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I love a day when I can spend as much time as I want in the garden, taking photographs, gathering food, and cooking up a nice meal.  Everything seems to be in bloom.  The onion blossoms are simply elegant and the dill flowers remind me of a mini fireworks display.  A clump of wild daisies near the garden fence gently sway.  Even more exciting, the many chandelier of grapes now have marble sized fruits and I was able to  pick some perfectly ripened cherries from our four foot tall tree.

gardenwelcome

I decided to make a simple roast chicken (from James’ Pine Valley Farm) and flavored it with parsley, dill, garlic, onions, rosemary, and basil from the garden.  I tossed in some lemon slices to brighten it up, then a generous drizzle of olive, and an extra confetti of onion blossoms.  I covered it with grape leaves and baked it low and slow along with some Bures red potatoes in a tagine until the meat was tender and falling off the bone.  If you want a moist and extra flavorful chicken it’s a good idea to brine it for at least a couple of hours before cooking.  I served the roast with some orzo pasta with garden peas, garlic blossoms, and a little butter.

bakedchicken

For dessert, we had vanilla bean panna cotta, one of the easiest desserts to make.  Click here for the recipe.  I used a couple of different molds but my favorite one has to be the ones shaped into little Madeleines.  A little tip, the smaller the size of the mold, the sooner it sets, and the sooner you can enjoy it!   Here it is drizzled with syrup made from my precious cup of Montmorency cherries.  This is my idea of comfort food.  What is yours?

pannacottawithcherrysyrup

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