Kristin Johnson
Christmas dinner is often a time to splurge that leaves everyone tired and a little glazed. Raul Galicia, an executive chef at the Virginian, created a vibrant and elegant Christmas menu that caters more to the health needs of many Americans than a traditional Christmas feast. Galicia works in the Rock Creek Grill, the community’s upscale restaurant. Gerald L. Harden Sr., the facility’s food and beverage director, discussed the chef’s choices.
Courtesy Photo
Galicia chose an apple cranberry salad with a lemon herb vinaigrette for a starter. He opted for a pan-seared airline chicken breast in the main course accompanied by mushroom risotto.
“It’s a seasonal salad. It’s an apple cranberry salad with mixed greens, pecans, feta cheese, and cranberries. For the dressing, I made a lemon herb vinaigrette. It’s nice, and it’s a nice combination,” Galicia explained.
The greens give the salad an undercurrent of earthiness. The variety of fruit, nuts, and cheese builds in tart and tangy flavor notes. The combination of crisp and creamy sensations makes this salad a real treat.
“It has those things that you’re used to when you think of the holiday season, especially Christmas,” said Harden. The vinaigrette “brings in four or five flavor combinations that sometimes you’re not used to. It adds a brightness to the salad that causes your taste buds to go, ‘Oh!’”
Kristin Johnson
Airline chicken is a specific cut of meat. Since this is a unique cut of chicken, the easiest way to find it is at a butcher shop or a grocery store with a trained butcher. Another trick that Harden, who has been a chef for almost 20 years, recommends is brining your chicken in advance to keep it from drying out when cooking.
Harden said chicken gets a bad rap and explained it’s an affordable and healthier option. He cited the meat’s lack of purines. An abundance of purines, found in foods like prime rib and other beef cuts, can exacerbate certain forms of arthritis and other issues common among older family members.
Finally, the mushroom risotto balances out the plate nicely. While the risotto is a starch, a little goes a long way. If you want to add a vegetable to the main course, sautéd spinach would add a nice color contrast. As for dessert, this is the place to splurge a little and make something traditional for your family.
Harden recommends turning the entire meal into an elegant feast for the senses, which includes dressing up the dinner table. He suggested small changes that can elevate your table without breaking the bank. Put chargers under your plates. Bring out some colorful linens and fold napkins into shapes. Buy some fresh-cut flowers to add a real punch. You can get them at the store and arrange them yourself. For how-to tips, social media is usually full of suggestions.
Harden does have one final piece of advice. “You have to enjoy it. Cooking is fun. It’s an art but also fun,” he said. “I think at the holidays we tend to stress over it too much. We worry, worry, worry about trying to make sure everything’s good. Just enjoy it.”
Kristin Johnson
Apple-Cranberry Salad with Lemon-Herb Vinaigrette
INGREDIENTS:
Salad:
1 lb. romaine lettuce, chopped
¼ lb. red apples, cored and diced
¼ lb. dried cranberries
¼ lb. red seedless grapes, halved
¼ lb. crumbled feta cheese
3 tablespoons candied pecans
1 cup lemon-herb vinaigrette
Lemon-Herb Vinaigrette:
1 oz chopped shallots
¼ cup apple cider vinegar
2 oz. combined- chopped, fresh rosemary, thyme, oregano and parsley
1 oz chopped garlic
¼ cup Dijon mustard
½ cup white wine
½ cup lemon juice
1 teaspoon honey
1 quart olive oil
2 teaspoons salt
1 teaspoon black pepper
½ cup lemon zest
1 teaspoon Xanthan gum
INSTRUCTIONS:
Salad:
1. In a medium-sized bowl, add lettuce and toss with vinaigrette.
2. Add pecans, cranberries, apples, grapes and feta. Mix well.
Vinaigrette:
1. In a large bowl add all ingredients except oil.
2. Blend with immersion wand for two minutes
3. Slowly add oil to emulsify.
4. Lightly stir in lemon zest.