Biscuits and Gravy, fiddleheads

The gravy wasn’t platonic-ideal thick, but still totally acceptable. The fiddleheads were sautéed in butter, garlic and lemon, and topped with shaved parmesan. 

Pork chops with sautéed apples

The chops were from a Tamworth pig. They were brined for an hour before cooking, and were very delicious. The apples were sautéed in butter, with brown sugar added later. 

Roast Chicken

I think I’ve finally found a method worth repeating - I got crisp, nicely browned skin and very moist meat. The chicken was rubbed with a mixture of baking powder, salt and pepper 8 hours before cooking. An oven was heated to 500ºF with a 12” cast iron skillet in it. The chicken was rubbed with a mix of freshly-ground mustard seed, white peppercorn, cumin, and smoked paprika. It was stuffed with a lemon, cut in half, and a few garlic cloves. It was then put onto the skillet breast-up for 15 minutes, after which the heat was reduced to 350ºF until done (160ºF), which in this case was a further 45 minutes.  

last dinner home. ribs, skillet cornbread, spinach and banana bread. 

the ribs were from a Chris Schlesinger recipe. The cornbread and banana bread were from Cook’s Illustrated. The spinach was sauteed in garlic, butter and oil, topped with salt, pepper and parmesan.