Vinegar-Braised Chicken with Leeks

San Francisco, 2007

Joe and I leave for San Francisco, a land far far away teaming with seafood and sourdough, this Wednesday!  We booked this 7-day California trip with the intention of touring a bajillion apartments in order to nail down a 3-year lease. However, it wasn't until after we booked this trip that we found out that may not be the best idea, unless we want to start paying rent immediately. Considering this is early May and we wouldn't be moving in until late June, we can't exactly dish out two months worth of rent in addition to what we are already paying in Denver.  So stay tuned... Joe and I may become hippies and live in our car until we can find housing this summer.  

But more on California later...  This morning I wish to share with you another seasonal recipe that I prepared last week. 

Vinegar-Braised Chicken with Leeks

Vinegar-Braised Chicken with Leeks,
a seasonal, one-dish wonder.

This dish is wonderful in so many ways.  You only dirty one pan and when served with a crusty loaf of bread, you have a fabulously spring supper on the table within an hour!  I adapted this recipe from Food & Wine, and by cutting the recipe in half I was able to cut the work in half, too. As you can see, I only used one pan to brown the chicken, then cook the leeks.  Everything was combined together and roasted, chicken fat-side up, without the expense of dirtying other skillets and roasting pans. The last step required removing the crispy, oh-so-tender thighs out of the pan in order to stir in a few more ingredients (peas, herbs and creme fraiche, or whole-fat yogurt in my case).  Serve and be seduced!

Is it weird that chicken thighs (prepared well)
are perhaps my favorite cut of meat?

After roasting the pan in the oven, the chicken skin crisps
right up and leaves the vinegary leeks caramelized
and reduced in chicken fat.  Your kitchen will smell
 amazing at this point!

This dinner was prepared last week, at the tail end of Joe's back-to-back internal medicine and oncology rotations (in other words, a zombie replaces my husband and he wonders the hospital halls nonstop), so I ended up enjoying the leftovers for dinner twice more before we were able to share a meal together again.  But, we have nothing be togetherness in the months (and traveling) to come!

Great food makes great company, too.

Penne with Asparagus and Cherry Tomatoes

Asparagus, please meet cherry tomatoes.

Whenever I encounter healthy, tender bunches of asparagus on the shelves of my grocery store or stacked neatly at farmer's markets, I can't help but pile at least a few bunches into my basket.  I also simply adore tomatoes, especially handfuls of tart "sugar balls" known better as cherry tomatoes.  So, when I came home from the grocery store a few weeks ago with a bag of asparagus and a 3-lb box of cherry tomatoes I was in my own little bubble of total veggie bliss!  The result = many wonderful meals, including the discovery of my new favorite recipe of spring.  Just look...

Penne with Asparagus and Cherry Tomatoes

I have spent the past 10 minutes trying to think of a succinct title for this recipe, wanting to use such words as "springtime" and "whole-wheat" and "picnic-worthy," but I am confident that the named ingredients will do enough alluring.  I know there are other asparagus-lovers out there... and if you aren't one, you may become one after trying this recipe below. I've already made it three times and don't plan on stopping there.  

Saute the asparagus and garlic for a bit.

Add more color and sauce ingredients, then cook some more.
Wham!  Already looking beautiful.

Penne pasta is awaiting the addition of this fresh, chunky,
and totally flavor-packed sauce.

The white beans add an Italian flair. I used Great Northern.

This radiant whole-wheat pasta dish stands its own as a springtime go-to recipe, and yes, a totally picnic-worthy meal.  Just add wine and sunshine! 

Pass the Parm, please!

Penne with Asparagus and Cherry Tomatoes

Recipe modified from the Food Network

1 box whole-wheat penne pasta

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

2 cups cherry tomatoes, cut in half

2 cups white beans, canned or prepared from dry, drained

3 Tbsp olive oil

1 Tbsp extra-virgin olive oil

2 garlic cloves, minced

1/2 chicken stock

1 cup grated Parmesan

1 Tbsp dried basil (or 2 Tbsp fresh, torn)

Salt and pepper, to taste

Cook penne according to direction on the box until al dente, using salted water. Drain, toss with 1 Tbsp extra virgin olive oil in a large serving bowl and set aside.  In the meantime, heat the oil over medium-high heat in a large pan. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and season with salt and pepper. Cook until slightly soft, about 4 minutes. Add the cherry tomatoes, cook another 2 minutes. Pour the chicken stock into the pan and bring to the mixture to a simmer. Add the beans and dried basil (if using fresh, add the basil at the final mixing step). Cook until the tomatoes start to shrink and the sauce reduces by half, about 3-5 minutes. Add the warm, cooked vegetables and reduced sauce to the penne pasta and toss. Finally, add 1/2 cup parmesan, mix, season with S&P to taste, and serve with remaining cheese sprinkled on top. 

