I saw this poem by Rainer Maria Rilke on the Writer's Almanac. As I was searching for the source, I googled and found it in a wonderful blog My Inner Edge. Much wisdom for the journey there.
Whoever you are, go out into the evening,
leaving your room, of which you know each bit;
your house is the last before the infinite,
whoever you are.
Then with your eyes that wearily
scarce lift themselves from the worn-out door-stone
slowly you raise a shadowy black tree
and fix it on the sky: slender, alone.
And you have made the world (and it shall grow
and ripen as a word, unspoken, still).
When you have grasped its meaning with your will,
then tenderly your eyes will let it go.
(translated by C.F. MacIntyre)
Saturday, December 12, 2009
Friday, December 11, 2009
Monday, December 7, 2009
Pozole
This weekend it was cold and we thought, Pozole would taste good.
Here's my recipe:
First, prepare the corn (posole, pozole, hominy or whatever you want to call it): Available from Santa Fe School of Cooking or lots of other places.
Put 2 2/3 cups dry pozole in a big pot, cover with three inches of water, bring to a boil, cover and simmer for two hours (if using slow cooker), or three hours (if in a hurry). Drain well.
Next, get your other stuff ready:
Ingredients:
1 to 1 1/2 pounds of pork loin (chops or roast), well trimmed of fat (this is healthy posole)
2 medium to large onions
2 to 12 garlic cloves (you know your garlic tolerance)
8 to 10 or so small red potatoes, quartered
1 12 oz can diced tomatoes, drained
1 TBS Chimayo El Potrero Trading Post Medium hot ground chiles) (505-351-4112--call them, great folks)
2+ TBS Chimayo El Potrero Trading Post Mild hot ground chiles)
1 tsp comino (ground cumin)
6 to 8 cups chicken broth
cilantro
salt
ground pepper
fresh limes, lots of limes
As the posole corn begins to cook,
1. Dice the pork loin into cubes (3/4 inch or so, this is homestyle, not top chef)
2. Put in bowl, toss with the 1 TBS medium hot ground chile--use more if you like it hotter. Cover and set aside or refrigerate.
3. Chop onions, set aside.
If using the slow cooker method (either a slow cooker or slow simmer on stovetop):
1. After two hours of simmering the posole corn, brown the pork over medium high heat till browned, in a little olive oil. When browned, put in bowl and set aside.
2. Add a little more oil and add minced garlic (always mince at the last minute before adding, so it doesn't turn bitter), saute a little bit, and add the two chopped onions. Saute till just becoming soft.
3. Return the pork to the pot, dump in the cooked posole, tomatoes and the potatoes, and add at least 6 cups chicken stock. More if it doesn't cover Add 2 TBS of Chimayo mild Chile and 1 tps of ground comino. (more or less, depending on your taste. This makes a mild pozole). Stir well.
4. Bring to a simmer, reduce heat, add salt and pepper to taste, and cover and simmer for a couple of hours or more, checking and stirring from time to time. Check after an hour for liquid level; add more chicken stock or water if it's not above the level of the meat/pozole. I used about seven or eight cups of chicken broth--it depends on your evaporation rate and cooking time. Also, you can adjust flavors after an hour or so--add more chile if too mild.
5. When ready, serve in bowls, topping with chopped cilantro, and garnished with lime wedges (at least a half a lime per bowl). Squeeze the lime juice into the soup and enjoy with hot corn tortillas, fresh avocado, tomato.
Hearty and warming on a cold day.
I use an All Clad Deluxe Slow Cooker with a cast iron insert, that allows for stove top browning of meat and veggies. After putting all the ingredients together, I cooked on low for four hours, then kept it warm for two, till dinner. Superb. It also refrigerates well and improves day by day to at least day three. (recipe makes a lot, enough for at least four meals for two people).
If you don't have this slow cooker, I'd put it all in a soup kettle and simmer till it's ready. Just check from time to time.
