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Apr 26

BONELESS, SKINLESS CHICKEN ANSWERS EVERY NEED-PART I

My daughter had a classmate in Junior High who joked about his family having chicken every night for dinner but he was O.K. with it. He said his Mother was ‘Master of 1000 chicken recipes’ and each night was different. I never knew the woman well enough to discuss food, but I’d lay odds she depended on boneless, skinless chicken breasts and thighs. As chicken is the most versatile of meats, those are the most versatile of cuts.

In addition to serving in dishes cooked in all ways, they substitute for turkey, pork and veal in many recipes and offer an open canvas for creativity in working with pan sauces. They can be boned at home or purchased that way, but once done, need no further preparation. They cook quickly enough to rival frozen entrees or take out delivery, especially if flattened first. They keep well frozen, but best when individually wrapped and often sauced dishes featuring them can be partially cooked, frozen and finished before serving. Finally, they shine in presentations from the week night, to the casual get-together to the formally elegant. What more can one ask of a cut of meat?

To bone chicken, you need a sharp knife. I like a fillet knife, but a beginner might feel more control with a paring knife. The breast is simply a matter of placing the knife under the ribs and trimming them away from the meat with even slices. Remove the entire rib cage by slicing through the shoulder joint. The thigh bone can first, be sliced away from the meat on either side of the shank. Trim the bone from the meat at the rounded end. Holding that end up, separate the entire shank and cut around the larger end to free the bone.

It isn’t really cost effective to bone the breast parts, especially when feeding a family, not with the frequency of the BOGO sales on the prepped ones. The boned thighs, however, usually cost considerably more than bone-in and are less often on sale.

The recipes below are chosen to show the variety of uses for these cuts of chicken and to perhaps spark some culinary adventures. The first two, restaurant favorites, are examples of chicken as an alternate for other meats. I was amused, but not surprised recently to hear many younger people didn’t know they are/were classic veal dishes.

The second two recipes show how boneless and skinless chicken parts can shine in dishes created just for them. The last two illustrate the most often used approaches to creating a pan sauce. Plus, I’m including some easy, quick pan sauce recipes to get you on the way. You’ll see they follow a pattern.

Two tips before going on. First, though either will do quite well, the thighs are the best choice to replace turkey or pork in a recipe, the breasts are better for veal. Second, placing the chicken between layers of plastic wrap and pounding to an equal thickness, with a mallet or rolling pin, insures not only even cooking, but quicker cooking and frozen, individually wrapped, quicker thawing as well. That’s a real bonus for the working parent on a week night or when unexpected guests show up.

RECIPES

Chicken Piccata: Serves 4
4 skinless, boneless chicken breasts
2 Tbs. butter
2 Tbs. oil
2 lemons
¼ cup white wine+ to equal ½ cup
¼ cup flour
Fresh or dried parsley to garnish – optional
Cut 2 slices from the center of each lemon and juice the rest, combine with enough wine to make ½ cup-set aside. Melt 1 Tbs. oil and 1 Tbs. butter over medium heat, in a skillet. Lightly dust the chicken with the flour and brown in the skillet, adding more oil and butter as needed, about 5 min. per side. Remove chicken and brown lemon slices lightly on both sides-remove. Deglaze pan with wine and juice mixture, return chicken to pan, top each breast with a slice of lemon, cover and cook over low about 8-10 min. Serve breasts with sauce, garnished with a lemon slice each and parsley if using.

Chicken Marsala: Serves 4
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. butter
2 Tbs. oil
1 small onion thinly sliced
(1) 8 oz. jar mushroom caps— or 4 oz. fresh sliced
½ cup Marsala wine
Lightly dust chicken with flour. Melt 1 Tbs. butter and 1 Tbs. oil in a skillet and brown chicken on both sides, adding oil and butter as needed. Remove chicken from pan, add onion and mushrooms and cook until onion softens. Add wine and deglaze, return chicken to pan, cover and cook over low heat about 10 min. until sauce thickens a bit. Serve breasts topped with onions, mushrooms and sauce.

