I've become a proud member of a new cook group: french fridays with Dorie. A group of people whom every week cooking the same recipe from the book: Around my French Table from Dorie Greenspan.
This book contains over 300 recipes, so as a group, cooking one recipe a week you'll participate around SIX YEARS. That's a long time. Participation is free, you publish on Friday and as a rule you can't write the recipe down on your blog (sorry!!).
For a while now I'm a big fan of Dorie. I've got another book of her: Baking from my home to yours, which also got his own group: Theusdays with Dorie. But that group is closed (they are already a few years baking). I loved to join that group, but probably it's for the best (for my waist) that I'm not.
So the recipe for this week: olive-olive cornish hens. Cornish hens, that's not something very common in my country, so I've took the liberty of taken another species. It became the "Mechelse Koekoek", which our own farmshop got. This chickens is free range, with a lot of space. And honoustly you can taste it. You've got a real bite, not as our supermarket chicken. And it got a lot of taste. Conclusion: a number one score.
It was a very simple recipe with olive tapenade and chicken. Well baked in the oven, with a crunchy skin. To get a full meal, I baked Roseval potatoes in the oven. You don't peel them, just wash them. I cooked them for 12 minutes in boiling salted water. Then I put them 15 minutes in the oven with the chicken. The juices of the chicken combine with the potatoes. A pinch of fresh rosemary and they are done.
And we got beans with them. I cooked them untill they still had a bit of a bite. I took a slice of ham and rolled a few beans in the ham. I garnished the dish with lemon wedges and the simple recipe (by work and time) was done.
It was truly delicious (everybody agreed) and a good start for this group.
Now I'm cooking a stock with the chicken bones. I find it very handy to have stock in my freezer and I use everything of this chicken. The potatoes that were left are sliced and are going to be baked tomorrow. I can't wait.