Damn the weather is funky this week, it is hard to believe it is July. There has been so much rain, I feel like I am living in a rainforest. Where did the summer go? I know rain is good for my garden, fills our reservoirs, and calms the earth, but man this constant shower is dreary. Before the deluge, I planned on making more recipes from my grill, but sadly these plans got flooded out. Fortunately, I could easily change plans with a chicken skewer recipe that has all the charm of a grilled dinner without lighting a match, Seared Chicken Skewers with Rosemary.
Seared chicken skewers are as easy to prepare as threading a needle. Ribbons of herb marinated chicken strips get skewered through rosemary stems then seared on a stove top grill pan or skillet. Once the chicken skewers get good and golden, they are popped in a hot oven to finish cooking in a wine bath. It may sound like a lot of steps, but the two-part cooking process goes by very quickly and effortlessly.
La Cucina Italiana
I first discovered the idea of using rosemary stems as skewers several years ago in La Cucina Italiana magazine, the English version, (May 2013). If you wish to browse through this lovely magazine online, you will need your browser to translate the pages for you. This picturesque magazine is all about Italian cuisine and Italy, and I only have this one volume. Their chicken skewer recipe is part of a feature on cooking with fresh herbs. I spotted their Spiedini di Pollo Marinato alle Erbe recipe, (which means herb marinated chicken skewers) because it uses woody rosemary stems for the skewers. What a clever use of something one would normally throw out.
We always have a lot of rosemary around our house because Joe makes a delicious sourdough olive rosemary bread for Rochambeau Farm Stand. Sometimes there is a lot of rosemary left over so I am always looking for recipes to use up any leftover sprigs. Fortunately, we buy our rosemary at a restaurant supply store and can get rosemary sprigs that are 10 to 12 inches long. These woody sprigs make the best skewers for grilling and a great substitute for bamboo skewers if you can get them.
Chicken Skewers with Rosemary
I love cooking with fresh herbs and use them whenever I can. A simple scattering of fresh herbs like basil, tarragon or rosemary lifts any food from standard fare to interesting and uplifting. This herb marinade is a good example of how using fresh herbs can make a big difference in flavor. It just wouldn’t taste the same if you made the marinade with dried herbs.
The only change I made is adding minced garlic to the marinade and Kosher salt to the chicken before adding the marinade. Adding the salt first gives the salt time to steep in the chicken meat. Boneless skinless chicken breasts need a lot of help developing flavor and I wanted the chicken to taste seasoned without being salty.
I thought the original recipe needed some more oomph, so I added a lot of garlic. What I then realized is this marinade is very similar to the marinade in my Lemon Herb Roast Chicken Recipe.
A bonus using this marinade is there is no acid to turn the chicken breasts mushy. As a result, you can easily prepare the marinade and chicken in advance, then skewer and cook the chicken right before you plan on eating.
Another aspect I like about this recipe is the two stages for cooking the chicken. First, you sear the chicken skewers, which only takes about 2 minutes per side, then the skewers are roasted in a very hot oven with some white wine. This creates a moist chicken with a light tasting pan sauce. This pan sauce helps keep the chicken tender and adds another layer of flavor to your meal.
If you wish, and already have the grill going for another food, sear the chicken skewers on your grill, then finish cooking them in the oven as directed.
Is It Done Yet?
The most difficult part about this recipe is determining when the chicken is done. Everything else is very straightforward. Like chicken kebab, the chicken gets packed in on the skewer making it difficult to determine when it is done. It is important to check the pieces in the middle of the skewer where it is compact and thus need a longer time to cook. Getting a good look at the inside of the chicken is difficult therefore a good instant read thermometer is your best tool for the job. I love my Thermapen thermometer, but any fast and reliable instant-read thermometer will work.
Vegetable Side dishes for Seared Chicken Skewers with Rosemary
These chicken skewers will pair well with many vegetables and sides. Here are just a few from my blog.
Check out my new Recipe Index. It is now easier to look up a recipe on my blog by clicking on a category in the recipe index. It is easy to read on a laptop or desktop computer. Unfortunately, the index and categories get spread out when viewing from a mobile device like your phone. You can find my recipe index at the top menu on my home page.
