The Bride Triumphs Over Pots and Pans, Menu 10

Why do these recipes take so many dishes and pots and pans? I can't believe the carnage that remains in my kitchen after each meal. And I didn't even attempt the Vichyssoise this time.

However, the Poulet Basquaise was really good. It was the kind of meal I often cook, but it was particularly delicious. It also dirtied several pans and platters and left the cooktop (where it spattered) looking horrible.

The rice pilaf was ho-hum on its own, but a pleasant accompaniment. Maybe it would have been better had I used the recommended butter and white rice. Brown rice and a judicious omission of butter from the chicken and rice, made it healthier. I think some saffron might have been a nice addition.

The apple tart was also really delicious - the under layer of applesauce with a bit of vanilla and sugar - added an important depth of flavor without making the crust soggy. It also dirtied yet another pan. I cleaned the cooktop surface before making the apricot glaze (another dirty pan and strainer) for the apple tart, so you see a pristine background for this picture. I will do that method again, despite the extra step of making applesauce, because it was worth the effort.
I used the food processor to make the pastry and to slice the apples evenly. Yah, technology!