I got a nice package from foodbuzz on this new product that I should take a look at (next time send me a coupon, it could save the earth from all that packaging). The quandary is "where does free stuff undermine the purpose of this blog". I decided that as long as I could put it into cooking for my wife then it's ok. This is one of the questions that have begun to surface amongst bloggers in general and probably worth a topical discussion one of these days with my fellow foodbloggers.
For my purposes, I decided to try to make this sample offering into something new and interesting. Had I done it for my audience I probably would have needed 2 or 3 packages of the pasta (making it impractical for the cost of a bento). The goal here was quick and easy and I worked with only materials I had on hand (minus the chicken). This is simliar to a previous entree I did, but It cut out a whole lot of complexity and helped keep the focus on the agnolotti.
For a filling meal I decided I needed to add a meat component to tie it together as an entree. This was the only pre-meditated part of the meal and the only thing I had to purchase from the grocery store. Very simple here, I just took a chicken breast and dashed a bit of salt and pepper and pan fried it.
I quickly used the heat to toast the pine nuts and I capitalized on the brown bits and deglazed the pan with a bit of lemon juice and lobbed in a bit of butter and olive oil. I finished it with a can of artichokes, lemon zest and some Parmesan (very simple). I didn't want to overshadow what I was given in the ravioli. I think the combo added the meat necessary to make the dish a viable entree, and the embellishment of sauce and zing to make it fun. Probably too simple an entree for the sponsors so no hopes for winning their recipe contest :) Oh, I meant to add capers, but in the process of making it a 15 min meal I forgot to add them.
This dish was quite yummy if I do say so myself. I think the citrus really played well with the wild mushrooms. I find I didn't really miss the capers but it might have been an additional tart bite that would have worked well. I considered tossing in a little garlic in the begining and am glad I didn't. The citrus is sauce was nicely complemented by the rich earthy taste of mushroom I think garlic might have gotten in the way (gasp what?!).
I dub thee the longest name I can think up: "Grilled chicken and wild mushroom agnolotti in a pine nut artichoke lemon sauce"
Probably no bento this next week, I've had a generous invitation to work with Ryan from nosetotailathome on trying our hand at making real haggis! (blog post to follow)