Crispy Mustard-Roasted Chicken, Roasted Butternut Squash, Beat Salad, and Oreo Truffles

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This past weekend Philippe came to LA again for a quick 48 hour visit. His plane from New York was one of the last to leave JFK airport before Winter Storm Nemo dumped massive quantities of snow across the Northeast  From the airport, we headed straight to a late dinner at Tar & Roses in Santa Monica to celebrate Valentine's Day and our four year anniversary (of dating, obviously). We shared a delicious mix of small plates, including braised lamb belly, oxtail dumplings, and squid ink tagliatelle with octopus. We highly recommend a visit if you're ever in the neighborhood!

Julia had made Philippe some epic Oreo truffles that he snacked on all weekend:

Philippe ate way too many of these Oreo truffles.

After a lazy Saturday, the reunited chefs got back to work planning that night's menu. The plan called for a beet salad with goat cheese and walnuts, followed by a crispy mustard chicken with roasted butternut squash. We finished the night with some gooey banana bread pudding topped with ice cream (which you'll see featured in our next blog post).

Try to guess who was in charge of this set up.......

Chef Philippe hard at work doing his favorite thing: breading chicken

Butternut squash about to go in the oven

Beets fresh out of the oven for topping the salad

Beet fingers.....

We realized later that although this was a delicious dish, it's not so pretty in the pictures. Oh well! Try it anyway!

Here are some of the recipes:
Beet Salad with Walnuts and Goat Cheese Recipe : Food Network
Roasted Butterut Squash