Ingredients: 3 cups lukewarm water 1 1/2 tbsp granulated yeast (1 1/2 packets) 1 1/2 tbsp kosher or other salt 6 1/2 cups unbleached flour This is enough for 4 1 lb loaves – you can easily modify amount
- Add yeast & salt to water in large container w/lid
- Mix flour all at once – mix until uniform – don’t knead
- Cover with lid
- Let rise for 2 hours
- At this point you can refridgerate the dough until you’re ready to bake, at which point:
- Scoop out enough for a loaf, and shape/stretch the dough into a round loaf – you may need a little flour on your hands to prevent it from sticking – just keep tucking the dough ball towards the bottom until you have a nice, round ball – the bottom may have a number of “overlaps” – don’t worry. Return remaining dough to refridgerator.
- Place ball on pizza peel which has been sprinkled with corn meal. Allow it to rest for 40 minutes.
- You may sprinkle flour on the top of the ball, and lightly score the top in whatever pattern floats your boat
- Pre-heat oven to 450 with a baking stone on middle rack and empty broiler pan on lower rack
- After dough has rested 40 minutes, slide off pizza peel onto baking stone. Quickly add 1 cup hot water to bottom broiler pan.
- Bake for 30 minutes.
- Remove bread from oven and allow to cool before serving.
Note: Be careful not to spill water on stone when adding to broiler pan – it can [from experience] break the stone. You can vary the recipe by substituting some of the unbleached white flour with rye flour, whole wheat flour, oatmeal, etc. Subsequent loaves (made from refridgerated dough) will be a little “denser” the the first loaf, but is quick and easy to make.
Source: Artesan Bread in Five Minutes a Day; Jeff Hertzberg and Zoe Francois (I would recommend getting this book – it has a number of recipes for a variety of breads. All fast and easy)
Nathan gave us this recipe – I don’t know it’s source.
- 3 medium onions, diced
- 4 garlic cloves
- 1 package cherry tomatoes, halved
- 2 chicken breasts or equivalent in thighs
- 2-3 cups chicken bouillon
- 1 can black beans
- 1 can (or equivalent frozen) corn
- fresh cilantro
- 1 lime, halved (1 half quartered)
- chili powder
- sour cream
- tortilla chips
- Cook chicken in oil and garlic. When chicken is just done, remove from heat and shred with forks (this can be done in advance)
- Saute onions until transparent
- Add chili powder to taste
- Add shredded chicken, corn, beans and bouillon
- Chop fresh cilantro, reserve sprigs and stalks. Tie stocks together and add to pot
- Squeeze one half lime; add rind to pot
- Add cherry tomatoes
- Add fresh chopped cilantro
Garnish with lime wedges, sour cream, tortilla chils, and fresh chopped cilantro
- 2 large red beets, roasted (below)
- 1 ripe pear, cored, sliced thin
- 1/2 cup toasted hazlenuts
- 2 tbsp balzamic vinegar
- 3 tbsp olive oil
- salt and fresh ground black pepper to taste
- 2 cups baby arugula leaves
- 4 oz goat cheese
In a small bowl, whisk together vinegar, oil, salt and pepper.
Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
Set oven to 425 degrees. Rub beets with olive oil, wrap in foil. Place on a baking sheet; and bake about 45 minutes to 1 hour depending on their size. Cool, then remove foil and remove skins.
This recipe came from the Lokens – the kids have always loved it.
- 3/4 lb ground pork
- 1/2 tbsp corn starch
- 1/2 tbsp dry sherry
- 1 tbsp tamari (light soy)
- 1 clove garlic, minced
- 2+ green onions, chopped
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 pkg wonton wrappers
- Mix all ingredients except wrappers
- Place fat tbsp mixture in middle of wonton wrapper
- Pinch corners of wrapper together to form dumpling (or use dumpling press)
- Steam in steamer for 15 – 20 minutes
Serves 4 – 6
- I use a bamboo steamer – it helps to spray oil on steamer rack(s) to prevent sticking
- It helps to have a small dish of cornstarch and water, with which you paint the edges of the wonton wrapper prior to assembly
- You can use a ravioli press to make the dumplings
- I serve with several dipping sauces: – a mixture of hoisin sauce, sesame oil, a little vinegar; – soy sauce, minced garlic, brown sugar, vinegar, sesame oil – duck sauce
- We often serve this with sweet + sour red cabbage and sesame noodles
Another recipe from the Lokens:
- 1 lb pasta – I’ve used both rice noodles, vermicelli, etc
- 3 1/2 tbsp sesame oil
- 3 1/2 tbsp tamari (soy sauce)
- 2 tbsp brown sugar 2 tsp salt (optional)
- 1 tbsp hot chili oil (optional)
- 5 – 6 scallions, minced
Cook pasta per instructions until al dente
Mix ingredients above
Serves 4 – 6 as side dish