Salad on the Grill

Last night my friend Tom and I had a "blind box" cook-off.  His friend Tish had given him a bunch of produce from an event she was catering, and I had some things left over from a series of cooking classes I did over the weekend.  So we pooled our resources to come up with an improv dinner. We started out with pretty grand plans (well, he did; my plans are never really all that grand).  Perhaps it was my powers of persuasion or maybe his fatigue after working all day, but we ended up with a delicious grilled romaine salad.

When I was a student in the Natural Chef program at Bauman College, I ended up "pulling the short straw" on many occasions, and got the "improv salad" as my assigned recipe.  While it got more than a little old for me, my classmates were  impressed with every concotion I threw together, and one of them dubbed me "The Salad Queen."  This salad is my absolute fave....

Fire up the grill and while it's heating up, thinly slice some onions.  Heat a bit of olive oil in a large skillet and when it's good and hot, add the onions. Let them hang out until they get nicely browned, tossing (if you're Tom) or stirring (if you're me and not as fancy-pants) occasionally. In a separate (dry) pan, throw in a couple handfuls of roughly chopped walnuts. After a few minutes of toasting, add some bleu cheese (Pt. Reyes is my preference; it's local and it is perfect creamy goodness).  Saute until melted and take off the heat.

While the onions and nuts are cooking, place the peppers on the grill.  If you can get these little guys, they work perfectly for a salad...

While the peppers are cooking, cut the romaine in half lengthwise, keeping the ends in tact.  Brush the cut side with olive oil and place cut side down on the grill.  Close lid and cook for 3-4 minutes until charred on the cut end.  I normally pull them from the grill then, but I think he flipped them and cooked a couple more minutes..... that works, too.

Then start layering on the flavors. Lay the romaine halves on plates and top with the peppers.

Pull the onions off the heat and add a good drizzle of balsamic vinegar.  Keep your face out of the way, because when vinegar hits a hot pan, it's a serious thing - no flames, but some big-time potent fumes!  Pour the balsamic onions over the peppers and then top with the oh-so-delicious walnuts & bleu...  

Serve with a baguette and you are good to go!  It's surprisingly satisfying, but if you need a little more for your dinner, you can bump it up with a some grilled chicken or pancetta.

Seriously, you've got to try this one!

Chicken & Veggie Gratin

Watching all those ridiculously skinny actresses last night on the Oscars made me really hungry!  So here's what I think Angelina could use...

I was craving caramelized onions ( I know, I'm a little weird), and that always makes me think of a yummy tian or gratin.  Lately I like the idea of working with whatever I've got.  Fortunately, my kitchen is usually pretty accommodating to an improv dinner (and not just cereal).  So into the pantry and fridge we go.....onions, baby bliss potatoes, mushrooms, thyme, chicken, gruyere (you KNOW I always have cheese on hand....or in mouth), and panko.

Start with a little olive oil and butter in a large skillet, and slowly cook the onions on medium-low heat. 

In a separate skillet, cook a couple chicken breasts, simply seasoned with salt and pepper.  I used this fantastic French herb salt that I picked up at the farmers' market from All Star Organics. I also added a little to the onions....



Caramelizing onions takes time, so if you're starving or in a rush, plan on making something else.  Once the onions are golden, add the sliced mushrooms.

 While chicken and onions cook, thinly slice some baby bliss potatoes, and lay them in the bottom of a lightly oiled baking dish.  Cover the bottom completely.  If you have a mandoline, use it.  If you are using a knife, be sure to keep the cuts uniform, so they will all cook the same.

Drizzle potatoes with olive oil and some thyme leaves.  Then start layering: onion mixture, chicken, cheese and panko.  Bake covered for 30 minutes, remove cover and cook an additional 5-10 minutes.

Caramelized Onion and Chicken Gratin

Serves 4

1 tablespoon olive oil, plus extra for pan

1 table spoon unsalted butter

2 yellow onions, thinly sliced

2 boneless skinless chicken breasts

salt & pepper

8 ounces crimini mushrooms, sliced

5 Baby Bliss potatoes, sliced 1/4" thick

2 teaspoons thyme leaves, divided

1 cup shredded Gruyere cheese

1/2 cup panko

• Preheat oven to 350. Lightly oil a baking dish and set aside.
• Heat oil and butter in a large skillet over medium heat.  When hot, add sliced onions and reduce heat to medium-low.  Let onions cook, stirring only occasionally, for 10 minutes, then add a pinch of salt and conmtinue to cook 2-3 more minutes before adding the mushrooms.
• Add mushrooms and continue cooking another 10-15 minutes.
• In a spearate skillet, cook chicken breasts seasoned with salt and pepper.  When cooked, remove from heat and when cool enough to handle, shred.
• Place sliced potatoes, slightly overlapping, in the  bottom of prepared baking dish.  Drizzle with olive oil and 1 teaspoon of the thyme leaves.
• Top with onion and mushroom mixture, then shredded chickenm then cheese, and top with panko and remaining teaspoon of thyme leaves.
• Cover and bake for 30 minutes.  remove cover and bake an addtional 5 minutes.
• Remove from oven and let stand 5 minutes before serving.