Anniversary, Recipe Trial.

As you will have read, it was our 43rd wedding anniversary on Friday. We basically don't like to go out at the weekend, we figure the service is not as good and the restaurants more crowded. Not always true I know, but very often. So, we decided to have a kind of grazing meal so I didn't really have to cook. We ended up with 10 minute Risotto, Smoked Salmon dressed with thinly sliced onions and capers followed by Brie with crackers, the whole accompanied by a bottle of Pinot Grigio.

Having posted the 10 minute Risotto recipe the other day, I decided

I would try it. But then I thought I had bitten off more than I wanted to chew. Eventually it turned out to be good though, but it needed at least another 4 minutes in the microwave and a couple of tablespoons more stock than called for in the recipe. At one point I thought the rice was never going to cook, It was very crisp for the whole time specified. Luckily the extra 4 minutes did the trick. Not even sure, if I make it again, I might add yet another minute. I decided to add mushrooms and prosciutto which were good too. We both enjoyed it. I love asparagus risotto (surprise, surprise) and want to try the recipe with that in the future, but the mushroom and Prosciutto was a good combination. It was better than standing stirring for a long time which is the object of the exercise.

Here is a nice simple, but tasty, way of cooking chicken. I keep home made herbes de Provence in my stores.

Roast Provençal Chicken

Bon Apétit - Mary Frances Heck

Ingredients

• 2 garlic cloves, finely chopped
• 1/4 cup herbes de Provence
• 1/4 cup olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 3 1/2–4-pound chicken
• Lemon wedges (for serving)

Preparation

• Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
• Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
• DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

Have a great weekend.