Brussels Sprouts and Foster's Market Chicken

Michael and I really enjoy having friends to dinner and regret that growing blueberries has limited our time to do this.  Sunday afternoon Michael entertained the blueberries while I prepped to cook a proper meal and have friends over to enjoy it.  (I should have secretly recorded his dances for them and the glee he evoked.  Those girls love their daddy.)  Friends wanted the recipes, so I'll post two of them here.


Recently, Michael and I had awesome brussels sprouts at Holeman and Finch and Miller + Union.  They were very simply prepared with only salt, pepper, and shallots (and bacon at H&F), but they were my favorite dish at both places.  My in-laws gave us Wild Abundance for Valentines day and this recipe challenged me to possibly recreate such deliciousness myself.  Apparently, brussels sprouts are vilified because they are so often overcooked and take on a bitter taste, so don't overdo it! I'll type it out in Alice Waters' recipe format and add my notes:


"Salad" of Brussels Sprouts, Bacon & Sherry 
Bring one gallon of water seasoned generously with salt to a boil.  Blanch until tender but not mushy, (about 2 minutes)
40 Brussels Sprouts, cut in half lengthwise
Remove immediately and place in a large bowl of ice water to shock.  Pat dry sprouts and set aside.
Whisk together in a small bowl and set aside 
2 Tbls sherry vinegar (I subbed 1 tbls. sherry and 2 tbls white wine vinegar)
1/3 cup olive oil
Render in a large saute pan over medium heat 
8 thick cut bacon slices, cut into short strips
When bacon begins to brown and crisp, add sprouts.  Once sprouts start to take on some color, add
2 shallots, minced
4 garlic cloves, minced
3 tablespoons fresh thyme, chopped
When shallots become translucent, coat the salad (still in pan) with sherry vinaigrette to taste and season with salt and freshly ground pepper.  Enjoy!


Fosters Market in Chapel Hill was my favorite place to meet friends to study and eat.  This recipe from The Foster's Market Cookbook is easy and when finished, I liked the rustic look of putting the skillet right on a trivet to serve it family style at the table.

Sauteed Chicken Breasts with Artichokes, Lemons, and Capers
Pound and flatten until 1/3 inch thick
4 boneless, skinless chicken breast halves
Season with
Salt and Pepper
2 tbls fresh thyme (or 2 tsp dried)
And dust lightly with
1/3 cup flour
Heat in a large skiller over medium-high heat
3 tbls butter
1 tbls olive oil 
Add the chicken, top with
0ne 14-oz can artichoke hearts, drained and cut in half
1/4 cup drained capers
1 lemon, sliced into paper-thin rounds (yes, include the peel)
Cook the breasts 4 to 5 minutes per side, turning once, until light brown and crispy.
Add
6 bay leaves
1 cup dry white wine
Reduce heat to a simmer, as you scrape the bottom of the pan to loosen browned bits. Simmer about 5 minutes longer, stirring occasionally, until the sauce is slightly reduced and thickened.
Season with additional salt and pepper if desired and and serve immediately.

Hopefully these little blueberries will love brussels sprouts and be confused when cartoon characters gag on them.