On the light side….

Holy health concerns! Mrs. client is having acid reflux and other issues, so I deign to go very light and easy for lunch today. As soon as I arrive, I butcher a whole chicken and throw half into a pot of boiling water with a large knob of smashed ginger, a bouquet garni of parsley stems, and several stalks of celery. I throw in a little salt for flavor and cover until it comes to a boil. Then I skim off the scum from the sides so I can have as clear a broth as possible.
I begin my couscous by browning the little pearls in olive oil. I add sliced scallions, salt and vegetable broth and simmer for 6 minutes. I turn the pot off and allow to bloom for 4 minutes, adding some grated lemon zest and fresh ground pepper. Adjust seasoning as needed here.

I slice the chicken breast into medallions and season lightly with salt and pepper. Ditto the bowls of fresh strained chicken broth. Restore….restore…

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No dinner tonight..clients will be hosting for cocktails and hors d oeuvres only. With a mind toward keeping it light, I choose a couple of classics, mozzarella, basil and tomato skewers, warm mixed nuts tossed with smoked peppercorns and salt, and cheese and crackers topped with a confit of prunes and honey.
The final dish is endive leaves filled with chopped shrimp in a green sauce made of parsley, scallions, thyme, yoghurt, sour cream, capers and lime juice. This is perfect for a spring night!

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