NYT No-Knead Bread

 Yields one loaf

430 g bread flour

1 g yeast (1/4t)

8 g kosher salt

Cornmeal as needed

-Combine flour, yeast salt and add 345 g water and stir til blended

Will be shaggy and sticky

-Cover with plastics wraps and rest 12-18 hours at room temp (70)

-Dough is ready when surface has bubbles. 

-Place on lightly floured surface and fold over once or twice. Loosely cover with plastic wraps and rest 15 min

-using as little flour as possible, quickly shape into ball and coat cotton towel with flour or cornmeal and place SEAM side down into towel and dust with flour or cornmeal and cover, letting rise with 2 hours

-dough will double in size and easily spring back

-heat over to 450 with pot in over as it heats. 

-drop dough from towel into bowl and shake to center, cover with lid and bake 30 minutes

-remove lid and bake 15-30 more

Black Rice Layered Salad

 Makes 8 cups

4 c cooked black rice

2 c thawed frozen edamame

2 c shredded carrots

1 red bell pepper thin cut strips

1/2 c thinly sliced red onion

1 c coarsely chopped herbs: mint, basil, cilantro, etc

Soy Vinaigrette

2T brown rice vinegar

2T lime juice

2T low sodium soy sauce

2T water

2T maple syrup 

1t sriracha

1/2 t crushed red pepper

Large glass bowl layer half of each with dressing and sesame seeds

Garnish with fresh herbs

PR Chicken

Adobo and Sazon 

4 t granulated garlic

2 1/2 t sazon

1 t salt

1/2 t pepper

1/4 t dried oregano

Chicken

1 (4-5lb) whole chicken

5 T white vinegar

5 T EVOO

6 garlic cloves, minced

1/2 t salt

1 9x13 pan able to be on grill

1/4 c cilantro

1/2 t pepper

-Cut chicken backbone and breastbone for halves

-shove spice mix under skin and coat chicken in EVOO tossing in spice mix and rub in

-turn burners to high and heat grill hot 400-425; turn burners to medium 

-mash garlic to paste and sprinkle with salt, put in grill pan with cilantro, pepper, vinegar and EVOO and mix to paste

-place chicken on grill skin up for 15-20 min, flip for 15-20 until 150 degrees

-while this is happening put grill pan with paste on burner on low for the last 2-3 minutes and then transfer chicken to pan skin down then quickly flip after coated and rest until 175 degrees, continue to brush/coat

French Onion Soup

 3 large red onions 

4 large yellow onions

both in half and thin slices

dump in crock pot with a stick of butter on low overnight

Carton of beef broth 

dashes of Worcestershire sauce and garlic powder

Slice baguette into 3/4" slices and toast on both sides then add into soup crock and top with gruyere and broil a few moments

Pepperkaker Cookies by Gramma Rosie

(additional or alternative instructions?) 

3.5 c flour (4 c)

1t baking soda

1.5t ginger (2)

1.5t  cinnamon (1t)

1t cloves 

1/2 c butter

3/4c sugar (1c)

1 egg (2)

3/4 c molasses (1c)

375 for 8-10 minutes

Hog's Head Cheese

 Head: no brain, snout, eyes but can be broken down

-boil til meet falls off: about 1 day

-pick the meat

-boil feet with head and ears for collagen

white vinegar by taskt < 1 cip

no bones, mix 

fridge to gel about 1 day

Dad's Pizza Crust

 T 1/2 c water (Dad, grammar)

1T sugar

1 Package yeast

6 C flour

1/4c olive oil

1T salt

or 2 10inch pizzas

3c flour

2t salt

1t yeast

1.5c water

3T olive oil

Chimichurri

 1 c flat leaf parsley, no stems

3-4 garlic cloves

2T fresh oregano or 2t dried

1/2 c olive oil

2T red or white wine vinegar

1t sea salt

1/4 t black pepper

1/4 t red pepper flakes

Sour Pickles by Cathy Barrow (given to me by Kylie)

 2# cucs

2 cloves garlic, sliced thin

5 sprigs dill or 1t dried dill

1/2 t coriander seeds

1/5 jalapeno, seeded and slivered

2 T salt

-soak cucs 30 min in bowl of ice and cut into spears or chunks

-pack into quart jars and add seasoning

-add salt to 2 c boiling water and stir to dissolved. Add 2 c ice and pour bring into jars

-loosely cap and place in pan in case of leakage

-leave on counter for 3-5 days and then keep in fridge

30 Minute Baguette

 473.18g very warm water

1 packet yeast

2 T sugar

1.5 t salt

375 g flour

-heat oven to 425

-whisk water, yeast and sugar and set on top oven for 10 minutes

-stir in salt and add flour 0.5c at a time til soft, not sticky

-knead til elastic

-cut into four pieces and roll into long ropes

-twist 2 together and place on sheet with parchment

-either bake or rise 30 on top oven

-fill bowl with 4 c ice and bake bread, not opening for 15-18 minutes