I had never stuffed a chicken before. I have stuffed turkeys for Thanksgiving with my grandfather’s bread stuffing recipe redolent with sage, but it never was part of my repertoire to make a stuffed chicken. I love roast chicken, and have a vertical roaster which makes it faster to roast, but precludes stuffing!
As I browsed this lovely cookbook, which is as much a reflection on living in New York City as a cookbook, I came across this recipe for Field Garlic Roast Chicken, which the author (Marie Viljoen) said might be one of her favorites. So I thought I’d give it a go!
Field Garlic Roast Chicken
2 Strips of bacon, sliced
1 c. Finely chopped field garlic, white and green parts (or green onions, which is what I used)
1 c. Bread crumbs
Zest of 1/4 lemon
1 T. Fresh lemon juice
1/4 c. Crumbled Feta cheese
Freshly ground black pepper
Chicken & Potato Ingredients:
1 Medium chicken, rinsed and patted dry
5 Medium potatoes, cut into thin rounds
3 Sprigs thyme
Juice of 1 lemon
Salt and freshly ground black pepper
1 c. water or white wine or vermouth
Make the stuffing: In a skillet over medium heat, cook the bacon until rendered. Add the field garlic (or green onions) and saute until translucent. Add the bread crumbs, stirring to coat evenly with the bacon fat and garlic. Add the lemon juice and zest. Remove the pan from the heat, and stir in the feta. Add pepper to the stuffing and taste for salt.
Make the chicken and potatoes: Preheat oven to 450 degrees
Gently stuff the chicken. Arrange the sliced potatoes in a roasting pan with the sprigs of thyme. Season with salt and pepper. Set the chicken on top. Squeeze the lemon juice over the chicken, and then season the bird’s skin generously with salt and pepper. Add the water or wine to the pan – this forms the basis of the delicious, sticky pan juices.
Put the pan in the oven and do not look at it for an hour. After an hour, check on the liquid and add more water or wine if the pan is dry. After another 15 to 20 minutes, remove the pan from the oven. Let it rest for 10 minutes before carving the chicken. The skin will be perfectly crisp, the meat moist, the juices caramelized, sticky, and slightly tart. Remove the stuffing from the chicken. Carve the bird and arrange the pieces in the pan on the potatoes, with the stuffing served on the side.
Here’s a Tiramisu Recipe that’s eggless, and quite easy. But it’s sure to impress!
I adapted this recipe by reducing the sugar, switching to decaf, and adding a sprinkling of chopped toasted nuts, since my husband thinks everything is better with nuts! If you want to see the original recipe, it’s from Lauren Allen’s cooking blog Tastes Better From Scratch
1.5 cups heavy cream
8 oz. tub marscapone, room temperature
1/4 cup sugar
1 teaspoon vanilla
3/4 cup cooled espresso – I used decaf in an attempt to lessen caffeine 🙂
3 Tablespoons Kahlua – can be omitted for non-alcoholic version, or replaced with rum or whatever you like
1 package Lady Fingers – those I purchased were small, so the second time I made this I bought two packages so I had a more complete layer of them (the dish I used may have been bigger, and was oval, so…) I put the remainder in the freezer for next time.
Cocoa Powder for dusting
Optional – chopped toasted nuts
Directions: Add cream to bowl and mix at medium speed until it begins to thicken. Slowly add sugar and vanilla; continue beating until stiff peaks form. Mix a bit of the whipped cream into marscapone to soften it further, then gently fold marscapone into whipped cream.
Combine coffee and Kahlua in shallow bowl. Quickly dip both sides of each Lady Finger, then set in bottom of 8 x 8 or similar sized pan. When you have covered the bottom, spread half the cream mixture evenly over the top. Repeat layers, smoothing the top. * Dust with a pretty heavy coating of cocoa powder. Sprinkle with chopped toasted nuts if desired.
Refrigerate for 3 hours or up to overnight before serving. will keep nicely in refrigerator for 2 to 3 days (if you don’t eat it all right away!
Notes * : Can be frozen. Before dusting with cocoa, wrap with plastic wrap and then foil. Freeze up to three months. thaw overnight in refrigerator. Dust with cocoa a few hours before serving.
Like many of you, inferred by the lack of flour on the grocery shelves, I have been doing more baking recently.
I had planned on doing this after I left store proprietorship in an effort to improve my baking skills, since I am not a great baker. I love to cook and am rather fearless, and I think pretty good at it.
When I was in high school I felt like cooking something one day, so looked through my mom’s well-worn copy of Betty Crocker to see what I could try given which ingredients were on hand. I found cheese soufflé and promptly got started. When my mother came home, she was astounded – she had always been too intimidated to try a soufflé. Since I knew nothing of a souffle’s finicky character, I had proceeded without concern and was completely successful. Cheese soufflé became a pillar of my arsenal of recipes. In fact, still while in high school, I had two friends over for a “nice” lunch. I used my mother’s cream bone china plates and the good silverware. And what a beauty my lunch was – ripe, Michigan tomato slices, steamed broccoli and my cheese soufflé! A feast for the eyes! Unfortunately, Debby didn’t like tomatoes (which I knew and had forgotten) and Mary Kay didn’t like broccoli. But no matter – after I made them appreciate how pretty my “plating” was, I swapped Debby’s tomatoes out for Mary Kay’s broccoli and everyone was happy. I don’t remember what I served for dessert. Perhaps ice cream.
