Steve came for dinner tonight. We started off with wine and some of the cheese we got during our last trip to the Cheese Board Collective: Baita Fruili, and Istara. Larry thought he liked the Istara a little better.
– I started the roast chicken following the instructions in Fine Cooking, which were very similar to the preparations for the Zuni Cafe roast chicken. I decided to cook the chicken using the Zuni method – higher heat, no roasting rack, hot skillet, and turning the chicken twice during cooking. Perfect.
– I almost didn’t make the Brussels sprouts, since I was already making potatoes. I consulted Amy, and she thought it was too much food. Well, Larry overruled and we had them anyway. And they were good! Roasting is a good way to make them – not like the hated Brussels sprouts of my childhood. I wouldn’t mind roasting them without the potatoes next time.
– Larry and I both liked these potatoes. I really liked that they had no cream or butter, just olive oil and some parmesan. I went easy on the parmesan. The recipe says it serves four, but we could have served a lot more people, even without all the other side dishes.
– Larry said he really liked this spinach salad, and I did too. It was different enough to stand out. I can’t stop eating the candied walnuts.
– Neither of us were happy with this dessert. Steve said he liked it, but in my opinion, way too lemon-y. And although I cooked it just until the spongy top left a slight indentation, the custard part was too liquid still. I won’t make these again.
- CheeseL Baita Fruili, Istara
- Roast Chicken (Fine Cooking #70, March 2005, p. 42)
- Roasted Brussels Sprouts with Potatoes and Bacon (Fine Cooking #70, March 2005, p. 47)
- Smashed Red Potatoes with Basil and Parmesan Fine Cooking #70, March 2005, p. 51)
- Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing (Fine Cooking #70, March 2005, p. 55)
- Lemon Pudding Cakes Fine Cooking #70, March 2005, p. 62)
Wine: Storrs 1999 Sunnyknoll Ranch Pinot Noir (Santa Cruz Mountains, CA). Very nice, earthy with cherry and well-balanced.