Weird title for a blog post, I know. But here's the deal. Gwyneth Paltrow recently came out with a cookbook. Really? I mean, really? My first thought was just that. Why is it that celebrities try do everything? If you sing in Hollywood, you are amazingly an actor as well. If you are an actor, you are also a gifted singer/song-writer. So of course, if you want to write a cookbook, it absolutely makes sense that you do so.
I actually really like G. Paltrow, but when I saw her face on the cover of the June 2011 issue of Bon Appetit, it sort of annoyed me. There she was, all beautiful and perfect, smiling in her million dollar kitchen. Alright, so maybe it's just jealousy...ok, it is. But seriously, this woman better be able to cook or I am going to be even more annoyed.
Because I like her, I decided to give her a chance. Turns out she may actually know a thing or two about cooking. From what I know, she learned to cook from her Dad who also shared a passion for food and cooking. It's hard to knock that. Sure, the pictures are a wee bit cheesy...no one looks that good cooking in the kitchen...seriously...who wears a skin tight dress to make dinner? But the food sounded and looked good.
One recipe caught my eye. The Grilled Chicken with Peach BBQ Sauce. It required very few ingredients, most of which I already had on hand, and I figured this would be the test. So, I made it and of course, it was delicious.
So, I am sorry G.P. for being so judgemental. It turns out you are beautiful, talented and handy in the kitchen. Kudos to you...maybe someday you and I can write a cookbook together!!!
Grilled Chicken With Peach BBQ Sauce
G. Paltrow, Bon Appetit Magazine, June 2011
Ingredients
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
vegetable oil
Preparation
1. Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
How many stylists did it take to create that one dish? And look what you do in your own home! G.P. could learn a few things from you!
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