Happy New Year’s everyone! That’s right; Rosh Hashanah is upon us again! As a kid, this particular holiday always made more sense to me than the regular New Year’s, because it was always around the start of the school year; beginning of school meant beginning of a new year. January seemed quite arbitrary to me at the time.
SO ANYWAYS… time to talk about food. One reason I blathered on above about what I colloquially call “Jewish New Year’s” to all my wonderful other friends is that we’re actually having this dish for our Rosh Hashanah lunch tomorrow. “So soon after you made it?” you may ask. Yes. It was that good.
What I am most excited for this week though is the salad. Why? Because I made up the recipe myself as a last minute decision, and it turned out really well!
Part of the decision to make this salad was this recent purchase of mine:
I know what you’re thinking…
Turns out it tastes just like regular balsamic vinegar, but it’s white. So really, it is just an aesthetic thing. If you don’t have any white balsamic vinegar around, regular balsamic should work just fine.
PAN-FRIED CHICKEN AND CAULIFLOWER
4 chicken scaloppine (I’m fairly certain this is something my grocery store made up…come to think of it, maybe my family made it up and have been calling it that for years, I have no recollection if this is what it says on the package. Slice 2 regular chicken breasts in half if I am correct and this is a fictional term)
1 small cauliflower, 3/4 – 1 lbs, trimmed
1 garlic clove, thinly sliced
2 tbsp slivered almonds, toasted
1 tbsp flat leaf parsley, chopped
2 tsp wholegrain or Dijon mustard
1 tbsp parve margarine, chopped
1 tbsp olive oil
1 lemon cut into 6 wedges
1. Preheat the oven to 350 degrees.
2. Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.
3. Roast for 30-40 minutes or until golden.
4. Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.
5. Transfer to a plate and cover to keep warm.
6. Melt the margarine in a small pan over a medium low heat. Add the garlic.
7. Whisk in the juice from 1 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.
8. Bring to a simmer then season to taste and remove from the heat.
9. Divide the chicken and cauliflower between the plates, top chicken with the sauce and decorate with parsley and lemon wedges.
RASPBERRY ARUGULA SALAD
2 tbsp white balsamic
1 1/2 tbsp honey
1/2 cup olive oil
Salt and pepper
2 cups arugula
Almond slivers, toasted
Small white onion, sliced
1/2 cup raspberries
1. Combine white balsamic and honey in a small bowl.
2. Slowly pour the olive oil into the balsamic mixture while whisking.
3. Season to taste and set aside.
4. Place arugula into a medium sized bowl, then toss with the remaining ingredients.
5. Serve with dressing on the side because I think dressing should be served on the side.