The Dish Pm - - I


The Dish

April 20, 2005|By Holly Shiver | By Holly Shiver,SUN STAFF


If the warm spring days have you yearning to shed those unwanted winter pounds, try this quick, low-calorie recipe for Pan-Seared Chicken Breasts With Carrot-Ginger Broth from Copia: The American Center for Wine, Food & the Arts.

In a medium saucepan over medium heat, warm 1 tablespoon canola oil. Add 2 tablespoons of finely chopped ginger; 3 cups peeled, roughly chopped carrots; 1/4 cup roughly chopped fennel; 1 clove roughly chopped garlic; and 2 sliced shallots. Stir for 10 minutes.

Add 1/2 cup mirin or rice-wine vinegar and continue cooking, stirring about 5 minutes, or until reduced by one-half. Add 2 cups chicken stock and 1/2 teaspoon lime zest. Reduce heat to low and simmer 7 minutes. Strain broth through fine strainer, separating carrot mixture and reserving broth.

While broth is cooking 2 / 3 pound 4 chicken breast halves to even thickness. Season both sides using 2 teaspoons of salt and 1 teaspoon white pepper.

In large saute pan over medium heat, warm 1 tablespoon canola oil and 1 tablespoon butter. Add chicken and cook, turning, until golden-brown and cooked throughout, about 6 minutes per side. Remove chicken and set aside.

Place 3 cups of sliced bok choy and 1 cup of sliced jicama in deep saucepan. Add 3/4 cup chicken stock and cook over medium heat for 3 to 5 minutes, or until vegetables are tender but still have slight crunch left in stalks.

To serve, place the bok-choy-and-jicama mixture in the center of plates or bowls. Top with a chicken breast half. Spoon carrot mixture on top and pour 1/4 cup of reserved broth over each chicken piece.

Serves 4.

Per serving: 390 calories; 14 grams fat; 3.5 grams saturated fat; 25 grams carbohydrate

-- Analysis courtesy of Copia: The American Center for Wine, Food & the Arts

Reality show: The heat's on

With the recent phenomenon of cooking shows and celebrity chefs, what could be better than a reality show that combines both?

Cooking Under Fire, a 12-part reality series, features famed chefs and restaurateurs Ming Tsai and Todd English and author Michael Ruhlman along with a panel of celebrity guest chefs who will judge aspiring chefs on the grueling mechanics of making it in the restaurant industry.

The show premieres on Public Broadcasting Service at 8 p.m. next Wednesday.

Visit for more information.

Meat lovers' companion

Have you ever found yourself pondering the difference between a bratwurst, a knackwurst and a bockwurst?

Well, wonder no more. Aliza Green has compiled a Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game (Quirk Books, 2005).

The 400-page guide offers extensive tips for selecting, cleaning, storing and preparing everything from squirrel to sirloin.

It contains a colorful midsection of more than 100 photographs of various meats and cuts, as well as characteristics and a brief history of each animal, complimentary flavors and serving suggestions.

Field Guide to Meat will be available nationwide this May for a suggested retail price of $14.95.

For more information, visit


Learn to make vegetable dishes 6 p.m. to 8 p.m. Monday at Chef's Expressions, 9526 Deereco Road, Timonium. $40. Call 410-561-CHEF.

Learn to make fruit tarts 7 p.m. to 9 p.m. Tuesdays from April 26 to May 3 at Bel Air Middle School, 99 Idlewild St., Bel Air. $29, plus $22 fee. Call Harford Community College at 410-836-4376 or visit / schedule / NONCR_CourseMenu.asp.

Learn "All About Garlic" 9 a.m. to 11 a.m. Wednesday, April 27, at the Carroll County Farm Museum, 500 S. Center St., Westminster. $15. Call 410-848-7775, 410-876-2667 or 800-654-4645 or e-mail to register.

Make pies and pastries 9 a.m. to noon Thursday, April 28, at Carroll County Farm Museum, 500 S. Center St., Westminster. $30. Call 410-848-7775, 410-876-2667 or 800-654-4645 or e-mail to register.

Be a part of "Dining Out for Life," a fund-raising event presented by Moveable Feast, a Maryland nonprofit, Thursday, April 28. For more information, contact Jeff Burch at 410-327-3420, ext. 11, or visit

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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