Chicken in Provencal Garlic Sauce

Whenever I see recipes for pan-sauteed chicken, I'm always amazed at the fact that they seem to miss one essential step: no one pounds their chicken.

For me, that's the first step to any successful sauteed chicken dish. You don't pound it as flat as you would for a scallopine, but if you pound it to a uniform thickness, you end up with a much better result.

Also featured in this recipe is freshly-grown garlic! We bought 4 started sets this spring and ended up with 3 small-ish bulbs. I was a bit afraid as to how they turned out but the one I peeled ended up wonderful - fragrant and spicy.


Chicken in Provencal Garlic Sauce

3 boneless skinless chicken breasts, pounded to 1/2" thickness
Sel de Provence and freshly ground black pepper
1 medium onion, chopped
3 cloves garlic, sliced
1 cup chicken broth
1/4 cup white wine
herbes de provence

Heat a large pan over medium heat. Add oil and heat thru. Season chicken breasts lightly with salt and pepper. Add chicken to pan and sautee 5 minutes, turning halfway thru, until done. Remove from pan and keep warm.

If necessary, add a bit more olive oil to pan. Add onion and garlic and sautee 3 minutes or until translucent. Add chicken broth to pan and stir, scraping browned bits from the bottom of the pan. Add in wine and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until reduced. Add chicken to pan and simmer in the sauce for another 3 minutes.

Serve chicken and sauce over rice.

Dude Ranch Beef Stew with Herbed Dumplings

The dumplings were actually supposed to be lavender but I nixed the idea because the stew itself was on the "sweet" side and I wanted something more savory to contrast it with.

In retrospect, I would use less orange peel than the recipe called for. A good 3" slice would have been more than enough, in my opinion, to flavor the stew.

Dude Ranch Beef Stew with Herbed Dumplings

4 lb beef roast, well trimmed and cut into 1" chunks
3/4 cup flour
5 tsp lavender, well ground in spice grinder, divided
1 tsp sea salt
1 tsp ground black pepper
1/4 cup olive oil, plus 3 tbsp
2 white onions, diced
1 medium leek, chopped
1 tbsp garlic, minced (about 4 cloves)
4 cups beef broth
1/4 cup whiskey
2 bay leaves
2 tsp thyme
1 tsp parsley
1 orange
4 carrots, peeled and chopped
3/4 lb yukon gold potatoes (about 4), cut into 1/2" chunks
8 oz button mushrooms, sliced

for the dumplings
3/4 cup flour
1/8 cup parmesan cheese
1/2 cup buttermilk
thyme
salt

Combine the flour, 2 tsp lavender, salt and pepper in a large bowl. Add beef chunks and toss to coat.

Heat large stock pot over medium heat. Add 1/4 cup olive oil and heat thru. Working in batches, add beef to pan and sautee, stirring occasionally, until beef begins to brown. Remove beef to bowl and set aside.

Add remaining olive oil to pot. Add onion, leek and garlic and sautee about 5 minutes or until onions are translucent. Add beef broth and whiskey to the pot, scraping the bottom to loosen any browned bits. Add beef back to pot. Using a vegetable peeler, peel a 3" strip of orange zest from the orange and add to pot. Add remaining lavender and herbs. Stir well, cover and reduce heat to low. Simmer 45 minutes until the beef is tender. Add carrots and potatoes, cover again and simmer another 30-45 minutes or until vegetables are tender.

Meanwhile, to prepare the dumplings, combine the flour, cheese, thyme and salt in a medium bowl. Add buttermilk and stir until just combined. Set aside.

One the carrots and potatoes are fork tender, add the mushrooms to the pot. Gently spoon dollops of the dumplings - about 1 tbsp each - to the pot. Let simmer on low 5-10 minutes uncovered. Then replace cover and let simmer another 10 minutes or until dumplings are fluffy and cooked all the way thru (test with a skewer). Ladel stew into bowls and serve immediately.

Chili Lavender Turkey Pot Pie

What a delicious way to use leftover roast turkey breast. The original recipe, from The Lavender Cookbook by Sharon Shipley, called for a handmade crust with spices, but I didn't have time so Pillsbury it was.

