It’s been a while since my last post, and that’s because it’s been one heck of a month – surprise: I’ve moved across the country! Wahoo!
I recently accepted a super exciting position in my field (booya, go science!), and am now working in research and development at a cool vegan food company based in Vancouver. It’s been a total blast – the city is vibrant, it’s surrounded by nature, and of course, it has loads of neat little restaurants and markets. Just my kind of thing!
The blog has been on the back-burner for some time due to these recent events, but here’s a quick little recipe that pairs with another one of Konzelmann Estate Winery’s fresh wines. This one is great for entertaining with friends, and you can throw on any sort of summer veggies to change things up. Check it out!
Broccolini and roasted chicken flatbread
with caramelized goat-cheese
1 cup water, lukewarm
1.5 teaspoon yeast
1 tsp honey
1 cup flour, whole wheat
Directions: Mix water, yeast, and honey and stir with spoon – let stand to allow bubbles to form ( approx.. 3-5 minutes). Add in flour, knead with hands and incorporate air. Cover with cloth, allow to rise for 30 minutes. Line dough on baking pan, pull to edges and cover with cloth. Allow to rise while prepping other ingredients.
Spring onions, bunched, sliced thin
1 medium chicken breast, organic
½ Sweet potato, sliced thin
½ red onion, sliced thin
Dash of sea salt, pepper
1 teaspoon herbs de provence spice
Cajun seasoning, MSG-free
Directions: Wash and clean vegetables. Slice onions, potatoes using mandolin. Pre-heat pan, add olive oil, sliced chicken breast; season with Cajun and cinnamon. Remove from heat when through. Lightly drizzle olive oil over flat-bread, add pinch of salt and pepper. Decorate with sweet potatoes, onions, broccolini, and chicken. Using hands, form goat cheese into small balls, press gently to form plates – place over other ingredients and top with small amount of brown sugar. Pre-heat oven to 380 F, bake for approx. 30 minutes. Cool on wire-rack. Using burner, caramelize the goat-cheese (you can sprinkle a tad more sugar on, too, if it tickles your fancy!). Add remaining spring onions and serve warm.