This may have been the dish that stole Cook de Cuisine Chairman’s heart. Many years ago in San Francisco, she had not taken her suitor seriously until he prepared this dish. Ah, L'Amour!
We have sourced some organic free range Poussins, or Spring Chickens, for this dish. They are harvested at five weeks of age for an exceptionally tender and delicious Poulet. These baby chickens live in cage-free conditions in open barns, are antibiotic and hormone free, and eat a diet of whole grains. Poussin offer a delicate texture and a unique flavor profile. A Fiddlehead Fern is the pinwheel tip of the ostrich fern plant that grows wild in North America. Fiddleheads taste a bit nutty with hints of asparagus, artichokes and mushrooms. The ferns will round out the plate with both color and texture. We also were thinking about a black pudding stuffing under the skin, but the Chairman would never approve.
Time to Cook: 1 Hour (15 min. active)
Cook by Day:* Saturday
*Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.
Items included (serves 2)
Wild Rice (cooked)
Andouille Sausage (cooked)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk (Burrata), Tree Nuts (Pesto). We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Double the protein
Heirloom Tomato Salad with a Burrata and Pesto
Kids meal – Chicken Breast, Plain Wild Rice, and Veggies