Baking, despite an earlier friend’s interest, didn’t really grab me. Maybe because this friend always wanted to bake a cake when I was at her house, and I didn’t particularly care one way or another, and so would agree. She’d greet me at the door, asking “do you want to bake a cake? I’ll ask my mom!” And off she’d go to return a minute later with permission granted along with the caveat that we clean up our mess. Years later when my mom told me she was puzzled that Mrs. Clancey thought I must be a good baker since I’d always wanted to bake when I came over to see Marilyn, I realized I had been used! And I don’t have any recollection of even eating any of that cake!
Of course, I made cookies, and fudge and boxed mix cakes. But there was always something of a struggle – the first batch of cookies was underdone, the last was always burned. I think I was so happy to be done rolling, or scooping, or cutting, I invariably forgot that last sheet in the oven until I began to smell them burning. It was complicated by the fact that while I own several cookie sheets, each is a different size and material. I will look at them in the stores, but get confused over which might be best, and not wanting to waste my money on something that won’t give stellar results, walk away empty-handed only to be frustrated next time I decide to make cookies.
Cakes weren’t much better. I remember a sheet cake I made – twice – for my son’s birthday. It was even from a box, but didn’t quite rise even though I’d followed the directions carefully. Or the scones I made from a mix that turned out a batter that was more like cake batter. Luckily I had a second mix, so kept adding until it was the right consistency, and was able to turn out some scones. Later, I reviewed where I had gone wrong, and ended up discovering that my American made Pyrex 2 cup measuring cup was not calibrated correctly! I still have it, because it’s handy, although I don’t use it for measuring. Just recently, amazed that this really could be true, I checked again, using measures I know to be accurate. Sure enough – at the two-cup mark, viewed correctly, at eye level, it contains three ounces too much. No wonder my scone batter was so thin!
I have managed some successes. Flourless chocolate decadence, a to-die-for lemon cake, a spectacular pear/cranberry tart with almond flavored filling that I would show my guests in its pre-cut beauty before serving. My mother-in-law’s brownie recipe I now avoid due to indigestion! I would make Christmas bread with my son every year from an old friend’s Swedish family recipe. It used yeast, which was a big deal to me, and was braided, and we’d top it with slivered almonds and colored sugars. So pretty, and so fragrant with cardamom, it made nice gifts if we could part with a few loaves!
Usually, I would bake as part of a menu I was putting together, or as a celebratory stand-alone treat. It wasn’t something I had time for or particular interest in.
On the other hand, I love cooking and trying new recipes. It is something I do every day, after all, and I get tired of my repertoire. So I love cookbooks, especially those with pretty, inspiring pictures!
I have confidence as a cook. I feel as though I understand the science behind it, so I can alter a recipe, or move ahead with confidence, knowing that throwing more or less carrot in, for example, will not throw off the whole thing. I know to make a sauce I need a fat, a starch and a liquid, so can play with what I have. No chicken broth? How about some wine? I find cooking to be very creative, and I savor that.
I felt less confident grilling, and over the past few years have improved immensely. Yet again, my tools frustrated me. We had a charcoal grill and I could never get the timing of the coals just right. Chicken would come off the grill either raw inside or burned on the outside. Or both! Since I was the one with the interest, my husband gifted me with a gas grill several years ago for our anniversary and voila! I can grill!! I have even spatch-cocked chicken, thank you very much!
So baking is my next hurdle. I know it’s the careful measuring, the mixing of dry, and then the wet. The whipping of egg whites to the proper consistency. Less slap dash than cooking – more of a science, but still an art. Hmmmm.
I fell in love with one of the cookbooks I ordered for the shop – Hannah Queen’s Honey and Jam. It’s subtitled Seasonal Baking from My Kitchen in the Mountains. I love the look of this book – the old-fashioned tea towel looking binding, reminiscent of one your grandmother would have owned. It’s organized seasonally in order to take advantage of what is fresh and peak, and she includes tips for buying and storing fruit and vegetables used in her recipes. A food photographer by trade, Hannah’s photos are surely inspirational, and make this book a pleasure to read. She is from the Appalachian Mountain area of Georgia and there are many photos of the area’s fruits, flowers and other rural details.
It was my intention to delve into the approachable recipes in this book, but have only fairly recently done so. Several weeks ago I made the Spiced Parsnip Cake with toasted Walnut-Brown Sugar Glaze. It was pretty amazing! I like parsnips anyway, and this was like a carrot cake with a bit less sweetness. Especially warm, I could pick out the flavor of the parsnips, and we decided a nice dollop of freshly whipped cream would be an over-the-top addition!
I am learning some things, which is the idea, right? I was making the Lemon-Rosemary Custard Cake, which works like those Bisquick Impossible Pies. Remember those?
