Jane Grigson's 'English Food'

New gardeners, or experienced gardeners who move to New England from very different climates, often ask for recommended books that are appropriate to our region. This is a compilation of three related threads that were posted on the New England Gardening Forum. Some of these books are of most interest to New Englanders; others apply to gardening in general. Additional recommendations will be added as they appear. The first thread discusses whether books are still relevant in a time when the internet teems with information, some of it much more current than any publication can carry. There are also some book recommendations in this thread. The second thread is the main listing, with comments, of books New England Garden Webbers consider worth reading. The third thread concerns Thalassa Cruso, an Englishwoman who moved to New England, wrote many useful books, and hosted a TV show remembered with delight by many of us. ................................................................................................................................................................................................................................................ Proposed FAQ on recommended books Posted by claire z6b Coastal MA (My Page) on Mon, Jan 18, 10 at 14:39 I'm wondering if people think an FAQ on recommended gardening books would be useful. This could be either general gardening books or those specific to New England Regional gardening, and an easy format would be to just copy a thread like this so that individual comments would be included. What do people think? Please post your recommendations on the other thread, but just comment here or there if you think it's a good idea. Claire Follow-Up Postings: RE: Proposed FAQ on recommended books Posted by bill_ri_z6b (My Page) on Mon, Jan 18, 10 at 16:20 Claire, I have lots of gardening books. One of my first and favorites is a two volume set called "Exotica" by Dr. A. B. Graf. I bought it in the 70's for $75.00. A few years later I bought his book "Tropica" for $100.00. Now that's some serious money in those days! And although I did learn a lot from them many years ago, I find that browsing the internet is far more up-to-date. First of all, there are always changes in the taxonomy. I see many cases where the genus, species or even the family has been reclassified. Another thing is that seeing one single photo in the books gave me an impression of what I thought the plant looked like. Now, seeing some of the same plants online, with many more angles, perspectives and lighting conditions, etc. I have a new concept of many of them. Some are more attractive than I had thought, while others not so much. So I guess what I'm saying is that books are kind of old school where so many new plants and new ideas abound. Finally in these tough economic times, I don't know if people would care to spend money on books when the latest information is available for free. I know that some people still don't have internet access, but then again they wouldn't be on the forum anyway. RE: Proposed FAQ on recommended books Posted by corunum CT 6 (My Page) on Mon, Jan 18, 10 at 16:23 Yes! It's a great idea! And, good of you to do it. Read the other thread and saw that that was where I discovered Stein's "Noah's Garden". Without that posting, I would have missed that book. Also from the other thread,  "For general ambience of gardening and idiosyncratic gardeners, read anything by Thalassa Cruso, or anything by Beverley Nichols, or anything by Henry Mitchell.". I have already ordered a one cent copy of Cruso's "To Everything There Is a Season: The Gardening Year". As if that were not enough, I also discovered that I am an idiosyncratic gardener! That now replaces the moniker whacko eccentric.  Thanks, Claire. Jane RE: Proposed FAQ on recommended books Posted by claire z6b Coastal MA (My Page) on Mon, Jan 18, 10 at 18:04 Bill: I understand what you say about browsing the internet rather than reading books. However, you started browsing with a solid background gained from excellent reference books. I'm a happy browser, but my problems with the internet are always 1. Where do I start?, and  2. Who do I believe? I love my books, even the ones I haven't gotten around to reading yet. The information in them is already assembled and digested by someone who has some expertise in the field. I can read about a plant and then go and google for more pictures and more opinions and maybe interesting new cultivars. Believing everything on the internet is like believing everything in some of the more disreputable catalogs. I give preference to .edu or .org or .gov sites, and take .com sites with a varying amount of salt. Also, not everyone is equally comfortable searching the web or has the patience to dig through all the information available. Besides, it's fun to read about a gardener's personal experience - I discovered Thalassa Cruso about the same time I discovered Julia Child (they both had great TV shows). People still post questions on many forums about what books are recommended for gardeners, so the interest seems to be there. Whether it's worth doing a FAQ is another issue. Claire RE: Proposed FAQ on recommended books Posted by prairiemoon2 zone 6/MA (My Page) on Tue, Jan 19, 10 at 5:37 I had a smile on my face reading your three posts. I could agree with all of you. First I have to say Claire, that was the funniest line I've read in awhile. [g] "I love my books, even the ones I haven't gotten around to reading yet." What is so funny is that I completely understand what you are saying. :-) I've been horrified by the interest in Kindle. Just as iPods are quickly replacing CDs, I can see it won't be long before book publishers are going to be absent from the landscape. I think that's very sad. I grew up with books and they have a lot of value to me that is hard to put into words, above and beyond the obvious. And Bill, I see your side of it too. When I want information, the internet has become the first place I look more often than not. But despite that, I've often been disappointed with the information I've found. And there is too much of it, so it is hard to gather it all together and it's time consuming. I love information that has already been assembled and edited as Claire mentions, by an expert. But then again, I really value hearing many opinions about other gardener's experiences. So I do need both. Now I browse the library catalog a few times a week online and have books on reserve continually. So access to the internet has actually increased my use of the library. And Bill, your point about seeing many different photos on the internet, really struck a chord. A picture is worth a thousand words and multiple photos of something you have never seen, is even better. One book I would have really missed seeing was 'The Garden at Highgrove.' by Prince Charles of Wales. I love his garden and he and his gardeners grow organically. English gardens are my very favorite and his is amazing on a grand scale. He is coming out with a book on the environment this year, called 'Harmony' that evidently will include criticism of big business. Not that I am an admirer of him personally, but I do find his interest in organic gardening and the environment surprising and refreshing in such a prominent figure. Another English gardener, whose garden I greatly admire is Beth Chatto, who has a few books out. She has 'The Dry Garden' and The Damp Garden' but my favorite is'Beth Chatto's Woodland Garden: Shade-Loving Plants for Year-Round Interest'. Her book was the first time I found myself intrigued by her winter gardening choices. I love the way she has managed to combine cultivating plants in a natural setting in a seamless way. She elevates it to an art. See link to an interesting interview with her below. 'Meadows'by Christopher Lloyd is another favorite that has some memorable photos in it. Meadows like I've never seen in my life. Made me really long for a landscape that had meadows. Jane, I have not gotten around to reading 'Noah's Garden' yet, but I have heard many people mention it as one of their favorites. Thalassa Cruso is another author I haven't tried yet. Is she from New England? Here is a link that might be useful: Interview with Beth Chatto RE: Proposed FAQ on recommended books Posted by claire z6b Coastal MA (My Page) on Tue, Jan 19, 10 at 11:36 PM2: Thalassa Cruso was a young Englishwoman from a horticultural family who married an American and moved to New England. She immediately began to set up gardens here and had to deal with a new climate, new zones and new plants. Her books relate how she dealt with the new problems, the mistakes she made, and how she learned from them - all this with great humor and intelligence. A good read. Claire RE: Proposed FAQ on recommended books Posted by prairiemoon2 zone 6/MA (My Page) on Tue, Jan 19, 10 at 14:02 Claire, that sounds like a book I would find very interesting. Thanks RE: Proposed FAQ on recommended books Posted by idabean 5A (My Page) on Tue, Jan 19, 10 at 23:32 wonderful idea. I would contribute titles and read the recommended. Since I saw "Its complicated" I was thinking about rereading the Secret GArden. I don't think I've read it recently with the eye of a gardener. idabean/marie RE: Proposed FAQ on recommended books Posted by bill_ri_z6b (My Page) on Wed, Jan 20, 10 at 5:45 Claire and Prairiemoon, I used to watch Thalassa Cruso ("Making Things Grow") all the time. From some of your comments, I'm thinking that maybe because I have a solid background about gardening in general, which I acquired from such shows, as well as from the great old reference books that I had and I suppose from many years of gardening experience, that my interest has now shifted more to the "What?" rather than the "How?" do I grow. So, at least for me, the internet is the best source to find those new and exciting plants. I am particularly interested in finding lesser-known species of a familiar genus that is hardier than it's better known relatives and worth a try here in my zone 6 garden. Also, there are newer hybrids of more tender genera that have been bred for cold hardiness. And finally there are some plants that are seldom grown (for reasons unknown) that are perfectly hardy here but just aren't used. I certainly don't know everything (Can any of us ever?) but I do know the basics. So for me, the internet is the tool of choice, but I can see how good books might be best for someone who is starting out with gardening. And there aren't any TV programs that even come close to Thalassa's. Even with HGTV and all the other channels, the shows are almost ridiculously vapid when it comes to actual identification and culture of the plants themselves. They're geared toward the "WOW!" factor of the before and after yard makeover. They all seem to take place in California, in a flat suburban yard, neatly fenced or walled in. It goes from a scruffy, weed infested messy yard to a trendy but uninspired one.........must have a gravel patio, pergola, fire pit and water feature. Then the homeowner is required to say "Awesome!" a minimum of six times. I sit and wonder how long before the plants are dead and the pergola falls over.......... RE: Proposed FAQ on recommended books Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 11:35 Bill, I never gardened at all until the early 1980s when a friend of mine introduced me to vegetable gardening. I loved it and still do. I used to watch 'The Victory Garden' show. HGTV has really reduced their programming in the area of gardening. One show I have enjoyed is 'Gardener's Diary' which spends a whole episode visiting one person's garden of interest. Very worthwhile show which you can still catch reruns of, once in awhile. Sorry