I've been trying some new recipes lately and having a lot of fun doing so. Last night I made homemade baguettes and used them to make chicken salad sandwiches. The chicken salad recipe was from my newest issue of Cook's Country magazine (June/July). The baguette recipe was from the book French Women Don't Get Fat, by Mireille Giuliano. I'm hoping to post a review of that book soon--I read it a couple months ago, but haven't had time to write up a review yet!
Here are the recipes:
1 t. active dry yeast
2 c. warm water
4 to 5 c. unbleached all-purpose white flour
2 t. Kosher salt (I just used sea salt, which is what I use for everything)
1 egg, beaten and mixed with 1 T. cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with a fork. Set aside for 10 minutes.
2. Combine the flour and salt. Add the yeast mixture and stir in the remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour. (I mixed the dough in my stand mixer and I let the dough rise in the barely warm oven because it didn't rise very well for me at room temp.)
3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet or baguette shaped baking pan and let rise until nearly doubled.
4. Preheat the oven to 450º. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temp. to 400º and bake for 5 to 10 minutes more, until golden brown. Remove from oven and cool on a rack before slicing.
Yield: 4 large baguettes
Cobb Chicken Salad
1/2 c. mayonnaise
1/2 c. crumbled blue cheese
2 T. sour cream
2 T. lemon juice
2 hard-boiled eggs, chopped fine
1 avocado, pitted, peeled, and diced
5 cups cooked chicken breast meat
Salt and pepper
4 slices bacon, cooked and crumbled
Mix mayonnaise, cheese, sour cream, and lemon juice in large bowl until combined. Add eggs, avocado, and chicken, then toss gently until coated. Season with salt and pepper. Sprinkle with crumbled bacon. Serve or cover and refrigerate for up to 2 days. Yield: about 6 cups, enough for 6 sandwiches
While I'm at it, here is another chicken salad we tried recently (from the same magazine). The recipe suggested serving this one on soft onion rolls, but we ate it wrapped in flour tortillas and it was yummy that way too.
Buffalo and Blue Cheese Chicken Salad
1/2 c. mayonnaise
1/4. c. crumbled blue cheese
3 T. hot sauce (use a mild type like Frank's)
2 T. bottled blue cheese salad dressing
2 celery ribs, sliced thin (I left this out)
1 carrot, peeled and chopped fine (next time I would grate it)
5 c. cooked chicken breast meat
Salt and pepper
Combine mayonnaise, cheese, hot sauce, dressing, celery, and carrot in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days. Yield: about 6 cups, enough for 6 sandwiches
It had been a long time since I'd made a strawberry rhubarb pie! It is SO delicious. I added extra strawberries to mine. I believe I got this recipe from my mom.
Strawberry Rhubarb Pie
Pastry for 2 crust pie
1 1/3 c. sugar
1/3 c. flour OR 3 T. cornstarch
2 c. cut up fresh rhubarb (or more)
2 c. cut up strawberries
2 T. butter
Stir together sugar and flour or cornstarch. Put half of rhubarb and strawberries in bottom pie crust in pie pan, sprinkle with half of sugar mixture. Repeat layers. Dot with butter. Put on top crust, seal and flute edges, and cut several slits in the crust. Bake at 425º for 40-50 minutes, until juice is bubbling through the slits a little. Make sure to put foil or a pan underneath to catch any juice that bubbles over! Cover the edges of the crust with foil if necessary to prevent them getting too brown. Enjoy!!