Applewood is situated on a small street off 7th avenue in Park Slope. You actually wouldn’t even notice it from the main street if you were on a little stroll. But once you walk in, you can’t help but be taken a back by its very charming atmosphere and farmhouse feel. Which is very fitting as Applewood focuses on seasonal, farm-to-table cuisine. My friend and I planned a “date” night to have a nice dinner together before I left and headed north to Toronto. And it also happened she had her wedding at this restaurant…which I could definitely picture with all the candles and cozy setting.
Spreads and breads were given to start. The bread was freshly made in-house (sorry no photo-but just imagine a two large pieces of white and whole wheat bread with crispy crusts and soft interiors). The lentils were definitely my favorite and I proceeded to eat them also as a side dish with a fork. Can anything cooked in duck fat every be bad?
As the blog title states, the fish was delicious. Perfectly cooked, flaky, and buttery and that lemon cream sauce was simply divine. Both apps were also a hit but I have to say, my friends lemon risotto was really just not good. The rice was cooked well but there was no flavor at all. Not just under-seasoned, but really no seasoning — quite disappointing. Overall, I really enjoyed the meal at Applewood and have heard really great things…maybe it was an off night for the risotto chef?
I know I said I was trying to get all my restaurant reviews out to you, but I simply HAD to share this chicken dish with you as I think it is perfect for a light summer meal. This recipe for chicken marinated in a fresh lime mixture and served over marinated red onions and a cilantro infused black bean sauce is a great way to jazz up that boring boneless, skinless chicken breast.
Baked Lime Chicken with Black Bean Sauce (Adapted from Simply Recipes)
2 boneless, skinless chicken breasts
4 limes, juiced
1 tbsp olive oil
1/4 cup chopped cilantro
1/2 tsp dried oregano
1/2 tsp salt
1 red onion, sliced thin
Black Bean Sauce
1 can black beans, drained and rinsed
1 quart water
2 bay leaves
stems from one bunch of cilantro, chopped
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste
Combine lime juice, olive oil, cilantro, oregano, salt and pepper and place in a bowl with chicken. Let marinade for at least 2 hours in the fridge.
Place beans and remaining ingredients in a sauce pan. Bring to a boil, reduce heat and simmer for about 1 hour or so until reduced and nice and thick. Remove bay leaves and puree with hand blender. Place onions in a baking dish and place chicken and marinade on top. Bake in 400 degree oven, covered with aluminum foil for about 20 minutes. Remove foil and broil for about 5 minutes until top is browned and chicken is completely cooked through. Serve chicken on top of black beans and onions.