Fall Foods and Musings

The first thing I said when I logged on to Pirouette today was, "God, I've missed blogging!" My faithful readers have probably been wondering why I have been MIA. I only have one thing to say in my defense -- I've wandered into the morass of quick and lazy cooking. I decided to escape last night, realizing that my palate was slowly dying of boredom. More on that later.

Fall is here. Fruits like pears and apples are beginning to adorn food websites. I am tempted with a childish delight to crunch every fall leaf (the few that I see -- I am from LA) and kick every cone on the ground.

But I am also thinking about the recent changes and decisions in my own life. I made one in particular while huffing on the elliptical trainer at 6 a.m. this morning: I am going to spend more time on the things that are important and a little less on things that are urgent. Important things are defined as that "life to-do list" -- making that creme brulee recipe you've been dying to try, sending a thank-you note vs. an e-card, taking the time to kiss and spend time with your kids vs. checking the mountain of email newsletters that are piled up in your inbox. As I am a perfectionist with a million things on her to do list at all times, this will be no easy task.

But I am willing to try.

Here are a few that I thought about (in no particular order):

1. Laugh more, worry less.
2. Cook meals that take contemplation and time.
3. Start the novel that's been brewing in my mind for the last few weeks.
4. Escape the quick-food rut -- which I did by making roasted chicken with grape tomatoes, cilantro and garbanzo beans last night.

The weeks of summer heat and reluctance to turn on the stove to 450 faded away as I lovingly massaged the spicy garbanzo bean mixture, adding a little extra garlic because it is my personal belief that garlic makes darn near anything taste good.

Gone were the summer days of salads (and only salads) because of the elusive tone that I am determined to see in my upper arms.

And gone were the days of speeding through the organic food market and silently wondering what cooks the fastest.

I explained to someone today that good food is all about experience -- taking the time to include the things that are important, yet not urgent: flavor, texture, color and presentation.

He laughed.

So here's my personal urge for important cooking, in a little less highbrow language: If it ain't pretty, don't eat it.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika:
(Adapted from Bon Appetit)



Ingredients:
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspooon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt (I prefer Greek yogurt)
4 chicken breast halves with bones
1 15-ounce can garbanzo beans
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro

Directions:
Preheat oven to 450F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Tiramisu's Fiery Chicken

I am afraid of bland food (post traumatic stress from a bad cooking experience), especially chicken. So, when I got an easy recipe from my grandmother for a marinade that she swore was to die for, I was excited to make it until I was finishing the mix. My cooking antennae went up, so I ventured on my own path.

Here's my fiery-hot chicken:
Ingredients:
about a 1/2 tsp. of salt
about a 1/2 tsp. of pepper
Three or four pinches of red chile peppers (flakes)
Two tbs. of minced onion
Half stick of butter
Cup of lemon juice
Three cloves of garlic, crushed
Four green onions, chopped
Tsp. of parsley flakes
1 heaping tbsp. of Tony Chachere seasoning.


1. Set your oven on broil (depending on how strong your oven is, you may have to use the lower-temperature function.) Take thawed organic chicken breasts (for however many tummies you need to feed) sprinkle each side with salt, pepper and minced onion.



2. In a separate bowl, mix lemon juice, butter, green onions, chile peppers (more if you like extra spicy), garlic cloves, parsley and Tony Chachere's (which we call cacciatore's in my house).




3. Spray a 17 x 12 x 2 inch glass dish with Pam and lay the chicken inside. Pour half the mixture over the breasts and pop in the oven on the top rack for about 15-20 minutes. Watch it close, 'cuz it can burn fast.




4. Turn chicken, pour the other half of the mixture and pop back in the oven for another 15 minutes.



5. Take out and eat! Is delish with steamed asparagus.