Seared Chicken Skewers with Rosemary
You can get long and woody rosemary sprigs at farmers markets, restaurant supply stores, or wholesale stores.
Seared Chicken Skewers with rosemary is an easy family meal or great for entertaining.
Depending on how big each chicken breast is, there is enough chicken for 4 people with hearty appetites or 6 to 8 people served with two other side dishes.
- 2-3 lb. (1 k -1.5 k) boneless skinless chicken breast -4 breasts
- 1 tsp (3 g) Kosher salt
- 3 - 4 cloves garlic minced
- 2 heaping TB (10 g) heaping Tablespoons minced rosemary
- 1 tablespoon (1 g) thyme lemon thyme if you can get it
- 1 TB (1.5 g) minced parsley
- Zest of one lemon
- ¼ cup (60 ml) 70 ml extra virgin olive oil, plus more for searing the chicken
- 8 - 10 bamboo skewers or long woody rosemary stems
- 1/2 cup (125 ml) dry white wine or dry vermouth Like Pinot Grigio or Sauvignon Blanc
Press on the chicken breast so they have an even thickness. You do not have to pound them out, just even them out a little. Slice each breast lengthwise into ¼ inch (.5 cm) slices. Add the chicken ribbons to a bowl large enough to hold all the chicken without crowding them and sprinkle with Kosher salt. Using clean hands, mix the chicken with the salt until it is evenly incorporated. Thoroughly wash your hands and the bowl of chicken aside.
Prepare the herb marinade
In a small bowl add the minced garlic, minced rosemary, thyme, minced parsley, lemon zest, and olive oil. Stir to combine. Remember to wash your hands after you mix the chicken before you touch anything else.
Add the herb marinade to the chicken and toss with your hands until the chicken strips are evenly covered in the herb marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hrs.
Cook the Chicken
If you are using rosemary stems, cut the end to make a pointed tip for easy threading. Soak the bamboo skewers or woody rosemary stems in water for 30 minutes. Bring the chicken out of the refrigerator to rest on the counter and come up to room temperature.
Preheat the oven to 450°F / 230°C / Gas Mark 8. Slide the oven rack in the middle position.
Thread each skewer with the chicken slices. You can roll up each slice and spear it on the skewers, or weave each slice of chicken, over and under the skewer creating a ribbon of chicken. Squish the threaded chicken to make room for another slice. Depending on the length of each skewer, you can fit 3 to 4 slices of chicken on each skewer. Be careful not to pack the chicken in too tightly.
Heat a grill pan or a large skillet on medium-high heat. Add about 2 tablespoons of olive oil. When the grill pan is good and hot, add the chicken skewers to the pan. Only add enough skewers to not crowd the pan, about 3-4 skewers. Sear the chicken until nicely browned, about 2 minutes. Turn the chicken over and sear the other side, about 2 minutes more.
Place the seared chicken skewers in a baking dish large enough to hold all the chicken in a single layer without overcrowding, but small enough so the liquid won’t dry out when cooked. See Note.
Continue to sear the remaining skewers in batches until all the chicken is seared.
Add the white wine or dry vermouth to the baking dish holding the chicken skewers. Add more if the wine does not cover the bottom of the pan.
Place the chicken in the oven and roast until done, about 10 minutes. Start checking the chicken at around 8 minutes. A good instant read thermometer is your best tool here for determining if the chicken is done. Aim for an internal temperature of 165°F / 74° C. Once done, take the chicken out of the oven and let it rest for 5 minutes.
Serve hot with pan juices with grilled asparagus or zucchini.
The original recipe calls for a 9" x 13" (23 x 33 cm) baking dish. That is a little too small to fit 8 skewers without overlapping. Often, I needed to nestle each skewer around the dish with some laying vertical and others horizontal at the top and bottom of the dish. Trim each skewer to help them fit easily in the pan. Other times I used a larger baking dish 15" x 10.5" (38 x 27 cm) which is a tad too big. When I use a bigger baking dish I add more wine to make sure the liquid covers the bottom of the pan, so it does not dry out in the oven.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
This time of year I keep my eye out for ramps, a stunning wild and rare plant with a unique flavor all of its own. Ramps have two green leaves the color of spring green with an oniony stem that turns from green to purple to a creamy white at the bulb and root end. I believe they are as beautiful to look at as it is to eat, but I am a total fan of green and purple foods.
