On our Bookshelf…
Four Chefs One Garden: Seasons of West Coast Living
By Evaleen Jaager Roy
(Canada Wide Media Limited, 178 pages, $29.95 CDN)
Vancouver native Evaleen Jaager Roy ditched her desk job and returned to her roots—the ones nestled in her backyard flower, herb, and vegetable garden. In this inspirational book, she recounts her rediscovery of a slower-paced life in tune with the seasons.
The book is divided into sections by season, and each begins with a poem that sets the tone for the writing that follows. Beautiful photography complements the prose, along with interesting horticultural information on a wide spectrum of flora, plus growing tips from local gardening experts.
Each section also highlights a renowned Vancouver chef, which adds an international flair. Springtime features the French cuisine of Michael Jacob (Le Crocodile); the dishes of Umberto Menghi (Il Giardino, Il Caminetto, Trattoria, and Umberto’s) evoke summer in Tuscany; Hidekazu Tojo (Tojo’s) celebrates autumn flavors; and Vikram Vij (Vij’s and Rangoli) offers warming curry recipes for the winter months. The chefs and gardeners Roy features are close friends, and together they extol the flavors, colors, and fragrances of each season.
Roy writes in a casual style that makes you feel as if you are sitting at her kitchen table and chatting over a cup of tea, or perhaps kneeling alongside her in her garden. She explains why she plants each flower in her garden, and why each particular bud makes her so happy. “I believe we either learn to live in the moment, or we don’t really live at all,” Roy writes, reminding all Northwest residents of their revitalizing surroundings.
For more information about the book, visit fourchefsonegarden.com.
—Emily Hutto
Petto di pollo al forno
Serves 2
Courtesy of Chef Umberto Menghi.
Adapted from Four Chefs One Garden: Seasons of West Coast Living by Evaleen Jaager Roy.
2 boned organic chicken breasts, skin on, each weighing 6-8 ounces
MARINADE
1/2 cup tomato juice
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
2 green onions, finely chopped
1 Tablespoon finely chopped lemon thyme
Finely grated zest of 1 lemon
Freshly squeezed juice of 1/2 lemon
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt and freshly ground black pepper
1/4 cup dry white wine
Combine marinade ingredients except for white wine in a bowl and stir to blend. Add chicken breasts and work in to completely coat. Refrigerate for 2 hours.
Preheat oven to 375˚F (190˚C). Remove chicken from marinade and pat dry; set aside remaining marinade for later use. Sear breasts in a non-stick pan over medium-high heat on each side just until lightly colored, about one minute on each side. Place pan in preheated oven and bake for 20-25 minutes. When done, move chicken from pan onto a plate and cover to keep warm.
In the same pan used to cook the chicken, deglaze with white wine over medium-high heat and add remaining marinade. Bring to a boil. When reduced to about ½ cup, pour over baked chicken.
Serve with a fresh, colorful salad for a light summer meal.
