Dinner at Home — 15 January 2012

Because January in Washington offers so many intriguing dining possibilities–“Oh life is a glorious cycle of song!”–I don’t do much cooking at home that month.  This was my first major production of the year, the entree for a Sunday dinner.

Steak in Rosemary and Wine Sauce, with Roasted PotatoesSteak in Rosemary and Wine Sauce, with Roasted Potatoes

I’m fond of chicken, but I’d never made this one before.  I started with a full chicken, cut up, which gave me plenty of leftovers.  I also doubled the amount of port suggested in the recipe, and I think that worked well.  Come to think of it, I’ve never spoiled a dish by adding too much wine.

The recipe ca me from the Food Lovers’ Guide to Chicago via Serious Eats.

 

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Dinner at Home — 8 January 2012

Because January in Washington offers so many intriguing dining possibilities–“Oh life is a glorious cycle of song!”–I don’t do much cooking at home that month.  This was my first major production of the year, the entree for a Sunday dinner.

Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan GravyRoast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

I’m fond of chicken, but I’d never made this one before.  I started with a full chicken, cut up, which gave me plenty of leftovers.  I also doubled the amount of port suggested in the recipe, and I think that worked well.  Come to think of it, I’ve never spoiled a dish by adding too much wine.

The recipe came from the Food Lovers’ Guide to Chicago via Serious Eats.