Ina Garten is one of my favs to watch on the food network. I saw this episode a long time ago and have always wanted to try it. When Mr. Bunnie and I tried it, we both agreed that it felt like something was missing. It was tasty but just needed something else. Others that tried it said it was good. *shrug* Oh well...

:: ingredients ::

* 3 whole heads garlic, about 40 cloves
* 2 (3 1/2-pound) chickens, cut into eighths
* Kosher salt
* Freshly ground black pepper
* 1 tablespoon unsalted butter
* 2 tablespoons good olive oil
* 3 tablespoons Cognac, divided
* 1 1/2 cups dry white wine
* 1 tablespoon fresh thyme leaves
* 2 tablespoons all-purpose flour
* 2 tablespoons heavy cream

:: preparation ::

Preheat oven to 350°.

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.




Found these babies at my local Ralphs. Thought I'd try a recipe for roasting bone marrow. :) Tasty but a little oily – will have to make it like a marrow flan next time.

:: ingredients ::

Adapted from Fergus Henderson

Time: 20 minutes

• 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
• Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted.

:: preparation ::

Preheat oven to 350°.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad..





:: the dishes ::
• the rambo (her pick)
• the country breafkast (his pick)

:: the verdict ::
• lots of food for a great price... (he says)
sweet and salty! just perfect... (she says)