Taste With The Eyes

Stuffed chicken breast served with a baby arugula salad with a light Champagne herb sauce.

Sauté minced shallots in butter, add Champagne and reduce slightly. Add equal amounts of chopped tarragon and parsley, then whisk in a small dollop of crème fraîche. Season to taste.

Cook’s Tip: To keep the sauce light, reduce the champagne by less than half.

Take a double boneless breast, make two vertical slices into the meaty part of the breast to make pockets for the stuffing.

The stuffing is made with ground chicken, butter, onion, celery, parsley, thyme, chicken stock, and seasoned bread cubes (store-bought, follow package instructions). Season the chicken then pack the stuffing into the pockets. Use a wooden skewer to secure.
Bake at 350 degrees for about one hour.

The slightly chilled Champagne sauce is used as the dressing for baby arugula, tomato, herb salad.

The secret to this dish is lots of fresh herbs: Parsley, Thyme, Tarragon and Sage.

Chop the herbs in a 3:1 ratio with 3 parts Italian parsley to one part each; thyme, tarragon, and sage.

About 1/4 cup of the fresh herbs are added to the risotto just a couple minutes before it is finished cooking.

Toss the tomatoes with the herbs, sea salt, and a drizzle of olive oil.

Seasoned jumbo scallops from Mexico’s Bahía Magdalena are sautéed to “medium-rare” in olive oil and butter.

I love this dish paired with a 2005 TREANA WHITE 50% Viognier 50% Marsanne from California’s Central Coast just south of Monterey Bay. A description from their website: “Light gold. Exotic, perfumed aromas of ripe peach, melon, floral honey and anise. Broad and lush, with creamy orchard and pit fruit flavors deepened by honey and dried nuts. The melon flavor returns on the persistent, chewy finish.” Delicious.

White Beans with Caviar inspired by Sophia Loren

“I’ve been fortunate to have had frequent encounters with caviar. At first glance, the pairing of caviar with beans might seem sinful. But remember the Cinderella story, and the splendid prince who falls in love with the humble, poor-as-a-church-mouse Cinderella. Well, marrying beans with caviar has the same charm.” Sophia, from her Recipes & Memories Cookbook

Cooked cannellini beans, at room temperature, are mashed with a drop of the best grade olive oil and a pinch of grey salt, topped with Alverta White Sturgeon Caviar from Petrossian Paris.

Alverta’s color is dark and rich; farmed from mature, white sturgeon in the clear, cold waters of northern California; its medium size bead has a pleasantly firm grain and nutty, buttery flavor.

A special thanks to Don & Kristy for the fish eggs 🙂

Littleneck Clams and Italian Sausage
In a Fragrant Broth Over Linguini

Brown the Italian sausage in olive oil, then add finely chopped shallots, minced garlic, fennel seeds, and hot paprika.
Cook until the shallots are soft.
Add a splash of vermouth, reduce slightly then add chicken stock and bring to a boil.
Add rinsed clams and cook over moderate heat.
When the clams open, they are tender, flavorful and ready to eat.
Garnish with chopped parsley, serve with the flavorful broth over linguini.

Cedar Key Aquaculture Farms, growing their distinct 100% farm-raised Cedar Key Sweets Littleneck Clam (M. mercenaria, the Northern Hard Clam). Clam life begins in the hatchery located in Cedar Key, Florida. Then the baby clams are planted on State of Florida permitted aquaculture leases located in Cedar Key and Boca Grande, Florida in water designated for shellfish activity. Here the clams are grown to market size and are harvested as needed.

Chorizo Sausage and Onion with Cheddar Cheese Omelette

This Mexican Style Chorizo is fresh pork sausage made with dried chiles, garlic, paprika, dried Mexican oregano, ground cumin, salt and vinegar. Mexican Chorizo differs from Spanish and Portuguese Chorizo, as it is fresh, not smoked or cured, and the ingredients vary slightly.

Sauté chopped white onion in olive oil, then add the fresh chorizo, cook through.

Melt butter in a non-stick pan. Beat 3 eggs with salt and pepper. Cook the eggs, gently lifting them with a spatula, so the uncooked egg flows under the cooked egg. This method makes a wonderful fluffy omelette with a tender and creamy center (it looks like a flower).

Generously sprinkle the egg with shredded sharp cheddar cheese. Then top with the hot chorizo mixture. Fold in half onto a plate, garnish with sour cream.

We make a “Man’s Pizza,” too. It has double meat.