Garlic Chive Ciabatta

If crunchy crust and an unbelievably soft and tender inside is what you are looking for in a bun than this one's for you! And with mild garlic and chive flavour they're just begging for butter! 

Ingredients:

1 1/4 cups + 1 tbsp water (120°F)

2 tsps yeast

3 cups flour

2 tbsps olive oil

1 tsp salt

4 tbsps chopped garlic scapes

4 tbsps chopped chives

4 cloves of garlic, thinly sliced 

Mix flour and yeast together then add the water. Stir just until all the flour is incorporated. The dough should be quite goopy (technical term!) If the dough is stiff add a little more warm water. Cover and let stand 60 minutes. Add olive oil, salt, chopped scapes, chives and sliced garlic by folding in. Add some each 1/4 turn and fold of the dough 4 or 5 times, then cover and let rise 1 1/2 hours. Turn dough out onto a well floured surface and, using wet hands, gently stretch to the loose shape of a rectangle. Cut into 6 pieces. Have a well floured piece of parchment ready. Fold each piece of dough under itself in half and place on the parchment. Try to handle as little as possible. Once the 6 rolls are done let sit uncovered for 10 minutes. Place a pan of water in the bottom of the oven, a pizza stone on the middle rack and set the temperature to 440°F. Using a pizza peel lift the parchment with the buns onto the pizza stone. Bake for 10 minutes, then reduce the temperature to 350°F and bake 15 minutes or until the internal temperature reaches 205-210°F. Makes 6 ciabatta

Look at that crumb!!

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Sheet Pan Mediterranean Chicken

At 30°C with a humidex of 42°C (that's 107.6F !!!) I'm staying in my air conditioned kitchen and making this simple sheet pan dinner. No BBQ tonight! Happy Canada Day! 

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 3

4-5 red potatoes, diced (4 cups 1-1 1/2" cubes)

3 tbsps olive oil

salt and pepper to taste

1 tsp garlic powder

1 tsp dry oregano

1 tsp dry basil

1 tsp smoked paprika

1 tbsp lemon juice

1/4 cup sliced sun dried tomatoes

1 onion, thinly sliced

10-12 asparagus spears

1-2 garlic scapes (optional)

Cut potatoes to uniform size then toss with 1 1/2 tbsp olive oil in a plastic bag or bowl. Toss the chicken with 1 1/2 tbsps olive oil in a separate vessel. Mix the seasonings together then add 1 tsp of the mix to the potatoes and 1 tsp to the chicken. Shake or toss to coat. Place the chicken on a lined baking sheet and the potatoes next to the chicken. Sprinkle the remaining seasonings on top. Place the onion slices in the bag the potatoes came out of and set aside. Bake in a 400°F oven for 15 minutes. After that time add the asparagus drizzled with a little oil on each side of the pan, place the onion slices on top of the potatoes and the sun dried tomatoes on top of the chicken. Add chopped garlic scapes if using. Return to the oven another 10 minutes or until internal temperature of chicken is 165°F.  Sprinkle with lemon juice and serve. Serves 3-4

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