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Hatchie - Keepsake Music Album Reviews

Hatchie's platonic ideal of dream pop goes down a bit too easy, like another rewatch of a John Hughes film.
Shoegaze offers the perfect place to bury bad feelings; there is a storied legacy of groups like Slowdive and Mazzy Star sinking Tory conservatism and post-breakup remorse into hazy swirls of distortion. Harriette Pilbeam uses Hatchie as an outlet for more quotidian concerns — friendships, romances, nostalgia. On her EP Sugar & Spice, Pilbeam offered glassy guitars, long sighs, and some bright choruses, but there was nothing darker beneath the surface to reward your close, ongoing attention. She promised a broader palette for her debut, but Keepsake feels hemmed in by the same lack of depth. Pillbeam's platonic ideal of dream pop goes down a bit too easy, like another rewatch of a John Hughes film.

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Feta, Corn & Chicken Salad with Smoky Tomato Dressing

This hearty chicken salad recipe is full of grilled sweet corn, scallions, salty feta, escarole, pine nuts and spicy chicken. Smoked paprika gives the tomato dressing a bacon-like flavor.

Nutrition Profile

  • Bone Health
  • Gluten-Free
  • Healthy Aging
  • Healthy Immunity
  • High Calcium
  • High Fiber
  • Low-Calorie
Ingredients
  • 1 large head escarole
  • 3 tablespoons canola oil, divided
  • 1¼ pounds boneless, skinless chicken breast, trimmed
  • ½ teaspoon smoked paprika (see Tips), divided
  • ½ teaspoon salt, divided4 ears corn, husked
  • 2 bunches scallions, trimmed
  • 2 plum tomatoes, halved lengthwise
  • 1 clove garlic, chopped
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • ¾ cup crumbled feta or Cotija cheese
Athenos Feta Crumbled Fat Free Cheese 5 Oz
$4.99 for 1 item
Thru 07/08
  • ¼ cup pine nuts, toasted (see Tips)
Preparation
Active - 50 m
Ready In - 50 m
  1. Preheat grill to medium-high. 
  2. Leaving root ends intact, quarter escarole lengthwise; brush with 1 tablespoon oil. Sprinkle chicken with ¼ teaspoon each paprika and salt. 
  3. Take the escarole, chicken, corn, scallions and tomatoes out to the grill. Oil the grill rack (see Tips). Place escarole and scallions on the grill. Grill, turning occasionally, until charred in spots: 2 to 4 minutes for the scallions, 3 to 4 minutes for the escarole. Transfer to a plate. Place the chicken, corn and tomatoes on the grill, with the chicken on the hottest part and the tomatoes skin-side down. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 16 minutes total. Grill the corn, turning occasionally, until tender, 8 to 12 minutes. Grill the tomatoes, turning once, until charred in spots, 6 to 8 minutes. Transfer to a plate. 
  4. Place the tomatoes in a blender; add garlic, vinegar, the remaining 2 tablespoons oil and the remaining ¼ teaspoon each paprika and salt. Puree until smooth. 
  5. Cut off the root ends of the escarole; coarsely chop the leaves and put in a large bowl. Cut the corn kernels off the cobs and coarsely chop the scallions; add to the bowl. Toss the salad with ½ cup of the dressing. Divide among 4 plates. Thinly slice the chicken and divide among the salads. Drizzle with the remaining dressing and sprinkle with cheese and pine nuts.
  • Tips: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. Look for different types of paprika: sweet, bitter sweet and hot at well-stocked supermarkets, gourmet markets or online at tienda.com.
  • Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

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Nutrition Information
  • Serving Size: about 2 cups
  • Per Serving: 509 calories; 27 g fat(7 g sat); 8 g fiber; 31 g carbohydrates; 40 g protein; 274 mcg folate; 104 mg cholesterol; 10 g sugars; 0 g added sugars; 3,918 IU vitamin A; 28 mg vitamin C; 261 mg calcium; 4 mg iron; 672 mg sodium; 1,183 mg potassium
  • Nutrition Bonus: Vitamin A (78% daily value), Folate (68% dv), Vitamin C (47% dv), Calcium (26% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 4½ lean meat, 3½ fat

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