Tuesday, August 7, 2007
3 tbsp. flour
1 tbsp. olive oil
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Salt and freshly ground black pepper
Place the chicken on plastic wrap and cover with more plastic wrap. Pound with a rolling pin or meat pounder until about 1/4-inch thick. Place the chicken in the flour and turn to coat on all sides. Heat the olive oil in a large skillet over medium-high heat. Shake off the excess flour and add chicken to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil.
Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce.
1/2 pound orzo
2 tbsp. butter
1 tbsp. olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chopped fresh flat-leaf parsley
Cook orzo in a large pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.
Original recipe from (Gourmet.)
2 cups flour
3 tsp baking powder
2 tablespoons sugar
1 stick unsalted butter, well chilled
2/3 to 3/4 cup milk
In a food processor combine the flour, baking powder and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a mixer and gently mix in the milk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flour absorb the liquid. Mix until dough is smooth and less sticky.
Pat the dough into a disk on a flour-dusted board. Using a cookie cutter, cut dough into 3" rounds and place on a cookie sheet. Bake for 10 to 15 minutes, until well risen and golden brown.
You know what to do now. Slice rounds in half lengthwise, open and top with sliced strawberries and freshly-whipped cream. A delicious breakfast!