Watercress Pesto (Pesto de Cresson)

Adapted from In a French Kitchen by Susan Hermann

Loomis

4 cups watercress leaves (about bunch)

cup flat-leaf parsley leaves

2 shallots, chopped

Zest from 1 lemon

1 clove garlic, chopped

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Fine sea salt and freshly ground black pepper

1. Mince together watercress, parsley, shallots, lemon zest and garlic, then transfer to a bowl.
Immediately stir in vinegar, then oil. Season with salt and pepper to taste.
2. Cover and let sit at least 30 minutes before serving.

Poulet Rti aux Pommes et Poires (Roast Apple and Pear Chicken)
This is an easy supper that turns a simple roast chicken into a feast. You can use
either apple cider or white wine instead of water, and if you dont have apples, use
all pears, or vice versa.

2 onions, cut into 8 wedges each

3 fresh or dried bay leaves

cup water, apple cider or dry white wine, such as Sauvignon Blanc

1 (3-4 pound) whole roasting chicken, with giblets

2 tablespoons unsalted butter, at room temperature

Sea salt and freshly ground black pepper

lemon

2 large, firm and slightly tart apples, such as Cox Orange Pippin or Honey Crisp, peeled,
cored and cut into 6 wedges each

2 medium pears, such as Comice or William, peeled, cored and cut into 4 wedges each

1. Preheat oven to 425 degrees. Combine onions, 2 bay leaves and water in a roasting pan.
2. Remove giblets from chicken cavity. Rub 1 tablespoon butter inside cavity, then season
generously with salt and pepper. Rub remaining butter under skin. (The skin can tear easily, so be
gentle as you detach it from meat.) Place lemon half, giblets and remaining bay leaf inside
cavity. Truss chicken with kitchen twine, then place in roasting pan atop onions, or on a rack
sitting in pan above onions.
3. Roast chicken in center of oven 15 minutes. Season chicken all over with salt, then roast an
additional 10 minutes. Flip on its side and roast an additional 15 minutes. Flip on other side and
roast 15 minutes more. (If you dont have the time or inclination to turn the chicken, you can let
it roast for the entire hour without turning, and the results will still be delicious.)

4. Add apples and pears to pan, shaking pan so fruit settles into cooking juices. Add additional
water, if necessary, to keep fruit and onions moist. Flip chicken so breast is facing up, then
season chicken and fruit with salt. Continue roasting until juices run clear when leg and thigh
joint is pierced with a fork, about 15 minutes more.
5. Transfer chicken, breast-side down, to a cutting board so juices run into breast meat. Let rest,
uncovered, at least 20 minutes before carving.
6. Meanwhile, return pan to oven and continue roasting fruit until tender and beginning to turn
golden, 20-25 minutes. Occasionally check on fruit, shaking pan and adding additional water if
necessary to keep from burning on bottom.
7. To serve, remove giblets from cavity and thinly slice. Carve chicken and arrange on a warmed
serving platter. Squeeze lemon half that was in cavity over chicken, catching and discarding any
seeds. Arrange fruit, onions and giblets around chicken. Pour any pan juices over top.