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| Rosemary Chicken with Wilted Spinach and Smashed Cauliflower |
GUEST BLOG/RECIPE—By Guiseppe Ciuffa, owner/chef Guiseppe Restaurant & Fine
Catering, La Jolla, CA.
With year round mild San
Diego temperatures, we are lucky to have cauliflower in season all year. This
mashed cauliflower recipe from Giuseppe Restaurants & Fine Catering is a
delicious, but healthy alternative to mashed potatoes.
Rosemary Chicken with Wilted Spinach and Smashed
Cauliflower
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| Chef Ciuffa |
1 medium head cauliflower
4 tablespoons olive oil
(divided use)
6 ounces boneless and
skinless organic chicken breast (4 pieces)
Kosher salt, to taste
Pepper, to taste
2 teaspoons rosemary
5 garlic cloves (divided
use)
1/2 cup white wine
1/2 cup chicken stock
1 bag pre-washed organic
spinach
1/2 cup non-fat milk
1 teaspoon truffle oil
1/2 cup grated Parmesan
How to:
Fill up a large pot with
water. Add one handful of kosher salt and bring to a boil. Submerge cauliflower
in boiling water face down. Cook covered for about 30 minutes until soft. Drain
and let rest.
In a large skillet heat 1
tablespoon olive oil. Place chicken breast face down at high heat, sprinkle
some salt, pepper, and add the rosemary. Cook 3 minutes.
Flip the chicken and add 3
sliced garlic cloves. Reduce heat to medium, and cook 3 more minutes.
Bring the heat back to
high. Add wine and chicken stock and reduce the liquid for about one minute.
Place the chicken on a tray
and save the sauce to add on to the chicken once you are ready to plate.
In a smaller skillet heat 1
tablespoon olive oil and the remaining garlic.
Once garlic starts to
brown, add spinach and splash 1/3 cup of water on high heat for about 30
seconds. Turn off the heat, stir the spinach, and let rest.
In a saucepan, heat up the
non-fat milk, add the boiled cauliflower, and start smashing just like making
mashed potatoes. Add truffle oil and Parmesan, and salt and pepper to taste.
Mix until smooth and uniform.
Scoop some cauliflower into
the center of four plates. Add spinach and one chicken breast to each plate and
drizzle the sauce on the top.
Recipe from Giuseppe Ciuffa
Giuseppe Restaurant & Fine Catering
700 Prospect Street, La Jolla
858-581-2205
giuseppecatering.com
Giuseppe Restaurants &
Fine Catering has three cafes in scenic locations — Caroline's Seaside Cafe and
the Museum Cafe within the Museum of Contemporary Art (both in La Jolla), and
Sculpture Court Cafe at the Museum of Art in Balboa Park. Giuseppe Fine Catering
brings to life the hopes and vision behind corporate catering, weddings, events
and celebrations throughout Southern California. With a belief in
sustainability, the restaurant is committed to using the freshest seasonal and
organic ingredients from local sources.
To download the recipe go
to San Diego Home/Garden Magazine’s e-club blog:
Published on Tuesday, 20 November, 2012. Copyright 2012 San Diego Home/Garden
Lifestyless magazine. Reprinted with
permission.
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Freshen Wilted Vegetables
#
Freshen Wilted Vegetables
Perk up soggy leafy
vegetables by soaking them in two cups cold water mixed with one tablespoon
vinegar for 10 minutes. Rinse. Dry. Serve
--Tip from
GoodIdeasandTips.com
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