Well, in between snapping what seems like a million pictures of my Peonies and emerging Roses over the past few days, I got fixated on Blue Cheese. The camera infatuation seems self-justifiable to me as I am trying to fill up my left-over extreme deprivation from Winter and what’s shaping up to be a very short envelope between pleasantly warm temps/growing/and heat/humidity. I guess I am so gun-shy that I’m thinking the “nice” weeks of these current and coming two seasons are going to evaporate before my eyes! This may just qualify as PTSD for the seasonally impaired!
I have had a Walnut, Caramelized Onion and Blue Cheese compote on my mind since yesterday. I think my old photo of the Chicken Breast with the Peaches and Goat Cheese got me thinking. I was thinking about Pestos and this idea just jelled. Today, I thought of adding a Granny Smith Apple in slices to the dish, or a (great perfectly ripe peach) to balance out the flavors and bring in a tart note.
I know it’s not apple season any longer, but I just am going to try this.
GRILLED CHICKEN WITH WALNUT, CARAMELIZED ONION, AND BLUE CHEESE COMPOTE WITH GRANNY SMITH APPLE –
4 boneless, skinless chicken breast halves
1/4 cup extra virgin olive oil 2 tblsp unsalted butter
1 cup chopped walnuts
salt and freshly ground black pepper
1 large yellow or vidalia onion, sliced
one large garlic clove, chopped finely
4 pieces of Gorgonzola cheese, about the size of a finger, or to taste
1/4 cup white wine
1 tblsp sherry vinegar
one granny smith apple, cut into matchsticks – about 1/4″ x 1/4″, leaving skin on
Remove the Gorgonzola Cheese from the refrigerator and let it come to room temperature. To a large sauté pan, add extra virgin olive oil to coat bottom. Heat pan over medium heat. Cut the onion in half vertically and slice. Cook the onion until completely caramelized, about 25 minutes, adding the butter about halfway through. Meanwhile toast the walnuts on a sheet pan or in an oven proof skillet for 7-8 minutes at 300F or until you just begin to smell them and they are well toasted but not burned. Remove them from the oven and set aside.
About a minute before the the onions are completely caramelized, add the garlic. Stir and let it cook for 1 minute. Add the wine, sherry vinegar and apple slices and sauté for 4 minutes or until the wine is reduced almost entirely. Stir in the chopped, toasted walnuts. Remove the entire mixture to a plate and set aside.
Preheat grill to medium. Brush the chicken breasts with olive oil and season them with salt and freshly ground black pepper. Grill the chicken breasts on both sides for about 4 minutes, depending on their thickness, until cooked through. Remove from the grill and put into the sauté pan where you cooked the compote . Spoon the compote over each piece of chicken, using the entire amount. Place the Gorgonzola on top of each piece. Return the pan to the grill or place under a pre-heated broiler. Warm, watching carefully, until the cheese is melted and begins to bubble. Place a piece of chicken on each serving plate and spoon pan sauces over. Enjoy!
Next time this gets done with Peaches and in the Fall with Pears! It’s yummy – give it a try!
Favorite pics of the day:
