Sunday Supper with Mom
As with most retired New Yorkers, my mom spends her summers in Brooklyn and her winters in Florida. In a few weeks, she will return to
In honor of her visit, I began preparing a Sunday supper for us that will start with an antipasti of fresh mozzarella, basil and heirloom tomato, drizzled with extra virgin olive oil and salt.
Next, I am roasting a chicken, using a combination of Lydie's and FCI's methods. I brined the bird overnight, then rinsed and patted it dry. I salted the interior cavity and put lemon wedges and some rosemary inside and trussed the bird. Then, I seared the breast side on the stovetop in my copper roasting pan. When I achieved a nice sear, I lined the bottom of the pan with carrots, a red onion, some cubed tomato and some chicken stock and then placed the chicken on top of the veggies and put the pan in a pre-heated 425 degree oven.
I will serve two side dishes: oven roasted potatoes with rosemary and lemon rind; and seared mushrooms (mom loves them). Photos of everything will be available this afternoon.
Later (after mom leaves), I will begin my tomato sauce process… (stay tuned).
Fresh Mozzarella, Basil (from my garden), Heirloom tomato, Extra Virgin Olive Oil
The whole roasted chicken
The Plated dish
Tomatoes, Sunflowers and other beauty from the farm...
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