Keep it simple. Weekend two of cooking from Thomas Keller’s “Bouchon” cookbook. Take a look at this …
Wow. It was amazing! Here’s the thing, I used just four ingredients. Chicken, Salt, Pepper and Thyme. That’s it. I rinsed the 4.5 pound bird and dried it off really, really good. Salted it and then baked it at 450 degrees for 60 minutes. Once I pulled it from the oven, poured water on the drippings (to deglaze the pan) then basted it with the drippings and fresh thyme. While it was baking and resting I made the cauliflower gratin. Delicious.
I’m not sure what all the cooking inspiration has been about but I can’t seem to stop. Perhaps it’s fall (my least favorite time of year). All I can think about is cooking. I’ve watched The Great British Baking Show and it makes me want to try all the fancy recipes. My sister sells Wildtree product and I had her over to cook with this weekend too. We made Pate a Choux filled with chocolate mousse, Meringue cookies and a variety of savory treats. So much for enforcing my WW plan. Ugh. Tomorrow! Right?
Even today, I had a notion to use all the leeks I purchased last week so I put together a Potato Leek and Bacon soup. I used the chicken stock I made from yesterday and this one is good. Oh so good. Yum.
I have got to stop.