Roast Chicken
Steve came for dinner tonight. We started off with wine and some of the cheese we got during our last trip to the Cheese Board Collective: Baita Fruili, and Istara. Larry thought he liked the Istara a little better.
- I started the roast chicken following the instructions in Fine Cooking, which were very similar to the preparations for the Zuni Cafe roast chicken. I decided to cook the chicken using the Zuni method - higher heat, no roasting rack, hot skillet, and turning the chicken twice during cooking. Perfect.
- I almost didn't make the Brussels sprouts, since I was already making potatoes. I consulted Amy, and she thought it was too much food. Well, Larry overruled and we had them anyway. And they were good! Roasting is a good way to make them - not like the hated Brussels sprouts of my childhood. I wouldn't mind roasting them without the potatoes next time.
- Larry and I both liked these potatoes. I really liked that they had no cream or butter, just olive oil and some parmesan. I went easy on the parmesan. The recipe says it serves four, but we could have served a lot more people, even without all the other side dishes.
- Larry said he really liked this spinach salad, and I did too. It was different enough to stand out. I can't stop eating the candied walnuts.
- Neither of us were happy with this dessert. Steve said he liked it, but in my opinion, way too lemon-y. And although I cooked it just until the spongy top left a slight indentation, the custard part was too liquid still. I won't make these again.
- CheeseL Baita Fruili, Istara
- Roast Chicken (Fine Cooking #70, March 2005, p. 42)
- Roasted Brussels Sprouts with Potatoes and Bacon (Fine Cooking #70, March 2005, p. 47)
- Smashed Red Potatoes with Basil and Parmesan Fine Cooking #70, March 2005, p. 51)
- Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing (Fine Cooking #70, March 2005, p. 55)
- Lemon Pudding Cakes Fine Cooking #70, March 2005, p. 62)
Wine: Storrs 1999 Sunnyknoll Ranch Pinot Noir (Santa Cruz Mountains, CA). Very nice, earthy with cherry and well-balanced.
I've had my eye on that spinach salad as a weeknight main course.
Did Larry like the Brussels Sprouts? I would definitely make them without the potatoes, but something tells me Gary won't eat them. Worth a try though. I see fresh ones on the stalk at Central Market, and I think I should buy them!
We're going to have th spinach salad again tonight for dinner. It's pretty easy to make once you have a supply of candied walnuts.
Larry liked the Brussels sprouts! I didn't get fresh stalks, but I'll bet those would be even better. Just a slight hint of the cabbage flavor. The roasting brings out the nuttiness.