Susan Green

 

Susan Green is a relative newcomer to the Birmingham food scene.  She arrived in Birmingham in February, 2008 and opened Birmingham Bake & Cook Company later that year. I met Susan the other evening when a friend invited me to attend a cooking demonstration with her at Susan’s store. That night they were celebrating autumn with a class on “Rustic Autumn Inspired Desserts.” During the class Susan spoke often about eating seasonal foods which, of course, speaks to me. She believes, “if you are not eating seasonally, you are missing out on a lot. It’s the freshest that food can be.”  She says that these days, we need to make smart choices because we can get anything at any time of the year, but that doesn’t necessarily mean it’s a great idea.  She feels that eating seasonally is much more interesting… the anticipation of peach season – it’s like the saying, “Absence makes the heart grow fonder.”

Susan said that she really enjoys her shop and Birmingham.  She’s always been part of the food industry and has been inspired by food and cooking.  This all comes together in the store.  She said she feels lucky that Birmingham is where she decided to open a store–she’s very happy at how supportive the community has been.  

One of the things that quickly endeared me to Susan was her self-professed “crustophobia”–a fear of making pie crusts which I totally share.  She is working through her fear with the help of Melanie Thorn (pictured on Susan’s left above), who has been part of the Birmingham restaurant scene and is an excellent baker.  Melanie works with Susan by sharing her knowledge with clients during the classes that they provide at the store.  The night I was there, Melanie showed us how to properly mix up a pie crust and shared the secrets of an amazing caramel.  Susan is looking forward to her “Friday is Pie Day” that she plans to begin January on National Pie Day (January 23).  The first year she will bake a pie each Friday using someone else’s recipe, then after that first year she will begin with recipes that she devises herself.

When I asked Susan about her favorite food, she quickly answered, “a simple roast chicken.”  She said she cooks one almost every Sunday. She de-glazes the pan with vermouth and prepares rice to serve with the pan juices.

Simple, Simple, Simple (yet, classic!) Roast Chicken

Yield:  1 chicken

Ingredients:

1 4-pound chicken

1 stick (8 tablespoons or 1/2 cup) butter at room temperature

Sea salt and freshly ground black pepper as needed

1 lemon

3 or 4 rosemary sprigs

1 or 2 garlic cloves, peeled and crushed

1/2 cup white wine or chicken stock (optional)

Method:

1. Wash and dry the chicken.  Remove any excess fat.  Let the chicken rest at room temperature for an hour or so.
2. Preheat the oven to 450-degrees F.
3. Smear (use your hands!) the butter all over the chicken.  Season with salt and pepper, including the cavity.  Squeeze onto the chicken the juice of 1 lemon.
4. Place the herb sprigs in the cavity of the chicken along with the garlic and the squeezed-out lemon rind halves.  Tie the legs together with twine.
5. Place the chicken in roasting pan large enough to hold it comfortably for basting.  No rack needed.  Pour in the white wine or stock, if you are using.
6. Roast the chicken for 15 minutes at 450-degrees F.  Baste with pan juices.
7. Reduce the oven temperature to 375-degrees F and cook for another 45 minutes to 1 hour until the chicken is done (160-degrees F on a thermometer).  Baste every 15 minutes or so during cooking.  The chicken should be golden brown and crisp.
8. Turn off the oven and with the oven door open, let the chicken rest in the oven for 15 minutes before carving.