A French Country Supper

"This is a great meal to start our Sensual Cooking School. Use your hands to rub the wine then the fragrant oil into the skin of the chicken. Let the heady smell of the herbs intoxicate you as you chop them.."

Roast Chicken with Vegetables
Herb Roasted Corn
Dark Greens Salad with Raspberry Vinaigrette
Baguette with olive oil for dipping


Nothing says comfort food more than the redolent smell of roast poultry . and no one roasts poultry better than the French. The fresh herbs are a must in this...at least the thyme for the corn.. and you can find them at your better supermarkets. Worried about the cost? They keep well and you can freeze them....Don't skimp on the wine either, rule of thumb- never cook with a wine you wouldn 't drink- which is why I never use the "cooking" wines... I have no dessert listed, as this is a heavy meal. If you wish one may I suggest you go for fruit and cheese , perhaps some pear slices and Stilton cheese. As for wine, surprise yourself and your guest with a full bodied Beaujolais. For the white wine lover, try a white Merlot- you will be pleasantly surprised.

As for serving, make the room seem warm and cozy, dim or go by candlelight , or even better eat by the fire. These are succulent foods so make sure you have dishes to catch the juices. Keep the bread warm by wrapping it in soft clean cloths.. Remember this isn't your formal French dining room , you are relaxing in your farmhouse, there is a little chill in the air, good friends and family are around and its a warm happy time. Laughter and good spirits are part of what makes this meal taste extraordinary.

Roasted Chicken with Vegetables

1 3-4 lb Whole chicken, washed and patted dry
Olive Oil
White Wine – I prefer a chardonnay
Garlic, peeled and sliced thin
Sea Salt
Pepper
Paprika
Rosemary, thyme and oregano fresh-2 springs of each
12 red potatoes small to med size, washed and halved
4 carrots cut into 1-inch pieces
1 red onion cut into eighths


Turn oven on to 400 degrees. Use a roasting pan with a grill in it. Pour wine over chicken, patting and rubbing it in as you go. Slide garlic slices under skin all over chicken, placing 3 or 4 slices in the cavity of the chicken. Place in roasting pan. Combine olive oil , seasoning and herbs in a bowl making extra for the vegetables. Pour some over chicken and rub into it just as you did the wine. You want a light coating, so start with a small amount and add as you need more. Toss the vegetables in the remaining oil mixture and surround the chicken with them. Place in oven and bake for 15 minutes. Turn heat down to 350 and continue baking until juices run clear, 1 hour or more.


Roasted Corn with Thyme

6 ears of corn , cleaned but with husks on
1 stick of butter
6 springs of thyme
fresh ground pepper
sea salt

Carefully rub ears with butter and wrap thyme springs around them. Season with salt and pepper and replace husks. Tie shut with wet twine if necessary. Note: if husks are unusable, substitute parchment paper. Most grocery stores carry Reynold brand - do not use tinfoil as it will affect the flavor.

Place in roasting pan, cover and roast at 350 30-40 minutes

Serve in husk.


Raspberry Vinaigrette

¾ cup limejuice
¾ cup seedless raspberry jam
3 tbls vegetable oil
3 garlic cloves pressed
¾ tsp salt
¾ tsp ground red pepper

Choose a field greens mix or even baby spinach or baby romaine.

Allow me to introduce Myself

I am a amateur gourmet cook, who loves to create ambient meals for her loved ones. To me a meal isn't just the right foods cooked superbly, but the atmosphere they are served in. I have created and tested many "menu venues" and hope to share them with you. They are a wide range from a formal feast to a country picnic and are globally stocked. I am also always looking for new ideas , so please write me and share your ideas.



On a more personal note, I am a part time retail merchandiser and a full time college student , finishing up my degree in English with the hope to immediatly go into a Masters program in English Literature. I live with my husband ( also a student - History major) and 15 beautiful kitties . I am an admitted Anglophile, worker of needlepoint, and grower of roses and herbs.



This is my first blog and I look forward to sharing thoughts and ideas with you.