This recipe has quite a kick to it, so you may feel the need to dial it down a notch. I had to make some substitutions, so here is the recipe as I made it.

Chili Lavender Turkey Pot Pie

1 lb butternut squash, peeled and cubed
1 medium carrot, chopped
1/4 cup vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp chipotle chile powder
2 tbsp spiced lavender seasoning *see note
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup frozen corn kernels
2 14-oz cans diced tomatoes, undrained
1 can black beans, drained and rinsed
1 1/2 lbs turkey breast, chopped into 1" cubes
salt and pepper to taste
pre-made pie crust

Bring a large pot of salted water to a boil. Add diced butternut squash and blanch for 6 minutes or until tender. Remove to a colander with a slotted spoon. Add carrot to water and blanch for 4 minutes. Pour into colander.

Reduce heat to medium and return pot to burner. Add oil and heat thru. Add onions, garlic, chipotle and lavender seasoning. Sautee 5 minutes or until onion is translucent. Add the peppers and corn and sautee 5 minutes. Add tomatoes and bring to a simmer. Simmer 10 minutes, stirring occasionally, until liquid is slightly reduced. Add remaining ingredients, stirring to coat. Reduce heat to medium low, cover, and simmer for 5-10 minutes or until warmed thru. Season with salt and pepper. Transfer filling to a large (3qt) baking dish and let cool. Remove pie crust from fridge and let warm to room temperature.

Preheat oven to 375. Roll out pie crust to fit baking dish. Place pie crust on top, overlapping the edges of the dish and sealing them with your fingers. Cut 2 or 3 vent holes in the top. Bake 30 - 40 minutes or until bubbly and the crust is golden brown. Remove from oven and let stand 5 minutes before serving.

Spiced Lavender Seasoning

I had to make a couple substitutions in this from the original.

2 tsp cumin seeds
1 tsp coriander seeds
2 tsp dried lavender
2 tsp dried oregano
2 tsp harissa
1 tsp ground black pepper
dash of sea salt

Add cumin and coriander to a small skillet to toast, about 3-5 minutes. Remove from heat and add to mortar or spice grinder. Add lavender and crush the mixture with a pestil until well combined. Add oregano, harissa, pepper and salt and mix until well combined. Store in air tight container.

Provencale Roast Turkey Breast with Pan Veggies

A delicious way to get your thanksgiving turkey fix without all the heavy trimmings.

Provençale Roast Turkey Breast with Pan Veggies

2 tbsp Herbes de Provance
2 tbsp lemon juice
2 tsp kosher salt
1/2 tsp black pepper
3 cloves garlic
1 7lb turkey breast

4 medium carrots, chopped
1 bunch celery, chopped
1 shallot, minced
4 cloves garlic, minced
1 medium butternut squash, peeled and cubed

Combine herbes, lemon juice, salt, black pepper, and garlic. Stir until salt dissolves.

Rinse turkey breast and pat dry. Place in roasting pan on a rack. Using your hands, loosen the skin from the turkey breast. Liberally apply herb mixture to the breast, under the skin. Let sit at room temp for about 1 hour.

Preheat oven to 400*. Add vegetables to bottom of the roasting pan. Place turkey in oven. Cook for 1 hour 30 minutes or until a thermometer stuck in the breast reads 180. Remove from oven, loosely tent with tinfoil and let rest 15 minutes.

Remove veggies from pan into a colander to drain remaining drippings. Place pan on burner, add 2 cups of water or broth and warm, whisking to remove browned bits from the bottom. Combine 1/4 cup of cold water with 2 tbsp corn starch. Add to pan and whisk constantly until thickened.

Carve turkey and plate breast meat with veggies. Serve with gravy.

* For convection, heat oven to 350 and cook 1 hour or until a thermometer reads 180.

White Bean, Kale and Meatball Soup

I mentioned in my Swedish Meatballs post that I doubled the recipe to turn half of them into my take on Italian Wedding Soup. It actually ended up not being wedding soup at all but some general conglomeration of the meatballs, kale and white beans. It was tasty, though.

