Thursday, June 9, 2011

Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes

Brunty Farms Chickens
Ever fantasized about keeping a few chickens as pets and enjoying a bounty of fresh eggs?  I have, but fortunately Jeff & Mel from Brunty Farms do all of the hard work, and I just get to enjoy the eggs and chicken as part of my CSA.  CSA and farming season is off to a bit of a difficult start this year due to the nearly constant rain for most of the spring, which has pushed back farmers ability to get plants into the ground and thriving.

But the chicken and eggs have started coming, so I was delighted when I found Janice Cole's new book, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, for sale in a "real" bookstore, Fireside Books, in Chagrin Falls.

Although her husband wasn't as excited about the idea of having chickens as pets, Janice ordered an Eglu chicken house, got three baby chicks, and let the adventures begin.  Between the seasonally arranged recipe chapters, she shares hints & tips for future backyard chicken keepers, and documents her first year with her "girls", Lulu, Cleo, and Roxanne.

The recipes, featuring either chicken or eggs, are mouth watering.  I selected the Charred Tandoori Chicken with Mint, and the Blueberry Sour Cream Tart as my first recipes to try from the book, but I have several others tagged to make soon.  

I contacted Janice, and she generously agreed to allow me to share a recipe with you.


Charred Tandoori Chicken with Mint - Used with permission from Chicken and Egg: A Memoir of of Suburban Homesteading with 125 Recipes, Janice Cole, Chronicle Books, 2011

8 oz plain yogurt (I used my last jar of homemade yogurt)
4 garlic cloves, coarsely chopped
1" piece of ginger, coarsely chopped
3 T canola oil
2 T fresh lemon juice
1 T ground cumin
1 T ground coriander
1 T paprika
1 t kosher salt
1/2 t pepper
1/4 t cayenne
1/4 c chopped mint, plus 1 T
8 pieces of chicken

Measure all ingredients, except mint and chicken, in blender and blend until smooth. Stir in 1/4 c mint.

Cut three 1/2 = 1" deep slits in each piece of chicken to allow marinade to penetrate. Drop chicken in bag and pour mix over and massage to coat. Marinate 6 hours or overnite.

Preheat grill to medium. Oil grill grate. Grill chicken, covered, turning every 5 minutes, til cooked thru, about 25-30 min. Move to cooler area of grill if browning too quickly.

Serve with chopped mint for garnish.


 
Here is the Sour Cream Blueberry Tart.  It was delicious! The recipe called for orange zest, but I didn't have one on hand, so I subbed a teaspoon of orange flower water.  Janice glazed her berries with warmed red currant jelly; I used the Blackberry with a Hint of Bourbon I made last summer.  Awesome!

I am looking forward to trying more of the recipes, and there are plenty in the book to choose from.  

Blueberry Sour Cream Tart 

1 comment:

  1. The chicken looks amazing - I hope my store bought yogurt works as well as your homemade one.

    ReplyDelete

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