Carb, 2 g Fiber, 29g Prot, 30 mg Calc.

PointsPlus value: 6

Huevos Rancheros in Tortilla Cups

Serves 4

Vegetarian

4 (6-inch) corn tortillas

1 (14 ½-ounce) can diced tomatoes with green pepper, celery, and onion

1 (15-ounce) can black beans, rinsed and drained

½ cup canned diced mild green chiles, drained

2-3 tablespoons mild peepper sauce, such as Frank’s Red Hot

¾ teaspoon ground cumin

3 tablespoons chopped cilantro

4 large eggs

¼ cup shredded reduced-fat cheddar cheese

  1. Place the oven rack in the center of the oven; preheat the oven to 425 F.  Lightly spray both sides of the tortillas with nonstick spray.  Place 4 inverted custard cups on a baking sheet, and drape a tortilla over each to give it a bowl shape.  (You may also use an inverted 12-cup muffin pan, placing the tortillas over alternate cups.)  Bake until the tortillas are crisped and lightly golden around the edges, 10 minutes.  Remove the tortillas and set them on a rack to cool.
  1. Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, and 2 tablespoons of the cilantro in an ovenproof skillet.  Bring to a boil over medium heat, reduce the heat to low, and simmer until the flavors are blended, 4 minutes.  Break the eggs one at a time, on top of the sauce, spacing them evenly apart.
  1. Immediately place the pan in the oven and bake until the eggs are almost set, 6-8 minutes.  Sprinkle the cheese on top of the eggs and bake until melted, 1 minute.  to serve, place the tortilla cups on serving plates and spoon the eggs and sauce into the tortilla cups.  Garnish with the remaining tablespoon of chopped cilantro and serve immediately.

Per Serving  (1 filled tortilla cup):  289 Cal, 8g Total fat, 3 g Sat Fat, 216 mg Chol, 840 Sod, 40g, Carb, 8 g fib, 17g Prot, 200 mg Calc.

PointsPlus value:  7

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Filed under Breakfast, Eggs, Lunch, Pork, Sides

The Sketchbook Project and Cinco de Mayo Whole Fruit Margaritas

What better way to celebrate Cinco de Mayo than a freshly made margarita?

What better way to celebrate Cinco de Mayo than with a freshly made margarita?


This past weekend marked both the advent of Cinco de Mayo and the day the Sketchbook Project Mobile Library was in NYC at Street Fest! The Sketchbook Mobile Library houses sketchbooks created last year via the Brooklyn Art Library and travels to cities across North America for people to view.

Jamie is the kid on the scooter.

Jamie is the kid on the scooter.

It was of special interest to me and Jamie because we took part in the Sketchbook Project and our sketchbook is included in the tour!

Sketchbooks in the mobile library.

Sketchbooks in the mobile library.

Checking out books.

Checking out books.

Our sketchbook!

Our sketchbook!

Looking at the sketchbook traveling with ours -- artist is a 14 year old girl.

Looking at the sketchbook traveling next to ours — the sketchbook artist is a 14 year old girl.

I first heard about the Brooklyn Art Library that houses the permanent collection in the New York Times.  I brought Jamie to the library located in Williamsburg last summer during a visit with my friend, Kaori, who used to live in the neighborhood.

Various stationery items for sale.

Various stationery items for sale.

A wall of sketchbooks.

A wall of sketchbooks.

Some rules.

Some rules.

library 1

We loved the vibe and the creative spirit of the venture.  You can go there and buy a sketchbook and fill it and add to the collection.  You can also check out other people’s sketchbooks.  There are so many wonderful ones.  Of course Jamie wanted to do a sketchbook. And me being a softy for anything creative, said yes.  I paid the $25 fee to get started and we were given a blank sketchbook to fill.  As always, Jamie wanted to do a food theme.  Trust me — it wasn’t my idea!  We took turns filling up the pages and deciding on what kind of food to highlight. It was a really fun collaboration. Sometimes his idea would inspire me to do something and vice versa:

Evolution of Sushi and Yaki Onigiri Recipe

Evolution of Sushi/Yaki Onigiri Recipe

Fish for sale and Japanese Breakfast at Inn

Fish Market/Japanese Breakfast at Inn

Mochi Cakes

Mochi Cakes/Make Your own Mochi!

Then the cuisine turned all-American….

Burger Party!

Burger Party!/Hamburger Game

Breakfast Smoothie

Breakfast Smoothie/I Love Strawberries

BBQ Ribs/Slow Cooker Pork Recipe

BBQ Ribs/Slow Cooker Pulled Pork Recipe

Our sketchbook will be on tour for 2013.  Anyone in the world is welcome to participate in the next Sketchbook Project.  Sign up here if you want to take part!  To see more sketchbooks online, you can view them here.  There are so many amazing ones!!

The next day was Cinco de Mayo so….

