I'm working on a couple of new posts for
that cooking blog of mine, one of which is the latest recipe in our Julia Child cookbook review. My
sister, ever the impatient one, asked - nay
demanded! - pictures. Because I am the model of perfection in younger siblings, I am obliging. She may be sorry she asked.
The dish: Roast Chicken Steeped with Port Wine, Cream and Mushrooms (from "Mastering the Art of French Cooking, Volume 1") served with Mushroom and Thyme Risotto
Step One: Roast a chicken.
Here's the bird, in all of it's shrink-wrapped glory:
Here's the bird, halfway through roasting, in the oven, mostly dead:
Here's the roasted bird, assuredly dead and thoroughly cooked, on my new pretty platter:
Step Two: Start the risotto.
Here's the rice in one of the first baths of chicken broth:
Here's the chicken broth of which I am especially proud, since I just made a fresh batch this week:
And now, because I am thrifty, I chopped up the mushroom stems and slowly...ohhh..sooo...sllloowwly...sauteed them in a little buttery thyme and white wine:
Here's the rice towards the second half of the process, with a shot of the merrily simmering broth. Ahh, you two really are the perfect couple!
Step Three: Time to pour the first glass of wine and start putting it all together.
First of all, it's time to start those port-y mushrooms for the bird!
Ok, I missed the shot of the port-y mushrooms doing their thing in the half-and-half.
So now we're on to the Pièce de résistance - flaming the hacked-apart bird in cognac:
Oh god, you see way too much of my dirty counters there.
In case you're scared, that's The Professor's hairy arm doing the flaming honors.
Flaming honors? He's gonna love that one.
Then we add the porty-creamy-mushrooms to the pan:
And then - thank Julia - we dine on one porty, creamy, mushroomy, slighly-cognacy roasted chicken!
In all modesty, this is one of the best roast birds I have ever put together. The mushrooms were awesome, the chicken was tender...maybe Julia knew what she was doing?
Here's the bird, halfway through roasting, in the oven, mostly dead:
Here's the roasted bird, assuredly dead and thoroughly cooked, on my new pretty platter:
Step Two: Start the risotto.
Here's the rice in one of the first baths of chicken broth:
Here's the chicken broth of which I am especially proud, since I just made a fresh batch this week:
And now, because I am thrifty, I chopped up the mushroom stems and slowly...ohhh..sooo...sllloowwly...sauteed them in a little buttery thyme and white wine:
Here's the rice towards the second half of the process, with a shot of the merrily simmering broth. Ahh, you two really are the perfect couple!
Step Three: Time to pour the first glass of wine and start putting it all together.
First of all, it's time to start those port-y mushrooms for the bird!
Ok, I missed the shot of the port-y mushrooms doing their thing in the half-and-half.
So now we're on to the Pièce de résistance - flaming the hacked-apart bird in cognac:
Oh god, you see way too much of my dirty counters there.
In case you're scared, that's The Professor's hairy arm doing the flaming honors.
Flaming honors? He's gonna love that one.
Then we add the porty-creamy-mushrooms to the pan:
And then - thank Julia - we dine on one porty, creamy, mushroomy, slighly-cognacy roasted chicken!
In all modesty, this is one of the best roast birds I have ever put together. The mushrooms were awesome, the chicken was tender...maybe Julia knew what she was doing?
2 comments:
It really does look awesome.
Oh my gosh, that looks amazing!!! I can't wait to try this one.
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