For the chicken, simply brown the chicken, and reserve. Add mushrooms (it's supposed to be morels, but I didn't have them), asparagus, and some sort of oniony thing (again, it's supposed to be ramps, but I didn't have them either). Cook until soft, add the chicken back, and then add a couple of tablespoons of chicken stock at a time until you have a nice glaze.
The game is to add the chicken stock slowly, in part to keep the chicken skins nice and crisp.
I served this with a simple salad of thinly sliced cucumbers and watercress, dressed with a classic vinaigrette.
For dessert, I had two slabs of wedding cake/duncan hines doctored with sour cream sitting in my freezer. I sliced two rounds into thirds, and made some layers with cooked rhubarb. I added a few streudel crumbles and confectioner's sugar. Actually pretty darned tasty, though it could have done with a topping of greek yogurt for some extra tang.
9 comments:
Oh! Rhubarb season is coming! That means rhubarb shortcake will come back at Ssam, I hope. That was my favorite dessert of the entire last year.
I didn't get to try it, but I'm sure it's interesting. Maybe I'll run by sometime, perhaps post a visit to Death & Co.
And yes, rhubarb season is here -these were pretty local.
I like the new menu at Death & Co., but is it just me or did prices go up slightly?
I think it's the same, PG. 13 bucks a cocktail, no?
$13 currently, but I thought it was mostly $12 a cocktail when you first recommended the place shortly after they opened. Worth the extra buck, anyway.
Pg - Agreed.
By the way, since you've been interested, we finally picked a caterer, who can do a creditable opera cake.
I'm glad you have that settled. BTW, I strongly recommend running a thorough Google search on every vendor you use. We're on the verge of suing our photographer/ videographer for failing to give us the images for which we prepaid, and if only we had looked him up instead of just taking our planner's recommendation, we would have known that he's been scamming for years.
PG - I am pretty paranoid about anyone I give money to. I run every google search, plus scour all the wedding discussion boards to collect advice ("indiebride" covers New York vendors comprehensively, I've found).
I also eliminate people by refusing to deal with anyone who tells me an untruth or doesn't respond quickly enough. It might be a white lie, but it's a prophylactic measure which I hope will keep me out of trouble.
Having said that, something will always go wrong. Shrug.
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