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Warm Spiced Chicken with Cumin Yogurt Sauce

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Warm Cardamom Spiced Chicken with Yogurt Cumin Sauce

Warm spices are the balm of Autumn. Cozy and seductive to warm the evening with out the zing of picante. Cardamom is not a big time spice in the overall scheme of things. Derived from lovely green pod seeds, the scent is a soft spice, truly like non other. Often it’s used in sweet dishes, but can hold it’s own here quite nicely.

This season has turned into a whirlwind of sorts for me that I hadn’t imagined. For starters, this semester at Columbia is far more intense in regards to reading and writing (about 3x more) than last semester! I hadn’t really counted on that- and so I had agreed over the summer to make a few road trips delivering wedding cakes hither and yon to make a little extra spending money. As many of you already know I used to own a custom wedding cake business here in NYC for about 25 years. Now retired I only lend a hand from time to time when needed. A very dear old client of mine insisted on the cake I used to make for her as a girl for her wedding- in Palm Beach, Florida 2 weeks ago. At the time I thought it could be a romantic road trip. So many miles later I had done a very successful, but exhausting, there and back over the long weekend.

Now this weekend I am off to Indianapolis with yet another cake!! Only 2/3rd’s the distance (ha!)- but more importantly I flew off to Dallas last weekend to be by the side of my beautiful fiancee at her induction to the TWU Women’s Softball Hall of Fame. A tremendous honor to her and her team that has an even more amazing story behind it.

The short version is a small women’s college softball team from Denton, TX, with a cutting edge and militant coach, worked and strove together to become the David that beat the big college Goliath’s at the National Championship in 1979. A team with no money (using an empty swimming pool as a batting cage for example), but with so much grit and determination and phenomenal talent- beat the unbelievable odds.

I had heard some of the stories of the grueling practices, and the harshness of the coach. Hearing the shared experiences of these amazing women, and to find out that what I thought were exaggerations were, in fact, down played- well it just humbled me and made me so incredibly proud of my girl. I love you baby, you are truly amazing!

apricot couscous with pistachios

All of this is to explain why I’ve been a little out of pocket here- and to also express that eating well during this time has been a challenge, as you could imagine.

Which leads me to this dish, which is SO quick to make, so flavorful and so healthy, that taking the few minutes to pull it together was healing for my soul. (I am also packing some leftovers for the road tomorrow).

While the couscous cooks the marinade is tossed together and rubbed into the chicken, and the additions for the couscous chopped. Once the pasta is cooked it’s only a few minutes on the grill with the chicken and the dish is ready to go. Honestly, from water in pot to table, it was 20 minutes.

I hope you enjoy it- and see you when I get back!

Warm Spiced Chicken with Cumin Yogurt Sauce
You can find cardamom in the spice isle either whole or ground. You may also use cumin for a slightly more intense flavor is that is more readily available to you.
serves 4
 
4T mild olive oil
1T ground cardamom
1 clove of garlic, finely minced
1 large pinch of salt
4 chicken breasts, boneless, skinless, pounded to an even thickness
 
8oz plain greek yogurt
1t minced cumin seeds
1T olive oil
2T milk or water to thin if desired
generous pinch of salt
 
For CousCous:
 
1.5 c Israeli Couscous
2c water
.25c diced apricots
1 scallion finely chopped
grated zest and juice from 1 tangerine
.25c pistachios, rough chopped
 
 
First prepare couscous. Bring water to boil in a small saucepan and then stir in the couscous. Allow to simmer for approx 10 mins, then remove from heat and cover to allow the pasta to steam finish.
 
Meanwhile, combine the zest and juice, apricots and scallion in a large bowl and set aside.
 
On a large plate combine the oil, cardamom and salt and stir to combine. Rub marinade into the chicken and set aside. Heat a grill pan.
 
In separate small bowl combine the yogurt, cumin, salt, oil. Add water or milk to thin if desired.
 
When the couscous is off the fire, grill your chicken breasts approximately 4 minutes per side, or until done.
 
Combine the cooked couscous in the bowl with tangerine juice and apricots and gently stir to combine.
 
Divide onto four plate equal amounts of couscous and sprinkle with pistachio nuts. Serve one chicken breast per plate. Serve the yogurt sauce on the side.

Warm and Spicey Clam Broth with Cous Cous

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The cool is coming in and already I am feeling the day’s light getting shorter. Aside from the childish pleasure of running out the door and not having to remember a sweater- I love the long days of golden light that we get in the summer months in the North, and I will really miss them.

I love the Fall though. More than anything, I truly enjoy the change. I am reminded every few months that no matter how much I desire it, change is happening. Life is a river. We are the river- and it’s joyous to embrace the flow. Have you ever swam against a strong current and then tried swimming with it? Going against is hard and you get nowhere fast- but going with nature’s flow makes one feel powerful and exhilarated. It’s hand over fist glory- Look at MEEEEEEEEEEEE!

My birthday is coming up soon. It’s a big one. One that makes a person usually take a few moments to evaluate. One often asks:  Is this where I expected I’d be at this point in my life? The answer is, I am always here. I am always in this moment right here, right where I am supposed to be. So decade markers mean nothing as I move forward into change, they simply just do not matter.

I used to resist change. I used to fight for the exact spot and location of where I wanted to be, and then hold onto it for dear life. I thought this was right and good- I also thought it was success.

I now think differently.

Change means growth. Change means lessons learned (hopefully). Change is life.

