The Salina Journal from Salina, Kansas on April 11, 2001 · Page 16
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The Salina Journal from Salina, Kansas · Page 16

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Salina, Kansas
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Wednesday, April 11, 2001
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Page 16
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C2 WEDNESDAY, APRIL 11. 2001 FOOD THE SALINA JOURNAL • MYSTERY CHICKEN Did 'Chicken a la Queens' fly coop? Restaurant critic made star out of chicken who brought eggs to his yard By RICHARD PYLE The Associated Press • NEW YORK — The sky has faUen on William Grimes' backyard, and the yolk's on him. The chicken that landed in his backyard and pecked its way to overnight fame has disappeared, leaving Grimes with a heavy heart and 50 pounds of leftover chicken feed. Did it fly the coop? Was it the victim of, er, fowl play? "I have no idea what happened to it," Grimes said from his desk at The New York Times. "I woke up in the morning and it was gone. I'm getting over it, but 1 miss it more than I would have thought." When the chicken first showed up last month, it was like henna from heaven for Grimes. From his bully pulpit as chief restaurant reviewer for The Times, he wrote two stories about the bird and was deluged with calls and letters of advice from a nation seemingly crammed from cote to cote with poultry experts. . He also suddenly had his own egg supply and a book contract — not, presumably, for chicken feed. The chicken, tentatively named Vivian, became media star and cock of The Associated Press Yeowzer warily eyes a chicken that took up temporary residence in New York Times food critic Williams Grimes' backyard in Queens. the walk, terrorizing the backyard's resident tomcats by day and roosting in a pine tree at night. It posed for pictures and even laid an egg on cue for an Associated Press photographer. Then, a week ago, the shiny blue- black hen vanished as mysteriously as it had appeared, leaving only a single feather as evidence it had ever existed, and was not just a flight of fancy, a pig­ ment of Grimes' imagination. There were no bones or other evidence the tyrannized tomcats suddenly had rediscovered their place in the Darwinian pecking order and turned the chicken into a paw-lickin' feast. Given the many perils of the urban jungle, the Grimeses tried to mount a chicken recoup. Nancy scanned their Astoria, Queens, neighborhood with binoculars, looking in vain for a sign of the wayward bird. William considered tacking reward posters on lampposts but abandoned the idea after envisioning his block being overrun by hordes of people, each with "an identical black chicken tucked imder his arm." Grimes refuses to concede that nocturnal thieves could sneak into his yard and steal a chicken with nary a peep in the city that never sleeps. Moreover, he said, "I'm one of those innocents who don't think people would do something like that. Certainly, there's been no ransom call." Among his flock of pen-pals, about half believe the hen was heisted. After a week with no clues to the fate of "chicken a la Queens," as he affectionately calls it. Grimes is "starting to turn the corner" in his bereavement and readjusting to life as it was B.C. — eggs from the store and chicken on a plate. Perhaps the surest sign his hen is history: One of the cats sleeps in the empty nest. T RECIPE CONTEST Winning dish to be featured on cruise ship By The Sallna Journal NEW ORLEANS — United States Lines, operator of the Hawaiian cruise ship ms Patriot, and Conde Nast Publications, publisher of Bon Appetit magazine, announce a, nationwide recipe contest with a unique twist: The winning dish wiU be featured on every Patriot sailing for a year, arid the recipe's creator will receive a seven-night Hawaiian crUise vacation. Three finalists and a guest of each will enjoy a weekend