Presentation is the Key...
Chicken Wings, Hush Puppies With A Dash Of Ketchup and Asparagus served On A Bed Of Lettuce.
Normally I don't post this stuff, but since it came from Julie what the hey!!! Interesting plating, but I like my wings cooked myself.
Have a great weekend! Buy yerself some Survival Spice®!!!
While I've settled into my winter hibernation here in the Midwest, I've been hankerin' to bake bread. With all my culinary books still M.I.A, I decided to surf the net to find something similar to an artisanal bread I used to make a lot, though I don't think I've ever posted it. Feeling pretty sloth-like, I settled on a no-knead technique that was published in the NY Times a while back.
Because I haven't been able to find a direct link to the article and recipe (thanks Times, no linky for you!), I would point you towards Breadtopia.com for any of their recipes. If you've never checked their site out, you really should- they're very generous with their information, with tons of videos to help you to succeed the first time.
Oh, the name of the post came from Julie, who upon biting into it for the first time, remarked that it tasted like "restaurant bread", which I guess means I haven't totally forgotten everything I learned from my pro days, at least! We ate slices of it dipped in olive oil and aged parmesan, along with penne with salmon, broccoli, garlic, and sun-dried tomatoes.
I had to shoot it outside, and the sound of it crackling as it cooled in the 2º outside air was absolutely amazing. I have another loaf raising for the next 16 hours now, I just hope I can fit into my jeans after we eat it.
