Well, I couldn't find these little birds today at my butcher's or the grocery store. Apparently, it's just the start of gaming season here and they will hopefully have some in a few weeks. I could have gone for pigeon or pheasant but opted for good old chicken instead.
I decided to go with the process though and flattened my big bird. Next stumbling block was I'm the only one in my family that likes olives. So, I put the olive tapenade on the corner of one breast and the top of a thigh. I'm interested to read everyone's post to see how much flavour the little birds had. I'll have to say mine was not that flavourful. I seasoned per the recipe and added dried herbs because I just think roast chicken (which is what I was making) needs a lot of seasoning to taste like anything.
I served with buttermilk mashed potatoes and green beans with pancetta. Bit disappointed this week and not really looking forward to next because I don't like smoked salmon. I'm going to find something that the group made before I joined to make instead.
Happy weekend to everyone!
My spineless, flat chicken |
Mine wasn't very flavorful, either. I don't know why. I'm also a little worried about next week's recipe, but I'll give it a go.
ReplyDeleteThe tapenade seemed to be hit or miss with a lot of people.
ReplyDeleteNormally, I wouldn't look foward to next week's recipe, but after this week - it's looking mighty fine :-)
I'm so sorry to hear you were disappointed with this one, Robin. The olive tapenade (Dorie's) I made added so much flavor to our little hen. If you haven't made Dorie's eggplant caviar it is a great one to try with the blinis. When the caviar came up on the schedule I made potato blinis and we loved them.
ReplyDeleteSorry to hear that this week's recipe wasn't a hit. I really liked the method of cooking the chicken and will definitely use it again, but I'm not sure I will use the tapenade again.
ReplyDeleteAs for next week's recipe, I am also not a fan of smoked salmon but I am going to make the recipe anyway. I will buy some smoked salmon for my husband because he loves it and I will come up with something else for my blinis. I have an eastern european cookbook which has recipes for lots of different ``caviars'' for blinis, including an eggplant one, a beet one, and a walnut one which looks interesting. We'll see what happens.
I used a roasted red pepper tapenade, which ended up being more popular than the olive. Still not an overwhelming flavor though. I think I might try a different filling next time.
ReplyDeleteYour dinner looks really good! We used a chicken, too. The chicken was fine but we didn't like the black olive tapenade with it...at least we couldn't taste much of it - same as you.
ReplyDeleteThere are so many great FFWD recipes - I hope you like the one you choose instead of the blini (I'll suggest: Michael Rostang's Double Chocolate Mousse Cake, My Go-To Beef Daube, Hachis Parmentier, Short Ribs in Port Wine, or Roast Chicken for Les Paresseux). :)
I'm glad I wasn't the only one that didn't find this dish overly flavourful. And thanks for the recommendations for a substitute next Friday. The short ribs are tempting because I just found a butcher that could cut them for me... I now have 13 pounds of them in my freezer :)
ReplyDeleteI'm the one who doesn't like olives in our house, but I really liked the sun-dried tomatoes.
ReplyDeleteI've been with the group since the beginning, but have missed a few recipes. I like your idea of catching up since I don't like Salmon, either.
OOOhhh.... I thought my poussins were overwhelmed by the tapenade. Why don't you try the belinis with a different topping? It's not limited to the smoked salmon and roe, you can use so many other toppings! Perhaps a different smoked fish? Or a vegetable or some proscuitto? ... Can't wait to see what you do next week!
ReplyDeleteThe chicken looks beautiful, it's too bad it didn't turn out to be that flavourful.
ReplyDelete