I went to a bridal show in the Poconos with my mom and little sister this weekend, which was so much fun. Collyn and I have lived away from home (in Boston, Western Massachusetts, Paris, NYC, Philly, Colorado, & Montana, between the two of us) for so long, & being back in the same place as our parents for the first time in a long time is something I really treasure. Wedding planning has been really fun, but one of my favorite parts about it has been, hands down, the quality time I’ve been able to spend with my mom and my sister.
|Bobby left our house like this after dinner, and went to a local bar for a nightcap, where he told me this look “went over like gangbusters” – obviously.
ROAST CHICKEN (serves 4)
– 1 4-lb. chicken, giblets removed.
– Kosher salt & pepper
– Sage and Thyme leaves
1. Preheat oven to 450.
2. Remove the chicken’s giblets, then rinse off the chicken and thoroughly pat dry inside and out. The drier the chicken, the less steam, which means more dry heat and a crispier chicken.
4. Loosen the skin away from the breast meat with your fingers. Arrange thyme sprigs and sage leaves underneath the skin layer for a little extra flavor. This is optional, but I really like it.
5. Place the chicken in a dutch oven (Le Creuset is perfect), salt and pepper the bird. Kosher salt should be rained over the chicken liberally – maybe 1/2 a tablespoon, and the same for pepper.
I love dinner parties. I love wine. I love combining these things, especially when my parents host, because my mom could out-Martha-Stewart entertaining. She makes everything beautiful.
|Grand Vin Chateau Latour, 1985|
My parents’ friends Chris and Theresa are unbelievable wine connoisseurs. They have a wine cellar that I probably wouldn’t leave – like, ever – but I was so happy to be a part of this wine dinner last night, to which they brought all the wine we were lucky enough to have. Our wine “sommeliers” were so much fun – Chris was so knowledgeable, and we were all so curious to know all about the wines he’d selected specifically for the dinner. Among the highlights:
|Krug Brut, 1995, 2 bottles brought to the party under the guise of celebrating Brad’s and my engagement. To which we toasted, enthusiastically and repeatedly!|
|E. Guigal Cote-Rotie La Mouline, 1986|
|Chateau d’Yquem-lur Saluces, 1988 and Rserva Velha Barbetto Madiera, 1910!!! They decanted this for 3 days before bringing it to the party. Unreal.|
My dad made my/my sister’s favorite dish, filet mignon with a shallot and merlot reduction, mashed potatoes, and zucchini ribbons.
We had a great night with a lot of laughs, and actually learned a bunch about the wines, the flavor notes, and how they were meant to be paired. At the end of the evening, my parents brought Brad and me a little cake to celebrate us officially being within a year of our wedding! We’re saving it in the freezer for our 1 year anniversary…they are too cute.