texasmesquite

Cottage cooking

Laura Robin, CanWest News Service

I don't have a cottage, but for at least the past five years one of my favourite cookbooks in summer has been Cottage Life's Summer Weekend Cookbook by Jane Rodmell.
The pages with the recipes for Muskoka Blueberry Pie, Barbecued Peaches, Greek Burgers and Barbecued Marinated Brie are much food-stained and much loved.
These recipes taste like summer to my family and me.
Glazed chicken is a great cottage meal.CanWest News Service



So I was thrilled to find out that Jane Rodmell has a new book out this summer: Best Summer Weekends Cookbook (Cottage Life; $39.95).
It takes the best of two previous books, the Summer Weekend Cookbook and More Summer Weekends, putting them together in a glossy hardcover with lots of photos and quick tips.
This is food that's easy and uncomplicated, seasonal and fun, but drop-dead delicious. We've already tried the Island Beer Can Chicken and I have great plans for the Caramel Pecan Sticky Buns.
This Balsamic-Glazed Chicken recipe is a perfect, easy summer sort of dish. You use the same glossy, dark marinade (great with the addition of fresh herbs) on the chicken and the mushroom caps.
Eminently adaptable, you can serve the chicken and mushroom caps as a main course with grilled asparagus and roasted new potatoes.

BALSAMIC-GLAZED CHICKEN AND MUSHROOMS
4 boneless, skinless chicken breasts
4 portobello mushrooms, stems removed
2 lemons, quartered
Fresh basil or thyme, chopped
For the balsamic marinade:
3 tbsps. balsamic vinegar
2 tbsps. extra-virgin olive oil
1 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tbsp. fresh thyme or basil, chopped, or 1 tsp. dried thyme or basil
1/2 tsp. freshly ground black pepper
Salt
Combine all ingredients for marinade. Pour half over the chicken in one dish and the rest over the mushrooms in another dish. Set aside, covered, for about half an hour at room temperature while you prepare any side dishes and preheat the grill.
Preheat barbecue to medium-high. With the lid open, grill chicken breasts and mushrooms (gill-side up) for 2 minutes. Then close the barbecue and cook 2 to 3 minutes more.
Place quartered lemons on the grill. Turn chicken breasts and mushrooms. With the barbecue open, brown the other side for 2 minutes. Turn the lemon pieces, then close the barbecue and cook chicken, mushrooms and lemons for about 2 to 3 minutes more, or until chicken and mushrooms are tender and cooked through. (Total cooking time will be about 8 to 10 minutes.)
Sprinkle with a squeeze of juice from one of the lemons. Slice mushrooms and serve alongside the chicken, with the remaining grilled lemon wedges. Garnish with fresh herbs and freshly ground pepper.
Serves 4.