Found it in the library, and it has some really delicious sounding recipes, along with fun stories about the recipes, and her food travels and adventures. The recipes are described as "easy to cook, yet sophisticated"
Made her Roasted Chicken Thighs with Peaches, Basil, and Ginger, and it was yummy! (Subbed a hard-as-a-rock white nectarine for the peaches.)
1/2 lb hard peaches
1 lb boneless, skinless chicken thighs, cut into 1-inch strips
2 T EVOO
2 T dry sherry
2 T chopped fresh basil
2 garlic cloves, minced
1-inch piece fresh gingerroot, grated
1/2 t each kosher salt and fresh ground black pepper
Crusty bread or rice for serving
1. Preheat the oven to 400F. Halve the peaches, remove the pits, and slice the fruit 1/2 inch thick.
2. In a 9x13-inch pan, toss all the ingredients except 1 T of the basil. Roast until the chicken is cooked through and the peaches are softened, about 20 minutes. Garnish with the remaining 1 T of basil. The sauce will be thin and brothy, so serve it with crusty bread for sopping or over rice.
Note: the peaches can be any stage of ripeness, but firmer ones are easiest to work with.
My notes: dried basil could be subbed if you don't have fresh, just add it all in the beginning. Don't be tempted to cook it longer to thicken the sauce. The chicken will dry out.
Made her Roasted Chicken Thighs with Peaches, Basil, and Ginger, and it was yummy! (Subbed a hard-as-a-rock white nectarine for the peaches.)
1/2 lb hard peaches
1 lb boneless, skinless chicken thighs, cut into 1-inch strips
2 T EVOO
2 T dry sherry
2 T chopped fresh basil
2 garlic cloves, minced
1-inch piece fresh gingerroot, grated
1/2 t each kosher salt and fresh ground black pepper
Crusty bread or rice for serving
1. Preheat the oven to 400F. Halve the peaches, remove the pits, and slice the fruit 1/2 inch thick.
2. In a 9x13-inch pan, toss all the ingredients except 1 T of the basil. Roast until the chicken is cooked through and the peaches are softened, about 20 minutes. Garnish with the remaining 1 T of basil. The sauce will be thin and brothy, so serve it with crusty bread for sopping or over rice.
Note: the peaches can be any stage of ripeness, but firmer ones are easiest to work with.
My notes: dried basil could be subbed if you don't have fresh, just add it all in the beginning. Don't be tempted to cook it longer to thicken the sauce. The chicken will dry out.