Greek Island Chicken: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 boneless, skinless chicken breasts
2 Tbs. oil
1 onion thinly sliced
1 clove garlic mashed
3 oz. sliced mushrooms
1 cup white wine
8 oz. jar marinated artichoke hearts
1/3 cup chopped dry-pack sun dried tomatoes
¼ cup sliced black Greek olives
1 tsp. lemon pepper
1 tsp. honey
½ tsp. EACH dried oregano and cinnamon
Salt
½ cup crumbled feta cheese
4 lemon wedges or slices
Brown chicken on both sides in oil. Remove and add onion and garlic to skillet. Cook until onion softens and add mushrooms. Cook 10 min. and add everything but the feta and lemon, including the chicken. Cover and cook over low 15 min. uncover and cook 5 min. until sauce thickens and chicken juices run clear. Plate garnished with cheese and lemon wedges on the side.

Chicken with Kiwi, Lime and Coconut: Serves 4
4 boneless, skinless chicken breasts
4 kiwi peeled and diced-divided use
1 lime zested and juiced
1 Tbs. sherry vinegar
Salt and pepper to taste
1 Tbs. oil
2 Tbs. butter
5 oz. canned coconut milk
3 tbs. heavy cream –optional
2 scallions sliced thin
Freshly ground pepper
Chopped parsley to garnish
Pound the chicken between sheets of plastic wrap and marinate with half the kiwi, vinegar, salt and pepper, and 1 Tbs. lime juice for 30 min.-2 hrs. Discard marinade and brown chicken in butter and oil about 5 min. per side, adding honey toward the end as the pan liquid reduces but be careful it doesn’t burn. Add the lime zest, scallions, coconut milk, pepper, remaining kiwi and cream, if using and simmer gently over low heat about 6-8 min. until chicken is cooked through and sauce thickens slightly. Serve garnished with parsley.

Chicken with Cherry Sauce: Serves 4
4 boneless, skinless chicken thighs
2 Tbs. oil
2 Tbs. butter
¼ cup flour
¼ cup white wine
(1) 10 oz. jar whole black cherry preserves
1 Tbs. Dijon mustard
Ground black pepper
Brown the chicken in the butter and oil, starting with 1 Tbs. each and adding more as needed. Remove to a plate. Add jam, mustard and pepper to the skillet over low heat, stirring in just enough wine to make a sauce. Deglaze and return chicken to the pan, cover and cook 6-10 min. until chicken is fully cooked, adding more wine as needed to maintain sauce consistency. Taste for seasoning and serve chicken with sauce spooned over.

Chicken Dijon: Serves 4
4 skinless, boneless chicken breasts or thighs
2 Tbs. butter
2 Tbs. oil
½ cup thinly sliced scallions
½ cup white wine
3 Tbs. Dijon mustard
1/8 tsp. EACH crushed, dried rosemary and thyme
1 ½ cups heavy cream
Dried parsley for garnish-optional
Brown chicken in 1 Tbs. each butter and oil, adding more as needed until cooked. Remove and add scallions with wine and mustard, simmering until liquid is reduced by half. Add herbs, chicken and cream and simmer gently, stirring until sauce thickens enough to coat the spoon. Serve with parsley garnish.

Basic Pan Sauce Recipe: Yield ½ cup
1 Tbs. oil or pan fat
1 cup liquid- broth or wine are suggested.
2 tsp. butter
1 Tbs. chopped fresh herbs or equal strength dried
Salt and pepper
To the 1 Tbs. oil or fat in the pan add the liquid, deglaze the pan. Raise the heat to high, adding the herbs and any juice from the meat. Boil 2 min. to reduce, season with salt and pepper and add the butter, stirring until smooth.

Lemon, Goat Cheese Sauce: Yield 1 ½ cups- From Eat Up and Slim Down by Jane Kirby and David Joachim
Brown 1 Tbs. butter and stir in 1 Tbs. flower to make a roux or smooth paste. Add 1 ½ cups chicken broth and stir until sauce boils. Add 4-6 oz. goat cheese and ½ tsp. grated lemon peel and cook, stirring until sauce is smooth and thick.

Mushroom Sauce: Yield 1 cup- From Eat Up and Slim Down by Jane Kirby and David Joachim
Saute 1 ½ cups sliced mushrooms and ¼ cup diced onion in 1 Tbs. oil until soft. Add 2 Tbs. soy sauce or balsamic vinegar, ½ cup broth and 1 Tbs. crushed rosemary or thyme. Cover and cook 2 min. Uncover and cook until slightly thickened.

