Slow-roasting meats produces such a superior result in terms of tender and juicy meat that a sauce is superfluous.
But reason not the need.
Gild the lily.
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Commentary
Wednesday, June 12, 2019
So for today’s Q and A we submit two superior sauces, born in a moment of creativity to enhance the poultry experience, useful in a variety of other recipes.
One is fruity, a Peach Sauce recipe.
The most important aspect to this recipe is to give the cook some confidence in the use of fruit and wine in the same recip.
The specific spices, while carefully thought out and tasted and tested, should be changed to suit the cook’s own taste.
Perhaps take something from a fruit pie that we recall from the past, with its own flavors, its own attraction.
And if it doesn’t work, there’s always tomorrow.
The second sauce does indeed recall for me lovely moments in the distant past, a succulent roast chicken swathed in a combination of shallots and artichokes.
Fresh artichokes were never a part of this dish but we so rarely use fresh artichokes that we here at existentialautotrip recommend a large fresh artichoke steamed off-recipe, broken apart, choke scraped off, and spread out over the serving platter.
The chicken is sectioned and laid over the leaves and then blanketed by the frying pan of shallots and canned/jarred artichokes according to recipe included herein.
The fresh artichoke leaves are covered with the sauce, the thin layer of pulp on every leaf rendered alluring.
A knockout of a dish.
Announcements/Tips
Wednesday, June 12, 2019
I am happy to report that our investigations of mail chimp are over, our conclusion that delivery of the blog is best when we, ourselves, mail the blog.
Duplication of postings should stop now. Or tomorrow.
Thank you. Thank you. Thank you.
It’s finally springtime in Boston, although lots of clouds and rain in the next week.
Let’s make sure we enjoy each day coming.
The hours are ticking away and if we don’t make the most of our time another day will soon click past.
Unnoticed.
Unappreciated.
Tick Tock.
In clock language:
Enjoy today.
Enjoy the week.
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Postings Count, Weather Brief, and Dinner
Wednesday, June 12, 2019
Our 432nd consecutive posting, committed to 5,000.
After 432 posts we’re at the 8.64 percentile of our commitment, the commitment a different way of marking the passage of time.
We are racing to 10%.
10%.
Pretty substantial.
We’ll call it an anniversary.
When it happens.
Time is 4.01am.
On Wednesday, Boston’s temperature will reach a high of 75* with a feels-like of 75* under sunny skies.
Dinner Monday was delicious slow-roasted turkey.
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Question of the Day:
Wednesday, June 12, 2019
Do you know how to make a good sauce for a delicious slow-roast chicken?
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Chuckle of the Day:
Wednesday, June 12, 2019
On the plane, a stranger seated next to Little Johnny, asked him what he was reading.
Johnny closed the book and answered that the book was on solar power.
"I’m a nuclear power advocate myself.”
"Before we talk about that, let me ask you a question," Johnny.
“Sure.”
"A horse, a cow, and a deer all eat grass.
“Yet the deer excretes little pellets, the cow flat patties, and the horse, clumps of dried grass.
“Why do you suppose that is?"
"Jeez," said the stranger. "I have no idea."
"Well, then," said Little Johnny, "How is it that you feel qualified to discuss nuclear power when you don't know shit?"
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Love your notes.
Contact me at domcapossela@hotmail.com
Wednesday, June 12, 2019
In response to the post on the Coldstream Guards, Victor B wrote:
And Boston's own Ancient and Honorable Artillery Company predates them all.
My brother Vincent used to be a member.
He would repeat their motto with delight: invisible in war, invincible in peace.
Web Meister responds:
Faneuil Hall in 1776. The Artillery Company is headquartered on the fourth floor of Faneuil Hall.
Rjensen - http://en.wikipedia.org/wiki/File:Faneuilhall104.JPG
The Ancient and Honorable Artillery Company of Massachusetts is the oldest chartered military organization in North America and the third oldest chartered military organization in the world. Its charter was granted in March 1638 by the Great and General Court of Massachusetts Bay and signed by Governor John Winthrop as a volunteer militia company to train officers enrolled in the local militia companies across Massachusetts.
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Answer to the Question of the Day:
Wednesday, June 12, 2019
Do you know how to make a good sauce for a good slow-roast chicken?
Here are two, the first by way of a contribution while standing in line at Roche Bros. with a goose their meat manager, Richard Case, ordered for me.
“Oh!” another customer waiting in the checkout line. “Are you making a plum sauce with that?”
Which immediately got me to thinking.
Pork with peach sauce
Ramon FVelasquez - Own work
Goose/Duck Peach Sauce
10oz sliced peaches (I use frozen,) cut into 1” pieces
1 cup port wine (not wino port; a decent pour)
1TB lemon juice
Season as below or to taste:
salt and freshly-ground pepper
¼ t cinnamon
¼ t nutmeg
1t lemon zest, shredded
Simmer for 20 minutes
This second recipe comes from a family tradition: Sunday night family television sitting on the thick rug, backs against specially designed pillows, the roast chicken, artichokes and shallots in the center, watching Columbo or MacMillan and Wife or McCloud.
Succulent.
Finger-licking good.
Shallot Artichoke Lemon Sauce
for four portions of roasted poultry
In a saucepan
6 large shallots, peeled, cut lengthwise into quarters
1 medium lemon, thin-skinned works better, ends cut off, and each half of the lemon cut into a dozen pieces, skin and pulp intact
2 TB butter
1 TB flour
Melt the butter
Add the shallots and lemon
Sprinkle the flour
And saute covered until shallots softened.
Add:
6oz grilled artichokes from a jar or salad bar
Add 1½ cup white wine
Add 1½ cup chicken stock if our own; or more wine if we don’t have our own stock
Add 1 cup fresh herbs: dill and parsley are good
Bring saucepan to a boil and reduce to a simmer
Cook uncovered until broth is reduced to desired thickness
Pour over bird.
Yummy.
Would you like to add a fresh artichoke as a bed for the bird and sauce?
One or two large artichokes
Cut the stems off
Slice the artichokes in half, top to bottom
Steam for 15 min in ½ cup water and ¼ cup white wine vinegar
Remove from the water.
When cooled, pull the leaves and lay them on the serving platter
Using a grapefruit spoon, remove the hairy choke on top of the artichoke bottom
Cut the bottoms into quarters and add them to the bed of leaves.
Enjoy scraping the pulp from the leaves.
But don’t forget a couple of bowls to receive the scraped leaves.
I put a jar of the peach sauce in here for my mother.
She’s always been a kind of lazy person.
Likes to eat, especially if someone else is cooking.
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Good Morning on this Wednesday, the twelfth day of June, 2019
We posted a photo of a lily as in gilding, since our commentary dealt with sauces for a perfect roast.
We added the Boston weather report and the ticking calendar, and tracked the number of our postings.
We posted a chuckle and a note from Victor B along with an historical note on the ancient and Honorable.
And posted recipes for two sauces that go well with poultry.
And now? Gotta go.
Che vuoi? Le pocketbook?
See you soon.
Your love.