2 cups self-rising cornmeal (she recommends Martha White or White Lily)
1-1 ½ cups buttermilk
2 teaspoons bacon drippings, plus extra for the skillet
1 teaspoon salt
I began by m
it is preferred to half boil the potatoes (with skin on), let cool, peel then grate. This makes a more uniform mixture with the ground beef and grated onions.
1 and 1/3 cup water.Plus, 1/4 cup water at the end of mixing. 400g flour, 50g rolled oats. 50g corn flour. 75g millet seeds. 2t salt. 1/2t yeast
for 2 smaller pans- 2 cups water. 1 t yeast. 750g flour. 100g rolled oats. 100g ww flour. 4t salt. 50g millet seed. 1555 total g. now divide by 2= 777g
And please do not add the baking soda to the dry ingredients.
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
Make a quick shrimp stock with shrimp shells to use in place of chicken stock:
1TBS veg oil warmed in pan, add shells and sauté for 3 min.
Add 1/4C dry white wine and 1 3/4 water to pan with celery leaves and lemon peel if you have. Simmer for 10 min.
Drain through sieve into pan with leeks and beans.
This was very good, but I agree with others that it needs additional spices. When I made it, I used 2 tsp dry thyme, 1 tsp dry oregano, 1/2 tsp dry marjoram, 1 tsp salt and 1/2 tsp pepper and it turned out very well.
Also, instead of cooking the chicken as he directs, I used half a rotisserie chicken and threw in the meat about 2 minutes before the pasta was done. I also added a box of baby spinach shortly after I added the chicken, and I think that worked well.
or...Cut on each side of the chicken thighs on the back side part-way through along the bone. This will help them cook faster. Salt and pepper both sides.
Place skin-side down in a cold, dry non-stick frying pan without any oil or butter. Cook on high heat until fat from the skin starts to render. Cover, turn down heat to low and cook 20 to 25 minutes until the chicken is done. Do not turn chicken—brown only on skin side.
You could also simmer the sliced lemons( as thick as you made them) in equal parts sugar and water just to cover them. These ’candied’ lemon slices are yummy