Split Roasted Chicken with Herbed Butter (pages 184-185)

I almost didn't try this recipe as I am hooked on the walk-away roast chicken (page 181) but I am glad I did.  I bought a 2-pack of whole chicken at Costco for a total of $8 but the chicken tasted like a million dollars! 

Some preparation tips:

• Kitchen shears are the only way to go for removing the backbone  They also work great for cutting the chicken into pieces after it is cooked.
• Use the backbone and the other organs to make the chicken broth for the sauce.  It is far superior to the canned stuff for this recipe. 
• This recipe is easy to double.  Because the chicken is flattened, you can fit two chickens in one oven without a problem.  One batch of sauce is sufficient for two chickens. 

The bottom line:  An easy, impressive and economical way to feed a crowd. 

Sear-Roasted Veal Chops with Capers and Cornichons (pages 223-224)

CAUTION:  Before preparing this recipe, visit these links:
http://www.humanesociety.org/issues/confinement_farm/
http://www.humanesociety.org/assets/pdfs/farm/hsus-the-welfare-of-animals-in-the-veal-industry.pdf

If you still want to make this dish after reading the above, Costco often carries veal chops of the desired (1 1/2 to 2 inch) thickness at a great price.  The dish is classic Hamersley--the ease of preparation belies the taste of the end product.  He begins with a simple marinade.  While the chops are marinading, the oven is preheated to 425.  After 30 minutes in the marinade, the chops are seared on the first side on the stove top and then finished in the oven.  After removing from the oven, the chops rest while you prepare the sauce.  The total prep time is about 1 hour from pantry to table.

The bottom line:  If you don't mind supporting the veal industry, this is among Hamersley's best recipes. 

Pureed Beet and Ginger Soup (page 52)

I can't believe it has been more than 6 months since my last posting.  Not coincidently, this corresponds almost exactly with the length of time we've been remodeling our house.

It has been a cold winter so soup sounded particularly appetizing.  Unfortunately, this recipe did nothing for me.  The preparation is straightforward and fairly quick.  Basically you chop, simmer, blend and serve.  The result is a red broth with tiny bits of onion and ginger that don't get fully pureed--not a pleasing texture.  Also, I was expecting something thicker and hardier.  However, my husband--who is a beet lover--drank it out of a mug and said he enjoyed it. 

The bottom line:  If the idea of beet consomme' appeals to you, strain the broth before serving to remove the bits.