Renee and Rex came for dinner tonight, the night after they got back from their trip to Costa Rica. I decided to cook since I got out of work at 5:30. After I went to the store, I got right on dinner. It was ready shortly after 7, which was pretty good considering how yummy the dinner was. I love these roulades. Last time I made them I used panko rather than regular bread crumbs. I like regular bread crumbs better. The potatoes are always a big hit.
- Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
- Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
- Herb-Baby Lettuce and Arugula Salad with Tomato, Lemon Juice and Olive Oil
Wine: David Bruce 2000 Gimelli Vineyard Pinot Noir (Cienega Valley, California). Yum, yum, yum. A really nice Pinot. Not light.
I never get tired of those roulades. They are yummy (hello?? goat cheese & sun-dried tomatoes!!), relatively easy, and they look beautiful when you serve them. What’s not to love?
They were very good, and so easy.
The potatoes were excellent, even if you say they don’t go. :)
I would eat those potatoes any ole day! Did you put the zest of the lemon in the salad? To me, that’s what makes it.
No, but good idea. I used the zest for cauliflower. Which I ate as an appetizer. :)