|In the roasting pan, a one dish wonder!|
The bones for this recipe came from a famous English cook and television personality who shall remain nameless. It’s not that I don’t devour the prose in the cookbooks the chef’s written. It’s beautiful and seductive. But when it comes to the recipes I’ve tried, I am sure the chef in question would request anonymity. In my experience, they’ve led to some seriously flawed dishes. A curry that was swimming in more liquid than Lake Ontario comes immediately to mind. A cake that collapsed, on not just the first attempt at baking it, but the next as well. I am not sure what the cause is. Translating metric ingredients into cups and ounces? Un-tested recipes? So you may ask why then would I tempt fate again? I was seduced by a photograph showing deeply golden chicken and perfectly browned sausages. The dish not only looked fantastic, it had been vetted at the kitchens of Food and Wine Magazine under the supervision of the great Grace Parisi, for whom I have undying respect. So I tossed aside worries about its principle author and made it for a Sunday supper, adding a few ideas of my own.