Popular author Lucian Truscott and his wife, Carolyn, spent a month in France cooking and entertaining. Even though Truscott is a best-selling author, his books have nothing to do with entertaining or cooking: he and his wife entertain as a hobby. Here, they prepare for their French-themed dinner party, in which they use chicken as their main dish. Carolyn writes out menu cards for all her dinner parties, as well as place cards for each guest. Roasted Chicken with Ginger If possible, use a 6-month-old farm chicken that has had space in which to run and had a natural diet of grains, greens, worms and kitchen leftovers. Ingredients: One 3-1/2 lb. roasting chicken
Salt and pepper to taste
1 Tbs. grated fresh ginger
3 Tbs. olive oil
Juice of one lemon
1/2 cup white wine, at a simmer Preparation: Preheat the oven to 450. Season the chicken's body cavity with salt and pepper, smear the inside with grated ginger, and truss if desired. Smear the outside with olive oil, season with salt and pepper, and place the chicken on its side in an oval baking dish. Place chicken in the oven, turn to the other side when the first is slightly colored, then turn onto its back. After 20 minutes, reduce oven temperature to 350, remove excess fat from the dish and begin to baste chicken with lemon juice. When there is no more lemon juice, pour some boiling white wine into the dish and continue to baste. Roast for about 45 minutes, or until juice runs clear when thigh is pricked above the drumstick joint with the tip of a trussing needle.
Roasted Tomatoes Stuffed with Goat Cheese Ratatouille Ingredients: 12 tomatoes
2 red bell peppers
2 zucchinis
1 onion
8 to 10 oz. fresh goat cheese
Fresh basil
Fresh thyme
Fresh chives
Mixed fresh baby salad greens
Salt and pepper Preparation: Slice tops off tomatoes and hollow out with a spoon. Reserve tomato flesh (but not seeds) and chop fine. Chop fine the red bell peppers, zucchinis, onion and herbs. Combine peppers, squash, onion and reserved tomato. In a large bowl, soften goat cheese with a spoon, and add vegetable/herb mixture. Stuff tomatoes with the mixture, and bake at 350 degrees for 20 to 30 minutes, or until done. Arrange dressed baby salad greens on plate. Place stuffed tomato beside greens. Stand fresh chives like a teepee over tomato and serve.
Roasted Pear, Walnut and Bleu Cheese Salad with Pomegranate Dressing Ingredients: Pears Walnuts Bleu cheese Ingredients for Dressing: 1/2 bottle fresh pomegranate juice
1 Tbs. balsamic vinegar
3 Tbs. extra virgin olive oil Preparation for Pears: Roast cored pears 20 minutes in 350-degree oven. Remove and let cool. Preparation for Dressing: Reduce juice over high heat until it coats back of spoon. Whisk in balsamic vinegar, then olive oil. Slice pear and arrange on plate in a fan. Place a dollop of bleu cheese in the half-circle on the fan of pears. Arrange a small pile of fresh baby greens and scatter walnuts on them. Dress with pomegranate dressing. Resources: Both Dress Gray (ISBN: 0451190475) and Heart of War (ISBN: 0525941177) were written by Party at Home guest Lucian Truscott. They are available at bookstores nationwide. Please note that these books are works of fiction and are NOT cookbooks. (The Truscotts have not published any of their recipes.) Please contact the publisher to inquire about mail orders or to find a local retailer: Dutton Books
375 Hudson St.
New York, NY 10014
Phone: 212-366-2000
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