Pomegranate Chicken

Posted on January 14, 2014 by Peg

Old Town Istanbul, October, 2013

Admittedly, I am more than slightly obsessed with pomegranates. My family will attest that I verged on the side of obnoxious while in Istanbul this past October. But in my defense…there WERE fresh pomegranate carts all over the old towne (Constantinople!) I just wanted to bite right into one, almost did as a matter of fact! Proof you ask; well here ’tis! So this recipe in the new issue of Cooking Light jumped off the page at me. Tweaked it last night to suit our taste buds and haven’t been that delighted with a new entree in a long time! So, spreading the love is what I’m doing. Pomegranate season lasts another 6 or so weeks; so race on down to your local grocer and whip this up. At a mere 458 calories per serving, who can turn this down?! Licking my lips again!

3 cups low fat, low sodium chicken broth, divided
1 cup uncooked long cooking rice
1 medium onion, cut into chunks
1 Tbs chopped fresh thyme
3/4 t salt, divided
1 1/4 t cracked pepper, divided
1 1/4 cup pomegranate juice, divided
1/2 cup pomegranate arils
1 Tbs olive oil
4 skinless, boneless chicken breasts

Preheat oven to 400°.
Combine 2 cups chicken stock, rice, onion, and thyme in medium saucepan.
Bring to boil.
Cover and simmer 15 minutes, until liquid is absorbed.
Remove from heat.
Stir in half of the salt and pepper.
Set aside.
Combine remaining 1 cup chicken broth and 1 cup pomegranate juice in small saucepan.
Bring to boil.
Reduce and simmer 16 to 18 minutes, until reduced to 1/2 cup.
Remove from heat and stir in arils.
Set aside.
Add olive oil and remaining 1/2 cup pomegranate juice to skillet.
Turn heat to medium high.
Salt and pepper chicken.
Add to skillet.
Cook 4 minutes til browned on one side.
Turn chicken over.
Place in oven.
Bake 8 minutes.
Remove from oven and allow to rest 4 minutes.

To plate:
Slice each breast on diagonal into 4 or 5 strips.
Spoon a bit of rice onion mixture onto plate.
Place sliced chicken half on and half off rice.
Pour pomegranate mixture over chicken and rice.

Serves 4 to 6.

Grand Bazaar, Istanbul

Posted on December 4, 2013 by Peg

Goodness Gracious, as my maternal grandmother, “Mama” used to say! I literally have neva in my life seen anything like this place. Istanbul was the first stop on this magical mystery tour with my fab fam of five (six counting Liam, but he was with his amazing MA grands)! Second day in, we ventured into this place. Grand Bazaar. I’m sorry…3 THOUSAND shops in one market. Stop it! Met a fine merchant five minutes into the place. Offered us tea. TD was skeptical, but the rest of us accepted. Marvelous. Ventured back to Spice Market the next day to secure this jewel for stocking stuffers…oops, just blew that surprise; they’ll be more than happy anyway! And this was just 2 hours of a 12 day adventure. More to come. Recipes for the holidays in the next couple of days, I promise. Remember the collards! Make ahead and freeze. Just thaw and consider it “done”…i can’t stand that word! Off to Boston for the Pink concert. Have a happy weekend.

Fall Back?

Posted on November 28, 2013 by Peg

Here’s hoping that your Thanksgiving will be glorious all of you dear ‘Mericans, (as Liam says); and to all of you other wonderful folks, I hope you relax and are thankful as well! I received an email this week reminding me to “fall back”; Ponder I did, as we’ve already tricked the clock once this autumn. Turns out, her message was “set your SCALES back”! (thanks Jef!) So set ’em back, dig in, and gobble up this weekend; there’s always the option to counteract the indulgence afterwards, ’cause you know what’s around the corner…I mean, I’ve already seen Mommy kissing Santa Claus!

Atlanta

Posted on November 18, 2013 by Peg

Well just pack my suitcase, again! Lucky me…the don took me along to Atlanta this past weekend with a few members from his office staff. In hind-site I believe my purpose there was to provide the comic relief following their long days at the dental conference. Doesn’t bother me. I delivered the comedy AND roamed around Atlanta! Atlanta ~ Fabulous and Southern are only two of the two thousand adjectives that one could use to describe this charming (oops, another one!) city. Tall buildings, hotels galore, traffic … and it still feels warm and friendly (two more!). Did I mention the gorgeous homes along the tree-lined residential streets that seem to have sprung naturally from the land? No noise or heavy traffic there! You can’t even believe that just around the corner is the hustle and bustle of commercial and business life. And the entire time as I ambled through and around Lenox I kept thinking of my friend Frances Schultz’s swellegant book Atlanta at Table. It’s not a stretch to imagine her inspiration to pen this one! Style and Southern Know How leap off the pages; and the recipes are all top notch, from Gingered Asparagus, to Grilled Pork Tenderloin, to Brandied Crème Anglaise. Atlanta was Frances‘ home when the book was published in 1996; trust me, both the book and Frances have retained their beauty, exquisite taste, and relevance. Hurry to this link and snag a copy. It will become your manual for entertaining with flair and confidence. Ready.Set.Go!

