Florentine Butter Chicken

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Photo Credit: Greg DuPree, Food & Wine Magazine, 2019.
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This recipe is inspired by Editor in Chief Hunter Lewis’ trip to 150-year-old Trattoria Sostanza in Florence. The chicken is cooked in a combination of cultured butter and olive oil. Cultured butter has a higher butterfat content, with a slight tang from those cultures. The butterfat gives cultured butter a slightly higher smoke point and, when combined with olive oil, gives enough cooking time to finish the chicken and the sauce simultaneously. If the butter is darkening too quickly, remove it from the heat and continue to baste with the hot butter.

 

And I have to add, this recipe made for the most spoon tender and moist chicken breast that you will ever encounter.It’s like having a taste of Tuscany in your own kitchen in 30 minutes or less.

Recipe by
Hunter Lewis, Editor in Chief
Food & Wine Magazine
September 2019

Serves 2

Ingredients:

1 large egg, beaten
1/4 cup all-purpose flour
Two 7-ounce boneless, skinless chicken breasts, lightly pounded to 3/4-inch thickness
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
3 tablespoons olive oil
1/4 cup fresh lemon juice
Lemon slices, for garnish
Sprigs of fresh flat leaf parsley, for garnish

Directions:

Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.

Remove from heat, and carefully pour in lemon juice. Note: the butter will start to bubble and brown.

Using a spatula place the chicken breast in the middle of the plate and garnish with lemon slices and parsley.Serve immediately.

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Roasted Parsnip Fries

Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from  Cooking Light

Photo Credit:  Greg Dupree,  Cooking Lightm 2018.

If you are looking for something different to go along with a classic cheeseburger or a new chip for your fish and chips, then a side order of roasted parsnips may be just the ticket for you. Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts.This dish is so easy to make and would also be just as delicious with roasted chicken or a grilled steak, given their natural sweetness that caramelizes in the oven for a delicious flavor.

Servings 6

Ingredients:
3 pounds parsnips
3 tablespoons olive oil
Sea salt, to taste
Ground black pepper, to taste
¼ cup chopped fresh parsley
Lemon wedges, for serving

Directions:
Preheat the oven to 425 ° F.

Line a baking sheet with parchment paper.

Using a vegetable peeler, peel the parsnips, then cut into evenly sized matchsticks.

Place the parsnips in a large bowl and toss with the olive oil, salt, and pepper.

Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize. Place in the oven.

Roast for about 20 to 25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10 to 15 minutes, until tender and golden.

Toss with parsley and serve with lemon wedges.

 

Cook’s Notes:
Note on cooking times: The exact time varies depending on how big the matchsticks are, so make sure to check on them once in a while to see if they’ve become caramelized and fork tender. That’s when you know they’re done.

In this recipe,  the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to substitute the herbs with chives, dill, rosemary or even grated Parmesan cheese based on your preferences. You really can’t go wrong!


Upside Down Blood Orange and Kumquat Pineapple Cake

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Brightened up your winter diet with seasonal citrus fruit season, And nothing has more flair than a blood orange. The sweet, sour, tangy and unbelievably bright blood orange is bursting with juicy flavor that is reminiscent of an orange, tangerine and lemon, all they while drenched in its own crimson uniqueness. This cake definitely lets the orange’s ruby flesh shine. We also kumquats. And the hidden surprise of pineapple to the batter. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Serves 8 to 10

Ingredients:
3 blood oranges, thinly sliced
1 dozen kumquats, thinly sliced
1 cup granulated sugar
½ cup  water
½ teaspoon ground cardamom
½ cup unsalted butter, melted
½ cup of extra virgin olive oil
2 large eggs at room temperature
1 cup crushed pineapple, drained
Zest of one lemon, for garnish

Directions:
Preheat oven to 325°F (163°C).

Liberally spray the cake pan and line the pan with parchment paper.

To make the candied citrus fruits by whisking together the sugar and water in a large sauce pan. Heat on medium heat until slightly thickened, about 5 minutes. Gently add the sliced oranges and kumquats and simmer on low heat for an additional 3 minutes and then remove from the heat.

Layer the cake pan with the slices covering the entire bottom of the pan and gently pour ½ cup of the remaining syrup over the slices.

To make the cake batter, prepare your wet and dry ingredients. In a large bowl,whisk the dry ingredients, the flour, sugar, baking powder, salt and cardamom together until well combined. in a second bowl, whisk together the wet ingredients, the butter, olive oil,eggs and pineapple until combined into a homogeneous mixture, about 2 minutes. Fold the dry ingredients into the wet ingredients only until just combine, do not over mix.

Pour the batter into pan over the citrus fruit. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter, remove the parchment paper. Allow the cake to cool completely before serving. Sprinkle with lemon zest, if desired.

 

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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