Chicken breast dunked in a caramelized onion, grapes and red wine sauce. The flavor is rich and the color is vibrant. Served with creamy polenta that balances the lushness of the sauce wonderfully, leaving one asking for more.
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polenta
Out of the ample varieties of deep-fried food that my Mom prepares, the red lentil fritters have always been my favorite, especially on a cold afternoon. She would fry the fritters right before lunch and serve with piping hot yellow lentil soup (dal) and steamed rice. We call these fritters Daler Bora and they are quite common in Bengali food culture. It can be prepared with different kinds of lentil but red lentils are most frequently used. This time, I gave my own little twist by serving these crispy lentil fritters in a non-traditional way with bright green garlicky chimichurri…
First time we had polenta was on our anniversary lunch. Few months back, we celebrated our first anniversary by taking a Wine Train ride through the vineyard in gorgeous Napa Valley. It was a beautiful bright sunny day. The ride was for about 3 hours and we were served with a delicious four-course meal. We both enjoy eating different kind of cuisines and trying out new dishes. So, he decided to try the Coriander Breast Chicken with Wild Mushroom Polenta and Avocado sauce for his entree. As he was trying his first bite of polenta, I was staring at his face hoping the…