Sunday Night Dinner
We had a wonderful weekend and finished it off with a nice dinner. Carver and I had some exciting news to share with M&M so we had them over for dinner. I made a roast chicken (with vegetables), a mixed green salad, and chocolate souffles for dessert. I wanted to make a meal that screamed 50s housewife, I believe I achieved it. I used this dinner as a celebration-engagement dinner, but it could easily be used for a special date or birthday or any old Friday night. This was a very easy meal to make and completely worth the effort.
Roast Chicken Dinner
Start by chopping 5 carrots, 1 fennel bulb, 1 medium onion, and 2 medium baking potatoes into bite-sized pieces (about 1-inch cubes). Place vegetables in a roasting pan and season with salt, pepper, 2 garlic cloves (smashed) and 2t olive oil. Preheat oven to 450. Rinse and pat dry a 4-5lb roasting chicken. Remove the giblets and trim excess fat. Season chicken cavity with salt and pepper; stuff with 1 quartered lemon, 2 garlic cloves and 2 sprigs rosemary. Rub 2t olive oil onto chicken skin (breast side) and season with salt and pepper. Nestle chicken breast side up in the diced vegetables. Bake for 20 minutes. Lower temperature to 350 and continue cooking for 90 minutes until juices run clear. Remove pan from oven and cover with aluminum foil; let rest for 20 minutes before carving. The meat will be tender and fresh and juicy– so juicy your fiancé may pick the bird for additional morsels. Points plus value will vary based on the cut of meat. The vegetables are 1 point per cup. This recipe serves 4.
Along side the chicken and vegetables, I served a basic mixed green salad. In a large salad bowl I combined the juice of one lemon, 1/2t salt, 1/4t pepper, 1t Dijon mustard and 3T olive oil; whisked until well combined. I topped the dressing with 1/2 container of spring mix greens. I set it on the table and as we sat down we tossed the dressing with the greens so it was fresh and not soggy. The salad was an additional 1 point and the recipe served 4.
Preheat oven to 425. Melt 7oz bittersweet chocolate with 1/3c room temperature coffee (I do this in a microwave-safe bowl, nuking in 20 second intervals and stirring between each interval). Whisk 1/3c flour and 1c milk in a saucepan over medium-high heat; bring to a boil and boil slowly, whisking for 2 minutes. Remove the pan from heat and add 1c milk, 1T butter, 1T vanilla extract, 1/4t salt, 4 egg yolks, and the chocolate-coffee mixture; whisk until well combined. In a large bowl whisk 6 egg whites to soft peaks, add 1/2c sugar and whip to shiny peaks. Fold the chocolate mixture into the egg whites rapidly (but gently). Pour into 4 2c souffle dishes which have been sprayed generously with cooking spray. Bake at 375 for 40 minutes, or until they puff up. Dust with powdered sugar. Serves 8.