May 22, 2013
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
May 13, 2013
Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation
David G. Savage:
Church-state, literally? Supreme Court weighing public school graduation in a church
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
The Kosher Gourmet by Leela Cyd Ross :
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
May 6, 2013
May 3, 2013
Kids, kittens the Same?
With employee perks at struggling Internet pioneer Yahoo! it's hard to tell
Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
Sharon Palmer, R.D.:
How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty
April 24, 2013
Jewish World Review
Delectable, and deceptively simple, chicken and artichokes in wine sauce
When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish.
This recipe is deceptively simple. The wine in the sauce binds the dish together and elevates it beyond the sum of its parts.
You can use either frozen or canned artichoke hearts for this dish. Cut the chicken in pieces a little smaller than the artichoke heart halves.
The final dish is velvety and creamy (without cream, of course), and fragrant with wine and the artichokes' tangy taste. The chicken is very tender. This is a company dish, a supper good enough for a dinner party, but easy and quick enough for a weeknight.
CHICKEN AND ARTICHOKES IN WINE SAUCE
- 2 cups artichoke hearts, frozen and thawed, or canned and drained
- 2 boneless skinless chicken breasts, about 1 pound
- 1 1/2 cups flour
- Salt and freshly ground black pepper
- 2 tablespoons margarine
- 2 tablespoons olive oil, divided
- 2 cups dry white wine
- 1/2 lemon
- Flat-leaf (Italian) parsley, to garnish (optional)
Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
|WE FEED YOUR SOUL, INTELLECT --- AND STOMACH|
Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of margarine and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon margarine in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Saute the chicken pieces for 5 to 7 minutes or until golden brown on both sides. Add the artichokes back to the pan.
Pour in the white wine and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.
Kathryn Hill is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.
Submit any comments or questions by clicking here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
Sign up for the daily JWR update. It's free. Just click here.
© 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.