We’re coming into the season of bountiful vegetables, fruits, and herbs. This is the season to produce heart healthy light and tasty dishes that will provide the kind of sustenance that will energize our spirit and satisfy our hunger.
Some cliches are true, “You are what you eat” is one that hits the proverbial nail on the head. Today I will provide you with a three course meal that can be executed with little effort and little skill in the kitchen.
First Course: Caprese Salad PAZAZ™ Style
Wine Pairing – Erioca Riesling (Chateau Ste Michelle/Dr. Loosen)
Heirloom Tomatoes (preferably Beefsteak variety) slice into quarter inch diameter portions.
Then salt (sea salt) and pepper the Tomatoes to taste.
Place these in the center of the plate in a flower configuration.
On top of the Tomato flower place a single Buffalo Mozzarella ball preferably from Campania Italy.
Again salt and pepper to taste.
Surround the tomato flower with (again preferably) a 4 Leaves Balsamic Vinegar from Modena.
Garnish with a sprig of Basil to complete the picture.
2nd Course: Organic Chicken Breast over Asparagus PAZAZ™ Style
Wine Pairing – Cloudy Bay Sauvignon Blanc (New Zealand)
Begin with Organic Chicken Breast salt (sea salt) and pepper.
Pan Sear with olive oil light brown on both sides in saute pan.
Turn oven to 350 degrees.
Place Organic Chicken Breast on PAZAZ™ Silicone Baking Mat inside of the PAZAZ™ Heavy Duty Aluminum Baking Sheet Pan.
Cook Chicken for 10 minutes and then check internal temperature with temperature gauge (145 degrees) is the target. Then rest Chicken for 9 minutes on the PAZAZ™ Steel Mesh Cooling Rack.
On the side mix fresh Basil, Thyme, Mint, with Cranberry/Pear Balsamic Vinegar (Olive Press) to taste.
Boil Asparagus in sea salt water until slightly soft.
Take Asparagus and place in mixing bowl with olive oil, and Nakano brand Rice Vinegar Roasted Garlic and mix gently.
Place Asparagus in center of plate in a thatched configuration. Then place the Chicken on top of the Asparagus drizzling the contents from the mixing bowl over the Chicken. Garnish with edible nasturtium flowers.
3rd Course: Sabayon over Strawberries
Wine Pairing – Inniskillin Vidal Ice Wine (Niagara on the Lake, Canada)
- 8 Large Egg Yolks at room temperature
- 3/4 Cup Dry Marsala Wine
- 1/2 Cup of Sugar
- 1 Pint of Strawberries
Put the Egg Yolks, Marsala Wine and then Sugar into a large Copper or Stainless Steel Mixing Bowl.
Set the Bowl over a Large Saucepan filled with 1 Inch of barely simmering Water. Using a hand held Electric Mixer on Low Speed beat the Egg Yolk mixture until it is Hot and the Mixture forms a Ribbon when the Beaters are lifted, 5-8 minutes. Don’t cook Sabayon for too long or it will curdle.
Put the Strawberries in stemmed glasses or in bowls and either server immediately or refrigerate for up to one hour. This dish is much better served warm.
Perhaps course three isn’t the healthiest but it is a wonderful way to end the meal with a light and frothy dessert you will fall in love with.
Enjoy the meal and remember to take time and reflect on the many blessings we have and the special people in our lives.
This blog is sponsored by PAZAZ™ “The Magic of Cooking” Kitchen tools for the discerning chef. Please go to my web site at pazazshop.com to purchase my Non-Stick Silicone Baking Mat, Heavy Duty Aluminum Baking Sheet Pan, and the Steel Mesh Cooking Rack.