Chimichurri Herb Mash
1 C. parsley, finely chopped
1 C. mint, finely chopped
1 C. basil, finely chopped
2 T. apple cider vinegar
2 T. lemon juice
1/2 tsp. red pepper flakes
1/4 C. olive oil
Salt & white pepper, to taste
Mix all of the above ingredients until well combined. Let sit for 30 minutes so that the flavors blend. Use to season mashed potatoes.
Preserved Lemon Cilantro- & Scallion Pesto
⅓ cup pepita (pumpkin) seeds or sesame seeds
1 T. chopped preserved lemon, seeds removed
1 T. fresh lime juice
1 T. chopped garlic
¼ tsp. fine sea salt, plus more
2 bunches scallions, cut into 1-inch lengths (2 C.)
1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)
6 T. vegetable oil
2 T. soy sauce, plus more
Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.
Champagne Chicken
1 C. champagne
12 sprigs fresh thyme, minced
3 T. fresh lime juice
4 cloves garlic, chopped
2 large sprigs fresh rosemary, minced
2 boneless, skinless chicken breast halves
½ tsp. salt
¼ tsp. freshly ground pepper
Fresh rosemary sprigs
Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.
Tomato, Camembert & Gruyere Tart
1 1/2 C. all purpose flour
6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2–3 T. extra virgin olive oil
1 T. water
1 T. Dijon mustard
1/2 C. Gruyere, grated
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
6 ounces Camembert, sliced into 1/8-inch strips
1/3 C. extra virgin olive oil
1/4 C. fresh parsley, chopped
1/4 C. fresh basil, chopped
1 tsp. fresh rosemary, finely chopped
1 T. fresh thyme leaves
1 clove garlic, minced
Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.