Rosemary Grilled Chicken with Creamy Mustard Sauce

I love summertime cooking.  I hardly even have to use my kitchen - we cook just about every meal we can on the grill and enjoy it outside in the fresh air and sunshine (easy to do here since it stays light until nearly 11).   I find it so much easier to think of something to eat in the summer when we haven't planned ahead - just grab a little something for the grill, throw together a salad and you have a wonderful meal.  I have so many things like this I make - they are unplanned and certainly not intended for my blog - but I end up liking them so much I snap a couple photos and figure I just have to share it with you anyway. 

Its easy to get stuck in a rut when you grill almost every day.   Its easy just to do the same thing over and over - so I always welcome new fresh ways to marinate or serve what would otherwise be a mundane chicken breast.  For my birthday my mom sent me Cooking Light's Fresh Food Fast cookbook.  It has great photos for every single recipe and almost every recipe has another with it for serving suggestions for a meal.  Its one of those books you could pull out right when you need to make dinner and probably find something that fits the bill.  The problem comes with some of the suggestions they give for saving time in the ingredients - like buying pre-cut vegetables (why? it doesn't take long to dice an onion!) and pre-made seasonings and salad dressings, or processed and pre-seasoned minute rice.  These suggestions often can make the recipe cost three or four times as much - not to mention be less healthy (and I really don't think they save that much time).  Since a lot of the ingredients it suggests are processed items from the US its a moot point for me anyway - they simply don't have them here.  

 
This simple little idea for grilled chicken has become one of our new favorites from the book however, and with just a little adaption has become one of our very favorite meals.  Since I have rosemary growing in my garden the recipe ends up being really cheap, and despite the small amount needed for the marinade it is full of flavor.  Grilled boneless and skinless chicken breasts can often be dry and rubbery - but this certainly does not need to be the case.  Start by placing the breast over the hottest coals, searing both sides for 2 or 3 minutes - then move them to the outer parts of the grill where its not as hot and cover and cook it the rest of the way nice and slow.  You should end up with a perfectly juicy, tender and smoky piece of chicken.  We have one of our many favorite quick salads on the side (look for some of those recipes soon) and it is the perfect little meal to enjoy on a summer evening. 

(PS - I use this mustard sauce all the time on all kinds of stuff.  Its sooo basic but adds so much flavor.)


Rosemary Grilled Chicken with Creamy Mustard Sauce
adapted from Cooking Light's Fresh Food Fast

2 boneless, skinless chicken breast halves
1 Tbs plus 1 tsp whole-grain dijon mustard, divided (I always use the brand Maille, its fantastic and can be bought practically worldwide)
1 Tbs Olive Oil
1 Tbs chopped fresh Rosemary
1/4 tsp salt
fresh ground black pepper
3 Tbs Mayonnaise
1 Tbs water

Trim, clean and pat dry your chicken breasts.   Whisk together  the 1 tsp mustard, Tbs Olive oil, chopped rosemary, and salt and pepper.  Pour over chicken breasts taking care to coat them completely.  Cover and refrigerate for at least 4 hours or up to 24.   Remove chicken from the fridge an hour before you are ready to cook it and let it come to room temperature (it cooks much more evenly this way).

Prepare the grill.  Place chicken on center (hottest part) of grill and sear on both sides for 2 minutes or so - then place on outer (low heat) part of grill.  Cover and let cook and smoke slowly (turning occasionally) until its about 1 minute away from being done.   Remove from grill and let rest for 5 to 10 minutes (perfect amount of time to make the very simple sauce). 

Combine 1 Tbs mustard, the mayonnaise and the water in a small bowl.   Serve over chicken breasts (hint: when this sauce mixes with the juices from the chicken it becomes quite delicious).  

TIP: make sure your grill is very clean and very hot before placing the chicken on it and its much less likely to stick and then pull all the yummy outside bits off when you turn it.  

White Bean and Butternut Squash Soup

Hey, did you know there are these awesome things called Cookbooks? No - really - they are full of awesome recipes and instruction and tips and sometimes even really amazingly gorgeous photos or illustrations. I guess you probably knew that - but evidently I have been living under a rock. While I was in the US over the holiday however, I visited the cooking section of Borders and almost couldn't leave. If there wasn't a weight limit on my baggage I might have left that store with an empty bank account.

As it was, I got just a few books that really stood out to me. But just one of them has stolen my heart. There is just one that I have now read through twice - one that has in the space of just a week or two improved my cooking skills and inspired me to eat so much better and cook more at home - and that one is The Art of Simple Food by Alice Waters. Now, you may know all about this wonderful lady already, but I am new to all this foodie stuff and had no idea what I was in for (you can read all about her and her work here). This book has wonderful instruction on how to do just about all the basic cooking from scratch you would ever want to do - laid out so its simple and easy to read and helps you incorporate it into your normal cooking routine. Its full of great recipes (that truly are simple and accessible) that are fit for every season and are written out in wonderful step-by-step way - not to mention that include important details to let you understand the cooking process being used and how to vary the recipe. Without a doubt, I think everyone should have this book.

This soup recipe was one that jumped out at me to try first simply because I already had so many of the ingredients on hand and I love soup - and of course it didn't disappoint. It is warm and rich and soothing, not to mention hearty and satisfying. It is indeed so simple, but it all comes together in a perfect combination of textures and flavors. It was the perfect meal for a cold snowy day in Berlin.

White Bean and Butternut Squash Soup
from The Art of Simple Food by Alice Waters
Soak in water overnight:
1 cup (225g) dried white beans

Drain and put into a large pot with:
3 cups (675 ml) chicken stock (I used vegetable stock)
4 cups (900ml) water

Bring to the boil, then lower the heat and simmer until the beans are tender. Start checking after 45 minutes (it took mine more like 2 hours, which means I used more liquid than she called for also). Season to taste when cooked.

Heat in a heavy-bottomed pot:
2 tbs olive oil or duck fat (I used olive oil)

Add:
2 onions, peeled and thinly sliced (I used 1 very large onion)
3 or 4 sage leaves
1 bay leaf

Cook over medium heat until tender, about 15 minutes. Stir in:
1 medium butternut squash, peeled and cut into 1-cm cubes*
Salt

Cook for 5 minutes. Drain the beans and add 1.35 liters of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

VARIATIONS:
-Serve hot soup over thickly sliced country-style bread that has been brushed with olive oil and toasted until crisp and golden brown. (I did this, it was delicious)
-Use other varieties of winter squash such as acorn, onion squash, the green Crown Prince squash and gem squash (which is the size of a tennis ball).

*In another part of the book, she instructs that a butternut squash (and most squash) can be peeled using a normal swivel-headed vegetable peeler. It worked pretty well for me - not as easy as peeling a carrot - but it worked.