In the absence of capon in truffle sauce...
There is a particularly evocative scene in The Witch of Painted Sorrows where Sandrine and her Grandmother are dining in an exquisite restaurant, dining on the finest of cuisines. We're talking about the waiters of old who took pride on their appearance and showed off the dishes in silver platters with great ceremony.
The conversation between the two women is truly a battle of two very different temperaments and is presented in layers: a few sentences, then food, a few more words and more food. The dish in question is called Capon in Truffle sauce. Sounds delicious, n'est pas? Needless to say, I needed to learn how to make it.
My research told me that capon was a variety of a type of roasted chicken. I decided on an excursion to Trader Joe's to see what I could find. In my realism I acknowledged that truffles were beyond my pricepoint, so I chose to get some cremini mushrooms instead. The cheese section fueled my French-inspired menu by having some beautiful triple cream soft ripened cheese with wild mushrooms and some truffle pâté. I rounded off my trip with a classic baguette and a bottle Bordeaux for $8.99. I was inspired!
A few useful tips to have your classy book-inspired meal without breaking the bank:
~I bought the Odds and Ends bacon pack instead of the full strips. I was going to chop them up anyways and saved almost $3.
~ Remember to make a note of what you have at home.
~ Impulse buys sometimes pay off: I got a jar of preserved Tunisian lemons at TJs that went beautifully with the chicken due to their saltiness and acid. It will also keep for a long time so I can whip it out when I need some lemony acid.
Once home, I knew my roasted chicken would be elevated from simple roasted chicken to French roasted chicken by the one and only Julia Child. I looked up her classic recipe and, with a few tweaks, got to work.
My menu bloomed into:
Roasted chicken with vegetables sautéed in olive oil and lardons (save some for the potatoes)
Pan fried russet potatoes with bacon ( My own recipe - see below)
Chateau Labrousse Bordeaux 2012
Baguette with assorted cheeses and pâté
Madeleine Peyroux in the background
Here, some food porn.
And yes, I am aware the chicken looks like it has bush, if you know what I mean. Whatever. It was glorious.
Note to you, fellow gourmand: Take a piece of baguette and dip it in the oil where the potatoes are roasting in the bacon and herbs. Do it. I'll wait.
SEE? Oooh la la !
Hear ye, hear ye!
That roast chicken was amazing! By layering the butter, lemon and juices, the chicken remained moist and SO flavorful. And really, those preserved lemons are a secret weapon. They impart more lemon flavor with just a few slices than 5 fresh lemons can. I highly recommend you find these and keep them in your culinary arsenal.
Quick Pan-Roasted Russet Potatoes:
- 4 Potatoes - Leftover stuffing (celery-carrots-onions-olive oil)
- Leftover bacon or lardons, chopped - Olive oil
-Salt and Pepper -Fresh/dried herbs of your choice
Slice the potatoes into bite sized pieces. Add a tablespoon (or a bit more) of olive oil. The fat will render in the olive oil and infuse it. Once the bacon starts sizzling a bit, add the potatoes and make sure they are coated with the oil. Immediately season with salt and pepper (1/4 teaspoon each.) Let the potatoes sizzle in the fats and get a bit golden on each side. If you're too hungry, just a bit of color on a few sides is enough. I won't judge.
Once they are almost done (always pinch with a fork to check if they are all the way done), add the remaining stuffing and season again with salt and pepper. Sprinkle some fresh herbs into the mix - I had fresh thyme, so that's what I went for. Stir once more and once the potatoes are done to your preference and the rest is fragrant you are done!
Bon appetit!