Few foodies haven't either been to, or dreamed of dining at Napa Valley's world renowned French Laundry, the ultimate magic carpet ride of a dining experience. It's dapper owner-chef, Thomas Keller, welcomes a steady stream of the Who's Who and Hollywood elites. Though the French Laundry's vibe is ultra-charming and never intimidating, its 9-course prix fixe at 0 can be, though it is worth every penny.
Keller's prolific creative projects are the embodiment of genius. I've put together three simple, elegant recipes adapted from his and paired them with an equally delicious wine. We often first think of Chardonnay with roast chicken but the suggested wine pairing that follows is an outstanding Pinot Noir from the famed Santa Lucia Hills in spectacular Monterey.
Though this fragrant, glorious and healthy menu could be served to dignitaries at the White House, it won't put a dent in your wallet.
Ingredients:
1 bunch of rosemary sprigs
One 3 1/2-pound chicken-preferably good quality free-range for the most flavor
Salt and freshly ground pepper
1 tablespoon olive oil
1 large bunch of arugula, large stems discarded
Quick Pickled Pearl Onions-separate recipe follows
Instructions:
Light a grill using 6 pounds of charcoal briquettes or 8 pounds of hardwood charcoal. When the flames have died down and the coals are white on the outside, divide the coals in half and push to each side of the grill, leaving the center empty. Top each pile of coals with half of the rosemary sprigs.
Season the chicken inside and out with a good amount of salt and pepper. Fold the wing tips under the back and tie the legs together. Set the chicken in the center of the grill, breast side up. Cover the grill and cook the chicken without turning for about 50 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°.
Transfer the chicken to a carving board and let it rest for 10 minutes.
Heat the oil in a large skillet. Add the arugula and stir over moderately high heat just until wilted, about 1 minute. Season with salt and pepper. Spread the arugula on a platter. Carve the chicken and arrange on the wilted arugula; serve with the Quick Pickled Pearl Onions.
Ingredients:
16 white pearl onions (about 1 cup), root ends trimmed and scored with an X
1/2 cup water
1/2 cup red wine vinegar
1/2 cup sugar
1 1/2 tablespoons mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
Instructions:
In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving. The drained pickled onions can be refrigerated for up to 2 weeks.
Serve the roasted chicken, arugula and onions with garlic mashed potatoes, roasted new potatoes, herbed wild rice, or even a good French bread.
Simple and delicious Peaches and Mint for desert:
Ingredients:
1/4 cup whole blanched almonds
4 medium freestone peaches
1 cup water
1 cup sugar
2 mint sprigs, plus 2 tablespoons shredded mint
1/4 cup Petit Suisse, fromage blanc or crème fraîche
Instructions:
Preheat the oven to 350°. Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.
Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
Cut the peaches into small wedges and transfer them to a heatproof bowl. Strain the syrup over the peach wedges and let stand for 5 minutes. Divide the peaches among 4 bowls and spoon the syrup on top. Garnish each serving with the Petit Suisse, sprinkle with the toasted almonds and shredded mint and serve. The peaches can be refrigerated in the syrup overnight.
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