lelenovy

Not a fan of turkey so I usually roast smaller chickens with a mixture of chicken livers, prosciutto,onion, garlic, bread, sage, rosemary and parsley tucked under the skin. The chicken goes into the oven huge and lumpy all-over, and comes out deeply golden with wildly crispy skin. (yeah, I know, this is about sides...) With the chicken I serve: beet greens sauteed with red onion, garlic, zante currants & mint sweet potato and parmesan pavé baby romaine with anchovy dressing cranberry sauce with orange (not too sweet) brussel sprouts with toasted walnuts ( We start with fresh corn cakes with cured and grilled line-caught salmon. And caviar.)

Alice Waters gives instructions that work for me every time: Bring water to a full boil. Lower the eggs into the water , reduce heat to simmer and cook for exactly 8 minutes. Remove the eggs from the water and plunge into an ice-bath. When cool enough to handle, crack them all over and return them to the ice bath for another 5 minutes. Peel.