Wednesday, July 11, 2012

Week #6

The Weekend
It was 106 degrees in DC this weekend.  Being without a pool, we were pretty antsy to get out of town, so we spent Saturday and Sunday in "Virginia Wine Country."

On Saturday, we went to Tarara Winery, where we had a picnic lunch, did a tasting (lots of whites), and then went to a Concert in a field.  Who was playing?  Gonzo's Nose - a 80s/90s/Today Cover Band.  I have had "Hungry Like the Wolf" and "Dancing in the Dark" stuck in my head, on and off, since then.  For the record, Brian does a great "Springsteen".



What's in the Box?


- Basil
- Beets
- Zucchini
- Garlic
- Thyme
- Peaches
- Cantaloupe
- Swiss Chard
- Potatoes


What to Make?


*Scavenger Sangria




- 1/2 glass of red wine (we chose Tarara's Long Bomb - edition 3)
- 1/4 glass of Sierra Mist (this should really be Lemonade + Soda Water, but they didn't have any at the concert... so we scavenged, hence the name)
- Fruit!  (I put Cantaloupe and Peaches into my glass - leftover from our picnic at lunch)


*Egg Drop Soup



- 5 cups Chicken Broth
- 2 carrots
- 1 tomato
- 3 leaves of Swiss Chard
- 2 eggs

Directions: Heat the Chicken Broth, to a boil.  Peel and chop the carrots, then put them in first since they'll take the longest to cook.  Don't add anything else until the carrots are pretty much cooked - everything else will cook really fast.  Dice the tomato - add that next.  Chop the Swiss Chard - in it goes.  Add one egg at a time.  Crack it, then mix the soup immediately so it cooks properly, spread out.  Add the second egg - same thing.


*Pasta Primavera with Lemon Pepper/Thyme Chicken





*Veggie Mix Includes:
- 1 head of broccoli
- 2 green zucchini
- 1 red bell pepper
- 4 carrots, peeled
- 1/2 large white onion
- 5 leaves of swiss chard
- 1/2 bag frozen peas
- Serve with whole wheat pasta
- Add parmesan cheese

*White Wine Sauce Includes:

- 5 cloves garlic, minced

- 1 cup chopped basil
- 3/4 cup olive oil
- 3 tablespoons butter
- 1/4 cup white wine/Vermouth

*Chicken:
- 2 pieces of chicken breast
- thyme
- lemon pepper

Directions: There will be three pots/pans, running pretty much at once.

1. In a Wok: Heat Olive Oil and Butter.  Then, add vegetables in order of how long they will take to cook.  Always start with the Garlic, Onion, Pepper.  Add the White Wine/Vermouth.  Then, we went: carrots, broccoli.  Then: zucchini.  Then: Swiss Chard and Basil.  Lastly: frozen peas.  Keep stirring, cooking until everything is cooked through to your liking.

2. In a Sauce Pan, with Lid: Season the Chicken with thyme and lemon pepper, to taste.  Then, let it roast in the covered sauce pan for about 10 minutes.  No need to add any oil - just let it cook in its own juice.

3. In a pot: make your pasta :)

When it's all good to go: Add the pasta to the Wok, mix it up.  Add as much Parmesan cheese as you wish.  Slice the chicken - serve it on top of the pasta.  Done.


Lessons Learned...
1. We realize we are late to the Bruce Springsteen party, but we're happy to be here.
2. It's hard to be an exclusively red wine drinker outside in 100+ degrees.  Sangria helps.
3. The egg drop soup was awesome - it's a variation on the egg drop soup my favorite NJ Chinese Food restaurant (Hot Wok - Sara, you'll know this) makes.  I just added Swiss Chard in place of Spinach.  And, theirs doesn't have carrots, but it was a good add, too.
4. Gonzo's Nose put on a great show.  They played "Old Apartment" at Brian's request.  We will definitely be seeing them again.

2 comments:

  1. Hi Liz, I'm in your persona poetry class - I sent your blog link to my daughter in Wyoming - I love your good spirits and farm-fresh adventures! Melissa

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    1. Hi Melissa - Glad you were able to find the blog despite my very vague website recollection/directions - I hope your daughter can use some of the recipes. Have a wonderful week - see you next Thursday! :)

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