Monday, March 22, 2010

Dinner 3.22.10


Fennel and Blood Orange Salad
1 bulb fennel, outer layer removed and sliced thinly
1 blood orange (or navel orange), sliced thinly into rings
1/2 small red onion, peeled and sliced thinly
2 tsp olive oil
2 tsp dijon
2 tsp orange juice
salt, pepper

1. Layer fennel slices, oranges, and onions.
2. In a small bowl, whisk remaining ingredients and pour over salad.
3. Top with fennel fronds, if desired.

Chicken Curry (served over jasmine rice) adapted from the Pioneer Woman
chicken thighs, skin removed
1 small onion
2 cloves garlic
1 medium tomato
5 sprigs cilantro
2 tsp dijon
salt, pepper
4 T canola oil
2 T curry powder
2 tsp turmeric
3/4 cup water
1 can coconut milk
1/4 cup water

1. Pulse onion, garlic, tomato, and cilantro in blender or food processor until chopped finely. Marinate chicken breasts in dijon and onion/garlic/tomato/cilantro mixture [for at least two hours].
2. In a large saute pan, heat canola oil. In a small bowl, whisk curry powder, turmeric, and water until combined.
3. Add to heated oil and whisk constantly for five minutes until paste forms.
4. Add chicken thighs, turn to coat. Add coconut milk and water and simmer for at least 40-45 minutes or until cooked through and sauce is reduced.
5. Serve over jasmine rice.

Cinnamon-Sugar Rhubarb Cake adapted from Taste of Home
1/2 cup shortening
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups diced fresh rhubarb

1. Cream shortening, brown sugar, and sugar. Add egg and vanilla and beat for 2 minutes.
2. Add buttermilk alternately with dry ingredients.
3. Stir in rhubarb
4. Top with 1/2 cup sugar and 1 tsp cinnamon.
5. Bake in a greased 9x13 pan at 350 degrees for 40-45 minutes.


  1. fennel and blood orange salad- no comment

    chicken curry and rice- any reason you used thighs?? did the guys like??

    rhubarb cake- might have to be stopping over tomorrow if there's any left!

  2. Nic,
    blood orange salad was nice and crunchy,
    chicken curry needed some extra spice, (Kate was sent to her room because she said, "ewww", she asked if there was "Christmas tree" in it) and the rhubarb cake is too good for words...I'd get here early!

  3. definitely should have tried this when it was offered to me!!

  4. no, I just made the cake tonight...the rhubarb pie is officially gone! (I've been having it for that bad?)

  5. oops...I thought i left that comment about trying it when offered to me under the rhubarb pie one?? sorry! dear kate- that made me laugh right out loud, i can SO hear it, little cutie!!

  6. It cant be that bad. The French eat croissants and that's a dessert.

    I'm so making the chicken curry next week. What would you recommend in the way of additional spices?

    I roasted fennel once. (it grows here as a weed) it wasnt bad, and at least it was a bit different to spuds. Waiting to stumble across some rhubarb and then I'll make this as well. When I end up the size of a house, I'm blaming you.

  7. Mrs P,
    I would suggest some sort of "heat". Maybe red pepper flakes? I think the Pioneer Woman suggested chopped jalapeno. I never would have thought to marinate in pico de gallo, but it really creates a well-rounded flavor.
    Our local rhubarb will be in season in about a month! (can't wait). I'll take the blame...we'll be big as houses, but we'll be happy! :)