Cooking with Jessie & Vic

Posted on 17. Feb, 2010 by in Comfort Food

I love cooking with friends. We gather, chat, and talk about all the foodie things I love. We try to combine trying new things with making a complete meal. With Vic & Jess, we settled on the following menu based on what was in season (and what we received that day from Abundant Harvest):

  • Sauteed chicken thighs in broth
  • Chicken Breast in Cream sauce with Spinach
  • Baked Sweet Potatoes
  • Sauteed Baby Artichokes
  • Roasted Red Potatoes
  • True Cod in Tomato Coulis

Here are some of the highlights of the cooking session and some tips around doing this yourself!

Chicken thighs sear in a pan for about 10 minutes along with sliced Pancetta. These thighs were skinless and boneless – but it’s preferred to have both skin (for flavor) and bone-in (to keep the shape). Also add some spices.

Add some flour to the pan after removing the thighs, then add the chicken stock and sage; and then add the thighs back in.

Here’s Jessie and myself during the cooking fun.

We weren’t as focused on serving everything together for this exercise – so we sort of ate and cooked in courses. Next, you see the baby artichokes that came that day in our Abundant Harvest box – we just removed the bulk of the leaves (or boil them and dip them in butter – yumm!) quartered the chokes and sauteed them in Olive Oil. Jess asked about choosing butter vs. olive oil – and I tend to like the flavor better for a saute with olive oil than butter (sorry Julia!). Then, I simply sliced the sweet potato – after it baked in the oven at about 450-degrees for about an hour.

The last two dishes we made were the chicken breasts in cream sauce and the Cod. Photos below, more details and ingredients list to come.

And finally, my favorite beet salad that goes with just about any meal.

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