Quote:
Originally Posted by oilers_fan
Anyone got a good recipe for chicken cacciatore?
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If you go to the link in the following recipe, you will find a menu along the right hand side. That menu will take you to other cooking videos. Either click on "see all" or scroll up or down to find other how to videos for all kinds of food dishes, one of them is
Chicken Cacciatore, very good explanation.
I should add that the chef from the video in the recipe below has his own cooking blog. You can find all of his recipes and cooking videos at
http://foodwishes.blogspot.com/
I am going to post his recipe for no knead Ciabatta bread. Bread is intimidating for many people, this recipe does not require kneading, but you do have preparation the day before. I have had very good results using his method and recipe.
I cover my dough with saran wrap and then leave it in my oven for the 18 hour rest period. The oven is not turned on of course. And I use the instant or rapid yeast with good results. A word of caution, this recipe makes a big loaf, so you might want to adjust quantities and try 2/3 or half the amount. You might have to adjust the baking time as well for a smaller loaf, rest of the preparation remains the same.
No Knead Ciabatta Bread
3 3/4 to 4 cups flour, all white or 3 1/2 cups white and 1/2 cup whole wheat
1/2 tsp yeast
1 1/2 tsp salt
2 cups warm water
cornmeal and oil for the baking sheet
Put the first four ingredients in a large stainless steel or glass bowl. Mix with a wooden spoon until a fairly stiff ball of dough forms. If necessary, add a bit more water or a bit more flour. Dough should be stiff but not dry and not wet. Cover with saran wrap and let rest in a warm place for at least 18 hours or up to 2 days. I find the interior of my oven works well.
Uncover and use a spatula to fold dough over itself a few times. Put dough onto a piece of saran wrap that has been sprinkled liberally with flour. Use your hands to shape a flattish rectangular loaf. Lightly grease a cookie sheet with oil and then sprinkle the cookie sheet generously with cornmeal. Use the saran wrap to lift the shaped dough and invert onto the cookie sheet. If necessary, reshape the loaf. Cover and let rise at room temperature for 2 hours.
Preheat oven to 425F. Bake the loaf for 35 to 40 minutes.
For further instructions and a step by step video, go to the link below. There is a selection of videos along the right hand side worthwhile checking out as well.
http://vimeo.com/2886078?pg=embed&sec=
Note: In Calgary, we have a very dry climate and that in turn means our flour is drier and absorbs more liquid. I compensate for that by starting with a little less flour than the recipe calls for. You can always add more flour later if the dough seems too wet.