Two things about my soups - I almost always use dry vermouth in them. Not a lot but just enough to impart that herbal essence that, IMO, adds a huge amount of depth of taste.

The same thing goes for lavender. A little bit goes a long way but it adds an earthiness to meat-based soups and stews that I absolutely love.

White Bean, Kale and Meatball Soup

olive oil
2 cloves garlic, chopped
1 bunch kale, chopped or torn into pieces
dry vermouth
Leftover meatballs
1 can no-salt added white beans, undrained
2 tsp Tuscan Sunset seasoning (or similar salt-free Italian seasoning)
1/2 tsp lavender, finely crushed
3 cups chicken broth
1 cup beef broth
water

Heat a large stock pot over medium heat. Add olive oil and heat thru. Add garlic and sautee until golden brown, about 2 minutes. Add kale and sautee until lightly braised, about 3 minutes. Deglace pan with a splash of dry vermouth and stir until evaporated.

Add meatballs, beans and seasoning to pot. Add chicken and beef broth and bring to a simmer. Reduce heat to low, cover and simmer 30 minutes, adding water as necessary. Serve hot.

Lavender Chicken Chili - Crockpot Version

I few weeks ago I made this great recipe, Lavender Chicken Chili with White Beans, for the in-laws. I had planned to make it again this weekend but never got around to it.

So yesterday I modified it and made it in the crockpot. I think it actually turned out better this way.

Lavender Chicken Chili - Crockpot Version

1 lb great northern beans, rinsed and picked over
2 tbsp olive oil
2 medium onion, diced
4 cloves garlic, crushed
1 lb ground turkey
2 jalapeño, seeded and diced
1 tbsp ground cumin
1 tbsp lavender
1 1/2 tsp dried oregano
1 tsp marjoram
1/2 tsp savory
1/4 tsp cayenne pepper
dash of chipotle powder
6 cups chicken broth (or 3 cups chicken stock & 3 cups water)
2 lb boneless, skinless chicken breasts, diced
3 cups grated White Cheddar cheese, divided
salt and pepper to taste

Place beans in a large bowl. Add enough cold water so they're covered by 3 inches. Let soak overnight.

Heat a large skillet over medium heat. Add olive oil and warm thru. Add in ground chicken and brown, about 5 minutes. Add onion, garlic and jalapeno, sauteeing 2 minutes until fragrant.

Add contents of skillet to crockpot. Drain the beans and add to the crockpot as well. Add in cumin and spices thru chipotle powder and stir to combine. Add the broth, cover and cook on low for 6-8 hours.

Heat skillet over medium heat, add in olive oil. Add diced chicken breast to skillet and sautee about 5 minutes. Add cooked chicken to crockpot, turn heat to high, cover and cook another 45 minutes to an hour, stirring occasionally. Season to taste with salt and pepper.

Prior to serving, stir in 1 cup of the cheddar cheese, stirring until melted. Ladle into bowls and serve with various garnishes (remaining cheese, cilantro, salsa, lime wedges, etc.).

Lavender Chicken Chili with White Beans

I made this last night for the in-laws. Delish! A great, hearty meal on a cold fall day.

Lavender Chicken Chili with White Beans

1 lb great northern beans, rinsed and picked over
2 tbsp olive oil
2 lb boneless, skinless chicken breasts, diced
2 medium onion, diced
4 cloves garlic, crushed
1 lb ground turkey
2 jalapeño, seeded and diced
1 tbsp ground cumin
1 tbsp lavender
1 1/2 tsp dried oregano
1 tsp marjoram
1/2 tsp savory
1/4 tsp cayenne pepper
dash of chipotle powder
6 cups chicken broth (or 3 cups chicken stock & 3 cups water)
3 cups grated White Cheddar cheese, divided
salt and pepper to taste

Place beans in a large bowl. Add enough cold water so they're covered by 3 inches. Let soak overnight.

Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic, sauteeing 2 minutes until fragrant. Add in ground chicken and brown, about 5 minutes. Add diced chicken breasts and continue sauteeing, browning the chicken on all sides, about another 5 minutes. Add in jalapeno, cumin and spices thru chipotle powder and stir to combine. Sautee for another 2 minutes.

