This is one of my favorite dishes but also one of the hardest to photograph. The best photo setup would probably have the chicken in some kind of rustic clay pot or stoneware, surrounded by the lemon ginger sauce with a sprinkling of bright green cilantro and colorful ramekins containing chutney and raita on the side. Unfortunately, I don’t always have such luxuries at my disposal. But this doesn’t stop me from making amazingly delicious Indian food (and it shouldn’t stop you either).
I haven’t posted in a while and I should confess that this post was really meant to go up over a month ago when strawberries were still in their prime. You may be wondering how this recipe is now relevant. The beauty of a simple salad such as this is that the fruit can easily be substituted for a seasonal selection such as peaches or plums. Balsamic vinegar reductions or glazes work well with many seasonal stone fruits as well as figs and strawberries, of course. The richness of the vinegar reduction or glaze pairs perfectly with the sweetness of the fruit while giving it just a touch of acidity. When mixed with creamy goat cheese, spinach, and walnuts, you have yourself a simple tasty summer salad.
Blueberry season is officially upon us and although I’m still obsessing over Rhubarb (more recipes to come!), blueberries are my favorite everyday eating fruit. Whether you buy them from a street vendor, at the grocery store, or pick your own at a farm, these healthy little juicy bursts of flavor are classic, versatile, and never seem to grow tiresome. I personally enjoy eating fresh blueberries by the handful but most people prefer them in or on a more substantive dish or dessert. One of the most obvious uses for blueberries – at least in baking – are blueberry muffins. I know what you’re thinking: “another blueberry muffin recipe, who cares” but this recipe is not just adapted from the “dean of American cookery,” it’s full of fresh blueberry flavor and cinnamon scented bread-like cake.
What’s the best part about summer? The weather? The beach? In my opinion, it’s the abundance of fresh local fruit and veggies. I find Farmers Markets and seasonal produce more and more important (and fun!) with each passing year. Freshness can make all the difference in a good meal or dessert. For example, have you tasted a farmers market strawberry against a store bought one? They don’t even taste like the same fruit. A farmers market strawberry is so much sweeter and juicier, you will never want to buy that plastic container of grocery store ones ever again. In season strawberries and remaining spring rhubarb is one of the best seasonal pie combinations around. I usually make a strawberry rhubarb pie or crisp every spring or summer. This year I decided to go with a crostata, the rustic Italian friend of the American pie.
Almost anything can be made into a wrap. When I came across a recipe titled “Tangore Chicken” in my grandmother’s cookbook, “The Art of Good Cooking,” the spices and ambiguity of the titled seemed to lend itself well to a simple wrap. I’m familiar with Tandoori chicken and I’ve even seen a few recipes for Tanjore chicken but I’m not sure where Tangore chicken came from. My guess is that this is a hybrid word my grandmother used for this Indian inspired poultry. This is similar to other ethnic recipes from her book that were so new and different in the 1960’s no one was quite sure of the correct terminology or what to call these dishes. So I decided to re-name this chicken and turn it into a tasty little wrap. When in doubt, wrap it.