You can also do a quick version by using canned hominy, but you'd need to be really pressed for time (or desperate). I like the firmness of the corn when using fresh.
Salud
Br. Pasqual
Here's my recipe:
First, prepare the corn (posole, pozole, hominy or whatever you want to call it): Available from Santa Fe School of Cooking or lots of other places.
Put 2 2/3 cups dry pozole in a big pot, cover with three inches of water, bring to a boil, cover and simmer for two hours (if using slow cooker), or three hours (if in a hurry). Drain well.
Next, get your other stuff ready:
Ingredients:
1 to 1 1/2 pounds of pork loin (chops or roast), well trimmed of fat (this is healthy posole)
2 medium to large onions
2 to 12 garlic cloves (you know your garlic tolerance)
8 to 10 or so small red potatoes, quartered
1 12 oz can diced tomatoes, drained
1 TBS Chimayo El Potrero Trading Post Medium hot ground chiles) (505-351-4112--call them, great folks)
2+ TBS Chimayo El Potrero Trading Post Mild hot ground chiles)
1 tsp comino (ground cumin)
6 to 8 cups chicken broth
cilantro
salt
ground pepper
fresh limes, lots of limes
As the posole corn begins to cook,
1. Dice the pork loin into cubes (3/4 inch or so, this is homestyle, not top chef)
2. Put in bowl, toss with the 1 TBS medium hot ground chile--use more if you like it hotter. Cover and set aside or refrigerate.
3. Chop onions, set aside.
If using the slow cooker method (either a slow cooker or slow simmer on stovetop):
1. After two hours of simmering the posole corn, brown the pork over medium high heat till browned, in a little olive oil. When browned, put in bowl and set aside.
2. Add a little more oil and add minced garlic (always mince at the last minute before adding, so it doesn't turn bitter), saute a little bit, and add the two chopped onions. Saute till just becoming soft.
3. Return the pork to the pot, dump in the cooked posole, tomatoes and the potatoes, and add at least 6 cups chicken stock. More if it doesn't cover Add 2 TBS of Chimayo mild Chile and 1 tps of ground comino. (more or less, depending on your taste. This makes a mild pozole). Stir well.
4. Bring to a simmer, reduce heat, add salt and pepper to taste, and cover and simmer for a couple of hours or more, checking and stirring from time to time. Check after an hour for liquid level; add more chicken stock or water if it's not above the level of the meat/pozole. I used about seven or eight cups of chicken broth--it depends on your evaporation rate and cooking time. Also, you can adjust flavors after an hour or so--add more chile if too mild.
5. When ready, serve in bowls, topping with chopped cilantro, and garnished with lime wedges (at least a half a lime per bowl). Squeeze the lime juice into the soup and enjoy with hot corn tortillas, fresh avocado, tomato.
Hearty and warming on a cold day.
I use an All Clad Deluxe Slow Cooker with a cast iron insert, that allows for stove top browning of meat and veggies. After putting all the ingredients together, I cooked on low for four hours, then kept it warm for two, till dinner. Superb. It also refrigerates well and improves day by day to at least day three. (recipe makes a lot, enough for at least four meals for two people).
If you don't have this slow cooker, I'd put it all in a soup kettle and simmer till it's ready. Just check from time to time.
You can also do a quick version by using canned hominy, but you'd need to be really pressed for time (or desperate). I like the firmness of the corn when using fresh.
Salud
Br. Pasqual
Monday, November 23, 2009
Pet Peeve
I tried a new burger place today, Five Guys Burgers and Fries. The burger was a "nostalgia burger"--in that it reminded me of the burgers an old country store by Lake McQueeney used to serve: griddled cooked, with a huge chunk of melted American Cheese on it, tomatos, lettuce, pickles and onions with mustard.....lots of mustard.
However, I don't think I'll go back. Why? Because I hate places that over serve food. I ordered a regular fries and it was enough to serve three sensible people. I had to throw away most of it, and I wasn't the only one. Over and over again I saw people toss way too much in the trash.
