A few months ago Matt got me Alison Roman’s cookbook Dining In. I’ve been meaning to cook from it for a long, long time. The December Supper Club seemed like a great time to do it! I leafed through the pages and settled on three of Alison’s recipes and a Four & Twenty Blackbirds pie. It was such a great time! Cozy with the heat from the oven and food, full from the hearty and rich plates, and catching up with Janet and her adventures (past and future!). I’m not sure how the five of us managed to eat five pounds of chicken but that must be testament to how good the recipe was! Also, quite a special moment for me – roasting my first whole bird! The pies were also quite amazing. I’m not a huge fan of matcha but the custard was just the right balance of sweet and not-too-sweet. It also helped that the custard set well! Aaron also brought over a Thai milk tea pie which was surprisingly tasty. Based on the title alone it seems a bit over the top but it actually balances quite well. A good month, a good time, and great company.
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Slow-roasted garlic, paprika, and lemon chicken
Brussel sprouts and apple salad
Roasted delicata squash with dates
Matcha custard pie
Thai milk tea and Nutella custard pie with a cornflake crust by Aaron
