One Experiment Leads to Another

January 2011

As part of working my way through a copy of America’s Test Kitchen magazine, I spent an evening cutting a whole chicken, dipping the pieces in buttermilk and then rolling them in locally-sourced, buckwheat flour.  That last bit was my experimental version of the recipe.  The result was an exciting spillage of peanut oil over my skillet, a dousing of baking soda, a tasty plate of fried chicken to share with the Carpenter and a bowl of buckwheat flour remains.  Having touched raw chicken, I wasn’t about to return that flour to the original supply, nor did it seem ready to become a pancake or a bread, but I didn’t want to waste it.  Next idea:  a buckwheat quiche crust?

I went for it!  I used a blend of buckwheat flour and unbleached flour, both from Saint Vinent Gristmill (my local source of flours) with butter and followed the normal pie-crust making protocol.  Once the crust was pre-baked into place, I added a colorful palette of fillings:  sun-roasted tomatoes, black olives, garlic, red onions, hot Italian sausage, milk and eggs.

The flavor and texture of the buckwheat crust were like a thin biscuit, which is to say, one experiment led to another experiment, and I always ate well.

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