Collaboration - The act or process of collaborating. A product resulting of collaboration.
My favorite part of blogging is the interaction with talented cooks. I am not talking about comments on a blog post but to actually interrelate and exchange ideas. Whether it's gmail or facebook, the ability to talk food is an everyday joy. I am tremendously fortunate to be able to call Natasha from 5 Star Foodie Culinary Adventures a friend.
Natasha is a creative, generous and talented cook. She is very quick to exchange ideas and share her knowledge base. My favorite part of her attitude towards the kitchen is that she is fearless. She has an imaginative and extensive palate that allows her to cook with many diverse ingredients.
Our post was totally thought up by her. I am a much better cook for it. My guess is that you will see many more collaborative efforts between us.
Catch my end of this deal on 5 Star Foodie. I made an ancient Egyptian ingredient inspired pizza called Cleopatra’s Dream.
I am very excited to visit here today as a part of a collaboration project that Lazaro and I have been working on together. In addition to being one of the most amazing cooks in the blogosphere, Lazaro is also a wonderful friend. He always has an encouraging word to say, and he really helped me to get through my recent blogging blues.
This dish is actually the very first one that I made after a long gourmet cooking break, and it is part of our joint guest post with the theme of Egyptian-inspired flavors. Lazaro has created an amazing pizza worthy of Queen Cleopatra herself that you can check out back on my site. Meanwhile, I made a Dukkah-Crusted Chicken Scaloppine served with Warm Carrot-Raisin Salad and topped with Scallion Cream, and it is my privilege to share it with the readers of Lazaro Cooks! today.
Dukkah, also spelled duqqa or dukka, is a popular Egyptian spice mix, consisting typically of various seeds, spices, and nuts. This spice mix is used in cooking, but also is used as a topping for bread dipped in olive oil. There are many different variations of dukkah, and I created my own spice mix that was very aromatic, and added terrific flavors to the chicken scaloppine.
1/4 cup coriander seeds
2 tablespoons cumin seeds
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1/2 cup almonds, thinly sliced
1/2 cup hazelnuts, chopped
1 teaspoon dried mint flakes
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes
1 whole boneless chicken breast
Extra-virgin olive oil
4 tablespoons butter
1/4 cup onions, finely chopped
2 cups carrots, shredded
1 cup raisins
1 teaspoon ground cardamom
Pinch of salt, pepper to taste
1/2 cup sour cream
2 tablespoons lemon juice
2 scallions, chopped
Pinch of salt, pepper to taste
In a dry skillet without oil, toast coriander seeds, cumin seeds, and sesame seeds. Place in a food processor. Then, toast the almonds and hazelnuts, mixing gently until golden brown. Add to the seed mixture. Also, in the food processor place mint flakes, sea salt, and crushed red pepper flakes. Pulse to mix well. The mixture needs to be still coarse, dry, and crumbly but fine enough that all of the seeds are crushed. (can be made in advance and stored in an air-tight container; use leftover dukkah as a dip for flatbread, first dipped in oil).
Cut the breast into halves and then slice each half into thin scaloppine in half. Pound the scaloppine lightly on both sides. Brush with a little oil and sprinkle generously with dukkah spice mix on both sides. Let the chicken sit for a few minutes.
In a large skillet, heat 2 tablespoons of oil and 1 tablespoon butter. When the butter melts, add the chicken scaloppine and saute for about 2 minutes per side (in batches if necessary, then add additional oil and butter for each new batch).
Melt 2 tablespoons of butter in a skillet. Add onions and cook for a minute until the onions start to soften. Add the rest of the butter and cardamom and mix well. When the butter melts, add carrots and raisins. Cook for about 5 minutes on medium-low heat, stirring frequently. Season to taste with salt and pepper.
In a food processor, combine sour cream, lemon juice, scallions and salt and pepper to taste. Blend until the sauce is smooth and foamy.
Place a chicken scaloppine on top of carrot-raisin salad and spoon scallion cream sauce all over.