Ciabatta.
party_music50
9 months ago
last modified: 9 months ago
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party_music50
9 months agoRelated Discussions
Ciabatta Bread
Comments (11)Caroline, I'm still trying to decide which end of the camera to point, so many of you take such fabulous photos and mine are mostly crappy, someday, sigh..... Cameron, pasta sauces are your specialty you say, DH loves pasta, I make a very simple meat sauce for spaghetti which DH likes, do you have a favorite sauce recipe that you would be willing to part with? I'm trying to build up brownie points with DH, come spring this old girl leaves the kitchen for the garden and I'm afraid my stove and I part company for awhile LOL. The severe draught you are having was on our news last night, my heart goes out to all of you. Up here it's stormy and pouring buckets, they say it's one of many storms that will be heading our way. Some communities have had to deal with flooding issues from torrential downpours already, and it's not over yet. Instead of getting on my nerves which it usually does, it's just making me feel so sad, all this excess rain could be such a blessing if it would only fall where it's so badly needed. I'm praying it heads your way soon. Annette...See MoreQuick Ciabatta Bread
Comments (1)That bread looks delicious. I quickly read through the instructions. As I'm pretty new to bread making, some of the techniques described are new to me. I'm going to clip this recipe, though. Thanks for posting!...See MoreDo you make ciabatta bread ?
Comments (2)I've made it..... :0) Ingredients 1 1/2 cups water 1 1/2 teaspoons salt 1 teaspoon white sugar 1 tablespoon olive oil 3 1/4 cups bread flour 1 1/2 teaspoons yeast Directions 1. Mix all ingredients. Let rise for 45 min. 2.Lightly flour cookie sheets. Divide into 2 pieces. Dough may be sticky or overly wet, do not add more flour. Form each into a 3" high x 14" inch oval. Place on cookie sheet. Lightly flour loaves. Cover, and let rise in a draft free place for approximately 45 minutes. 3.Preheat oven to 425 degrees. 4. Press dough down to 3" high. Bake for 25 to 30 minutes. Makes 2 crisp loafs of ciabatta....See MorePiccata Chicken Salad?
Comments (19)So, the first experiment went well. I'd call it a success. Calls from Europe and people to be picked up nonwithstanding. So my time allowance got messed up, and at some point it turned into just lunch. :) I started making the dressing a couple of days ago, more or less as I said, but even the Vita-Mix couldn't emulsify it. It needed the egg yolk, but I hadn't pasteurized the eggs yet. I was thinking of starting over anyway. The flippin' cricket was yammering on about using the very floral Spanish EVOO which I like, but it was on a sealed new bottle, and the Italian EVOO was open and not rancid (I did taste as well as smell), so I thought not only should it be Italian for an Italian inspired dish, but it should also get used up before it does go off. Big mistake. I really do hate olives. Straight tasting from a spoon, a little sip didn't taste bad at all, but in the dressing, even though the reduced wine and lemon juice were present, it tasted obnoxiously like olives. Maybe from the aeration trying to get it to emulsify without egg yolk. Bleh. So I stuck it in the fridge. I poached the chicken (boneless breasts) in white wine last night. Today, out of time and having no plan B for lunch, I added a bit of the lemon/wine/oil dressing to some pretty good jarred mayonnaise. I was out of time for mincing and toasting the garlic, so I just added garlic pepper blend to the mayo. The lemon was very there but not forward, much like in a good piccata. The salad was just the chicken, capers and dressing. It could have used to sit and meld a while, but it was declared good. I offered the veggies, but no one wanted warm, so we ended up with just arugula, which went nicely. And buttered toast from the toaster since there was no garlic butter pan. So...not what I planned, but a good lunch and, I think, proof of concept. Notes: The quantity of the doctored mayonnaise was similar to the amount of vinaigrette I would have used. It wasn't a goop-fest. The chicken was diced fairly small, not minced. It didn't stick together like some chicken salad does. I wouldn't have liked it goopier, but that's a matter of taste. The toast would have fit better with garlic, but ordinary garlic toast would have been fine. I had purposefully underseasoned the lemon/wine/oil dressing so I could fix it up later, so the pepper and salt in the garlic pepper were needed. I think the toasted minced garlic might have been overwhelming to the doctored mayo, though it would have been just right with the original dressing. Anyway, it was good, and now that I have a pasteurized yolk saved from an eggwhile in the marzipan, I'll probably try again soon. Since there were no beautiful steamed vegetable chunks with the lovely portion of chicken salad on top (even as it was, it was served family style), I didn't take a picture, but if someone really wants it, I can take a picture of the leftover chicken salad. :)...See Morecarolb_w_fl_coastal_9b
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