Sunday, November 2, 2014

Hi

Hello guys, is been so long since my last post!!. I just wanted  stop by to share with you these two pictures from our brunch today.
I made no knead bread for the first time, I was kind of nervous, never tried making bread before, even though I made my husband bought me a dutch oven two years ago for this purpose. ;o anyways better late than never right?. The bread turn out delicious.


 Adapted from Jim Lahey
 About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.



Adapted by the kinfolk table by: Nathan Williams
Ingredients:
- One 3 1/2– to 4-Lb whole chicken, preferably organic  
- 3 tbsp unsalted butter 
- Kosher salt and freshly ground black pepper 
- 1/2 lemon
- 1/2 pear 
- 3 garlic cloves, peeled 
- 1 small bunch of fresh herbs such as sage, rosemary and tarragon
- 1 1/2 tsp paprika 
- 3 medium russet potatoes (about 24 oz), scrubbed and cut into 1 1/2–inch pieces 
- 2 large yellow onions, peeled and quartered 
- 1 lb seasonal vegetables, peeled and cut into 1 1/2–inch pieces 
- 3 tbsp olive oil


Position a rack in the center of the oven, and preheat the oven to 400°F.  
Wash the chicken inside and out under cold running water, then thoroughly pat it dry with paper towels. Rub the cavity with 1 tbsp of the butter, 1/2 tsp salt and 1/2 tsp pepper, then insert the lemon, pear, garlic and herbs. 
Combine 1 tsp salt, 1/2 tsp pepper and the paprika in a small bowl and rub the mixture all over the chicken. Tuck the wings behind the chicken. Tie the drumsticks together with kitchen twine. Arrange the chicken-breast side up in a 12-inch seasoned cast-iron skillet. Cut the remaining 2 tbsp butter into small pieces, and scatter them over the chicken. 
Arrange the potatoes, onions and vegetables around the chicken. Drizzle the olive oil over the vegetables, and season them with salt and pepper. 
Roast the chicken for 1 1/2 to 2 hours or until a thermometer inserted in the breast registers 150°F.  
Transfer the chicken to a carving board, and allow to rest for 10 to 15 minutes prior to carving.  
Meanwhile, skim off the excess fat from the skillet, and serve the chicken and vegetables together with the pan juices.
Notes: An apple or pitted peach half can be added to the chicken cavity instead of the pear. The russet potatoes may be replaced with sweet potatoes. Save all leftover bones and vegetables for a beautiful stock.

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