I had some time to waste the other day after work and since it was a beautiful day, I decided to walk down to the Kerrytown Market and pick up something for dinner. I was thinking, some chicken to grill would be great. We’d been eating a lot of pork and beef and I was getting kind of bored and it was just the perfect kind of day to break out the new grill again. I knew we had some lovely, giant summer squash given to us by a couple of friends so all I really needed to complete the meal was an entree and some fresh sliced bread that I could dip in herbs and olive oil. Yum. The boneless, skinless chicken breasts in the case at Sparrow’s looked fantastic and I knew just what to do with it. I still had a few bottles of pomegranate juice from the last case the lovely people at Pom Wonderful sent me (and here you thought I used it all up in those pom-chocolate-mint mojitos), and I had plenty of cream thanks to our weekly Calder’s dairy delivery. (Yes, that’s right–dairy delivery. I have a milk man. I’ll dish more on that in another post later.) And for some reason, I really wanted to put the two together.
I also had this fantastic cheese I picked up at Whole Foods. You can probably find it in other places, but I found it there a few weeks ago and we are completely hooked on it. Like, ridiculously hooked on it. It’s fantastic in everything–melted on burgers, shredded and stirred into scrambled eggs, eaten by itself…delicious. It’s a jack cheese from Great Midwest that’s studded with leeks and morels. Yes. Leeks and morels. I know. You’re drooling right now as you read this. Go out and pick some up. You can thank me for it later. Continue reading