vacation Aug. 3-5 in Miami, including accommodations and meals at selected restaurants, and a cook-off at Two Chefs Cooking School to determine the Grand Prize dish. Menu entries (excluding appetizer recipes) must be postmarked by May 11 and received by May 15, 2001. Mail to: United States Lines' Recipe for Adventure Contest, c/o Kelly Joyce, Bon Appetit, 4 Times Square, 15th Floor, New York, NY 10036. Online entries must be received at www. bonappetit.com (click on "Ready to Serve") before 10:59 p.m. Central time May 15, 2001. Limit one entry per person. Chicken / Free-range roaster best FROM PAGE CI Madame Arnaud's Roast Chicken SVa- to 6-pound whole free- range roaster Kosher or coarse sea salt Cracked black pepper 4 sprigs fresh thyme 1 tablespoon unsalted butter, softened Vi cup chicken broth or stock Vz cup dry red wine 1 large carrot, scrubbed and cut into chunks 1.medium onion, cut into Vi- inch slices 1 tablespoon of unsalted butter (optional) •, Preheat oven to 450, setting therack at the middle level. •;l_Season the cavity of the , chipken with salt, pepper and 2 sprigs of the thyme. Rub the outside with the softened butter and season with salt, pepper and the leaves of the remaining sprigs of thyme. Combine the broth and wine in a measuring cup or pitcher Scatter the carrot chunks and onion slices on the bottom of a roasting pan. T QUICK COOKING Place the chicken breast side up on the adjustable roasting rack and set it in the pan. Roast for 10 minutes. Baste with about 2 tablespoons of the wine and broth mixture and turn the chicken on its side. Baste and roast for 10 minutes. Baste again and turn the chicken on its other side. Baste and roast for an additional 10 minutes. Lower the temperature to 350, baste again and roast for 15 minutes. Baste, turn the chicken onto its other side and continue roasting for 15 minutes. Turn the chicken breast side up and baste. Continue roasting for an additional 40 to 50 minutes or until done, basting every 10 to 15 minutes. Transfer the chicken to a carving board and let it rest for 10 to 15 minutes. Pour the accumulated cooking juices and vegetables from the roasting pan into a small saucepan, add the pat of butter, and place over low heat, keeping the mixture warm. Carve the chicken and arrange the pieces on a serving platter Pour the sauce through a fine sieve, pressing down on the vegetables to extract the liquid, into a warmed sauce boat. Pass the sauce at the table, Makes 6 servings. Potato Gratin Butter for the dish 1 clove garlic, cut in half 4 large (2V2 pounds) Yukon Gold potatoes, peeled, thinly sliced, washed and placed in a bowl of cold water 4 to 6 cloves garlic, peeled Sea salt Freshly ground pepper Flour 3 to 4 tablespoons unsalted butter 4 or more cups whole milk Preheat the oven to 450, setting the rack in the lower middle shelf, (Position an aluminum foil baking sheet or shallow pan on the floor of the oven under the gratin dish to minimize the clean-up if the liquid in the; gratin overflows.) Butter a large baking dish (about 9 by 13 inches, or similarly proportioned oval) and rub with the cut garlic clove. Remove about one-third of the potato slices from the water. dry them thoroughly and place them, overlapping, over the bottom of the dish. Depending on taste, crush one or two garlic cloves through a press directly over the potato slices, distributing the pulp as evenly as possible. Season with salt and pepper and sprinkle about 1 tablespoon plus 1 teaspoon of flour over the layer as evenly as possible. Dot the layer with 1 tablespoon of the butter Repeat the process, making successive layers until the ingredients are used up and the dish is almost filled to the top. You should have three or four layers. Pull out the oven rack and place the baking dish on it. Pour in the milk to just cover the top layer; add more if needed. Gently push the rack back into the oven. Bake for 15 minutes or until the milk just begins to bubble. Lower the heat to 350 and cook for an additional 40 minutes, or until the potatoes are very tender when pierced by a fork and the top of the gratin is golden. The gratin can be made ahead and reheated. Makes 6 servings. /f's an avalanche of flavor with the Pecan Mudslide' Dairii Queen =!