S.A.T.U.R.D.A.Y!

Posted on November 9, 2013 by Peg

It is S.A.T.U.R.D.A.Y…Get your monkey mode on! I did recently. My family of five (including moi!) just returned stateside from a two week “monkeying around” holiday through Istanbul, Dubai, and Santorini. Here’s proof! I know. This is a gorilla, perhaps King Kong; but you appreciate the expression, right! More on this trip in the weeks to come, including very fab recipes and photos of divine food! Can’t wait to share. p to the s…did i mention that this was snapped at 5:30am waiting for transport to Dubai airport? too peppy?

Gazpacho!

Posted on August 6, 2013 by Peg

Lunch in a Wine Glass, Mighty Fine!

Everyone makes gazpacho, but this is a promise of excellence. Trust me. Brenton spent more than just a little time in Spain during her EHS and WFU days. Her Seville semester “parents” were hilarious and more than a tad entertaining. Brenton brought back plenty of acquired tastes, including this Spanish Gazpacho of Aurora’s and especially the fritatta, remember! This is the plain Gazpacho version, and then I’m going to add lemon garlic shrimp to the bowl. I’m giving you that recipe as well. You’re Welcome!!

As an Appetizer in Demitasse; Perfect for the sSmmer Months

As an Appetizer in Demitasse; Perfect for the Summer Months. (Oopsie! Looking back, guess I could’ve cleaned the demitasse a bit better prior to photographing!)

2 large tomatoes, seeded, and finely diced
1/4 sweet onion, finely diced
1 8 inch cucumber, peeled, seeded, and finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
3 cups V8 juice
Zest and juice of 1 lime
1 Tbs minced fresh cilantro
1/2 t black pepper
*1 avocado, diced, optional

In a large mixing bowl combine all ingredients.
Place half of the mixture in a blender just a few seconds to cut up the vegetables a bit. I like mine chunky so I only blend half.
Refrigerate until very cold.
Garnish with additional cilantro.

*If serving as entrée rather than appetizer, after pouring soup into bowl, you may add 1 to 2 Tbs avocado to center of each bowl.

Serves 12 as demitasse appetizer or 4 as entrée soup.
PS…I drink mine in a wine glass for lunch!

Aurora and Alphonso Hosting the Hardee Fam for Tea

The Old Cuban

Posted on August 4, 2013 by Peg

My Version in the Wine Glasses from Gray and Marc’s Wedding Dinner Dance

Get Your Cocktail On. It is after-all Sunday Funday! I have a new favorite cocktail. Shocking I know. My first experience with the Old Cuban was with Gray, Marc, Liam and TD this past Thursday afternoon at Drink, Boston, just voted the “world’s best cocktail bar at this year’s Spirited Awards at the Tales of the Cocktail”. (Hell yea, follow them on FB!) The bartenders are so adept at mixing that they simply ask you what tastes you prefer and then craft something specifically for you. I mumbled something akin to “well I love a proper mojito in summertime and I adore champagne”. So he comes up with this most perfect concoction. Oh yea, I’m in love, all over again. Got home yesterday morning at 9:15 and waited til 6pm to try my own version. (Nice test of self restraint!) Not quite as tasty, but damn reminiscent! So, give it a try! No disappointment here.

3/4 oz lime juice
1 oz simple syrup
6 fresh mint leaves
1 1/2 oz gold, aged rum
Dash bitters
2 to 3 oz champagne

Pour lime juice, sugar, and mint into shaker.
Muddle mint gently.
Fill shaker with ice.
Add rum and bitters.
Shake well.
Strain into wine glass.
Top off with champagne.

Grainy Pic…It is just an iPhone in a Dark Bar!

Boston Baby!

