Sunday, September 7, 2008

Back to our regularly scheduled programming....

Food blogging, that is.

We had our parish pastor over for dinner over last night - he's always such a treat to feed and so appreciative. For me, I love to cook for other people, so it's a win-win! He's extremely easy to please, as long as the meals are simple (not into fancy-shmancy gourmet food). So here's the menu (I'm trying to make it sound fancier than it really was - I realized only in hindsight that this meal was very rustic French. Shhhhhh don't tell the hubby - he's not a fan of anything French, but he did enjoy this meal):

Roasted Chicken with garlic and thyme
Garlicky Potato wedges
Fresh Green Beans
Peach and Raspberry Galette

En Francais:

Poule avec Ail et Thym
Pommes Frite Camagnard
Hericot Vert
Galette de Peche et Framboise

Anyone who visits this site and actually speaks French will laugh hard at this, I know - I had to look for the translations online and I'm sure the grammar is all wrong. It just sounds so much nicer in French though, n'est pas? Sorry, it's like once you start, you can't stop!

First, the bird. I got a whopper of a chicken at the grocery store (7 lbs.) because I always try to send a lot of left overs home with Father. He has confided in me and let me know that he usually eats a hotdog and canned veggies for dinner - seriously, ick. Makes feel like I should invite him over much more frequently (does this count as Catholic guilt?).

Anyway, all I did was rub the chicken down with olive oil, salt (don't be stingy with it either - use a good couple of teaspoons or so), freshly ground pepper, garlic and dried thyme and then shoved about 5 small pieces of butter under the skin of the breasts and legs. Truss the chicken and roast in a 425 degree oven (can someone please tell me how to put the degree mark at the end of the temp, it's bugging me not knowing - thanks!) for 20 minutes and then reduce the temp to 350 for about 1 1/2 hours more (depending on the size of your chicken, this may only take 40 minutes more) - or until the an instant-read thermometer reads 165 when you check in the thigh (the temp will raise another 5 degrees while it rests). Let rest for 10-20 minutes before carving. You can learn how to truss a chicken here.

And here's that lovely chicken all nice and roasted. (The house smelled so good!)

Since this post has gotten lengthy already, stay tuned this week as I blog the rest of the meal.

Bon Appetite!


n.o.e said...

That menu sounds wonderful! Did you use Dorie's galette recipe? I made mine peach/raspberry, and it was a great combination of flavors.

btw,any guilt counts as Catholic guilt! Very nice of you to have your pastor over.

Flourchild said...

Im sure your pastor loved that meal! The menu sounds wonderful.

Laura said...

To n.o.e. - Oh, am I ever glad you posted a comment. I knew I had seen that peach/raspberry combo somewhere and couldn't for the life of me remember where! I'll be sure to link you when I post.

n.o.e said...

I'll be interested in seeing your galette!

At least one other TWD baker also did peach/raspberry, but I don't know which of the 200-odd blogs it was...

Dershana said...

Hello, this is my first visit to your blog. Love the way you write :-)

However, first things first. To answer your question on how to get the degree icon, here goes. In a Windows environment it is Programs > Accessories > System tools >Charecter map. Once you navigate to Charecter Map , select the degree symbol, click copy and just paste onto your text like this °

Will surely visit you more. Do saunter by my turf too sometime :-)

Cathy said...

Oh Laura -- that is my kind of menu!! And when written in French, that's my kind of fancy menu! I can't wait to hear about your galette (wondering along with Nancy if you used Dorie's?) I made it a few weeks after TWD covered it and everyone was just BLOWN away by it. That will definitely be a go-to dessert around here.

Matt said...

A more standard way to insert the degree symbol (and other symbols) on the internet is to use entity codes. They start with an ampersand "&" and end with a semicolon ";" -- here goes:



You can use either the number or the word, but I find the words easier to remember :)