• 0 321 North Ninth 823-6109 :=: Elizabeth Bryan By appointment Window Beauty As You Like It Salina 785-822-0912 Stew can be prepared in just half hour Rebuilt Kiirbys startinLg from '69<'<' •Kirby bags •Kirby shampoo •Kirby belts 'Kirby Semce (Home of all your Kirby needs.) \MJS3S^^ 340 S. Broadway, Salina UrnpfCYSS) 825-0451 • 1-800,864-4451 wvifw. midwestsew.com By The Associated Press Half an hour's anticipation shouldn't leave the hungry too impatient. That's all the preparation and cooking time this recipe for Tomato and Fish Stew takes. The real short-ciit is to use a microwave. Tomato and Fish Stew 3 tablespoons extra virgin olive oil 1 medium-size onion, diced (about 1 cup) 4 garlic cloves, thinly sliced 2 medium-size zucchini, • halved lengthwise and cut into . thin slices (about 2 H cups) • . Va cup dry white wine or vermouth 1 Vi pounds snapper, sea bass ; or other firm white fish fillets, cut in 2-inch cubes 2 medium-size fully ripened ; fresh tomatoes, cut in wedges ; (about 2% cups) Va teaspoon salt 8 slices Italian bread, toasted or grilled Chopped parsley, optional, ; for garnish In an ll-by-7-inch microwav- SPA SERVICE 825-B888 SPA SERVICE HsmiVcSmill able dish, combine oil, onion and garlic. Partially cover; microwave on high for 4 minutes; stir in zucchini, wine and 'A cup water. Microwave, partially covered, for 4 minutes. Stir in fish, tomatoes, salt and pepper Microwave, partially covered, until the tomatoes soften and release some of their juices and the fish is just cooked, about 7 minutes (gently stirring halfway through cooking). Place a toasted bread slice in 4 shallow soup bowls; spoon stew over bread. Serve with a second slice of bread. Sprinkle with chopped parsley if desired. Stovetop directions: In a medium-sized skillet, heat oU over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in zucchini and garlic; cook and stir until tender, about 5 minutes. Add fish, tomatoes, wine, V2 cup water, salt and pepper Bring to a boil; reduce heat to medium low; simmer, covered, untU fish is cooked and tomatoes soften and release some of their juices, about 10 minutes. Serve over and with toasted Italian bread slices. Makes 4 servings. naro CloHnina in. 3 "BIG & TALL" For all your Insurance Needs Dallas Dunn 230 B S . Santa Fe / 825-1559 EASTER ARTICLES 25% OFF As always, your largest line of collectibles in Salina. ReUglous Articles just in time for 1st Communion, Confirmation and Mother's Day. •JTiisf ArrivedJ G riomy's diaries/ ^ HUGE SELECTION! HOURS: Mon.-Sat. 10:00-7:30 • Sun. 12:00-5:00 2332 Planet Avenue • Salina, KS 67401 • 785-452-9631 Across from Central Mall Old Country Store South of 1-70 on Ninth St. In AonI (tfllu Betl Watem MId-Amtrtca Inn ||Haiin: Tuesday- Saturday 10 a.m. - 6 p.m^ I Sunday 1 p.m. - 5 p.m. Closed Mondays 785-823-2670 23201 ^-2497 f wtmSmbaiiiuia^ LA-Z-DOY Showroom HP,... ^1-w:.:- 141 S. ^ta Fe • 785-827-0002 • Downtown Salina Weekdays 9:00 - 5:30 • Sundays 1:00 - 4:00 With the Kansas 2001 Vacation, Travel & Recreation Guide. Summertime is fun and our readers are interested in making plans now for places to go and exciting things to do and see in Kansas. Now you can reach these vacationers by advertising in the 2001 Vacation, Travel & Recreation Guide. This guide is THE source for summer events and recreational opportunities in Kansas. Publishes: Sunday, May 6, 2001 Deadline: Wednesday, April IS, 2001 Consult your Salina Journal i^r .^J^^'^^^^''^^ Consultant at: (785) 823-6363 or 1-800-827-6363 e-mail: sjadv@saljournal.com Salina Journal Connecting communities with information

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