And here are a couple of Cornish game hens. I cut out the backbone, and split the breast so they lay flat. Not pictured: Season with salt and pepper, then dust with flour.
These are fiddleheads, trimmed, soaked in lemon water to wash off any debris, blanched in boiling water for one minute, and then shocked in icewater. Sure, it's a bit of work, but don't they look gorgeous?
In some butter, lightly brown a clove of smashed garlic, remove, and then brown the hens.
Toss in the mushrooms, and the rosemary wine, and place in a 350 oven for 30 minutes, or until the meat reaches 170 degrees.
While you're letting the birds rest, heat some oil and toss in the fiddleheads. Sauté for about five minutes.
Add slices of garlic, some pepper, and sauté for another minute or so. Salt to taste.
Serve the hen with the mushrooms and rosemary, and garnish with a bit of parsley.
1 comment:
I won't know until I try to send this if I've finally figured out how to do it. I'm sure that Google wants to make it as easy as possible, but they don't know the challenge I pose. But this isn't about me, it's about YOU and how absolutely gorgeous and approachable your blog is. From the time you made yeast cinnamon rolls when you were in middle school, it was clear you were destined for greatness.
Your loving and absolutely unprejudiced
Mother
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