Weekends are Wonderful

Weekends so wonderful when they can be savored without a to-do list taping you on the shoulder or without any plans whatsoever.  I finally got one of those weekends and have relished every second.  Dozing in bed without an alarm, brewing coffee in my Chemex, eating leftovers for breakfast while browsing food blogs... these simple joys make immensely happy.

Chemex coffee love.

Lima Bean Gratin with a side of crusty sourdough for a
lovely Saturday morning breakfast.  

As I have been floating from one food blog to the next (gasping from amazement at what other food enthusiasts are whipping up in their kitchens) I realize that I have been absolutely terrible about blogging my own culinary endeavors.  No excuses come to mind other than that I've been lazy. Perhaps even reluctant.  Now, on this beautiful Sunday morning, I am feeling a bit guilty thinking, How could I have let so many great meals go un-blogged?!  I mean, I've been cooking delightful spring dishes one after the other.  I guess I just craved getting swept away in the natural rhythm of cooking with spontaneity... with pure enjoyment.  Not to mention, this habit is an easy one to repeat since [cooking] - [blogging] = [less hassle].  Like trying to manipulate a camera with greasy fingers, policing all random drippings or crumbs from the rims of serving plates, making your hungry husband (or other dinner guests) wait impatiently to eat until after the cook has capered around the table snapping final photos.


To make up for a bit of lost time, I did snap some photos from a tasty weeknight dinner from this past week. I simply browned some honey-glazed pork chops in a bit of oil in a pan, then roasted them at high heat for a few minutes until juicy and tender.  They were served along side some roasted radishes, including their green tops, and a beautiful batard.  The recipes came from the food geniuses at Food & Wine (a website I am currently completely obsessed with).  Eating this meal made me think I was attending an outdoor French-country dinner party surrounded by vast rolling hills of silver-colored grasses and an amber sunset the color of our ale.  Oh, the places my mind takes me!

Menu:

Honey-Glazed Pork Chops

Roasted Whole Radishes

French Batard

"Stranger" Ale (Left Hand Brewing Co.)

These tender, blushing radishes stole the meal's spotlight.

Joe and I enjoyed this meal slowly, but as you can see from the picture below, we still finished eating before the sun had disappeared.  A sure sign that summer is on the horizon!  Soon we will be spending the precious hours of twilight at our roof-top getaway once again.

Slow food. 

Ahh... there, I feel like I've somewhat satiated my blogging responsibilities.  I shall leave you with a few other reasons as to why I love weekends.  Having time to read...

The Essential New York Times Cook Book,
by Amanda Hesser (aka my culinary idol).

Yes, I read cookbooks like they are novels. Stop that cackling!  And also, staying up late to bake whatever my sweet tooth is craving...  

Double Butterscotch Refrigerator Cookies

And saving a few for my hubby who works ridiculously nuts hours at the hospital.  Until next time (soon)!

Signs of Spring

Spring arrived early in Colorado and defiantly kicked Winter straight out!  The official first day of Spring was March 20th, however, I estimate that it was instead sometime mid-February.  I say this because Denver did not see even one snowflake in March, which is typically the snowiest time of year. That goes without saying that the Rocky Mountains were equally desperate for some snowfall.  Skiing conditions have quickly accelerated from mediocre to poor as temperatures continue to hover in the 50-60s, and no base to shield the slopes from the plentiful sunshine.  Instead of rising at daybreak on the weekends to catch the best snow on the mountains, Joe and I have made a comfortable habit of sleeping in. Instead of airy "powder" snow, we wait until the sun has had a chance to transform frozen "crud" into sloppy "mashed potatoes."  Nevertheless, spring is wonderful in all of its flamboyance.  In Denver the air hangs thick with perfumes of new buds and delicate blossoms.  Pastel pink and bold yellow flowers seem to magnify the blue hues of the sky and the bright greens of the grass.  I even notice that my own perennial tendencies make me stand taller in the sun's warming rays and I feel as energized as the bees bobbing for pollen around my feet.  

Cheesman Park has many happy trees, all trying on their
new springtime wardrobes.

Perhaps my favorite thing about spring is the promise of fresh produce.  I adore the excitement that surrounds the reopening of local farmer's markets.  Under those green and tan canopies lie bunches of carrots, berries and radishes, mounds of fresh peas, peppers and onions, many still dusted with the soil from which they came.  Since spring came early this year the produce isles of the grocery stores are brimming in new color since there are still a few weeks until the markets open.  I brought home bags of asparagus and leeks and mushrooms and strawberries and green onions and carrots and new potatoes!  One of my favorite holidays, Easter, falls within this re-birthing harvest cycle.  It goes without saying that I've been sparing plenty of time to play in my kitchen, in addition to playing outside, these past few weeks (and not enough time blogging about it).   

