Pomegranate – Lime Chicken

Posted on June 18, 2011 by Kathy

I love roast chicken. It’s simple and requires minimal effort. So I try to remember that and roast them occassionally. This want to roast chickens is encouraged by my mom who manages to give me at least one bird everytime I see her, to be fair she has connections that leave me with a mighty tasty and local bird.

This is an especially simplistic chicken to cook and I love the method of cutting it down the breastbone and splaying it open. I won’t lie I was entertained by this method simply becasue I learned of it as spatchcocking the chicken and it was a phrase that amused me greatly. There’s something very fantastic and decadent about this chicken – but it’s neither, I didn’t even rub butter on this little bird before roasting it! I roasted this chicken because a: I had it and it needed to be used up and b: I had a LOT of POMwonderful juice in my fridge (not that I’m complaining, that stuff is delicious). I loved it. BF loved it; which is an accomplishment as he so rarely likes chicken and, in general, thinks it’s boring. This was a great mid week dinner paired with a simple side salad – seriously the simplest, some fresh greens (from Kimball Farms, keepin’ it local here) with vinaigrette on it. But it felt decadent.

Since there’s only BF and I our meals are typically very small with few leftovers (well I aim for that, most of the time) and roasting a whole chicken always leaves the “but what about the leftovers” question dangling; but a pomegrante glazed chicken was just too tempting an idea to pass up. We probably would have sipped the pan juices if we’d had the space after the actual food, they were that good. And the leftovers made a fantastic chicken salad the next evening.

Pomegrante-Lime Roast Chicken
Note: This is an entirely original recipe from ME! But I encourage you to make it for yourself, maybe with lemon, or some thyme.

1-8oz bottle POMwonderful, pomegranate juice
1 Lime, cut in half
1/2 tsp coarse kosher salt
1- 4-5 lb roasting chicken, gizzards removed and cut down the breatbone

Preheat the oven to 350 degrees. In a roasting pan, I like the oval ceramic dish I have from Ikea but anything that’s about 2″ deep and will hold your spatchcocked chicken will work a 13″x9″ pan should do it, splay your chicken out rib side down, so all the skin is facing up. Rub the chicken all over the skin with 1/2 of the lime, making sure to squeeze all the juice out onto the bird. Cut the second half of the lime into rounds that look like wheels (see my picture) about 1/4″ thick and place them all over the bird. Pour the pomegranate juice on the chicken evenly making sure to coat everything with the juice. Sprinkle the whole thing with salt. Roast for 20-25 minutes per pound until the juices run clear, basting once about half way through with the pan juices. When it’s fully cooked the chicken will smell delicious and doesn’t need any work, aside from eating. Serve with the pan juices and a side salad of greens you got at the farmer’s market.

Baked Asparagus and Chickpeas

Posted on May 29, 2011 by Kathy

Spring has finally moved in and is rapidly approaching summer here in Boston and I am simultaneously thankful and irritated. The thankfulness comes of knowledge of fresh and local produce that will soon be gracing my table and kitchen and the irriation comes of horrible spring hayfever. I know we all have it on heavy pollen days – the runny nose and itchy eyes come with the territory, but just once I would like to smell the lilacs and not sneeze for the rest of my walk home. But the produce – that I can get behind. With the city’s seasonal farmer’s markets starting up I’m getting impatient for food that tastes fresh again.

On a recent trip to the Dewey Square Farmer’s Market I was thrilled to see Kimball Farm with bunches of asparagus for $5 each. They were good and I was excited to be seeing produce that is creeping closer to home as the ground warms and green things start to explore the world. With the fresh asparagus comes the hope of greater things coming soon – tomatoes that taste like tomatoes (gasp), peppers that I want to eat, and fresh herbs that I’ll add to some greens (which you can get at your market now thanks to cold frames and awesome farmers), add a squirt of lemon juice and call it dinner. But we’re not quite there yet. For now I have some root vegetables left over from the winter and this farm fresh asparagus – the first sign of summer actually coming to stay.

I love asparagus, especially the tender green shoots that are no bigger than a pencil and burst with a sweet and green flavor; it’s filling and delicious. I basically turn BF and I into vegetarians while asparagus is in season, buying it in quantities that make most people look at me strangely, and gently roasting it with chickpeas at least twice a week. I’m obsessed. And it’s soooo worth it. We aren’t vegtarian eaters usually – add a sausage or some chicken to our meals and we’re happy campers but this roasted asparagus dish is fantastic and when I made it the other night as a quick meal, BF asked me to make it again. I was so surprised you could have knocked me down with a feather, a quick and easy meal that’s cheap and delicious – oh yeah I’ll make it again (and again and again).

