Willow Ptarmigan

Willow Ptarmigan

photographer Anthony Madden

wish we'd gotten some snow, it's insulating for plants

Baked Artichoke Hearts

Baked Artichoke Hearts

2 cans artichoke hearts
1/2 cup gf bread crumbs
2 tablespoons fresh parsley or dried oregano
1/2 teaspoon garlic powder
4 ounces pecorino Romano cheese, grated

1/2 cup olive oil
zest of one lemon
1/4 cup lemon juice
salt and pepper to taste

Cut hearts in half and place in an 8x8 baking dish or sheet pan coated with olive oi. Mix bread crumbs, parsley, garlic powder and cheese. Sprinkle over the top of the artichoke hearts. Last mix olive oil, zest, lemon juice, and salt and pepper and drizzle over artichokes. Bake covered at 325 F for 20 minutes. Turn up the heat to 375 F and bake till golden brown on the top, removing cover if necessary to achieve the browning you desire. Serve immediately. So delicious. 

Vichyssoise or Leek & Potato Soup

Vichyssoise or Leek & Potato Soup

2 large leeks, green part removed and white sliced then diced fine
3 tablespoons unsalted butter
3 small gold potatoes, peeled and chopped small
3/4 teaspoon fine sea salt
32 fluid ounces vegetable stock, unsalted
1-1/2 teaspoons white pepper

Vichyssoise is a French hot or cold soup. With this weather mine will be hot. Sauté/steam cut leeks in butter till very tender, do not let them brown. Add salt, then stock and potatoes. Cook soup till potatoes are cooked through. Blend mixture well and add the white pepper. It is usual to add cream or milk and buttermilk, half a cup each. I opted using just the leeks and potatoes which ensured the soup texture was very satisfying. Even though using a few simple ingredients this soup is rich, warming, and delicious.

Chicken Thigh Marsala

Chicken Thigh Marsala

4 boneless, skinless chicken thighs cut in half
3/4 cup gf flour
salt and pepper
olive oil and butter for browning chicken thighs
1 small yellow onion chopped fine
12 ounces of button or cremini mushrooms cut in quarters
3 garlic cloves minced
more olive oil and butter for sauteing mushrooms
1-1/2 cups dry marsala wine (may substitute half stock or broth)

Cut chicken thighs in half, removing any excess fat. Salt and pepper chicken thighs, then dredge in flour. In a large frying pan, brown thighs in olive oil and butter,  then set aside. Add more olive oil to sauté mushrooms, onions, adding garlic last minute. Add marsala wine and cook down. Add thighs back into frying pan and cook till thighs are cooked through. Cover pan if necessary to ensure chicken is cooked through. Serve over rice, mashed potatoes or pasta of your choice. A classic andd absolutely delicious.