A food and cooking blog with a focus on interesting ingredients.
Thursday, May 10, 2012
Rainy day chicken salad. Last night I stuffed a mixture of fresh tarragon, walnut mustard, and diced chicken fat under the skin of a chicken, let it rest for a few hours, and roasted it. Dinner was chicken and roasted asparagus.
Lunch is leftover chicken, chopped, with escarole (lightly scorched with a torch to wilt it), roasted grapes, and the simplest vinaigrette possible - more of that walnut mustard, vinegar, olive oil.