I made two exquisite roast chickens (recipe from Thomas Keller's book Bouchon). They were brined for about 8 hours and roasted at a really high temperature for about 50 minutes. I have never had such a well-browned chicken, nor a chicken with such exquisitely moist breast meat. A definite winner! To go along with the birds, I also made Thomas Keller's potato gratin (excellent) and Cooks Illustrated version of a better green bean casserole (also excellent). Then, I made two pumpkin pies with homemade crust and a brandy whipped cream. Along with this, my friends brought an delicious butternut squash soup and tasty pasta salad. Overall, a good spread. No one missed the turkey.
3 comments:
SHot in the dark here but i saw that you one are a great cook and two you eat green bean casserole. Im allergic to onions but i love green bean casserols, any suggestion to what to use instead of the french onions??
The recipe I used actually mixes toasted bread crumbs into the fried onions. Just put some stale bread and a bit of butter in a food processor, pulse until crumbly and incorporated, then spread on top of the cooked green beans and sauce. Place in the oven at around 425-450 degrees Fahrenheit and bake until the bread crumbs are golden brown (just a few minutes, keep an eye on it).
It won't taste quite the same, but it will taste good.
thank you i have been serching and searching and thats the most appealing one i have heard so far
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