– Lemon herb grilled chicken, served with chopped grilled vegetables and olive tapenade
– Freshly baked baguette, either to be eaten with butter or served with the chicken
– Zucchini salad with lemon juice, olive oil, salt and pepper, and herbs of choice
– Basil infused Panna Cotta, served with peaches- Infused water, with lemon, strawberries, and chocolate mint
When I was coming up with a menu to celebrate the beginning of summer, I wanted something fresh. The Mediterranean style fit this best.
As with most of the recipes I invent, I have a basic idea, and then throw in what I feel like at the time. So, as much as I’d like an exact recipe to give you, this will actually depend much more strongly on your own taste.
For the chicken, I wanted it served with something, such as a sauce. I wanted the sauce — or whatever it might come out as — to be contrasting with the chicken.
I marinated the chicken in the juice of a whole lemon, olive oil, salt and pepper, and oregano. Season as you like, and with what herbs you have. I personally like tart flavors, and especially aimed to have the chicken very tart from the lemon juice, which not only gives a pleasant flavor, but also tenderizes the chicken.
Grill the chicken.
I decided, for the sauce, to grill peppers, tomatoes, and an onion. I picked these vegetables because they often have a fairly sweet taste, which seemed like the contrast to the chicken that I wanted.
Grill the veggies and mash or cut or blend to your desired texture.
I added some olive tapenade to the mixture (ended up with a little more than I wanted, but it depends entirely on your own taste), and added a few seasonings like salt and pepper and parsley. The result was exactly what I wanted.
I put some of the mixture on the chicken to allow to ‘soak’ for a few minutes.
Serve the whole thing with baguettes or other bread or starch of choice.
I shaved zucchini in a classically Italian style, dressing it with olive oil and vinegar, and seasoning with salt and pepper and parsley.
Technically, this step in the meal is quite adaptable. You can do a salad instead, or more grilled veggies. However, I like this style of doing zucchini, and wanted a refreshing, simple side to go with the rest of the meal.
And now, at last, an actual recipe, since I am not enough familiar with panna cotta to do it without yet… Recipe from the French Women Don’t Get Fat cookbook, by Mireille Guiliano
– 1 Tablespoon unflavored geletin
– 2 Tablespoons cold water
– 1 cup 2% or whole milk
– 2 cups heavy cream
– 1/4 cup sugar
– 1 1/2 teaspoons vanilla extract
– fresh sweet basil
First warm the milk some and put in the basil and allow to soak for a while. Continue as instructed below, after allowing the basil to flavor the milk and then draining it.
1. In a small saucepan, sprinkle the gelatin over the water and let soften for about 1 minute. Heat the mixture over low heat until the gelatin is dissolved. Remove from the heat.
1. In a large saucepan, bring the milk, cream, and sugar just to a boil over moderately high heat, stirring once in a while. Remove the pan from the heat and whisk in the gelatin mixture and vanilla. Divide the mixture among eight 1/2-cup ramekins and cool to room temperature.
3. Cover with plastic film and chill for 4 hours or overnight.
4. Run a thin knife around the edge of each ramekin and invert on the center of a dessert plate.