Eating off the Hill: Rotisserie chicken dinner with my air fryer

 As mentioned a few weeks ago, I bought an air fryer. And while I quickly tried the usual air fryer favourites like like chicken wings, tendies, sammies and tater tots, this model also featured a rotisserie function which I was eager to try. And for Sunday dinner last week, I did just that.

My roast chicken experience is limited to spatchcocking for roasting in a cast iron pan. I've gotten good at that, but that method doesn't require trussing. For rotisserie it's a necessity, so I consulted the Google machine and YouTube, having secured butcher's twine, and gave it a shot.

I thought I had it in good shape, then once I put it in the fryer and starting the spinning, the wings were all flopping around. I took it out and tried to secure the wings with trial and frustration. Putting it back in again, now the drumsticks were flopping. More twine and profanity later, it was tied down and, having rubbed the chicken in olive oil and seasoned it with salt and pepper, I left it to spin.

The recipe I followed recommended 60 minutes at 350F, and I was able to quickly able to welcome the smell of roasting chicken -- but without the heat given off by a full-sized oven -- and without the need to pre-heat.

I kept an eye on it, especially as time ticked down, to make sure it didn't burn. I needn't have worried; it came out with a beautiful golden brown at 60 minutes, and was up to temp. I took it out and tented it in foil to rest, happy to find juices in the pan for a homemade gravy.

Platting with sautéed gnocchi and mushrooms and my chicken gravy, chop salad on the side, it was a tasty Sunday dinner accomplished in less time than it would have taken to roast it in the oven. Leftovers for days, and the opportunity to replenish my homemade chicken stock supply. And Farm Boy had whole chickens on sale yesterday, so I already have the next roast chicken in the freezer.

Will be another chance to improve my trussing technique...

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Eating up the Hill: Gnocchi with scallops at Metropolitain Brasserie

Left the precinct for lunch with a friend Friday at the Metropolitain Brasserie, a swanky French bistro on the other wide of the Chateau Laurier.

Popular with the political set, particularly with Conservatives, I've been there a number of times for standing receptions but never for a sit-down meal, so I was looking forward to sampling the menu. From my pre-meal menu scouting, I had seen it was largely oysters and French stuff. A few entrees were tempting but too heavy for lunch, but they also had a burger, crepes, tartare (no ways) and what not.

I was leaning heavily going in towards the Croque Monsieur, which of course would be a sandwich of country smoked ham & Gruyere baked with Mornay sauce. Maybe a soup or salad on the side, as a nice light(ish) lunch. Outside chance of flipping to a steak sandwich.

Then they told me the specials, and I was intrigued by the offer of gnocchi with scallops. I think I've written before about liking pasta, but not being quick to order it when dining out because as it seems like something too simple; it would be wasting a rare dining-out opportunity. I'd put gnocchi in the same category.

But sometimes, you just go for it. And I enjoy a good gnocchi. Also, scallops, even if The Met is dangerously far from an ocean. So, I went with the special.

Because it was a special not on the regular menu, I can't be super precise in my description. Five good-sized scallops, browned on one side and cooked properly. Tender gnocchi. Spinach, and likely some sort of cheese in what I'll guess was a wine wine and butter sauce.

It was delicious. A slightly heavier lunch than the sandwich I was going to have, but not overly so and I didn't get too sleepy later in the afternoon. Sauce was tasty, scallops and gnocchi too. No order regret.

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