The Palestine Herald, Palestine, Texas

Family

September 28, 2013

COOKING WITH SIMON: Scary Fruit is a Sweet Delight

Remember that scary movie from the 1980s where the little girl is staring in to a blank television scream and then turns to her mother and says, “They’re here.” We get a lot of blank stares from kids these days, but their staring at phones and IPods, not televisions.

I am talking about the movie “Poltergeist” and no this recipe is not about ghosts. It’s about a scary fruit that some people are afraid to even and aren’t really sure how to eat.

Well get ready, because they are here. It is pomegranate season and if you are afraid to try them you are missing out. There’s been a lot of talk in recent years about how good their juice is, but the actual fruit also has great flavor.

Now you won’t get much juice from a single pomegranate, the seeds – or arils – are the part that is edible. They are wonderful in salads, can be baked into muffins and add a pop of flavor to sauces.

In this recipe the pomegranate arils are added to a sauce for chicken. It’s a simple pan sauce that is luscious and creamy with mushrooms and a generous splash of rose wine. The flavor in the wine compliments the pomegranate and makes a wonderful sauce.

This dish is comforting and elegant at the same time. With lots of flavor to impress everyone at the table.

POMEGRANATE CREAM CHICKEN

Ingredients

3 tablespoons oil

4 pieces of bone-in chicken, thighs and legs

2 tablespoons cornstarch

4 large mushrooms, sliced

2  green onions, sliced thin

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 cup heavy cream

1 /4 teaspoon chicken bullion powder

1/4 cup dry rose wine

Directions

Put cut chicken pieces into a bowl with cornstarch to coat all sides. Pan fry in oil until brown about ten minutes. Take chicken out of pan and keep warm in oven at 250 degrees. To make the sauce, add chopped mushrooms and green onions and cook over medium heat for three to five minutes. Add cream, bouillon and mustard and bring to boil. Add the wine and simmer until thick. Add pomegranates and remove from heat. Place chicken on plate and top with sauce to serve.

———

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

1
Text Only
Family
  • Seafood Timbale COOKING WITH SIMON: Master classes

    You might have seen the article announcing the cooking class that I held last week.
    We’re holding a series of classes we’re calling Master Classes. They’re designed to give you the fundamental information and techniques needed for various areas of cooking.

    April 19, 2014 1 Photo

  • SIMON Chocolate Cake COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 12, 2014 1 Photo

  • Stuffed chicken breast COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 5, 2014 1 Photo

  • black bean salad COOKING WITH SIMON: Black Bean Salad

    One of the great things about spring is the beginning of fresh salads, but not just the leafy kind, instead the ones filled with varieties of beans and peas.

    March 29, 2014 1 Photo

  • Mayonnaise COOKING WITH SIMON: Which came first? The yolk or the white

    If you do a lot of baking or dessert making, like I do, you might have a large amount of egg yolks on your hands. There are many recipes, like my New Zealand Pavlova, that call for the egg whites, but not the yolks.

    March 15, 2014 1 Photo

  • seeds COOKING WITH SIMON: Planting seeds for the future and the plate

    My workload just got a lot easier and more interesting. Why? Because soon I won’t have to shop for produce and I get to start creating some fun new dishes that incorporate all of the wonderful vegetables and herbs that will be growing in my garden.

    March 8, 2014 2 Photos

  • Mardi Gras 1 COOKING WITH SIMON: Mardi Gras time in Palestine

    The good times were definitely rolling down Palestine Main Street last Saturday and the food sure was too. It was a great weekend with parades, floats, parties, Cajun recipes, zydeco music and plenty of Palestine area wine.

    March 1, 2014 4 Photos

  • eggplant sandwich COOKING WITH SIMON: Feeding the steak eaters and the vegetarians

    Texans are known as meat eaters and enjoy they’re big juicy steaks. But sometimes it’s nice to eat a meal that is just vegetables and follow the new Meatless Monday trend. Chefs always need to have some good vegetarian dishes in they’re repertoire because vegetarians and vegans don’t want to just eat salads and pasta.

    February 22, 2014 1 Photo

  • Hibiscus Champagne Cocktail COOKING WITH SIMON: Don’t forget the Valentine’s Day flowers

    Happy Valentine’s weekend! Well, at least for those of you who remembered it was Valentine’s and at the very least bought a card. Otherwise you may be spending the weekend in the doghouse.

    February 15, 2014 3 Photos

  • mushroom potato soup COOKING WITH SIMON: Keeping warm with healthy, hearty soups

    The groundhog saw his shadow so it looks like we are in for a few more weeks of winter. I am hoping he might be wrong because some trees are already starting to bud and I am ready to get busy cutting back the grapevines, planting vegetables and doing the spring pruning.

    February 9, 2014 1 Photo