Monday, January 01, 2007

A Year in the Kitchen.

Happy New Year!

I thought it would be fun to document some of the things we cook in 2007.

Lee and I kicked off the new year with a roast goose, which we shared with some wonderful friends at a New Year's Eve dinner party. We bought a frozen goose from Whole Foods and, following Mark Bittman's recipe from How to Cook Everything, we roasted the goose, uncovered, in a 350 degree oven for 3 hours, pricking the skin about every twenty minutes. Geese have very thick skin, and pricking it allows the excess fat to drip off, leaving a tender, juicy bird with crackling skin.

We stuffed the goose with chestnut sausage stuffing and seasoned the skin with salt and pepper. Rounding out the dish was a plum and port wine sauce, which was good enough to drink from the pan.

This was our first time cooking and eating goose, and we were thrilled with the result! I think it may become our new holiday bird of choice.


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