I missed 'Making Things Grow' I am sure it was interesting and educational. So, the FAQ on gardening books wouldn't be something you would use too much, maybe you could start a thread to share some of your favorite links to internet sites that have been helpful to you? I'm always looking for a good internet reference too. There's so many out there, it's hard to weed through it all to come up with the best sites. RE: Proposed FAQ on recommended books Posted by claire z6b Coastal MA (My Page) on Wed, Jan 20, 10 at 11:45 Marie (idabean): Please post your recommended books on the other thread (or here if you prefer). My intent is to take these two threads and combine them loosely so that each post is retained in each entirety. That way all the comments will be available on the FAQ. I did something similar to that with the How do I keep deer and moose from eating up my garden? FAQ although I may leave the dates in. Once I get the FAQ on the FAQ page, I can always add more recommendations as they come in. Claire RE: Proposed FAQ on recommended books Posted by bill_ri_z6b (My Page) on Wed, Jan 20, 10 at 12:26 Prariemoon, I had forgotten about "A Gardner's Diary" but I did watch it all the time. It was a last remnant of the type of programming that we should see more of. Intelligent and educational with nice photography. I have noticed that even the video talents of whoever does the shoots for some of the newer HGTV shows are sorely lacking. Underexposed or totally blown-out videos are common. I just don't think they want to spend the money for a real professional, just as they don't want truly experienced hosts. It seems the shows are more for good times and laughs during the makeover rather than to demonstrate good practices to us, or introduce us to some interesting plants, trees or flowers. I will post links to some internet sites that I find useful. .................................................................................................................................................................................................................................................... Recommended gardening books? Posted by ctreynard ) on Wed, Jul 23, 08 at 6:02 Hey, all! Looking to read some gardening books (perennial and botanical) that have knocked other people's sox off, or given you "aha" moments.... Any suggestions? Follow-Up Postings: RE: Recommended gardening books? Posted by arbo_retum z5 ,WinchstrMA (My Page) on Wed, Jul 23, 08 at 15:37 The Well Tended Perennial Garden RE: Recommended gardening books? Posted by amysrq 5 (My Page) on Wed, Jul 23, 08 at 17:27 Oh, that's nice to hear....my copy just showed up on the doorstep this afternoon! I also orderedYour House, Your Garden on the advice of a very experienced gardening friend. RE: Recommended gardening books? Posted by thyme2dig 5 (My Page) on Wed, Jul 23, 08 at 20:34 Another good DiSabato book is The Well Designed Mixed Garden. Dirr's Hardy Trees and Shrubs, and his Viburnum and Hydrangea books are good resources Time Tested Plants, Pamela Harper The Collector's Garden, Ken Druse Newcomb's Wildflower Guide is very helpful for identification RE: Recommended gardening books? Posted by davidinct (My Page) on Thu, Jul 24, 08 at 0:39 If the logistics, history and economics of world flower trade interest you "Flower Confidential: The Good, the Bad, and the Beautiful in the Business of Flowers" by Amy Stewart is worth a look. Starts with the somewhat tragic story of Leslie Woodriff who bred the "Stargazer" lily, touches on one of the last sweet violet growers in America, growers in South America, importers in Miami, the Amsterdam auction houses and high line florists in New York. For humor and some history of rose breeding, pick up Aurelia C. Scott's "Otherwise Normal People: Inside the Thorny World of Competitive Rose Gardening" RE: Recommended gardening books? Posted by ctreynard ) on Thu, Jul 24, 08 at 17:32 Wonderful suggestions, all! Keep them coming! :) RE: Recommended gardening books? Posted by claire z6b Coastal MA (My Page) on Thu, Jul 24, 08 at 18:04 For general ambience of gardening and idiosyncratic gardeners, read anything by Thalassa Cruso, or anything by Beverley Nichols, or anything by Henry Mitchell. For beautifully written and effortlessly informative books about native plants, read anything by William Cullina (formerly of the New England Wild flower Society). He wrote the best explanation I've ever read about why some plants grow well in acidic soil and others in alkaline. Claire RE: Recommended gardening books? Posted by emily06 72 (My Page) on Thu, Jul 24, 08 at 19:18 In addition to those already recommended: The Garden Primer by Barbara Damrosch Color Echoes: Harmonizing Color in Your Garden, by Pamela J. Harper The Damrosch book is a compendium which has helped this newbie gardener avoid big mistakes countless times. The newest edition also stresses organic practices.  The Harper book was truly "aha!" for me. RE: Recommended gardening books? Posted by terrene 5b MA USA (My Page) on Thu, Jul 24, 08 at 19:29 I love William Cullina's books and just ordered the one about Ferns, Mosses, and Grasses. Claire, why do you say that Cullina is formerly of NEWFS? Their website says that he is the nursery director. RE: Recommended gardening books? Posted by prairiemoon2 zone 6/MA (My Page) on Thu, Jul 24, 08 at 19:46 I've taken out a few of Cullina's books too. The library system even has that Ferns and Mosses book and I've borrowed it already. Barbara Damrosch has a wonderful garden! She and her husband Eliot Coleman hosted a gardening TV series called 'Gardening Naturally'. So I know she is a great gardener, but I took her books out and never warmed up to them. Sorry. Eliot Coleman wrote, 'The New Organic Grower' and'Four Season Harvest'. He is very innovative about organic growing methods and growing vegetables in New England. I have taken out 'The Garden at Highgrove' which was to me, a mesmerizing coffee table quality book about Prince Charles' efforts to renovate their royal property using organic methods. Gorgeous photos. I always mention 'Meadows' by Lloyd Christopher which is quite delicious to me. I find the photos again, very inspiring and satisfying and make me wonder how there is a gardener that exists that could create some of these landscapes. I have a real love of many gardens created by Piet Oudolf who has four books in our library system. 'Dream Plants for the Natural Garden' was a great one. I wish someone would invite him to come to Boston and design some of our public spaces. I'm sure I am forgetting some of my favorites. I did take a minute to see what was new in the library system and a couple of titles...looked interesting that I have not read yet.... 'The Authentic Garden: five principles for cultivating a sense of place', by Claire Sawyers 'The Magic of Monet's Garden: his planting plans and color harmonies' by Derek Fell If I remember the one I am forgetting I will come back. Have fun... pm2 RE: Recommended gardening books? Posted by claire z6b Coastal MA (My Page) on Thu, Jul 24, 08 at 20:40 terrene: I don't remember where I read it, but he's moving to the Coastal Maine Botanical Garden in Boothbay, Maine. He talks about the move on his web site. Claire RE: Recommended gardening books? Posted by diggerb2 z5oh (My Page) on Fri, Jul 25, 08 at 17:21 my aha book was sara stein's Noah's Garden. I just so enjoyed it after checking it out of the library 3 times, i had to go and buy it for myself. but its more about the philosphy of the garden that actual gardening. But nopw i know how to get lightening bugs in my yard and the neighborhood kids come to my house to catch them all of june and july. yes the book by HRH Charles about Highgrove is just lovely  and full of information on a grand scale. I liked the Botany of Desired by Michael Pollan. the book about growing Giant Pumpkins was a good read. i refer to it as backyard biggies-- but i think the title is Backyard Giants-- its a new book in the past year or so. Buried Treasures-- its a book about rare/exotic bulbs  was interesting to read. but i always suggest Noah's Garden. Diggerb RE: Recommended gardening books? Posted by moccasinlanding z8B AL/z5b MA (My Page) on Sat, Jul 26, 08 at 21:41 One of my very favorite books is by Roy Guste, SECRET GARDENS OF THE VIEUX CARRE. Long out of print, it recently came out in second edition. Having such a lovely series of photos and text showing the courtyard gardens of New Orleans has provided me much inspiration. Another one I liked for years, THE SCENTED GARDEN by Rosemary Verey, is OOP but Amazon has some for sale. I am awaiting delivery of HYDRANGEAS which was recommended on this forum or on the hydrangea forum. So much variety I never imagined in these over-achieving plants. One of my favorites was lost in Katrina, MONET'S GARDEN...don't recall the exact title. But it is the source of inspiration for my mass planting of nasturtiums which grow with reckless abandon along the drive and patio at our house in MA. It is way to hot to do that in south AL. RE: Recommended gardening books? Posted by davidinct (My Page) on Sat, Jul 26, 08 at 22:49 Cornell has 1,849 "agricultural texts published between the early nineteenth century and the middle to late twentieth century" on line below: Here is a link that might be useful: Core Historical Literature of Agriculture RE: Recommended gardening books? Posted by jackied164 z6 MA (My Page) on Sun, Jul 27, 08 at 22:09 The Well Tended Perennial Garden would be top on my list and I was happy to see it was the first to be recommended. I have many other books I got to to find out about plants but this it the one to go to to find out how to really grow perennials. My asters no longer flop, my hellenium is much more to my liking and I am much better at fall and spring garden chores. A great read is Margery Fish's book "We Made A Garden". I love forces of nature and she was one. RE: Recommended gardening books? Posted by carl18 z6 NJ (My Page) on Mon, Jul 28, 08 at 20:22 Three cheers for this post! You've already tipped me off to a couple more books I need to look for. . . Let me echo the recommendations for Pam Harper, Michael  Pollan (almost everything he's written) and most definitely  HRH Prince Charles's Highgrove book. . .glanced at it in  the PHS library in Philadelphia thinking it was just another "photo-op" coffee table book and ended up tracking  down a used copy on Amazon. . . Other favorites, especially about gardeners and the pursuit  of gardening: - "Two Gardeners: A Friendship in Letters" a remarkable  exchange between Elizabeth Lawrence, the noted  southern garden writer, and Katherine S. White, the  legendary New Yorker writer;  - "A Gentle Plea for Chaos" by Mirabel Osler, a  charming gardening memoir;  - "Duck Hill Journal", my favorite of the Page Dickey  writings, partially because I've visited her garden  in Connecticut and this just helped you understand  how it all came to be;  - "Deep in the Green", a collection of some of Ann  Ravers best columns for The New Yorker and the the  NY Times;  - Two splendid Piet Oudolf books: "Dream Plants for the  Natural Garden" and "Designing With Plants";  - "On Garden Style" by Bunny Williams (another CT garden  I've visited) but oddly enough, I found the book  more interesting than the actual garden. . . Carl RE: Recommended gardening books? Posted by ellen_s z5 centralMA (My Page) on Tue, Jul 29, 08 at 9:55 Reader's Digest Organic Gardening for the 21st Century, by John Fedor is one of the books that changed my gardening outlook when I was given it as a gift. It is one of those books where the photos draw you into the text, and explains the concepts of organic gardening in an easy-to-understand way. Highly inspiring. And its reference section