Pepperonata: Yield 1 cup – From Eat Up and Slim Down by Jane Kirby and David Joachim
In 1Tbs. oil sauté ¼ cup chopped ham and ¼ cup diced onion over low heat for 4 min. Add ½ cup sliced red and/or green bell peppers, ¼ tsp. dried thyme and ½ cup broth. Cover and cook until peppers are tender. As an optional finishing touch, add 2 Tbs. chopped fresh parsley.

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Apr 19

NO STRESS RECIPES FOR MOTHER’S DAY

Ever since Mother’s Day was declared a holiday in 1914, its purpose has been to provide Mother with a day free from work. The main focus is to present her, as guest of honor, with a lovely dinner, a tradition which has grown over the past century. In fact, Mother’s Day has become the busiest day in the year for restaurants.

However, times have changed and most mothers now work out of the house or away from it, rather than IN it. Dinner out isn’t the special treat it used to be. Many families want to personalize Mother’s Day by taking an active role in the dinner. The idea is fine but the success of the venture depends on the kitchen experience but more importantly the attitude, of the others involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight.

‘Proper’ in this case means ‘responsible’ and even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read. I realized this several years ago when two neighborhood children heard I was ”in the cooking business” and asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas. The experience inspired No Stress Recipes for Mother’s Day, a book of adult pleasing recipes modified for easy preparation and for child-friendly participation with monitoring.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

The recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Dishes include: Baked Eggs in a Cloud, Fast Fruit Crisp, Breakfast Turnovers, Greek Pita Pockets, Spaghetti Squash Primavera, Tuna and Bean Salad, Pork Loin with Apricot Glaze, Chicken in Orange Sauce, Salmon with Mustard, Chocolate No-Cook Bars, Easy Berry Angle Cake #1 and #2, Zebra Cake and many more to choose from-all simple to make and delicious to eat.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. Price $3.99

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Apr 12

SINGLE SERVING BERRY DESSERTS FOR SPRING

The Spring holidays are so close together, especially if Easter and Passover fall later in April, they almost collide. However, they lack the PR, the decorations, the songs and especially the networking satellite parties to bind them into a ‘Season’. The dinners also lack the traditions of the winter holidays, eating out is optional and meals at home don’t focus on family recipes. What the dinners do have in common, even in restaurants, as we have discussed the past few weeks, is the seasonal craving for fresh foods and lighter preparations.

Desserts follow the same pattern of desiring lighter preparations, with the additional preference for individual presentations, rather than the large, elaborate concoctions of winter dinners. Shortcakes, tarts, fruit syrups are in demand now. Berries have always been associated with spring and are a perfect size to fill small containers, pastry or otherwise. Fortunately, they are also prime examples of the fruits we now have available all year.

An added bonus to these berry desserts is that they can be prepped ahead and quickly assembled at serving time, as well as saved should anyone decline a sweet, as often happens in spring, with summer coming. The cooked preparations have many uses as explained below, following the shortcake recipes, and keep for at least week refrigerated. The cooked cases do well if kept airtight, or if frozen, unthawed. Any frozen pastry should be cooked if thawed.

A dash of lemon juice perks up the berries and helps to keep their color fresh. Sliced banana was often used to create a flavor contrast in dishes featuring fresh berries and to give bulk (read: ’stretch’) I prefer kiwi slices. Kiwi’s texture is lighter and more compatible; its sweet-tart taste adds zing to that of the berries and its color lends an added seasonal touch. Also it should be understood that raspberries can substitute in part in any of these recipes in equal quantity, but they don’t keep as well.

The recipes below are for easy to prepare single serving cold desserts, but more important, they are able to be prepped ahead, to be stored and assembled later. A perfect fit for those spring holidays when we want to offer something nice but don’t have a great deal of time to devote to organizing and cooking a big meal.

