Roast Chicken with Garlic, Shallots, and Potatoes
- 1 3½ to 4 pound chicken
- salt and freshly ground pepper
- 1 bunch fresh thyme or rosemary
- 1 bay leaf
- olive oil
- 1½ pounds small red potatoes, washed
- 2 heads garlic, cut in half, crosswise
- 6 large shallots, root ends trimmed
- 1 cup chicken stock
Preheat oven to 350°F. Season the inside cavity of the chicken and tuck in a few sprigs or thyme or rosemary and a bay leaf. Rub the outside with olive oil and season with more salt and pepper. Transfer to a roasting pan, large enough to hold the chicken, potatoes, garlic and shallots.
Scatter the potatoes, shallots, garlic and a few sprigs of fresh herbs, around the chicken, season with salt and pepper. Drizzle the chicken broth and about 1/4 cup olive oil over the vegetables. Bake for about 1 1/2 to 1 3/4 hours, turning the vegetables half way through the cooking time. Bake until the juices in the thigh run yellow when tested with the tip of a knife.
Serve with Tomatoes Provençale and crusty bread.
- 6 large, ripe red tomatoes
- 2 cloves garlic, minced
- ¼ cup chopped parsley
- ½ cup unseasoned bread crumbs
- salt and freshly ground pepper
- olive oil
Preheat oven to 350°F.
Cut off the stem end of the tomatoes and gently squeeze out some of the juice and seeds, and place cut side up in a roasting pan, large enough to hold tomatoes in one layer. Mix the garlic and parsley together in a small bowl. Cover the tops of the tomatoes with the parsley mixture, then bread crumbs. Season with salt and pepper and drizzle over some olive oil to moisten. Bake for 45 minutes.
Soufflé aux Framboises avec Crème Anglaise
Raspberry Soufflés with Custard Cream
For 8 servings
3 tablespoons flour
1/4 cup cold milk
1/3 cup granulated sugar
4 egg large yolks
6 egg large whites
pinch of salt
2 tablespoons granulated sugar
3/4 pound fresh raspberries
1 recipe Custard Cream
8 5-ounce soufflé dishes, buttered and sugared
Heat oven to 400°F. Whisk together the flour and half of the milk in a saucepan to blend. Beat in the rest of the milk and the 1/3 cup sugar. Stir with a wooden spoon over moderately high heat until the sauce thickens, then whisk as the sauce comes to the boil. Continue boiling and whisking for about 30 seconds. The sauce will be very thick; let cool for a moment, then beat the egg yolks one by one into the warm sauce.
Pick through the raspberries and discard any that are soft. In another bowl with clean beaters,beat the the egg whites (room temperature) with a pinch of salt to soft peaks. Sprinkle in the 2 tablespoons sugar and beat to stiff shining peaks. Quickly fold one-third of the whites in the egg yolk mixture;then pour the mixture over the remaining whites and continue folding; before it is completely folded together, sprinkle the raspberries over the mixture so they will fold in as you finish. Be careful to stop as soon as the two mixtures are blended…or even a little before. Overmixing will cause the egg whites to deflate.
Pour the mixture into the prepared soufflé dishes to the tops and bake 12 to 15 minutes, or until they are start to brown on top but still jiggle a little when you shake them. If you like them firm in the center, bake a minute or two longer. Sprinkle tops with powdered sugar and decorate the plate with edible flowers.
Serve immediately accompanied by a pitcher of very cold custard cream. Have your guests make a hole in the center with a fork and spoon and pour the cream into the soufflés.
Trick/Truc: 1. For extra person or lighter, add one egg white.
2. A drop of water keeps the soufflé dish from sliding on the plate.
1 cup milk
1/2 vanilla bean, cut in half lengthwise
1/3 cup sugar
4 egg yolks
Bring the milk to a boil with the vanilla bean. Beat the egg yolks with the sugar until light lemon colored and it forms a ribbon. While whisking, gradually pour the hot milk into the egg yolks, then pour back into the saucepan. Return to the heat, stirring constantly with a heatproof spatula until the custard coats the back of the spatula. Do not let mixture boil. Strain into a clean bowl, returning the vanilla bean to the mixture and place over ice cubes with water to cool. When cool, cover with plastic wrap and refrigerate until ready to use. Before serving, scrape out seeds from the vanilla bean and reserve pod for another use.
Note: Best made a day ahead.