Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [61]
Lift the puntarelles out of the ice water, leaving any dirt behind, and dry them in a salad spinner. Toss the puntarelles with the dressing.
Season with black pepper and serve immediately.
Chicken Paillards with Sun-Dried Tomato Purée over Arugula
A paillard is a piece of meat that has been pounded thin and seared. The purée in this recipe is fragrant and colorful, with a powerful tomatoey tang. Leftover purée can be used as a dip for vegetables or tossed with pasta. Do not reuse any purée that came in contact with the raw chicken without first boiling it for one minute. Start this recipe early in the day to allow the tomatoes and nuts enough time to soak.
Serves 4
½ cup dry-packed sun-dried tomatoes
¾ cup freshly squeezed orange juice
½ cup raw cashews
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
½ cup olive oil
1 teaspoon balsamic vinegar
1 pound arugula leaves
2 skinless, boneless chicken breasts, rinsed and patted dry
Salt and freshly ground black pepper
Soak the tomatoes in the orange juice for 2 hours. Drain, reserving the juice, and set aside. Meanwhile, soak the cashews in water to cover for 1 hour. Drain. Put the cashews, garlic, and thyme in a food processor and coarsely grind. Add the tomatoes and purée. Add the orange juice and process. With the machine running, pour in 3 tablespoons of the olive oil.
To make the dressing, in a large bowl, whisk 1 tablespoon of the purée with the vinegar and 2 tablespoons of the olive oil. Set aside.
Slice the chicken breasts in half widthwise to make 4 thin fillets. Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until ¼ inch thick. Season with salt and pepper and spread a thin layer of purée on each side. Heat a sauté pan over high heat and add the remaining 3 tablespoons oil. Working in batches, sear the paillards for 2 to 3 minutes per side. They should be removed from the heat when the center just turns opaque. Deglaze the pan with ¼ cup water. Bring the liquid to a boil and whisk to make a sauce. Add a little purée to thicken if needed.
To serve, toss the arugula with the dressing and divide among four plates. Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.
Chilled Cucumber Soup with Avocado, Cumin, and Mint
The peel of the cucumber gives this soup its vibrant green color. Because it’s so easy to prepare, assemble all the ingredients beforehand so you can blend the soup just minutes before serving; the flavors will be fresh and the color bright. Don’t let it sit for more than 30 minutes or it will lose its luster!
Serves 4
3 large unwaxed cucumbers
1 ripe avocado
½ cup toasted almonds, plus chopped almonds for garnish
Juice of 1 lime
2 teaspoons ground cumin
½ jalapeño, seeds and ribs removed
1 scallion, green and white parts, coarsely chopped
1 handful fresh mint leaves
4 ice cubes
Salt
Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef’s knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.
Serve in glasses garnished with a few chopped almonds.
Watermelon Gazpacho
Watermelon Gazpacho
This sweet and tangy cold soup is one of Lucid Food’s signature dishes. For catered events, we often serve it in shot glasses as an hors d’oeuvre. A guest once suggested we top them off with vodka, and so a wonderful new take on the Bloody Mary was invented. You can make this recipe a day ahead and reseason it just before serving.
Serves 4
6 cups coarsely chopped seeded watermelon
5 ripe tomatoes, cored and quartered
1 rounded tablespoon sweet smoked paprika
1 clove garlic, smashed
½ cup whole toasted almonds
3 tablespoons balsamic vinegar
1 teaspoon chipotle sauce
Salt
¼ sweet white or red onion, finely diced
1 cucumber, seeded and diced