Canvas & Cuisine is largely made up of true stories – about trips with my friend and co-author, Sue Fazio. I will never forget our adventures in Russia – the tastiest among them, sampling foie gras and caviar. Two decadent gals on vacay, we had caviar at every meal, and even hit up a caviar tasting bar where vodka was on tap. We did it up!
I learned a lot about caviar on that trip with Sue. The tiny black pearls found in a fingertip of caviar are actually the salt-cured eggs of wild sturgeon found in the Caspian Sea. There are different types of Russian caviar, all of which are considered a delicacy. The top three varieties are Beluga, Osetra and Sevruga, each of which come from a specific type of sturgeon.
Why, you ask, am I going on and on about Russian caviar? Well, pin my tail and call me a donkey, but I just found out that real Russian caviar is available at my local farmers market! And, it is delish!!
It turns out that Marshallberg Farm offers sustainable, high quality, pure Osetra caviar. They raise U.S. farmed sturgeon and caviar. I spoke to Sabine Mader from Marshallberg Farms. She told me the whole process has taken over nine years – from the import of the first fish, to the production of the delicious stuff.
I know my subscribers come from all over the place, and may never visit the Watauga Farmer’s market where the Marshallbergs have their stand, but they are a great reminder to expect anything at the weekend markets popping up across America this summer. If you lay your hands on some caviar, here are my tips on what to do with it:
- A savory (Parmesan, sausage and chive) waffle dish, topped with a sprinkle of caviar.
- Baked potatoes with caviar
- An everything bagel and lox w/a dollop of caviar
- Salted caramel ice cream with a touch of caviar
- Sautéed chicken breast made the Jorj way (see below!)
The Millionaires Chicken recipe above is crying out for caviar and white wine cream sauce!? So I whipped up Millionaire Chicken after hitting the Marshallbergs’ stand. I served it alongside a clump of sautéed Swiss chard and a few roasted baby potatoes. The oohhs and aahhs were well worth a million bucks!
30 minute cuisine
4 skinless, boneless chicken breast halves
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons Dijon-style mustard
1 cup seasoned breadcrumbs
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, peeled and diced
½ cup dry white wine
½ cup chicken stock
½ cup heavy cream
1 tablespoon Dijon-style mustard
Place the chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ½-inch of thickness. Season both sides with some of the salt and pepper. Brush both sides with mustard. Dredge in breadcrumbs. Place the chicken onto a platter, cover with plastic wrap and place into the fridge. (You can do this several hours in advance.) Heat the olive oil and butter in a large skillet over medium high heat. Cook the chicken breasts until golden on one side, about 4 to 5 minutes. Carefully flip and cook on the other side until golden, another 4 to 5 minutes. Transfer the chicken to a platter, tent with aluminum foil.
Reduce the heat to medium. Add the onion to the pan and cook until just soft, about 4 to 5 minutes. Stir in the wine, removing all the browned bits from the bottom of the pan. When most of the wine has disappeared, pour in the chicken stock and cream. Stir in the mustard. Reduce the heat to medium low and simmer the sauce until it begins to thicken. Add the chicken back into the sauce and simmer until the chicken is cooked through, another 4 to 5 minutes. Serve the chicken with the sauce and garnish with a bit of caviar on the top.