At a recent gathering at the Minneapolis Central Library numerous food critics discussed food writing, and I remember one person asked what they always order at a restaurant to help evaluate the quality. One person surprisingly said lemonade, which I couldn't agree with more! Does a restaurant take the time to squeeze lemons and make a simple syrup for their lemonade, or do they just serve MinuteMaid from the fountain? The other time tested item is a roast chicken, and that is what I set off to make this year.
What can I say, this meal was delicious!!! One of my best ever; winner winner chicken dinner! I wish I could say they were original recipes, but they weren't. We dined on a mixed green salad with maple dijon dressing, roast chicken with lemon and thyme butter, roasted potatoes, and the most amazing scalloped tomatoes you will EVER have. This is my new favorite way to use up a bunch of tomatoes. Promise me you will try this recipe and fall in love!
Isn't our china beautiful? Homemade biscuits, but they aren't as good as the Flying Biscuits in Georgia! (Those are my benchmark.)
Roast chicken, potatoes and tomatoes
Charlie is a sweetie and we order our wedding cake every year. Though, who are we kidding, it is all for m, as Charlie isn't much of a cake guy. Dessert every night for a week and a highlight every year. This year Buttercream changed their frosting somehow, as the filling did not have as intense almond flavor in the past. :(
- Andrew Carmellini's World's Best Biscuits
- Roast Chicken from William's Sonoma Couples Cookbook: I added thyme butter underneath the skin to keep it moist and give it more flavor
- Scalloped Tomatoes from Ina Garten: I added oregano and thyme (seeing a theme here of our thyme going out of control in our herb garden)
- Maple Dijon Dressing from Wild Country maple syrup: 1/4 cup each of pure maple syrup, dijon mustard, olive oil, red wine vinegar; whisk all ingredients together.
May everyone find true love in this world and be happy!