No-Knead Bread from the New York Times

I don't know why I waited so long to try this.

I bought a dutch oven a few months ago, and so far I've used it for a lot of really delicious things. I've made meat, I've made sauces, I've made entire dinners in the thing, and they've all come out very well. But until now I hadn't made the one thing I really, really wanted to make: bread.

The No-Knead Bread recipe from the NYT has been making the rounds in the blog world since it printed in 2006, and I'm sure pretty much every one came out perfectly. The recipe is easy to follow and the technique is minimal. I was so happy with how this bread came out - crunchy brown crust, soft and holey crumb. And so tasty. Man, I love bread.

I had only one complaint with how my bread turned out, and I'm pretty sure it had nothing to do with the recipe. As usual, I think the humidity in my apartment did me no favors with my loaf. While the outside was crunchy the inside was a little moist, more so than I would have liked. Life is hard when you live so close to the beach, right?


No-Knead Bread
Adapted from the New York Times
Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Baked Falafel

When the Mister and I lived in New York City one of our favorite things was choosing a neighborhood to explore. After taking the train over, we could wander for hours up and down the streets, in and out of the shops, just enjoying the city.

Of course, we worked up an appetite on these long walks, and just as much as the neighborhoods we loved sampling the local food. One of our favorite things to eat was falafel, and there are hundreds of options in NYC.

When we moved to LA we missed the falafel almost as much as the pizza. I said almost. And although we haven't found good replacements for either, its much easier to make falafel at home. We like to bake ours, but otherwise we eat it just like we did in New York - in a big pita with tzatziki sauce, chopped tomatoes, cucumbers, and pickles. Now, if we could just make pizza this good...

Baked Falafel

Adapted from here

1 15 ounce can garbanzo beans

1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat the oven to 375 degrees. Drain and rinse the garbanzo beans, place in a medium sized bowl and smash with a fork. Add the remaining ingredients and mix well.

Using 2 spoons, form the mixture into small balls, then flatten slightly. Place onto a well-oiled baking pan and bake for 10-15 minutes on each side, until brown.

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

S'mores Brownies

Last weekend my coed soccer team got together to watch the World Cup. We have a few people on the team from the UK, and the US played England on Saturday, so we all headed over to one player's house to BBQ, watch the game on his big screen, and talk a lot of smack.

I wanted to bring something over for dessert that was easy and delicious, and brownies were the perfect choice. I had a lot of marshmallows left over from a BBQ the week before and I thought brownies would also be the perfect way to use them up - and keep me from eating them straight from the bag!

These brownies were tasty, but not perfect. I like thick fudgy brownies and these were light and cakey - must have been something to do with the 2tsp of baking powder! Next time I'd use more chocolate and less leavening. Oh, and more marshmallows :)



S'more Brownies
Adapted from here

1 1/2 cups all purpose flour

2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup crushed graham cracker
12 big marshmallows (next time, I'd cut them in half)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

Pizza Pizza!

Hi, my name is Shawna, and I'm a pizza snob.

I can't help it. I lived in Brooklyn.

Since moving to LA I've spent hours... HOURS... trying to create something in the least bit similar to good Brooklyn pizza. (I'm convinced I can't recreate it... there's gotta be something in the water in NY!) I've experimented with different dough recipies, with different sauces, with toppings, with cheeses, you name it. I'm becoming a bit obsessive, and you can bet as soon as I own a backyard I will be building myself an outdoor brick oven. (see, I told you I was obsessive)

I'm more than satisfied with my latest results. Seriously, this pizza was friggin delicious. So now I'm going to share with you how to do it.

First things first: equipment.

I use a pizza stone. Let me rephrase that: you will get nowhere without a pizza stone. Even the cheapo $10 Chefmate I picked up at Target is so. worth. it. A lot of other people play with bricks in their ovens and whatnot; I'm saving bricks for my future oven. For now a simple pizza stone suits me just fine.

Mixer. The dough needs to be well worked. I love my mixer for doing this for me.

Pizza peel. Because that pizza stone needs to be 500+ degrees. You don't want to touch it. Trust me.

Ingredients. I admit, I don't use all the high quality stuff. I'm poor. I use store brand all-purpose flour and 99 cent crushed tomatoes (also from Target!). That being said... THE CHEESE IS IMPORTANT. Buy good cheese.

Peter Reinhart's Napoletana Pizza Dough Recipe
(From the Bread Baker's Apprentice via 101 Cookbooks)

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Tres Leches Cake

The Mister and I grew up in Arizona, and although we've since moved away, still love Southwestern cuisine. Mexican is our very favorite, and we have spent a lot of time in New York and Los Angeles finding good Mexican restaurants - its harder than you think!

We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.

Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.


Tres Leches Cake

Adapted from here


1 1/2 cups all purpose flour

1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla

1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste

Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.

Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)

Bubble and Squeak

I first found Bubble and Squeak thanks to a good friend. We have a Thursday tradition of meeting at a small pub in AZ for trivia, karaoke, and cider - and now food. One night I had come without eating dinner first, and though I wasn't thrilled to have to eat typical English Pub food, I think I made out quite well.

Bubble and Squeak is a traditional English dish that's generally made from leftovers and served with a big breakfast. (I like mine best late at night and after a few drinks - its great drunkfood.) Its silly name reportedly comes from the sounds it makes while frying cooking. Oh, yeah - its not health food :)


Bubble and Squeak

1/4 head cabbage
2 cups mashed potatoes
Butter for frying
Salt and Pepper to taste

I started with leftover potatoes and a wilting head of cabbage.

Bring small pot of salted water to boil. Roughly chop the cabbage into bite sized pieces and boil until soft, about 6 minutes. Drain well.

Meanwhile, melt the butter in a frypan. Saute potatoes and cabbage together with seasonings until edges are crispy. Some make small patties and fry like latkes; I like mine in a mash. Either way its yummy.

Horchata

This was a fail.

Horchata is one of my favorites. Any time I go out for Mexican, particularly at a small roadside stand, you can bet I'm ordering a horchata. So when I made my Cinco de Mayo feast it was an easy to decide what we would be drinking.

I followed this recipe, roughly. I'm sure its a perfectly good recipe, but my finished product was chalky and bland. I strained it a number of times through a cheesecloth, but for whatever reason I just couldn't shake that ricey taste. Better luck next time?

Horchata

1 1/4 cups white rice
2 cinnamon sticks
1 cup almonds
4 cups water
sugar to taste
1 tsp vanilla

Place rice and almonds in a large container with a tight lid. Cover with water and stir to combine. Cover and let sit overnight.


Add sugar and, using a blender, blend in small batches until smooth. Pour mixture through a fine mesh strainer, lined with cheesecloth, into a bowl. Discard solids.

Stir in vanilla, then transfer to a pitcher and chill in the refrigerator. Serve over ice.

June?

And where did the first six months of the year go?

...

Yep.

At the beginning of the year I made a long-ish list of all the yummy things I wanted to make this year. Since we're now halfway through, I thought it would be appropriate to see how I've done so far.

Made:

Granola Bar - amazing banana flax bars. Perfect for breakfast.
Horchata - super chalky and overall not good
Marinara - good for my first time, but still want to work on it
Pizza Dough - I'm allllllllllllmost happy with it!
Meatballs - hard to do without pork, but yummy.
Lamb - marinaded and grilled. So good.
Enchilada Sauce
Ropa Vieja - came out better this time.


And because I have a very long way to go still, I'm narrowing it down to the next 8:

Pasta & Lasagne
Bagels
Yogurt
Pizza Sauce
Granita
Everyday bread
Granola
Challah & Stuffed French Toast


Now... where to start? :)