French Bread ~ Two Ways

I'm going to share two ways of making this bread  the recipe is the same in both cases, but the loaves are just finished differently. (I made a mistake the first time I made it, but we still loved the bread!)
The recipe makes one large loaf, or two medium size baguettes,  and you can use a bread machine for mixing the dough and for the first rise.





This the bread cooling when the recipe is made the way it was intended to be made ~ resulting in a nice  crispy-chewy crust with body.  
The interior texture is fairly fine, unlike a rustic sourdough;  no big holes so you can use it as a base for sandwiches and tartines, etc.
For the crispy crust version, egg-white wash is brushed on during the last few minutes of baking.

And below is my "mistake" version:






 I brushed the egg wash on the bread when I placed it in the hot oven. This way the crust is softer ~  perfect for when you don't want a pronounced crunchy crust. 
Kids and anyone with a dental issue would probably  prefer the bread made this way.  :0)
Either way, there is not much that can top the aroma (and taste) of freshly baked bread!
If you would like a copy of the recipe; you can find it HERE.


Coming next:
I'll share a couple of yummy ways I like to use French bread when it's a day or two old.

Super Easy Shredded BBQ Chicken Sandwiches

This one really IS super easy.
You can cook chicken specifically for this recipe, or do what I often do and use leftover chicken (either your own or a store-bought rotisserie hen.)
Just removed skin from cooked chicken, shred it with your hands or two forks, place it in a pan with BBQ sauce (your favorite brand, or homemade). Heat gently until warmed through ~ you may want to add a little water as it's heating to keep the meat moist.
I usually top these with good vinegary coleslaw ~ again, homemade or store bought.



This time I served the chicken on homemade "Moomie's" Sandwich Buns (an old King Arthur Flour recipe), but your favorite kind of bun or sturdy bread will do just as well.  I like to toast the buns and top with a little garlic butter before assembling ~ but that's up to you.
A really easy meal when you don't want to spend much time in the kitchen.
If you give them a try, I hope you enjoy!

Have a good day friends.

Peace,
~m. xoxo

Wordless Wednesday ~ Postcards from the Garden

Tulips ~ full blown.
Happy Wordless Wednesday!
Join us Here.

Succulent Grilled Garlic-Chili-Vinegar Chicken

Spring!
As usual, for this time of year in the Pacific Northwest, we've been teased with a few days of sparkling, warm, clear weather interspersed among the chilly, damp ones.
Grilling always seems more enticing when the weather turns warm, and we were gifted with one perfectly warm day recently. 

The grill was begging to be fired up, and there was a chicken in the fridge.  But there was no time for a leisurely marinade so I knew the basting ingredients would have to be assertive in order to give that chicken inviting flavor.
This baste works to add delicious flavor to the grilled food in a fraction of the time.
Just salt and pepper the chicken halves or pieces generously on all sides.
Mix the basting sauce in a small non-reactive container:
Apple cider vinegar Crushed fresh garlic (I like lots) Add as much or as little as you like of the following:  Sriracha Hot Chili Sauce  or Sambal Oelek Chili Paste A splash or two of vegetable oil  A couple of dashes of salt
It's one of my favorite simple basting sauces for the grill (good on shrimp and beef as well.) You can use chicken pieces instead of halves as I did.
The key to juicy succulent chicken from the grill is to cook it over indirect heat*, slowly, while turning and basting throughout the cooking time.
Place the chicken over indirect heat, brush it frequently with basting sauce, while turning chicken over several times while it cooks.  Continue cooking until the skin of the chicken is beautifully browned and meat reads about 160-165 degrees (F) at the thickest part using an instant read thermometer.
This method is so simple, but the results are stellar providing you cook the chicken rather slowly over indirect heat, baste and turn frequently, and keep an eye on the grill to avoid  flame flare ups.

*Indirect grilling directions from BBQ/Grill expert Steven Raichlen:
Click HERE.


If you give this method a try, I hope you love it too!
Come join us at Rattlebridge Farm for Foodie Friday by clicking this link.

Happy weekend everyone.   Blessings ~ m. xo

Banh Mi (My version of the Vietnamese sandwich)

My version of the popular Vietnamese sandwich is a cross-cultural version. 
You see, I no longer live in an area with a sizable Vietnamese population, and  I miss  my favorite Vietnamese foods.  But none are to to be found within a 2+ hour drive from my home. :(
What's a girl to do??
Well, improvise!
Not exactly authentic, but close enough for my tastes and the bonus is, this one uses a favorite of mine Carnitas which I normally have on hand in the freezer. 

