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…
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!