Why do restaurants do that? I'm sure their cost is minimal, just a few cents, if that per order, and "LOOK how MUCH you get for your MONEY". Still, it's waste and with the obesity situation in our nation, and hungry people everywhere, it is immoral. Why not offer "unlimited fries", serve a small, reasonable portion, and let people go back and pick up more if it's not enough?
However, I don't think I'll go back. Why? Because I hate places that over serve food. I ordered a regular fries and it was enough to serve three sensible people. I had to throw away most of it, and I wasn't the only one. Over and over again I saw people toss way too much in the trash.
Why do restaurants do that? I'm sure their cost is minimal, just a few cents, if that per order, and "LOOK how MUCH you get for your MONEY". Still, it's waste and with the obesity situation in our nation, and hungry people everywhere, it is immoral. Why not offer "unlimited fries", serve a small, reasonable portion, and let people go back and pick up more if it's not enough?
Monday, October 26, 2009
Salud!!!
I just started a delightful book titled "Theology and Food" by Angel F. Mendez Montoya, a Dominican Friar. In it he makes the case that eating and and sacred awareness are intimately joined. He quotes from another work by David Carrazco, a meso-american scholar:
The Aztecs developed a sophiscated cosmology of eating in which gods ate gods, humans ate gods, gods ate humans and the sexual sin of humans, children in the underworld suckled from divine trees, gods in the underworld ate the remains of humans, and adults in the underworld ate rotten tamales!
Talk about Moctezuma's revenge!!!
The Aztecs developed a sophiscated cosmology of eating in which gods ate gods, humans ate gods, gods ate humans and the sexual sin of humans, children in the underworld suckled from divine trees, gods in the underworld ate the remains of humans, and adults in the underworld ate rotten tamales!
Talk about Moctezuma's revenge!!!
Monday, October 12, 2009
Lollipop! Oooo holy holy holy
Last summer, while in the Holy Land (Santa Fe NM!) our friends Tom and Susan took us to a restaurant where we had lamb lollipops for an appetizer. They were wonderful and the memory of that flavor has stayed with me.
Now that we have the first real norther here in South Texas, I thought I'd give them a try. But, I'd never cooked lamb of any kind before. So I did what any self respecting provisioning monk would do, and went on line, found Emeril Green, and found a recipe which was very simple: 1/2 cup olive oil, 1/4 cup sherry vinegar, 1 TBS rosemary, salt, pepper, and lamb lollipops. I decided that sounded good, but the one's I had might have had some oregano, so I added some too (all fresh of course).
Marinate one hour or so as the grill heats. (doing that now. In awhile, I'll post photos of the cooking and tell you how they taste).
Later.........
Now that we have the first real norther here in South Texas, I thought I'd give them a try. But, I'd never cooked lamb of any kind before. So I did what any self respecting provisioning monk would do, and went on line, found Emeril Green, and found a recipe which was very simple: 1/2 cup olive oil, 1/4 cup sherry vinegar, 1 TBS rosemary, salt, pepper, and lamb lollipops. I decided that sounded good, but the one's I had might have had some oregano, so I added some too (all fresh of course).
Later.........
They were pretty good! I think next time I'll use a rub rather than marinade, or cut back a bit on the oil and vinegar. Still, they were very nice as is and enough for another meal. Plus, the pups LOVED the bones.
Friday, October 2, 2009
Such a Loss
The newspaper today had a very sad article about two fine San Antonio restaurants closing: La Scala and L’Etoile. The economy got the blame. I wonder.
It was good to see that other restaurants (such as Silo are holding to standards of cooking and adapting, with smaller portions and more reasonable prices. May they succeed.
I cannot help but think in all this that over and over again Jesus had to tell people “Do Not Fear”. Fear and its kissin’ cousin Greed are the cause of all this, it’s what drives our economy. I think the antidote is good, healthy food, and a sense of the holy in all we do.