There are countless ways to prepare ramps, but my favorite way is to grill them. When grilled, the harsh garlicky bite turns sweet and compliments the smoky flavor from the grill. If you have never tried them before, grilled ramps are simply delicious and the perfect introduction to their unique onion flavor. All you need are a couple of grilled ramps to pair with your favorite grilled fish, meat or vegetables with a side of potato salad for a memorable spring BBQ feast.
Likewise, grilled ramps make an excellent hors d’oeuvres. Mix them with fresh ricotta cheese and lemon zest then smear it on grilled French bread. The ricotta tones down the sharp bite from the ramps but is makes a creamy garlicky lemon blend that tastes great on grilled toast. Only use fresh ricotta cheese and not the commercial brands. The ricotta flavor of these toasts stand out with the ramps and commercial ricotta just doesn’t sing the way homemade or freshly bought ricotta does. Seared toast with a smear of ricotta cheese and grilled ramps are a crowd-pleasing appetizer at any cocktail party, graduation party, or picnic in the park.
If you want to have a more potent grilled ramp flavor, omit the ricotta just add 1-2 grilled ramps per slice of bread. Chop them up and arrange them decoratively on each slice then add a squeeze of lemon juice right before serving.
Ramps are a member of the Allium family with a harvest season of only three weeks in May/June. The taste is like a cross between garlic cloves, scallions and leeks yet has its own unique garlicky-oniony flavor. Often ramps are referred as wild leeks or spring onions, ramps are neither. They are simply and uniquely ramps.
Because they are rare and only grow in the wild, people get ecstatic when they spot them at the farmer’s market or out in the wild. Like a lot of rare food finds they have a devoted following among chefs, home cooks, and foragers. But their popularity has led to some problems. As I was researching ramps for my post, I learned that ramps are on the protected plant list in Quebec Canada and on the watch list along the eastern continental United States.
The reason for the protection status is because of over harvesting combined with the length of time it takes for ramps to make seeds, germinate seeds and grow mature enough for harvesting. Like a lot of wild plants, it takes several years. Because of the slow germination period, as explained in this article in Epicurious, only 10% of a single crop should get harvested over the course of the season. Unfortunately, as with most trendy wild foods, they are in high demand and command a high price. The higher the price the greedier foragers get and pull up more ramps than the regulated amount and the plant cannot sustain its life cycle.
Eat Ramps Responsibility
Once I learned about ramps protected status in Canada and being on the watch list in the US, I felt very guilty not only for buying them but posting a recipe with ramps as the main focus. I take these concerns very seriously. Yet, I believe if we eat ramps as a special treat and not excessively then the ramp population can sustain itself. It is the consumer’s responsibility to demand responsible behavior from the farmer and not support foragers and markets that do not follow the guidelines for foraging ramps. If we get greedy and take more that is sustainable and buy from individuals not following the rules, there is a strong likelihood ramps will get protected status list as it is in Canada. Hopefully chefs, and especially celebrity chefs, will take action and help protect ramps like they have done in the past.
More Ways to Cook with Ramps
Add fresh ramps as a substitute for chives in Cheese and Chive Herb Bread.
Replace the leeks with chopped and sautéed ramps then add to Leek Asparagus Risotto.
Mince then sauté ramps then add to the Farro with Mushrooms and Rosemary.
Use sautéed ramps to replace the garlic in Garlic Bread.
Grilled Ramps, Two Ways
Grilled Ramps are delicious hot of the grill or minced into fresh ricotta cheese and smeared on toasted French bread.
Serve hot grilled ramps with your favorite grilled meat or fish like Arctic char or with other grilled vegetables. Or, mix them up with fresh ricotta cheese, lemon zest and mint then smear on toasted bread for a crowd-pleasing appetizer. Perfect for a cocktail party.
Substitute grilled or braised leeks for the ramps with one clove of roasted garlic.
The toasts are best eaten as soon as they are make or the bead will get soggy and stale.
