1. Wash and dry chicken
2. Turn bird breast side down. Using kitchen shears cut along the backbone. Cut along the other side of the backbone and remove (can be used for making chicken stock later).
3. Turn bird breast side up and press hard on breast bone with both hands to flatten chicken.
4. Remove wing tips if desired. Tuck legs and wings close to body.
5. Follow favourite oven or BBQ recipe.
*late 18th century (originally an Irish usage): perhaps related to the noun dispatch + cock
4 Large Eggs
coarsely ground salt and pepper
good bread for toasting
Tuck eggs in a saucepan in a single layer and cover with water to your first knuckle. On medium heat bring water just to the boil. (otherwise rubbery eggs!) Cover pan and remove from heat, letting stand 2 minutes by the timer. Remove and serve in egg cups immediately with toast soldiers. Eat with salt and pepper.
"The grave is without egg." - Ursula Le Guin
Upgraded Corn Fritters
1/4 c. flour
1 c. quick oats
1 T. sugar
1/2 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon
1/8 t. salt
1 c. buttermilk
2 T. melted butter
1 cob of corn cooked and cut off the cob
3 T. diced, jarred smoked red peppers
1/3 c. feta cheese. crumbled
Mix dry and wet ingredients after combining separately. Cook on a hot griddle till dry around the edges. Flip and continue cooking until golden.
Especially good with grilled and sliced London Broil and Rote Koln (red cabbage) or German sausages with homemade applesauce.
"Our" Plum Tart*
3/4c. plus 1-2 T. sugar
8 T. unsalted butter
1 c. unbleached, sifted flour
1 t. baking powder
24 halves of blue plums pitted 1 t. cinnamon
1. arrange rack in lower third of oven. Preheat to 350 degrees F.
2. blend sugar and butter in electric mixer. Add eggs, flour, b. powder and salt. Place in un-greased springform pan and press plums skin side down into the dough. sprinkle with cinnamon and sugar.
3. Bake 40-50 minutes till tests done. Serve warm or room temp. preferably with vanilla ice cream.
* I look forward to making this every fall. I don't know where I got the recipe originally. If it is yours, Thank you! Write me and I will adjust my title.
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
To bake the shell, heat the oven to 350 degrees F.
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
Thank you chef Tyler Florence.
This was a highlight of our weekend.
Sorrel is the first thing up in the garden.
Sorrel Soup French Style from
You will need a fair bit of sorrel to make this recipe, as it cooks down into a puree alarmingly fast. You can buy sorrel at some fancy supermarkets, a lot of farmer’s markets in the spring — or you can garden your own or forage for it. (If you want to plant it in your garden, you can buy sorrel seed online.) If you can’t find it, substitute watercress and use sour cream instead of regular cream.
Serve this with bread and a nice white wine, or a floral beer like a Belgian.
Prep Time: 5 minutes
Cook Time: 25 minutes
Mrs. Harton made us a wonderful Norwegian Apple Pie and confided that the few simple ingredients are hanging around in most kitchens. This was definitely more than the sum of those parts!
3/4 c. sugar
1 t. vanilla
1/4 t. salt
1 t. soda
1/2 c. flour
1/2 cup sliced almonds or chopped walnuts
1 cup diced apple, peeled.
Beat in the order listed with a wooden spoon. Pour into a greased 8 inch pan and bake 30 minutes at 350 F.
I am waiting for there to be enough to make stewed rhubarb, a dish I've eaten every spring since I can remember. I don't use a recipe, just eyeball it, but you want about
3 cups of rhubarb (cut in 1/2" pieces)
1/4 cup of sugar (or more to taste
1/4 cup of water
You simmer it all (15-20 minutes until it is all soft but not sticking to the bottom of the pot) It is best eaten chilled. It can be added to yogurt, top pancakes or pork...but i like it best made slightly sour and eaten on its own for breakfast. I always think of my Grandma pulling one of the great stalks from her northern garden and giving it to me whole* with a little sugar in the bottom of a mug and leaving me to the chilly spring morning with my snack. I can almost feel the pain in base of my jaw from that sour taste of spring ( a tonic she called it.)
* make sure not to give children the leaves since they are poisonous. In fact, you can lay the cut off leaves around the base of plants where you wish to discourage weeds or boil the rhubarb leaves and mix with water and soap for a natural insecticide.
My son gave me a wonderful Christmas present. It has my favourite things all wrapped up in one: history, culture, cooking and keeping notebooks....curious?? It's a book, (a signed copy, bless his heart! ) called Bought, Borrowed and Stolen: Recipes from a Travelling Chef. The idea is wonderful; based on her diaries as a child travelling with her family (her father made historical atlases) and then on her exploration of the food of other cultures as a chef, Allegra McEvedy turns what were essentially her notebooks on travel and food into a gorgeous and inspiring conversation (with the occasional salty word, just so you know.) As if the personal experiences, photos, ephemeria and delicious menus weren't enticement enough, she also shares photos of the knife collection she has made on her journeys. She has sought out a handmade knife from each country she has visited.
So why this note under Book of Centuries? (I knew you would ask.) McEvedy's knife collection immediately made me think of the way Mason's students would pick one special thing to follow and draw throughout the centuries, often in the same position on each page. (I am sure had McEvedy kept a Book of Centuries, she would have been drawing knives.) Beyond that even, there is a map on the flyleaf which appears to be a map of the world with the countries she has visited circled in coloured pencil. I had already had in mind to make the last map page of my Book of Centuries my hand drawn map of the world with a list of the countries I have traveled to listed on the lined page opposite with the dates of my journeys. This cinched it! Now, what to cook first??