The best part of this “meal” if you want to call it that, is that it’s virtually effortless – remove the bottoms of the asparagus, cut it into finger lengths, and toss it with some oil and spices. It’s a meal! Veggies! Protein! I suppose you could do it as a side, but it’s delicious on it’s own. I like it with sweet potato fries – which is a great way to use up the tail-end of those wintered-over potatoes that are hiding out anyway.

Baked Asparagus and Chickpeas
1 bunch asparagus, woody ends broken off and cut into 2 -3 inch pieces
1 can chickpeas, drained and rinsed
1 Tbs olive oil
1 Tbs balsamic vinegar
1/2 tsp coarse kosher salt (any coarse salt is fine here, it doesn’t need to be kosher)
1/2 tsp garlic powder, to taste (rosemary is nice here too, or whatever other spices you’re in the mood for)

Preheat the oven to 350 degrees farneheit. Add the asparagus and chickpeas to a 2 inch deep baking dish (I use a 13×9 glass pan) and drizzle the olive oil and balsamic over them. Gently toss the asparagus/chickpeas with the oil and balsamic (this can be done in a bowl if you are not confident of your abilities to keep them in the pan). Add the salt and spices and give everything a final toss to evenly distribute the spices. Stick the pan in the oven for 20-25 minutes until the asparagus is tender and a little wilty. The asparagus will be fantasic and the chickpeas crisp up so much that you will chase them around your plate until they’re gone. I promise. This makes a great entree meal for two (with sweet potato fries, of course) or as a side for more. Deee-licious.

Tide Mill Whole Chicken Soup

Posted on December 6, 2010 by Kathy

In my previous post, I mentioned my nasty-all-consming-really-gross head cold. Honestly, it was just a cold, but I’m kind of whiny and the thing that I love most when I’m sick is soup, so I made some. Chicken soup to be precise, with one small whole chicken from Tide Mill Organic Farm! This was, by far, the best chicken soup I’ve ever eaten. [Editor’s Note: Agreed] And while, yes, it made my entire apartment smell divine, it also just hit the spot and made me feel better when I felt awful.

On my afternoon of staying home from work sick, I remembered a 2.5lb chicken in my freezer and the need to get it out of there (a very good choice on my part as the 2.5lb chicken was replaced by a 15.5lb turkey after Thanksgiving). I pulled the chicken out and rifled around in the fridge, emerging victorious with parsnips, leeks, celery and carrots. Such fortuitous finds (I hadn’t been to the grocery store in a bit; that I had any veggies in the fridge that were still good was a surprise!).

I threw my whole (frozen) chicken, 2 of the leeks cut into 4 inch lengths and rinsed, half stalks of celery, 3 crushed and peeled garlic cloves, split parsnips and lengths of carrot all into my trusty 6 qt Le Creuset Stock pot (I love this pot, BTW), covered the whole thing with water, and walked away. In about half an hour, my apartment started to smell divine, even through my stuffed-up nose; I couldn’t wait for the soup to finish. So here it is, a basic and delicious chicken soup. And it will make you feel better if you aren’t feeling well. I swear.

Kathy’s Homemade Whole Chicken Soup
Note: I didn’t add any starch to this soup with it’s initial making, but the second night I added rice and it was wonderful, so maybe try that if you want it to be more substantial and less brothy! Alternatively, you can use premade broth and poach a couple of boneless skinless chicken breasts in it, then shred them to get the soup without the homemade stock.

For Soup Broth
1 small whole chicken (2-3lbs)
3 whole leeks rinsed and green ends trimmed, cut into 3 inch lengths
2 parsnips, ends cut off and cut into 3 inch lengths
3 cloves whole garlic smashed with a knife
2 whole carrots, ends trimmed and cut into 3 inch lengths
2-3 stalks celery, rinsed and cut into 3 inch lengths
water to cover (4 cups)

Add the chicken (sans gizzards) and all of your vegetables to a stock pot and cover in water. Turn your burner on low-med and let the whole thing simmer for 1 – 1 1/2 hours. Everything will smell amazing. Remove the chicken from the broth to a cutting board to sit for a minute and cool. Strain the broth from your pot into a bowl reserving both the liquid and the strained out solids, I love a metal mesh strainer for this, it can handle the heat and is super cheap! Return your solids to the pot you initially had them in, leaving the broth in a clean pot. Skin your chicken and remove whatever meat you want from the bird. Add the skin and chicken carcass to the pot you put the strained out vegetable solids in, cover this with more water and let it come to another simmer. You can reserve this broth for another soup later, or freeze it; it’s pretty great for that.