- 16 ramps
- 1 Tb Extra Virgin Olive oil
- 1 pinch of Kosher Salt
Grilled Toast with Grilled Ramps and Ricotta
- 12 slices of French baguette cut thin on the diagonal
- ½ lb. fresh ricotta cheese
- 16 grilled ramps
- Zest from half a lemon
- 5-6 small mint leaves chiffonade
- Kosher Salt and freshly ground black pepper to taste
Heat your grill, gas or charcoal to up high with the charcoal pushed to one side.
Clean, dry and trim off the root from each ramp. Cut away any soggy parts of the leaves, if any. Place the ramps on a rimmed sheet pan and drizzle with extra virgin olive oil then sprinkle with Kosher salt. Toss the ramps about using your hands to get the olive oil and salt evenly distributed over the ramps.
When your grill is hot, lay the ramps in a single layer over your grill and away from the coals to cook with indirect heat. Turn them over after a couple of minutes and grill the other side until charred and beginning to get soft.
You can also grill ramps indoors with a grill pan on a burner. Depending on the size of your grill pan, you will need to grill the ramps in batches.
Remove from the heat and enjoy hot or make into an appetizer. If serving as a side dish figure on 2 ramps per person.
Crispy Toast with Grilled Ramps and Ricotta
Toast both sides of your bread until browned on your grill or under the broiler. Set aside.
Place the ricotta in a small mixing bowl. Cut the green leaves off the ramps and mince the ramp bulbs . Add them to the ricotta.
Set aside a few, about 3, ramp leaves for garnish. Chop up the remaining leaves and add to the ricotta.
Grate the lemon zest into the ricotta and add the chiffonade mint. Stir everything together and taste. Correct the seasoning with Kosher salt and freshly ground black pepper.
Spread a spoonful, about 1 tablespoon, of the ricotta and ramp mixture over each toasted slice of bread. Garnish with thin strips of grilled ramp leaves and lemon zest. Serve immediately.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Are you a sweet or savory breakfast person? If you are like me, someone who finds it difficult to choose between the two, frittatas are a wonderful choice and a healthy(ish) alternative to quiche. Because frittatas lack an all butter pastry crust, heavy cream and extra cheese, they are not as rich as quiche, Plus they are much easier to make. What this means is, you can serve up a savory frittata as a main course and include all the pastries or coffee cake you crave. Sweet and savory satisfaction without the guilt, (kind-of). I created this spinach frittata with the dual purpose of making something elegant and savory to serve for breakfast or brunch that also leaves room for something sweet, like The Best Damn Lemon Cake or Apple Muffin with Lemon Glaze.
Spinach Frittata Inspiration
My spinach frittata recipe combines two ideas from my favorite egg dishes. The first idea is from Deborah Madison’s cookbook, In My Kitchen. She adds saffron to her Swiss Chard Flan recipe, giving the custard an exotic floral nuance that I love. Saffron compliments custards and leafy green vegetables nicely, so I decided to use it instead of freshly grated nutmeg for some extra elegance in the frittata. I love saffron and don’t mind spending the extra money to buy it. However, if you rather not use saffron, add some freshly grated nutmeg directly into the egg mixture. Fresh basil or mint provides a brighter and fresher tasting substitution for saffron, and it pairs very nicely with the spinach frittata.
The second idea is the addition of fresh ricotta, whipped smooth and spooned on top of the spinach frittata. The first time I tasted a ricotta topped frittata is when I made Joshua McFadden’s Red Pepper, Potato, Prosciutto Frittata with Ricotta from his cookbook, Six Seasons. The ricotta transformed an ordinary western omelet into a very special occasion. The ricotta gets soft and warm baked with the frittata and you want every bite filled with this light creaminess. I totally got hooked on ricotta topped frittatas and now want to add ricotta cheese to just about everything.
It pays to buy the freshly made ricotta cheese, there is a big difference in taste. Usually you can find good quality ricotta near the deli department at your grocery. Or make a small batch of ricotta cheese. It takes a lot less time than you think and tastes like real milk.
Making a frittata is fairly straight forward and quick. The only challenging part in this recipe is to julienne the leeks. For a change I decided to julienne slice the white and light green parts of the leek instead of cutting them into circles or half-moons. It doesn’t really matter how they are prepared as long as they are thoroughly cleaned and cooked till soft and translucent. The julienned leek disappears into the spinach and eggs but adds lovely sweet onion background flavor.
