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SC recipe
A fantastic French dinner
GW ÉN A Ë L LE VOT
BY BELINDA SMITH-SULLIVAN
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RATATOUILLE SERVES 8
2 small eggplants, cut into ½-inch cubes Kosher salt 4 tablespoons olive oil, divided 2 onions, cut into ½-inch cubes 4 large garlic cloves, minced 1 bunch of fresh basil, tied with butcher’s twine
Pinch, crushed red pepper 2 red bell peppers, sliced 2 zucchinis, sliced into ¼-inch disks 2 large tomatoes, cut into ½-inch cubes Sliced or chopped basil, for garnish
M ICH A E L PH I LLI P S
Ratatouille is a vegetable stew that originates in the Provence area of southern France. It is a great vegetarian option as a main or side dish.
Place eggplant in a colander and sprinkle with salt. Let sit for 30 minutes while all of the excess water is drained. Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Dry eggplant with a paper towel or clean kitchen towel and add to pot; cook until golden brown, 8–10 minutes. If eggplant starts to stick, add a little more oil. Remove eggplant to a bowl and set aside.
CHICKEN DIJON (POULET À LA MOUTARDE)
In same pot, add remaining olive oil; add onions and cook for 3–5 minutes until translucent. Add garlic, basil and crushed pepper. Cook for 2 minutes. Stir in peppers and cook for 2 minutes. Stir in zucchini and cook for 2 minutes. Stir in tomatoes; cook for 7 minutes. Finally, stir in eggplant and cook for 10 minutes until all vegetables are soft. Remove basil bundle; taste and adjust salt. To serve, drizzle with a little more olive oil and garnish with basil.
2 tablespoons olive oil 4 boneless, skinless chicken breasts, pounded Kosher salt Freshly ground black pepper 8 ounces mushrooms, sliced 2 shallots, chopped (about ½ cup) 2 garlic cloves, minced
What’s cooking at SCLiving.coop HOMEMADE AIOLI. Aioli is a sauce made with garlic and olive oil that is often confused with mayonnaise. It is used widely throughout France and the Mediterranean as a dip and on sandwiches. In this video recipe, Chef Belinda will show you how to make it at home. You may never go back to plain mayo again!
SCLiving.coop/food/chefbelinda 28
SOUTH CAROLINA LIVING | MARCH 2020 | SCLIVING.COOP
SERVES 4
Make this dish with boneless chicken breasts or whole cut-up chicken parts—just be sure to adjust cooking times accordingly, since bone-in chicken requires a longer cook time. 1 tablespoon fresh thyme leaves ¼ cup dry white wine ½ cup unsalted chicken stock ½ cup heavy cream 2 tablespoons Dijon or stone-ground mustard, or combination Thyme leaves, for garnish
In a cast-iron or heavy skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Saute until golden brown on each side, 4–5 minutes per side. Remove from skillet and keep warm. Reduce heat to medium. If necessary, add additional oil to the skillet and cook mushrooms and shallots until all of the liquid is released from the mushrooms and evaporated, about 5 minutes. Add garlic and thyme and cook an additional minute. Add the wine, stock, cream and mustard, and stir. Taste and adjust seasoning. Add chicken back to skillet and bring to a boil; lower heat, cover and simmer until sauce thickens, about 5 minutes. Garnish with thyme leaves and serve from skillet.
