Saturday, October 3, 2009
Baked Stuffed Figs, Chicken Picatta
Picked up some figs at the market today and made a recipe from the Gordon Ramsey's Healthy Appetit cookbook. Baked Stuffed Figs with Goat Cheese and Pine Nuts. I had everything on hand except the goat cheese. For some reason when I was shopping I had kept thinking Feta cheese. So I substituted the Feta for the Goat cheese, it was not bad but I do think the Goat cheese would have had a creamier texture.
For 2 servings-
4 ripe figs
1 1/2 oz. goat cheese
small handful of chives, finely snipped
good quality balsamic vinegar, to drizzle
few thyme sprigs, leaves stripped
1 tbsp. toasted pine nuts
Trim off the tip from each fig, then cut a cross through the top, cutting about halfway down. Squeeze the base of the figs to open out the top quarters like a flower.
Stuff the figs with goat cheese, sprinkle with snipped chives and drizzle with balsamic vinegar. Sprinkle over the thyme leaves and pine nuts.
Stand the figs on a large piece of foil Bring up the sides and fold together to seal the package. Bake the figs in preheated oven at 400 degrees for 10-12 minutes. Unwrap the package and serve immediately.
Now the Chicken Piccata was from Giada De Laurentiis on the Food Network website. It was delicious. Had some sugar snap peas and as a starch I had some Gorgonzola and Walnut Ravioli.
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
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.