It has been far, far too long since my last blog post. Life sometimes gets in the way of truly important and delightful things, and sometimes truly important and delightful things get in the way of life. The delightfully important things interrupting my life right now are Graford and Fiona, our two Border Collie puppies. Graford, age 4 1/2 months and Fiona, age 3 1/2 months are everything you wish for in Border Collies: intelligent, energetic, people oriented, eager to learn, and NOT OCD!!!!!!These pups show great promise as kitchen dogs, as they love to lie on the kitchen tiles as we cook.
I did take a break for a retreat at the Mustang Island Episcopal Conference Center. If you get a chance to attend a workshop or retreat there, go! Hospitality is truly Benedictine, and the food surpasses many fine restaurants. Plus, the ambiance of the Texas Coast is relaxing. Be sure they are serving the Fried Shrimp while you are there. Chef Kathy Jansen (and she truly is a chef--not a camp cook) makes the best Fried Shrimp in the world, thanks to the selection of finest shrimp, hand preparation, and the prayers she puts into this and every meal. Check the website for an upcoming Food for the Soul retreat, where she'll share her secrets.
Sunday, July 5, 2009
Smoked Trout and Pasta
The latest Cooking Light issue had a feature on trout with a recipe for smoked trout. I'd never smoked fish before but had been wanting to try, so made the trip to Central Market and got two very nice rainbows.
The next day I used my Brinkman Smoker-Grill, which is a charcoal model that you use with a water pan. The water pan keeps the meat moist and the temp down, so you get a slower cook. I used real charcoal, not briquettes, as the real stuff burns cooler. For the smoke I used mesquite chips, being a good Texan, but I think I'd use a sweeter wood next time, like apple or cherry. All available at the local HEB.
The brine was 3 cups boiling water, 1 cup packed brown sugar, 1/2 cup kosher salt, fresh ground black pepper, 3 sprigs fresh thyme, and 2 orange rind strips. Let the brine cool and marinate the trout in the refrigerator over night. (I thought this brine didn't have a good sweet/salty balance, so next time I'd start with less salt and add till it tasted more balanced).
The next day I used my Brinkman Smoker-Grill, which is a charcoal model that you use with a water pan. The water pan keeps the meat moist and the temp down, so you get a slower cook. I used real charcoal, not briquettes, as the real stuff burns cooler. For the smoke I used mesquite chips, being a good Texan, but I think I'd use a sweeter wood next time, like apple or cherry. All available at the local HEB.
The recipe called for smoking on a gas grill, off the heated side, for 15 minutes. I thought that sounded too quick for my grill and estimated 30 to 45 minutes would do it, even though some recipes called for up to four hours! I checked every so often in 10-15 minute intervals, and pulled them off at 40 minutes. Here they are:
I let them cool while I got ready for the pasta. I'd done some searching and found an intriguing , simple recipe at the Cook Almost Anything Once blog.
Cook one large onion, finely chopped, in olive oil (recipe calls for butter, too, but it's off our diet), over low heat, till the onion turns translucent. I used organic purple onion we got at the Pearl Brewery Farmer's Market a couple of weeks back. I love the sweetness of purple onion and thought the tinge of red would look good against the color of the trout.
As it was cooking, I started the pasta (I used penne), coarsley flaked the trout (reserved 1/2 of one as it was only two of us), then quartered cherry tomatos from our garden. When the pasta was almost done, I tossed a couple of handfuls of frozen peas in the boiling 
water. While waiting for the water to return to a boil, I tossed in the trout, the tomatos and a couple of handfuls of arugula. By then the pasta and peas were ready, drained them and added them to the dish.
water. While waiting for the water to return to a boil, I tossed in the trout, the tomatos and a couple of handfuls of arugula. By then the pasta and peas were ready, drained them and added them to the dish. We also made a very nice strawberry-basil sorbet we found in Cooking Light, and adapted. Boil one cup sugar and one cup water till sugar dissolves, and cool. Slice two pounds of fresh strawberries, and blend in two batches with half the syrup mixture in each batch. (Can be made ahead at this point, and kept in the refrigerator). When ready to put in your sorbet maker, add a cup, more or less of fresh basil and a couple of tablespoons of lemon juice. Mix in the sorbet maker till firm. I forgot to take a photo but it looked as good as it tasted!