Carnitas: A Mexican dish of little pieces of simmered and browned pork. Usually just seasoned with salt (and maybe some black pepper). I love carnitas!
Carnitas, also lend themselves to a number of other recipes . . .  So when I make a batch I always make extra as the meat  freezes and reheats beautifully, it can be tucked  into a warm tortilla, & topped with salsa for a satisfying snack or meal,  I've also used it as a filling for enchiladas, burritos and tamales, etc.   And you can shred the pork and add your favorite BBQ sauce,  while you reheat it,  it is a very flavorful filling in pulled pork sandwiches.

*~*~*~*~*





For my adulterated version of Banh Mi,  I shredded the  carnitas and added just a bit of water  to keep the meat moist while heating in a pan on the stovetop,  and also added a bit of Asian-style sauce.    I used Mr. Yoshida's original sauce -- I just added a little while warming the meat . Taste and add more sauce (and water)  if necessary,  until you are pleased with the flavor (and juiciness!)
Note: It doesn't take much of Mr. Y's because the sauce is concentrated. 
The traditional sandwich garnishes are  Du Chua  sweet/sour pickled vegetables (usually carrots and daikon) and slivered green onions, cilantro, thinly sliced jalapeño, sliced cucumber, mayonnaise or butter (I like mayo best here), and sometimes a drizzle of soy sauce (not necessary if using another Asian-style sauce.)
 For the authentic "Special" version a slather of  liver pate is spread on the roll.
 For my garnishes  I didn't bother to pickle the carrots or radishes  (Instead of daikon I used garden-variety red radishes  because that's what's most readily available here.) I love cilantro so I added lots, but just leave it out if you don't care for it.
Ummmm!  So good!! It made me very happy to (almost) duplicate one of my favorite Vietnamese meals.  If you can find good Banh Mi nearby ~ LUCKY YOU!
If not, this version will likely satisfy your craving. :D 
Oh! And rather than pork, you can also make Banh Mi with a number of other fillings. You can find an variety of other meat (and non-meat) ideas Here.  ~

Thank you for coming by for a visit today.
Blessings!  ~ mari xo



*Disclosure per FTC requirements:  I received no compensation for mentioning Mr. Yoshida's brand sauce.

Chunky Potato and Ham Chowder

*Sigh*
Despite a few teases of Spring during the past couple of weeks, we're back in the thick of wet, cold weather this week.

Drawing upon some staples from the pantry and the refrigerator,  this old-time favorite soup seemed just the perfect dinner to chase the end-of-day chills away.

It's easy to put together, kind on the budget too with just a few ingredients* (and BONUS . . .just one pot to wash.)

*Here is all you need:
A couple of strips of bacon olive oil chopped onion Russet (baking/starchy) potatoes a bay leaf Chicken broth or stock Diced ham some milk or cream Salt and pepper

Add your favorite garnishes and you can have a satisfying meal on the table in about 45 minutes ~ 

I always make extra as it keeps well for a couple of days in the refrigerator and seems even more flavorful when reheated the second or third day.
Once you make it, you'll probably not need to refer to the "recipe" again.
If you would like a printable copy of how to make it, you'll find the recipe. . . Here.

Bon Appetit!
Please come join us for Foodie Friday~ Click here.

xo~m.

 

Scones: Butternut Squash with Cinnamon Icing (Sage is optional)

Whenever possible I love to incorporate the herbs  from my garden into the food I make, so when I came across this recipe for Butternut Squash with Sage from "Food 52"  I knew I wanted to try it.
Because they are not overly sweet they make a good addition to holiday dinners  alongside roast turkey, or ham... (You can omit the cinnamon icing  and just brush with  cream & garnish the top of each scone with a sage leaf.)
The great thing is, these scones are actually better if you mix and shape them in advance and freeze them, then bake from frozen ~ so they are ready at a moments notice if needed.




I've made them both with the sage, and without ~ Predictably, those who aren't fond of sage or those who are not fond of  somewhat unconventional flavor combinations  prefer the scones without the sage.  I happen to love the flavor of sage, and I liked them both ways.




The addition of the butternut squash puree helped keep these scones more moist, and a little more cake-like than traditional all-butter scones. As with most scones they the texture and flavor is best while still warm from the  oven.   However, I never let a cold or day-old scone go to waste . . .  Although they are too fragile to stand-up to toasting  in a traditional electric pop-up toaster, you can just split them  as you would an English Muffin and toast or broil in an oven,  or toaster oven... and little pat of butter doesn't hurt, either. ;)

If you give them a try, I hope you like them!
Thanks for stopping by for a visit today. :)


Blessings, ~mari xo