Good morning, readers. A family recipe, from long ago and far away, came to the mind of a certain resident of Chickamauga, Georgia. "Our aunt's Sally Lunn rolls were a treasure in our family, and now I can't find that recipe," he wrote. Do you have a Sally Lunn roll with a little history to it?
And you will read below a mention of a local blog. Here's a repeat request: What are your go-to blogs when searching for a recipe?
Linda Morris this morning continues the curry conversation. She wrote, "This one is a fun company dish. Oftentimes come spring, I think of this dish."
4 to 5 pounds of chicken
2 tablespoons curry powder (or to taste)
A little minced garlic
1 tablespoon chopped onion
1 cup finely diced apple
Salt and pepper to taste
Stew chicken until tender, or use an equivalent-size prepared rotisserie chicken. Remove tough skin, and divide best pieces in two or three pieces.
Roll in flour, brown in butter, then remove to keep warm. To pan, add curry powder, a little minced garlic, chopped onion and finely diced apple. Add flour, seasonings and milk to make gravy. Remove rest of chicken from bones, and add to gravy with other chicken pieces; heat through 30 minutes to blend flavors.
To serve: Place little dishes of relishes around the chicken platter and a bowl of fluffy, hot rice. Relishes may include: sauteed bananas, sieved hard-boiled eggs, pickle relish, chopped salted peanuts, chutney, pickled onions, grated fresh coconut, crumbled crisp bacon.
Each guest places a mound of rice on a plate, spoons curried chicken over rice, then sprinkles a little of chosen relishes over top.
This is such a fun and yet casual dinner-party dish.
It takes some time to prepare said relishes, but some can be done ahead of time.
For the reader, T.H.M., who was looking for easy weeknight menus, Tim Threadgill advised, "Cooking Light magazine has been doing this for years. An easy way to access them is get the yearly compilations sold in book form that may be found in yard sales and used bookstores, as well as their website. I used their Thanksgiving menu from November 2005 to great acclaim in 2006, with the Apple Cider Brined Turkey our staple for years after."
We can hereby understand that their recipes pass the test of time. Here is one of those, and it is not just a recipe but a menu.
Weeknight Lemon Chicken Skillet Dinner
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley
Heat oven to 450 degrees.
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450 degrees for 10 minutes or until chicken is done. Remove chicken from pan.
Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes (cut sides down), mushrooms and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
Makes 4 servings (serving size: 1 chicken breast half and 3/4 cup potato mixture).
Nutrition facts per serving: 342 calories, 8.6 grams fat (1.8 grams saturated; 3.9 grams monounsaturated; 1.2 grams polyunsaturated), 43 grams protein, 23 grams carbohydrate, 4 grams fiber, 110 milligrams cholesterol, 3 milligrams iron, 642 milligrams sodium, 77 milligrams calcium.
Speaking of enduring recipes, Joe Jumper's blog (dirtfromtheclaypotblog.com) includes a recipe section of the tried and true from his family as well as his many friends. Here's one that might suit for an Easter dinner or a post-Easter brunch.
Mr. Jumper began, "This is a combination using my Grandmother Jumper's Angel Biscuits recipe and my Mother's Black Pepper Honey and Ham recipe. It is always a crowd favorite. Everyone loves ham and biscuits. If you are short on time, you can use one (24-ounce) package of frozen mini biscuits (24 biscuits). Otherwise make them from scratch.
Here's the full array of recipes for Angel Biscuits with Black Pepper Honey and Ham.
Grandmother Jumper's Angel Biscuits
1 package dry yeast
2 tablespoons lukewarm water
5 cups plain flour
1 teaspoon soda
3 teaspoons baking powder
4 tablespoons sugar
1 teaspoon salt
1 cup shortening
2 cups buttermilk
Dissolve yeast in water. Sift flour, soda, baking powder, sugar and salt. Cut in shortening. Add yeast mixture to buttermilk, and mix with dry ingredients. Knead gently about 7 times. Roll out, and cut into about 1 -inch circles. Bake 15 minutes in a preheated 350-degree oven.
Black Pepper Honey
1/2 cup honey
2 teaspoons coarsely ground pepper
2 drops hot sauce
Mix together the honey, pepper and hot sauce.
Assembling Ham Biscuits
1 (8-ounce) package of thin-sliced ham
Black pepper honey
Spread Black Pepper Honey in biscuit. Fill biscuit evenly with ham.
We will conclude with a colorful, easy salad from the Rose Secrest collection.
2 beets, grated
1/2 head cabbage, shredded
3 carrots, grated
1/4 cup raisins
1 apple, diced
1 tablespoon lemon juice
Combine all ingredients.
On that lovely note, we will close for today, reopening again in this space next week. Y'all come.
- Sally Lunn rolls
- Favorite blogs
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750