Chicken Marbella

IMG_5880 The Silver Palate Cookbook offers the most well known version of Chicken Marbella.  Regardless of this dish’s roots from Spain’s south coast, it is their recipe that has made the dish well known in North America.  I have always used the proportion of ingredients exactly as written, allowing for a change of amounts depending on how many I’m serving.  It creates a succulent, slightly sweet, fruity chicken that is an amazing addition to a buffet, and works equally well when individually plated.

The cooked prunes & olives complement the chicken wonderfully.  It’s a good thing to serve a dish that surprises your guests.  I’m sure this recipe has converted more than a few non-prune eaters!

Don’t feel the need to add more, as the amounts of capers, dried prunes, and olives are perfect as written.  It is essential to allow at least 24 hours of marinating time.  From the first time I used this recipe, it has always stayed in my top ten ways of preparing chicken.  Continue reading

Salmon Florentine

IMG_3185For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches.  They became so popular that we would be sold out within a day or two of advertising the event.   We didn’t have a liquor license, but folks would bring their own if they wanted a glass of wine with dinner.

One night soon after everyone was tucking into their dinners, there was a knock on the door.  Two RCMP were standing there in the cold.  Invited in and asked if they wanted to join us, they declined, simply saying they wanted to moor overnight, but had their own dinner ready to go.  I am absolutely sure they were oblivious to all the hurried clinking as bottles went back into bags under tables.

These meals were so much fun, and somehow squeezing in seating for 36 in a small store made it more intimate.  The night would finish with folks chatting over coffee, with us wondering to ourselves how late they’d stay, so we could get on with clean up.

One early spring dinner, we toyed with the idea of serving salmon, but had no grill and limited cooking facilities, so I came up with this recipe.  It’s easier than it looks, and presents beautifully. Continue reading