It was Margarita Time!
margaritaI found the best frozen margarita recipe made from whole fruit!  What a great idea, right?  I love frozen margaritas, but they tend to be overly sweet.  This one isn’t and it is FULL of fresh fruit flavor.  Next time, I will add twice as much lime and halve the orange amount for a tarter lime flavor.  But this one was great.  I even made a virgin one for Jamie, which he loved. 🙂

Whole Fruit Margarita (adapted from Better Recipes — here is the original recipe)  Mine is for 2 servings and I changed the ratio of fruit

Kosher salt

1 1/2 cups ice cubes

2 tablespoons water

1/4 orange, peeled

1/4 lime, peeled

1/4 lemon, peeled

1 1/2 ounces tequila (or more if you like!)

1/2 ounce Triple Sec

1 1/2 tablespoons sugar

1.  Chill margarita glasses.

2.  Run a wedge of lime around rim of glass.  Spread salt on a plate.   Coat rim of glass with salt by placing upside down on plate.    Set aside.

3.  Crush ice in blender.

4.  Add remaining ingredients.  Pour into prepared glasses.  Garnish with lime wedge. Serve immediately.

margarita 2

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Holiday Butter Cookies Three Ways

stack 2

Every year I make a ton of holiday cookies to pass out to friends and family.  I have been collecting recipes since 2000.  Here are some of the every year standards:

Hidden Surprise Snowball Cookies

snowball

Turtle Browniesturtle

Chocolate Crinkles

chocolate-crinkle

Brown Sugar Ginger Crisps

brown-sugar-ginger

Pistachio Orange Lace Cookies

These are usually more tan, rather than green!

These are usually more tan, rather than green!

Stained Glass Trees

stained-glass

Gingerbread

Our gingerbread castle

Our gingerbread castle

Favorites tend to appear over and over because people request them, but I also try to test a couple of news ones every season as well.

Jamie has been imploring me to bake cookies for a special “snack” for his class, so I decided to try out three variations on a theme in one pop!

This basic cookie dough recipe is from an old 2003 issue of Gourmet (he wasn’t even born yet!)  that I’ve used for cut-out cookie holiday cookies, which we then frost.  The cookie dough is versatile, and you can add different flavors to it, creating a whole new cookie.

I decided to try out three that are school-friendly (i.e. containing no nuts):  A lemon one, a chocolate one, and one drizzled with melted chocolate and white chocolate.

lemon

Lemon Butter Cookie

Chocolate Butter Cookies with sanding sugar

Chocolate Butter Cookies with sanding sugar

Butter Cookies Drizzled with Melted Chocolate and White Chocolate

Butter Cookies Drizzled with Melted Chocolate and White Chocolate

Instead of making three batches of dough, I made one batch, divided it into three parts, and then flavored one with lemon and one with chocolate.  I drizzled the last third with melted semi-sweet and white chocolate.

Here is the link to the original recipe, and here is my version of three different cookies in one batch. 🙂

Packed for school!

Packed for school!

Holiday Butter Cookies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup sugar

1 large egg

1/2 teaspoon vanilla

For Lemon Cookie batch:

2 teaspoons fresh lemon juice

1 teaspoon lemon zest

For Chocolate Cookie batch:

1/3 cup Dutch-process unsweetened cocoa powder

a little less than 1/4 teaspoon baking soda

3.5 oz. bittersweet or semi-sweet chocolate, melted

Demerara sugar for sanding (optional)

For Chocolate Drizzle Batch:

1/4 cup semi-sweet chocolate chips, melted

1/4 cup white chocolate chips, melted

1.  Whisk together flour, baking powder, and salt in a small bowl.

2.  Beat together butter and sugar in bowl of a standing mixer for 3 minutes until pale and fluffy.  Beat in egg and vanilla.  Reduce speed to low, then add flour mixture and mix until just combined.

3.  Divide dough into thirds and remove from bowl.  Wrap one of the thirds in saran in the shape of a 4-inch log.  Return one third back to mixing bowl and add lemon juice and zest.  Mix until combined.  Wrap this lemon dough in saran in the shape of a 4-inch log.

4. Return last third of dough back to mixing bowl and add cocoa powder, baking soda, and melted chocolate to dough.  Mix until combined.  Wrap chocolate dough in saran and shape into a 4-inch log.  Chill all logs for at least 4 hours or overnight.

5. Preheat oven to 375 degrees and place oven racks in upper and lower thirds of oven.  Cut each chilled dough log into 1/4-inch slices and place on baking sheet 1 -inch apart.  For chocolate slices, roll in Demerara sugar if desired.  Bake for 10-12 minutes, rotating baking sheets halfway.  Cool cookies on sheets for 3 minutes.  Then remove to cool completely on racks.

