Epicurean Bliss

You know what I love about this dish? It’s really really hard to screw up. Like, even if you over-cook the orzo because you were too busy picking bits of the raw chicken you just butchered out from under your fingernails, while attempting to take a sip of the wine your boyfriend just poured you, while trying to stay organized as you cook dinner for his parents … there’s a good chance it’ll still be a crowd pleaser. This dish is good warm, but it’s even better cold or at room temperature, and I’m pretty sure it would steal the show of any backyard barbecue if only the weather would get warm enough for this to be actually possible. At the end of the day, this dish is idiot-proof, and I love that about it because let’s all face the facts – even the best cooks sometimes forget about that foamy, slowly over-boiling pasta pot in the corner when faced with sweet, crispy, savory proscuitto-wrapped fig appetizers. Who hasn’t been in a scenario like that?

My point? Make this. It’s soooo easy. And yes, I do say that a lot with my recipes, but that’s because a) I’m a bit lazy and therefore b) they’ really are that easy.  But I ask, can it get much easier than boiling pasta and tossing it with some raw ingredients? After spending hours butchering meat and thickening sauces with roux and starch compounds at ICE, I can assuredly say that no – it doesn’t get much easier than that. Not to mention, it’s springtime (believe it or not), and cool, refreshing, light and lemony dishes chock full with spring vegetables are what this season is all about! Plus, do you know anyone who doesn’t like pasta salad? I didn’t think so.

While a bright and satisfying pasta or rice dish can be a great focal point for a meal, it really goes better hand in hand with a complimentary protein dish. The citrus flavors in this particular pasta salad pair very nicely with poultry, and would make it the perfect side dish for a light crispy baked chicken breast, or a herbacious sautéed chicken dish, like the fennel-butter chicken recipe below.

Orzo Salad with Cherry Tomatoes and Herbs – Serves 4 to 6

(Based on a Italian Alfresco Dinner Party Menu from Epicurious.com)

• 8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)
• 2 tablespoons Sherry wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup sliced pitted oil-cured olives
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh Italian parsley

To start, bring a medium sized pot of water to a boil. Salt liberally and cook the orzo until tender but still firm to bite, stirring occasionally. Drain and rinse under cold water, then drain well. Transfer to a medium bowl and cool.

While the orzo is cooking, whisk together vinegar and lemon juice in small bowl, and gradually whisk in the oil to make a vinaigrette. Pour the dressing over orzo and toss to coat. Mix in the remaining tomatoes, olives, green onions and herbs, and toss well. Season to taste with salt and pepper. This can be served immediately, or refrigerated and served cold the next day – either way is deliciouso!

And then – the chicken…

Sautéed Chicken with Fennel Butter – Serves 4

This dish is composed of two main components – the chicken, and the fennel mustard butter that perfumes and flavors it.

For the Fennel-mustard butter, you’ll need:

• 1 tablespoon fennel seeds
• 1/2 cup (1 stick) butter, room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced

For the chicken, you’ll need:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 6 skinless boneless chicken breast halves. Alternatively, you could use a whole chicken, broken down, and use only the breasts and thighs for this recipe
• 4 cups thinly sliced radicchio
• 2 tablespoons drained capers

T0 start, prepare the fennel compound butter. Toast the fennel seeds in small skillet over high heat until they begin to brown and are fragrant, about 1 minute. Place in spice mill and grind to coarse powder, or use a mortar and pestle to grind.

Transfer the ground fennel to a small bowl, and add the butter, lemon juice, mustard and garlic. Stir to blend, and season with salt and pepper. If using immediately, set aside; if not, cover and refrigerate immediately.

Now, on to the chicken. Make the marinade by whisking oil, lemon juice, and garlic in small bowl to blend. Place the chicken pieces (again, highly recommend using breasts and thighs in this recipe for some variation) in medium glass baking dish. Season each side of the chicken with salt and pepper, and pour the oil mixture over the chicken, turning to coat. Cover with plastic wrap and refrigerate for at least an hour.

Once the chicken is well marinated, heat a heavy large skillet over medium-high heat. Add the chicken with some of marinade to each skillet in batches, being sure not to overcrowd the pan; sauté until cooked through, about 3 – 4 minutes per side. Transfer chicken to platter and place a teaspoon of fennel-mustard butter atop each chicken breast. Repeat until all the chicken is cooked, then cover platter with foil to keep warm.

Melt the remaining (about 1/4 cup) mustard-fennel butter in the skillet over medium-high heat. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Serve the chicken breasts over the radicchio, alongside the orzo salad and some mixed greens with a light vinaigrette. Serve with a light, crisp and fruity Pinot Grigio!