Tag: Plum Chutney

Weekend Finds 8:3:14

I love the summer. I really do. Yesterday’s trip to the farmer’s market was beautiful – everything smelled so good, and I wanted to bring it all home with me. I wish my little sister was here to help me pick out the best tomatoes. But there’s that thing that’s starting to nag in the back of my mind. I look at my closet and wish I could wear some of my favorite sweaters. I wish I could make tea anytime after 10 a.m. and not be too hot to drink it. But then I look at the tomatoes, and I’m ok with summer for a while longer. On to these late summer weekend finds:

1. Homemade Ice Cream Tips

Ice Cream Tips // Weekend Finds on Serious Crust
If this picture from Bon Appetit doesn’t make you want ice cream, I don’t know what will.

Tis the season for homemade ice cream, and these tips from BA are really helpful if you’re new to the game. Overall, these tips are mostly about time – take the time to cook your custard well, take the time to add your chunks and ribbons at the right moment, and take the time to let the ice cream set up in the freezer. Trust me, it’s worth it.

2. Gazpacho without a recipe

Gazpacho Non-Recipe // Weekend Finds on Serious Crust
Gazpacho is happening.

This is exactly the non-recipe I’ve been looking for. Thanks Food52.

3. Ricotta Ice Cream

Ricotta Ice Cream from David Lebovitz // Weekend Finds on Serious Crust
I could certainly go for a scoop of this right now.

Speaking of ice cream… David Lebovitz knows his stuff when it comes to ice cream. So I trust him. And when he says to make a ricotta ice cream with pistachios and candied lemon, I listen. This ice cream sounds like it would be sublime on top of a berry crumb cake or polenta cake or something like that. Talk about a lovely summer dessert.

4. Chicken with Plum Chutney

Chicken with Plum Chutney // Weekend Finds on Serious Crust
This chicken with plum chutney is a perfect August dinner.

I posted this recipe 2 years ago (wow), and I was reminded of it this week because there’s a plum tree on our walk way, and the plums are starting to ripen (and fall). This means it’s almost time to make plum chutney. And the chicken that goes with it. This is by far one of my favorite summer dishes, and I can’t wait.

5. Alternative Pie Crusts

Alternative Pie Crusts // Weekend Finds on Serious Crust
How pretty is this filo dough pie crust?

Now you know I love my pie crust, but sometimes it’s time to try new things. All of these alternative crusts look awesome, as in I would like to try all of them now. I’m particularly intrigued by the rice crust.

Chicken with Plum Chutney – plus a give away!

Chicken with Plum Chutney

Chicken with Plum Chutney

Do you like chicken? I like chicken. It seems to always be a good backup dinner. For example… not feeling spendy/fancy enough to buy fish? But don’t want something as carb-y as pasta? Answer: Chicken. You can do so many things with it! Cut it up and use it in a stir fry, smash it and coat it in Panko. Roast it in the oven with root vegetables. Make soup. The list goes on and on.

One of my personal favorite chicken recipes isΒ this recipeΒ for chicken with plum chutney from Martha Stewart. When I was in high school, we used to get Martha’s monthly everyday food magazines, and I would always go through them one by one and dog-ear all the recipes I wanted to make. This one has been by far the best recipe I have ever made from those things, and has stuck around the longest. It became a family favorite when I made it at my family reunion, and I it was included in the cookbook of family recipes that I gave my mom for her birthday last fall. It also is one of the few meals I’ve made for Jonah’s parents (this one even got the honor of being served on his dad’s birthday), so you know it’s good. It’s perfectly summery: fruity and tangy, but also sweet and a beautiful purple color.

Chicken with Plum Chutney

Ingredients

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Salt and ground pepper
2 Tbl olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if you want), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 Tbl cider vinegar
3/4 tsp curry powder
1/4 tsp ground ginger

Instructions

Start by seasoning the chicken with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat. Put the chicken into the hot pan and cook until it’s opaque throughout, about 5 minutes per side. Transfer the cooked chicken to a plate and set aside for later use.

Now let’s make the chutney. Put the rest of the olive oil into the same skillet (No need to even rinse! Look at that, a one pot meal!), as well as the onion and jalapeno. Cook for about 3 minutes, or until softened. Increase the heat to medium-high and add the plums, sugar, vinegar, curry powder, ginger, and 1/4 cup of water. Now, I like to do a little less water so it isn’t quite as runny, but do it how you like. If you add too much water, you can always let it cook down a bit more (though everything in the chutney will get more cooked); On the other hand, if you add less to begin with, you can always add more later. Do whichever suits you. Bring the chutney to a boil and then reduce to a simmer. Cook until the plums are softened and the liquid is slightly thick – the recipe says 8 minutes, but I always find that this takes a bit longer.

When the chutney is ready, add the chicken and any juices from the plate back into the pan and simmer until the chicken is heated through. Season to taste with S&P and serve the chicken with loads of chutney spooned on top. In college, I liked to make large batches of this chutney and then freeze it, and then all I really needed to do was cook up some chicken and voila, dinner. Or you can put it over some plain pasta. Really, any vehicle you need to get this chutney into your mouth is fine. But chicken is best.

Ticket Give Away!

Now, speaking of chicken, I’ve got my very first give away on the blog! Kind of cool, right? It’s really only for Portlanders, though… sorry out-of-towners. Last week, while on vacation, I was contacted to see if I wanted to offer FREE tickets to the Foster Farms Fresh Chicken Cooking Contest. Exciting, no? At this point in the game, this is the regional finals at the Art Institute of Portland. The contest takes place on August 10th (in a week and a half!) at 9:30 am. You would be able to attend the event, watch the contest live, and sample the contestants’ dishes. You also will have a chance to see the professional kitchen at the Art Institute, which will be pretty cool, I bet.

Now, I can’t attend because, you know, I work two jobs, but I want anyone who reads this blog and wants to go to please leave a comment below with your full name! We’ve got 10 tickets to give away here folks, so get going! On Monday (or Tuesday), I’ll pick 10 people from the comment section to give tickets to. Want more information? Go here.