Posts Tagged ‘Blog’

For awhile now I’ve been craving chicken wrapped ever so indulgently in thin slices of prosciutto. It might have something to do with the fact that I choose a picture of that very same dish to grace the top of the blog. unfortunately I have a slew of other meals planned for (and shopped for) that I need to consider first. But! That doesn’t mean that YOU can’t enjoy this amazing little number for me.

Prosciutto Wrapped Chicken with Mushrooms

½ cup salt
½ onion
1 garlic clove smashed
Black Peppercorns

Place everything in a pot and top up with water. You want to have at least 2 cups of water.
Heat on the stove until the salt has dissolved. Put aside to cool.
Add ice cubes and water to bring up to at least 5 cups of liquid.
Place the chicken in the brine for a few hours.
Drain the liquid off and reserve the chicken, onions, garlic, thyme and peppercorns.
Add a ¼ cup apple cider vinegar and ¼ cup olive oil.
Mix all well and refrigerate overnight.

Package of good quality prosciutto.
Chicken breasts

Preheat oven to 350.
Lay out slices of prosciutto so that they over lap slightly. Lay chicken breast on top and wrap it with the ham.
Place in a baking dish and place in the oven.

1 onion diced
1 garlic clove minced
1 lb mushrooms
1 ½ cups chicken stock

Sweat off the onions and garlic.
Add mushrooms allow them to start releasing some moisture and getting some colour. Add the chicken stock, thyme and peppercorns. Reduce for a few moments
Take the chicken out of the oven.
Pour the mushroom mixture over the chicken in the oven, making sure to baste the prosciutto thoroughly.
Return chicken to oven.
The chicken should take between 20-25 minutes to cook. Check on it periodically and continue to baste the breasts with the liquid from the stock and mushrooms.
When the chicken is cooked remove it from the oven and place it on a plate to rest.
Pour everything else from the pan into a frying pan and reduce until the stock is nearly all gone.
Spoon the mushrooms on the plate first and lay the sliced chicken breast on top.


I think that I might make this with some gnocchi when I do get around to making this again. Maybe with a nice sage brown butter.

If you end up making this be sure to let me know so I can enjoy it vicariously through you.


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Unless you are a leather faced granny living in a ramshackle hut in a deep green valley of the Rocky Mountains chances are that you’ve used the internet for something to do with food one way or another.

When we go online occasionally to look up a recipe,locate a restaurant or indulge in some celebrity gossip most of us aren’t aware that for those brief moments we are seeing a glimpse of an enormously extensive community.

For those of us who are a little more into food (lets say to the point where your squeal of glee rang through the produce section when you found out that your local grocery store carries black garlic) this online community of what has officially become known as foodies begins to claim you as one of their own.

Over the past few years I have slowly found myself immersed more and more into this world of renegade restaurant reviews, celebrity food bloggers, and tantalizing food porn.

Speaking of food porn, here’s a quick example:

Can’t you just taste the sharp cheddar coming through the rich mellow flavor of the cream cheese in that broccoli cheese stuffing? Mmmm….

Right! Back to our story.

I had stood long enough on the other side of the fence, watching the other foodies. Each of them toiling away in their kitchens, lining up at the doors of the latest restaurant, or poised behind the lens taking shot after shot till they get ‘the one’.  I read their account of their adventures with envy etched across my face.

With my hands laced between the links of the fence staring in at their world I realized that I wanted to be a foodie.

I wanted to blog.

Simple enough. 

All I needed to do was join Blogger or WordPress, decide on a cute and catchy name and boldly walk into the yard where the rest of the bloggers are playing.

So I did.

I wrote a couple of posts and I waited. I decided to be patient and added a few more. And waited.

None of the other foodies were even looking at me. They didn’t want to play with me at all. While I sat on my blog waiting for some traffic I took a closer look at the foodie bullies who were ignoring me.

I looked at their concentrated faces, I watched as they busily moved around, and I realized that they were working. It wasn’t just play to them. They were enjoying it, they exuded satisfaction when they got their task of the moment complete, but there was no doubt that, unlike me, they took it all very seriously.

I raised my eyebrows in disbelief, were they crazy? Why would they take on something that was so intense and involved so much commitment.

I walked out of the yard and placed myself firmly back on the sane side of the fence.

Crazy food bloggers.

But it wasn’t long before I found myself looking over my shoulder. I could see a  foodie blogging about lasagna. I love lasagna, and oh! the picture… perfectly melted oozing mozzarella…

Like a fly to honey I was drawn back. I wanted to contribute. I wanted to be a part of this community.

This time I did my research.

And in my spare time: Food Porn!

Blogs are huge! And food blogs are a very popular way to go.  The Foodblog Blog lists almost 2000 and Food Blog Search has over 3000. When there is that many out there in order to stand out you’ve got to do something and do it well. And not all food blogs are created equal. There are  yearly awards given out like the Blogger’s Choice Awards and Weblog Awards with categories just for food blogs.  Sometimes it is even broken down into specific types; like City, Rural, Family/Kids, Photography, and Humour food blogs. 

The number of foodies who are actively blogging about their adventures is so prevalent that there are sites dedicated just to food blogging events and the food blogging community. Is My Blog Burning? and Food Blog S’cool are little island havens just for foodies in the middle of the large http ocean.

It wasn’t long before I realized that the busy blogging foodies in the yard weren’t bullies at all. Many of them have even created posts about how to start a food blog, what to avoid and what to be sure and do. These posts from bloggers like Delicious Days and The Amateur Gourmet were all the encouragement I needed to jump back into the world of food blogs.

So here I am with my very own shiny new food blog (we’ll pretend the first one never happened and leave it to float away into cyberspace).  I’ve begun (began?) my very own adventure into the community of dedicated foodies (again we’ll just ignore that first attempt).

I will Cook. Dine. Shoot. (As in photography, not the gun/killing type of shooting. But you probably could have figured that out on your own.)

I will eat and I will write.

Most importantly I will commit.

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