Wildflower Honey & Lavender Roasted Chicken

     Scrolling through my favorite cookbook, The Vineyard Kitchen, I noticed this recipe and thought I should make this.  There is lavender growing everywhere around my house, so this would be a perfect recipe!  It was delish!     

What you need:

4 sprigs lavender with flower plus 8 for garnish

1/4 cup wildflower honey

Salt

8 sqaub (but I used 2 chickens)

Fresh ground black pepper

2 TBsp extra virgin olive oil, plus more for rubbing the birds

1 TBsp unsalted butter

1 cup dry white wine

How to make it:

Mix together the 4 sprigs of lavender, honey, 2 Tbsp of water, and 1 tsp of salt in a medium saucepan and heat gently until the mixture simmers.

Turn off the heat and let the lavender steep until ready to use.

Cut off the neck, the wings tips at the second join from the tip, and the tail of the squab (chicken).

Season the cavity of the birds with salt and pepper and tie the birds (this can be done up to a day in advance; cover and refrigerate the birds).

Preheat the oven to 400˚F.

Rub the birds with olive oil and season with salt and pepper.

Heat a large sauté pan over medium-high heat and add 2 Tbsp of olive oil and 1 Tbsp of butter to coat the bottom of the pan.

Let the butter brown lightly, then add the birds to the pan breast side down.

Do not crowd them in the pan.

Sear them in two batches if necessary.

Sear them until all sides of the birds are golden brown, about 10 minutes.

Adjust the heat as needed if the pan gets too hot and starts to smoke.

Turn the birds as necessary with a pair of tongs.

Be careful not to break the skin.

Remove them from the sauté pan and place them in a large roasting pan.

Drain the excess grease from the sauté pan. 

Add the wine to the sauté pan and bring to a boil.

Scrape the pan to remove an caramelized juices and bits of meat.

Reduce the hear and simmer until the wine is reduced by half, about 5 minutes.

Pour the wine over the birds.

Brush the birds liberally with the reserved honey mixture.  

Roast in the preheated oven for 30 minutes.

Baste the birds with the pan juices and brush with more honey.

Roast another 20 minutes.

Remove from the oven and brush one last time with honey.

Check for doneness, if still raw, cook a little longer.

If fully cooked, let the birds rest for 10 minutes before serving.

Search the birds on a platter with the accompaniments of your choice.

Garnish with lavender sprigs and ENJOY!

Shaved Zucchini Salad with Almonds & Parmesan

     A few weeks ago the hubby invited one of his coworkers over to dinner, since he was new to the area.  So I wanted to make a yummy meal.  I have been so inspired by my new The Vineyard Kitchen Cookbook and all the fresh seasonal food here, I just had to try out some new recipes!  Here is one of my newest favorites!  Hope you like it as much as I do!

What you need:

1/2 cup balanced slivered almonds (I used whole almonds)

2 lbs small zucchini (2 inch diameter)

1 lemon

Fleur de Sel

Freshly ground pepper

1/2 cup fresh Italian parsley leaves, fluffy not packed

1/2 cup shaved Parmesan cheese

1/4 cup extra virgin olive oil

How to make it:

Preheat the oven to 350˚F.

Spread the almonds on a sheet pan and toast them in the preheated oven until they are golden, about 8 minutes.  Reserve.

Wash the zucchini and dry them.

Trim off the ends.

Cut the squash in half lengthwise.

By hand or using a mandolin (I used a vegetable peeler), slice the zucchini on the bias as thinly as possible.

Reserve in a big bowl.

To assemble the salad, toss the zucchini with the juice of the lemon and season with the Fleur de Sel and pepper.  Add the toasted almonds, parsley leaves, Parmesan cheese, and olive oil.

Adjust the seasoning to taste and serve immediately and ENJOY!

Apricot Glazed Pork Chops

     I was given this cookbook, The Vineyard Kitchen, as a goodbye gift from my friends in New Mexico and I can honestly say it has become one of my favorites!  I love all the recipes I have made from it.  They are easy to follow with fresh ingredients!  I can't wait to share more!  For now, here's the recipe for the Apricot Glazed Pork Chops...

What you need:

Brine

4 large garlic cloves

2 TBsp peeled, thinly sliced fresh ginger

1/2 cup kosher salt

1/4 cup sugar

1/2 cup chile flakes

1 bay leaf, fresh or dried

8 double-cut pork chops, 1 1/2 inches think

Glaze

2 lbs very ripe apricots

1 cup brown sugar

3 Tbsp white wine vinegar

1/4 tsp  chile flakes

2 TBsp mined ginger

2 tsp mined garlic

2 tsp salt

How to make it:

Prepare the brine.

Peel and slice the garlic cloves in half.

Place all ingredients in a medium pot with 5 cups of water.

Bring to a boil, turn the heat down, and simmer for 5 minutes.

Cool completely before using.

Place the pork chops in the cold brine and let them marinate overnight in the refrigerator.

Prepare the Apricot Glaze.

Wash, halve, and pit the apricots.

Chop coarsely.

Combine all the glaze ingredients with 2 cups of water in a pot and bring to boil.

Reduce heat and simmer for 40 minutes or so until it has thickened.

Cool and puree in a blender or food processor fitted with the steel blade.

(The glaze can be made up to 4 days in advance and stored in the refrigerator)

Preheat the grill or the broiler.

Remove the chops from the refrigerator, drain well, and pat dry before grilling.

Discard the brine.

Brush the chops lightly with olive oil.

No additional seasoning is necessary.

Grill or broil for 10 minutes on one side and turn over and brush with the glaze.

Grill or broil the second side for 10 minutes, turn over and brush with the glaze.

Cook an additional 1 to 2 minutes on each side to lightly caramelize to glaze.

To test for doneness, let the chop rest for 5 minutes, then cut into the meat at the bone, the meat should be rosy pink and opaque.  

If it looks rare, continue to cook for 4 or 5 minutes more.

Serve them with some pasta salad and broccoli then ENJOY!