On a fruit obsession scale of one to ten, I'm about a twenty, give or take a few points. Until about 10 years ago, "salad" in the traditional greens sense was not something I put in my meal rotation. However, given my passion for all things fruta, I have always been a connoisseur of the tried and true fruit salad. When I lived in Madrid, I think I startled my Señora with the sheer volume of "Macedonia de Fruta" I could consume. It's a gift.
My husband and I just recently returned from a great two week trip to France. There was no shortage of delicious food to be consumed...24/7. So after a few days of treating ourselves to almond croissants in the morning (more to come on that later), baguette sandwiches for lunch, duck confit for dinner, and buckets of wine, I decided that perhaps we should put our little apartment's kitchen to good use and make something healthy-ish. "Ish" being key here.
If there is one thing I've learned from watching Barefoot Contessa, it's that Jeffrey (Mr. Garten) loves a good roasted chicken. That and butter makes everything better. But this post isn't about butter. Ina recently went on a jaunt to The Standard Grill in New York to help the head chef make their famous "Million Dollar Chicken".