Ina Garten, The Barefoot Contessa, on theTV Food Network made this wonderful roast chicken the other day. And I thought the idea of stuffing a head or two of garlic and two lemons inside a roaster sounded pretty darn good. So when I went grocery shopping (at 8 am Sunday) I picked up all the ingredients. Yes, that is bacon draping the hen. She also suggested basting the hen with a quarter pound of butter, but please! It came with its own lugubrious fat and the bacon made it even more so.
The finished product. We had a drumstick, which did not taste like lemons and the wings, which did. I made this for the week, for three meals, but in the meantime on the stove was the famous Three Bean and Sausage potage.
Saute hot Italian Sausage, onions, chopped garlic and peppers, separately, and then add
a can each of cannelini, garbanzo and light red kidney beans, with their liquids to the pot.
Then pour in a jar of marinara sauce and sprinkle in crushed red pepper and a bay leaf. Simmer until tender. Serve with No Knead-Bread, if you have thought ahead, which I didn't.
But I did make three loaves worth yesterday and they are still rising and will be ready to bake in another hour.
The best thing though was my first taste of fresh figs. I have never in my life eaten a fresh fig until yesterday. Delicious. And colorful. And full of fiber and vitamins.
I may have to paint these...
Yum-heading to the store for sausage etc. Lucky you to find fresh figs. We order them from a fruit of the month catalog because the stores around here don't know how to handle them and they're mushed, mangled, and over-ripe. Enjoy!
ReplyDeleteOh my. This all looks so delicious that it might just be worth the long drive north. ;-)
ReplyDeletep.s. I came over for my painting fix. I have been LOVING watching your explorations. Very inspiring.
Oh Good Lord I'm super hungry now. Martha does roast chicken with the garlic and lemon like that and lines the bottom of the pan with thick sliced onions. I make that almost every week. I am dying over the bean recipe. Must make that, yum.
ReplyDeleteYes, do paint those figs! But hurry, then you can eat them before they get too ripe. Here in California we have so many on our trees, as do all our neighbors, most of them end up in our composter.
ReplyDeleteI have been loving all your experiments with paint and surfaces. We all know how well you "do" color so it is no surprise how beautiful the paintings are, keep having fun - we are!
Hmmm I've never had figs either. I must look for them in the produce department. I saw Ina cooking that hen... it did look delish!
ReplyDeleteI had a friend show me your blog..and I had to tell you ----
ReplyDeleteFresh figs are the best thing in the world, I eat them every which way and here is a recipe for something you will never forget (that's if you like the ingredients) READY..??
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Fresh Figs (slice in half)
Wrap with Prosciutto
Top with either Goat Cheese or Blue Cheese (which ever you like best)
make a very small amount of dressing, like a teaspoon worth of olive oil, balsamic vinegar and pure vanilla extract..drizzle over and YUM - you will never be the same again. I also add walnuts to this but I didn't know if you are allergic to nuts so I left it out.
Happy Eating!
Lisa
Lisa, this sounds STUPENDOUS. I adore fruits, cheese and nuts. Oink. I will try this asap.
ReplyDeleteThe dressing sounds DIVINE
Are you getting FAT again!!!!
ReplyDeleteI tried the chicken, and my family raved. Thanks for the recommendation.
ReplyDelete