Posted on July 29, 2013 by Peg

I adore Julia Reed (nod to Bonny B. for the intro). She’s just plain smart and writes informatively, humorously, honestly, and unpretentiously. And speaking of unpretentious, she knows first hand that Boston isn’t solely filled with stuffy, upper crust Harvardites. And Julia “raises a glass” as she documents this in the August issue of Condé Nast Traveler, “Boston Unbuttoned”. It’s a great read, especially if you find yourself in Boston often, as I do; as a matter of fact I’m headed up Wednesday morn for a quick 56 hour visit with the 3 Yelles! And when I leave, Brenton arrives. Yea, they’re running a revolving guest room up there in Southie, well a revolving air mattress anyway! And now I know just the spot for my first cocktail (thanks Julia). And as we’re on the subject of Beautiful Boston Strong, this past spring, March showers brought April flowers to the Boston Public Garden! Brenton and I went up for a visit with those 3 Yelles and enjoyed the Gardens on a particularly glorious Saturday afternoon, Liam in tow, or more accurately, enjoying a ride in Auntie’s arms!

Revolving Guest Room is on the Middle Floor, as is the Rest of the Yelle Home!

California Omelet / DC’s Eastern Market

Posted on July 16, 2013 by Peg

Brenton and Buckley Louise (pic from 2011; I just still adore it!)

Luckily for me, I spent this past weekend in DC with Brenton (clear throat, actually I spent an entire week there and The Don joined us on Thursday afternoon!). Brenton and I jammed each afternoon with clever fun summer activities; said activities naturally were sandwiched in between her full work days, loving duties of Buckley, laundry, securing proper shutters and paint color, hunting for fresh work clothes, having dinner with JoJo, cooking healthily at home, TV movie watching and so on…And then Saturday took us to the marvy Eastern Market. The veggies and fruits were in their FINEST forms and were all sliced freshly for sampling. YUMMY. We jammed our baskets and then ventured to the historic building housing the inside vendors with their meats, sausages, seafoods, cheeses and delectable delights indescribable. If you find yourself in DC, please call Uber (available in most large USA cities…a transportation JEWEL!) and get yourself to the Market, just east of the Capitol Building. Food, Art, Clothing, Jewelry, Antiques, Trinkets, Slushies, Cupcakes, and much much more! PS…more on this weekend experience to follow…hint…FAB Hotel Bars (no surprise!) and an OTT Gospel Choir Brunch. Go Ahead, Envy Us and Our Renewed Faithfulness. Dang is all I Gotta Say! Get ready Gray…I’m yours this weekend lovey!

THE Sweetest Ever Sweet White Corn

That’s Correct. 1873.

Sunflowers Almost as Amazing as Ben’s

Found This Awesome Bacon...Made Me Remember This Recipe!

Found This Awesome Hand-Cut Bacon…Made Me Remember This Recipe!

California Omelet

4 slices precooked bacon
2 Tbs butter
6 eggs, beaten
4 Tbs guacamole
1/2 cup shredded Jack cheese
2 Tbs sour cream
2 Tbs salsa

Microwave the bacon according to package directions to crispen.
Tear the bacon into small pieces.

In small mixing bowl, beat all eggs until blended.

In a small sauté pan melt 1 Tbs butter over medium heat.
Add half the eggs into the pan and swirl so they coat the bottom.
Gently pull the eggs away from the sides of the pan to prevent sticking and so that more eggs can cook.
When bottom of eggs are set, carefully flip the omelet over with a spatula and cook the other side.
When almost fully cooked, add half of the bacon, guacamole, and cheese.
Fold the omelet over so the cheese begins to melt.

Slide onto a plate.
Garnish with a dollop of sour cream.
Serve with salsa and extra guacamole.

Repeat for second omelet. Easily serves four.

Adapted From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

Ahhh…Primland, Entry #3, finale!

Posted on July 10, 2013 by Peg

Our last evening at Primland was completely over the top. We were in the kitchen, yes right in the kitchen with Chef Gunnar and his staff. They prepared a phenomenal dinner with amazing wine flights. It began with a perfectly crisp champagne and an “Amuse” of oyster with diced jicama on the half shell. Now i simply don’t tolerate oysters, no matter the prep method; so it must’ve been the atmosphere or the fact that Rick made me do it, but I tossed it right down the hatch. Now I’ll probably never have another one as no oyster in the world could ever be that sweet or tender, much to my total amazement. My man Gunner has a secret! Next came a bite of Carolina Black Bass, then Wild Nettle Soup, followed by Seared Duck Breast, then Roasted Loin of Border Springs Lamb. Uh huh…it goes on. From there was a Limestone Lettuce with Bing Cherry Conserve, Primland Strawberries Napoleon and then Chef capped it all off with a showstopping dessert of Nitro Frozen Milk Chocolate Mousse. Count that…eight courses, but honestly only a taste or two per course. I promise, we aren’t gluttons. or ? PS…apparently our sommelier can only “sommel”, as the group photos he ~~took~~ attempted to take of us are just a big, blurry mess! Ahhh…Primland, take me back.

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