RECIPES

Shortcake
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.
Fillings
Strawberry: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form a syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.
Blueberry: For 6 servings allow 5 cups berries
Sort berries and reserve 1 cup of the best
¼ cup sugar
1 tsp. cornstarch
1/8 tsp. cinnamon
Squirt of lemon juice-1/2 tsp.
Toss 4 cups berries with the sugar and cornstarch. Place everything but reserved berries in a saucepan and stir over low heat, mashing lightly with a spoon, until berries soften. Remove and cool. Reserved berries can be added to the cooked ones or saved for decoration.
Note: This recipe does make a compote and can be used in many ways:
1) top with any crumb topping to make a crisp and bake
2) Use to fill a pie
3) Dump Cake: Place ingredients in a lightly greased 9”x13”pan. Cover with a box of yellow cake mix, and pour over ½ cup melted butter. Bake in a 350 deg. oven for 30 min. until light brown. Spoon to serve.
Assembly
Slice biscuits in half and spoon prepared berries on bottom half, optionally add whipped cream or topping. Replace top, spoon over more berries and garnish with whipped cream or topping or simply garnish with the cream and decorate with reserved berries.
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Other Uses for Shortcake Filling
1) As a topping: For ice cream, cake or panna cotta. Slices of pound or angel food cake are especially good with a fruit sauce topping. For a special touch, lightly toast the cake slices first.
Easy Panna Cotta: Serves 4-From Recipes1-2-3 by Rozanne Gold
1 ½ cups heavy cream
3 ½ Tbs. sugar
1 ½ tsp. powdered gelatin
Sprinkle gelatin over 3 Tbs. cold water in a cup- Give 3 min to soften
Heat cream and sugar over low heat until sugar dissolves
Dissolve gelatin in cream, over heat, whisking constantly
Pour into (4) 5oz. cups. Cool to room temperature, then chill
Remove Panna Cotta from cups, and plate on top of fruit
2) As a filling: Sandwich between layers of cake or meringue, or in place of fresh fruit in tart shells
3) In Parfaits and Compotes: These prepared fruits are very decorative, alone or mixed with fresh fruits, especially in glass serving pieces layered with any or all of the following: ice cream, whipped cream or topping, pudding, cake pieces, cookie crumbs and chopped nuts.

FILLED CUPS AND SHELLS

A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2^nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup, put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
3) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Apr 5

UPDATING SPRING SIDE DISHES-PART II-CARBS

For several weeks now, I’ve been talking about the growing number of vegetables that are available all year and our increasing interest in and acceptance of preparing them in different ways. Ways that are not perhaps traditional, but perfectly presentable for the current season, in this case, spring.

For nearly two years I’ve been touting incorporating the salad into the entrée as well. Though it’s a great option, it’s not one that’s really suitable for an event meal, and spring is loaded with them, nor is it really welcome on a daily basis. For that the customary three-on-a-plate service is preferred.

The problem is that in spring we crave lighter fare, not the hearty, sustaining, mashed and/or densely sauced, starchy dishes we need in winter. Also as I mentioned a few weeks ago, bathing suit time is coming and we want to avoid foods that add pounds. We can manage the meat and fiber content but what can replace the carbohydrates which are the third element on the standard dinner plate?

The answer is that we rely on the usual carbs; we just choose and treat them differently. We pick small new potatoes with paper-thin jackets, not large bakers, and pair them with low-cal vegetables in recipes. We turn to delicate pasta shapes with lighter sauces and change the rice from bedding into a side filled with healthy ingredients. We can also serve vegetables such as carrots and shallots, which are actually seasonal now, but available all year, as separate carbohydrate sides.

The result is a selection of options, a few listed below, that are less calorie laden than their winter counterparts, yet just as satisfying. Moreover, they represent a welcome change and for the person who enjoys cooking, a fun challenge. There’s a plus in it for everyone.

RECIPES

Carrots Vichy:

Serves 6- From day by Day Cooking by Mary Berry
1 ½ lb. baby carrots
2 Tbs. butter
11/2 tsp. sugar
Salt & pepper
1 1/3 cups water
Parsley for garnish
Place everything in an ovenproof casserole with a tight lid or seal with foil. Bake in a preheated 350 deg. oven 1 ½ hrs. , until carrots are tender. Serve with the cooking liquid but drain a bit if they appear too wet. Garnish with parsley.

Carrots Françoise:

Serves 2- Adapted from Weight Watchers Favorite Recipes
½ lb. carrots in julienne
1 garlic clove – minced
1 Tbs. Lemon juice
1 tsp. oil
1 tsp. Dijon Mustard
Combine last 3 ingredients in a jar and shake well to blend. Boil carrots in a skillet until just tender. Drain and stir in garlic, toss to mix, over medium heat about 1 min. Add the other ingredients, coat carrots and remove from heat. Serve warm, at room temperature or chill.

