OCTOBER SEASONAL LIVING SUNDAY SUPPERS 2016

Who doesn't love the smell of a chicken roasting in the oven on a Sunday afternoon? Or the aroma of a potato dish cooking in the oven? No one that is who! My recipes for this blog post is just that...roast chicken...and a really good French potato dish...that everyone will want seconds with!

If you have never tried cooking or even eating French food...you will be surprised how easy it really is...and ever so fulfilling. And I have also included a French dessert...a delectable apple tart...that is made easy for you...by using frozen puff pastry... I believe it is as good as homemade puff pastry...and a heck of a lot easier on your nerves.

"Because nothing says love...like something homemade."



HERB ROASTED CHICKEN
 Makes 4 servings

1 4-5 whole chicken
2 tablespoons butter...softened
2 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375. Rinse chicken cavity...then pat dry. Tuck wing tips under back.Place chicken breast side up in shallow roasting pan. Combine butter...and garlic...then spread over chicken.In a small bowl...stir together remaining ingredients...then sprinkle over chicken.

Roast the chicken about 1 1/2 to 1 3/4 hours or until chicken is done. If the chicken starts to get too brown...cover loosely with foil. When the chicken is dine...remove from oven...covered with foil... for about 10 minutes...then carve and serve.



POTATOES SAVOYARDE
Makes 6 servings

3 tablespoons unsalted butter...cut into small pieces
1 tablespoon melted butter for buttering the pan only
3 cloves garlic minced
2 tablespoons finely chopped fresh flat-leaf Italian parsley
1 1/2 cups ( 6 ounces) shredded Gruyere cheese
freshly ground pepper
6 russet or Yukon gold potatoes...unpeeled and cut into 1/4 inch slices
1 1/2 cups chicken stock... ( I use low salt organic chicken stock)

Preheat the oven to 375 degrees. Brush the brush and sides of a 2-quart baking dish with the 1 tablespoon melted butter. In a small bowl...stir together the garlic...parsley...cheese...and 1/4 teaspoon pepper.

Layer one-third of the potatoes in the prepared dish...sprinkle one-third of the garlic-cheese mixture over the potatoes and dot with 1 tablespoon of the cut butter. Repeat with the rest of the remaining potatoes...garlic-cheese mixture and butter.Top with any remaining potatoes. Pour the stock over the potatoes... sprinkle the rest of the garlic-cheese mixture evenly over the top...and dot with the remaining 1 tablespoon butter. Cover with buttered piece of foil and bake for 30 minutes.

Remove the foil...and continue baking uncovered until the top is browned and crusty and the potatoes are tender when pierced with a fork...30 to 40 minutes longer. Serve at once.

***I add about 1 cup more Gruyere cheese to this recipe to be honest...do what works for you.



TARTE TATIN or APPLE TART
Serves 6

1 cup superfine sugar or granulated sugar
1 1/4 sticks unsalted butter
4 Golden Delicious apples...peeled...cored...and sliced
1 sheet frozen...ready to eat puff pastry
all-purpose flour for dusting
vanilla ice cream to serve (optional)

Place an 8-inch ovenproof skillet ( a cast iron skillet is perfect for this) over low heat and add the sugar.Melt the sugar until it starts to caramelize...but do not let it burn...then add the butter and stir it in to make a light toffee sauce... ( a light brown color). Remove from heat.

Place the apple slices in the skillet on top of the toffee sauce. The apples should fill the skillet. Put the skillet over medium heat and cover. Simmer...without stirring...for about 5-1-0 minutes...until the apples soak up some of the sauce...then remove from the heat.

Preheat the oven to 375 degrees.Roll out the pastry dough ( make sure it is really cold...for easy handling) on a lightly floured surface...making sure it is large enough to thickly cover the skillet with extra space on the sides. Lay it on top of the apples...and tuck the edges down between the fruit and skillet until it is sealed. Do not worry about making it look too neat...it will be inverted before eating.

Put the skillet with the apple tart in it...in the oven now...and bake for 25-35 minutes...checking to make sure the pastry doesn't burn. The pastry should be puffed and golden. Remove from the oven and let rest for 30-60 minutes.

When you are ready to eat...make sure the tart is still a little warm...and place a plate on top of the tart.Carefully invert it ( flip it upside down) and lift the skillet off. Serve immediately with vanilla ice cream if you wish. This dessert will get raves...to be ready to bow with pride!!!  

Happy Sunday Suppers,
Victoria