Lemon Salt

Posted on February 5, 2012 by Ari
For as far back as I can remember, I’ve always loved lemons. In fact, it’s not just that I love them…I crave them. Maybe this is my body’s way of telling me that I’m deficient in something (vitamin C perhaps?), but whatever it is, I just can’t seem to get enough of them! Lemon water for me is equal parts water and lemon juice. When I go to restaurants I actually ask for a little plate of lemons to go along with my water (I promise that’s the only OCPD thing I do when it comes to ordering food).
I wonder if my parents ever did this to me…
Since I’ve already presented you with a salt recipe that incorporates my favorite condiment (sriracha salt), why not give you a second “salt recipe” that incorporates my favorite garnish (well for me it’s not so much a garnish as an appetizer, but you get my drift).

What you need:

  • 1/2 cup coarse kosher salt
  • vest from 2 medium sized lemons
What you need to do:
  1. Grate the peel of the two lemons and set it in a bowl to dry for one day.
  2. Once the peel has dried, combine with the kosher salt and store in a airtight container to let the flavors meld.
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No-Knead Bread – take 2

Posted on January 29, 2012 by Ari
I’m on the phone with my dad, telling him about my most recent adventure in the kitchen.
me: “Hey Dad. I just made “No-Knead Bread” for the first time!”
dad: “If you don’t need it, why did you make it? Hahahahaha.”
This is just one of the many reasons why I love my dad.
(Anita’s version of “No-Knead Bread” is available here.)

(Adapted from King Arthur’s Flour “No-Knead Crusty White Bread“)

What you need (makes 3 to 4 loaves):

  • 6 1/2 cups of AP flour (if you scoop it out of the bag and level it off) OR 7 1/2 cups of AP flour (if you sprinkle flour into the measuring cup)
  • 3 cups luke warm water (approximately 105 degrees, but I just chose a temperature that felt comfortable to the touch)
  • 1 tbs salt
  • 1 1/2 tbs instant yeast
What you need to do:
  1. In a 6 quart bowl, mix together the flour, water, salt and yeast.
  2. Cover the bowl with plastic wrap and let the dough rise for 2 hours at room temperature.
  3. Refrigerate the dough for at least 2 hours (or at most 7 days). Supposedly, the longer you leave the dough in the fridge, the more it tastes like sourdough (I’ve already made two of my three loaves, but I’m saving the last one for day 7).
  4. When you’re ready to make a loaf, sprinkle the top of the dough with flour and grap 1/4 to 1/3 of the dough. Place the dough on a floured surface and roll it into a ball or a log (or whatever shape you choose). 
  5. Place the dough on a piece of parchment paper, cover with plastic wrap, and let sit at room temperature for 45-60 minutes.
  6. Preheat the oven to 450 degrees while the dough rests. If you’re baking in a cast iron skillet, make sure to heat the skillet up in the oven before use.
  7. Place a shallow pan on the bottom rack of the oven and heat up 1 cup of water in the microwave in preparation for baking the bread (I think this has something to do with getting the crust just right…). 
  8. When the dough is ready, score the bread with a sharp knife (about 1/2 inch deep).
  9. Place the dough (and parchment paper) in the cast iron skillet (or baking sheet) on the middle rack, and pour the cup of water into the pan on the rack beneath.
  10. Bake for 25 to 30 minutes (until the crust is golden brown).
  11. Remove the bread from the oven, let cool, and enjoy!
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Spinach Alfredo on Whole Wheat Fettuccine

Posted on January 22, 2012 by Ari
As much as I would like to take credit for this recipe, my dad is really the genius behind this dish (my only real contribution is the spinach and whole wheat pasta). Truth be told, he is the genius behind most of my favorite dishes. He has this amazing ability to recreate healthy versions of complex dishes without ever looking at a recipe – and this pasta is a perfect example of this gift.
A couple years ago dad decided to make fettuccine alfredo for the family. He didn’t bother heading to the computer and looking up a recipe, instead he grabbed a couple of things from the fridge and started throwing them together in a sauce pan. Sure, he was already familiar with the basics behind a cream sauce, but that was about it. It took a couple tries to eventually perfect the recipe, but what he ended up with was a much healthier (and in my opinion, tastier) version of a traditional cheese sauce. The average alfredo recipe calls for multiple sticks of butter and a whole lot of heavy cream. Dad’s recipe, on the other hand, manages to cut back significantly on these ingredients, yet doesn’t seem to lose any flavor in doing so. That’s pretty impressive if you ask me.
As I’ve become more comfortable in the kitchen, I’ve begun taking steps towards working on my own recipe inventing skills. At the present time, these skills leave a lot to be desired, but at least I’ve got a pretty fantastic mentor.

What you need:

  • 1 lb whole wheat fettuccine pasta
  • 10 oz frozen chopped spinach
  • 1 cup freshly grated parmesan cheese
  • 1 cup half and half
  • 1 cup 2% milk
  • 3 tbs butter
  • 3 tbs flour
  • 1/4 tsp salt
  • 1/4-1/2 tsp nutmeg
  • pepper, to taste
What you need to do:
  1. Melt the butter in a sauce pan and whisk in the flour to make a roux.
  2. Add in the milk and half and half and allow to heat up for a couple minutes.
  3. Add the cheese, one handful at a time, whisking thoroughly between each addition.
  4. Add the nutmeg, salt and pepper, and stir.
  5. In a separate pan (or the microwave) defrost the frozen chopped spinach and add it to the sauce.
  6. In a large pot, bring water to a boil and cook the fettuccine.
  7. Once the pasta is cooked, combine with the sauce, and serve.

 

 

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Sunflower Millet Bread

Posted on January 15, 2012 by Ari

I guess it’s finally winter. How do I know this? Well for one thing, people have stopped questioning my sanity when they see me walking around in my knee-length down coat, gloved hands shoved deep in my pockets and nothing but my eyes visible from behind my hat and scarf (I’ve been wearing this tundra-approved gear for the last 3 months and usually receive many confused stares given the average temperature of 40 degrees). There are also the more obvious indicators such as snow on the ground, an increasingly expensive heating bill, and my food cravings for soup, chili and fresh baked bread. There are few things quite as comforting on a cold day as fresh-out-of-the-oven (or in my case, bread machine) bread. Slap on a little butter and honey, and I’m ready to settle down for some much needed hibernation.

What you need:

What you need to do:
  1. Add the ingredients to a bread machine in the order listed above.
  2. Set the bread machine to 1.5 lb loaf with medium dark crust.
  3. Prepare for hibernation inducing smells.
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