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roasted balsamic radicchio with chicken
(a minor tweaking of this recipe)

` 1-2 pounds chicken breast
(brined and marinated in balsamic vinegar and olive oil, with bit of salt, pepper & garlic powder)

` two heads radicchio
(ideally fresh) thyme
` garlic (slivered or powder)
` toasted sesame seeds

` olive oil

stuff in bottles
awesome tasting balsamic vinegar, or a balsamic reduction

1.) Pre-heat oven to 400.
2.) Quarter a head of radicchio; drizzle with olive oil, and sprinkle over with sea salt, pepper, slivered garlic or a bit of garlic powder, and thyme.
3.) Roast for 12 minutes; turn and continue for another 6-8.
4.) While your radicchio is roasting, grill up your chicken.
5.) Remove the radicchio and cut it and your chicken up into bit sized pieces.  Combine and toss together.  I usually add some more fresh thyme and sesame seeds.
6.) Drizzle to taste with a very good balsamic vinegar. If you don't have balsamic that's so good you'd lick spills up off the floor, you can concentrate the flavor by making a reduction: put your balsamic in a pot and reduce till thick and syrupy. The flavor should be bold and sweet.

This recipe is crazy awesome with medium rare venison backstraps.  You can also grill up portabellas or shiitakes instead of using chicken.  But the bitterness of the radicchio is the star of this recipe - I like making it simple without much else added so I can savor that.


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