Caramelized Shallots:

Serves 4-5
1 ¼ lb. shallots or pearl onions-skinned but root end left on
¼ cup butter
1 Tbs. sugar
2 Tbs. wine-red or white-Madeira or port acceptable
2/3 cup water
Salt and pepper
Slowly sauté the shallots in the butter in a single layer over medium-low heat until golden. Sprinkle with the sugar and cook, turning the shallots, until it caramelizes. Add the wine, bring to a simmer for 5 min. then add the water and seasonings. Cover and cook 5 min. Uncover and cook until the liquid evaporates. Adjust seasonings and serve hot.

Quick Potato-Mushroom Casserole:

Serves 4- From day by Day Cooking by Mary Berry
(1) 20 oz. can whole new potatoes-drained
1 ½ cups button mushrooms-stems on-the smaller the better-halved if large
2 cups milk
2 Tbs. butter-melted
1/3 cup flour
Salt & pepper
Melt the butter and toss the mushrooms in it for about 3 min. Stir in the flour until smooth, add the milk and seasonings and cook for 2 min. until sauce starts to thicken. Add the potatoes and cook 5 min. until sauce is thick and contents are heated through. Serve at once garnished with chopped parsley.

New Potatoes and Summer Squashes in Sour Cream Dill Sauce:

Serves 4-6-From Three & Four Ingredient by Jenny White and Joanna Farrow
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1 lb. baby new potatoes
½ cup + to taste fresh dill and chives finely chopped
1 ½ cups sour cream or Greek yogurt
Salt and pepper
Leave jackets on potatoes and cut only if large. Cut squash in slices equal to potatoes’ size. In a wide shallow pan, boil the potatoes until almost tender, add the squash and cook until crisp tender. Drain, return to pan and stir in the herbs. Off heat stir in the sour cream or yogurt. Return to heat and gently warm through. Season to taste and serve.

Pasta with Parsley Garlic Sauce:

Serves 6-Adapted from Recipes 1-2-3 by Rosanne Gold
¼ cup garlic oil
2 large bunches flat-leafed parsley
9 oz. pasta of choice
Salt and freshly ground pepper
Ice water
Chill oil in the freezer for at least 2 hrs. Trim heavy stems from parsley and blanch in boiling salted water for 1 min. rinse in cold water, drain and chop. Blend with ¼ cup ice water until finely chopped; still blending, add oil by the teaspoon, along with salt to taste and enough extra water to make a smooth paste. Cook pasta of choice until al dente, drain, add sauce and serve. Serving tip: If using long strand pasta, twirl sauced strands around a 2-tined serving fork to make individual mounds for each plate.

Couscous with Fruits and Almonds:

Serves 4
1 Tbs. + 1 tsp. butter
½ oz. slivered almonds
3 prunes- slivered
4 dried apricots-slivered
2Tbs.raisins
2 tsp. honey
Salt and pepper
1 box couscous-flavor of choice + water as directed on box
Melt butter in a saucepan and sauté nuts and fruits until almonds are golden, about 3 min. Stir in remaining ingredients and follow directions on the box. Fluff with a fork before serving. Excellent with poultry.
* This recipe can also be made with rice. See directions below

Turmeric Rice:

Serves 4
4 scallions
1 Tbs. butter
1 ½ cups rice
3 cups water
½ cup raisins
¼ tsp. turmeric
1 tsp. beef bouillon granules
Fresh parsley for garnish
Saute the scallions in the butter until crisp-tender, add the rice and cook, tossing until golden. About 2 min. Add everything else but the raisins and parsley, cover bring to a boil, reduce heat and cook for 15 min. Remove from heat, stir in raisins, and let stand for 10 min. Serve garnished with parsley.

Herbed Rice:

Serves 4
1 cup long grain rice
2 ¼ cups water
2 tsp. butter
1/3 cup sliced scallions
¼ cup EACH chopped fresh dill, parsley, cilantro
Salt & pepper
In a large saucepan, bring the water , with a pinch of salt, to a boil, add the rest of the ingredients, cover, reduce heat and cook for 20 min. Remove from heat, season to taste, and let stand, covered, for 5 min. fluff with a fork and garnish with a reserved bit of any of the above herbs.