Monday, March 05, 2012

Sunday: roasted chicken

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.

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