The weekend before Thanksgiving has turning into a Wine Weekend in the Willamette Valley. We went out to pick up some a shippment and taste along the way. Here are a couple of shots.
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Browsing Posts published in November, 2008
I made this one up tonight to take advantage of leftover roast chicken and gorgeous local pears. Knowing I wanted to make a salad I’d blanched extra green beans with dinner the night before. Here are instructions to make enough for dinner for two
Put the following in a large bowl:
- equal amounts of Romaine (torn into bite sized pieces) and baby arugula
- 1 large cooked chicken breast, cut into 1/2″ cubes
- 1 large D’Anjou pear, cut into 1/4″ to 1/2″ cubes
- 3 green onions, sliced
- 1 cup chilled blanched green beans, cut into 1″ pieces
- 1 ounce Rogue Creamery Smokey Blue, crumbled
Sprinkle with kosher salt, and generously grind black pepper on top. Lightly dress with Sherry Vinegar and your best extra virgin olive oil. Tossez-vous.
While I’ve been pretty sure there was no need to find a recipe better than the Gourmet cookbook’s simple roast chicken with pan gravy, I nonetheless tried a new recipe for a butterflied chicken roasted on a bed of aromatics and bread. The bread & vegetables make a lovely crusty dressing. It’s a keeper:
Photos
