Thursday, May 12, 2016

Braised Chicken with Asparagus, Peas and Melted Leeks

         A braise may not strike you as a Spring preparation at all.  Aren’t braises hearty affairs that build flavor by the hours they spend in the oven?  Aren’t they winter warmers and not something you’d expect to see any time after May 1st?  Well it turns out that this dish, with its medley of fresh, Spring vegetables topped with crispy-skinned, fennel scented Chicken thighs and then lapped with the lightest of lemon-y butter-y broths, proves that a braise is great way to salute Spring.

Monday, May 9, 2016

Buttery Crab Bread Pudding from The River Cottage Fish Book

A far nicer photograph from Food and Wine
@Kate Mathis
        Because we're barely off the plane from Europe, I have gone archival today to bring a wonderful recipe that I published way back in 2012.  It was such a hit with everyone who tried it that I thought I'd introduce to the whole new audience who weren't following Chewing the Fat way back when.  And for those of you who were, it's still a great idea for dinner or lunch.
  When I came across this recipe in Food and Wine, I tried to resist it.  With its glorious crabmeat peeking out from layers and layers of French bread and creamy egg-y custard, I though it would be far too rich, far too full of carbohydrates and just far too much all the way around.  But then when I pointed it out to Andrew, he too had glommed onto the allure of the dish.  So I made it.  And I am so glad I did!  It is not heavy at all. Its richness comes from the crab and not the custard.  Lemon juice lightens the whole dish and I confess to cutting back on the butter and using a delicious whole wheat baguette to cushion the carb count.  It was simply delicious served with a green  salad.  There were leftovers, which I brought to a friend and disappointed Andrew who was looking forward to another delicious go at it.  And where did this delicious concoction come from?