A few weekends ago, a good friend and I, along with our husbands, hosted a dinner party for eight. I love "co-entertaining" like this because it means that all the planning, the grocery shopping, the cooking and even the frenzied last-minute worrying are shared.
For our gathering, my pal and I first chose a menu. It would begin with store-bought blinis garnished with smoked salmon and dollops of creme fraiche. For the main course there would be roasted Cornish hens served atop roasted fennel and fingerling potatoes. A salad and homemade pecan pie (a specialty of my friend) topped with vanilla ice cream would complete our offerings.
Our party went off without a single snafu. Although our guests ate with abandon, it was the Cornish hens that garnered the most compliments. We sauteed fennel and fingerlings (those slim, little finger-shaped potatoes) in olive oil, seasoned them with the glorious herb mixture known as herbes de Provence, then popped them in the oven.
We rubbed split hens with more of the herbes, browned them in olive oil, then placed them on the vegetables already in the oven.
When done, the birds were a deep golden brown, and the vegetables perfectly tender. A simple pan sauce made with white wine and butter was a finishing touch.
The accompanying recipe is for 4 servings, but can be doubled easily. When doubling, you'll want to use two large roasting pans -- another good reason for cooking with a friend!
Betty Rosbottom writes for Tribune Media Services.
ROASTED CORNISH HENS WITH FENNEL AND FINGERLINGS
Serves 4
2 medium fennel bulbs (1 1/2 to 2 pounds total)
1 pound fingerling potatoes, scrubbed but not peeled
1 1/2 tablespoons herbes de Provence (see note)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large Cornish hens (about 1 1/4 to 1 1/3 pounds each), split and patted dry
1/2 cup olive oil plus extra if needed (divided use)
1/2 cup dry white wine
2 tablespoons unsalted butter at room temperature
Arrange a rack at center position and preheat oven to 400 degrees.
Trim lacy stems from the fennel bulbs and place stems in a glass of water; reserve for the garnish. Halve fennel bulbs and cut out and discard tough triangular cores. Cut 1/2 -inch julienne strips from the halves. Halve the potatoes lengthwise. Set aside.
In a small bowl, combine herbes de Provence, salt and pepper. Rub half of this mixture on both sides of the Cornish hens.
