08/27/2007

Foodie With Family

A lesson learned the hard way

By Rebecca Lindamood
Local columnist
shakeyourfoodie@
yahoo.com

Read Rebecca's past columns here

In keeping with my life philosophy of making everything as complicated as possible, I responded to a freecycle ad placed by someone giving away a lame chicken.

When I arrived to pick up said lame chicken, the lady kindly offered to give me two other hens and a rooster so that the chicken wouldn't be lonely. No problem! Our new house came complete with a chicken house with attached, fenced-in chicken run. Those birds were bound to be happy!

After a couple hours of watching the dogs to make sure they weren't reacting aggressively, I had to make a pit stop, so I went into the house. When I came out, the dogs were both in the hen run and had committed a full-fledged chicken massacre. The door was still barred as I had left it and the fence was undisturbed.

After I got done jumping up and down and hollering at the dogs like an idiot, I pulled myself together and surveyed the scene. There were feathers all over the place and the dogs looked completely unrepentant. Since my husband was at work, I had to clean up the mess so the dogs wouldn't have any "material” to further shred and spread all over the run.

The truth is that had I been a dog I probably would've done the same thing. And they did what I was going to do, just without going to the bother of waiting several weeks, then properly butchering them and cooking them.

It took the boys about five minutes to get past the frustration of having the chickens we'd owned for less than eight hours turned into scooby snacks. Aidan, my dog lover, threw his hands up by his shoulders and said, "Well, at least my dogs got a treat.”

Obviously, we'll have to shore up the defenses of the hen house and run prior to trying that project again.

Here are a couple great dishes that require no chicken whatsoever.

This fish cake recipe is my version of one that came from the nutritional guru Leanne Ely. It's great for you and tastes good, too.

Fabulous Fish Cakes

• 2 lbs. boneless firm-fleshed fish (such as cod, haddock or flounder)
• 2½ c. fresh fine bread crumbs
• 1/3 c. dry bread crumbs (you can either use seasoned or unseasoned depending on preference.)
• 1 medium stalk celery, very finely chopped
• 3/4 c. green onions, finely chopped
• 1 T. dried basil
• 2 eggs, beaten
• Salt and pepper to taste
• 4&1/2 T. vegetable oil, for frying
• Tartar sauce, optional for serving
• Lemon wedges, optional for serving

Place bread crumbs and celery in a large mixing bowl.

Using a food processor or blender, process fish into a chunky puree a la the "Bass-o-matic” of "Saturday Night Live” fame. At this point in the original recipe, Leanne Ely says, "Sounds gross — but hang in there, this recipe is good,” and she's very, very right!

Place fish puree, bread crumbs and celery in a bowl; mix well. Add green onions, basil, eggs, salt and pepper to taste; mix well until all ingredients are well incorporated.

Form fish mixture into patties of desired size. The kids like smaller ones and we adults like huge ones.

In a large skillet over medium-high heat, cook fish cakes in oil for about 5 minutes. Using a spatula and a fork, carefully flip fish so that oil doesn't splatter and cook another five minutes, or until it cakes crunchy on the outside and cooked all the way through.

Serve with tartar sauce and lemon wedges if desired. My crew also likes them with ranch dressing and/or barbecue sauce.

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Here's a fun one to make with the kids (or without 'em if you don't have kids). It makes a good summer activity. My dad has been making this for a few years and we love it when he shares his "hooch.” Don't be alarmed. The alcohol content in this is so miniscule (about 0.4 percent) that you'd have to drink 1&1/2 gallons to equal one 12-ounce beer. And if this reads like a science project, that's because it is one.

It was published by the U.C. Clermont College in Batavia, Ohio.

Papa's Hooch

Equipment:

• 1 clean, 2-liter plastic soda bottle with cap
• Fine tooth grater
• 1 c. measuring cup
• ¼ t. and 1 T. measuring spoons
• Funnel

Ingredients:

• 1 c. table sugar
• 1 1/2 - 2 T. fresh grated gingerroot (depending on desired strength of ginger flavor)
• Juice of one lemon or one lime, or if you make it like my dad, juice of half each of a lemon and lime
• ¼ t. fresh baker's yeast (Fleischman's, Red Star, etc.)
• Cold, fresh, pure water

Lay out all equipment and supplies. Put your clean dry funnel into the neck of the soda bottle. Pour sugar through the dry funnel. Be sure to leave funnel in place until ready to cap. Add the yeast through the funnel and shake bottle lightly to combine yeast and sugar.

Grate the gingerroot directly into a glass measuring cup. Juice the lemon, lime or combination directly over the ginger. Stir to form a slurry and pour into the bottle through the funnel. Don't despair if the mixture sticks to the funnel. The next step will wash it through.

Pour clean water into the measuring cup you used for the ginger and citrus. Swirl lightly and pour through the funnel. Remove the funnel, cap and shake the bottle to distribute everything evenly. Remove cap, fill with clean, fresh water to the neck leaving about an inch of head space. Screw cap tightly onto bottle. Invert repeatedly to dissolve sugar. Remember that there will be sediment as the gingerroot will not dissolve.

Place in a warm place for 24 to 48 hours or until bottle feels hard to a forceful squeeze — never past 48 hours! Refrigerate immediately and serve when well chilled. If you don't like the ginger and citrus bits, you can strain it when you pour it, but we rather enjoy the floating bits of ginger. Rinse bottle immediately after pouring the last of the ginger ale if you're going to make more or you'll never get it clean. Trust me.

Rebecca Lindamood is a northern Lower Michigan native now living in New York state. A food lover and mother of five children, she writes occasionally about preparing creative, yet affordable, meals for a family. Drop Rebecca an e-mail at shakeyourfoodie@yahoo.com or write to her care of the Record-Eagle.