Archive for January 1st, 2010

We had a great time celebrating the new year in a low-key way with our friends. I made dinner.

Butternut Squash Soup

This soup starts with the crisping of bacon, which is then reserved to garnish at the end. Onions and garlic with spices sweat it out in bacon fat before adding vegetable broth. To that, roasted butternut squash. The squash roasted at 400 degrees for about 35-40 minutes. The soup was then blended. It reduced somewhat before service, where I topped it with tangy crème fraîche. The flavor profile was bolstered with maple syrup and cider vinegar, added during the onion/garlic stage.

Simple Roast Chicken

I could only find fresh but small birds at the market. These are ideal for 2 people, but for four, we bolstered the chicken with two extra-large leg and thigh pieces.

I based my method on that of chef Thomas Keller, using a high heat, simple roast at 450 degrees for an hour. It probably could have gone for 1:15, all be told. I put the legs in later at around 40 minutes total time. I seasoned the bird with salt, pepper, and I couldn’t help use a little butter (Keller suggests skipping butter and aromatics). I also stuffed the cavity (not fully) with small wedges of lemon.

The chicken was pronounced “the best chicken I have ever had!” by diners. It was moist and flavorful. The trick is preparing a sauce for eating after the roasting process.

I melted a stick of butter, and added whole garlic and fresh poultry herbs (sage, rosemary, and thyme). To this, add Dijon-style mustard, and serve over the chicken pieces. Absolutely simple and most fabulous. We’ll be doing this again soon.

Brussels Sprouts with Mushrooms and Bacon

I’ve made this one before, but each time I add a twist. This time I charred the sprouts in butter under the broiler before adding the mushroom and bacon mixture. Use the most flavorful bacon you can find. I added a boxed mushroom broth to the casserole before roasting with the chicken. After the dish comes out, garnish with fried shallots or onions.

Chocolate Soufflée with Sauce Satsuma Anglaise

Our friends really like my chocolate souflées, made with Valrhona chocolate (I mix both dark and milk chocolate types). To sauce these babies, I made an authentic satsuma-flavored custard sauce using the juice and zest from a Japanese-style eating orange.

Happy new year to everyone, and happy eating!