Parker Bosley

Omlete

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It doesn’t have to be fancy, elaborate or expensive to be good.  

 

When asked what technique would best help him identify a good chef, or a potential employee, Jacque Pepin said, “Ask him to make an omlette.”

If you have practiced the art of omlette-making you will most likely agree.  As one who loves eggs in every one of the hundreds of possible preparations I would agree that making a perfect omlette is an honest measure of a

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Freedom Ranger Chickens

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There are two options for preparing the Red Broiler chickens—also known as Freedom Rangers.  You can roast the bird whole or you can separate the parts and use them in different ways. If you are roasting the chicken, place it on a rack or on a bed of coarsely chopped vegetables—onion, carrot and celery.  Place a bay leaf and a teaspoon of dried thyme as well as some salt and pepper in the cavity of the bird. Set the oven at 450. 
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Sweet Corn

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Coming up on February and even the cold weather treats like Brussels sprouts are soon to be finished.  A serving of sweet corn is sure to be brighten the dinner plate. Use a non-stick sauté pan to slowly heat the corn.  Because it was frozen there will be a fair amount of liquid.  (AND, if you forgot to thaw the corn you can place it in the sauté pan even if it is frozen.)  Slowly increase the heat to evaporate the
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Ground Chicken

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Ground chicken can be used in the same way as most any ground meat.  It cooks quickly.  You can form patties or meat balls or mix it into casseroles.    Use ground chicken to make patties much like the old fashioned salmon patties—once a staple of Friday’s meatless meals. Combine ground chicken with 2-3 eggs, ½ cup minced onion, salt, pepper, any kind of fresh herbs—parsley is suggested—and mix well.  Add enough bread crumbs to “stiffen” the mixture and then form
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Corn and Chicken Casserole

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Thaw a container of corn, mix the corn and its liquid with ground chicken.  Break up the ground chicken into small pieces.  Stir in ¼ cup of minced green garlic including stems.  Add about ½ cup of grated Swiss cheese.  Season well with salt and pepper.  Pour the mixture into an 8 x 11 baking pan.  Bake at 350 for about a half hour. I never thought of harvesting garlic in mid-winter.  It sounds like a great idea.  This garlic will
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Mustard Greens, Napa Cabbage and Green Onion

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Remove the stems from the mustard greens.  Wash the greens and set aside to drain.  You do not have to dry the leaves.  Shred and equal amount of Napa cabbage.  Chop the green onion. Stri fry the greens, cabbage and onion in some olive oil in a pan for which you have a lid.   Keep the heat at medium high.  Don’t burn or crisp the edges.  Add a couple tablespoon of vinegar.  Cover the pan and braise until the greens are
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Mixed Greens with Mustard Vinaigrette

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1 part vinegar ½ part Dijon mustard 3-4 parts olive oil Salt and pepper to taste For two servings use 1 TBS vinegar and 3-4 TBS olive oil with a teaspoon of mustard. Make the dressing in the bowl you plan to toss the salad greens.  Add the salad greens and using tongs or a large spoon and fork, turn the greens over several times to bring the dressing up over the salad.  
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Dumplings

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Every cuisine or culture makes some type of dumplings.  Some are dense and heavy others are light and airy.  They are stuffed, plain, large or small.  Dumplings can be sweet or savory.  Ingredients include some or all of these ingredients:  flour, baking powder, yeast, eggs, milk, salt, herbs and mashed potatoes or even cream. You can use the same chicken preparation for the pot pie in this traditional Chicken and Dumpling recipe.   Do not thicken the broth with flour
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Chicken Pot Pie

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Many customers have told me that they have chickens in their freezer.  I don't know why, because a roast chicken is the easiest way to have a nice Sunday dinner without much fuss or effort.  I have already posted in last weeks newsletter my method of crock pot chicken, so I am going to post some recipes from Parker using chicken to encourage you to enjoy those delicious chickens! CHICKEN POT PIE 2 leg-thigh pieces 2 cups peeled, chopped carrots 1 inch pieces 1
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Acorn Squash

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Cut the squash in half from stem to base.  Scoop out the seeds.  Peel and core an apple.  Cut into quarters of chunk so that the cavities of the squash can be filled with the apple.  Add a half teaspoons of brown sugar to the apple.   Cover the squash halves with foil.  Roast on a tray with the s cut side of the squash up.  Roast until the squash is very soft.  This will take more than an hour depending on
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