HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Friday, February 11, 2011

Almond Crusted Chicken Breasts




        Last winter, at a Food Writer’s boot camp, I met a woman named Leitha who was contemplating writing a blog devoted entirely to boneless, skinless chicken breasts.  After a very preliminary discussion with her boyfriend, she abandoned the project.  Apparently he told her point blank that she would be eating alone most of the time if she went forward.  More recently, I read an entire rant on the subject of how breasts and their white meat are among the most reviled ingredients of restaurant chefs.  Writing for Time magazine, Josh Ozersky stated: “I'm going to be the one to say what nearly every person in the culinary world thinks: We all hate chicken breasts. Hate them. I speak for every chef, food writer and butcher in America here. There's not one of us that has the slightest interest or respect for the chicken breast, at least compared with the dark meat. It might as well be a McNugget."*

Monday, February 7, 2011

Simple Grilled Lamb Chops and Chickpeas in Star Anise and Date Masala


      The great challenge of home cooking is finding ways to bring new life to everyday family favorites.  At our house, this is a true mission since every meal is a candidate for this blog. We are constantly on the lookout for ways of making meals that are new and different.   One of the easiest ways of doing this is changing up the sides that go with, for instance, grilled lamb chops.
      Lamb chops are a staple at our house.  We buy trimmed loin lamb chops for an amazingly good price at Costco .  The last time I looked at our butcher’s,  1 lb. of them were the same price as the entire 10 pack that I’d bought there !  We divvy them up, use our Seal a Meal, then freeze them and pull them out and defrost them in the fridge.  They do not seem worse for wear and they are very juicy with the distinctive rich flavor that makes lamb so deliciously different from any other meat.  I marinate them in Worcestershire sauce then grill them under the broiler for 6 minutes a side. Perfection!  But last fall I was reading the New York Times Sunday magazine when I discovered a great accompaniment that really makes the simply grilled lamb chop a whole other dinner.