I've been tearing up the Food & Wine recipes recently. Early last week, just after receiving the February issue (which is jam-packed with genuinely appealing recipes), I tackled not one, but two of the issue's offerings.
First up, crispy coriander-spiced and oven roasted chicken, served on a bed of couscous with pomegranate seeds and pepitas mixed with a tangy green hummus vinaigrette:
To accompany the chicken, I turned to another article - one that I found particularly charming. It's about the staff at a Madison, WI restaurant and their wintry activities (including broomball). The whole article focused on white foods, including a dish of endive braised in gin and orange juice. We like gin and I had some endive cooling its heels in the fridge, so it seemed like a date with destiny.
And in theory, right up until I tasted it, destiny seemed kind indeed:
Which is too bad, because I before I ate the endive, when I was just gazing lovingly at it in the dish, I had big plans to make this one regularly.
Later this week: a report on the weekend's rib-sticking beef and cheddar biscuit potpie (F&W November 2010).