So, I did have a chance to cook a bit in the past 2 months or so, though of course less than I’d like, since we packed out from Mumbai, took a month of home leave, and have just begun settling into our apartment. I’ll go back and fill in some blanks– kofta pullao, raita, homestyle Bengali chicken curry, Korean shortribs and crab fried rice… But I haven’t posted in ages, and I need to start somewhere, so let me do a quick rundown of tonight’s meal.
I had been craving simple roast chicken, and so we nabbed an organic bird at Whole Foods. I thought it would be a quick roast post-spatchcocking, but I didn’t account for how BIG chickens are here (even small-ish ones by comparison to the rest in the fridge case!) Also, I my husband had tried his hand at homemade mayo with farmer’s market eggs, so I thought I could doctor it for a Caesar dressing, but, alas, it had gone bad. Also when I dispatched him for Romaine, I forgot to tell him to get croutons.
So, I started a new batch of Caesar dressing in the food processor– 2 egg yolks, a very heavy squirt of anchovy paste, a load of minced garlic from a jar, Worcestershire sauce, pepper, white wine vinegar, ground pepper, and juice of half a lemon. I blitzed it and slowly drizzled in oil. After a taste check, more garlic, Worcestershire, more oil (ended up 1 cup in total), and a decent amount of parmesan. Trust.
A solid dressing addressed, I then hacked apart a half a stale baguette, tossed with olive oil, and got it into the oven for about 20 minutes of the chicken’s cooking time (at 375F).
I chopped the Romaine into a fine shred, added the croutons and some more parm, tossed it through with the dressing, and added the shredded, super succulent roast chicken on top. Mega noms, just not the quick salad supper I had planned. Worth, it though. Maybe try it on a weekend. 😉