Tag Archives: divine

crispy, juicy and HOT!!!

Sunday suppers seem to creep upon us quicker than ever, almost as quick as summer has passed by…
Tonight, an incredible classic dish needed to make an appearance on our table… classic fried chicken! This dish was a do-ahead however.
After breaking down the chicken into manageable pieces, they were brined overnight. Today they were dipped into a buttermilk concoction and then dusted in a flavorful, spicy flour mixture.
Cooked in a fragrant herb and garlic infused oil, these previously boring beauties turned into sultry goddesses.
Once golden and crisp [and of course cooked through], a tower of divine luxury was built on a plate then decorated and spritzed with wedges of lemon.
Each crunchy bite brought back memories of childhood when my mother would spend hours in the kitchen preparing the ultimate and perhaps most intoxicating fried chicken… she taught me well!

at a low simmer…
-R

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the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

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