Tarragon Vinegar

INGREDIENTS:

• 3 lemons
• 9 sprigs fresh tarragon
• 3 teaspoons peppercorn (black, green or pink)
• 3 teaspoons mustard seeds
• 3 teaspoons salt
• 48 ounces white wine vinegar

METHOD:

1. Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry.
2. Using a vegetable peeler, peel a long strip of rind off each lemon, slice in half lengthwise.
3. Place both lemon strips plus 3 sprigs of tarragon, 1 teaspoon peppercorns, 1 teaspoon mustard seeds and 1 teaspoon salt in each bottle.
4. Heat vinegar in a sauce pan to a simmer. 
5. Place funnel in the bottle opening and carefully pour vinegar into each bottle, leaving about 1 to 2 inches at the top.
6. Seal, shake to mix well and store in a cool dark place for 1 week before enjoying.

NOTES:

• Makes 3 (16-ounce) bottles.  
• The bright flavors of this vinegar make it perfect for adding a boost to dressings, marinades and sauces of all kinds. 
• Package vinegar for gift giving.

Chicken Piccata

This recipe is from "Martha Stewart's Cooking School."

The Martha Stewart Show, November Fall 2008 

 

• Yield Serves 4

Ingredients

• 1/4 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 4 chicken cutlets, about 1/4-inch thick
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

1. Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
   
2. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
   
3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
   
4. Serve: Immediately pour the sauce over the chicken, and serve.

Falafel Sandwich

All content and photography by Michael Parlapiano

Makes:  2 large sandwiches



    2         Pitas
    8         Falafels  or  Israeli Falafels     
 1/2 C     Hummus
1/2 C      Greek yogurt
1/2 C      Red cabbage, thinly sliced
1/2 C      Carrots, julienned
1/2 C      Mixed baby greens
   1          Lemon
   2          Pickled banana peppers
   4          Pickled turnip spears
               Tahini sauce
               Hot sauce
               Kosher salt

1.     Warm the pita bread in a low oven. Remove and slice off top third.
2.     Dress the baby greens with lemon juice and Kosher salt.
3.     Fill with remaining ingredients.