on growing vegetables is one that I still regularly turn to. The Cullina books are also must-have for anybody growing native plants and learning about natural-style gardening. I love his books and his writing style is so enjoyable. RE: Recommended gardening books? Posted by natgreeneveg 6 (My Page) on Mon, Nov 2, 09 at 12:41 In case anyone missed the PBS special The Botany of Desire which premiered Wednesday, October 28, 2009, you can still watch the entire program online. It's incredible. BOTANY OF DESIRE is a documentary which tells the utterly original story of everyday plants and the way they have domesticated humankind. An interpretation of the relationship between plants and people. This two-hour documentary explores plant evolution and takes viewers from the potato fields of Peru and Idaho, the apple forests of Kazakhstan, and the tulip markets of Amsterdam. View online in it's entirety: here This is another related program by the same presenter on LINK TV (a cable access channel) which is timely: Deep Agriculture  Traditional methods of agriculture in most developed nations have long ignored environmental concerns. Factors such as soil erosion, water shortage and the impact of chemicals on bio-systems have been overlooked in favour of massive crop yields and cheaper food. But what impact does this have on our health and our environment? View online in it's entirety: here __________________________ Sit down with a cup of tea or coffee and witness the evolution of an Organic Kitchen Garden. RE: Recommended gardening books? Posted by claire z6b Coastal MA (My Page) on Mon, Jan 18, 10 at 14:32 I'm wondering if people think an FAQ on recommended gardening books would be useful. This could be either general gardening books or those specific to New England Regional gardening, and an easy format would be to just copy a thread like this so that individual comments would be included. What do people think? ;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; Below is a post I clipped a while ago for possible inclusion in this kind of FAQ. In any case, it belongs in this thread too. RE: Porcelain berry --worry or not? (Follow-Up #7)  posted by: carl18 on 09.02.2008 at 11:32 am in New England Gardening Forum Let me attempt to brighten your frame of mind: My feeling is that Mother Nature really DOES have it all under control (how many millions of years has it been?). . .for example, with any luck, one day you'll find one of those nasty hornworms on your prized tomatoes and, lo and behold, it has a pack of tiny parasitic wasps glued to it's backside. . .once these little predators turn up, you'll have no more hornworms that season. Bottom line:  we're the one's who are out of line, not M. Nature. . .  sigh. . . Appropos this subject, I am HIGHLY recommending a remarkable book (discovered here on GW on someone's book list) titled "Noah's Garden" by Sara Stein. . .it's all about understanding the complex ecology of our (very  unnatural) gardens, and trying to go native. . .which she freely acknowledges is tough (given how extreme our gardens have become), but possible in moderation. I found an inexpensive copy at used books. . . Carl RE: Recommended gardening books? Posted by corunum CT 6 (My Page) on Wed, Jan 20, 10 at 11:57 Gardens: An Essay on the Human Condition Author: Robert Pogue Harrison Here is a link that might be useful: Gardens: An Essay on the Human Condition RE: Recommended gardening books? Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 19:22 So many books and so little time... :-) I would really love to just sit and read all of these books. Anyway, since you are going to do the FAQs Claire, I dug up the book I was trying to remember the last time this thread was circulating. I don't know if any of you like fiction, but this is a novel about an Englishwoman who was a horticulturist during World War II and was sent to a country estate to manage 'land girls' to grow vegetables as part of the war effort. I loved it! It had all my favorite themes, the English countryside, gardening, garden restoration and WWII. Link below to Amazon. The Amazon review is not that great, but read the customer reviews. I would have given the book 4 stars. It's called' The Lost Garden' by Helen Humphreys and it is available at the library. Here is a link that might be useful: The Lost Garden by Helen Humphreys RE: Recommended gardening books? Posted by prairiemoon2 zone 6/MA (My Page) on Thu, Jan 21, 10 at 10:23 Claire, I visited some of the book websites this morning, trying to remember some of the titles I've enjoyed on the subject of New England Gardening and then I went to the library database when the bookseller sites had more new books than old. At least at the library, I was expecting to see many titles that I had read, because I have taken a ton of gardening books home over the years, but I was quite surprised to find so many titles that I hadn't read and stirred my interest. So here is an account of my morning book browsing..... 'The New Hampshire Gardener's Companion: An Insider's Guide to Gardening in the Granite State. ' I have not read it but the customer reviews gave it 5 stars. 'The Massachusetts Gardener's Companion: The Insider's Guide to Gardening in Massachusetts' I saw one for Vermont and Rhode Island and I assume they also have one for Maine and Connecticut, too. I enjoyed 'The New England Gardener's Book of Lists' by Karan Davis Cutler And it looks like there is a new book out just this year...'New England Gardener's Resource: All you Need to Know to Plant and Maintain a New England Garden' by Jacqueline Heriteau & company Another new book just out in 2010...  'Roses for New England: A Guide to Sustainable Rose Gardening' by Mike and Angelina Chute Here's one for Tree Oracle and ego45...  'Republic of Shade: New England and the American Elm' by Thomas J. Campanella I was surprised to see a music CD in among the books on the Barnes & Noble website called 'Nights in the Gardens of Maine' by Paul Sullivan. He also has one called 'Sketches of Maine' And here is a book I want to read, called...  'Oh Garden of Fresh Possibilities!: Notes from A Gloucester Garden' by Kim Smith. It is written by a woman who is a professional decorator and lives on a quarter acre seaside property. She crams a lot in, even apricots, which made me think of Bill, trying to push his zone. On the Amazon website, there were rave reviews for the book. See link below. Another book that I also want to read....  'On Guerrilla Gardening: A Handbook for Gardening Without Boundaries' by Reynolds, Richard. "....this lighthearted guide is a seriously silly romp through the adventurous pastime of gardening other people's plots. Reynolds, after five months living in a 10-story tower block in London, missed gardening and began surreptitiously cultivating the planters in front of his building, gardening in the dead of night to avoid interference. He started a blog to share his delight in illicit gardening, and discovered he was part of an international movement." Has anyone read 'Native Plants of the Northeast: A Guide for Gardening & Conservation' by Donald Joseph Leopold? That sounds like it's right up your alley, terrene. Or...'Gardening at the Dragon's Gate: at work in the wild and cultivated world' by Wendy Johnson. I've heard other recommendations for this book but haven't read it yet. Did anyone mention 'Tasha Tudor's Garden' by Tovah Martin, yet? She lived a 19th century lifestyle in a hand hewn house in Vermont, and kept a lot of animals from parrots to Nubian goats. She illustrated 'A Child's Garden of Verses' by Robert Louis Stevenson and has evidently written a lot of children's books. And....... 'Once Upon a Windowsill : a history of indoor plants' by Tovah Martin And here's one for Ginny....  'So Fine a Prospect: Historic New England Gardens' by Alan Emmet Did someone mention they were planning to build stone walls? 'The Granite Kiss: Traditions and Techniques of Building New England Stone Walls' by Kevin Gardner I read 'Island Garden'by Celia Thaxter last year which was an enjoyable read. She gardened on an island off the coast of New Hampshire. I have not read the 'Arrows Cookbook' by Clark Frasier and Company...but we did eat there once and the food was wonderful. They have their own herb garden. I came across a book that looks fascinating and I hope to read soon. 'Tales of the New England Coast'compiled by Frank Oppel. It is reprints of magazine articles from 1884 to 1910, giving you little glimpses of New England history. I know it's not gardening but ignore it if it doesn't appeal to you. :-) That's what I found on the subject of New England gardening. I did begin to scan a long list on the library website, but I guess I started with the most recent books and those I would have read would be older. I will try to look at it again soon. I don't think I have read a lot of books specifically focused on New England, for some reason. I skipped over Vegetable Gardening. Aside from Eliot Coleman who I've already mentioned, I've read 'The Victory Garden' and not much else, that I remember. Maybe someone else has read others? If anyone has read any of the above titles and could add their opinions on them, it would be great. Here is a link that might be useful: Oh Garden of Possibilities RE: Recommended gardening books? Posted by jackied164 z6 MA (My Page) on Thu, Jan 21, 10 at 20:42 I was also happy to see The Well Tended Perennial Garden as the first response. That is where it should be and I am another gardener who is much happier with my asters and hellenium and other perennials having read it. Seeing Beverly Nichols, Henry Mitchell and Margery Fish also made me happy. I read them over and over. Here are a few I do not think I saw above. Eleanor Perenyi's. This is another book I read and re-read. Not necessarily because there is a whole lot of garden advice but because it is so beautifully written - and written by a woman with HUGE opinions. I love her and I found an old hardcover edition of the book that has a great picture of her out in her garden with a cocktail which increased my love for her. Her non-gardening book "More Was Lost" is very good as well. I also highly recommend Jamaica Kincaid's "My Garden (Book)". She is a great writer and also full of opinions. I think I read this book at least once a year. Finally I recently read Joe Eck and Wayne Winterrowd's "Our Life In Gardens" and loved it. Their other books are good too. RE: Recommended gardening books? Posted by claire z6b Coastal MA (My Page) on Sun, Jan 24, 10 at 13:47 I just went to my bookshelves and the isolated piles and I pulled out books that I often use as references, plus a few that are half read or still in the waiting line. I'm very interested in using native plants where appropriate, so I often start with William Cullina's New England Wild Flower Society Guides concerning Wildflowers, Native Trees, Shrubs, and Vines, and Native Ferns, Moss & Grasses. After these, I check the entries in "Native Plants of the Northeast" by Donald J. Leopold (mentioned above and very comprehensive). "Armitage's Native Plants for North American Gardens" by Allen M. Armitage concentrates on gardenworthy plants and is also useful. "The Natural Habitat Garden" by Ken Druse is in my half-read pile and is worth finishing. "Dirr's Hardy Trees and Shrubs" by Michael A. Dirr is a classic, mentioned already. The plants mentioned aren't all native, but they will survive in most of New England. If you know and appreciate "The Sibley Guide to Birds", you'll like "The Sibley Guide to Trees" by David Allen Sibley. The book has very clear illustrations and sensible discussions, and maps showing where the trees grow in this country. It includes both natives and introduced trees. For general reference, there's the little "Great Plant Guide" by the American Horticultural Society. The version I have covers 3000 recommended plants. And then there's the Brooklyn Botanic Garden's Handbook series. I've been a subscriber for years and I just counted a little more than 100 separate handbooks on my shelf; each one covering a specific topic. Lee Reich's books are always sensible and well-researched - I have his "Weedless Gardening" - not really weedless, but a persuasive argument for caring for the soil and the soil structure. I've only dabbled in his "Uncommon Fruits for Every Garden" and his" Landscaping with Fruit", but I consider them to be valuable reference books. Some of us may appreciate the "Allergy-Free Gardening" book by Thomas Leo Ogren, which is invaluable to anyone who has to deal with pollen and other sensitivities. Finally, one book I haven't read yet but that has great reviews is "Wicked Plants" by Amy Stewart subtitled 'THE WEED THAT KILLED LINCOLN'S MOTHER & OTHER BOTANICAL ATROCITIES". Now I just have to force myself to put these books back on the shelves... maybe I'll just read a little bit.... Claire RE: Recommended gardening books? Posted by prairiemoon2 zone 6/MA (My Page) on Sun, Jan 24, 10 at 16:53 Claire, I have the 'American Horticultural Society encyclopedia of gardening' and I rarely open it any more. Which sort of supports Bill's suggestion that he would rather use the internet. I must be using it a lot more for gathering information too. So my garden reading is more topical I guess. I did think of a few more books, some of which have a New England slant..... 