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Wednesday, August 24

Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped
1 cup
Tomatoes, sun-dried, thinly sliced
Lemon juice, fresh
2 teaspoons
Oil, olive, extra-virgin
1 tablespoon +
2 tablespoons

Walnuts, toasted, finely chopped
½ cup
Fontina, grated
½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness
Pepper, freshly ground

Rice, jasmine
1 cup
1 ¼ cups
Saffron threads
Butter, unsalted
¼ cup
Garlic, minced
4 cloves
Flour, all-purpose
2 tablespoons
Chicken broth, low-sodium
1 cup
Thyme, dried
1 teaspoon
Basil, dried
½ teaspoon
Half & half
½ cup
Parmesan, grated
½ cup
  1. Preheat the oven to 350°F. 
  2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
  3. Add the walnuts and cheese, tossing to combine well. 
  4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
  5. Place half of the kale mixture on the breast. 
  6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
  7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
  8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
  9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
  10. Melt the butter in a small saucepan over medium heat. 
  11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
  12. Whisk in the flour until lightly browned, about 1 minute. 
  13. Gradually whisk in the broth, and then add the thyme and basil. 
  14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
  15. Bake until it is no longer pink throughout, about 15 minutes. 
  16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
  17. Serve the chicken roulade over the rice topped with the sauce.

Meyer lemon & poppy seed cake

Butter, unsalted, room temperature
300 grams
Sugar, super-fine
250 grams
Vanilla extract
3 teaspoons
5 large
Baking powder
3 teaspoons
Flour, all-purpose
300 grams
Meyer lemon zest from unwaxed fruit
Meyer lemon juice, fresh squeezed
Poppy seeds
1 tablespoon
  1. Preheat the oven to 350°F; grease a 7-inch springform cake pan. 
  2. Cream the butter and sugar in a large mixing bowl with a wooden spoon or handheld electric whisk until pale and fluffy. 
  3. Stir in the vanilla. 
  4. Add the eggs one at a time, whisking well after each addition. 
  5. In a separate bowl, sift the baking powder and flour together, then fold into the egg mixture. 
  6. Fold in the orange zest, juice, and poppy seeds until well combined. 
  7. Spoon the batter into the cake pan, and level the top with the back of the spoon. 
  8. Bake for 50 to 60 minutes, until the cake is firm to the touch and a skewer inserted in the center comes out clean. 
Note: The cake tastes best the day after baking, and is also suitable for freezing.
Recipe from Nordic Bakery Cookbook by Miisa Mink.

Tuesday, August 23

Mac & Chessus™ with Satan’s shrimp & Son-dried tomatoes

Oil, olive
¼ cup
Parsley, fresh, chopped
1/8 cup
Lemon juice
2 tablespoons
Garlic, minced
3 cloves
Tomato paste
1 tablespoon
Oregano, dried
2 teaspoons
1 teaspoon
Pepper, freshly ground
1 teaspoon
Shrimp, cooked, peeled, deveined, tails removed
1 pound
Mac & Chessus
12 ounces
Tomatoes, sun-dried, chopped
Butter, unsalted
½ cup
Parmesan, shaved
½ cup
"Pinch the tail. Suck the head. Burn in hell." Leviticus 11:9-12 & Deuteronomy 14:9-10, paraphrased
"What doesn't give you a heart attack is good for your stomach." Mark 7:19, misrepresented immodestly 
Praise Chessus (and my friend Katie Knowles) for this blessed dish!
  1. In a carpenter-crafted wooden mixing bowl, whisk together the oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper. 
  2. Pour the marinated into a large, cleaned lamb's intestine (or resealable plastic bag), add the shrimp, seal, and marinate in the refrigerator for 2 hours. 
  3. Preheat a Pit of Hell (or oven) to 425°F; ensure a rack is positioned in the center; grease a Roman solider's metal breastplate (or oven-proof 9x13-inch casserole dish) with butter. 
  4. Remove the shrimp from marinade; discard the juices. 
  5. Prepare the Mac & Cheeses as God intended, according to the package directions. 
  6. After combining the butter and milk with the heavenly bestowed cheese mix and cooked pasta, gently stir in the shrimp and sun-dried tomatoes; transfer the mixture to the prepared casserole dish. 
  7. Sprinkle with the panko and Parmesan, and bake for 15 to 20 minutes, until heated thoroughly and the top is golden.
  8. Enjoy in heavenly solitude or with your favorite congregation!
Special Thank You! to Katie ( for the blessing of Mac & Cheesus! You've cooked up a sinfully fun mealtime.