Thursday, April 26, 2012
By George, I think she's got it!
Monday, April 23, 2012
Today
Monday, April 16, 2012
Perspective
RADIOHEAD
Sunday, April 15, 2012
Easter!
Sunday, April 8, 2012
Monday, April 2, 2012
What Kate Ate
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp oil
- zest of 1 lime
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 2 tbsp soy sauce
- 1 1/2 tsp kosher salt
- 2 tbsp sugar
- 2 tsp curry powder
- 1/2 cup coconut milk
- pinch cayenne
- 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
- 1/4 cup chopped fresh cilantro
- Fresh limes, cut into wedges
- Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
- Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
- Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
- Mix all remaining ingredients except fresh cilantro and limes.
- Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
- Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
- Once you are ready to cook the chicken, remove each breast from the marinade.
- Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
- In a heavy skillet or grill pan, heat a splash of oil over high heat.
- Cook the chicken in batches to prevent over crowding the pan.
- Place the breasts in the hot pan and cook without turning for a couple minutes
- Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
- Place cooked breasts over rice and drizzle remaining sauce on top.
- Sprinkle with fresh lime juice and cilantro.
Sunday, April 1, 2012
Outstanding In The Field
"Our mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.
Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.
Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table."
From east to west and north to south, strangers gather to feast together on the food from their very own region. I love the part that says, "Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table)." That just sounds so cool to me! I've really been more attentive lately to the things I put into my body. This year I've committed to a healthier life style. This event just seems like a great way to celebrate our beautiful earth and the nutrients she provides us! Check out where this traveling dinner party will be closest to you. We'll be in Seattle this summer and I've found two different locations we could attend. Let's hope we can save our pennies to go! It's a little (ok, A LOT) pricey but a girl can dream right? I'll let you know if we go. I'm sure it's going to be fabulous!