I'm not sure how the anise-chocolate pairing came to mind, but there it was...
Roasted chicken using Ruhlmann's technique.
Belgian endive caramelized with butter, brown sugar, and lime juice (recipe from Hesser).
Multi-grain "risotto" drizzled with the chicken pan drippings and topped with green onions that were roasted with the chicken.
Big spitzkohl salad.
Very, very good eating.
I'm not quite sure how it ended up being a salad day...
Salad one: grated carrots, reduced orange juice (reduced by about a factor of three), olive oil, cumin, piment d'espellette, salt, white pepper.
Salad two: small green lentils cooked with bay leaf and clove, diced and browned bacon, diced carrot, minced red onion, garlic, caramelized leek, chives, chopped parsley, lemon juice, olive oil, salt, white pepper.
Salad three: lettuce with a creamy dressing
We ate this with a nice baguette.
Something like steak and potatoes. :-)
I did my standard roesti approach (floury potatoes this time since that's what we had) and paired that with "charbonnade" cuts of beef that I seasoned and seared.
Together with a big salad we were happy eaters.