Besides, who really wants to complain?  Cooler days means it’s more fun to turn the oven on, or invest an afternoon in a roast. It’s also wonderful for a soup like this one- warm and spicy and easy to make. So perfect for sharing on a cloudy day when there is nowhere to go. Steaming bowls of broth, warm friends and glasses of crisp wine.

Cooler weather is also wonderful for snuggle lovely sweaters- and really, don’t you just love that feeling when the air nips and your sweater keeps you warm and toasty? I just have to remember now to pull one down from the shelf and take it with me.

A small lesson learned. (hopefully)

Spicey Clam Broth with Cous Cous
any small clam will work in this dish from vongole, to cherry stones. If you’re not a fan of clams, you can substitute shrimp or fish filets too.
 
serves 2
 
1T Olive Oil
1 clove of garlic, minced
generous pinch of red chili flakes
1c rough chopped tomatoes
3c of mild vegetable broth or chicken broth
.33c whole wheat cous cous 
2 dozen cherrystone clams
Cilantro to garnish
S&P to taste
 
In large sauce pan warm the oil and gently sautee the garlic. After 2 minutes add the tomatoes and chili flakes. Cook until the tomatoes are wilted but still juicy-about 3 minutes.
 
Add in the broth and bring to the boil. Add the cous cous and gently boil for 15 minutes.
 
Add the scrubbed clean clams and cover the pot. Allow to cook for another 4-5 minutes until the clams are open. Turn off from heat and allow to stand for 2-3 minutes.
 
Serve into shallow bowls and garnish with fresh cilantro leaves.
 
 
 
***This dish is wonderful with a Viognier or a light Chardonnay***
 
 

Saffron Aioli Oil Lobster with Creamy Basil Pasta

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I’ve been reading all summer about the bountiful harvest of Maine lobsters- and it’s been killing me. Since I’ve been on the road so much, I haven’t had the chance to get my hands on any!!! Finally….Finally! I had the time and logistics to make a purchase.

Since last summer I’ve been hankering for a lobster roll. One of the magazines around here did a story on the best lobster rolls in NYC and it’s been on my mind ever since. Sure- we can get lobsters all year round- but it, well…. just didn’t seem right to eat a lobster roll without leaves on the trees.

So on Saturday I was in the neighborhood of my favorite fish monger and for cheap, chose me a beauty, and lugged him home.
But the crazy thing is that when I finally got home I didn’t want a lobster roll- I wanted something schmancier. Not sure why exactly, I guess because I thought this lobster was just so beautiful I wanted to do him justice. I shouldn’t get like that, I mean, I’ve steamed and eaten a boatload of lobster in my days- maybe because it was just the two of us?
I steamed him up the night before and let the whole thing chill overnight. Meanwhile I mulled over my options.
Lobster is a rich meat and needs a substantial sauce to go with it. The classic melted butter is case in point. I thought about making a handmade mayonnaise which I could make tangy and ethereal, almost like a sabayon- and that lead me to aioli- which lead me to an oil, rather than a mayonnaise.

I mashed up a clove of garlic and crushed in a healthy pinch of saffron, then drizzled in just a small bit of olive oil and made a gorgeous orange-y yellow paste. Then I added a bit more oil, and a pinch of salt, and let it rest a bit to mellow.
To accompany the earthy and low tone lobster, I made a fine linguini, tossed in some fresh chopped basil, a healthy grind of black pepper and a dollop of mascarpone. A little bit of pasta water added in spoon by spoon was all it needed to make a creamy sauce. It had the strength to partner with the lobster and the basil added the top note of freshness that the plate needed.

Can I tell you what? This-dish-is-DEEEEELICIOUS! The kind of delicious that you want to bang on neighbor’s doors and make them take a bite. The kind of delicious that you should really be planning an evening around it- especially a romantic one.

The kitchen smelled of saffron and garlic, and the always alluring, basil- and then the taste Oooooohhh…. sensual on all levels.

Now go grab a lobster- and your lover- and make a memorable meal. Then please, please, write me back and tell you about it. My love is 1500 miles away right now- I would appreciate the vicarious thrill.

Saffron Aioli Lobster and Creamy Basil Linguini
serves 2
 
2- 1.25-1.5# lobsters
1 clove fresh garlic
generous pinch of saffron
.25 c olive oil
S&P
 
 
5oz fine linguini- dried
3T fine chopped fresh basil
3T mascarpone or creme fraiche
reserved pasta water (put aside a cup, you won’t need it all)
S&P
 
 
 
I served my lobster cool/room temperature, but this can me made hot and just keep a bowl of the aioli oil on the side for dipping.
 
To be just a little humane, I put my lobster in the freezer for about an hour to lull him to never never land. I get a little freaky about active lobsters being plunked into a pot. 
 
In a large pot with a lid, bring 1.5″ of water to the boil. Add the lobster and cover the pot. Steam for 7 then turn off the heat and let sit for 2 more mins. DO NOT overcook your lobster. I find this method of gentle cooking at the end yields more tender meat and prevents over cooking.
 
Remove the lobsters and let cool a few minutes before breaking apart.
 
In a pestle, crush a clove of garlic into a rough paste, add the saffron, a T or so of oil and salt and pound into a creamy paste. Then add remaining oil and stir to combine. Allow to sit for at least 20 mins.
 
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For the pasta- cook the pasta to al dente, approximately 7 minutes, drain- reserving a cup of cooking water, rinse quickly and toss with a glug of olive oil.
 
In a large bowl put the mascarpone and basil, S&P and enough pasta water to mix it all into a creamy sauce. Then simply toss in the pasta.
 
 
 
 
 
Enjoy!!!