Donna Walsifer
herbs and seeds
Recently my husband and I took a ride out to Gasko Family Farm and Greenhouses in Monroe Township, NJ. He’s been diligently crafting a plan for our side garden and planters. Although we like to shop local, for the number of plants he wanted, going to Gasko would be more economical. What a place! It was like Christmastime, but people were purchasing plants and nursey stock.
While we were there, I needed to fill in a few gaps in my herb garden. Gasko has an extensive collection of herbs that surely beats the local nurseries in my immediate area. Although most of my herbs survived the winter in the cold frame, my rosemary and parsley, didn’t fair as well. I also need to purchase basil for pesto and my fresh tomato sauce.
While we were there, I needed to fill in a few gaps in my herb garden. Gasko has an extensive collection of herbs that surely beats the local nurseries in my immediate area. Although most of my herbs survived the winter in the cold frame, my rosemary and parsley, didn’t fair as well. I also need to purchase basil for pesto and my fresh tomato sauce.
Last Monday in my NYT Cooking newsletter, Sam Sifton brought to the reader’s attention some older recipes on their website, one was for Chicken Caprese. One look at the accompanying picture and I decided right away that would be the night’s supper. For the recipe you’ll need boneless, skinless chicken breasts, salt, pepper, mozzarella, tomatoes, fresh basil leaves, olive oil, garlic and pesto. Did I mention this recipe takes just 25 minutes?
After reading some of the comments, I decided to butterfly and pound my boneless breasts, rather than making a pocket suggested by the recipe creator, Susan Spungen. I par-cooked the seasoned chicken breasts, then placed the filling on one half of the cutlet and folded the other half over. I baked them in a preheated 350° oven for approximately 10 minutes. Just before they were done, I added a dollop of pesto on the top of each to just heat it through and topped with a few basil leaves on before serving…. done!
What a delicious and different dish! The chicken was perfectly cooked, the filling remained in place and the mozzarella was nice and gooey! A wonderful weeknight meal with minimal fuss.
Next up, was Atlantic Cod, a special last week at Whole Foods. I turned to one of my favorite sources for recipes, NYT Cooking, and found a very quick (5 minute) recipe by Martha Rose Shulman for Cornmeal and Flax-Crusted Cod (or Snapper). I happen to keep flaxseed on hand, as well as cornmeal. Beside those two ingredients you’ll need all-purpose or rice flour, eggs, freshly ground pepper, cooking oil.
The fish is first dredged in flour, a dip into beaten eggs and finally coated with the cornmeal/flaxseed mixture. A quick fry until golden on both sides, and the meal’s main component is done! The crisp coating was terrific on the fish, which was moist and had an almost a nutty flavor. It’s another quick recipe to keep handy when you’re short on time.
After reading some of the comments, I decided to butterfly and pound my boneless breasts, rather than making a pocket suggested by the recipe creator, Susan Spungen. I par-cooked the seasoned chicken breasts, then placed the filling on one half of the cutlet and folded the other half over. I baked them in a preheated 350° oven for approximately 10 minutes. Just before they were done, I added a dollop of pesto on the top of each to just heat it through and topped with a few basil leaves on before serving…. done!
What a delicious and different dish! The chicken was perfectly cooked, the filling remained in place and the mozzarella was nice and gooey! A wonderful weeknight meal with minimal fuss.
Next up, was Atlantic Cod, a special last week at Whole Foods. I turned to one of my favorite sources for recipes, NYT Cooking, and found a very quick (5 minute) recipe by Martha Rose Shulman for Cornmeal and Flax-Crusted Cod (or Snapper). I happen to keep flaxseed on hand, as well as cornmeal. Beside those two ingredients you’ll need all-purpose or rice flour, eggs, freshly ground pepper, cooking oil.
The fish is first dredged in flour, a dip into beaten eggs and finally coated with the cornmeal/flaxseed mixture. A quick fry until golden on both sides, and the meal’s main component is done! The crisp coating was terrific on the fish, which was moist and had an almost a nutty flavor. It’s another quick recipe to keep handy when you’re short on time.
Chicken Caprese
By Susan Spungen
New York Times Cooking
Yield: 4 servings
Time: 25 minutes
INGREDIENTS
4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 ½ cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving
PREPARATION
By Susan Spungen
New York Times Cooking
Yield: 4 servings
Time: 25 minutes
INGREDIENTS
4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 ½ cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving
PREPARATION
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
ornmeal and Flax-Crusted Cod or Snapper
By Martha Rose Shulman
From at New York Times Cooking
Featured in: Seeds of Promise
Yield: Serves four
Time: 5 minutes
INGREDIENTS
1 ½ pounds snapper or cod fillets
Salt
freshly ground pepper
¼ cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
¼ cup flaxseeds, untoasted or toasted, coarsely ground
¼ cup all-purpose flour or rice flour
2 eggs, beaten
½ teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving
PREPARATION
By Martha Rose Shulman
From at New York Times Cooking
Featured in: Seeds of Promise
Yield: Serves four
Time: 5 minutes
INGREDIENTS
1 ½ pounds snapper or cod fillets
Salt
freshly ground pepper
¼ cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
¼ cup flaxseeds, untoasted or toasted, coarsely ground
¼ cup all-purpose flour or rice flour
2 eggs, beaten
½ teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving
PREPARATION
- Heat a large, heavy cast-iron skillet over medium-high heat (unless you’re planning to cook the fish later).
- Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
- Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
- Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.