'Earthly pleasures : tales from a biologist's garden' is a new book out by Roger Swain who was a long time host of The Victory Garden. Did you know he graduated from Harvard with a Ph.D. in Biology? I didn't. [g] Then he worked for Horticulture Magazine and has written other books. He also hosted the television show 'People, Places, and Plants'. 'The Boston Globe illustrated New England gardening almanac : a gardener's weekly companion.' by Carol Stocker, a Providence native who wrote the gardening column for the Boston Globe for many years. 'The garden squares of Boston' by Phebe S. Goodman 'To dwell is to garden : a history of Boston's community gardens' by Sam Bass Warner, Jr. For lovers of poetry and those who live in the western part of Massachusetts.....'Emily Dickinson's gardens : a celebration of a poet and gardener' by Marta McDowell. And two more books written by New England gardeners.... 'Four tenths of an acre : reflections on a gardening life' by Laurie Lisle is a biography of one Connecticut gardener. 'Dear Mr. Jefferson : letters from a Nantucket gardener' by Laura Simo Another book for gardeners living on the Cape .... �Į'Nantucket : gardens and houses' by Taylor Lewis Some unusual vegetables to grow..... �Į'The Gardener's Handbook of Edible Plants' by Rosalind Creasy �Į".....Includes such unlikely plants as kumquat, lotus, sorrel, borage, and nasturtium" 'The gardener's life : inspired plantsmen, passionate collectors, and singular visions in the world' by Larry Sheehan "....More than a how-to gardening book, The Gardener��s Life works its way to the heart of why gardeners have unlimited fascination with their pastime, and why the garden is a place where art and nature, technique and toil��not to mention joie de vivre��meet to create paradise." 'Legends in the garden : who in the world is Nellie Stevens?' by Linda L. Copeland and Allan M. Armitage My Mother's Garden' by Deena Rosenberg and Penelope Hobhouse �Į"....A garden and a child - the similarities between the two are striking. Both require an investment of time and patience. Both call for a special caretaker to consider their needs and look out for their futures. And both will blossom when tended with a mother's love." I wonder if anyone has any good children's books to add? I have read....'Linnea's windowsill garden' by Christina Bjork and Lena Anderson and enjoyed it. Claire, you must have a book title to recommend for attracting birds to the garden? I have read 'Bird by Bird Gardening' by Sally Roth and enjoyed it but have read so-so reviews for it. 'The wildlife gardener's guide' by Janet Marinelli is another publication by the Brooklyn Botanic Garden published in 2008. And a DVD of 'Gardens of the World' with Audrey Hepburn' is a nice way to spend a rainy Sunday. So nice to see Audrey Hepburn as host too. I did want to mention, that I plan on copy/pasting this list to keep a copy for myself, since GW seems to be having continuing difficulty maintaining the website. You never know what's going to be missing next. [g] RE: Recommended gardening books? Posted by claire z6b Coastal MA (My Page) on Sun, Jan 24, 10 at 21:11 PM2: I like the way you only highlighted the book titles in red, not the authors. It reads better than doing both. I'll change the FAQ to that method tomorrow, when I go in to enter your latest post. Thanks,  Claire RE: Recommended gardening books? Posted by prairiemoon2 zone 6/MA (My Page) on Sun, Jan 24, 10 at 23:15 Claire, I didn't notice I was doing it different. If you prefer it that way, I could change my posts tomorrow, if that will help. I think you are right, it is easier to read. I left out something on the Arnold Arboretum and on Frederick Law Olmsted... 'Charles Sprague Sargent and the Arnold Arboretum' by S.B. Sutton 'Frederick Law Olmsted and the Boston park system' by Cynthia Zaitzevsky RE: Recommended gardening books? Posted by nhbabs z4b-5a NH (My Page) on Fri, Feb 5, 10 at 21:23 I love the books of Joe Eck and Wayne Winterrowd - well written & by a couple of great gardeners: Our Life in Gardens A Year at North Hill: Four Seasons in a Vermont Garden Annuals for Connoisseurs I like Michael Dirr's books, not only for his incredible knowledge of plants, but also for his sense of humor and opinions. Besides  Hardy Trees and Shrubs, I also like his  Viburnums: Flowering Shrubs for Every Season and Hydrangeas for American Gardens. A recent purchase is  1000 garden ideas by Stafford Cliff.  Little text, but lots and lots of images, grouped by theme - fences, paths, water features, statues, etc., etc. For me a great visual vocabulary list. RE: Recommended gardening books? Posted by diggerb2 z5oh (My Page) on Sun, Feb 7, 10 at 16:06 i would heartily recommend : gardening at dragon's gate as a great read. also the 3000 mile garden diggerb2 .............................................................................................................................................................................................................................. From a thread on Mapping Nurseries: Posted by ginny12 z5 MA on Fri, Apr 16, 10 at 19:50 This is a great project and I hope it goes forward. Don't forget about that most interesting and useful book, "The Adventurous Gardener" by Ruah Donnelly. It's all about just the kind of New England nurseries you are talking about, altho not necessarily right off the interstate. And it came out awhile ago but most are still around. Any New England gardener should have this book--in the car at all times! .............................................................................................................................................................................................................................. Thalasso Cruso video Posted by bill_ri_z6b (My Page) on Wed, Jan 20, 10 at 14:18 It seems that this is the only available video of her show from 1967 called "Making Things Grow". The author of the website tells us that WGBH said it does not have the funds to convert the archived tapes to a modern format. That's too bad because she was quite knowledgeable and had a straightforward approach to gardening. Listen to her comments as she learns about bonsai from her guest! Follow-Up Postings: RE: Thalasso Cruso video - link Posted by bill_ri_z6b (My Page) on Wed, Jan 20, 10 at 14:32 Seems the link did not paste in the previous post, so here it is: (editor's note: search the internet for "Thalassa Cruso Returns!", posted on Michael Weishan's blog) RE: Thalasso Cruso video Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 15:28 See if this works Here is a link that might be useful: Thalassa Cruso video RE: Thalasso Cruso video Posted by corunum CT 6 (My Page) on Wed, Jan 20, 10 at 16:26 Thank you both. Absolutely priceless film! I've ordered a copy of her book "To Everything There Is a Season: The Gardening Year" from which was recommended by Claire. This is a classic! Made my afternoon! Jane RE: Thalasso Cruso video Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 17:06 I just watched the whole video and it was not only educational but very humorous. I like her style, because she didn't take any shortcuts, she demonstrated the whole process from start to finish with enough detail, that you weren't left guessing. I wouldn't feel anxiety to try a bonsai after watching that video. I wish there were more of her tapes. She's a riot. I looked on You Tube but nothing. I looked in the library system and they had 4 books but no videos. I did read on the PBS site, that this one was available because the new host of the Victory Garden took an old VHS tape of her program and digitized it. But it is expensive to do them all I guess. I'm going to get the books from the library. Thanks for finding that Bill. RE: Thalasso Cruso video 2 Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 17:23 One last thought, I wonder if the Mass Hort Library would have old videos to borrow? Jane, that is the book that sounded interesting to me too. Plus the tales of how she started a garden here, being a transplant from England. I also wonder Claire, if you're reading, if it might be nice to have the link to her video on the FAQ posts on favorite books? Especially since she was a New England author. RE: Thalasso Cruso video Posted by claire z6b Coastal MA (My Page) on Wed, Jan 20, 10 at 18:02 PM2: I can't put web links directly on the FAQ - they don't allow anything that might change in a few years. I can (and will) put a note to "do a search for Thalassa Cruso video and/or Michael Weishan", or something like that. Claire PS: I wonder if Meryl Streep could be enticed to take on Thalassa Cruso.... RE: Thalasso Cruso video Posted by bill_ri_z6b (My Page) on Wed, Jan 20, 10 at 18:34 Claire, If anyone could pull it off it would Meryl Streep! As far as I know there are no other videos available since WGBH has only the archived tapes (?) and Michael Weishan said that when he asked them about making more episodes available (presumably by transferring to DVD or some digital process?) they claimed that they simply did not have the budget resources. It's too bad. She was a real character! PM2,  I'm glad that some people got to enjoy that video! RE: Thalasso Cruso video Posted by prairiemoon2 zone 6/MA (My Page) on Wed, Jan 20, 10 at 18:48 LOL Claire....we just saw Julie and Julia. Such a coincidence, that I had given that book to my daughter for Christmas two years ago. She loves to cook. I didn't realize at the time how popular the book was or that they would come out with the movie. Meryl did an amazing job, as usual. Bill, I have one of those machines that burn video to DVDs. I haven't learned to use it yet, [g] but I need to put our old home movies onto DVD. It seems like a pretty small investment, but maybe they feel they would have to do it to a higher standard than a home video/DVD recorder. RE: Thalasso Cruso video Posted by ginny12 z5 MA (My Page) on Wed, Jan 20, 10 at 18:53 I loved Thalassa Cruso. Her books are great and still very useful. I never understood why Julia Child got so much publicity compared to Thalassa Cruso, especially when you consider that gardening is so much more fun than cleaning up the kitchen!

