PAIN BRIE ("CRUSHED" BREAD OF NORMANDY)
It's not that the bread is crushed--the dough is--it takes a true beating which is what gives this bread, traditional for use in Charlotte aux Pommes a la Normande (recipe posted separately), its special texture. This dough must be started the night before and the sponge allowed to proof overnight.
Provided by Chef Kate
Categories Yeast Breads
Time 14h30m
Yield 1 loaf
Number Of Ingredients 3
Steps:
- Dissolve the yeast in one cup of lukewarm water in a large bowl.
- After a minute or two, add one cup of flour and mix.
- Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
- Cover the bowl with a towel and let the dough rise overnite at room temperature.
- The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
- If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
- Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
- Now, take the dough on your board and pound it heavily with a rolling to flatten it.
- Fold the dough and pound it again until flat.
- Repeat this process 7 or 8 more times.
- Now let the dough (and the cook) rest for ten minutes.
- Form the dough into a ball, place on a board or counter and cover with plastic wrap.
- Let the dough rise for two and a half hours at room temperature.
- Pre-heat the oven to 425 degrees.
- With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
- Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
- Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.
Nutrition Facts : Calories 2048.7, Fat 10.2, SaturatedFat 1.5, Sodium 6999.3, Carbohydrate 406.6, Fiber 18.2, Sugar 1.7, Protein 74.8
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
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