6.  Decorate plain batch of butter cookies with melted chocolates by transferring melted chocolate to a sandwich bag and  snipping a small hole in one corner.  Squeeze bag and drizzle chocolate over cookies in a Jackson Pollack fashion. 🙂  Repeat with white chocolate.  Chill to set chocolate for about an hour.

Makes about 4 dozen cookies.

in box

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Filed under Cookies, Desserts

Pistachio Crusted Chicken Breast Stuffed with Goat Cheese and Olives and Award

I wish I could be an organized person.  You the know the type:  Someone who has a closet that looks like this.  Someone who never makes scheduling mistakes.  Someone who can juggle the seven different ongoing projects life hands her.
I have so many photos of dishes to post, half written recipes here and there.  To be honest, sometimes I forget about them. Or worse, they pile up on the computer, mocking me, and I begin to have stress dreams about forgetting to turn in all the assignments during the semester and I have to get everything in to pass the class!

I’m going to attempt to partially rectify the situation by sharing a (really good!) recipe I’ve been meaning to post for months:  Pistachio Crusted Chicken Breast Stuffed with Goat Cheese and Olives

Not the most photogenic dish, but very delicious!

The truth is, I entered this recipe in a contest for olives awhile ago.  I heard the winning recipe was an olive couscous, but I can’t find it anywhere!

The goat cheese stuffing in my recipe is good by itself as a dip– it would be easy to use as part of an appetizer too.  It’s creamy, lemony, and salty and briny from the olives.  I thought pistachios would work well with the flavors, so I coated the chicken with it.  The cream sauce pulls it together.  It’s also good as a leftover — in a sandwich! (Recipe at end of post).

Another post that is long overdue is acknowledging that I received the Versatile Blogger Award from Jereme@jeremeskitchen.com, Sharyn@thekalechronicals.com, and most recently Choc Chip Uru@gobakeyourself.wordpress.com.

Jereme throws amazing parties, and has so many great appetizer and dessert recipes on her site.  I was so amazed to learn that she just celebrated her one year blogiversary.  I had thought she had been blogging for much longer.   Sharyn, is a wonderful artist and cook, that somehow finds time to create beautiful gouache paintings of what she cooks almost every day!  Choc Chip Uru is a teenager and consummate baker and writer whom I’m endlessly awed and inspired by.  Her posts make me drool and laugh at the same time.  Please visit their blogs!  Thank you, ladies, for bestowing the award to me!  Please forgive me for the delay.  I procrastinated forever because I can’t take the pressure of coming up with seven “interesting” and “enlightening” things about myself that I can post.  I’m just going to skip this part…  (blush.)

The great part of receiving the award is that I get to introduce readers to fifteen other blogs that I’ve just discovered and share the love.

I’ll pass on the award to these bloggers:

Thanks for all the great posts and inspiration!


Here is my stuffed chicken recipe:

Pistachio Crusted Chicken Breasts Stuffed with Goat Cheese and Olives

Stuffed Chicken:
¼ cup olive oil, divided
1 6 oz. can of California Black Olives, finely diced
6 oz. goat cheese, at room temperature
zest of one small lemon (about ¼ teaspoon)
1 cup golden raisins
6 4 oz. skinless, boneless chicken breasts
kosher salt and pepper
2 eggs
2 cups raw shelled pistachios, finely chopped or processed in food processor
Cream Sauce:
1 large shallot, finely diced
2 cups chicken broth
¼ cup heavy cream
1 tablespoon butter
      1.  Preheat oven to 350 degrees.  Brush a 9×13 inch baking dish with olive oil.
  1. Mix olives into goat cheese until well incorporated.  Add in zest and golden raisins.  Set aside.
  2. Cut chicken breasts in half lengthwise and pound to an even ¼-inch thickness.  Season with salt and pepper.
  3. Spread goat cheese mixture on each breast piece.   Roll up and secure with a toothpick.  Dredge each roll in egg and coat with pistachio nuts. Set aside. Reserve any leftover pistachio bits.
  4. Heat 1 tablespoon oil in skillet over medium heat.  In batches, lightly brown each chicken breast roll on all sides until pistachios are golden.  Do not crowd pan.  Add oil as needed.  Remove pan from heat and transfer chicken to prepared baking dish.  Bake chicken in oven for 25-30 minutes or until chicken is cooked through. Remove cooked pistachio bits to a dish and reserve.  Do not wash skillet.
  5. While chicken is baking, make cream sauce.  Heat 1 tablespoon oil in used skillet.  Saute shallot in oil until softened.  Add reserved pistachio bits from dredging.  Saute until golden.  Then add reserved cooked pistachio bits.  Add chicken broth, bring to a boil and cook, stirring until sauce is reduced by half.  Add cream.  Add salt and pepper to taste.  Simmer for 2 minutes.  Add butter, stir to incorporate and remove from heat.  When chicken is done, remove toothpicks and serve with sauce.
Makes 6 servings

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Filed under chicken, Dinner