Ginger Teriyaki Chicken with Parmesan Garlic Farfalle 

As the editor of ELF, I feel I have the obligation to dabble in every single little hidden and not hidden store, farm, field, trailhead, pond, café, restaurant, winery, brewery and activity this region has to offer. To talk with all the people, swim in all the ponds, walk all the roads and drink all the coffee. Try every burger and bloody mary, pick all the flowers and just soak it all in. I enjoy knowing every behind-the-scene, nitty gritty detail of what is going on around me; taking my friends to all the hot spots, knowing the story behind the goat milk soap on the store shelve, or where the wild blueberries grow. Even if I annoy them with all this information they don’t care about. Not only is this feeling an obligation, but it also fills this billowing, yearning wave of lust and love for every corner of this region, which is why I stayed here after college in the first place. Every time I drove back to school from my hometown in Mass., as I reached the rotary between Marlborough and Winchester St., with the yellow fall leaves from the Main St. trees riding the breeze overheard and the tower and steeple of the United Church of Christ welcoming me back to the place I feel safe, comfortable, excited and surrounded by art, culture, the rich burning smell of Prime Roast coffee brewing outside my window, I felt happy.

Which is also how I felt at Hannah Grimes Marketplace during an afternoon stroll on Sunday; recognizing some of the brands, trying the samples, rubbing Oatmeal Almond and Honey lotion from Holland Homestead Farm all over and inhaling the Clementine Lavender Soap from Hemlock Springs Soaps.

Although I have visited many times, I only committed my first purchase(s) that day, including my most recent obsession, True Nut Co. Maple Cinnamon Roasted almonds. I was given some after visiting Neighbormade (a kitchen which supports local businesses) in Keene for potential story ideas. I don’t usually like maple flavored products; too sweet, but the cinnamon and nutty balance of the nut overpowers the sweetness. I also bought the Ginger Teriyaki Grille & Dip sauce from Crooked Birch Kitchen, also produced out of Neighbormade Kitchen. They had other unique and titillating flavors like Citrus Rosemary and Ginger, Orange Honey Chipotle, Sweet Chili and Garlic, Spicy Pineapple and Apple Maple Chipotle.

Again, I am usually not a fan of Teriyaki sauce (I know, what it wrong with me?) Again, too sweet. But the ginger, as subtle as it was, took away from the sweetness. We used this Sunday night as a marinade to pan fried chicken. We were also feeling pretty good after hiking Mt. Monadnock on Saturday morning so we paired the chicken with parmesan and garlic pasta, summer squash, zucchini and bruschetta.

Recipe below:

For two:

Marinate two boneless chicken breasts in a Ziploc bag for a few hours. Once ready, pour into heated frying pan till chicken is cooked and tender.

For the veggies, heat olive oil in a skillet pan. Add in slivers and chunks of squash, zucchini. Sprinkle with steak seasoning.

For bruschetta, preheat oven to 400. Slice a French baguette in thin pieces. Sprinkle with olive oil, salt, pepper. Bake on lower level rack until sides are brown and crispy. Remove from oven, let cool, and top with Mitchells fresh bruschetta.

Parmesan and Garlic Farfalle

  • 1 1/2 cups uncooked farfalle
  • 1/2 medium sized yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 cup fresh finely grated parmesan cheese

Cook farfalle al dente. Set aside. Heat olive oil over medium heat in pot, add onions. Once translucent, add garlic. Saute for 2 minutes until garlic is aromatic. Add in butter, wine and broth. Bring to a boil, reduce heat, add basil and parsley. Let simmer for fifteen minutes until sauce reduces. Add cheese. Once melted, stir in pasta. Garnish with more parmesan cheese to finish!

Made as a collaborative effort with a fine fellow and some vino.

Atop the ol’ geezer.

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