Since the first recipes were put into this site, not only has the number of recipes continued to grow, but the number of readers has also increased. There has been a fairly consistent readership of ~100 "hits" per week from around the world. That number suddenly grew to ~1000 hits per week. At first we had no idea what had caused the sudden jump in numbers. In talking with someone who checks the site regularly, we found that she had listed the column on a commercial kitchen appliance site. Obviously lots of people visit that site and thus found our cooking column. One of our recent readers, Dr. Sandy Fowler from the United Arab Emirates, passed along a recipe that we have included in this column. We hope to hear from more of the people who recently discovered the column and we look forward to sharing their recipes with you.
This recipe is one we devised for dinner one evening after checking to see what we had in the refrigerator. It has since been added to the list of dishes we prepare frequently.
Ingredients:
Cut chicken breasts into pieces approximately 2 x 3 inches. Refrigerate until ready to cook. In a large broiler-proof skillet, saute prosciutto over medium-high heat until crisp and golden brown. Remove from skillet and set aside.
Add butter and olive oil to skillet. Place flour mixed with ground pepper on waxed paper. Dredge chicken pieces in flour until thoroughly coated. Pre-heat broiler. Heat butter and oil mixture over medium-high heat until bubbling. Add chicken, several pieces at a time and brown on all sides (about 3 minutes). Remove each batch of chicken to a platter and keep warm. When all chicken is browned, add dry vermouth to skillet and bring to a boil. Return chicken to pan, lower heat and cook for 5 minutes or until chicken is cooked through and the liquid is reduced to a glaze on the pan bottom.
Top chicken with prosciutto and grated cheese. Broil until golden brown and serve immediately. 4 generous servings.
Ingredients:
In a large skillet heat butter and oil. Over medium heat, saute leeks just until softened (about 5 minutes). Add asparagus and white wine. Cover and cook just until asparagus is tender (3-4 minutes). Add lemon juice and season to taste. 4 servings.
The comment Dr. Fowler sent along with this recipe is "easy enough for a man to do, but elegant". We found it to be the perfect recipe; easy, elegant and wonderful!
Ingredients:
In a blender, process strawberries until liquid. Whisk together equal parts of vinaigrette and pureed strawberries. Slice the avocados and place fan-wise on salad plates. Swirl the strawberry-vinaigrette mixture beside the avocados. Garnish with sliced strawberries and parsley. 4 servings.
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