Monthly Archives: December 2015

Roasted Persimmon, Kale, and Burrata Salad

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A friend of mine has an overactive persimmon tree in her yard. She’s been handing out plastic bags containing the orange orbs to everyone she encounters. I was the lucky recipient a few days ago and have been thinking of things to dream up for them. Here’s what I came up with the other evening.

Preheat oven to 400-degrees

2 persimmons, diced

4 oz. kale

4 oz. burrata

1 tsp. fresh ground nutmeg

¼ tsp. salt

2 tbsp. EVOO

1 lemon, juiced

¾ cup walnut pieces, toasted

Aceto Balsamico di Modena

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Toss the diced persimmons with the EVOO, nutmeg, and salt. Roast until the persimmons are slightly browned on the edges. Set aside to cool.

Roast walnuts until fragrant.

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Remove the ribs from the kale and chop small. Squeeze the lemon juice over the kale and massage the leaves to soften them. Add the EVOO and mix.

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Place the kale on a platter. Add the persimmon cubes and walnuts.

Add the burrata cheese.

Drizzle the balsamic over the salad.

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I served the salad over a pan-roasted pork chop with quinoa.

Enjoy.

Eat well!

April

“I’m so crazy for you, it kales me. “ – unknown

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Tagine

 

We’ve been blessed to be in the mountains this week. It has been delightfully chilly. A welcome change from SoCal’s weather. I know this is going to sound weird, but I packed my tagine (we drove) for the trip. There’s nothing more satisfying than serving up some comfort food in a beautiful tagine. Taking the lid off of that conical beauty releases the most delicious smells, and it just knocks the socks off of your guests. Not to mention the absolute ease with which you prepare this dish. This is a perfect family meal after a cold day on the mountain.

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1 Tagine

6 boneless and skinless chicken breasts

1 can of lite coconut milk

1/2 can of Muir Glen chopped tomatoes, drained

3 tomatillos, chopped

2/3 cup of cous cous

3 cloves of garlic, smashed

1 large shallot, minced

3 thyme sprigs

1 1/2 tsp. kosher salt

2 dried adobo chile de arbol, rehydrated (takes about an hour) and deseeded, or a fresh red chile, also deseeded

1/2 lime

Fresh chopped cilantro for garnish

Preheat oven to 300

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Add the tomatillos, garlic, shallot, thyme sprigs, and salt to the tagine.

Pour in the coconut milk and tomatoes. Add the chicken breasts to the liquid and close the lid.

Cook for 35 minutes.

Taste the sauce and check seasoning. If you with to add more salt now is the time. Pour the uncooked cous cous over the sauce and chicken. Close the lid.

Cook until the cous cous is soft and has expanded. Should be about 15 minutes, but this depends upon your oven.

Squeeze ½ the lime over the cous cous and garnish with cilantro. Enjoy.

Eat well!

April

“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.” – Truman Capote