Event 7 - Poulet rôti, pas dans le style Akroyd

by Dave MichelFebruary 24, 2015

The Poulet rôti event (roast chicken) was a hoot. A great group of people, a lot of stimulating conversation, and lots of Oscar opinions. Culinarily, the food was good, but two chickens take a lot longer to cook than one - dinner was about an hour later than I planned. Just another example of a smaller test run not providing reliable results with final quantities. Ya don't really know until you do it the way you're really going to do it.

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The surprise hit was the Spicy Brussels Sprouts with Mint, a recipe I just stumbled across on the Food and Wine web site. I hadn't practiced this one, but it came out beautifully. The only divergence from the recipe was that the Brussels Sprouts needed a bit of steaming to get to a crunchy doneness after charring. Oh, and next time I'll make sure to turn on the fan before sauteing the Rice Krispies and cayenne (there was a palpable zip in the air, and a few coughs and wheezes). Kris said this was the first time she's ever liked Brussels Sprouts, and then had seconds. Mighty tasty.

 

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I'm back to hitting .333 with Almond Cake. This time it was underdone and didn't come cleanly out of the pan after cooling. It still tasted great, though, so I served it in individual ramekins with lingonberry sauce and called it "Almond Cake Cobbler". Then I forgot to serve the Dunn Brothers coffee I'd already made. Sheesh.

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Honestly, though, the highlight of this meal was the conversation. Four hours flew by before we knew it (as Jan said when we realized the time, it was a "school night"). Thanks for a really nice time, Kristi, Tom, Patsy, Jeff, Jean and Jan.

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About the author

Dave

Dave is a recording engineer, musician and software developer in Minneapolis. He's found that a cooking sabbatical is more work than normal life.

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