Winner Winner Chicken Dinner

Here is a photo before the bird hit the oven -- perfectly trussed.

Here it is: The Best Roast Chicken Recipe in the World -- Thanks to Thomas Keller for keeping it simple and delicious as usual (I guess I can forgive him now for misspelling my name when he signed my French Laundry cookbook) -- Fool Proof!

Venison and Rice Meatballs with Morel Cream Sauce

Meatballs:
1 lb. ground venison
1 cup cooked white rice
1 tsp salt
1 tsp ground black pepper
1/2 tsp onion powder
1 tsp chopped fresh or dried parsley (with extra for garnish)
2 eggs

Sauce:
2+ large morel mushrooms
1/2 cup cream
1/4 cup white wine
1/4 cup chicken or beef broth
1 tsp corn starch or white flour
salt and pepper to taste

Mix all meatball ingredients and form into six large meatballs.

Whisk together all sauce ingredients (you may substitute 1 can cream of mushroom for the morels and cream) - season to taste and pour over the meatballs

bake at 350 degrees for 45 minutes, or until meatballs are cooked through -- sauce will thicken.

Serve meatballs hot, topped with the sauce they were baked in and a dash of chopped parsley and/or crushed black pepper and more chopped mushrooms.

Spring Pea Soup

Here is one of my favorite pea soup recipes for Spring. Topped with morel cream, fresh morels and chopped mint -- so fresh tasting and great served hot or cold!

Hot Mama!

Learning to make my own version of this Hot Mama! Pickled sausage combines all my favorite things... Pickles, meat, cheese... It's a miracle of science.