What I learned:
“Room Temperature” is subjective. The recipe called for two cups room temperature milk (I did NOT use my Pyrex 2-cup measure!) to be mixed with a combination of egg yolks and melted butter that had cooled a bit. Well, on that day, my room temperature was only about 64 degrees. So even though I had warmed the milk a bit, it was not what most people would call room temperature, which I’m guessing would be closer to 70 degrees. As a result my butter/egg yolk mixture sort of lumped up when I began adding the milk. So I heated the remaining milk some more, and beat out the butter lumps as best I could.
Finely Chopped does not mean finely minced I think I over minced my rosemary and it sort of disappeared in the batter. I will try this again and make sure my rosemary and lemon are more flavorful.
Last week I tried a Spring recipe using rhubarb, as I have some sprouting up in the yard. It is Rhubarb Kuchen, and I was making it early (I thought) because I was going to have it as a dessert after a braised red cabbage and pork loin dinner.
I had double-checked my ingredient list, and found it called for yeast. Checked in the refrigerator – I had two envelopes – yay! But the expiration date on both was a year ago. So I planned to buy more yeast in case what I had really was no good. Also more flour, since I’m baking now! Well, you know. I went to the store, where our desire is to “grab and go right now”, and the whole baking section was pathetic. Not only was there no flour, which I was okay on, there was no yeast! So we spent way longer in that aisle than I would have liked, looking for yeast.
I decided I would try the yeast I had. Dissolving the yeast in warm water was the first step in the recipe, so I figured I would see how it went. If neither envelope worked, I would look for another recipe. And during the five minutes I waited to see if the yeast responded, I could measure out my flour, get the eggs out and warm them in warm water (see, I’m learning) and find all the spices I’d need.
What I learned about yeast:
The Use By Date on the package is probably a decent indicator of whether the yeast will work. I carefully took the temperature of my water, mixed the correct amount with the yeast in a cup and added a pinch of sugar, as suggested on the packet. Then I worked on getting the other ingredients prepped. Five minutes later the mixture looked pretty much as it had when I first mixed it.
But sometimes it will still be good! While I waited to see if my second envelope would perform, I looked through another cookbook for a kuchen recipe that did not require yeast. By the time I had found one, I checked my cup of yeast, and it was nice and foamy – yay!
Yeast takes longer to rise in a cool room. As I mentioned earlier, we keep our house quite cool, and when my batter didn’t seem to be rising, I remembered my grandmother had a rising box that was heated just by a light bulb. So I turned my oven on for a minute, then off, and placed the bowl of batter in the warmed oven, and it did the trick!
When it says “punch down the dough”, but it’s really more of a batter, I could use a spoon instead of my fist….
The Rhubarb Kuchen was great. It was finally finished with the rest of my dinner (so much for starting early!). My only complaint is that it didn’t last long enough!
I have recently created a section on our website called The Bookshelf . It’s in the pull-down menu under For Home, and I will be putting books here that I have left. Of some I have only one or two copies. I have five copies of Honey and Jam, I believe. It would make a great Mother’s Day gift for someone who likes to bake, or for someone who would like to learn – I think the recipes are not daunting, and do not have too many steps.
What a whirlwind January was! I can’t tell you how much all the well-wishes and praises of the store mean to me. I knew you were all a part of my community, but I guess I didn’t realize that you saw me as a part of yours. I am honored!
Our staff had a little celebration at the end of our last day, which was fun, but bittersweet. The evening of the next day, which was spent packing, my fellow merchants hosted a Happy Hour to say goodbye. I was moved to tears when presented with a beautifully framed postcard from 1986 announcing the opening of Crackerjack! I had completely forgotten I had even sent one out, but Ally found it in the electrical room at Wallingford Center.
Since the first of February, and moving, resting and taking stock (literally!), I have been working on getting the website updated to reflect what is actually available. Please be patient, and contact me directly if you are looking for something in particular!
We had a lot of fun at the Sale Preview Party, and sold a lot of wonderful things. But there is still more to be had! We will be open regular hours through Wednesday January 29th, and then we will close our doors.
Stop by one last time to scoop up some deals and say Goodbye! We have a guestbook at the entry, if you would like to write something for us, share some memories or thoughts as we part ways.
Thank you so much for your patronage over the years and for supporting this small business!
The website will remain active for the time being as we will continue to sell Tintin and some of our artists’ work online. It’s a Process!
We’re looking for an enthusiastic and energetic sales associate to join our tight-knit staff! Must be friendly, reliable, responsible and like art. A knowledge of craft processes is a plus, as is customer service experience and an interest in learning about small business. All personnel contribute to a pleasant customer experience by keeping the store clean and bright, well-stocked and welcoming. Duties include gift wrapping, assisting customers, cleaning, re-stocking and more! Candidates must be professional in appearance and demeanor, and be available some evenings and weekend days. IF YOU, OR SOMEONE YOU KNOW, IS INTERESTED, PLEASE COME IN TO DROP OFF A RESUME AND FILL OUT AN APPLICATION!