Cooking Light/Mediterranean Light

Cooking Light is not only an excellent magazine, but they publish a number of cookbooks that are equally excellent. Mediterranean cooking works well with the concepts of light cooking. Last week halibut was cooked in parchment. This week chicken is cooked in the same way.

Greek Country Salad on Grilled Romaine Lettuce
Artichoke with Roasted Garlic-Wine Dip
Chicken Breast en Papillote


The salad is composed of chopped vine ripened tomatoes, English cucumber, green bell pepper, and red onion. The lettuce is quartered and left intact; drizzled with a bit of EVOO and grilled. Served on a plate with spoon fulls of the vegetables, chopped Kalamata olives and reduced Feta cheese. The dressing is a vinaigrette of fresh herbs, red wine vinegar, minced garlic, salt and pepper. I used a Tuscan Olive Oil from The Olive Tap in Long Grove. Just a light drizzle is needed to bring the flavors together. I also toasted cubes of a multigrain roll over the top.

Springtime brings lots of fresh vegetables. One of my favorites is the artichoke. Big round globes of tightly compacted leaves. The stem is cut off and the tips of the leaves snipped. It is cooked in boiling water until a knife pierces the base easily. The dip begins with roasted garlic cloves simmered in white wine. Then vegetable broth is added and reduced by half. A tiny piece of butter is melted into it. The mixture is blended until smooth along with an additional couple of garlic cloves. A sprinkle of parsley and is served warm for dipping the artichoke leaves. The choke is removed and the heart is cut up and some of the dip is poured over them.

I really like preparing an entree in parchment. Placing the pouch on the plate is a bit dramatic. Cutting open the pouch so the aroma and flavors are released is a special experience. The chicken breast is placed on the parchment, drizzled with a bit of EVOO and salt and pepper. Garlic, shallot and mushrooms are lightly sauteed in a bit of EVOO. Diced tomatoes are added and seasonings are adjusted. The mixture is spooned over the chicken and grated lemon zest is dusted over all. The pouch is sealed and baked for about 40 minutes.

An enjoyable meal. Wonder what else I can prepare using a parchment pouch? Will give it some thought.