Drain the beans and add to the pot. Add the broth and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Remove lid and simmer another hour or more, stirring occasionally, until beans are very tender and the chili has thickened. Season with salt and pepper.

Prior to serving, stir in 1 cup of the cheddar cheese, stirring until melted. Ladle into bowls and serve with various garnishes (remaining cheese, cilantro, salsa, lime wedges, etc.).

Lavender Chicken Breasts in Champagne Sauce

It seems to me that so many people don't cook with champagne enough. Maybe it's the concept that champagne should only be uncorked to celebrate.

IMO, any day is a good day to have champagne. Why wait for New Years Eve or a wedding? Champagne is actually a wonderful wine to cook with and to pair food with. It's excellent with tapas, fried foods (think egg rolls), a variety of seafood and chicken dishes and sushi!

Which is why it really shines in this dish. A light sauce, chicken delicately seasoned and prepared, and mushrooms (mushrooms and champagne are classic pairing). It's based off of a recipe from The Lavender Cookbook, though I didn't quite follow all instructions. I paired it with Mushroom Risotto.

Lavender Chicken Breasts in Champagne Sauce

1/4 cup lemon juice
1 tsp dried thyme
1 tsp dried lavender
sea salt
pepper
3 boneless, skinless chicken breasts

1/2 tbsp evoo
2 tbsp butter
1 cup thinly sliced button mushrooms
1/4 cup shallot, minced
1/4 cup Champagne
1/4 cup chicken broth
1/2 tbsp chicken stock (not broth!)

Combine the herbs in a pestle and grind with mortar until aromatic. Combine with lemon juice in a bag, add chicken breasts and marinade for 20 minutes. Discard marinade.

Heat skillet over medium heat. Add in olive oil and butter and heat until butter is melted. Add chicken breasts and brown on both sides, about 7 minutes. Remove chicken from skillet and keep warm.

Add the mushrooms and shallot to skillet. Sautee for 4-5 minutes, stirring constantly. Add the Champagne, broth and stock. Simmer for 10 minutes. Return chicken to skillet and simmer for 15 minutes or until chicken is done.

Wine Pairing: Champagne, of course!

Split Pea Soup

Growing up one of the few things my dad did in the kitchen was make soup. The two he made most often were Chicken Noodle - which is awesome! homemade noodles! - and Split Pea Soup. The latter made me gag. I'd have to vacate the house when he was making it because just the smell made me nauseous. I refused to eat it. When I met The Spouse, this was a food dislike we had in common, so it didn't cause any issues.

Fast forward to last winter. Strange events led us to being at my sister's house unexpectedly. She invited us to stay for dinner. When asked what they were having, she replied "Pea Soup."

The Spouse pulled a face as I looked at the non-stinky stock pot bubbling away on the stove. "Is that Dad's recipe? Cause I've never been a fan."

"God, no. Here, try it."

I took a tentative taste and my eyes widened. "Honey, try this!" The Spouse took a small mouthful and said "It doesn't suck! In fact, it tastes really good!"

The problem is, my sister is much like me - she cooks off the cuff and doesn't really write anything down. She gave me a vague idea of what had gone in the soup. I've been dying to try my hand at it since then and today I finally got a chance. I don't know if it's identical to what she did but it was still damn tasty!

Split Pea Soup

2 cups split peas, rinsed
1 quart beef broth
1 ham shank
1 onion, chopped
3 stalks celery, chopped
1 cup carrots, chopped
dry vermouth
1 tsp salt
1/2 tsp pepper
1/4 tsp marjoram
1 bay leaf
a pinch of lavender

Place the rinsed split peas in a stock pot and cover them with about 1 1/2 quart of water. Bring to a simmer for 10 minutes, then let sit for 1 hour (or soak them overnight). Add in the 1 quart of beef broth and the ham shank. Turn heat on and bring to a boil. Reduce heat to a simmer and let cook for 1 1/2 hours.

