An overloaded rural vegetable stand with the freshest of produce right from the fields nearby. I imagine that the conversation is as pleasant as the watermelons are juicy!
Midsummer there are 3 important birthdays in my life- my dear mother- in -law, my sister, and my husbands cousin all on the same 2 days….all strong and good women. This year I made a stab at recreating Grandma Emily’s mythic ( in our family anyway) Sunday Roasted Chicken with stuffing, macaroni and Tomato broth. It’s one of those ” recipes” with no recipe and seemed a fitting tribute to the occasion. How close could I come this time?
Well, it seems, pretty close and I must say that thinking fond thoughts while I cooked only improved the taste.
Here’s the ” recipe”: roast a whole chicken – I used a handful of fresh tarragon stuffed into the cavity. Save the giblets and neck.
For the tomato broth: put a large can of stewed tomatoes in a large sauce pan with the neck, 1/4 cup chopped onion, a bay leaf and bring to a gentle boil – then simmer til needed.
For the stuffing ( and this is the tricky part- it’s really like a French country pâté) : brown 1/2 pound ground beef and 4-6 pork breakfast sausages. Drain and set aside. in the same pan, Prepare a package of Pepperidge Farm Dressing , (she would use her own dried bread), adding 1/4 cup chopped onion and the heart and liver from the giblets to the butter melting as directed, add chicken broth and about 1/2 tsp. of sage. Then grind in the food processor along with the browned ground beef and sausage,using only enough broth to purée roughly. Return to the pan now, adding the stuffing bread and extra broth to make a very moist stuffing. Season if needed and put in a casserole, cover and put in oven for 30 minutes at 350.
Cook Ziti as directed–drain and put into a big bowl. I used Grandmas big green McCoy bowl which is now called either vintage or mid- century and is one of my treasures.
To serve: Pour the tomato broth through a strainer onto the Ziti, then add some of the pulp if desired – salt and pepper. ( My husband likes to put some Open Pit Barbque sauce on his serving), Slice the chicken. Uncover the dressing pate. Serve everything in a shallow soup bowl.
When living on the farm there would be lots of family and workers workers to feed and nothing went to waste…
Yesterday, I was asked to bring some of my paintings to a design studio for consideration and the designer took all of them to display…wow!