 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« "The Best Selling Vinho Verde In The World" | Main | The Perfect Poached Egg »
I was very excited when I saw the recipes grouped under the heading "Spring Chickens" in Bon Appétit, especially the Mustard-Roasted Chicken with Warm Frisée Salad with Fingerlings and Bacon, because I have three nearly full bottles of different kinds of Dijon mustard in my fridge that I only use for salad dressings. I rushed out and bought the rest of the ingredients I needed, and only after realized that the recipe required me to marinate the chicken "at least 4 hours or overnight." I was so annoyed, because I'm really not exactly someone who preps dinner the night before, but I didn't want to waste any of the ingredients, so I did it anyway. The next night I made the rest of the dish while roasting the chicken, and sat down to a wonderful dinner. The mustard had given the chicken's skin a strong, rich flavor that blended perfectly with the warm friseée dandelion, potato and bacon salad and the balsamic vinegar dressing (which I subbed in for Sherry vinegar). While I'm not thrilled about the idea of prepping dinner the night before again, and I don't really like putting bacon in my salads, this is a meal that I can't wait to have again. It was even good cold for lunch the next day when the greens had wilted from sitting in the dressing over night. Really, surprisingly good.
Posted by georgia to Kitchen and Cooking , Reviews on April 6, 2006 09:06 PM | permalink | Email this post
TrackBack URL for this entry:
http://notadomesticdiva.com/mt-tb.cgi/195