To julienne the leeks, cut the leek in half lengthwise then clean between the layers. Then cut across the leek dividing it into chunks the size of your desired length, mine where about an inch and a half (3.5 cm). Then slice the portioned leeks, lengthwise in very thin strips, mine were about 1/16-1/8 of an inch (about 2-3 mm). Because you won’t see the leeks you do not have to worry about being precise like you would for julienned carrots in a vegetable sauté, so don’t fret about it.
Check out this video for a live example of how to julienne leeks. In this video he discards the root end of the leek. I do not discard it and julienne cut the root as best I can.
Coming up with a name for this spinach frittata was challenging. With all the special ingredients, it could easily have a name that takes longer to say then it does to cook. Yet the mood of this frittata is all about spring and representing new life and the warming of the earth and air. Fresh farm eggs give the vegetables its foundation with a salty bite of Romano cheese. Young spring spinach and leeks provide a sense of newness to the frittata which in turn is gets grounded from the floral but earthy notes from the stamens of spring crocuses, otherwise known as saffron. Warm, creamy fresh ricotta tie all the flavors together for a sunny “Good morning” greeting. All that goodness is invigorating but not filling leaving plenty of room for pastries or dessert.
Frittatas are delicious for breakfast, brunch, lunch, or a light supper. For a spectacular Mother’s Day brunch (or any brunch), serve the spinach frittata with your favorite sides like sausage, bacon, green salad, fruit salad and your favorite pastries.
Ricotta Spinach Frittata
An elegant frittata recipe for the times when you want a special breakfast or brunch that is also easy to make. It is a lighter and healthier substitute for quiche.
- 1 pinch of saffron 1 TB boiling water
- 6 eggs
- ¼ cup 24 g finely grated real Romano cheese
- Kosher Salt
- Fresh ground black pepper
- 1-2 TB olive oil
- 1 leek about 6 oz (187 g) Pale green and white parts only
- 5 oz 142 g spinach cleaned, and stems removed
- ½ cup 117 g real ricotta cheese
Prepare your ingredients
Preheat the oven to 400°F / 200°C / Gas Mark 6 and place the oven rack in the middle of the oven.
Place a pinch of saffron in a small bowl and add 1 TB of just shy of boiling water to the saffron. Set aside and let the saffron steep.
In a medium size bowl, mix the eggs together with a fork until there are no egg whites visible in the mix. Add the Romano cheese and mix again until combined. Set aside.
Thoroughly clean and julienne slice the white and pale green parts of the leek, about an inch and a half in length and about 1/16 of an inch wide. See blog post for a video demonstration.
In a small bowl, whip the ricotta with a pinch of Kosher salt and a few grounds of black pepper until smooth. A fork works nicely for this job. Set aside.
Place an 8-inch (20cm) skillet, preferably a non-stick skillet with an oven-proof handle, on a burner and turn the heat to medium-high. Pour in the olive oil and heat up. Add the sliced leeks and turn down the heat to medium then sauté until soft, but not browned, about 5-7 minutes. Add the prepared spinach, in batches, and cook down until completely wilted and soft, about 5 minutes.
Meanwhile, pour the saffron and water to the eggs, making sure you get every last drop and all saffron threads, and whisk together with a fork.
Make the Frittata
Pour the egg mixture into the skillet with the spinach and leeks. Tilt the pan to make sure the egg mixture is evenly distributed across the whole skillet. Turn the heat to medium and let the eggs cook undisturbed for a couple of minutes.
Run a thin rubber spatula around the edge of the frittata to loosen the eggs. Pull the eggs toward the center with the spatula creating pockets for uncooked runny eggs to fill up. Repeat this step going around the circumference of the frittata. Continue to gently cook the frittata until there is a thin liquid layer on top of the frittata.
Drop spoonfuls of whipped ricotta cheese around the frittata, about 6-8 spoonfuls. Place the skillet in the oven and cook until it is solid all the way through, about 6 minutes. You may need to place the frittata under the broiler to brown the top. It is not necessary, only if you want browning on the top. If you do, watch the frittata carefully because it should only take a few minutes.
Remove from the oven and run the frittata around the edge of the skillet, then slide the frittata on to a serving plate.
Frittata is best eaten warm the same day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.