How I Did All My Holiday Cooking in One Day

                       

Do you recognize yourself here?  If so, perhaps you, too, planted yourself in the kitchen last weekend in a frenzy of  Type A Holiday Prep.

Mine was a 12-hour circus of baking the buche de Noel, preserving the last of our infant carrots (I think they were supposed to grow full-sized. Whatever.), playing with empanada fillings,  and decorating Christmas cookies.  As day yielded to night, I mustered a last bit of energy - to tell the boys what to make for dinner.  What they served so hit the spot, that I'm already planning Act 2.

Whole Roast Chicken with Wild Mushrooms and Black Truffle Butter

Use your fingers to gently place a few pats of Black Truffle Butter between the breast skin and meat, working as far back toward the legs as you can get without tearing the skin.  As the bird bronzes, toss in veggies - potatoes and carrots, parsnips and onion and garlic. Soak and strain dried porcini, tucking them into the rendered juices.  They will infuse the whole with earthy promise.   To make the sauce, deglaze with some strained mushroom soaking liquid, a dose of bold Bordeaux, and a finishing flourish of Black Truffle Butter.  

                      For more adventures with truffle butter, go to www.transatlanticfoods.com