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A meal from The Bone Charmer

THE BONE CHARMER by Breeana Shields

[…] long skewers threaded with tender chunks of meat and crisp vegetables […].   […] bowls of sugared berries, and braided loaves of butter-glazed bread.”

Grilled Chicken and Bell Pepper Skewers (2 servings)

Slice 2 chicken breasts in cubes and marinate (1 tbsp olive oil + 2 tsp Mediterranean rotisserie seasoning) for 1 hour. Slice 2 bell peppers (1 red, 1 green) in cubes. Thread chicken and bell pepper onto the skewers. Cook on a grill, set on medium-high heat, until cooked through (they should be brown on both sides—about 3 minutes per side).

Bowl of Sugar Berries (2 servings)

In a medium bowl, combine 1 cup of fresh blueberries + 1 cup of strawberries (sliced in halves or quarters) + juice of ½ lemon. Gently mix. Divide in 2 small bowls and sprinkle with 1 tsp sugar each.

Braided Brioche (makes 2)

In a bowl, combine 1 cup water +7 tbsp butter (melted and cooled), 2 large eggs + 1 1/4 tsp salt + 3 tbsp sugar + 3 3/4 cups bread flour, 2 1/4 tsp dry yeast. Knead well (about 8 minutes). Shape into a ball and place in a large greased bowl. Cover with a towel and let rise for about 90 minutes (the dough should double in size). Punch dough down and cut in 3 equal parts. Roll each part into a “snake” and braid the dough. Place on cookie sheet and let rise for about 30 minutes. Brush with eggwash and bake for about 25 minutes in a 350-degree-oven.




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