There are a couple of trends I’ve been noticing across the intarwebs worlds of breadmaking. One of them is the “No-Knead” breads. These breads seem to have these common characteristics.
The dough is VERY wet and goopy, just on this side of a batter.
They are made with a very long first fermenting, such as overnight or longer.
The dough is handled very little, hence the name “No-knead”
They are baked in a small, enclosed space, to trap moisture and enhance the crust. (Hmmm… Sounds like a dutch oven…)
The crumb structure is full of large holes.
I’ve been really intrigued with the idea, and have wanted to try it. Matt, over at “One Off“, made a loaf, and spelled out the directions so clearly that I thought I’d give it a try. This particular recipe and procedure reminds me a lot of the French Bread I did a while back. It, too, has a long ferment time (a preferment, in fact), and it also uses only the basic four ingredients (flour, water, salt, yeast).
No-Knead Dutch Oven Basic Bread… (Read the rest of this article at the following article source link for the full story)
Last month, my pal Andy challenged me to a cookin’ duel, cast iron chef style. The rules were simple, We each chose three ingredients and the other person had to make a one-pot meal that included those ingredients. It was a lot of fun, and generated a lot of interest.
So, I’m doing it again. Here are the rules for this round. Most of them are the same, but I’m going to change them up a little bit, however.
It doesn’t have to be a one-pot dish. As long as all of the ingredients end up on the same plate, I don’t care how simple or complex the process is.
Once again, the players can add any other ingredients they choose, but the final dish must include all three preset ingredients.
The recipe must be your own original creation. Search the web and the cookbooks for inspiration, but do your own thang. Here and here are some good posts on making up recipes.
Rather than require Andy, or anyone else, to come back with a challenge for me, I’m going to also do these same three…
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Another dish that I love, but is not one of my wife’s favorites is Kofta with Tahini sauce. There are a lot of strong flavors in it, and they all blend together very nicely. At it’s most basic, it’s a ground meat and potato dish, but it gets its flavors from the middle eastern spices and the tahini paste with lemon juice sauce.
Before I get into the process, there are a few special ingredients you need to acquire, and you might have to get them from a specialty store, possibly even a middle eastern market. If you can’t find them, you can do some mixing (in some cases) and some substitutions.
One ingredient you really can’t substitute is the Tahini Paste. It’s like all-natural peanut butter, but it’s made from ground sesame seeds. I can usually find it in health-food stores. It has a strong, nutty and almost bitter edge, but when combined with the lemon juice it’s just plain amazing.
Another is a middle-eastern blend of spices. This you might have to… (Read the rest of this article at the following article source link for the full story)
My wife went out of town this weekend, so I took that as an opportunity to cook a couple of things that she normally doesn’t like very much, but which I, myself, really love. One of those is a big ol’ loaf of Dutch Oven Sourdough Rye Bread, so I can make my infamous braunschweiger and cheese sandwiches. The other is the Dutch Oven Kofta bi Tahini that I cooked up soon after starting up this blog.
I really like a nice, sweet, flavorful white bread, but once in a while, I get rebellious. I love the edgy, sharp flavors that a good rye bread brings. Add some good, tangy meat and sharp cheddar, and you get a sandwich that bites back. Yum!
While I pretty much followed the original recipes in the links, there were a few things I did differently. As a result, I’m going to rewrite the recipes and processes here in these posts. As always, I recommend reading my Dutch Oven Bread Baking Lens fiirst, for good basic information.
Dutch Oven Sourdough Rye Bread <br… (Read the rest of this article at the following article source link for the full story)
As they prepare for this year’s World Championship Dutch Oven Cookoff, at the Sportsman’s Expo in Sandy Utah, each cooking team has to submit their recipes in advance. This is for two reasons: One is to have them be verified to make sure that they comply with all the rules, and the other is so that all the recipes can be compiled and published in an annual cookbook.
Made some apple strudel this afternoon, very easy.
Mix apple, cinnamon, raisins, brown sugar and dress this on puff pastry, Put a other sheet of puff pastry on top and brush with egg, then bake in the oven on 175 C for 30 minutes.
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So, I made this roast yesterday, and it tasted great, but what I was trying to accomplish didn’t quite turn out. I guess as long as it was good, right? I was shooting for a low heat, long roast, trying to get to that point where the meat just falls apart. I didn’t quite get there, but, as I said, it still tasted good.
The honey and balsamic glaze added a sweet tang to the meat, too. It was really delicious. I served it up with that bread that I baked the day before. All in all, it made for a yummy feast.
Slow Dutch Oven Roast
12″ deep dutch oven 8-10 coals below 10-12 coals above
2 Tbsp olive oil
3-4 cloves garlic, minced
Kosher salt
Coarse ground pepper
3-5 lb beef roast
3-4 large potatoes
3-4 medium onions
1-2 carrots, sliced
2-3 stalks celery, sliced
1/2 lb bacon
1 Tbsp coarse ground pepper
1 Tbsp Kosher salt
1 Tbsp olive oil
3 Tbsp balsamic vinegar
1/2 cup honey, maybe a little more
2-3 Tbsp flour
~1/4 cup of water
I started out thawing the roast. It had been thawing in the fridge for a day or… (Read the rest of this article at the following article source link for the full story)
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