Roast Provencal Chicken

The roasted chicken was another hit of yesterday's memorial dinner.  Even my cousin Lee, a lifelong vegetarian, was briefly tempted by the aroma.  We roast capons. The bigger bird makes for generous portions.  It also takes longer to cook.  If you flatten it, as I described in this post back in January, you can marinate it more readily and the cooking time is dramatically reduced.  This time round we made two. Nyls and I prepared the marinade, I flattened and marinated the birds, and my father, Nick, manned the barbeque!

Prepare the the marinade several days in advance to allow the herbs and garlic to infuse the oil. Combine:
Zest of 3 lemons
2/3 cup of lemon juice (approximately 3 lemons)
3/8 tsp of pepper
1/2 head of garlic, crushed
1 tablespoon of dried herbs (Herbs de Provence, rosemary, or the classic parsley, sage, rosemary, and thyme)
in a Mason jar. This is enough for one chicken.

On the night before or the morning of:
Flatten a 7 pound chicken
Rub with:
Coarse, kosher, or sea salt.
Place the bird in a large baking dish and pour the marinade over the bird. Marinate for up to 24 hours, turning occasionally. If you start the marinade the night before you should cover and put it in the refrigerator.  If it is the day of you can do it at room temperature.

When you are ready to cook the chicken pre-heat the grill to 400 degrees.  Have one side of the grill on and leave off on the other.  Place the bird on the unheated side and close the lid.  The cooking time is approximately 10 minutes per pound.  Baste the bird with the marinade every fifteen minutes or so.  Do not flip the bird or you will break up the delicious, crispy skin!  Remove, cut into pieces, and serve!

The Perfect Pastry

One of the culinary highlights of yesterday's memorial dinner was Lee's quiche.  The foundation was the fabulous pastry.  Here is Lee's recipe!


Knead together:
1 1/4 cup of flour
1/4 cup of butter
Until it forms crumbs.  Add:
2 1/2 tbsps of cider vinegar
3 tbsps of water
And knead lightly.  Roll out and form in the pan. If the filling will create a lot of liquid, like peaches or apples you need to bake the crust to prevent it from getting soggy.  Preheat the oven to 350 degrees.  Prick holes into the crust and line with:
Tinfoil
Fill to the brim with:
Dry rice or beans
and bake for 20 minutes.  The filler keeps the crust from expanding.  Remove the foil and filler and voila!

Quiche is easy, and so Lee made two, one for dinner yesterday, and one for breakfast this morning. Our friend Abby also prepares and freezes prepared crusts so you can whip up a pie whenever you need one.

A Menu for a Mediterranean Memorial

Jacques Ducau in North Africa as a young man

It has been a few months since my Uncle Jacques passed away.  At the time the cold and dark winter made a memorial seem a sadder occasion than it ought to be. My cousin Lee and I planned a gathering in the summer to celebrate and remember. This weekend, while Lee's daughter visited from England,family and friends gathered at my parent's to remember over a few of things Jacques loved most: good conversation, good food, and good drink.  Jacques would have prepared the entire dinner himself. We shared the load, cooked for most of the day, and we found a new appreciation for just how remarkable Jacques was.

 Here is the menu and a pictures!

First Course:
Fresh Cherries
Salmon in Cream Sauce
French Potato Salad
Crudites with Hummus
A Selection of Cheeses
Baguette
Spicy Pickles and Pickled Asparagus

Second Course:
Gherkins
Grilled Hallumi and Baguette
Beet Salad
Corn on the Cob
Flattened Grilled Chicken
Mediterranean Salad
Quiche
Tart Tatin



The day started with rain.  Then the sun came out, a beautiful breeze tempered the heat.  Three generations of of family gathered on the shore. A pair of local pilots demonstrated their dog-fighting prowess in their bi-planes over the Sound.  We ate, drank, and made merry until the sun went down.

The People

Nyls prepares the marinade for the chicken

Lee making pastry for the quiche

Sooneiah after cleaning the beans

Jacques son Jacques with some of the grandkids: Jack, Elyse, and Sooneiah

John's wife Susan enjoying a moment without one of the twins

Nick and Sylvie in one of their favourite spots

The memorial board

Nyls watching the dog-fighting biplanes over the Sound

Aidan tries on Oma Norma's hat

Aunty Norma talking as usual

Nyls and Aija using their spotting scopes

The Food

The Flattened chicken

Beet Salad

Mediterranean Salad

Grilled Hallumi

Tart Tatin

Maria's Campfire Slovakian Goulash

In this day and age we often get caught up in the latest kitchen gadgets.  I have done a fair bit of campfire cooking in my time, from soups and stews to a boiled pudding made in a bag on a mountaintop.  However, it has been a while.  A visit to a friend's house this weekend was a good reminder of how great - and simple - campfire cookery can be.  This is the second year Maria has made us her traditional Slovakian version of goulash while we visited.  It is more like a meaty soup than the recipe we make, and each time the recipe is a bit different, and equally delicious.  The quantities and ingredients are variable, the results are uniformly excellent.

Add:

Stewing Beef

Flank Steak

Hanger Steak

Pork Shoulder

Pork Sausage

Venison (optional, traditional)

Ribs (optional)

Some peeled potatoes

Onions 

Tomatoes

Paprika

Marjoram

Salt 

Pepper

To a large, lidded fireproof pot until it is 2/3 full and cover with:

Water

Hang from a tripod over hot coals and keep at a simmer for seven or eight hours.  For the last hour of cooking add:

More potatoes.

Serve hot with fresh bread.

I have seen many people struggle to cook over a campfire.  The problem is that they try to cook over fire as opposed to coals.  The trick is to make hot coals as quickly as possible, and then feed them from a fire at the side.  The secret is the log cabin approach to fire building.  Old Boy Scouts may swear by the teepee, but nothing makes a good bed of coals faster than a log cabin.  The cabin also acts as a chimney, and you heat the pot before the coals are ready.  Adjust the height of pot over the fire to get the desire temperature.