Yum!!! Description to come….
This one goes out to Mary Anne 😉
I read a very old (1735) cookbook and very loosely followed a recipe for roast rabbit. I marinated rabbit legs in red wine and vinegar with garlic and herbs and a touch of nutmeg for two days. According to the recipe two days is the perfect amount of time to achieve juicy, falling off the bone rabbit. The recipe was right! It was seriously delicious!
After marinating for two days, I dredged the rabbit in flour and seared it until golden brown on all sides. I added sliced onion and garlic with a generous glug of red wine and herbs. I baked it in a dutch oven at 220* c for about an hour then added baby potatoes and carrots with a splash of water. Roasted another forty minutes and Bon appetite!
We started with a green salad with tomatoes and mushrooms in a sharp dijon vinaigrette. The rabbit was tender and tasted something like dark meat chicken mixed with a pork chop. The potatoes and carrots were lovely, sweet and fork tender, but the best part was the pan drippings! The gravy that resulted in the pan was ethereal! Smooth and velvety with sweet and earthy wine notes coupled with bright vinegar and floral herbs. Wow! After nibbling the bones, we finished our night of cards and rabbit with some excellent caramel chip milk chocolate.
The afternoon brought more cool weather and showers, so I put the leftover chicken to good use. I simmered chicken bones and leftover vegetable bits with bay leaves, garlic, pepper, celery, and onion for about five hours. The result was a rich, dark, beautiful chicken stock perfect for chicken noodle soup!
Ive become a bit obsessed with apéritifs. We got two new ones- Pastis and Chamberyzette. The Pastis is almost unpalatable, very harsh black licorice flavor (my mom might like it). But the Chamberyzette is divine! It starts a little bitter and herbal then turns to a mild sweet fruity strawberry syrup flavor! Bonal is still my favorite, but I love trying new things!
We had delicious chicken noodle soup with salad and French bread with butter. Mmmmm!
Since we spent the whole day inside (rain and fear of driving down a mountain in it), I had plenty of time to roast a whole chicken and make a lovely wild mushroom risotto with sautéed radish greens and chicken-mushroom gravy.
There’s a serious damp chill in the air, so roasting meats in a hot oven was a must! Everything was very tasty although the plating fell short- sorry Adam. He says that although home is not a restaurant, I should be plating dinner like it is. He suggested molds, rings, forms, and towers of stacked fare with micro-green garnishes. We will see about that. Don’t get me wrong, I believe you eat with your eyes first, but I think a bigger part of me loves a rustic home-cooked look. It seems more comforting and true somehow. Also, I don’t even have a microplane here, let alone a ring mold. Hmmm…