The cooking en famille experiment continues, and I’m cautiously optimistic about how things are going. Last night’s meal of roast chicken and an assortment of veggies worked well. My girl and I did the beets together, cutting off the greens, washing them well, and putting them in a pot of shallow water to braise (it was too hot to roast). Then we sorted through the greens and had a pot ready with those as well.
Evan was in charge of the chicken, and then had the idea of grilling the rest of the loaf of bread while the roasted chicken rested. I had an adorable pale green squash that would be easy to grill, so I sliced that up, doused it in oil, salt and pepper, and put that on with the bread. We put some goat cheese in with the cooked beets after they’d been skinned, then simmered down some balsamic vinegar for a sweet and tangy glaze.
Dinner came together like a waltz, except for when the bee flew into the kitchen. Huge distraction, a bee buzzing around your kitchen, so some of the bread was well done.
Dinner was wonderful, and I invented this little taste sensation: grilled bread, spread with fresh goat cheese, topped with a slice of grilled zucchini, and topped with a few sprigs of thyme. Oh my.
1 comment:
That was no exaggeration — the grilled bread with goat cheese and thick slices of grilled zucchini was exquisite. My mouth is watering just thinking about it.
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