On Sunday afternoon lunch was served in Bob and Stephane Rubins dining room. They started with an espresso cup containing an organic vegetable puree with mini croutons and pomegranate syrup. Course two featured angel hair pasta in a pool of Parmesan broth, topped with a greenhouse salad from Quail Hill tossed in a red wine vinaigrette and topped with 2 poached quail eggs. The fish course utilized red lentils 2 ways, poached in a shrimp/saffron stock and crushed and crusted on local skin on cod over asparagus. The trick with the red lentil crust seems to be a dip flesh side down in egg whites and then a press in the ground red lentil, transfer to a preheated skillet over high heat with a shot of grapeseed oil. The color was brilliant, everyone seemed pleased and they offered me the job. I accepted, we begin preparing the kitchen for year 2 of service on April 1.
Curry and I ran to the golf course today, then we walked to the 9th tee box and did some calisthenics over looking the ocean. She’s holding up well for a 13 year old lab. Our walks to the beach seem to give her a spark, Curry’s a happy dog. We saw the swans sailing about on the pond as we returned across the bridge. The sun was low in the sky, pink and orange bounced across the surface. The birds, surrounded by all the migrating ducks and geese that they share the pond with, stood out like sloops with shoots up amid a fleet of spectators in the America’s cup.
Tonight dinner came from Tony at Iaconna’s chicken farm. I purchased his last bird, already cut into 8 pieces. When I stepped in the door he asked me if the bird was going to be cooked tonight? It’s best to allow the freshly killed birds a day to rest prior to cooking. I was happy to purchase the pre-cut chicken.
When Curry and I stepped out of the car we walked over to the herb garden, dormant with the exception of rosemary which seems hardier than all other varieties in the soil.
The chicken pieces were combined in a bowl with 3 cloves of garlic (peeled and crushed), a hand full of fresh rosemary, 2 tablespoons of olive oil and 3 tablespoons of Dijon mustard. When we returned from our walk I placed the contents of the bowl on a roasting pan, seasoned it with salt and pepper and placed it in a 375 degree oven for 20 minutes.
When the bell rang it was time to add 6 peeled potatoes and roll them in the fat on the bottom of the pan. After another 10 minutes I added 1 head of broccoli cut into florets. The dish was ready 5 minutes later.
1 4 lb chicken cut into 8 pieces
3 cloves fresh garlic, peeled and crushed
3 tablespoons fresh rosemary, stems removed
3 tablespoons olive oil
6 small potatoes, peeled and rinsed
1 head of broccoli, cut into florets
salt & pepper