I keep meaning to talk about the day T outdid himself and pulled out all the stops to make really amazing festive dinner that we had in early July. I can still remember every wondrous moment. Here at last is the report:
He made a red leaf lettuce salad with melted coins of goat cheese (the kind wrapped in “straws”) and bacon dressed with a simple vinaigrette made from mustard, olive oil, balsamic vinegar, salt and pepper. We sliced some of my crusty Italian rustic bread to go with it.
In the morning T had soaked some dried mushrooms (from Chinatown – they look like small portobellos). In the early evening, he sliced them and pushed half of the slices under the skin of the chicken and sprinkled the outside of the chicken with savory, sage, thyme, salt and pepper and then smoked the butterflied chicken with hickory wood. With the other half of the mushrooms, he made mushroom cream sauce. The cream sauce, which tasted like truffle sauce, acted as a bed for the chicken. This was flanked with steamed green beans and garnished with fresh tarragon and thyme from the garden. The wine came from our stash:
Chateau Clerc Milon Cru Classe Baron Philippe Rothschild 1989 (label of dancing clowns – ours is slightly different but I’m having a little trouble with the scanner and we STILL don’t have a camera….) There was still lots of fruit in the wine – married perfectly with the dinner!
And just in case all that wasn’t enough, there was freshly made Santa Rosa plum pie for dessert!
We ate in the garden, serenaded by the cheerful call of a nearby cardinal and the soft sound of another happy dinner conversation from two gardens over. Now that’s how to celebrate a festive occasion!