Salud!
FOOTNOTE: (As my theology prof in seminary always said, "the interesting stuff is in the footnotes". The best smoked fish I've ever tasted in my life came from Katy's Smokehouse in Trinidad, California. Try the smoked albacore-- Heaven!!! And eat it in the redwood forests of northern California---the highest level of heaven could not be as good.
Monday, April 6, 2009
Brooklyn and NYC Restaurant Review
We just got back from our trip to NY to visit our son. He lives in Brooklyn and we have found a great B&B on Park Slope to stay in that is just around the corner from many of the top restaurants in the city. Here's the review of the dining:
Tuesday: Arrived late and tried to dine at Al Di La Trattoria, but they are closed on Monday and Tuesday, so went to a favorite, Peperoncino's. Great Italian trattoria and pizzaria, good food, reasonable prices, good wine list. I had a white fish in an artichoke sauce. Delicious.
Wednesday: Lunch at the Booklyn Museum on Park Slope (great art, fantastic building worth seeing for the architecture, and no crowds.) Dinner at Olea Mediterranean Taverna in the Fort Greene area. Sort of a pan-Mediterranean restaurant, the small plates and tapas were great. We had a great selection then I got the salmon, done with clams. Interesting pairing, and very well done, but not spectacular. The tapas were the best part. After we were seated an accordian player came in and took a chair not far from us and proceeded to play jazz accordian. Ruined the ambiance for me. He was not that good and far too loud for the space. More on that later. By the way, if you are ordering the pasta, the smaller serving is very generous--they say it is appetizer size but it would have made a meal for me, and I like to eat.
Thursday: Walked around Brooklyn Heights and DUMBO with our son, then lunched at Rice. I'd read about it in Edible Brooklyn a few years ago. Simple, affordable, Thai/Vietnamese inspired dishes served with rice. We had some delicious spinach and rice balls in a tomato sauce for appetizer, my son had a Satay, my wife had a Thain Beef Salad, and I had a delicious Chicken Lemongrass, all served with (as befits the name) rice. Actually, you pick the rice you wish and we all had a black Thai rice.
Dinner Thursday was at Miriam's, on 5th Ave in Park Slope. Miriam's is an Israeli restaurant, nice and quiet and very good. I had Kofta Kebab which was simply done, and delicious. Monday through Thursday they were offering half-price bottles of wine, which I think they normally do. We were dining very late so didn't take advantage.
Friday was the disappointment of the trip, and it happend in Manhattan. Our son took us to Otto, one of Mario Batali's restaurants. The food was, I think, quite good, but the restaurant was so noisy that it was impossible to really tell. We did the small plates, and there were some incredible olives recommended by our waiter (unfortunately, I couldn't understand the variety over the pounding rock music). Also had a special, which was air dried pork tenderloin, sliced paper thin. It was superb, but the noise ruined the entire experience as conversation was impossible and the racket so overpowering one could not enjoy the savor of the food. Also, had a delicious bottle of wine, very full bodied, but alas, I don't know the name as, you guessed it, I couldn't hear it over the noise and the lable was so artistic as to be indecipherable. My son had been there several years ago and the ambiance was better.
Tuesday: Arrived late and tried to dine at Al Di La Trattoria, but they are closed on Monday and Tuesday, so went to a favorite, Peperoncino's. Great Italian trattoria and pizzaria, good food, reasonable prices, good wine list. I had a white fish in an artichoke sauce. Delicious.
