Monthly Meal: May 2007

This has been the perfect month for Northern California — a few days of heat, some foggy days, and a lot of sunny perfection. I’ve been eating fewer heavy winter foods lately, but I haven’t completely transitioned into my summer food phase yet. So, this month’s recipe is a good in-between meal, for when it’s warmer but you’re not quite ready for watermelon. Also, this makes a great all-in-one meal, though you can always add side dishes if you’d like.

MAIN DISH

Chicken with Saffron Rice and Peas

INGREDIENTS
-2 or three chicken breasts, depending on size
-1 Tbsp. red palm oil
-1/2 large yellow onion, chopped
-2 cloves garlic, minced
-1 tsp. paprika
-1 c. long-grain white rice
-1/2 to 3/4 c. dry white wine
-1 14 oz. can whole peeled tomatoes, diced (save juice!)
-less than 1 c. chicken broth
-less than 1/2 tsp. saffron threads, crumbled
-1 bay leaf, not California*
-3/4 c. frozen peas
-freshly ground black pepper, to taste
-sea salt, to taste

*The California bay leaf is a little too bitter and intense for this particular recipe, so use a milder variety.

DIRECTIONS

Pat chicken dry and season well with salt and pepper. In a well-seasoned 12″ cast iron skillet, heat oil over medium-high heat. When oil is hot, brown chicken on all sides, about 10 minutes, maybe a few minutes more if the pieces are thick. Set chicken aside.

Turn heat down to medium-low. Add chopped onion and cook until clear. Add garlic, paprika, and rice. Sprinkle with sea salt and cook for one minute. Add wine and boil, uncovered, for two minutes. Stir in diced tomatoes, tomato juice, chicken broth, saffron, and the bay leaf. Nestle chicken into rice, adding any juice that may have accumulated while it was set aside.

Cover and cook over low heat until chicken is cooked through, rice is tender, and most of the liquid is absorbed, about 15 minutes. Remove from heat and stir in peas. Cover skillet, let stand 10 minutes. Discard bay leaf and serve.

Serves two, with leftovers for one.

DESSERT

Strawberry Shortcake

INGREDIENTS:
-1 1/2 c. all-purpose flour
-1/4 c. sugar
-1/4 tsp. baking soda
-2 tsp. baking powder
-dash of salt
-1/4 c. coconut oil, softened
-milk, about 1/2 cup
-strawberries, sliced
-fresh raw cream
-powdered sugar
-vanilla extract

DIRECTIONS:

Preheat oven to 425º. In a Cuisinart or other food processor, blend dry ingredients. Add coconut oil, blend mixture until it has the texture of cornmeal. Add milk JUST UNTIL mixture comes together, then immediately stop processing. On a floured surface, pat dough until about 1″ thick, and cut into two pieces (triangular, if possible). Place on baking sheet and sprinkle with sugar. Bake for 8–10 minutes, until edges are slightly brown.

While shortcake is baking, slice as many strawberries as desired. With a hand mixer, whip cream, powdered sugar, and vanilla in a medium bowl. Whip until stiff peaks form. (Don’t mix for too long, or you’ll have sweet vanilla butter, which is gross.)

Once the shortcake is done, slice each piece in half horizontally and fill with sliced strawberries. Place the top half back on, and cover with more strawberries and whipped cream.

Serves two to three.

MUSIC

Album: Travis, The Boy With No Name

I’ve been listening to Travis for several years, and this is by far his most upbeat album. That isn’t say that it’s cheery, exactly; it’s just much less depressed than some of his other music. I think it reflects this time of year perfectly, somewhere in between spring and summer. “My Eyes” is my favorite song, and you can check out a video of one of my favorite comedians doing his take on “Selfish Jean” over here.