Sunday, April 29, 2012


Butermilk baked chicken, with roasted vegetable.



This  is a very good and quick recipe for baked chicken. You can use breast stripes, but legs and thighs, bones -in are preferable choice, they remain moist, and are very tasty.



Serves 4.
  • Vegetable oil, for baking sheet
  • 8 slices white bread (for home made if not, 1 cup breadcrumb/panko)
  • 1 cup buttermilk (or milk)
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese (2 1/2 ounces)
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry




Preheat oven to 400 degrees. 

Generously rub a baking sheet with oil. 

 In a food processor, pulse bread until it turns into home made coarse crumbs. You can use panko, or breadcrumbs, one cup.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. 

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. 

My NOTE: Quick spry chicken with olive oil spry, on both sides, before you put in oven. This is an important step because oil will increase a lot of temp effect on chicken, during baking time. Remember, a oil burn, on skin is by far more damaging than a boiling water burn!

Bake until chicken is golden brown, about 35 minutes. About 30 minutes for breast strips.


Friday, April 27, 2012

Cod fillet Mexican style

 This is a very good, tasty recipe, easy to "assemble" easy and quick to be ready for your dinner.
It is a very colorful dish, healthy and rewarding:

  • 1 1/2 pounds cod
  • 1 cup salsa
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup coarsely crushed corn chips
  • 1 avocado - peeled, pitted and sliced
  • 1/4 cup  sour cream
  • 1 cup olives
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. 
  2.   Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with  olives.  
  3.  Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork.
  4.  Serve topped with crushed corn chips, sliced avocado and sour cream. Be creative and bone appetite!

Friday, April 20, 2012

“SOURDOUGH CLASS” #2 at King Arthur Flour Baking Education Center

As #1 post is very elaborate, long and full of details, I decided to put another short one, with step after step of the kneading, shaping and baking the sourdough bread.

The recipe: (it is done and we followed, by weight, not by volume)
1lb starter (=2 and 1/2 cups)
1lb and 5 oz. King Arthur UNBLEACHED, all-purpose flour (=5 and 1/4 cups)
3 oz. (=3/4 cup) King Arthur Whole Wheat flour
14 oz. (=1 and 3/4 cups) room temp water.
0.6 oz.  (=2 and 1/2 teaspoon) salt

This are the steps (wrote by our teacher):
1.  Weigh ingredients except salt and mix just until combined.

2.  Rest 20 minutes, covered with plastic wrap.

 Add salt and stir it in using the plastic white bowl scraper.


3.Turn the dough out on an un-floured surface and cut into small pieces (4 times).

4. Knead by using the slapping and stretching technique.

5. Let rest in a bowl for 1 1/2 hours, folding halfway through.

6.  Divide and pre-shape (gentle rounding) dough.

7.  Shape into loaves. 


8. Allow to proof or have it's final rise until it has a marshmallow consistency. If the dough was at room temp this will take about 1 1/2 hours. 
            If the dough was cold from the refrigerator it will take up to 4 hours.

9.  Slash the surface of the dough and bake.

Bake at 450F for 35 minutes.(please see my notes about baking at home,
 in "#1 "sourdough, post)

My Note: This is an example of a perfectly made and baked round boule, versus  an oval one : it was not deflated, or it was not slashed proportional, all around the surface; both are very tasty!

Thursday, April 19, 2012

“SOURDOUGH CLASS” #1 at King Arthur Flour Baking Education Center,

“SOURDOUGH CLASS”  at King Arthur Flour Baking Education Center, April 18,2012

We are tree friends that try to manage bread baking process: Brandon, Janice and I. We follow the “Bread Baking Challenge” from the apprentice book of Peter Reinhart and learned a lot about breads.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart.