Wednesday: Lunch at the Booklyn Museum on Park Slope (great art, fantastic building worth seeing for the architecture, and no crowds.) Dinner at Olea Mediterranean Taverna in the Fort Greene area. Sort of a pan-Mediterranean restaurant, the small plates and tapas were great. We had a great selection then I got the salmon, done with clams. Interesting pairing, and very well done, but not spectacular. The tapas were the best part. After we were seated an accordian player came in and took a chair not far from us and proceeded to play jazz accordian. Ruined the ambiance for me. He was not that good and far too loud for the space. More on that later. By the way, if you are ordering the pasta, the smaller serving is very generous--they say it is appetizer size but it would have made a meal for me, and I like to eat.
Thursday: Walked around Brooklyn Heights and DUMBO with our son, then lunched at Rice. I'd read about it in Edible Brooklyn a few years ago. Simple, affordable, Thai/Vietnamese inspired dishes served with rice. We had some delicious spinach and rice balls in a tomato sauce for appetizer, my son had a Satay, my wife had a Thain Beef Salad, and I had a delicious Chicken Lemongrass, all served with (as befits the name) rice. Actually, you pick the rice you wish and we all had a black Thai rice.
Dinner Thursday was at Miriam's, on 5th Ave in Park Slope. Miriam's is an Israeli restaurant, nice and quiet and very good. I had Kofta Kebab which was simply done, and delicious. Monday through Thursday they were offering half-price bottles of wine, which I think they normally do. We were dining very late so didn't take advantage.
Friday was the disappointment of the trip, and it happend in Manhattan. Our son took us to Otto, one of Mario Batali's restaurants. The food was, I think, quite good, but the restaurant was so noisy that it was impossible to really tell. We did the small plates, and there were some incredible olives recommended by our waiter (unfortunately, I couldn't understand the variety over the pounding rock music). Also had a special, which was air dried pork tenderloin, sliced paper thin. It was superb, but the noise ruined the entire experience as conversation was impossible and the racket so overpowering one could not enjoy the savor of the food. Also, had a delicious bottle of wine, very full bodied, but alas, I don't know the name as, you guessed it, I couldn't hear it over the noise and the lable was so artistic as to be indecipherable. My son had been there several years ago and the ambiance was better.
Photo above are the small plates at OTTO. Be thankful I didn't have a sound recorder.
Sunday, March 29, 2009
Tried the Dish
I decided last night to give the Pollo al Jerez a try last night. Rousing success and very easy. The prep time took longer than the cook time and the sauce was as I remembered, (and didn't need the butter at all).
I served it with a saffron rice and with some deliciously tiny asparagus cooked in a grill pan till slightly charred. Great paring.
I hadn't seen asparagus that thin in decades. A friend of ours had a two tiered bed of asparagus all across the back fence, some 50 ft. of bed in each tier. When harvest time came she'd bring over a bundle of asparagus so thin, fresh and tender you'd eat it raw or just barely steam it. Then, she'd show up the next day with another bunch. Heaven! Betty died over 25 years ago but I still think of her when the season comes. Betty, here's to you.
I served it with a saffron rice and with some deliciously tiny asparagus cooked in a grill pan till slightly charred. Great paring.
I hadn't seen asparagus that thin in decades. A friend of ours had a two tiered bed of asparagus all across the back fence, some 50 ft. of bed in each tier. When harvest time came she'd bring over a bundle of asparagus so thin, fresh and tender you'd eat it raw or just barely steam it. Then, she'd show up the next day with another bunch. Heaven! Betty died over 25 years ago but I still think of her when the season comes. Betty, here's to you.
Saturday, March 28, 2009
Those in SA will understand
Haiku:
Brown snow flurries fall.
Oak trees putting out new leaves.
Webworms to follow.
Friday, March 27, 2009
Ain't the Internet Wonderful?
