My first attempt at ciabatta bread last week yielded a hard, flat loaf. Not the best for sandwiches. I ended up making them openfaced, just putting the filling right on top. It tasted alright. I tried again the next day and came out with a much better result. I had a better idea of what I was doing this time and was able to alter the recipe to fit my kitchen better. I kneaded my dough longer and gave it a warmer place to rise. Tomorrow I will be trying pizza dough from scratch. I have made it once before with sucessful but bland results, and am trying a new recipe this time.
Last night I made beer battered fish. I generally do not cook fish, simply because I am not confident in any technique for making it safe and delicious to eat. I really do enjoy eating it though, so I may use this time at home to improve upon this. The batter recipe I found was excellent, I'd really like to try frying other things in it. I think in my attempt to cook the fish thoroughly I left them in the oil too long and they got a bit greasy. Jeron didn't care, he thought they were delicious. I also made "smashed chips" alongside. They are basically squashed crispy boiled potatoes, and a favorite of mine from Maggiano's.
Beer Batter:
Whisk together 1 and 2/3 cup all purpose flour with 1 Tablespoon baking powder. Make a well in the middle and slowly whisk in 2 cups good quality wheat beer. Mix until thing and smooth. Cover and refridgerate 1 - 12 hours.
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