Easy Artisan Bread - King Arthur Flour Bread Recipe

King Arthur Flour no-knead Crusty White Bread

Ingredients;

3 Cups of lukewarm water.

6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour.

1 Tablespoon of Salt.

1 1/2 Tablespoons of Instant or Active Dry Yeast.

Combine all ingredients in a mixing bowl and mix until combined.  (about 1 minute)

The Dough should be very sticky.

Grease a bowl and transfer the Dough into it.

Cover it with a damp towel, and let it rise until it doubles in size. This takes about 2 hours at room temp then put it in the refrigerator for another 2 hours.

Once it doubles in size, flour your work surface, and take about half of the dough and form it into a ball.  

Place the ball of Dough on a baking sheet lined with parchment paper or a Silpat.

Give the ball of Dough a light dusting of Flour to help keep it moist.

Let the Dough rise at room temp for about 1 hour.

Pre-heat your oven to 450 degrees and place a cast iron pan on the lowest rack.

When you are ready to bake the Bread, make slices about 1/4 inch deep in the top of the loaf.

Place the loaf on the middle rack of the oven, and pour 1 cup of hot water into the cast iron pan, then quickly close the oven door.

Let it cook for 25-30 minutes until golden brown.

Twice Baked Potatoes - How to cook Twice Baked Potatoes

Twice Baked Potatoes.

Ingredients;
4 "chubby" Russet Potatoes
1/2 cup chopped Green Onion
3 pieces of cooked crumbled Bacon
1 Teaspoon of dried Rosemary
1 Teaspoon of Onion Powder
1 1/2 cups of shredded Cheddar Cheese
1/2 cup of Heavy Cream
1 Egg
Salt and Pepper to taste

Prep time is about 1/2 hour.
Total time is about 1 hour and 10 minutes.

Preheat oven to 425 degrees Fahrenheit.
Wash and dry the Potatoes.
Rub the Potatoes with Olive oil and Salt.
Poke each Potato about 4 times with a fork.
Place them on a baking sheet and into the oven they go for about 45 minutes.
You can check to see if the Potatoes are cooked by poking them with a knife.
If the knife goes in and out easily, then they are done.
Once they are cooked, cut the top third of the Potato off and scoop out the "meet" and place in a bowl.
Mix in the Green Onion, Bacon, Rosemary, Onion Powder, Cheddar Cheese, Cream, and Egg.
Place the top of the Potato inside the hollowed out skin and stuff it with the Potato mixture.
Brush with melted Butter and place them back into the 425-degree oven for 20 minutes or until they are heated all the way through.
Garnish with chopped Chives or more Green Onion.
you can see a how-to video of this recipe here.    https://youtu.be/yem5RyMqrfc

Miso-Citrus Marinade - Miso Salmon Marinade

Miso-Citrus Marinade - Miso Salmon Marinade

Ingredients;

1 cup of Sake.

1 cup of Ponzu.

1/2 cup of sugar.

2 cups of Miso.

3 tablespoons of diced Ginger.

1 cup of Grapeseed Oil.

Combine Sake, Ponzu, and Sugar in a bowl and mix until the Sugar dissolves.

Add the diced Ginger, Oil, and Miso Paste and stir until smooth and combined.

This is a great marinade for "fatty" fish like Salmon, Butterfish, Black Cod, etc.

Also, it can be used to glaze grilled or broiled Tofu.

Music by: https://www.soundcloud.com/ikson

Naan Bread Recipe - How to make Naan Bread

Naan Bread Recipe - How to make Naan Bread

Ingredients;

3 Cups of all-purpose Flour.

1/2 cup Water.

1/2 Teaspoon of Salt.

1/4 cup of Olive Oil.

1/3 cup Greek Yogurt.

1 Teaspoon of Sugar.

2 Teaspoon of Yeast.

1 Egg.

1/2 Teaspoon of Baking Powder.

Mix 1/2 cup of lukewarm Water, Sugar, and Yeast in a bowl and let sit until the Yeast gets "frothy".

In another bowl mix the Yogurt, Olive Oil, and Egg together.

Add the Yeast mixture to the Greek Yogurt mixture.

In a mixing bowl combine Salt, Baking Powder, and 1 cup of All Purpose Flour.

Add the Yogurt, Yeast, to the Flour and start mixing.

Slowly add in the remaining 2 cups of Flour until the dough is no longer sticky.

Once mixed well, knead for at least 3 minutes and roll into a ball.

Place in a lightly oiled bowl and cover with a wet towel until doubled in size.

Once the dough is doubled, flatten into a 1/2 thick rectangle, and cut into 8 equal sized squares.

Roll the squares into small balls and place on a lined baking sheet.

Cover with plastic wrap for 1 hour.

Stretch the balls into palm-sized flat pieces and grill on high heat.

I used my grill, but it was only 18 degrees outside and it wasn't as hot as I would have liked.

You can use a flat griddle or pan on the oven as well.

Scallops with Golden Balsamic Reduction and Fennel Salad

Scallops with Golden Balsamic Reduction and Fennel Salad

Ingredients;

Scallops.  Try to get dry non-STP treated Scallops.

1 Fennel Bulb, keep the fronds for garnish.

Baby Arugula.

Lemon, Lime, and Orange Zest for garnish.

Lemon, Lime, and Orange Supremes.

8.5 oz Golden Balsamic.

Salt.

Dry off and clean the grit from Scallops, then remove the abductor muscle on the side of the Scallop.

Cook them in a ripping hot pan with Grapeseed Oil or Canola Oil until they get nice and brown, then flip over.  This only takes a few minutes.

Cut the Fennel bulb into the thinnest slices you can cut.  I use a Mandoline set to 1/16th of an inch.

Mix the Fruit, Arugula, and Fennel together.

Reduce the Balsamic on a medium-high heat until it has a syrupy consistency.  If you let it cool, it gets way too thick to work with.

Serve it up and enjoy it.  

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The colorful kiln formed glass bowls are available at https://www.grapevineglassart.com/

Moroccan Harissa Yogurt - Harissa Greek Yogurt

Moroccan Harissa Yogurt - Harissa Greek Yogurt 

Ingredients;

1 Cup Greek Yogurt

1 Tablespoon Harissa

1 Tablespoon chopper Mint

1 Clove Garlic

1 Tablespoon Diced Onion

1 Teaspoon Lemon Juice

Combine all in a bowl and mix.

The colorful kiln formed glass bowls are available at https://www.grapevineglassart.com/

Chicken Kabobs - Moroccan Chicken Kabobs

Chicken Kabob Recipes - Moroccan Chicken Kabob Recipes

Ingredients;
2 Chicken Breasts
Preserved Lemons
2 Garlic Cloves
1 Purple Onion
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon Cumin
1 Pinch of Saffron
Olivie Oil
Parsley

Dice Preserved Lemons, Garlic and Parsley.
Combine Preserved Lemons, Paprika, Cumin, Tumeric, Olive Oil, Garlic and Parsley in a bowl and mash with the back of a spoon.
Chop Chicken into1 inch pieces and marinade in spice mix for 1 hour.
Slice remaining Preserved Lemons and Purple Onion longways.
Skewer Chicken, Lemon, Onion on 2 skewers each to make it easier to rotate when cooking.
Cook on Grill, under Broiler or over hot coals and serve with Harissa Yogurt and Naan.