Meanwhile in Churchville, USA Krissy took a much need break from writing and is back in town and ready for the soft opening of Church Cooks and her sister Jane has all the inventory in and busy styling the Artisan Gourmet Boutique.
The women of St. Marta’s Parish have worked side by side with Eric Mowsmen creating the items the will be featured from the Church Cooks Books past and present. The entire town is invited to the soft opening which it is scheduled Monday the 24th to Wednesday the 26th and is completely sold out.
The women’s club sent out invitations to about 50 out of town guests that either have vacation property in Churchville or have supported the club over the years 42 of the 50 guests invited have RSVP’d. Thursday will be the press party and close friends of Krissy and Mark Brothers including several of his former teams mates and friends.
The town is abuzz with all the famous people coming into town and it is rumored you cannot get a place to stay within 50 miles of the city limits. The city council has already approached Krissy about adding a Boutique Hotel to the 2 floors above the restaurant.
LUNCH & DINNER
Deviled Eggs on Horseback $3
Popovers with a Quick Roast and Lilac Honey Butter $4
“Cheese and Crackers” $4
Salmon with Dill $5
Charcuterie $4 / $8
Rudy’s American Meatballs $5
Perfect Beet Salad with Lime $4
Not Too Spicy Chorizo $5
TASTING MENU FOR
2 $50 For Half / $95 For Whole
Buckwheat Pasta w/sausage
Prosciutto-Stuffed Chicken with Mushroom sauce
Glazed Pork Chops ala Al
Mini Rack of Lamb
Honey & Orange Cake $8
Chocolate Finale Brownies $10
Grape Fruit Cake with Candied Peel $8
Featured from St. Marta’s Women’s Club Church Cooks Book
I wanted to let you know that yes you can indeed have chickens in your back yard. I looked into and asked the mayor he said whatever Krissy wants I want. I love Earl but really he drives me crazy sometimes.
Anyway we have no city ordinance saying you can or cannot have chickens. In fact Old Man Sanders had chickens for a long time until he passed. I wonder where his chickens went? He sold egg’s for $2 dozen and they were the best egg’s I have ever tasted.
I hope you are going to sell eggs cuz I will be one of your best customers. How many chickens are you going to get? What about a rooster that will sit up top of your house. You have the perfect yard for them. I am so excited for the chickens to come to town.
If you want help or just a chicken baby sitter I would love to watch them when you are gone. That sounded funny a chicken baby sitter.
See you on Friday at the Pot luck I heard you were cooking.
PS You should check I think Old Man Sanders coop is still in his back yard
Thanks Laura for checking the city ordinance and running it by Earl. I have wanted a coop for a long time but was traveling all the time and it’s hand to travel with chickens. Thanks for much for the offer of watching the chickens when I have to go out of town I will take you up on it.
I plan on driving to pick up chicks next week if you want to ride along. I am going to start out with 6 and see how it goes and how many egg’s I get. The coop is being delivered and set up on Saturday here is a photo of the one I chose.
Yes I am cooking on Friday I am bring a chicken dish I love here is the recipe for a sneak peek. Next time I cook for the Pot Luck I will make something with fresh egg’s like a pasta dish.
Prosciutto-Stuffed Chicken with Mushroom Sauce
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce
- I am doubling the sauce and serve with rice.
Recipe modified from http://www.bonappetit.com/recipe/prosciutto-stuffed-chicken-with-mushroom-sauce