dave
No-knead artisan bread from the NYTimes
Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1 5/8 cups water 1. In a large bowl combine flour, yeast and salt. Add water, […]
Pizza Margherita
This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don’t add toppings until just before baking. You can let […]
Provencal Pizza
Instant yeast is almost always sold under a marketing name; look for “rapid rise,” “perfect rise,” or “quick rise.” If your food processor includes a plastic dough blade attachment, use it; its short blades and dull edges make kneading easier on the motor. If not, the regular metal blade works almost as well. For best […]
Jambalaya
Serves 6-8 2 whole bay leaves 1½ tsp salt 1½ tsp ground red pepper (preferably cayenne) 1½ tsp dried oregano 1¼ tsp white pepper 1 tsp black pepper ¾ dried thyme 2 T chicken fat or lard (butter or vegetable oil could also be used) 2/3 c chopped tasso or other smoked ham (3 oz) […]