Rosemary Bread Loaf
The smell of fresh bread permeates the house. Adriana can’t wait to eat it – warm, thick, crunchy on the outside, perfect texture on the inside. Doesn’t need anything on it, though a smear of goat cheese and apricot preserves would be lovely. This loaf is a new family favorite. As my 8 year old says: “It’s the best bread I’ve ever had, Mami.”
The secret? Techinique, of course. The right amount of yeast (1 TBL), rise time (three rises – 30, 30, 10) and kneading (lots), organic ingredients and a sprinkle of course salt on top. Perfection!
Here’s the dough after it’s first rise.…
BAKED ROSEMARY TANGERINE CHICKEN
I love to experiment in the kitchen. Sometimes it works. Sometimes I go right back to testing. Ahem. This experiment was a home run! I paired it with a mixed grain couscous and sauteéd spinach. Drizzled the sauce over the couscous. Adriana and I gobbled up this meal. Ridiculously delicious!!
The secret? Marinate the chicken for at least 4 HOURS. Seriously. You want the acid in the tangerine juice to soften the chicken, resulting in a super moist bird. Make this recipe and let me know how it turned out, por favor! Recipe below.
Baked Rosemary, Tangerine Chicken…
3 ½ pounds chicken, skinned, on the bone
1 2/3 cups tangerine juice
2/3 cup olive oil
6 sprigs fresh rosemary
5 large cloves fresh garlic
Toss all ingredients together in a bowl.