But Sourdough is a dough, that either one of us can’t manipulate easily. I find this class, in Norwich, VT, at KING ARTHUR FLOUR BAKING CENTER, $90.00, 2h and a half from Boston…. Brandon and I we went and we love it every minutes of it!
We learn many things, about kneading, shaping, baking, little details that we didn’t know about, with all our experiences baking bread for the last 3 years!
We came home, late, tired but we had wonderful gifts:  2 perfectly baked sourdough boules, dough, that we started from scratch, with “King Arthur Sourdough Starter”, in class, and a little “sourdough starter” to feed and maintain, I hope, for a long time…in my kitchen!

 The class started with a little lecture about feeding and maintaining the STARTER. They don't recommend, freezing, but you can keep it in refrigerator and "feed" once a week. If you keep it on the counter, has to be "fed" every day, to maintain viable STARTER. 

Here is how to create your own starter; in this class we didn't deal with this creation:

The recipe: (it is done and we follow, by weight, not by volume)
1lb starter (=2 and 1/2 cups)
1lb and 5 oz. King Arthur UNBLEACHED, all-purpose flour (=5 and 1/4 cups)
3 oz. (=3/4 cup) King Arthur Whole Wheat flour
14 oz. (=1 and 3/4 cups) room temp water.
0.6 oz.  (=2 and 1/2 teaspoon) salt

My Note: As you can see no oil, no butter, no eggs, and no milk: water, flour, starter (very little yeast).

My Note: Salt should added only before you shape the loafs, not during the kneading process, it interfere with crumb texture, not with the taste.

Our teacher, Amber, gave each of us the starter, from a big container and we start weighting the two flours and water.


WE had a small plastic card the she show us with, how to "knead", going around and around the metal bowl, adding some water from the measured dish.

At this time we covered the bowl with plastic wrap let it rest for 20 minutes.

My Note: Add the salt on top of the dough, before you put the plastic wrap, this way you make sure you will not forget to add, before you start kneading.

After the dough is formed in the bowl, we poor it on the table and start  kneading.  in a very special way. Amber showed us how to do it, in 2 different parts:

My Note: no oil, no flour, on the counter, the dough is sticky in the beginning, but will be nice and smooth, soon.

 1. First you use the scrapper and the plastic card to cut pieces of dough and trough them on top of each other (don’t need to be gentle, she told us!)

 2.You repeat this procedure 4 times.

3. You take the dough, by sides and s stretching long and slap it on top of it! You don't have to gentle, either!

My Note: you don't do this step too long, 4-6 times, until the dough is smooth and shiny.

4. When the dough is fully kneaded place it in the bowl, cover with plastic wrap, and allow rising for 1-2 hours. 


My Note: We can use the hook of a standing mixer, instead of manual kneading up to this point, 4-5 minutes, at a lower speed.

5. At the end of the rise period, turn the dough out onto your counter and divided into two pieces.

6. First you press the dough down to distribute the gas even inside. Shape them into boules or batards and  other shapes.

Amber makes a kaiser roll

7. A right way to make a boule, by stretching and make it round with both hands:

My Note: you put a little flour, if you need for your "hot" hands, but far away from the counter side were you shape the loaf.

A long string and very narrow, will be a perfect sourdough baguette.

8. Allow them to proof, uncovered, for 1h and half, until they double in size.

9..  At the end of this period has to be very full and stretch to your touching palm ( she said to a consistency of marsh mellow). 

  10. Just before you bake, you will score the loafs with a sharp razor blade  or with  scissors.

11. Baking at home oven: put a cast iron pan (used only for this purpose) at the lower rack; add a pizza stone on the higher rack.

Teacher’s note: If you don’t have a pizza stone, you can use a cookie sheet instead, lined with parchment paper to put the shaped bread loaf, to bake.

Start the oven temperature for 500F. This way for almost half an hour, the pizza stone and cast iron pan will be very hot, ready to transfer the loafs. Quickly, add the loafs to stones ( or add the cookie sheet to the rack) and add HOT WATER to the cast iron pan, to steam.
Close the oven door, and lower the temp to 450F for 35 minutes.

 What a nice reward, what a wonderful brown baked loafs!

Teacher's note: the loafs should be dark brown, and sound hollow when knock on the base!


Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...