Sausage stuffed galantine and dill celeriac mash

Photo courtesy Farm Girl Natural Foods

Photo courtesy Farm Girl Natural Foods

One of our more popular posts is this recipe for a roasted chicken galantine, a play on the classic French dish that roasts a boneless, stuffed chicken to serve hot rather than the traditional method of poaching and serving cold. And while I’m not the most efficient at getting a chicken boneless without tearing the skin, I’ve gotten a lot better at it — so much so that I rarely have to watch the Jacques Pepin video embedded in that original post for pointers anymore. The galantine takes a bit of work, but the results are so attractive and tasty that I just can’t help wanting to make one every time I get my hands on a whole chicken. Such was the case last week, when I used one of the Farm Girl Natural Foods chickens gifted to us by grower Katie Short to make a bird stuffed with bread crumbs, bacon, and some linguiça that also came from the Arkansas farm. I did more cooking than picture taking last weekend, though, and didn’t get any good shots of that lovely bird — so I went to Hillcrest Artisan Meats today and bought another one of Katie’s chickens, not only to get some pictures, but also to taste that delicious chicken once again. We served the galantine with a blend of mashed celery root and potatoes and some French-style green beans.

Sausage stuffed galantine

  • IMG_9525One whole chicken, de-boned (see previous post for de-boning instructions).
  • 3/4 pound sausage. Use whatever sausage you like. Or make your own by seasoning ground pork to taste.
  • 1/4 pound bacon, cut into lardons.
  • 3 tablespoons diced shallots
  • 2 cloves minced garlic
  • 1 cup dried bread crumbs. Roughly tear your own and let dry overnight or just buy the pre-bagged kind made for stuffing.

Brown your sausage in a skillet, place into a bowl and set aside. Brown the bacon and add it to the sausage, reserving the fat. Use the bacon fat to saute your shallots and garlic, just until the shallots start becoming opaque (do not brown them). Add shallots, garlic, remaining bacon fat, and bread crumbs to the bowl, stirring to mix. Stuff your galantine and truss (again, see previous post for instructions). Roast for 20 minutes in a 300 degree oven, then finish for 10-20 minutes at 400. Because there are no bones in the bird, it will definitely cook faster.

Mashed celeriac and potatoes with dill

  • IMG_95351 medium celery root, peeled
  • 1 cup or so peeled potatoes. I say “or so” because my amount of potatoes was the rest of a bag of baby Yukon Golds that I had left over from a previous recipe.
  • 4 tablespoons butter
  • 1/4 cup sour cream
  • 2 teaspoons dill
  • salt and pepper to taste

Peel and chop your celery root. Blanch for five minutes in acidulated water (use vinegar or lemon juice). Drain and add fresh water, bring back to the boil. Boil blanched celeriac and potatoes until both are soft. Mash with the butter, then add the sour cream, dill, and salt and pepper. Adjust seasonings as needed. Serve immediately.

This meal was a lot of fun to make, not only because I was cooking with a new ingredient, but also because I was once again using some quality local product. Happy cooking!

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The happenings, and some stir fry

IMG_9254 (853x1280)We’ve had a busy time of late, but it’s all been in the name of expansion! Thanks to all of your kind donations, I was able to purchase a digital recorder, something that will enable me to pursue a new avenue of local food promotion: radio. That’s right, beginning April 27th, I will be joining the show Arkansas Cooks as a co-host, so be sure to tune in every Saturday at noon on KUAR FM 89.1 to learn more about Arkansas food and the folks who prepare it. You all helped make this possible, and I can’t thank you enough.

Other things of interest: we were recently lucky enough to “test drive” some free-range chicken and hand-made sausage from Farm Girl Natural Foods, and I couldn’t be happier with the meat. We did a longer write-up over on Eat Arkansas, so check that out for more information about these locally-raised delicacies.

I’ll leave you with a recipe that we made with some of the Farm Girl sausage, a simple stir-fry that just rocked our heads.

Hmong sausage stir-fry

  • IMG_9418 (533x800)1 package Farm Girl Natural Foods Hmong sausage. This is an Asian sausage style flavored with ginger, cilantro, and chilies — and Farm Girl’s pork shines.
  • 2 cups broccoli slaw. Yes, the kind in the bag from the super market. If you want extra carrots or anything else like water chestnuts or sugar snap peas, add ’em in.
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch
  • 1 egg (per person)
  • Steamed rice

Remove the sausage from its casings and brown in a skillet. While the sausage is browning, poach the eggs in a separate pot, then put them in a bowl of ice water to hold. Mix together the soy sauce, water, rice vinegar, and corn starch. Add the broccoli slaw to the pan with the sausage (this is a very lean sausage, and will not produce much fat, so no need to drain) and stir to mix. Add the soy sauce mixture, stirring to coat. Cook the stir fry until the slaw becomes just tender and the sauce has coated everything nicely. Give your eggs a 30 second dunk in some boiling water to freshen them up. Make a bed of rice, place the poached egg on top, then cover with the stir-fry. Serve.

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Why donate?

IMG_9453Donate to a blog? Well that takes some real cojones on our part to ask folks to do that, doesn’t it? After all, this is the new age of digital media where everything is free and we like it just fine that way.

And when it comes to this blog, I’m inclined to agree with you. Arkansas Foodies has always been a labor of love, something that Jess and I did in our spare time in order to share our love of the food and people of Arkansas with the world at large. And we’ve been gratified and humbled by the responses we’ve gotten over the years.

Over that time, I’ve chosen to keep Foodies free of advertising (save for whatever ads WordPress may force us to run), although that may change in the future. The website doesn’t run for free, and while there’s not just a ton of overhead for this site, there’s still expenditures that must be absorbed. I don’t know if advertising is the answer to that issue, but it’s certainly a possibility. The other possibility is to have a small donation drive where you, the reader, can maybe toss us a few bucks as a way of saying “keep up the good work.”

The main impetus behind this idea of a fundraising drive is this: within a matter of weeks, I’ll be taking on a major role with one of Arkansas’ top-rated radio programs. While this program enjoys a great deal of popularity, it doesn’t enjoy a massive budget (much like this blog). To do the job right, there are some equipment and software purchases that we really need to make, things that, while not large, are outside the reach of our day jobs and my freelance work. Thus, the donation request. On the side-bar, you’ll see a button that says “Donate.” That links directly to our PayPal account, and all donations will go to buying a digital recorder and some editing software. And since I know times are tough, if you can’t afford a dollar or two, leave us a comment telling us “good luck” so that we can at least know you’re thinking about us.

Cheers!