Sunday, February 12, 2012

The Beauty of Ballerinas + Great Eight Minute Chicken

"The Ballerina Project"

Photographer Dane Shitagi has, over the past ten years, taken a series of ballerina portraits using only old-fashioned-film and dark room techniques.
Edgar Degas made images of the ballet famous, with his pastels and paintings of ballet dancers showing all of the grace and beauty inherent in that art form. Few visual images convey more emotion or are more beautiful than a ballerina striking a pose. All of the ballerinas in this photography series are either professional dancers or students of ballet.
If you enjoy the following images, these are only a few of the 500+ ballerina photos Shitagi has created. (For more information about the photographer and "The Ballerina Project" see the source information at the end of this article.)

(Source:  Permission was requested to publish these photos. All of the above images are copyright 
Dane Shitagi. To support this project by purchasing "Ballerina Project" images (sold as limited edition prints) use the following link: .


Today, I made a quick lunch at home that was so tasty, I would have gladly paid $Big Bucks for it at a nice restaurant. And the process was faster than microwaving any of those (ugh) frozen entrees from the store.

How to feed two people, fast!

2 ripe tomatoes, sliced into 4 slices then diced
2 boneless, skinless chicken breasts, pat dry with a paper towel
5 green onions, sliced into 1/4" pieces for the white and 1/2" on the greens
Olive Oil + Pinch of Sea Salt, Pepper, Steak Seasoning Mix, dried Rosemary, dried Oregano
12" x 12" aluminum foil squares (2)
Sliced Romaine Lettuce for serving.

• Put down the 2 aluminum foil squares, and sprinkle with some olive oil and spread around the center, sprinkle with a little sea salt in each. 
• Place 1 diced tomato on the salt and oil in the center of each.
• Sprinkle the cut onions over the tomatoes.
• Pepper the veggies.
• Place a chicken breast in the center of each stack of veggies. 
• Sprinkle with more olive oil and with some steak blend seasoning, oregano and rosemary.
• FOLD THE ALUMINUM FOIL with A TIGHT SEAL on the package, folding the edges several times to create as tight seal as possible, on all three sides. (Leave some air around the food.)
• Heat a large skillet on top of the stove and wipe down with some oil to lightly coat.
• Place the packages of chicken in the hot skillet (they will sizzle some) and cook on high, until steam starts to come out of each package (about 2 minutes). 
• Continue cooking 5 minutes from that point (the aluminum foil may puff-out).
• After at least 5 minutes, carefully remove the foil packages from the skillet and let them rest, undisturbed, for 2 minutes.
• Put some Romaine lettuce on each plate.

• C
arefully cut open the foil (watch for steam).

• P
our contents on-top of the lettuce, arrange chicken on top (one breast for each plate).


My chicken was flavorful and  moist. The tomatoes, onions and seasonings made for a wonderful sauce over the greens. This method is a take-off of the French cooking style called "en papilotte" which is paper folded into a package. The aluminum foil is better because it creates a "mini" pressure cooker, helping the faster pace of cooking. 

From opening the fridge, to plating the chicken, this meal took just 12 minutes.

Until later,
 ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2012  Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.

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