Roasted Poussin
I was back in the kitchen yesterday after a long "i'm too tired to cook" phase.
We had some Poussin from D'artagnan in the fridge so naturally the menu was set.
I threw some garlic cloves and a speck of butter into the cavity, rubbed it with white wine and sprinkled it with salt and pepper.
Heated the oven to 375. It was perfect after 30 minutes.
As a side dish, I sauteed some zuccini, mushrooms and onions with garlic and olive oil. You can never go wrong with a little veggie fricasse.
A glass of chilled white wine and some portuguese rolls topped off the meal.
We had some Poussin from D'artagnan in the fridge so naturally the menu was set.
I threw some garlic cloves and a speck of butter into the cavity, rubbed it with white wine and sprinkled it with salt and pepper.
Heated the oven to 375. It was perfect after 30 minutes.
As a side dish, I sauteed some zuccini, mushrooms and onions with garlic and olive oil. You can never go wrong with a little veggie fricasse.
A glass of chilled white wine and some portuguese rolls topped off the meal.
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