BSK has a way with chicken. Roast spatchcocked chicken. Breaded chicken breast cutlets. Chicken sauté with garlic and rosemary. Chicken sautéed with 40 (that’s right) cloves of garlic. And, more. Last night, there was a dinner party for five and, as usual, BSK rose to the occasion. First, there were toasts with glasses of Gruet Sparkling Rose and nibbles of Feridies Five O’Clock Mix. Everyone took their seats as BSK placed a steaming pot on the table. It contained a new chicken dish: Greek Chicken Stew with Cauliflower and Olives (Recipe by Martha Rose Shulman of the New York Times.). Besides the cauliflower and olives, the dish contained crushed tomatoes, onions, garlic and a plethora of herbs and spices including smoked Spanish pimenton. The diners topped their bowls with chopped Bulgarian goat feta and added harissa for further heat. BSK served the savory autumn dish with pearl couscous and accompanied it with a salad of thinly sliced baby turnips, radishes and fennel. All drank much Spanish Tempranillo and Argentine Malbec. The meal concluded with carrot cake (a creation of HG/BSK’s neighbor, Karen K., The Dessert Queen) and vanilla ice cream. HG/BSK and their pals have enchanting meals in The Land of Enchantment (among other virtues, polls indicate that New Mexico is solidly behind Hillary).
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