From the Field- Blogs

My parents had a garden for about 5 years when I was little.  When they decided they didn’t want the garden anymore, they tilled the soil to remove all of the fruits and vegetables. Despite their efforts, three small rhubard plants remained, mysteriously relocated to the middle of our back yard. Once spring arrived, rhubarb was [...]

Before I left home for college, my mother solemnly gave me a piece of very sage advice: “Jocelyn,” she said “never buy cheap parmesan.” So even when I was scraping the bottom of my purse for subway fare in my early twenties, I remembered my mother’s words and always managed to have good cheese. Luckily, my [...]

Whether or not you celebrate Easter, it’s the perfect time to make Theresa Argento’s Italian ham pie…. (Originally published in the New Haven Register  April 19, 2011. All photos by Charlene Ribera Photography. In the kitchen at Easter​ – Theresa Argento shares a delicious slice of her Italian culture Tuesday, April 19, 2011 By Jocelyn Ruggiero For me, holidays [...]

Check out my food  column in this week’s New Haven Register

http://sfarticles.tumblr.com/post/23233134808/now-about-those-crab-cakes-at-lo-monacos-in-branford

Check out my column in today’s New Haven Register

http://sfarticles.tumblr.com/post/22716634225/no-shortage-of-new-haven-food-events-or-local-dishes

Deep River Chips Stuffed Chicken Breast  

Created by Jeremy Martindale, Executive Chef Omni New Haven Hotel at Yale

 Iron Chef Elm City Competition, April 22, 2012

 

 

 

4                      6ounce. skinless chicken breast

10                     shitake mushrooms

Oil for sautéing

1 tablespoon    garlic, chopped

1 tablespoon    shallot, chopped

¼ cup              dry white wine

1                      2 ounce. bag Deep River Snacks Rosemary Olive Oil chips

¼ cup              sherry wine

Salt and white pepper to taste

 

 

Pound out the chicken breast into a uniform ½ inch thickness

Remove the stem of the shitake and discard then rough chop the mushrooms.

In a large sauté pan over medium-high heat, sauté the shitake mushrooms in vegetable oil until golden brown. Then add the garlic and shallots and sauté until transparent

Add the wine and reduce until almost dry and take off the heat

Crush the chips into small pieces and add to the mushroom mixture

Place approximately a ½ cup of mixture onto the chicken breast then roll

The chicken may need a tooth pick to hold together

Heat oven to 350 degrees

In a large oven-proof sauté pan, on med high heat, sauté the chicken breast on all sides

Leave the chicken in the sauté pan and place in oven and cook for 20-30 minutes or until the center reaches 165 degrees

Remove the chicken breast from the oven and place back on medium heat adding sherry wine and reduce until almost dry

Cut and place chicken on a plate and spoon on the pan sauce

Serves 4