Chalk one up for the Bear!!! As you may well know, I spend a bit of time in the kitchen and very few things scare me in there. I am always game to give new things a try and I usually succeed. There is one ingredient in the kitchen which has caused me much grief….I have attempted its use numerous times and my success rate is minimal. In fact my failure rate is so high that I have dubbed myself…..SleepingBear-Killer of Yeast. Not tonight kiddies!!!
Ray and I were off today and we used it to do a few things around the house, as the day progressed thoughts of dinner came to mind. Truthfully, I had no plan so it was one of those look in the fridge and see what needs to be used soon kind of days. The freezer revealed a couple of chicken breasts and the deli drawer contained 3 thick cut slices of applewood smoked bacon and a smallish chunk of cheddar….”yea, what am I going to do with that?”. Finish up the last of the household chores and think.
The wheels began to turn and bechamel came to mind. Pasta came to mind. We are getting there!! After just a little more thought, I came up with a “white lasagne”. Dice the bacon, fry it up, slice the breast into thin crosscuts, fry them in the bacon drippings. Use a couple Tbs. of the bacon drippings as a starter for the roux for the bechamel. A quick batch of fresh pasta sheets, layer it all with a bit of cheddar and dinner will be served.
As of late Ray has been on a bread baking kick, which he is actually getting pretty good at (unlike moi!) and we have a little less than half a loaf of his bread leftover from the other day. Homemade bread, unfortunately can get dry rather quickly and this half loaf is currently in the “only good for toast” stage. I wasn’t getting cleaned up and dressed to run to the store for something to sop up the excess bechamel but I also wanted that exact thing. What the hell, give the yeast thing another try! hahahaha
A quick search for a simple and quick breadstick recipe and I was on my way. The milk and onions were sweating on the stove awaiting to become the sauce. The chicken was browning wonderfully in the bacon drippings. The pasta sheets were drying just slightly awaiting to be layered. And the kitchenaid was kneading the dough for the breadsticks. Everything was happening at once, not a moment to breathe….one task to the next and then again on to the next. The breadstick dough is a single rise for approximately 50 mins, so I got the lasagne together, set it aside and then formed the sticks. Into the oven the lasagne went and onto the counter went the sticks… but will they raise or have I once again killed millons of yeast spores in one fell swoop???
50 minutes later this is what I saw…
The lasagne came out of the oven and in went the sticks. 15 minutes of rest for the lasagne and bake time for the sticks and dinner was served!!!