Well, that was fun, but the photos turned out like crap.*
What was fun, you ask?
I (purposely -- this must be said) made an all-white meal. And it was tasty, healthful, and pretty. I have read that all-white meals should be served on black plates, but we don't have black plates, so I pulled out my Laura Ashley blue Chintzware ones, which were okay, but I must agree with the experts that black would have been nicer.
What was on the menu, you ask? Okay, I'll tell.
- A whole chicken, stewed in pinot grigio (and water), garlic, onions, celery, sea salt and herbs (think "parsley, sage, rosemary & thyme....."). I let it simmer very slowly for about three hours, and served us each an unadorned super-tender and moist slice of the breast;
- Short-grain brown rice pilaf;
- Parsnips and purple-top turnips, peeled, cut up, coated in olive oil, and roasted 'til golden. (I suppose purists will point out that "golden" is not white. Fair enough.) I put no seasoning on these -- just the olive oil and the roasted goodness. This is the best way I have ever eaten parsnips (ED: Jenifleur caught me in a typo. Fixed now. I'll never hear the end of this, I'm sure.) and turnips.
- ...all served with a glass of the pinot grigio.
If I were going to make this for company, which would be fun with the right group of guests, I would invest in some black plates, and I would make a white salad of Belgian endive, chevre, and perhaps white grapes, with a tart-sweet white wine vinaigrette. A smoked whitefish with cool cucumber cream sauce would be nice as a starter.
Dessert might be almond cake with an excellent vanilla ice cream, or lemon sorbet with iced white ginger cookies. Or maybe maple creme brulee. As you can tell, my sweet tooth is alive, well, and full of ideas for the dessert course.
What do you think? I think this would be a fun menu for a small bridal shower. Or for two empty-nesters on a Sunday afternoon, the husband distracted by football and the wife working to get her transcripts out of her life for good** and looking for an interesting meal that would more or less cook itself. Something like that.
*food photography is HARD. The rising steam gets in the way, and the flash makes a mess. Nothing ever looks as good in my photos as it does on the plate. I have a whole new respect for food stylists. Of course, I know they employ all kinds of tricks like waiting for the food to cool, employing special lighting, spraying the food with oil or something to make it sparkle, and using Elmer's glue to look like milk or cream. Other than that, I'm sure it's easy.
**I've still got a few lingering transcripts. Once they are done, I'm not taking any depositions for a while, a fact that is making me quite tipsy with joy just envisioning it. Or is that the pinot? Your call.