Meanwhile, heat a large skillet over medium heat. Add in about 1 tbsp olive oil and heat thru. Add in onion, celery and carrots and sautee about 1 minute. Add in dry vermouth (about 1/4 cup) and continue sauteeing until onion begins to soften (about 3 minutes). Add vegetable mix to stock pot and stir. Add in spices and a dash more vermouth. Let soup simmer another 15 minutes.

Remove ham shank from pot, remove meat from the bone. Butcher the meat (remove the skin, tendons, and chop up) and add back to pot. Simmer another 30 minutes. Serve immediately.

Stuffed Peppers with Lavender Couscous

Last December, The Spouse spent 2 weeks in India for off-shore work. About a month ago, one of the guys he met and trained in India came here to the US for more work and training. So, tonight, we extended an invitation for dinner.

The big pre-requisite for dinner was that it had to be meatless. My pre-requisite was that I was not going to make Indian food because, quite frankly, that would be silly.

We had initially thought about making my famous Vegetarian Lasagna but thought "Hey, I can cook a brand-new meal for company. Why not? If it sucks, we can always get a pizza." But it turned out great! The recipe originally called for prosciutto, but I just left it out completely.

Stuffed Peppers with Lavender Couscous

1 cup uncooked couscous
2 tbsp unsalted butter
1 cup vegetable broth
2 tsp lavender, finely ground
3 tbsp olive oil
1 can artichoke hearts, drained and quartered
2 shallots, chopped
1/2 cup olives (such as nicoise or kalamata), cut in half and pitted
1/2 cup pine nuts, toasted
3/4 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
1/2 lb fresh mozzarella, cut into slices

Place the couscous in a large heatproof bowl and top with butter. Bring the broth and lavender to a boil in a small saucepan and pour over the couscous. Stir, cover the bowl, and set aside for 10 minutes. Fluff with a fork and set aside.

Heat 3 tbsp of the oil in a large skillet over medium heat. Add the artichokes and shallots. Sautee 10 minutes for until the artichokes are soft and slightly browned. Stir into the couscous and let cool slightly. Add the olives, pine nuts, and parmesan. Stir well and season with salt and pepper.

Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outside of the peppers with the remaining 1 tsp olive oil. Evenly divide the couscous mixture among the peppers. Place in a 13 x 9 inch baking dish, evenly distribute the mozzarella over the peppers.

Pour about 1/2 inch of water in the bottom of the baking dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are very tender. Cool slightly before serving.

Chicken Provencal w/ Sauteed Spniach and Pine Nuts

Wednesday nights are my serious cooking nights. Most other nights of the week are difficult with our schedule. Monday I have agility with The Dog. Tuesday nights The Spouse has indoor soccer. Thursday is a question-mark day. Friday is hard to say whether either of us wants to cook or not. And the weekends are usually filled with family events, soccer, etc.

Wednesday, however, The Dog has daycare, so he's not pesty in the kitchen, so we always try to make an effort to do a nice dinner.

Tonight I had taken out some chicken breasts but had no idea what to do with them. I searched online but couldn't find anything to inspire me. I called The Spouse and asked what he was in the mood for and got the Shrug over the phone. When pressed, he said "Something Mediterranean." Gee, that's specific, since "Mediterranean" can span anything from Spain to Greece to North Africa. Added to that, I REALLY did not want to have to run to the store to pick up one or two ingredients to make some recipe.

The resulting dinner was strictly from our pantry. And, best of all, could be adjusted to be suitable for grilling during the summer with a light salad.

Serve with Sauteed Spinach with Pine Nuts and Goat Cheese.

Chicken Provencal
4 boneless, skinless chicken breasts
1 cup buttermilk (I mixed 1 cup skim milk with 1 tbsp lemon juice)
~1 cup whole wheat flour
~1/4 cup wheat germ
herbes de provence
sea salt
ground pepper
1 tbsp butter, divided
1 1/2 tbsp olive oil, divided
1 large shallot, finely diced
3 cloves garlic, finely diced
1/3 cup white wine
1/3 cup chicken broth
1/3 cup lemon juice

Mix together the wheat flour, wheat germ, herbes, salt and pepper and spread on a plate. Mix the wine, broth and lemon juice.

