Knead Not

When I first read about no-knead bread in 2006, it was life-altering. I am a huge fan of Rose Levy Beranbaum's The Bread Bible. But most of the breads in the book required making a sponge or starter and using a mixer. While I still do pull out the Bread Bible on occasion to make Rye or Pita Bread, I love this No-Knead revolution.

Though I believe the technique has been around for quite some time, I first tried it after reading a New York Times column Mark Bittman wrote about Jim Lahey and his recipe for No-Knead bread. Armed with a Le Creuset L2501-28-67 Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red Le Creuset and a recipe (http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining), I tried it with glowing reviews from everyone around me.


Later, Bittman came up with a Speedy No-Knead Bread, which made the whole process that much easier. http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=dining
And I read Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoë François. It suggests making a large batch of dough, and refrigerating all week. Since then, we are never without bread. 


I've completely stopped using the Le Creuset, and instead put an empty sheet pan on the bottom of my oven while preheating my baking stone, and when the bread is ready to go in, I throw in 1 cup of hot water into the sheet pan. A trick I learned from Hertzberg and Francois. I think it the loaf tends to be more beautiful when it is freeform, and slashed. 

Lately I've been doing my own variation of the recipe. First I tried replacing 1/3 of the flour with Whole Wheat Flour, and much to my dismay, ended up with a dense hockey puck of a loaf. But then I tried using 1/6 Pumpernickel Flour, and it worked beautifully. 


6 C. All Purpose Flour
2 t. Yeast
1 T. Kosher Salt
3 1/4 C. Warm Water


Stir together in a container that will allow the dough to rise 4 hours at room temp (I use a 6-liter container from King Arthur Flour http://www.kingarthurflour.com/shop/items/dough-rising-bucket). Preheat the oven to 500. 


Generously flour the countertop. Gently shape the dough, careful to not overwork (the use of a bench knife here makes things so much easier Oxo 73281 OXO Good Grips Pastry Scraper). I quickly place the dough seam side down onto a piece of parchment paper, let rise for 30 min-1 hour, and put it in an oven that has been preheated for 1/2 an hour. 


Just before putting it into the oven slash the top with a straight-edge razor. Quickly set bread on stone, and add hot water to sheet pan. Close door quickly. Turn down to 450 And bake for 25 to 30 minutes until golden brown and sounds hollow when tapped.

Colombian Chicken Soup

A co-worker once taught me to make Colombian Chicken Stew, and the taste was eye-opening for me. Here was a hearty soup but the flavors were fit for summer, lively with cilantro, capers and lime. 

I was craving some today, but today's hot and humid weather did not exactly make me want to stew a chicken for half a day. So I came up with a delicious rendition that I could make in a fraction of the time using a homemade stock I had frozen over winter, and some ingredients I had stocked in the fridge. The best part is that corn is in season, and is way more flavorful than the dreadful tasteless yuck available in winter months. 

Finish with a spoonful of heavy cream per bowl. There is something so appetizing about seeing that swirl of richness in all the sharp, summery flavor. The capers add a briny bite that finish the dish. The only thing missing from this chicken soup was the chicken.

4 C. Chicken Stock

2 Large Yukon Gold Potatoes, peeled and cubed

2 cloves garlic, peeled and split in half

1 small bunch of Cilantro, tied

1/4 Lime 

2 ears corn, husked, and broken into two

Throw the above into a pot, and bring to a boil, cover and simmer until potatoes are tender. Throw away the Cilantro and Lime. Set corn aside for serving. Blend the rest. Season with Salt and Pepper to taste. 

To Finish: 

1 T. Heavy Cream

Capers

Fresh Cilantro

And if you have it, Chicken and Avocado (I had neither, and it was still delicious.)

I served it with slices of bread I threw under the broiler w/ olive oil until both chewy and crunchy, and topped with fresh ricotta, cherry and pear tomatoes, cilantro and capers. 

Pam Anderson's Scones

I had never eaten a scone until about 3 weeks ago. I am more of a savory foods type of girl, but that is why scones are so amazing. In fact, a quick google of savory scones, yields way more results than I thought possible. I'll have to save those for another post.

I'm not even sure how the idea of making scones got into my head, but before I knew it, I was googling and the first recipe to come up was Pam Anderson's Simple Scones on Allrecipes.com: http://allrecipes.com//Recipe/simple-scones/Detail.aspx

Since then, I've made scones 5 times. We have not had a day without them in the house. My husband, C, loves them. 

I am partial to the Cranberry Orange variation, but I think the shredding of the frozen butter is what gives these scones an amazing texture and so I'm sure the other variations are just as delicious.

Thank you Pam Anderson!

Cooking with Momma Namma

I am loving life as a former line cook, and now a freelance designer and stay-at-home mom. I have all the perks of knowing how to make delicious food quickly, but none of the drawbacks of stress, working late nights, and being dead tired all day.


The best part of being at home is that I get to take my son to Grandma's almost everyday. And that means eating and learning to make Korean food.


Yesterday she taught me to make a Hobak Namul (Vegetable side dish of Zucchini). According to Mom, the direct translation of Namul is Korean style vegetable side dish. My mom's Hobak Namul is super simple and delicious. Use it in Bi Bim Bap, or eat it on the side w/ rice.


2 T. Sesame Oil
1 T. Canola Oil
3 cloves Garlic, sliced thinly
1 Jalapeno (or other pepper), cut into thin rounds (*optional)
1 small zucchini, cut in half lengthwise, and sliced in 1/4 inch-thick half moons
Pinch Kochukadu (Korean hot peppers dried- This dish looks nice w/ the kind that is dried in thin strips)
1 T. Fish Sauce (or more to taste)
Green Onion, cut in half lengthwise and cut into one inch pieces


Get your pan hot. Add oils, add garlic and Jalapeno until it sizzles. Add Zucchini, and cook until desired doneness (My mom likes it a bit underdone). Add Kochukadu and Fish Sauce. Take off heat, and add Green Onion. Enjoy!

And so it begins...

I love to eat, both out and at home. And the purpose of my blog is to keep track of things that I eat. I will post both original recipes by myself and my mom, as well as link to the recipes I have made online, and from books and magazines. I also plan to post photos of things we eat out as well.

Thanks for reading!