A number of years ago I had a favorite restaurant in San Antonio called Barcelona. It was a Spanish/Mediterranean restaurant, not far from my house, and with a creative kitchen. Much to my sorrow, it went out of business about ten years ago due to some personal problems the owner was having.
The signature dish was Pollo Jerez--a delicacy of chicken, artichokes, lemon, wine and sherry. Just before the restaurant closed I saw the recipe in a cookbook on San Antonio restaurants, but for some reason didn't buy it. (let that be a lesson!) A few months ago I grew hungry for the dish, so decided to do an internet search for recipe or cook book, and turned up nothing. Finally, a post on our local newspaper's food forum got both the recipe and the title of the cookbook, which was available on Amazon.com, even though long out of print. Ain't the internet wonderful.
I've not made the dish yet, as the right occasion hasn't presented itself, but will this spring. In the meantime, here it is, for your dining delight:
CHICKEN WITH ARTICHOKE HEARTS AND SHERRY
1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 cup flour seasoned with salt and pepper to taste
2 TBS Spanish extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp ground pepper (or to taste)
1 can artichoke hearts, drained (10-12 hearts)
3/4 cup Oloroso style sherry (rich, sweet, full flavored)
1/2 cup butter (alas, no longer on my diet; I'd omit and use a little olive oil)
1 TBS chopped parsley
Pound each piece of chicken to even thickness of 1/4 inch, dredge in flour and set aside.
Heal olive oil in lage saute pan, add garlic and pepper and cook 30 seconds, add chicken pieces and saute 1 to 2 minutes, then turn. Add artichoke hearts.
Pour sherry into pan (careful, watch that it doesn't flame). Cook a minute or so to evaporate alcohol. (At this point those who don't have to watch their cholesterol can add the butter to thicken the sauce.) Add parseley, allow sauce to simmer and reduce slightly.
Serve with Saffron Rice and fresh vegetables, good bread, and a very nice wine.
Salud!
And, if the prior owner of Barcelona's stumbles across this site, thank you for this dish. I pray that the troubles that caused you to close have long passed and that you have been blessed with joy and gladness, for you gladdened the souls of many.
The signature dish was Pollo Jerez--a delicacy of chicken, artichokes, lemon, wine and sherry. Just before the restaurant closed I saw the recipe in a cookbook on San Antonio restaurants, but for some reason didn't buy it. (let that be a lesson!) A few months ago I grew hungry for the dish, so decided to do an internet search for recipe or cook book, and turned up nothing. Finally, a post on our local newspaper's food forum got both the recipe and the title of the cookbook, which was available on Amazon.com, even though long out of print. Ain't the internet wonderful.
I've not made the dish yet, as the right occasion hasn't presented itself, but will this spring. In the meantime, here it is, for your dining delight:
CHICKEN WITH ARTICHOKE HEARTS AND SHERRY
1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 cup flour seasoned with salt and pepper to taste
2 TBS Spanish extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp ground pepper (or to taste)
1 can artichoke hearts, drained (10-12 hearts)
3/4 cup Oloroso style sherry (rich, sweet, full flavored)
1/2 cup butter (alas, no longer on my diet; I'd omit and use a little olive oil)
1 TBS chopped parsley
Pound each piece of chicken to even thickness of 1/4 inch, dredge in flour and set aside.
Heal olive oil in lage saute pan, add garlic and pepper and cook 30 seconds, add chicken pieces and saute 1 to 2 minutes, then turn. Add artichoke hearts.
Pour sherry into pan (careful, watch that it doesn't flame). Cook a minute or so to evaporate alcohol. (At this point those who don't have to watch their cholesterol can add the butter to thicken the sauce.) Add parseley, allow sauce to simmer and reduce slightly.
Serve with Saffron Rice and fresh vegetables, good bread, and a very nice wine.
Salud!
And, if the prior owner of Barcelona's stumbles across this site, thank you for this dish. I pray that the troubles that caused you to close have long passed and that you have been blessed with joy and gladness, for you gladdened the souls of many.
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