Pound chicken breasts flat with meat mallet. Dip in buttermilk, then dredge thru flour mixture. Set aside.

Heat large skillet over medium heat. Add in 1/2 tbsp butter and 1/2 tbsp olive oil until butter is melted. Sautee 2 of the chicken breasts for 5 minutes, turning halfway thru. Remove from pan and keep warm. Add in remaining 1/2 tbsp butter and 1/2 tbsp olive oil. Repeat with remaining 2 chicken breasts. Remove from heat and keep warm with the others.

Warm remaining 1/2 tbsp olive oil in pan. Sautee shallots and garlic until lightly browned. Deglace pan with wine/broth mixture. Bring to a boil. Add chicken back to pan. Reduce heat to a simmer. Continue to simmer until chicken is done.

Plating: Remove chicken from pan and plate. Plate spinach, sprinkle with goat cheese. Increase heat on sauce and reduce the sauce until slightly thickened (30 seconds). Pour sauce over chicken breasts. Serve immediately.

Wine pairing: I paired this with a Nobilo 2007 Sauvignon Blanc (from Marlborough valley in New Zealand)

Roasted Lavender Chicken

This recipe comes from "The Lavender Cookbook", which I discovered on a recent trip to San Antonio. We were there with friends of ours and were doing a tour of Hill Country wineries, and towards the end of the afternoon we were at Becker Vineyards (who have provided wines for several state dinners at the White House) when I saw this cookbook. I picked up a copy for my sister, who was dog-sitting for us, plus some organic lavender for us both. Later that evening, while flipping thru the book, I lamented that I hadn't picked up a copy for myself. So Gin, bless her, ordered a copy for me. She's also the person responsible for the Wine Lover's Cookbook, while Beth got me several more Riedel Vinum glasses. I think they conspired together. ;)

Either way, this was a recipe from The Lavender Cookbook by Sharon Shipley. I made a few changes, and am printing the recipe as I cooked it (with notations where the cookbook differed drastically). Cooking with lavender is complicated and, when overdone, can result in a dish tasting soapy or perfume-y, neither of which are desired. So I err on the side of caution when using lavender in my cooking.

Roasted Lavender Chicken with Roasted Shallots and Carrots
Chicken
3/4 cup dry white wine
1/4 cup honey (cookbook says you can use lavender honey)
1/4 cup grated lemon zest (skipped)
1/4 cup Dijon mustard
1 tbsp freshly ground black pepper
1 1/2 tsp lemon juice
1 tsp sea salt
1/2 tsp dried culinary lavender buds, finely ground
8 boneless, skinless chicken breasts (recipe calls for breasts with skin)

Vegetables
sea salt
2 lbs baby carrots
1/2 lbs shallots, peeled and cut in half
2 garlic heads, separated into cloves and peeled
1 tbsp fresh thyme leacves
1 tsp honey (recipe calls for lavender honey)
1 cup chicken broth
2 tbsp Glace de Poulet Gold (optional)
Fresh lavender sprigs (optional)

To make the chicken: In a large bowl, mix the wine, lemon zest, honey, mustard, oil, pepper, lemon juice, salt and lavender. Add the chicken and turn to coat. Cover and refrigerate for 4 hours.

To make the vegetables: Preheat the oven to 350*F.

Bring about a half bot of water to boil in a large saucepan. Season with salt and add the carrots. Boil for 5 minutes, then drain. Transfer to a bowl of ice water to cool; drain.

In a large bowl, mix the carrots, shallots, garlic, thyme, and honey. Transfer to a large roasting pan. Remove chicken from the marinade and place on top of the vegetables; discard the remaining marinade.

Mix the broth and glace de poulet (if using). Pour half into the roasting pan. Roast, basting frequently, for 45 minugtes, or until the chicken is no longer pink when tested with a sharp knife and the skin is nicely browned. Add extra stock as necessary while basting. Transfer the chicken to the center of a platter and surround with the vegetables. Garnish with lavender sprigs.