Cookalong #46-------POULTRY Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 16:53 AnnT has picked poultry for this Cookalong and I'm sure everyone has cooked chicken, turkey, duck or Cornish hens many times. Please share your tried and true recipes. Grilled, roasted, fried, stewed, sautéed? Let's make this one of the best Cookalongs ever. I know that I am always looking for a new recipe for chicken! Nancy Here is a link that might be useful: Cookalong #45---------CHILI!! Follow-Up Postings: o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, Apr 23, 12 at 19:14 I have so many favourite chicken, turkey, duck, etc. recipes. I'll start with this one first. Chicken Breasts Perigord Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, Apr 23, 12 at 21:50 Rock Cornish Hens Broil Roasted in Wine --- Julia Child for 6 servings get 3 hens, 1 lb. each This recipe is a little involved, but so worth the effort. marinade: 1 1/2 t. dried tarragon 2 TB finely chopped scallions 1/2 cup dry white wine 3-4 TB olive oil salt and pepper brown poultry stock and sauce: 1 carrot and 1 onion, chopped 1 1/2 cup chicken broth 1/2 cup dry white wine or dry white vermouth 1 bay leaf 1 small stalk celery with leaves also: salt and pepper melted butter 1 clove garlic 1 cup grated Swiss cheese 1/2 cup Port 1 lb. mushrooms (trim, wash, quarter) 2 TB butter Prepare hens: cut down each side of hen backbone from neck to tail. Remove backbone (chop into 2-3 pieces and reserve for stock). Turn birds flesh side up and pound breast flat with your fist. (Can't you just see Julia doing this?) Bend knee of drumstick and push up to shoulders, tuck each end of the drumsticks into a slip made in the lower breast skin. Fold wings akimbo behind the backbone on each side. Marinade hens: salt and pepper hens on both sides, sprinkle with the tarragon; arrange in a baking pan, sprinkle with the scallions, wine, and oil. Cover and chill 3-4 hours, turning and basting, then scrape off the marinade and dry the hens with paper towels. Stock for sauce - make while the hens are marinating: Brown reserved backbones, necks and giblets with the carrot and onion in a frying pan with a little oil. Scrape into a saucepan and discard oil. Rinse fry pan with stock and pour into saucepan. Add wine, marinade, bay leaf and celery. Bring to a simmer, skim, cover loosely. Simmer on low for 1 to 1 1/2 hours. Strain, skim fat off. Brush birds with melted butter and lay in one layer in a broiler pan. Preheat broiler and set pan 3-inches from the heat. Brown breast side up 5 minutes, baste with butter, then brown breasts side down. (May be done ahead to this point, leave at room temp if wait is not too long) Simmer garlic cloves 3-4 min. in water. Slip off skins, reserve in a bowl. Grate cheese, set out wine, prepare mushrooms. Roast hens 1/2 hour at 400 degrees F, salt and pepper skin and sides; sprinkle with cheese and garlic cloves. Pour in port to 1/4-inch in pan. Place pan in upper middle level of oven. Baste every 5 minutes or so; after 20 minutes sprinkle mushrooms over. Hens are done when the thigh pierced has no rosy juices. Remove birds to a hot platter. Arrange mushrooms around, keep warm in oven turned off. Pour stock into the roasting pan and scrape the pan well. Strain into a saucepan, leaving the garlic cloves in the sieve. Skim the fat off and sieve half of the garlic thru the sieve into the sauce. Boil down to thicken the sauce, pour hot sauce over the hens and serve immediately. Thank you, Julia! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Apr 24, 12 at 9:01 This is an easy and tasty breading for boneless, skinless breasts that we like. I've passed the recipe on to friends, and they like it as well. Easy Breaded Chicken Breasts 3 boneless, skinless chicken breasts 1/2 cup butter, melted 1/2 tbsp dijon mustard 1/2 tbsp worcestershire 1 clove garlic, minced 1/2 cup bread crumbs 1/8 cup parmesan cheese Combine butter, dijon, worcestershire and garlic in a bowl. Combine bread crumbs and parmesan on a plate. Dip chicken in butter mixture, then roll in crumbs. Bake at 375 degrees 45 minutes, or until done. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Apr 24, 12 at 9:07 That must be Moe's plate with the carrot! :) o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Tue, Apr 24, 12 at 10:37 This is a quick and easy recipe I make a lot in the summer using fresh produce from the garden. You can use other veggies like yellow squash, zucchini, mushrooms.... Skip the sun-dried tomatoes and add some quartered fresh cherry tomatoes or leave them out entirely. I don't use canned beans, but will use white cannellini beans I "cook" in a Thermos, or substitute the cannellini beans with other kinds of beans or chana dal I've stashed pre-cooked in the freezer. Once you make it you'll adapt it to your personal likes/needs and use what's in the refrigerator/freezer. TUSCAN ROSEMARY CHICKEN AND WHITE BEANS (source: Country Casseroles & One Dish Meals) 1/3 c. purchased Italian salad dressing (if you use fat-free dressing add a little olive oil) 4 boneless skinless chicken breast halves 1 c. sliced carrots 1 c. sliced celery 1/4 c. coarsely chopped marinated sun-dried tomatoes 1 t. dried rosemary leaves, crushed (I use a couple sprigs of fresh rosemary) 1 (15-oz.) can cannellini beans drained, rinsed Heat salad dressing in large skillet over medium-high heat. Add chicken and cook 2-3 minutes on each side or until lightly browned. Reduce heat to low. Add carrots, celery, tomatoes and rosemary. Cover; simmer 10 minutes or until chicken is fork tender and juices run clear. Stir in beans. Cook until beans are thoroughly heated. Makes 4 servings. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:51 Another favourite. Italian Roasted Chicken Edited November 10th, 2006 This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens. 2 Cornish Game Hens, or whole chicken breasts 3 or 4 sprigs of rosemary 2 heads of garlic, peeled and cracked Salt, pepper Juice from one or two lemons Lemon zest (optional) Hot red pepper flakes 1/2 cup olive oil Kalamata olives (optional) Chicken broth If using roasting chickens or game hens, split the birds down the back and remove the back bone. Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with the olive oil. You can prepare the chicken up to this point and let rest in the fridge for an hour or two. Roast in a 450°F Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken. My favourite side with this chicken is Spaghetti Aglio E Olio o RE: Cookalong #46-------POULTRY - Souvlaki clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:58 This is probably the easiest dinner to make. Chicken Souvlaki. Chicken Souvlaki Chicken breasts Fresh minced garlic Dried oregano Lemons Olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeeze fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Apr 24, 12 at 13:21 We always call this dish "Evil Jessy's Chicken" since she originally posted the recipe eons ago. It is still a favorite and wonderfully easy to make. Alexa Aunt Sadie's Chicken - from Joan Nathan Ingredients for Marinade: 1/2 cup light olive oil 1/2 cup balsamic vinegar 3 Tbs. fresh parsley, chopped 1 head garlic, diced Salt and pepper to taste 4 sprigs fresh oregano, chopped 1 cup pitted black olives, halved 8 boneless, skinless chicken breasts 3 bay leaves 8 shallots, diced 2 Tbs. olive oil 3/4 cup brown sugar 1 cup sun-dried tomatoes, halved Two 16-ounce cans artichokes, halved and drained 1 cup red wine Preparation: In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight. After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Tue, Apr 24, 12 at 14:10 A sister-in-law of mine gave me a bottle of a Moroccan spice blend named Ras el Hanout a couple of years ago. I tried several recipes with it but wasn't happy with any until I concocted the following a couple of weeks ago: Moroccan Chicken 4 Boneless, Skinless Chicken Thighs 2 Tbsp Flour 1 Tbsp Ras el Hanout 2 Tbsp Plain Greek Yogurt Preheat convection oven to 350 deg F Mix Ras el Hanout and yogurt in bowl with wooden spoon. Pat chicken dry with clean paper towel. Coat chicken with flour then dredge in spiced yogurt and place on baking pan. Cook for 35 minutes o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Apr 24, 12 at 15:04 Question: if you want to make one of these dishes with half BLSL chicken breasts and half BLSL chicken thighs, would you cook both for the same amount of time or remove the breasts a few minutes before you take the pan of thighs from the oven? I don't often cook with whole BLSL chicken breasts, that is why I am asking. Thanks! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:07 This has been posted several times, sometimes under the title "Chicken with lemons up its butt". It's a great favorite at my house. Make this recipe with a free range chicken and it's fabulous, but this cooking elevates even ordinary supermarket birds to greatness. It's easy, unfussy, and delicious. It's from Marcella Hazan's 'Essentials of Classic Italian Cooking'--one of my favorite cookbooks of all time. CHICKEN WITH LEMONS Marcella sez: If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. Ingredients A 3- to 4-pound chicken Salt Black pepper, ground fresh from the mill 2 rather small lemons Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Apr 24, 12 at 15:15 We had this for dinner one night last week....very good! I halved the recipe. Very quick and easy. Pictured on the cover of the current issue of Everyday Food: Serves 4 Broiled Chicken Thighs with Pineapple-Cucumber Salad 2 T. grated lime zest plus 3 T. lime juice (from 3 limes) 2 teas. chili powder coarse salt and pepper 8 bone-in, skin-on chicken thighs 1/2 pineapple, chopped (4 cups) 1 English cucumber, cut into 1/4-in. slices (3 cups) 1/4 C. fresh cilantro leaves 1. Heat broiler, with rack 4 in. from heat. Combine lime zest, chili powder, and 2 teas. salt. On a rimmed baging sheet, rub chicken all over with mixture. Turn skin side down. 2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes. 3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and peper. Serve chicken with salad. Even when halving the recipe, we still had enough leftover for another meal. jude o RE: Cookalong #46-------POULTRY--another one clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:31 One other dish that people may be interested in now that the weather's warmer: There's a classic European dish of roasted veal breast in tuna sauce, vitello tonnato. Julia Child adapted it for poached turkey breast instead of veal. (It's much cheaper and more tender, and it works very well.) This recipe is ideal for hot weather--especially for a luncheon for several people. You make the entire recipe a day or two in advance: the day of the lunch, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. You can serve this dish with a salad, or make sandwiches with it, or just eat it plain. Delicious. If you don't like capers, leave them out; it'll still taste great. I'm reproducing the recipe exactly as Julia has it, but I would note that when I made it I found that the Dijon mustard tended to overpower the other ingredients; even though she calls for 2 to 3 tablespoons, I'd start with only 1 tablespoon and add a little more if needed. (I know it takes chutzpah to overrule Julia, but there you have it.) While it calls for poached turkey breast (and on the next page I include her directions for poaching a turkey breast) if you just want to try out the sauce, you can 'cheat' and go to the deli and get several slices of precooked turkey breast and use that. (I've done that ; works great, although it ends up costing about three times as much as poaching a turkey breast on your own.) She makes the point that you don't serve it as sliced turkey with a sauce on the side; you need to smear each slice with the sauce and let the slices absorb the flavors for a day or two. You can make the sauce in either a blender or a food processor. If you have a food processor, though, the sauce is extremely easy to make. In fact, my Cuisinart has a push-tube with a hole in it that is designed to drip oil at just the right speed for emulsifying with the other ingredients. TACCHINO TONNATO from Julia Child's THE WAY TO COOK (Cold Sliced Turkey Breast in Tuna and Anchovy sauce) For 8 or more servings 1 - 7 oz tin (1 cup) tuna packed in water, drained 1 - 2oz tin of flat fillets of anchovies packed in olive oil, drained One-fourth cup capers, squeezed dry The grated peel of one half lemon 2 to 3 tbsp Dijon-type prepared mustard (you may wish to start with just one and add more if needed) 1 large clove of garlic, pureed, then mashed to a very fine paste with one-fourth tsp salt 4 egg yolks 1 to 1 1/2 cups or more virgin olive oil Drops of lemon juice Salt and freshly ground white pepper One 6-pound poached turkey breast (recipe follows this one) or 16 to 20 generous but thin slices of cooked turkey breast Decorations: 1/3 cup capers, drained; coarsely chopped parsley; lemon wedges The sauce. Puree the tuna, anchovies, capers, lemon