Since my cooking class at Stonewall Kitchen, I have been inspired by this idea of Heirloom Recipes! Holiday time is the perfect time to use simple, seasonal ingredients and recipes that connect us to memories every time we make them. Adding our own twist or spin on to a recipe should be a welcomed thing, and it almost puts a stamp on that moment time and allows that memory to live on. Recently I have come across a recipe that is so easy, yet elegant and delicious, it is worthy of the Heirloom Recipe title, that I plan to share with family and friends for years to come.
Part of why I love this recipe is it is has rosemary in it, which happens to be my favorite herb of all time. The wonderful smell of rosemary I associate with good food and great times. Rosemary also has some health benefits. It is a rich source of antioxidants and anti-inflammatory compounds- which is thought to boost immunity and aid in digestion. My mother has been giving rosemary trees as gifts for years. And this year we discovered the plant symbolizes remembrance, which is perfect for an Heirloom Recipe.
Sautéed Chicken With Pear: Served with Shallot Roasted Asparagus
- 3 Tbsp tablespoon vegetables oil
- 4 skinless chicken breads (6 oz each raw)
- 2 Tbsp all purpose flour
- 1 pound Bartle pears
- 1/3 cup dry red wine
- 1/2 cup chicken stock
- 1 Tbsp Balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp fresh rosemary
- 1/2 tsp dry thyme
- 1/3 tsp pepper
- Olive oil
Step 5: Add wine, bring to boil and cook for 2 more minutes.