Tag Archives: capers

A Few Of My Favorite Things

As we enter week 9 of self-sheltering, it’s interesting to learn what ingredients in your pantry you find absolutely necessary. Of course we all need an assortment of canned and frozen vegetables when fresh are not available, along with flour, yeast, pasta, rice, beans and an assortment of dried herbs and spices. I can’t live without, garlic, onions, olive oil and olives; but the one thing that surprised me to be near the top of my list was ‘capers’. I use them in so many ways, from chicken salad, pasta dishes, pizza, potato salad, to top fish, deviled eggs, and fresh relishes.

I buy them in 32 ounce jars from our local Mediterranean grocery store. They simply pack a punch, adding texture and tanginess when added to a variety of recipes. Capers have long been a favorite in the Mediterranean region. They are well-known for being a star ingredient in Italian, French and Spanish recipes.

One of the easiest and tastiest dishes you can make with capers is Chicken Piccata. The sauce is a combination of creamy, tart and lemony and is wonderful served with rice or pasta and comes together quickly. The chicken breasts are lightly breaded and pan-fried which assures that you control the cooking time so they stay moist. Two halved and butterflied breasts will easily feed four.

SILKY CHICKEN PICCATA

INGREDIENTS:

  • 12 ounces of linguine
  • 2 large chicken breasts, butterflied and halved
  • 1/3 cup all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic (3-4 garlic cloves), grated on a micro planer
  • 1 1/4 cups + 1 tablespoon chicken stock (homemade if you have it)
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons fresh lemon juice, plus 1 tablespoon zest
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons capers, rinsed

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INSTRUCTIONS:

  1. Boil salted water and cook 12 ounces of linguine according to package directions. Drain and lightly toss with a little olive oil.
  2. After butterflying your chicken breasts, let them rest at room temperature for 10 minutes. Mix together flour, salt and pepper to taste in a zip lock bag. Add chicken breast pieces and shake to distribute flour.
  3. Heat olive oil in a 12-inch non-stick skillet on medium high. Add chicken pieces to skillet. Sear chicken, undisturbed until brown on the bottom, about 4-5 minutes. Turn chicken over and cook opposite side until golden brown. You may need to adjust heat a little lower, for an additional 4-5 minutes (internal temperature should be 165 degrees). Remove from heat and tent with foil to keep warm.
  4. Add garlic to pan (add a little olive oil if necessary). Saute until slightly golden. Add 1 1/4 cups chicken stock. Bring to a boil, while scraping the bottom of the pan to release any browned bits. Allow stock to simmer till reduced by half, about 5 minutes.
  5. Whisk together remaining 1 tablespoon of stock with cornstarch, add to skillet along with lemon juice and zest. Allow to simmer until thickened slightly then remove from heat.
  6. Stir in butter and cream. Season with salt and pepper. Add chicken pieces back into sauce to reheat for 3 minutes.
  7. To serve, place a portion of pasta in a shallow bowl. Top with chicken, then sauce. Sprinkle capers and parsley on top.

Serves 4

“We can do no great things…only small things with great love.” —Mother Teresa

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Give Me Shelter

As I sit at my desk right now, my home is silent and I recognize the daily importance of silence in my life.  Silence is a dear friend, the kind of friend that can sit with you and not feel uncomfortable when listening to the sound of the heart.  We are so bombarded with noise; we are plugged in and turned on.  Unabated noise can be an onslaught of constant stimulation in a way that confuses, rather than comforts.

During this period of sheltering in place or social distancing,  we are offered an opportunity to listen to our own thoughts. Living a rural life offers periods of time when you don’t see many people, yet I am never lonely.  Our social time largely centers around our weekly appearance at our farmers market to sell our wares.  I can be quite a talker and this is a great time for discussion and sharing.  Now that this is not an option, I do miss the absence of that scheduled human contact; the hugs, the warm conversations with customers, friends and vendors.  However this extended time away from our social connections, allows us to pare down even further in the discovery of what we really value in our life.

