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.