peel, mustard and garlic paste in the machine, then add the egg yolks and puree several seconds, until the mixture has thickened. Finally, with the motor running, start adding the oil in a very thin stream of droplets, and continue without pause until three-fourths of a cup of oil has gone in and the sauce has thickened into a heavy cream. It will not be as thick as mayonnaise, but should hold itself in creamy suspension. Process in one-half cup more of oil, depending on how thick a sauce you wish to have. Season carefully to taste with lemon juice, salt and pepper; the sauce should have character, but should not be too strong in taste or it will kill off the turkey. Slicing the turkey. If you are using a poached turkey breast, discard the skin. Carefully remove in one piece the whole side of each breast from the carcass. Cut the meat at a slant crosswise (across the grain) into elegant slices less than 1/8 inch thick. Assembling. Spoon a layer of sauce in the bottom of a serving platter, and arrange the turkey on top, spreading each slice with a coating of sauce. Cover with plastic wrap and refrigerate for 24 to 48 hours before serving. Serving. Let the platter sit at room temperature for 20 minutes to take off the chill. Meanwhile sprinkle on the capers and parsley, and decorate with lemon wedges. Poached Turkey Breast Set up a 6-pound bone-in breast of turkey breast up in a kettle just large enough to hold it comfortably, surround it with 1 cup each of chopped carrots, onions and celery, and a large herb bouquet. Pour in 2 cups of chicken broth, 1 cup of dry white French vermouth or dry white wine, and enough water to cover the breast by 1/2 inch. Bring to the simmer on top of the stove; skim off the gray scum, which will continue to rise for several minutes. Salt lightly, then cover the pot loosely and maintain at the bare simmer for 2 to 2 1/2 hours, adding a little boiling water if the liquid evaporates to expose the turkey. It's done when a meat thermometer, pushed in to the thickest part of the meat near the shoulder (but not touching bone) reads 162 to 165 F. Let the turkey cool in its broth for at least 30 minutes. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Apr 24, 12 at 15:42 Here's a recipe that I could have put on the chili Cookalong, but I was not sure about the rules: Yucatecan Chicken Chili Ingredients: 6 chicken thighs or 1 chicken 2 limes, sliced rinds of 2 lemons, sliced 2 oranges, sliced (preferably somewhat green) 1 carrot, chopped 2 bay leaves 6 cups water 2 onions, cut in halves and divided 8 cloves garlic 3 dried Ancho chilies 2 dried Pasilla chilies 4 dried Guajillo chilies 1-2 dried Cayenne Chilies (optional) 2 tbsp oregano (divided) 1/3 cup flour 2 tbsp tomato paste 2 tbsp Achiote paste 2 tsp salt, or to taste cilantro, for garnish Directions: Wash the chicken and leave whole or cut into pieces. Place the lemon, lime, and orange slices in stockpot and add the chicken, carrot, bay leaves, and water. Add one onion and the garlic cloves. Slit open all the chilies and remove all seeds, and then the chilies add those to the pot, and bring to a boil on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for 40 minutes, or one hour if using a whole chicken. After one hour, turn off heat and allow the pot to stand covered for about 20-30 minutes more while the chicken continues to cook. Retrieve all the chilies and place in a small bowl with about 1/2 cup of cooking liquid. If possible, remove some of the peeling; otherwise puree them with the 1/2 cup liquid using a small food processor or hand blender on low speed. Strain the puree through a food mill or sieve to remove the skin, and reserve the strained puree. Strain off the liquid from the stockpot and reserve. When the chicken is cool enough (you can refrigerate it at this point), remove all the meat and reserve. Save the bones and discard the bay leaves. Return the bones to the stock and simmer for another hour with a 1/2 onion. Strain the stock and allow it to cool for a while. Then, using a fat separator, divide the stock from the fat. Reserve the stock, which should be about 4 cups or slightly more. Mince the remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce pan over high heat. When the fat is hot, add the 1/2 cup flour and make a roux that is light brown or tan. Add the onion and cook about 1-2 minutes more, and then add 2 cups of reserved stock that has been defatted. Stir to combine, and add the tomato paste, one tablespoon of oregano, Achiote paste, and 1 tsp salt. Check for salt flavor and add more salt if necessary. Cook for about 5 minutes, or until onions have cooked, and then puree with a stick blender (or food processor) and return to saucepan. Chop the reserved chicken meat and add to the saucepan with 1/4 cup of chili paste that you have reserved (or about half of it). Stir to combine, and serve with tortillas or rice. *Note: You will have approximately 2 cups of stock and 1/4 cup of chili paste left over. This can be used to make a sauce for enchiladas or tamales. Lars o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Apr 25, 12 at 11:07 And so far no one has mentioned those old favorites ( to me) of Chicken pot pie and chicken a la king. I don't use a recipe for either, just a medium white sauce made with half milk and half chicken broth....and chicken. For the A la king I add sauteed mushrooms and strips of orasted red peppers....serve in a puff pastry shell. And for the pot pie, I add cooked carrot buttons to the cream sauce and the chicken and un cooked frozen peas, and some sauteed chopped onions....top with the crust of choice ( simple pie crust, puff pastry or biscuit dough rolled to about 1/4 inch) and bake until crust is browned. And then there is that midwestern favorite of chicken and noodles over mashed potatoes....but that's a different thread!! Linda C o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 12:00 Arley, I had to smile, you reminded me of Dishesdone's "Lemon Up the Butt Chicken". I miss her here. Jude, that sounds really good, I'll have to try that. I like the idea of the pineapple and cucumber better than the chicken itself, LOL. I like just plain old roasted chicken as well as anything else, but I'm a big fan of Lars' Algerian Chicken. It's as good cold or room temperature, nearly, as it is hot. I often use the seasoning on chicken pieces if I don't have a whole chicken. Algerian Roast Chicken Ingredients: 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac (most essential spice for this) 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Directions: Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal; if using an oven, preheat to 400 degrees F. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1 to 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160�, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. You can add the potatoes to the pan if you want to roast them with the chicken. I generally parboil them for 10 minutes and then grill or roast them for 20 to 30 minutes. I also really, really like Sol's Chicken in Caramel Sauce. I just use whatever chicken I have on hand and I keep fish sauce especially for this recipe. Chicken in Caramel Sauce � 1/2 cup dark brown sugar 1/4 cup water 1/4 cup fish sauce 3 tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon soy sauce 1 teaspoon slivered ginger 1/2 teaspoon black pepper 2 small dried, red chilies, broken in half 1 tablespoon peanut oil 1 shallot, sliced 1 3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces 1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces � Cooked rice Fresh cilantro sprig for garnishing � Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside. � Heat the oil in a large skillet over high heat. Add the shallot and saut� for a few minutes. Add the chicken and saut� until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro. Boy, this thread makes me glad I have 30 broilers that'll be ready for the freezer sometime the first couple weeks of June! Annie � o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Wed, Apr 25, 12 at 13:17 Quick and easy... Slice a chicken breast or two horizontally, or cut it into chunks, depending on how you will serve it. Sprinkle with EITHER 1) salt and curry powder; OR 2) paprika, cayenne powder, salt and garlic powder; OR 3) seasoned salt Saute in olive oil or butter for a few minutes. Serve over spaghetti, or noodles, or greens (fresh or cooked), with rice, whatever. Completely versatile, quick, low in fat and calories, ready in 15-20 minutes. And cheap, too! o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, Apr 25, 12 at 13:53 Annie, here's a dumb question. I tried looking all over Sol's site for the recipe so I can see a picture, but to no avail. In my silly mind, "caramel sauce" is synonymous with "sweet". I'm hoping it's not sweet at all; it just describes a dark golden colour of the chicken. Can you enlighten me? o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 15:57 jasdip, I'm sorry to tell you that it is, indeed, somewhat sweet. The sauce reminds me of that dark and slightly sweet sauce I get on beef and broccoli stir fries at "chinese" restaurants here. It's not hugely sweet, it's slightly sweet, which nicely offsets the heat from those two peppers. Since I'm a wuss, I only use one pepper anyway! Annie o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Apr 25, 12 at 16:04 I'm lucky to have a source for locally raised poultry so we have it often. I prefer bone-in chicken to boneless and we like all the parts. As I get older, I seem to make simple poultry dishes more than those with complex sauces. Here's one I first made for DH when we were dating and he still requests it some 35+ years later. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. � if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it gently without messing up the crumbs.) Set broiler about 6-7" from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold. Photobucket o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Apr 27, 12 at 8:33 Looking through all my chicken recipes was a trip down memory lane. I can't believe how many I have from this site. That and this thread has me motivated to change things up a bit, bring back the old and try the new! This is a recipe we really enjoy. Chicken Cacciatore ... my way 8 Chicken breasts or a combo -of breasts -and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions, Chopped 8 Oz Mushrooms,quartered 1 1/2 Tsp Garlic, Minced 1 Tsp Dried Oregano 2 Tbl Parsley, Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives, pitted and -quartered Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce, chicken broth,oregano and parsley. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours. **** Additions last time 1 sweet pepper sliced o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Fri, Apr 27, 12 at 9:21 Alexa, I had forgotten about that recipe, thanks for the reminder. I have a jar of sundried tomatoes that just asked to be used up in that one! We do a LOT of chicken (chicken Marsala last night, in fact) since I have three nearby stores that carry chickens w/out hormones/antibiotics, natural, organic, sustainably raised, etc. I'm going to share what I do with a roast chicken instead of the recipe itself. Whenever we prepare a roast chicken, one of my dinner prep steps is to pull out my pressure cooker and pre-stock it with cut up onions, carrots, celery, maybe a parsnip, couple twists of the pepper grinder, bouillon because I do like salt, and couple of springs of Italian parsley and dried dill. DH's job is to cut up the chicken and he'll toss the back into the pressure cooker before we sit down to eat. After dinner I'll debone what wasn't eaten and toss the bones into the pressure cooker, add water, turn on the flame, and half an hour later I have chicken stock. I strain the liquid, measure the liquid gold (grin) into mason jars, label and freeze. If you don't have a pressure cooker, a stock pot would work as well, it would just take a little longer. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Fri, Apr 27, 12 at 16:43 This recipe is, by far, the most requested one in our house. My daughter LOVES it and will eat any leftovers for her lunch the next day COLD. I have no clue where I got the recipe! I always double the marinade. THAI CHICKEN SKEWERS 1/4 cup creamy peanut butter 2 Tblsp. finely chopped onion 2 Tblsp. finely chopped parsley 2 Tblsp. fresh lemon juice 1-1/2 tsp. soy sauce 1 clove garlic, finely chopped 1 tsp. pepper sauce (I use Sriracha) 1/2 tsp. ground coriander 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces Wooden skewers, pre-soaked Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight. Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.) Serve warm on skewers. