9.22.2008

MENU: Dinner For The 'Rents

here's what I made:

Amuse Bouche: Maple glazed nuts
Appetizer: Crispy bacon-wrapped asparagus
Salad: Caprese
Main: Roasted Chicken
Side: Mushroom Mac and Cheese
Dessert: Granola-topped blueberry compote and yogurt (made by TSB)

Notes:

Maple glazed nuts were obscenely easy. I tossed six cups of mixed nuts in a mixture of 1/4 cup Vermont pure maple syrup, 2 tablespoons of olive oil, 2 tablespoons of herbes de Provence, 1/4 teaspoon cayenne and some salt and pepper. Baked at 350 for 15 minutes and stirred half way through.

The chicken roasting technique, learned from Jacques Pepin, was a blessing. At more than 4 pounds, the bird was cooked to perfection in just over a half hour! The trick is to cut out the spine (I used a cleaver, but recommend shears), lay it out flat, seer the “inside” of the bird over high heat for 5 minutes and then throw the sauté pan into a 450 degree oven for a half hour.

4 comments:

Cynical Siren said...

Sounds like the perfect meal to make for a certain Sammy.

Amanda said...

This is bullshit. You never make me dinner.

God Quinn why do you hate me so much?!?!?!

Rogue Designs said...

I'm sorry, WHO made the nuts? WHO said it was easy? Just because you found the recipe doesn't count as actual preparation you know.

Mmmm, nuts.

M. Quinn Sweeney said...

Sorry, TSB made the nuts... and makes me nuts, but I love her.