I think I’m starting to feel better. Today I got into several cooking endeavors including focaccia, a tart, and fried chicken strips. Here’s how it played out.
A few weeks ago, I bought a bag of whole wheat pastry flour. It caught my eye at Pick ‘n Save and I decided to give it a try. Since then, that bag has sat in the pantry as I fear opening it for one recipe and never touching it again. However, the baking bug had attacked. So today, I pull out my trusty “Baking with Julia” cookbook…a book Dale gave me over 8 years ago. I stopped on focaccia and made my decision. So off to the store I was again. More flour (couldn’t use the pastry flour for this!!!), eggs, butter, bread flour…
Several hours later and my focaccia is on its final rise in the fridge. It will be there for a few days. I like this recipe as it makes three pans of the bread. I can pull one out tomorrow night and bake one off…then the next night…and so on. I can’t wait! I’m thinking of trying to make ciabatta next time.
Off to my next recipe, Strawberry Lemon Curd Tart. This is a tried and true recipe from Caprial Pence. A nice and easy shortbread crust made completely in the food processor. A fresh 25 minute lemon curd. (Now you know what I made with the lemon juice from the limoncello yesterday!!!) The curd and the shortbread crust are separated by a preserve/conserve type product. Today I used strawberry preserves. The original recipe used raspberry. We’re going to have a slice after I finish this post.
Lastly, Fried Chicken Strips.
Last week, I had to fulfill a bulge building in my pocket and bought a cast iron skillet. I’ve always wanted one but never gone out and bought it. I’m hooked already. Tonight, I pulled out some chicken and made a very simple dredge and dip for a great, thick, crispy crust.
- Wet dredge
- 2 cups buttermilk
- 2 tbsp your favorite hot sauce
- Dry dredge
- 2 cups flour
- 4 tsp salt
I did a double dip…Soak the chicken in the wet dredge as long as you can. Then, dredge in the dry mix, re-wet in the wet mix, and finally another dunk in the dry before going in to fry. Fry until golden and then drain on paper towels.