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Author: Edible Santa Fe

Chicken with Sherry Wine Vinegar and Herbs Galore

Chicken with Sherry Wine Vinegar and Herbs Galore This easy dish is a showcase for fresh herbs…the more kinds the better. Another method that works well here is to bake the chicken in a deeper baking dish first, then broil at the last minute just to crisp the skin. ½ C. chopped assorted fresh herbs (such as parsley, oregano, tarragon) 6 T. olive oil 1/3 C. Sherry wine vinegar 1 T. Dijon mustard 1 t. salt 1¾ pounds boneless chicken breast halves with skin, each quartered ¼ C. dry vermouth or dry white wine 2 T. butter, chilled, diced Whisk first 5 ingredients in large bowl. Add chicken; turn to coat. (At this point you can marinate the chicken, refrigerated and covered, up to a day.) Preheat broiler. Arrange chicken, skin side down, on rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes. Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken. Serves...

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Edna Lewis Rhubarb Pie

Edna Lewis’ Rhubarb Pie This is a traditional rhubarb pie—basic and delicious. The rhubarb is tart, the syrup is sweet, and the crust is toasty and flaky. The recipe comes from Ms. Lewis’ The Taste of Country Cooking, a classic reissued by Knopf in 2008. PASTRY 1½ C. plus 2 t. sifted flour 1 scant t. salt ¼ C. chilled lard ¼ C. cold water FILLING 2/3 C. sugar ¼ t. fresh-grated nutmeg 2 t. cornstarch 4 C. (about 1½–2 pounds) fresh rhubarb, cut into ½-inch pieces Put 1½ cups sifted flour and the salt into a bowl, add the chilled lard and mix well with a pastry blender or with fingertips. When well blended add all of the water and mix until water is all absorbed. This will make the dough a bit sticky. Sprinkle over lightly with 2 teaspoons flour and roll into a ball. Leave to rest in a cool place for about 15 minutes. Separate the dough into two unequal pieces. Roll out the larger piece and place it in a 9-inch pie pan. Roll out the smaller piece and cut into ¾-inch strips to make latticework. Place the strips upon a sheet of wax paper and place it, along with the pastry-lined pie pan, into the refrigerator until needed. When ready to prepare the filling, remove pastry from the refrigerator. Preheat oven to 450...

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Minted Jerusalem Artichoke Salad

Minted Jerusalem Artichoke Salad Jerusalem artichokes aren’t really artichokes; they are a tasty tuber related to the sunflower. Raw and sliced thin, they are crisp and mild, slightly nutty and slightly sweet. They pair beautifully with mint. This salad comes from Patricia Wells’ Vegetable Harvest. 1 t. freshly squeezed lime juice ½ t. fine sea salt ¼ C. extra virgin olive oil 40 fresh mint leaves, cut into chiffonade 1 pound Jerusalem artichokes, scrubbed but not peeled 2 C. lettuces (or greens such as mache or lambs quarters) rinsed and dried In a large bowl, combine the lime juice and salt and whisk to blend. Add the oil and whisk to blend. Stir in the mint. With a mandoline or very sharp knife, cut the Jerusalem artichokes into very thin slices, dropping them immediately into the dressing. Let marinate for 10 minutes. (Do not prepare in advance or the Jerusalem artichokes will darken.) At serving time, use a slotted spoon to drain the Jerusalem artichokes and arrange them in overlapping circles at the outside edge of 4 large plates. Place the greens in the in the bowl with the remaining dressing and toss to evenly coat. Place a mound of dressed greens in the middle of each plate. Seasons lightly with more sea salt. Serves 4. {loadposition...

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Asparagus and Spring Onions

Asparagus & Spring Onions with Buckwheat Linguine This pasta combines the fresh, green taste of spring vegetables with the hearty chewiness of buckwheat noodles. A bowl of it makes its own meal; alongside chicken it’s a great side dish. Chervil adds something special here, but any fresh herbs will brighten the flavors at the end. 1 pound asparagus 2 spring onion bulbs 1 t. olive oil 3 T. butter salt and pepper 1 pound buckwheat linguine 3 cloves garlic 1 C. vegetable stock 4 T. chopped herbs, such as chervil, mint, parsley and dill half a lemon ½ pound ricotta salata cheese, crumbled Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally ¼ inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and mince the garlic. Bring a pot of salted water to boil for the pasta. In a pan big enough for the vegetables to be sautéed, not steamed, heat the olive oil and 1 tablespoon of the butter. Add the asparagus and the spring onions, season with salt and pepper and sauté over high heat for a few minutes, until the vegetables are slightly browned and caramelized. Cook the linguine. When the vegetables are nearly done, add the garlic and cook 1 minute more. When the vegetables are ready, pour in...

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Cultivating Companions

  Planting Edible Partners By Christie Green Symbiosis. Mutual and multiple benefits. How can each of our actions and choices be beneficial in as many ways as possible? These questions inform and shape my approach to any garden, landscape, ecological conundrum and challenge. Yes, beauty, but also benefit. And so with growing edibles, there is the ultimate goal of delicious fare for the dinner table; but how can the actual growing and cultivation techniques be optimized to provide the healthiest food and most harmonious growing conditions that give back to the ground, returning valuable nutrients to the soil as...

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