Editorial
Front Page - Friday, August 6, 2010
Kay's Cooking Corner
Kay Bona
I’ve got some great news – on July 31, we had a new granddaughter born into the world! Gwynn Elizabeth Sherrill arrived about 8:30 a.m., and she and mom are doing just great.
I wondered at how April and Brandon could possibly have another little girl that was as cute or cuter than Paige, but of course, that’s just a grandmother’s silly wonderings. Of course they can – in fact, Gwynn looked exactly like Paige when she was born, so that means I am going to have two of the most adorable granddaughters in the world! And the sweetest. I’m very sorry to report to all of you other grandmothers reading this that I obviously have the corner market on sweet and cute grandchildren!
Of course you know that I am just kidding. I remember when my second child was born. I couldn’t imagine him being any more handsome than my first. And the same feelings applied to my third child. I guess, no matter how many you have, they all are just as handsome and good-looking as the last. God has a special way of doing that.
Anyway, as Don and I were driving home from Memphis, we stopped at a gas station to fill up and get a drink. Across the street was a fruit and vegetable vendor, and if you know me, you know I can hardly pass one up.
So Don headed for the store and I headed across the street, only to return with a basket of peaches, a basket of beautiful red tomatoes, and two jars of canned peaches. I was going to have my mom make her yummy peach cobbler with those, but things change. I have not been to my mom’s house since I’ve been back, and so those peaches served another purpose: a sweet, delicious crowning to our vanilla ice cream. Life doesn’t get any better!
I am going to Memphis again soon (like this weekend) and believe me, I will be stopping for more of those canned peaches.
And as far as the tomatoes? They’re just as yummy – on bread with mayo and salt and pepper. Great sandwich!
Here is a recipe for a wonderful chicken dish that would be great served with couscous or brown rice, and some delicious fresh, sliced peaches!
Chicken and asparagus
with melted Gruyere
8 ounces asparagus, trimmed
and cut into 1-inch pieces
2/3 cups reduced-sodium
chicken broth
1/3 cup all-purpose flour
4 chicken breasts, boneless,
skinless, trimmed
1/4 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, cut in half
1 tablespoon olive-canola
oil
1 medium shallot, thinly
sliced
1/2 cup wine, white
1/3 cup reduced-fat sour
cream
1 tablespoon fresh, chopped,
tarragon
2 teaspoon fresh squeezed
lemon juice
3/4 gruyere cheese,
shredded
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
Rub the inside bottom of a large skillet with the garlic halves, coating well. With garlic remaining in the skillet, heat oil over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and keep warm.
Remove garlic from oil, and add shallot, wine and the reserved broth mixture to the pan. Cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low. Stir in sour cream, tarragon, lemon juice, and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes. Serve immediately.
|
|