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Dimanche Roast: Chicken with Potatoes & Plums

October 5, 2014 By Lauren

sunday mealYears ago, while traveling through France, I had the good luck of my train getting terribly–I’m talking four hours at a standstill, day turning to night, plans for a transfer toward Florence going, going, gone–delayed.  I say good luck because this delay somehow landed me in the care of Laurence–a fellow passenger with a kind heart and a keen eye for those in need of care–and her sweet family in their sweet home in Lyon.  While there, I had my first experience of the French Sunday, or Dimanche as they say, and, specifically, the Sunday roast:  the French translation of our Sunday brunch, a slow-cooked meal requiring little in the way of preparation, typically enjoyed in the late afternoon and amongst family and extended family and, in this case, stranger from a train.

Dimanche in Geneva, as I’ve experienced it thus far, doesn’t stray too far from what I first encountered in Lyon.  A late start to the morning, coffee over newspapers at a neighboring cafe, some hours in a nearby farmer’s market meeting L’s family and eating falafel and drinking ginger juice in the sun, the selection of vegetables, cheese, cut of meat, type of wine for our own Sunday roast, then home, where we’ll truss or marinate, chop or not, toss everything into a dutch oven and then into our oven-oven and spend the roasting hours looking at old books or reading new ones, cleaning the bathtub or watering the plants, calling my family or sweeping under the bed, writing postcards or taking a walk around the neighborhood, tending our physical nest or our metaphysical one until it’s ready.

In effort to spread this cozy Sunday feeling, I’d like to introduce the Dimanche Roast: a series of nourishing recipes that require little preparation and that give you those empty roasting hours to enjoy your Sunday however you like it.

This Dimache Roast took ten minutes to prepare.  The plums caramelize during roasting, coating the potatoes with a kind of savory-sweet jam that brings this simple meal into other-worldly territories. We only had seven small plums on hand, but I would definitely recommend using more for maximum dimensions of jamminess.

Some brief notes on choosing a chicken:

The majority of our meat birds come from only one type of chicken: the Cornish Cross.  These birds has been hybridized, or engineered, to function in factory-like conditions, with a factory-like emphasis on productivity.  They are, essentially, a “chicken” only in name, having lost much of their cleverness, their vigor, and, in turn, their nutritive value through this hybridization.

Even “free-range”, “pasture-fed” birds may be of the Cornish Cross variety (you can spot them by the size of their unusually large, ahem, breasts).  Unfortunately, “pasture-fed” is a misnomer in the case of these birds, as they lose their ability to stand (those big breasts are heavy!), let alone forage about, within a few weeks of their short lives.

Heritage breed birds, on the other hand, are chickens as they naturally evolved to be: foragers of leaves, seeds, berries and bugs, they know best how to nourish themselves and, in turn, provide the best nourishment for us.  Their names evoke places both distant and near, Rhode Island Red, Blue Andalusian, White Crested Black Polish, and can be indicative of their plumage or (if they’re layers, as well) the unique color of their eggs.

If heritage breed birds are unavailable in your community, perhaps an inquiry to your local farmer would be fruitful.

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Dimanche Roast: Chicken with Potatoes & Plums

Ingredients

  • 1 whole chicken, trussed
  • 8 small, new potatoes, halved
  • 10 ripe plums, halved
  • 1 yellow onion, chopped
  • 2 cloves garlic
  • 1 lemon, chopped & sliced
  • 1 knob ghee
  • salt & pepper, to taste

Directions

  1. Heat oven to 350F.
  2. Rinse chicken with cold water, pat completely dry. Stuff with halves of lemon, onions, and garlic. Slice upper layer of skin and rub ghee under skin. Place thin slices lemon under skin. Salt chicken.
  3. Heat dutch-oven on stove on medium heat. Once nice and hot, place chicken top-side-down in dutch-oven. Let sear for a few minutes, then turn onto opposite side. Remove dutch-oven from heat.
  4. Add halves of potatoes, onions, and plums to dutch-oven. Add knob of ghee, salt and pepper to taste. Cover dutch-oven with lid and place in oven. Let roast for 90 minutes.
  5. Slice into breast to see if it's done.

Enjoy a long meal with your loved ones.

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Filed Under: Chicken, Dinner, Fall, Recipes Tagged With: chicken, dinner, plums, potatos, roast, sunday

Holy Toast

May 26, 2014 By Lauren

eggs

It all begins with the egg.  From expecting mother to first flock of wild geese to, in certain creation myths, emergence of mountains, sea and sky.