For the Soup
Meat from 1 small chicken, shredded or 2 chicken breasts (3 thighs) poached in broth and shredded
4 cups of broth
1/2 red pepper cut into 1/2 inch pieces
1/2 green pepper cut into 1/2 inch pieces
1/4 cup celery, cut into 1/4 inch pieces
2-3 carrots cut into 1/2 inch pieces
1 leek, rinsed/cleaned and cut into 1/2 rounds
2 garlic cloves, smashed and minced
1/2 cup rice or egg noodles (optional)
salt and pepper to taste

In a large pot, sauté the leeks, onions and garlic over medium heat until fragrant and soft (3-4 minutes). Add the celery and carrots and sauté until soft (another 3-4 minutes). Add the peppers and stir until soft (1-2 minutes). Add the broth and chicken and let the whole thing come up to a simmer. Add salt and pepper to taste and lower the heat to low and continue to simmer for another 15-20 minutes. If you are adding the rice/noodles, do that now and let them cook through. Serve this soup with a pat of butter on top and a big spoon. It’s comforting and delicious for the cold and flu season; bring it to someone that’s sick. They’ll appreciate it. I swear.

A Visit to Tide Mill

Posted on December 1, 2010 by Kathy

I’ve been a bit MIA for the past couple of weeks, and I am truly sorry about that. From an incredibly nasty cold and what seemed like a birthday every other day (okay not every other day, but it felt like it; I’ve celebrated 5 birthdays this month), to the Thanksgiving holiday, I’ve barely had time to check my email, let alone check in here. But here I am, finally, after the madness and driving that going home for the holidays entails. There was little traffic and there was still Maine and my parents house that sits just inland enough to be warm and not too windy. And there was a farm. Tide Mill Organic Farm to be specific.

Tide Mill Farm is a wonderful place where they go carol to the cows and host an autumn ball. My mom has been working at Tide Mill for about three years now and always comes home with stories; a chicken with a crooked beak that was terribly friendly (they named him Crooked Beak and hand fed him) or having “tea-time” to break up one of the long turkey slaughter days. My mom only helped with turkey slaughter this fall, but was there this past spring for a lot of the chicken slaughter, helping with seedlings, and to see newborn piglets.

Tide Mill Organic Farm has been run by the Bell Family for nine generations in Edmunds, Maine. The sixteen-hundred acre farm property sits right on the coast and makes me jealous of the views that the cows get from their pasture.

My mom and I drove the three miles over to Tide Mill on Thanksgiving morning to meet Hailey, the oldest of Carly and Aaron’s children (she’s ten) making ice cream while Carly was putting her turkey in the oven. Carly and I chatted for a bit while my mom and Henry (the youngest at five years old) churned the ice cream and Paige (eight) bounced around creating a face on a red cabbage.

Then my mom brought me around the farm a bit. I met Llary the Llama,

many adorable piglets covered in spots,

and calves of all ages, from newborns (one to three weeks old and soso soft)

to some that were three months old!

They were all so cute, I couldn’t stop taking their pictures!

Tide Mill Organic Farm is a working farm that has been nationally recognized as a Bicentennial Farm. They are also a presence at the Common Ground Country Fair that is hosted in Unity, Maine every year. Tide Mill Farm also provides produce, and coordinates local items from COMOC (Crown of Maine Organic Cooperative), Gardenside Dairy, and Jessica Zanoni’s dairy products, etc. for the local co-ops in the area (which includes Calais, Lubec, and Machias) and their products can be found weekly in health-minded stores from Belfast to Bar Harbor and Calais. They are a great farm and a great presence in Washington County, teaching locals about local farming and sustainability.

Tide Mill farm raises their own pigs, cows, chickens, and turkeys. The farm also grows crops, hosts a small farm stand on Saturdays in the summer, and sells seedlings at the Whiting Village store at the end of May. They sell raw organic milk on the farm and you can buy their milk pasteurized in Maine as part of the Maine’s Own Organic Milk (MOOMilk) project. Also if you are in need of a wreath for your holiday season, why not check theirs out? If you want to learn more about them, check out the website and email them, they’re always willing to answer questions and want to help you learn more about what they do!

A huge thanks to Carly, Aaron, and the rest of the Bell family for letting me come wander and also to my mom for acting as tour guide! It was great to meet the calves, piglets, and Llary; and even better to use the produce in some of our Thanksgiving dishes! I can’t wait to come back next summer and see everything alive and green!