Saturday, August 23, 2014

Stress free cooking

1 loaf Italian bread, sliced 1 / 2 inch on the diagonal
olive oil
2 cups onion, thinly sliced
2 garlic cloves, minced
6 portobello mushrooms, sliced 1 / 4 inch thick
Fine sea salt
Freshly ground pepper to taste
Crushed red pepper to taste (optional)
3 / 4 cup balsamic vinegar

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients:
1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves