About 2 hours before guests arrived to my mother’s dinner party last night, her gas range broke. The simple, delicious menu she had planned was a nimble one though, and with the manageable guest count of 10, was a success.
With her (also dying) electric oven still available, the vegetables that had been roasted earlier in the day could be tossed and re-heated in parsley sauce, made from the recipe in the MICHAEL’S GENUINE FOOD cookbook. What was to have been home-roasted garlic chicken thighs became store-roasted whole birds after a quick trip to Fresh Market. Expertly carved by brother Kevin, I swooped in with a homemade dressing of what was around the house: oranges and their juice, capers, a whole clove of smashed raw garlic, shaved wished-it-was-red white onion, lemon juice, sherry vinegar, rice wine vinegar, mixed olives, Teena’s Pride Farm CSA orange mint and fire sorrel, chaat masala, and Elizabeth’s amazing extra-virgin olive oil (Castillo de Tabernas) from Spain, to be spooned cool on top of the warm pieces of dark and white meat at plating.
Chateauneuf de Pape Millésime 2008 in our Burgundy glasses and in great company, all in all it was a fantastic meal!