Adversity has the power to change us if we are open to that change.  It is my sincere hope that people pause and reevaluate what is most important to them and then act on that knowledge.  May this challenging time provide the reset needed, and the catalyst for manifesting better lives for ourselves and each other.

SALMON WITH ARTICHOKES, CAPERS AND SPINACH

Make sure you have all you ingredients measured and prepped, as this comes together rather quickly.  You don’t want to overcook your salmon!

INGREDIENTS:

  • 2-4 wild caught salmon fillets, weighing approximately 6 ounces each
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 3 large garlic cloves, grated
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 can 15 oz. artichoke hearts, drained and chopped
  • 3 tablespoons capers, drained
  • 6 ounces fresh baby spinach
  • 1 cup heavy cream
  • 1/2 teaspoon sweet paprika

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INSTRUCTIONS:

  1.  You will want to sear your salmon in a 12 inch non-stick skillet over medium-high heat.  Heat 1 tablespoon olive oil in skillet.  Generously salt and pepper your fillets.
  2. When your oil is hot, add salmon fillets flesh side down (skin side up).  Sear for about 4 minutes.  Reduce heat to medium and turn each fillet over (skin side down).  Sear for another 4-5 minutes until salmon is almost flaky.
  3. Remove salmon from skillet.  In the same skillet, add chopped sun-dried tomatoes, grated garlic, chopped artichokes and capers. Cook, stirring for about 2 minutes.
  4. Add fresh spinach, and continue cooking, stirring occasionally until spinach wilts, 1-2 more minutes.
  5. Add heavy cream and paprika.  Bring to a simmer.  Simmer for 1-2 minutes more.  Taste and adjust for seasoning.
  6. Add fillets back to pan with vegetable and cream.  Heat gently for about 2 minutes.
  7. Serve with sauce spooned over fish.

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“It is in the shelter of each other that people live.  –Proverb

Bad To The Bone(less)

Yesterday was hot and humid at market; today our windows are closed after 2.5 inches of rain, with a high of 58 degrees.  Welcome to Michigan!  We have been very busy this week on the farm with planting lettuce, spinach, squash and potatoes.  Today is indeed a day of rest.  I think I have been overdosing on asparagus, so when planning dinner I decided on something fairly easy, yet piquant.  The result:  Chicken Piccata.

Because cutlets are lean and cook in just a few minutes, they produce very little drippings to use in a sauce.  A light coating of flour will act as an emulsifier and thickener, while a simple addition of fresh lemon slices, dry vermouth and capers create the classic piccata flavors.  Because I am gluten-free, I used a 1 to 1 All-Purpose flour from Bob’s Red Mill. Quick, easy, delicious.  Add a simple salad with a homemade vinaigrette and you have a meal that’s healthy and flavorful.

Chicken Piccata:

  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets about 1/4 of an inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 Tbsp. olive oil
  • 1/4 cup dry vermouth
  • 3 garlic cloves, minced
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. drained capers
  • 2 Tbsp. unsalted butter
  • 6 fresh lemon slices
  • 3 Tbsp. fresh parsley, minced

Season both sides of cutlets with salt and pepper, then dredge in flour.  Heat a skillet over medium-high, add olive oil until very warm.  Saute cutlets until golden on one side, about 3-4 minutes.  Turn over cutlets and saute the other side, covered for 1-2 minutes.  Transfer to platter.

Deglaze pan with vermouth and add minced garlic.  Cook until liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice and capers to pan.  Return cutlets to pan and cook on each side for about 1 minute. Transfer cutlets to warm plates.  Finish sauce with butter and lemon slices.  Once butter melts, pour sauce over cutlets.  Garnish with fresh parsley.

Melting butter with lemon slices

Melting butter with lemon slices

Bad to the Bone(less)!

Bad to the Bone(less)!

“It’s funny that day by day nothing changes.  Yet when you look back everything is different.”