Here is a pictorial sampling of some holiday inspired food that Joe and I have devoured this Easter weekend.  Seasonal ingredients include organic leeks, locally grown potatoes and fresh-of-the-farm eggs.  Instead of dying boiled eggs this year (as my inner child loves to do!), I decided to bake a quiche with a crispy potato crust.  There are so many ways to prepare quiche that I simply call this dish, Spring Quiche.  The simplicity of the fresh ingredients make this dish shine as a brunch dish or light supper meal.  The potato crust makes such a fresh change to a flour-based crust.  I especially cherish how its appearance resembles a bird's nest!

Potato crust. Simply peel and shred one potato, mix with
olive oil and press into the sides of a pie dish. Bake and
then fill with the remaining quiche components. 

Bake the potato crust first, then fill with chopped leeks and top with beaten eggs, milk, salt and pepper.  Sprinkle generously with your favorite cheese (I used sharp white cheddar) and bake until crispy on the outside and firm in the inside.  I recommend letting your quiche sit until room temperature, or at least half and hour, to make sure that the egg has set in the middle.  So grab a cup of coffee and adore your quiche a while before making it disappear...

While the oven was still hot, I roasted the unused leek
greens with olive oil and sea salt until tender. 

Spring Quiche, with fresh leeks and a crispy potato
(bottom) and cheddar (top) crust.

The culinary traditions of Good Friday framed a perfect opportunity to try out some additional spring favorites, such as fish, asparagus, green onions and citrus.  I made a simple duo of oven-roasted salmon fillets topped in a soy, sesame oil and garlic glaze, served on a bed of asparagus roasted in a sea salt and olive oil toss.  Everything was topped with sliced green onions and cracked pepper.  This dish is best consumed sizzling right out of the oven.  As a cook, sometimes it doesn't matter how well you time your dishes for plating... life can have other plans.  My poor husband was stuck at work until minutes before Friday mass started so we ended up reheated our dinner afterwards for a late-night meal.  It was well worth the wait!

Salmon and Roasted Asparagus dinner.
There is nothing like dressing up the dining table to set a
reflective tone for a meal to honor all of life's blessings.

And of course, who doesn't look forward to dessert?  Since I was pinched for time on Good Friday, I ended up making these zesty Lemon Bars early this morning.  Joe left again for the hospital around 5:45 AM so I decided to get up and be productive, too.  I never realized I liked wearing pajamas with an apron until today! The best part about morning baking is that your final product is ready for tasting as a sweet side to breakfast and coffee.  I have them stacked and ready for sampling as a treat for my honey when he arrives home from work (unfortunately probably very late tonight).  It will hard not to overeat on these tangy treats before dinner.  They pack a triple layer threat that includes a butter crumb crust bottom, chewy coconut, walnut and brown sugar center, and tangy-sweet icing with real lemon zest. 

Lemon Bars that make you pucker upon first taste, then
smile with each chew of their sweet,
nutty and buttery undertones. 

That leaves an egg bake for brunch and a ham dinner for Easter, right? Wrong. Joe and I are going to grab brunch at a local cake shop known as Cake Crumbs before driving out to the mountains for one (dare I say, last) day of skiing this season. We plan to hit up Breckenridge as they are predicting 60 degree temps and sunny skies.  Keystone and even Vail are pretty much skied out for the season.  Breck has Peak 10 still open and Arapahoe Basin is famous for an extended spring season.  Hamburgers will probably be on the menu tomorrow night, which isn't very festive but it's easy to pass up a little bit of tradition for weather this mild and mountains this beautiful.  Besides, Joe and I are only going to be in Colorado for few months longer, so we owe it to this state to spend every minute we can soaking up its majestic geographical offerings.   I'll leave you with a "taste" of what Arapahoe Basin is like this time of year...

The entire parking lot is bumpin' with smoking grills topped
with various meats, cases of cold brewskis, music, dogs,
banter, sunburns, and lots of laughter.  We got there at
10 AM and decided we were late for quite the pre-ski party.

The "kids" at play. We are heading back to the parking lot
party for a slow lunch, and yes that includes beers.
At A-basin, you typically spend more time tailgating than
you do on the mountain itself. 

Beer and ski gear, i.e "the weekend essentials!"
This weekend Chocolate Bunnies will also be added to the list.

Happy Easter, Passover, and Spring all!