We’re now nearing the end of winter. I don’t know about you, but I find myself in the doldrums. Down in the dumps.

The best way I know to cheer myself up is to invite a friend for dinner. Ethel is busy with her grandchildren this weekend so I invited Lil. She’s very picky so I decided on a simple recipe that even Lil will like.

I will be serving my famous Potato Chip Chicken. It’s crispy but not too crispy for Lil’s dentures.

First, a word on organics
Here’s my take:  Chickens and cows fed with growth hormones and pesticide-filled grain? Vegetables and fruit sprayed and tampered with to look more appealing? What is this world coming to? My policy is simple- Don’t Mess With Mother Nature! Buy organic or grow your own!

A word on chicken
People ask me what I think of organic chicken, is it worth the extra money?  Well in my day there was no need to ask that question because chicken was chicken, pure and simple.  Nowadays they pump the livestock with hormones, and feed them grains grown with pesticides.  If you have the option, and you can spare the extra few dollars, buy chicken that is organic.  I’m no scientist, but my gut says cut the hormones and whatnot, the simpler the better.

Pearl’s Famous Potato Chip chicken:

1 whole chicken, cut up (you can buy it already cut up or do it yourself if you know how.  Of course you should know how, but that’s another day’s lesson)
half cup milk
1 egg
2 cups finely-crushed potato chips
1 tsp paprika

Directions:

1. In a big bowl, whisk egg into milk
2. Dip chicken pieces in milk/egg mixture to coat all sides.
3. Mix crushed potato chips with paprika.
4. Roll chicken in chips until well-covered.
5. Place chicken skin-side-up in shallow baking pan. Do not layer- use 2 pans if necessary.
6. Bake uncovered in moderate oven (350 F) for 1 hour or until tender and brown. Not necessary to turn or baste during baking. Very simple.

I’ll be serving my chicken with some lovely potatoes I grew last summer; I store them in my root cellar and they’re good all winter.  I may make a little green salad, too. Lightly-steamed green beans (do not over-cook), and a few cherry tomatoes will add color to the plate. Cherry tomatoes are costly this time of year, so baby carrots or sliced sweet red pepper will do the trick.

For dessert, I have chosen my long-deceased mother-in-law’s recipe for Guernsey Gâche (pronounced “gosh”). Florence was a bitter woman with a sweet tooth, and she shared her recipes with me. Having grown up in the Channel Islands, this was a favorite of hers.  It’s served much like you’d serve a banana bread – warm, with ice cream for dessert, or toasted with butter for breakfast or tea.  I refuse to share this recipe, and it makes Lil furious, so I like to make it when she comes over.

Florence’s Guernsey Gâche:

4 cups of flour
1/2 tsp of salt
1 tsp grated nutmeg
1/2 lb butter
1 lb seedless raisins
1/4 lb chopped citrus peel
1 Tbsp granulated sugar
2 packets of yeast
1 cup lukewarm water
1 tsp sugar

Directions:

1. Sift flour, salt, and nutmeg into a bowl. Fold in butter. Stir in raisins and peel, and Tbsp of sugar. Blend well.
2. Dissolve yeast in water and sugar. Let stand for 10 minutes. Stir with fork, then add to dry ingredients. Mix until well-blended.
3. Turn onto a lightly-floured board. Knead for a few minutes.
4. Place in greased bowl and cover with damp cloth. Let rise in warm place until doubled (about 1 hour).
5. Place in 2 buttered loaf pans. Cover with damp cloth, and let rise again in a warm place (about 1 hour).
6. Bake at 350 F for about 1 hour. Turn out and cool on wire rack.
   To reheat, place gâche in covered pan and heat at 300F for about 15 min.

I’ll go all out and make my home-made ice cream to serve with the gâche. Lil will never be able to outdo me this time.

Ice Cream Super!

1/2 pint of whipped whipping cream
1/2 pint of top milk (18% coffee cream)
1/2 cup granulated sugar
1/2 tsp real vanilla extract
1 whole egg beaten

1. Add top milk to whipped cream, plus sugar.
2. Add beaten egg and vanilla.
3. Freeze in freezer (naturally).

I always think that how you present a dinner is as important as your cooking. A crisp tablecloth with coordinating cloth napkins makes an inviting table.

Candles soften the light, and create an occasion. Don’t be afraid to use your best china and cutlery. When you get to my age you might as well get your money’s worth.
Bon appetit!