Kitchen Serendipity » Food for the Eyes and Soul | Food Blog

Masthead header

hearts of palm salad with olives and ham

IMG_2469_edit_web

This salad is a twist on the famous 1905 Salad at the Columbia Restaurant – a Tampa and Sarasota, FL Spanish-Cuban dining establishment that dates back to 1905 – and there is a little story on how this recipe came to be.

Let’s go back to 1999 – a very important year because that’s the year in which my son was born.  But I was also hard at work on recipes back then, fueled and inspired by my frequent weekends spent at The Culinary Institute of America in Hyde Park, NY taking a wide variety of courses.  It was during this time that I challenged myself to submit recipes to what was Bon Appétit magazine’s former  “Too Busy to Cook?” section that featured recipes by readers of the magazine.  Surprising enough, my recipes were accepted and I found myself staring in awe at the April 1999 issue in which they were published.

So yesterday, I decided to resurrect this recipe exactly 16 years later.  The only change I made was to increase the amount of garlic and I tossed the lettuce in the bowl with the other ingredients instead of laying leaves on a plate.  Not touching anything else – it’s a food blogger’s dream when someone else does the recipe testing for you – in this case the Bon Appétit test kitchen.  Pretty cool.

hearts_of_palm_salad_blog_board_kitchen_serendipity

 

 

share post:

chicken with prosciutto, rosemary, and lemon

IMG_2294_edit_web_chicken_with_prosciutto_kitchen_serendipity_blog

Boneless, skinless chicken breasts can be a yawn.  Haven’t we all been there?  Looking for a zap of genius to elevate the lowly and overused boneless, skinless chicken to a new level?

Buy skin-on, bone-in chicken breasts – leave the skin on and remove it from the bone.  Have your butcher do it for me if you’d like, but it’s easy to do yourself at home.  I just run my fingers between the meat and bone, and then use a small paring knife to keep cutting the breast away from the bone.

The prosciutto, pine nuts (or pignoli nuts if we want to be fancy and Italian), and rosemary give this dish a decidedly Mediterranean flair and I love the texture that the pine nuts and crispy prosciutto provide.  I like to serve this over a bed of baby arugula greens and a few slices of fresh mozzarella cheese……and leftovers are delicious.

Chicken_with_prosciutto_kitchen_serendipity_blog_board

 

 

share post:

twice-baked potatoes with crispy shallots

IMG_2052_edit_crop_twice_baked_potatoes_kitchen_serendipity_blog

Who can resist a delicious twice-baked potato?  

Don’t see any hands raised lol.  This dish is when you crave something a little special, when just a regular ‘ole baked potato just won’t do.   Perfect with a steak or swordfish, these can also be made ahead and finished in the oven at a later time.  And the shallots?  YUM.  I would of course probably top anything off with crispy shallots if given the opportunity.

Twice_baked_potatoes_kitchen_serendipity_blog_board

 

 

 

share post:

spicy chicken sausage with cabbage

IMG_2029_edit_spicy_saugage_and_cabbage_kitchen_serendipity_blog

Happy Saint Patrick’s Day!  Just a wee recipe for ye lads and lassies today………..it’s a little like Italy meets Ireland in one dish.  Serve over pasta or boiled potatoes and enjoy with a couple of cold ones!  I cooked it in my favorite new pot that I and all attendees at the Big Harvest Potluck food blogger conference in Pennsylvania received last fall – this is the 3.5 quart Covered Chef’s Casserole by Anolon.  Love it, love it, love it.

IMG_2060_edit_web

 

 

share post:

pesto-caprese flatbread

IMG_1480_edit_crop_Pesto_Caprese_flatbread_kitchen_serendipity_blog

I found this in my recipe queue and since we’re on somewhat of a flatbread kick this week, it’s a good time to get it up on the blog!  It’s another flatbread dish that really doesn’t require a recipe – just have fun using as much or as little of the ingredients as you wish.  I love anything caprese style and if you do as well, this is a keeper.  And simple.  And delicious.  I used the Flatout brand for the flatbreads – six come to a package.  Double, triple, or quadruple the recipe to serve more hungry family or friends!  And I also used the Belgioioso brand pre-sliced fresh mozzarella which tends to be a little thicker and requires a little more baking time so adjust your time accordingly if you are using a thinner cheese.

Pesto_Caprese_flabread_kitchen_serendipity_blog_board

 

 

share post: