George and I went to the butcher section at Harrods to buy the veal shins for the Osso Bucco I cooked for the “3 Cooking Mamas” first project. While there, he spotted behind the glass display some Poulet de Bresse and promptly ordered one to be dressed. Typically of course, we asked the price after its head with its well-formed red comb, slightly blue feet, white feathers (colours of the French flag) and insides were removed. It came to a whopping 69.10 British sterling. Consequently, I was under a bit of pressure to find the “perfect” recipe to do justice to its price.
Et voila!! Stuffed Bresse Chicken with Asparagus. http://www.saveur.com/article/Recipes/Stuffed-Bresse-Chicken-with-Asparagus
As I did not find turnips and globe artichokes at the supermarket, I instead substituted parsnips for the former and bottled baby artichoke hearts for the latter. The recipe also mentioned fava in its steps but not in its list of ingredients which confused me a bit. But like with everything that confuses me, I just ignored it. Towards the end, I blanched the asparagus for approximately a minute before adding it to the other vegetables in the cream mixture.
After arranging the cooked main dish on their serving platters, I was taking so long in photographing it while my “ruthless critics” were hungrily waiting in the wings (no pun intended). George finally commented that “this was the most photographed chicken he has ever seen.” Well, both the husband and the daughter loved it. Amazingly so as Ileana is not really into chicken.
The dessert “Chocolate Pots with Cherries” was obtained from the book “Meals in Heels” by Jennifer Joyce. I could not resist buying the book mainly because its title appealed to me. Also after browsing through the recipes, I found them appetising and therefore would motivate me to try and cook or bake them in the near future.
The recipe was very easy to make and more importantly very delicious. What’s not to like — it is chocolate after all. Unfortunately, the supermarket did not have any stock of fresh cherries so I ended up with strawberries instead. It was the only fruit I could find that had a stalk on it. It was either that or the only other fruit I could find that had a stalk on it was an apple which would not have worked at all.
This is definitely a recipe I would like to prepare again as one can make it even a day before serving it.
I am glad the food in this project turned out well. I am now excitedly anticipating the next meal which will be chosen by Eva. Something Asian perhaps ……………..