i’ve been hearing a lot about this dish lately, but i’ve never made it before. this will be on tap for a dinner next week. after some virtual digging around, it seems that giada’s recipe reigns queen…978 people average a 5 star rating on this puppy. here’s the deets:

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

ingredients:

directions:

cobb salad rules and it’s totally worth all the prep that goes into it. check out the recipe from smitten kitchen here.

courtesy of: http://kaydenlane.tumblr.com/

apple sandwhich with granola, peanut butter, and choco chips.

deliciousness.

as mentioned in my previous post … courtesy of the New York Times.

2 1/2 tablespoons refined coconut oil

6 scallions, white parts thinly sliced; dark green parts sliced and reserved

1 tablespoon finely chopped peeled ginger

2 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1 pound large shrimp, shelled

1/2 teaspoon kosher salt

1 teaspoon fresh lemon juice

1/2 teaspoon ground black pepper

Lemon wedges, for serving.

1. Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.

2. Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

so i learned something about fennel today. i quartered the bulb and doused sprinkled it with oil, garlic and salt and pepper and then roasted it for 30 minutes. it was VERY tasty except i kept encountering all of these tough parts which kind of ruined the experience a little bit. next time, i will follow the image above. 

so i go to the grocery store today and i randomly pick up a fennel bulb and a bag of blood oranges. and then i find this recipe! yessssssssssssssss. i love when all of the ingredients are just kicking around….

For the vinaigrette
1 small shallot – finely chopped
1/2 teaspoon finely grated orange zest (use microplane grater)
1/2 teaspoon finely grated lemon zest (use microplane grater)
1 tablespoon aged balsamic vinegar
1 tablespoon fresh orange juice
2 tablespoons finely chopped kalamata olives
1/4 teaspoon fennel seeds – crushed in a mortar
1/8 teaspoon sea salt
freshly ground pepper to taste
4 tablespoons extra virgin olive oil

For the salad 
1 small fennel bulb
1 blood orange – peeled, halved and cut crosswise in 1/4” slices
1 clementine – peeled, halved and cut crosswise in 1/4” slices
2 large handfuls baby arugula – rinsed and spun dry
Parmesan shavings as garnish (use a potato hand peeler)
2 tablespoons finely chopped fennel greens

Step 1: Place the chopped shallot, vinegar, zests, juice, olives, fennel seeds, salt and pepper to taste, and oil in small bowl and whisk until well blended. Set aside.
Step 2: Trim the stalks from the fennel bulb. Snip the greens from the stalks and save them for the salad below. Cut the fennel bulb in half. Using a mandoline, cut the fennel in paper-thin slices. Set aside in a bowl.
Cook’s note: If you do not have a mandoline, you can use a potato hand-peeler. Cut the fennel bulb in quarters and shave the bulb starting right across the top and working your way down.
Step 3: In a large bowl gently mix the arugula with the fennel. Divide equally in the center of four large plates. Garnish each salad with a few orange and clementine slices. Drizzle with the olive vinaigrette. Top each salad with some Parmesan shavings. Sprinkle with the chopped fennel greens and freshly ground pepper and serve immediately.

and worth every penny.

laduree, paris.