Or a few connoisseurs have been, or dreamed of food in the Napa Valley is world famous French Laundry, the latest Magic Carpet Ride by a culinary experience. And 'elegant owner and chef Thomas Keller has received a steady stream of Who's Who and Hollywood elite. Even if the atmosphere is extremely charming French Laundry, and never threatening, may be its nine-course fixed price of $ 210, but worth every penny.
Keller's most prolific projects are the epitome of creative genius. I puttogether three simple and elegant recipes from his regular and combined with an equally delicious wine. We often think first Chardonnay with roasted chicken, but the following suggested accompanying wine is an excellent Pinot Noir from the famous Saint Lucia Hills, Monterey spectacular.
Although this fragrant, beautiful and healthy menus may be served dignitaries in the White House, will not make a dent in your wallet.
Ingredients:
1 bunch rosemary
A 31/2-pound chicken, preferably free-range quality to suit all tastes
Salt and freshly ground pepper
1 tablespoon olive oil
1 large bunch arugula, stems discarded large
Quick-pickled onions separate recipe follows
Instructions:
Light a grill with 6 pounds of charcoal briquettes or 8 pounds of coal. When the flames have subsided, and the coals are white on the outside, the coals in half and press each side of the grid so that theEmpty center. Top each pile of coals, with half the rosemary sprigs.
Season to season the chicken inside and out with a good dose of salt and pepper. Fold the ends under the rear wing and tie the legs together. Set the chicken in the center of the grid, with the chest up. Cover the grill and cook the chicken, not used for about 50 minutes, or until an instant read thermometer into the thickest part of thigh registers 160 degrees.
You can transfer the chicken to a cutting board andstand for 10 minutes.
Heat the oil in a large skillet. Add the arugula and stir moderately high heat until just wilted, about 1 minute. Season with salt and pepper. Spread the arugula on a plate. Carve chicken and arrange the wilted arugula, pickled onions served with rapid pearl.
Ingredients:
16 white pearl onions (about 1 cup), cut the root ends and marked with an X
1 / 2 cup water
1 / 2 cup red wine vinegar
1 / 2 cup sugar
1 1 / 2 tablespoonsMustard seeds
Coriander seeds 1 / 2 tsp
1 / 2 teaspoon black pepper
Instructions:
Boil in a saucepan of boiling salted water half the onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions in a glass dish.
Meanwhile, in another medium saucepan, bring water and vinegar to a boil with sugar, mustard seeds, coriander and pepper. Cook until sugar dissolves, about 2 minutes. Pourthe liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Leave before serving. Drained pickled onions can be refrigerated up to 2 weeks.
Serve the fried chicken, arugula and onions with garlic mashed potatoes, roast potatoes, herbs, wild rice, or even a good French bread.
Simple and delicious peach and mint for dessert:
Ingredients:
1 / 4 cup whole almonds
4 medium peaches freestone
1 cup water
1 cup sugar
2Sprigs of mint, plus 2 tablespoons chopped mint
1 / 4 cup Petit Us, ricotta or cream
Instructions:
Preheat oven to 350 degrees. Spread the almonds on a plate of cake. Toast for about 5 minutes, or until lightly golden tonsils. Allow to cool.
Meanwhile, with a sturdy vegetable peeler, peel the peaches, he moved with the skins to give a small saucepan. Add sprigs to bring water, sugar and mint to a boil. Reduce heat to moderately low and simmer10 minutes.
Cut peaches into wedges and transfer them to give a small heatproof bowl. The root of the syrup over the peach slices and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup over. Garnish each portion with the spread Us Petit, with toasted almonds and chopped mint and serve. The peaches in syrup can be refrigerated overnight.
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