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Fri, Apr 27, 12 at 17:45 I made this and we quite enjoyed it. I wouldn't put so much sauce on top, next time. Slow-Cooker Sweet Butter Chicken (Donna-Marie Pye) 2 tbsp butter 2 tbsp tandoori curry paste or tikka curry paste, divided 1 tbsp minced gingerroot, or 1/2 tsp dried ginger 1 tsp cumin 1 tsp paprika 12-oz can evaporated milk 1 can tomato paste 1 tbsp packed brown sugar 8 skinless, boneless chicken thighs (I used 2 breasts, cut in half) 1/2 cup plain yogurt 2 tbsp freshly squeezed lime juice 2 tbsp chopped fresh cilantro 2 tbsp chopped toasted cashews In a saucepan, cook 1 tbsp of the butter until just beginning to brown. Add 1 tbsp of the curry paste, ginger, cumin and paprika; cook, stirring, 2 minutes until fragrant. Stir in evaporated milk, tomato paste and brown sugar. Bring to a boil. Reduce heat and simmer, stirring often, 10 minutes or until thickened. Add the remaining butter to the slow cooker and coat bottom and sides. In a bowl, combine yogurt and remaining 1 tbsp curry paste. Add chicken and coat with mixture. Arrange in slow cooker and pour sauce evenly over top. Cook on Low 5-6 hours or on High 3 hours, until juices run clear when chicken is pierced. Stir in lime juice and serve over basmati rice, sprinkled with cilantro and cashews. Butter Chicken o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by tobyt (My Page) on Sat, Apr 28, 12 at 16:55 This has become a favourite week night quickie dinner. Pitting the olives takes the most time of anything, but it's really quick and very tasty! Jane Chicken with Olives and Feta Cheese Bon Appetit : November 2000 by Peter Rasmussen, Libertyville, IL A boldly flavored dish that's great served over orzo (rice-shaped pasta). Yield: Makes 6 servings 2 pounds chicken thighs with skin and bones 1 tablespoon olive oil 1 cup chopped onion 2 large garlic cloves, chopped 1 14 1/2-ounce can diced tomatoes in juice 3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced 1/2 cup dry red wine 1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried 2/3 cup crumbled feta cheese Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Apr 28, 12 at 19:27 This is hands-down my very favourite chicken recipe. This is the original, but I pare it down so that it suits us, with leftovers. This serves 12-14, and there are 2 of us :-) I don't like sweet, so I omit the brown sugar. Chicken Marbella from The Silver Palate Cookbook Preparation time: 20 minutes Marinating time: 12 or more hours Cooking time: approximately 1 hour Yield: 12-14 servings 4 chickens, 2-1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano Coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley, finely chopped 1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 2. Preheat oven to 350 degrees Fahrenheit. 3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Apr 30, 12 at 9:34 Jasdip, that chicken Marbella recipe is a favorite at our house too. I do use the brown sugar since it's only about a tablespoon per piece and makes a nice crust on the skin. Here's a few others that we like. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (about 40 minutes for boneless breasts), basting occasionally with sauce. Note: When I use the boneless breasts, I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty more measuring cups. CHICKEN PICATTA 4 chicken breasts (6 oz. each) 2 T. olive oil 1/4 c. white wine 1 t. minced garlic 1/2 cup chicken broth 2 T. fresh lemon juice 1 T. capers 2 T. butter Fresh lemon slices, at least one per chicken breast Prepare the chicken for cutlets. I use a rolling pin to smash and roll then until fairly thin. Try not to break the chicken apart. Salt and pepper both sides of the chicken cutlets, dredge in flour, and shake off excess flour. Heat the oil over medium-high heat. Saute cutlets until brown on one side, 2-3 minutes. Flip the cutlets and cover the pan for 2-3 minutes. Remove cutlets and poor off remaining oil if there is a lot. Return the pan to medium heat and add wine and garlic and cook until liquid is nearly gone and garlic barely begins to brown - about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook for 1 minute on each side. Remove cutlets to platter and add butter and lemon slices to the sauce. Melt butter and then pour the sauce over the cutlets. ------------ Lincoln Logs and Chicken Tetrazini were my mom's favorite ways to prepare poultry leftovers. LINCOLN LOGS 1 1/2 cups cooked chicken or turkey, finely diced 1 cup dry bread crumbs, divided 1 cup walnuts, finely chopped and lightly toasted 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1 Tbs. finely minced fresh parsley 1/4 - 1/2 tsp.salt dash of pepper 1/4 tsp. paprika 1 cup white sauce (recipe below) Cooking oil Mix chicken or turkey, 1/3 cup bread crumbs, walnuts, celery, onion, salt, pepper, and paprika. Moisten with 1/3 cup of sauce. Form mixture into 12 logs, each 3 inches long. Roll in remaining bread crumbs and fry in oil. Drain and serve with remaining sauce or leftover gravy. Notes: If you have trouble shaping the logs, chill mixture first. White sauce can be made ahead of time and stored in the refrigerator, as can the entire logs before frying, storing covered. Sauteed mushrooms can be added to the sauce to be served with the logs. Fresh or dried herbs can also be added in place of some of the parsley; tarragon is especially good. White sauce: 1 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. salt dash pepper dash paprika 1/2 cup chicken broth 1/2 cup half-and-half In medium saucepan, over low heat, melt butter; stir in flour and seasonings until smooth. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened and smooth. Makes 1 cup o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, Apr 30, 12 at 9:43 Ruthanna, thanks for your comment about using brown sugar. If that's pretty much all it does; is giving a nice crust, I'll do it next time. Thanks! I'm planning on making it soon and having 2 neighbours over for dinner. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 30, 12 at 10:14 I can't wait to try some of these recipes! BF and I have chicken about once a week. Last night we had chicken breasts stuffed with feta and spinach. Good but nothing spectacular. We get a lot of our chicken recipes from Cooking Light, never have anything really bad there, and some are great. I'm going to post my favorite. Also, BF and I eat a lot of turkey burgers. I know I had a recipe for them originally, but I can't find it so now I just wing it. I think you start off with about two pounds-2.5 lbs. of ground turkey. I don't use the lowest fat version, but the next one up, which is still pretty low. To that, add a cup of chopped spinach (the frozen kind, but thaw it), and a cup of lowfat feta (this is for flavor, you can use full fat feta but it will make a gooier situation when you go to fry them). Then add some finely chopped onion to taste. I use dried onion, a heaping TBLSP. Add 1.5 tsp. chopped garlic (more or less depending on your taste, this is fairly garlicky), 1.5 tsp. salt, more or less depending on your taste, and 2 heaping tsp. Penzey's Turkish seasoning, or your favorite Greek seasoning, or Ras el Harnout, which is a Moroccan seasoning, or any combination Mediterranean style seasoning you like. I also add a generous shake of alleppo red pepper, or you could sub some hot paprika, with discretion! Shape these into patties, and freeze the extras to pop out for a quick dinner. These are great on pita with lettuce, tomato, cucumber (or a pickle) and tahini sauce. Here's a recipe for the tahini sauce, from Cooking Light: 1/2 cup plain greek yogurt 1 TBLSP tahini (sesame seed paste) 1 TBLSP lemon juice 1 minced garlic clove (or less, lol!) Dash of salt (I add a tiny bit of sugar since I find nonfat yogurt very tart. I also add fresh chopped chives and parsley, and no garlic. Sometimes I use dried chives and parsley if I don't have the fresh, but if you do, you have to let the sauce sit for a while to absorb the flavor of the dried herbs). Here's our all time favorite Cooking Light chicken dish: Maple-Mustard Chicken Thighs (Lpink's note: we make this with chicken breasts) Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw. (Lpink's note: you don't have to marinate!) Cooking Light MAY 2011 Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce) Hands-on:31 Minutes Total:2 Hours, 43 Minutes (Lpink's note: This only takes me about 45 min. to make) Cost Per Serving:$1.91 Ingredients 1/3 cup spicy brown mustard 2 tablespoons brown sugar 3 tablespoons maple syrup 2 tablespoons yellow mustard (Lpink's note: you can leave this out or just sub a little more brown mustard. We don't usually have yellow mustard around) 1 tablespoon grated onion 1 tablespoon cider vinegar 2 teaspoons lower-sodium soy sauce 1/2 teaspoon black pepper 1 garlic clove, minced 8 bone-in chicken thighs, skinned (Lpink's note: I use this sauce on two or 4 boneless, skinless chicken breasts. Use fewer breasts for a saucier, tastier, albeit higher calorie entree) 1/4 teaspoon kosher salt Cooking spray Preparation 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours. (Lpink's note: you can skip this. I just read recently online somewhere about "food myths" and a marinade doesn't really penetrate very far into the meat anyway, so really not necessary). 2. Preheat grill to medium-high heat. (Lpink's note: we also do this on the stovetop in a cast iron skillet, and then braise the chicken a little bit in the sauce as it thickens,) 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture. (Lpink's note: you have to heat this up a bit and reduce it just a bit, which works out great if you put the chicken in the pan while you are doing it. It only takes a couple of minutes to do). o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Mon, Apr 30, 12 at 12:09 I have a quickie chicken a la king recipe I sometimes make but this one is over the top fabulous: * Exported from MasterCook * Chicken a la King Recipe By : Adapted from Food Network Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plus 1 T unsalted butter 2 large shallots -- minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth 6 sprigs plus 1 T, minced, flat-leaf parsley 1 sprig fresh thyme 1 teaspoon Kosher salt -- plus more to taste pinch cayenne pepper pinch freshly grated nutmeg 1/2 pound shiitake mushrooms -- trimmed and cut into 1/2 inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken -- recipe follows 1 tablespoon snipped fresh chives Serve with buttered noodles, toast points, biscuits or crepes Poached Chicken: 10 sprigs parsley 2 sprigs fresh thyme 1 small onion -- halved 1 small carrot -- halved 1 stalk celery -- halved 3 pounds chicken breast halves on the bone 5 to 6 cups chicken broth Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 30 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard skin and bones. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Use 3 3/4 cups of it for the chicken a la king. In a large saucepan over medium heat, melt 1/4 cup of the butter and saute the shallots until softened - about 4 to 5 minutes. Sprinkle in the flour and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes stirring frequently. Meanwhile heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. Add the minced parsley, chicken and chives to the sauce and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes. - - - - - - - - - - - - - - - - - - NOTES : I serve over Pepperidge Farm puff pastry shells. I also add sauteed green pepper strips and a 2 oz jar of pimento and use heavy cream instead of creme fraiche. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, May 3, 12 at 16:54 Here's a chicken recipe I make that has lots of flavor for the calorie content. CHICKEN THIGHS WITH LEEKS & SHITAKES (2 servings � 330 calories each) 2 boneless, skinless chicken thighs, trimmed of fat 1 Tbs. flour 3 tsp. olive oil, divided 1 large leek, white and light green parts only, trimmed and sliced 4 oz. shitake mushrooms, stemmed and sliced 1/2 cup chicken broth 1/4 cup dry white wine 1/8 tsp. salt Sprinkle of ground coriander 1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour. Heat 2 tsp. oil in nonstick skillet over med-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm. Add the remaining 1 tsp. of oil, leek and mushrooms to the pan. Cook over med-high heat, stirring often, until the vegetables are tender. Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine, coriander and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, about 4 to 6 minutes. Stir in tarragon and add salt and pepper to taste, if needed. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 11:47 Drawing a name right now.... ********** Jasdip ***************** I'll email you. Nancy o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 12:58 Jasdip has picked rice for the next Cooklong. Thanks to all who posted their poultry recipes, I can't wait to try them. Nancy Here is a link that might be useful: Cookalong #47 ------ RICE o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 9, 12 at 13:21 I was coming here earlier to post my Chicken with 40 Cloves garlic that we had the other nite, then saw my name. I have a fear of being picked for a cookalong, and sure enough!

