While [tag]shopping[/tag] at my membership shop-o-world-a-ramma, I could NOT restrain myself from buying some truly massive cuts of [tag]meat[/tag]. I got this [tag]pork loin[/tag] that was as tall as my 3 year old, no kidding. As a consequence, when I strolled past the [tag]cookbook[/tag] isle, pushing my straining cart and skipping over the trail of [tag]popcorn[/tag] dropped by said three year old, the “[tag]Essentials of Roasting[/tag]” by [tag]Williams and Sonoma[/tag] caught my eye.
Look at the cover of this hefty book, could you resist? Pure [tag]eye candy[/tag].
The eye candy is all over the book, glistening [tag]roasted[/tag] morsels of all kinds adorn the pages. There are plenty of useful photo series too of how to truss a bird or roll up a roulade, etc. The photography in this beautiful book was done by [tag]Noel Barnhurst[/tag]. Mr. Barnhurst’s portfolio site reveals more of his delicious images and that he has worked for some of the best food magazines like [tag]Bon Appettit[/tag], other Williams and Sonoma titles, Williams and Sonoma catalogs, [tag]Eat + Drink[/tag], etc. I have a whole lot to learn from him.
When I got home, I portioned out all the hunk-o-meats but had some [tag]chicken breast[/tag]s that had to be cooked or else poultry mutiny was a certainty. Chicken breasts always bore me and I fear their dryness. For these two reasons I decided to [tag]marinate[/tag] them in the following mix: [tag]Worcestershire[/tag] sauce, whole black pepper corns, rubbed sage, cracked pepper, sea salt, olive oil, mushrooms, and quartered shallots and thats about it. I WANTED to put in the [tag]wine[/tag] but forgot. After a few hours, I put the mushrooms and shallots on the rack you see below, put the chicken over it, poured some of the wine over that, and layered bacon over each chicken breast.
I popped the tray into a 350 oven along with some squash for roasting.
40 minutes later, these chicken breasts were perfectly cooked and very delicious.
I was not able to show you the nice crisped up [tag]bacon[/tag] in the photos below because those were scavenged almost immediately. I do not cook in a vacuum, many scavenging gremlins inhabit my kitchen.
and closer still
“Essentials of Roasting” by Williams and Sonoma