Monday, March 17, 2014

18 hr and/or half-day no knead bread

I am also a bread snob, and when there was no one selling artisan bread in our neighborhood, I was forced to make my own. When I first started, it seemed like a lot of work to bake my own bread, but after much practice, now it's so easy, my brain just goes on autopilot. I think it's just hard at first since all the steps are easy, but it's an 18 (or half day) process, so you just have to keep track of the time.

If you've never heard of it, no-knead bread is probably the New York Times' most famous recipe. This, by the way is not your regular sandwich bread - this is that beautiful bread with a crackly, golden crust on the outside and nothing but airy, yet tasty (I mean, real flavor) goodness on the inside.



18 hr no knead bread
makes one 1 1/2 lb round loaf

3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
cornmeal or flour as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and use either a fork or your hands to stir until blended; dough still be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface (I often use a silpat) and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice (you can prevent dough from sticking to your hands by making them a bit wet with water). Cover loosely with plastic wrap and let rest about 15 minutes.

Wet your hands and/or use just a little bit of flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or silpat with flour or corn meal; put dough seam side down on towel and dust with more flour or corn meal. Cover with another cotton towel and let rise for another 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, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove hot pot from oven. Slide your hand under the towel or silpat and turn dough over into pot, preferably seam side up. It may look like a mess, but that's ok. 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 15-30 minutes, until loaf is beautifully browned. Cool on a rack.

half day no knead bread (takes about 6 hrs from start to being cool enough to serve)
makes one 1 1/2 lb loaf

3 cups bread flour
1 packet (1/4 oz) instant yeast
1 1/2 tsp salt
oil, as needed

Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups warmish (not hot) water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Lightly oil a work surface (sometimes I use a silpat) and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half hour before dough is ready, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, preferably seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid ad bake 30 minutes, then remove lid and another 15-30 minutes, until loaf is golden brown. Cool on a rack.

lemon dill salmon

With salmon, you can basically put anything on it, and it'll still taste great. My mom just sprinkles some white wine, salt and pepper (you probably could even do without the wine). But, sometimes I want something a little more dressed up.

lemon dill salmon
makes 6 servings

2 lbs salmon fillet
1/4 cup mayo
2 tbsp mustard
juice of 1/2 lemon
2 tsp dry dillweed
1 tsp dried thyme
salt
pepper

Preheat oven to 450 degrees. Lay the salmon on an oiled or non-stick baking sheet.

Combine the rest of the ingredients in a small dish and brush mixture onto the salmon.

Bake on the top rack of the oven for 11 mins, then remove and let the salmon rest for another 10 minutes (salmon will continue to cook while resting). Serve, sprinkling with more lemon juice if desired.

clam chowder

I only ever attempted this because it's one of Noah's favorite dishes, and Ivar's is not so easily accessible from where we live now. The chowder tastes best as leftovers as the flavors could use an extra day to really come together.

clam chowder
makes 8 servings

2 cloves garlic, minced
3 (6.5 oz) cans minced clams
2 jars clam juice
1 onion, minced
4 stalks celery, diced
2 cups potatoes, cubed
2-3 medium carrots, diced
3/4 cup butter
3/4 cup flour
1 quart half and half
2 tbsp red wine
salt & pepper, to taste

Heat 1 tbsp oil in a large skillet over medium heat and saute garlic until fragrant. Add onions, then celery, potatoes and carrots.

Drain juice from clams into the skillet over the vegetables. Add clam juice, and if needed, add water to cover and cook over medium heat until tender.

Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

Stir in clams just before serving. If they cook too much, they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

potato salad

Delicious, and the easiest potato salad recipe out there. I think the simplicity of this dish is what makes it great. 

  • potato salad
    makes 8 servings
  • 3 lbs. red-skinned potatoes (can also use baking potatoes)kosher salt and freshly ground pepper 3 tbsp red wine vinegar 1 cup mayonnaise 2 tbsp mustard 4 stalks celery, finely diced 2-3 shallots or 4 green onions, chopped 1/4 cup minced fresh flat-leaf parsley
Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle.

Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely.

In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled.

pear salad

I'm pretty particular when it comes to salads, and this one is probably in the top three best salads I've ever eaten.

pear salad
makes 6 servings

1 head escarole or green leaf lettuce
2-3 pears, chopped
5 oz Roquefort cheese, crumbled
2 avocado, peeled, pitted, and diced
1/2 cup thinly sliced green or red onions
1 cup grape tomatoes, halved (optional)
1 cup pecans
1/4 cup sugar
1/3 cup olive oil
3 tbsp lemon juice
2 tsp lemon rind
1 1/2 tsp white sugar or honey
1 1/2 tsp mustard
1 clove garlic, chopped
1/2 tsp salt
fresh ground black pepper to taste


In a skillet over medium heat, stir 1/4 cup of sugar and 1 tbsp water together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, lemon, 1 1/2 teaspoons sugar/honey, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.