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November 05, 2007
Errands/Shopping = Hunting/Gathering
Because I needed to visit the post office, I ended up walking home through our neighborhood's shopping district.
I like 24th Street. It's lined with specialized shops that are locally owned and staffed by people who are largely savvy and pleasant. I don't usually have time to run the gauntlet and put together a freestyle dinner on the way home, so today, I took advantage:
- corner market for onion, asparagus, half-and-half and a black cherry soda
- butcher for boneless chicken breasts, pancetta and large prawns
- wine shop for a bottle of Columbia Valley Riesling
- bakery for raisin-pecan rugelach
- bagel store for a nosh to go with tomorrow's coffee
I also stopped by the hardware store for paint stripper, latex gloves, and air filter, steel wool and a dropcloth (more on that project later).
I got home and cleaned the kitchen thoroughly before setting to work pounding the chicken breasts flat between parchment paper. In a bowl, I combined finely chopped onion with goat cheese, Herbes de Provence, garlic, pepper and sea salt.
I spread the onion-cheese mixture in a thin layer across the chicken and added a secondary layer of pancetta. I butterflied the prawns and laid them out in the center before rolling them up into the tidy packages below:
After arranging them in a glass baking dish, I topped each one with garlic, ground pepper, basil and sea salt before drizzling with a bit of olive oil. For extra savor, I sprinkled on a few pinches of gluten-free baking mix. I enjoy skinless chicken breasts, but they feel so prim and virtuous I feel compelled to add a sensuous crunch.
It's in the oven now at 350 degrees. I'll turn it up higher near the end to brown them and will plate them on a bed of steamed rice with the asparagus, glass of Riesling on the side. Will post again with another photo when it all comes together.
The half-and-half will be used to make ice cream with my fabulous KitchenAid standing mixer -- combined with some minced ginger, blackberries, raspberries and strawberries, it should create a funky flavor that will either delight or torment the palate.
Posted by Your Protagonist at November 5, 2007 07:36 PM