Truffled Edamame Dip
Edamame. With earthy funky truffles. In dip format…
Edamame steamed in an half inch of boiling water. Shelled, into processor with a splash of the steaming water, S&P. While processor is running, drizzle in some olive oil until it’s a nice consistency. Then a bit of fresh squeezed lemon juice and a pour of truffle oil. Taste- add more salt/lemon/truffle oil as needed.
Pita chips, chilled Grüner Veltliner. Hey now.
The Audition Plate
The recent audition (no word yet….) required a plated savory dish. I was going for three things — first, there was no kitchen at the studio so I wanted to serve something that was tasty while unheated. Second – it had to look pretty. And third, I was going for a little edge. So here’s the result:
Chicken liver mousse, garnished with crunchy grey sea salt and a fresh thyme sprig. Raw shaved brussels sprout salad with pomegranate arils and candied spicy pecans, lightly dressed with a mustard vinaigrette. Crisp toasted baguette rounds. And finally a pomegranate gelée molded into a tiny Glock 9 mil. pistol – a little sour/sweet note to take out those rich livers.
So yes – I essentially served chicken livers, raw brussels sprouts and an inappropriately-shaped jello. Risky much?
Maddie’s Favorite Chicken
The Tot loves this. And super-simple too.
Boneless skinless chicken breast, pounded thin with a meat mallet. Cover with a freezer bag or a triple layer of plastic wrap before pounding — prevents raw chicken from flying everywhere.
Drizzle with canola oil, sprinkle generously with salt, pepper and garlic powder. Into screaming hot pan, flip when browned. Add a knob of butter into the pan just before chicken is cooked through, baste with a spoon. And that’s it.