The weather went from warm and muggy to cool and muggy so the menu shifted to something a bit heartier. Other than wanting/needing to use a cabbage from last weeks CSA box I didn’t have much of a plan. A chance encounter with a likely preparation for the cabbage Friday afternoon pretty well set the rest into motion.
Baked chicken with bacon
Israeli Couscous with butternut squash, leeks, golden raisins and pine nuts
Braised cabbage (recipe in notes)
Salad greens with radishes & roasted beets
Ted’s homemade bread
There were 12 folks for dinner this week.
For the chicken I deboned split breasts and removed the tender; I left the skin on. Seasoned with salt + pepper and then pan-seared both sides. Placed them on a half sheet, skin side up and placed 2 small pieces of bacon on top of the skin. Baked at 350°F for ~40 minutes until internal temp reached 165°F. I also pan-seared the tenders and then rendered some thinly chopped bacon. I finished those in the oven for 10 minutes.
The couscous recipe calls for preserved lemons, which we have never found so I left them out. The zest from a couple of lemons adds a hint of citrus which works well with this.
The braised cabbage recipe is from some magazine at the doctor’s office. Slice 1 head of cabbage into 1/2″ strips. Heat a couple of tablespoons of oil and saute 1 large shallot (fine dice), 2 tablespoons of whole grain mustard and 6 tablespoons of cider vinegar for 2 minutes. Add the cabbage, tossing to coat and cover. Cook for 5-7 minutes, tossing every minute or two.