In a small bowl, knead the beurre manie. Remove the chicken from the pan, then add in the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Yield: 4 servings
CHAPTER SEVENTEEN
Rowan is worthy.
Our second challenge is to introduce five main courses that we would have as a staple in our restaurants. Plus, a signature drink. Wyatt says he has it covered, and I have no choice but to believe him because if it’s more than vodka and Sprite, I’m lost. He killed the wine yesterday, so I’m not worried.
Now that my eyes are open, I know that I have some strong feelings for Knox. And as much as I feel for him, that maybe he still might have a chance to make the restaurant his own if he won, I can’t give up on what Lillie requires. She needs this to live basically. Daddy would take care of her—she wouldn’t even need to ask—but that hadn’t worked out well for her the first time around. It would break her spirit to rely on him.
This time when the presenters come over, we’re a bit more ready instead of displaying the deer-in-the-headlights look.
Lee says, “Welcome back, Townsend family. Yesterday you made dishes and wine pairings that wowed the judges. You won the round handily.”
Aaron asks, “What main courses do you have for us today, Chef?”
I say, “Thank you both. We’re up against great competitors, so that’s a wonderful compliment. Today, my family and I will be making bistro staples: duck cassoulet, beef Bourguignon, fillets of sole meunièree, mussels a la mariniere with crusty bread, and sautéed chicken in Riesling.”
Later, I’ll ask Knox to read today’s menu to me. His pronunciation is much more precise than mine, but more than that, his French is toe-curling.
Lee says, “That sounds divine. My mouth is already watering. Good luck today.” She smiles and walks to the other kitchen with Aaron and the camera trailing along.
This time I listen to Knox and what they’re preparing today. Because I can’t see him, I watch his father and how he reacts to each menu item. Anolini with pesto alla Genovese, Flynn folds his arms. Incannulate carbonara with browned cauliflower and crisp pancetta, he puffs his chest out. Tortelli Piacentini, he looks around at the audience members, silently asking if they can believe this shit. Malloreddus alla Campidanese, his face reddens to an unhealthy color. And finally, cuttlefish squid ink fettuccine al nero di deppia with a seafood ragu, he gets up and walks to the elevator.
All I can do is shake my head, and temper my fury until later. I want to call Mama and ask her about Flynn, but I also refuse to upset her in any way, and talking about Flynn always upsets her.
This time Aaron compliments the dishes. “Chef, that menu is definitely something I’d pay good money for. Are these more traditional recipes or have you changed them up at all?”
Knox chuckles and there’s a bit of hesitation. “All have been altered to my taste, but the malloreddus alla Campidanese has been tailored for someone special to me. It took some time, but I’ve been able to incorporate sassafras by changing some of the other ingredients.”
I can’t see Lee, but her swoon is evident even through the microphone.
For my part, I’m speechless. I figured he was creating a recipe with my middle name, but I thought it would be some sort of joke or prank. A real recipe that he’s using with malloreddus makes my neck heat—both with embarrassment and lust. In school, watching Knox flick malloreddus off an unfinished raw-wood board was sexy as hell, and clearly my thirst didn’t go unnoticed.
When we’re given the go-ahead to begin, I glance at the audience. Mike smiles and I shrug, grinning. Flynn hasn’t returned so I give a moment’s hope that he went back to Austin.
I start with the duck confit, which needs to go first because it’s the most intricate recipe and takes the longest. We were allowed to leave the beans soaking overnight so Wyatt retrieves those and pours the water off, then starts prepping carrots, tomatoes, shallots, onions, and garlic. We’ll use a shit-ton of all those today. So many that Hannah joins in along with prepping all the herbs.
Once I have the duck simmering, I can go on to something else, because it’ll need two hours or so to do its thing. Next, I put the beans on because they’ll take a bit to cook as well. Wyatt has cut up enough carrots and garlic, so I grab a few plus some of the herbs Hannah has readied and add them to the pot for the beans. Then I take an onion and stick it full of cloves, balancing the strong smell. I add a bay leaf and cover with water, then it’s on to the next.
Hannah has seasoned and floured the beef, so I take it up and brown it in batches, adding it to a Dutch oven. After cooking up some bacon, carrots, onions, and garlic, I throw everything except the bacon in the pot with the beef, and add more herbs and mushrooms. Lastly, I whisk beef demi-glace into pinot noir and add to
