Anne Maxfield is Going Local! Starting with a Great Chicken Recipe! Read on! I don't know when the idea of using produce and ingredients from locally grown producers came into my thought process. I do know when the idea of being a "Locavore" was introduced to me. It was December of 2012 when I met culinary foodie extraordinaire and writer Anne Maxfield.
Anne has an amazing website and blog filled with plenty of ideas and tips on how you can put your local growers and producers to use. Ally and I do! We are firm believers in supporting our local markets and producers!
Anne's site is www.accidental-locavore.com and is packed with cool foodie writing, recipes, tips, articles and more. Check out Anne's Bio and a select recipe below.
Anne Maxfield was brought up in the early days of Julia Child, but back then what she really thrived on was the bounty of prepared foods. Onion rings in a can, on top of macaroni and cheese from a box, with those cute Vienna franks (also from a can), and there was a great dinner! Parents going out? Frozen pot pies, or even better, a TV dinner bliss. Why whole grains and fresh vegetables, when there were cans or frozen foods?
Fast forward to a new century.
Anne Maxfield is a multi-talented serial entrepreneur. Her vision for the Accidental Locavore is to provide viewers with a person like them, to take the mystery out of farmer's markets, and show them how she cooks with what's local and fresh.
Twenty years ago, Anne Maxfield co-founded Project-Solvers, Inc, to provide freelance talent to the apparel industry. It was acquired by Select Staffing
in 2005. Anne's business model to provide free-agent talent to leading designers, manufacturers and retailers in the apparel and accessories industries made Project Solvers, Inc. the premier creative outsourcing solution for those industries, and created a $20 million dollar industry. Another first for Anne was the creation of www.projectsolvers.com one of the earliest web sites created to provide information about jobs and fashion industry trends on the Internet.
Anne Maxfield holds a B.F.A with honors from Rhode Island School of Design. After her studies at R.I.S.D., she spent a year in Paris and was awarded one of five national scholarships to attend the Chambre Syndicate de la Haute Couture. She serves on the Advisory Board for Consultants 2 Go, and is a former Advisory Board member of Marist College, and the University of Delaware. She is the winner of the 2005 NAWBO Signature Awards. Anne has been a frequent speaker at the Fashion Institute of Technology, R.I.S.D., Pratt Institute, The New School, Marist College and has made many appearances on NY1 Small Business Report, and Bloomberg TV. She is also a long time member of the Women President's Organization, and in her spare time, is an avid sports enthusiast whose hobbies include figure skating and golf.
Roast Chicken With Ramps, Asparagus and Capers
by Anne Maxfield
- 1 whole chicken, 4-41/2 pounds, rinsed and patted dry
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 bunch ramps, about 6 ounces, washed
- 1lb asparagus, washed and cut into 3" lengths
- 1 lemon, quartered
- 1 tablespoon olive oil
- 5 garlic cloves, smashed and peeled
- 1 tablespoon capers
- Step 1 - Rub the chicken inside and out with the salt and pepper. If you have time, do this 2-3 hours ahead of time and refrigerate uncovered (this will help the skin crisp up when you cook it). Place a large (10" or bigger) cast iron skillet in the oven and heat to 500 degrees. Leave the chicken out to warm to room temperature while the oven heats up.
- Step 2 - Prep the ramps: trim the roots from the bottoms and remove the outer layer of skin. Separate the leaves from the bulbs. Cut any bulb fatter than a pencil, in half lengthwise. Cut the leaves into 3" pieces and set aside.
- Step 3 - Transfer the chicken to a cutting board, breast side up. Cut the skin connecting the legs (thighs actually) to the body. Spread out the legs until you feel the joints pop on each side. Place 2 of the lemon quarters in the cavity of the chicken. Remove the skillet from the oven and carefully place the chicken in it, breast side up. Remember the pan is really hot! Press down on the legs so they lie flat on the bottom of the pan. Drizzle the oil over the bird. Roast for 30 minutes.
- Step 4 - Add the ramp bulbs, asparagus, garlic and capers to the skillet. Stir to coat with the juices from the pan. Roast until the ramps and asparagus are tender and the chicken is cooked through, 10-20 minutes more (total cooking time 40-50 minutes).
- Step 5 - Remove the chicken from the oven and let rest for 5 minutes. While the chicken is resting, add the ramp leaves to the pan and stir until just wilted. Cut the chicken into serving pieces, and serve with the vegetables and the pan juices. Add the juice from the remaining lemon if desired. Serve and enjoy!
Anne's Thoughts: This is a great way to roast a chicken and having the side dish made at the same time is a big plus! Use a good quality chicken here, you'll be able to taste the difference. Because I had them, I used Meyer lemons, which gave it a wonderful mellow lemon flavor that worked well with the ramps and asparagus. Tossing a few small potatoes in at the beginning might work but I would need a bigger cast-iron pan. What do you think?
Article & Pictures courtesy of Anne Maxfield - www.accidental-locavore.com