|I split these large ones in half. Easier to handle and you can really get at the choke. You can see there is a good pile of waste with these. I have already trimmed the stems and outer leaves.|
|stuffing recipe is in a previous post. This easy stuffing was just italian seasoned bread crumbs, diced fennel, diced Fontina, olive oil and a bit of cream to moisten it all.|
|stamps rising with the dough, I love these little shower caps to cover the rising dough. Remove the stamp carefully so you don't deflate the rise.|
|post stamping / pre baking. Nice crisp stamp that will survive the oven.|
Prosphora was of course the order of the day and was baked to perfection yesterday.
Don't forget to brine your chicken breasts, especially if they are boneless. 1/4 c salt and 1/4 c sugar to 4 cups of water. Soak them for a few hours. Drain them and douse with a bit of oil to keep from sticking...grill away.