Barred Rock Chicks with Buffy Mother

We went to Frog Pond today and purchased five Barred Rock pullets.


We are hoping that Buffy #2 will adopt them.
She had been sitting on eggs with Buffy #1.
#1 did hatch two chicks.

We put these new babies in a cage near the moms.
#1 was not at all interested, since she had her own beautiful babies.

#2 seems interested.
When they were in the cage, she brought them food and dropped it through the bars.
So we released them.

We'll see. . .

First chick

The first chick appeared under the old mama today.


She is still sitting on eggs, so perhaps there will be more.

Asparagus with Hollandaise Sauce

This is our fourth serving of fresh asparagus.

We decided to take advantage of the freshly laid eggs and make a Sauce Hollandaise.



Delicious - but we still prefer with just butter.

So far, we have picked two pounds of asparagus.
Mmmmmm

The First Asparagus of 2013

We picked the first asparagus of 2013 on May 4.

 

This first picking was 9.6 ounces.

On May 6, we picked again - 5.8 ounces.

Delicious with butter and nothing else.

Daffodil Finally!

We finally have a daffodil!


We were spoiled last year by a warm spring.
This is quite late for us.

Ciabatta

It all started when the supermarket had a sale on mussels -
buy one, get two free. . .

Free is nice.

But now we needed a starch.
Hmmmmm.
I found a recipe for ciabatta that does not require super-long proofing.
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

Start with 475 g water.

500 g flour

1 t yeast

and into the mixer it goes.

at first it is really gloppy.
I let it rest for 10 minutes or so and then
continued beating until it pulled from the sides of the bowl.

Let rise for a couple of hours,
then shape onto floured parchment.

Preheat the oven to 500F.

Just before putting into the oven slash.
I learned a trick - use your super sharp knife, but wet the blade before each slash.

Looks good.

Smells great!

Very nice crumb.
Not as crunchy as no-knead bread.
I did not add any moisture to the oven

Serve with a seafood soup.

 

The soup is made of:
onion, garlic, celery, and lots of black pepper
shrimp, scallops, mussels.

Toad in a Hole

We had the bacon last week, and now it's time to try the
 bangers from our order with R.J.Balson & Son.
(R. J. Balson & Son website.  http://www.balsonbutchers.com/)
We decided to try the Garlic and Herb.
They come 5 to a pound.

I thought two would be enough for us, so the other three have returned to the freezer.

When I read the ingredients, they are very simple:
Pork, water, wheat  flour, salt, spices,
sodium lactate, flavorings, herbs, sodium diacetate.

Did you know that Toad in a Hole is basically meat cooked in a Yorkshire Pudding?

Per a suggestion from President Oliver Balson, I first browned the sausages to get the natural casings crispy.
Then added the batter to the hot pan with the sausage and cook at 425 degrees.

40 minutes later, we were ready to eat!


 

The chickens are enjoying the free-range now that spring is here.
The egg yolks are bright yellow, as you can see in the pudding above.

Serve with peas, mashed potatoes, and onion gravy.
Following are recipes for Yorkshire Pudding and onion gravy.
There is also a slightly different recipe on my webpage:  http://muddleaged.com/Yorkshire.html


Recipes:

Toad in a Hole

Yorkshire Pudding Ingredients:

• 4 large, fresh eggs, measured in a jug
• 200 ml/2/3 cup milk
• 200 ml/ 2/3 cup plain/all purpose flour
• Pinch of salt
• 2 tbsp lard, beef dripping or rapeseed oil (I used butter)
• 6 beef or pork sausages, partially fried

http://britishfood.about.com/od/eorecipes/r/Family-Toad-In-The-Hole-Recipe.htm

Onion Gravy Ingredients:

• 2 medium onions, peeled and thinly sliced
• 2 tbsp vegetable or cold-pressed rapeseed oil
• 2 tbsp butter
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 750ml/ 3 cups beef stock
• 4 tsp corn flour/corn starch
• 4 tsp cold water
• Salt and black pepper

Preparation:

• Melt the oil and butter in a large saucepan over a gentle heat. Add the onions and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, take care not to burn, the onions should not be browned.
• Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes, again making sure they don't catch.
• Add the stock and boil gently uncovered for 5 minutes.
• In a heatproof jug or bowl mix the corn starch/flour with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
• Season with salt and pepper and keep warm until ready to serve.

Note: To create a shine on the gravy whisk 1 tsp of ice cold butter into the finished gravy before serving.
http://britishfood.about.com/od/recipeindex/r/oniongravy.htm