I made a dinner last night that rivaled any other I’ve had. It wasn’t jam, but I just had to post about it.
It was Roast Chicken with Seasonal Roast Vegetables (Fennel, Beets, Carrots, Potatoes and Baby Onions) with Boetje’s Mustard.
Clean, simple and rustic. Classic bistro fare made with all local ingredients. The chicken was tender with crisp, golden skin and the veggies were nicely caramelized and cooked just right.
When people find out that I’m a chef, they say to Clare: Oh, you’re so lucky.
She says: Yeah, I am.
Also, I wanted to point you to another recent article on pectin that appeared in Popular Science magazine. It’s much smarter than what I recently wrote and takes a different take on it’s uses.