Cosmic egg, who split apart to create our universe, without which all would cease to exist.

Familiar egg, from unspecified chicken, nestled in styrofoam or cardboard among 11 others on grocery store’s shelf.  So distant from ancestral egg, laid by jungle-dwelling fowl in rain forests of Southeast Asia, egg of “hen fever” breeding craze in the mid 1800s, egg of grandma’s backyard coop.

Since the first domestication of the chicken in around 7500 BCE, there has been a flattening of diversity within the species for the sake of economy.  Currently, all meat and laying birds are descendants of only four breeds of chickens; startling considering that there are over 60 breeds of chickens in France alone, and even more startling considering that many of these birds are shuttled from the lab where they were incubated to the fluorescent-lit factory “farm” without ever seeing sunlight.

Nutritious egg, whose yolk is a reserve of energy converted by the hen from leaves & seeds, each leaf a reserve of chlorophyll, sun energy, and so it could be said that each egg contains a bit of sun.

A glance at the nutritional content of the egg astounds:  egg protein contains all of the essential amino acids, a protein so complete that eggs are used to measure the protein content in other foods; its yolk contains high percentages of vitamins A and E, as well as the fat to help absorb them, vitamin D, some B-vitamins, calcium, iron, selenium, zinc, and the good kind of cholesterol which, considered all together, help to keep your stress levels down, your moods balanced, your bones and immune system strong, and to promote a general feeling-good feeling.

Tragic, then: the egg-white omelette, the fried egg cooked stiff, all that runny yolk sunshine gone or oxidized.

Oxidation, which occurs when a yolk is cooked to stiffness, causes a denaturing of its nutrients as well as a sort of “denaturing” of its cholesterol.  Oxidized cholesterol is the reason why cholesterol has gotten a bad name.  In order to protect our bloodstream from being filled with cholesterol, our blood vessels lack receptors for it.  They do, however, have receptors for oxidized cholesterol, which, when consumed in abundance, increases the risk for arterial plaque formation and, ultimately, leads to cardiovascular disease.  This is why it’s better to enjoy your eggs on the softer-side.

Tragic, too: the factory “farm” raised hen, whose feed consists of corn and soy and even, in some sad cases, the remains of “spent” hens.  (!!)  No trace of sun-energy, not to mention ethics, in those eggs.

The breed of layers utilized in these “farms” have been genetically modified, as well as externally manipulated to produce the maximum amount of eggs in the minimum amount of time.  For example, the use of fluorescent lights trick the hens into laying eggs, not only in late spring, summer and early autumn when grasses and grubs and sunshine are plentiful, but year-round.  Exhaustion of hens is profuse and most layers last only a year before becoming feed for the next inventory of hens.

Choosing eggs from heritage-breed hens raised on pasture–green grasses, grubs and sunshine–is tantamount not only to whole nutrition, but also to disassembling a dysfunctional “farming” model.

This is a simple recipe that goes by many names:  toad in a hole, bird in a nest, and, for the more literal among us, hole-y toast. The name hole-y toast was introduced to me by a dear friend this past summer and, while at first I appreciated its strictly business approach of describing a process exactly, it’s quickly evolved into metaphor for me.

Holy toast because what’s more sacred than a simple, nourishing breakfast that features a kind of liquid sunshine?

Or maybe it’s that the last bit of bread (the “hole”) looks a bit like a communion wafer or, after it’s sopped up all the plate-yolk, the sun.

holyweb1

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Holy Toast

Ingredients

  • 1 egg, (from a pasture-raised, heritage-breed hen)
  • 1 slice whole-grain, sourdough bread
  • 1 knob ghee
  • pinch salt, to taste

Directions

  1. Cut hole in center of bread. Heat knob ghee in skillet on medium heat, then place toast in skillet and crack into hole.
  2. Let cook 2-3 minutes, then flip and cook an additional 2 minutes.
  3. Season and serve with fermented hot sauce
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References:
Fallon, Sally, 1999, 2001.  Nourishing Traditions.  Washington, DC.  Newstrends Publishing Inc.
McGee, Harold, 1984, 2004.  On Food and Cooking.  New York, Scribner.

Filed Under: Animal, Breakfast, Egg, Recipes, Spring Tagged With: breakfast, eggs, holytoast, toast

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