Griddled Chicken, Saffron Tangelo Syrup, Fennel Herb Salad

ottolenghi saffron chicken

Griddled Chicken Breast, Saffron Tangelo Wedges with Syrup
Fennel , Cilantro, Basil, Mint with Lime Vinaigrette

minneola tangelo image, tangelo recipe

Minneola Tangelo Branch of Citrus Salad Tree

Planted in 2008, my Citrus Salad Tree is now bursting with ripe fruits. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk; Persian Lime, Valencia Orange, Honey Mandarin, Late Lane Navel Orange, and Minneola Tangelo. The juicy bell-shaped tangelo, also called a honeybell, has a very sweet flavor with a thin peel. The Minneola is a cross between a Duncan grapefruit and a Dancy tangerine, developed by the USDA in 1931.

I adapted this bright colorful chicken dish from Yotam Ottolenghi’s “saffron chicken & herb salad” featured in the cookbook, Jerusalem, to incorporate tangelos and limes from my tree. Ottolenghi blitzes his orange syrup into a paste, using a food processor. I thought the tangelo wedges added texture and color to the dish, so I left them intact. The sunny citrusy honey saffron flavors shine, either way…

Continue reading “Griddled Chicken, Saffron Tangelo Syrup, Fennel Herb Salad”

roasted japanese eggplant with pomegranate, pistachio, garlicky cream sauce

japanese eggplant pomegranate pistachio
roasted japanese eggplant with fresh thyme
garlicky yogurt cream sauce
pomegranate & pistachio

I wasn’t shopping for another cookbook. I was actually at Anthropologie shopping for some kind of platform or stools on which to display some my overflowing unruly cookbook collection. But there on the shelf along with some darling Morrocan tea glasses and heavenly spiced candles was PLENTY, Vibrant Vegetable Recipes from London’s Ottolenghi. On the cover, a bejeweled eggplant dish…I was smitten.

Continue reading “roasted japanese eggplant with pomegranate, pistachio, garlicky cream sauce”