readinglady

18 years ago

I have Grigson's "Enjoyment of Food" in the British edition, but it's metricated and provides no volume measures or conversion tables.

Elizabeth David provides a conversion table with 5 oz. per cup of flour. However, I'm wondering if that's a British Imperial cup, not an American one. It seems pretty heavy.

Anyway, the most helpful resource I've found is this site posted by a Brit which gives American volume measures followed by gram weights for various flours and other ingredients. Just scroll down to the bottom.

I hope this helps.

Carol

Here is a link that might be useful: American Cooking - Weights and Measures

cloudy_christine
Original Author

Carol, all I want is the weight. I have a scale, and am about to add the flour at this monent. I'm making the Country Christmas Cake. Any chance that's in "Enjoyment"?

Okay, here's what I did. I measured the flour by the stir-it-up-then-dip-the-cup method, then weighed it. One cup weighed 132 g (4 5/8 ounces), the next weighed 126 grams (I stirred more, LOL), and the third wighed 130 grams.
Carol's link (for English bakers using American recipes) gives the equivalent as 125 grams and says that comes from the USDA. That 125 grams equals 4.4 ounces.

So I was always over the 125 g, and the 125 g is well over the 4 ounces. I considered cutting back, but I kept what I measured out, because I am more concerned about the cake turning out too wet than too dry. Plus, Elizabeth David has 5 ounce cups! Not that I'd go that far.

Lest anyone (you know who you are :->) think this is overkill, I'll explain that I like reproducible results. And if I need to tweak a recipe, it's essential to know how much flour I put in it. Of course there are other variables, like the size of the eggs and the dryness of the flour.

I misunderstood your question.

My book doesn't have the Country Christmas Cake, though you've made me wish it did. Your results are in line with King Arthur Flour. They say a cup is 4.5 ounces for all-purpose.

But your method is what I'd do. I'm gradually transposing my favorite recipes by weight. Last year I did my fruitcake. It's amazing how much difference there can be from one cup of pecans to another!

velodoug

I know you've already baked the cake, and I hope it was successful, but just for future reference the recipe for Country Christmas Cake in the British edition of English Food calls for 12 oz plain flour, sifted.

Doug, you have the book! I wish I did. Thank you.
I was working from an old Gourmet article by Laurie Colwin. May I ask, does the book say anything about wrapping in liquor-soaked cheesecloth? Because the recipe I have does not. It just has you pour a tablespoon of brandy onto the hot cake, and when cool wrap it in wax paper and store it in a tin for a month.
Teresa, you hit the nail on the head, four ounces.

Christine, I found the book at Haslam's used book store in St. Petersburg, FL. The hardcover edition was printed on inexpensive paper with a fairly high acid content so it hasn't held up too well. The later Penguin softcover reprint is printed on better paper but the font is very small.

To get back to the recipe, there is no mention of cheesecloth. The cake is still wrapped in the three layers of "greaseproof paper" and single layer of "Bakewell paper" it was baked in when the recipes says "Remove the cake from the oven, puncture it with a few holes and pour in the whiskey or brandy". The paper comes off the following day when it is re-wrapped in greaseproof paper and put in an airtight tin for at least a month.

FWIW, the recipe is very similar to one my father in law got from his mother in Jamaica (WI, not Queens).

Jane Grigson's 'English Food'

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Jane Grigson's 'English Food'

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