|This does not look delicious.|
First spoonful was mighty cauliflowery. Initially, I thought that was a bad thing, but as I finished my second bowl, I decided that cauliflower soup SHOULD taste like cauliflower. It shouldn't pretend to be mashed potatoes or hide behind a curry. This is cozy food that warmed me up from the inside with the back-heat of the white pepper. It would be the perfect bowl of soup to have when you're bone-tired and freezing from shoveling snow. It's 85 degrees in Texas today, so some of that appeal was lost on me, but it was still fun to imagine it.
For dinner, we had Roast Chicken for Les Paresseux (aka, Lazy People) from page 200. I wasn't expecting a ton from this, because I already cook a pretty mean roast chicken. This recipe is super-easy--quarter an onion, quarter some potatoes, throw in carrot chunks, herb sprigs, a splash of oil and one of wine--which is exactly what I needed tonight, after taking my wee boy to the doctor for shots this afternoon. The most interesting and unusual element, that takes no time at all, is to cut a head of garlic in half horizontally, then stick half in the chicken and half in the pot. YUM.
The chicken turned out beautifully browned, and after tilting it breastside-down for ten minutes, the breast was juicy. When I roast a chicken, I usually smear butter and seasoning under the skin. I prefer that, because this meat didn't really take on the flavor of the herbs and garlic shoved inside its cavity. However, smearing sweet roasted garlic on top made up for it's lack of seasoning. I'm keeping this garlic trick for every future chicken I roast.
|That's a good looking bird.|