marjoram

Summer Salads Some Aren't- Roast Chicken Salad with Yellow Pepper & Lemon Slices

23 Aug 2011
Roast Chicken Salad with Yellow Pepper & Lemon Slices

It's true that salads can be hard to define. A pile of lettuce simply dressed is certainly a salad. But it's not a really a meal.

Salads can be meals. Salads can be the main course. Especially in summer.

But you knew that.

So what actually defines a salad? It can certainly be the main course, a side dish, an elegant first course, or a fresh way to end a meal. Which sort of confuses the subject. So I simplify the definition and say that salads are creatively composed of fresh seasonal ingredients. I like a salad to have bright colors, plenty of crunch and if it's to be the main course, a bit of lean protein.

Take this Roasted Chicken Salad with Yellow Bell Pepper & Lemon Slices. It certainly fits all my criteria. Because a salad like this doesn't just make the meal, it makes the meal memorable.

This salad is light and easy enough for a summer evening. It comes together in just a matter of moments, especially if you choose to use leftover chicken or stop by the market on your way home and get a delicious whole roasted rotisserie chicken. I paid particular attention to the color palate and kept all the elements sunshine yellow to pay honor to the season. Sweet, crunchy yellow bell pepper sits next to whole sections of lemon slices. This is a great opportunity to practice your "supreme" skills. The whole pithless lemon sections are so juicy the only dressing this salad needs is a drizzle of the best olive oil you have in the house. They certainly add that unexpected "wow" factor.

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Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices

roast chicken salad with bell pepper and lemon
By jgreghenry Published August 21, 2011
Prep time: 15
Yield:1 (Servings)

Ingredients:

  • 2 lemons
  • 2 c skinless roast chicken, shredded
  • 2 yellow bell pepper, cut into 3/4-inch pieces
  • 7 oz parmigiano-reggiano, cut into 1/8-inch-thick shar
  • 3 T extra-virgin olive oil
  • 3 T fresh marjoram leaves
  • 0 salt & pepper, as needed

Directions

Using a sharp paring knife, trim off top and bottom of lemons. Stand fruit on end and carefully cut the peel and white pith from flesh, following curve of fruit from top to bottom. Trim away any remaining pith. Cut each section away from membranes, cutting as close to membranes as you can. If thye are very large cut the fruit pieces in half crosswise and place them in a large bowl. To the bowl, add shredded chicken, bell peppers and cheese. Add oil, marjoram leaves and 1 teaspoon salt; toss to combine. Season to taste with black pepper and more salt if desired.
Source: La Cucina Italiana

You are Never Too Busy for Spring Lamb Soup with Dandelion

16 Mar 2011
Spring Lamb Soup

I turn to soup when things start to get out of hand. In this case lamb soup with dandelion. It’s an unusual choice, I know. Not many people turn to soup in times of great stress.

Or do they?

You know how I know things are getting out of hand. Well this tasty lamb soup was supposed to have been navarin d'agneau, a French stew traditionally served at spring’s first blush.

I can’t say what’s going on where you live. But spring is blushing out all over here in Los Angeles. Some people wait for that crazy ground hog to announce the change of season, but I turn to another harbinger. The turnip. As soon as those tiny, perfect little turnips poke their fat butts out of their hole in the ground. I know that spring has sprung. Because followed closely behind adorable little turnips, come the tiniest of new carrots and the very best parsnips of the season. Not to mention thin skinned new potatoes and peas; fresh English peas. I don’t know about you, but I look at a list of ingredients like that and I think navarin d'agneau. I really do!

But how did I get from Spring Lamb Stew to stress induced lamb soup?

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Lamb Soup with Dandelion Greens

Lamb Soup with Dandelion Greens
By jgreghenry Published March 15, 2011
Prep time: 150
Yield:1 ()

Ingredients:

  • 3 lb lamb shanks
  • 4 c water
  • 4 c chicken stock
  • 1 T fresh oregano leaves
  • 1 t salt, plus more as needed
  • 1 t dried oregano
  • 0.5 t dried marjoram
  • 1 large onion, cut into bite size pieces
  • 3 big fistfuls of dandelion greens
  • 2 bay leaves, whole
  • 0.25 t freshly cracked black pepper
  • 3 carrots, sliced crosswise into bite pieces
  • 2 stalks celery, sliced crosswise into bite sized pieces
  • 0 grated parmesan as needed

Directions

In a large Dutch oven combine lamb shanks, water, stock, bay leaves, dried oregano, dried marjoram, salt and pepper. Bring to a boil then reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat very tender and falling off the bone. Remove lamb shanks from the broth. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. Strain broth, discarding solids. Skim fat from broth. Return broth to Dutch Oven. Stir in chopped meat, carrots, celery and onion. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in fresh oregano, and dandelion greens. Cook for 1 to 2 minutes more or just until greens wilt. Ladle soup into individual bowls and sprinkle each serving with Parmesan cheese.

Notes:

serves 8

Market Matters: Carrot Béchamel Gratin

27 Feb 2011
carrots from Sippity Sup

I made a Carrot & Béchamel Gratin. I felt compelled to do it, because there was a mighty chill in the air this morning at the Hollywood Farmers Market. The kind of cold that makes you hunger for "real food".

I blame Noelle Carter for both the weather and the hunger. You see she wrote an article for this week's LA Times Food section about the simplicity, versatility and comfort of gratins. Noelle made a very convincing (or do I mean conniving??) case in favor of the humble gratin. Which she described as, "Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin."

I think she chose those words very carefully. Especially that word "glory". Because what's the first thing you think of when you hear the word "glory"? Yep. The Big Guy (or Gal) upstairs.

My theory goes like this. Noelle's article caused all of Los Angeles to crave something hot and creamy. When millions of people start yearning for the very same thing– all at the very same time, I believe God listens and sends (in this case) snow. Because there was snow in Studio City! Snow anywhere in Los Angeles County is mind-boggling. Snow in Studio City seems like nothing short of a miracle.

Besides. Her name is Noelle. That can't be a coincidence can it? I bet she's got a direct line to powers that be...hmmm. At least she is using her powers for good and not evil.

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