Seeded multigrain sourdough bread

125g whole wheat flour

175g bread flour (15g tangzhong, 160 making dough)

75g kamut 

25g rye

50g spelt 

50g hard white wheat

100g active levain 

10g salt 

20g olive oil 

50g honey 

400g water (75g tangzhong, 325g making dough) 

10g chia seeds, 10g flaxseed, 20g oats, 20g sunflower seeds, 5g sesame seeds, 5g poppy seeds, 20g pepitas 

Levain:

Night before: mix 15g sourdough starter with 75g bread flour and 75g water. Cover and leave on counter 10-12 hours until more than doubled and bubbly.

Dough:

Tangzhong: mix 15g bread flour with 75g water in saucepan until smooth. Cook until forms thick paste. Let cool. 

Add all ingredients to a bowl (except seeds!) and use dough whisk to mix. Mix until no dry flour is left. Cover and let rest 30 minutes. Add seeds. Do 2 sets of stretch and folds with 30 minutes between each set and then bulk ferment until doubled (4-5 hours @ 80°). Cover and refrigerate overnight or up to 2 days.

Bake:

Dust dough with flour and dump onto counter. Roll into log shape and place seam down in oiled loaf pan (black Pullman). Mist with water and top with mixed seeds if desired. Place in warm place until doubled. Preheat oven to 425°. Bake for 10 minutes and then lower oven to 375° and continue baking 23-30 minutes or until bread temp reads 195-200°. Cool in pan on wire rack for 10 minutes and then remove from pan. Allow to cool at least one hour before slicing. 

Sourdough milk bread with sweet stiff starter

SWEET STIFF STARTER (peak 4-6 hrs) 

115g active starter

115g bread flour

45g water

25g sugar

Stir to combine; knead briefly so there are no dry pockets of flour. Put in clear, wide-mouth container, loosely cover and let ferment until triple in size (78-80° for 4-6 hours)

TANGZHONG 

16g bread flour 

40g water

40g whole milk

Mix and cook over medium - medium-high heat until thick; cover with plastic wrap and set aside until cool. 

FINAL DOUGH

All of the sweet stiff starter 

All of the room-temperature tangzhong (87g)

137g bread flour

62g whole milk 

12g milk powder 

45g sugar 

5g salt

32g unsalted butter, softened 

Put all ingredients except for the butter into the bowl of a stand mixer with the hook attachment. Mix on low until the ingredients are slightly incorporated and then take up to speed 2 for 5 minutes. If it's too dry, add milk 1 tsp at a time, being careful as butter will add more moisture. Add the butter in 2-3 batches. Knead on speed 4 for about 10 minutes. Look for windowpane. Transfer to lightly oiled bowl, cover and proof in warm place for about 2 hours (78-82°) until 1.5x. 

Lightly grease your loaf pan (I prefer the Pullman loaf pan with or without a lid). Punch down the dough and knead it a few times. Divide into 3 equal parts. Round the dough into balls, cover and let rest for 10 minutes. Working with one ball at a time, flatten with your palm and roll out to a rectangle the length of the pan and double the width. Fold the 2 sides to meet in the middle and then roll the dough lightly like a Swiss roll. Place doughs side by side in the pan. Cover and let the dough proof again until it fills 80-90% of the pan.

Preheat oven to 375°. If using it,  place lid on pan and put pan in oven on middle rack. If not using lid, brush top of loaf with milk or an egg wash. Bake for 30 minutes. If using a lid, after initial 30 minutes, turn oven to 350° and continue to bake for 5 minutes. Internal temperature should be 190°. Once out of the oven, drop the pan on the counter to release some steam and immediately remove from pan to a cooling rack. For a soft, shiny crust, brush immediately with melted butter. Let cool completely before slicing. 

Sicilian Skillet Chicken aka Marry Me Chicken

 3 Tbs. Olive oil.                       4 boneless, skinless chicken breasts.   Kosher salt.                                       Fresh ground pepper.                             2 cloves of garlic, minced.                     1 Tbs fresh thyme leaves                      1 tsp crushed red pepper flakes.   ¾ c. chicken broth.                            ½ c. cream.                                         ½c. chopped sun-dried tomatoes.   ¼ c. fresh grated parmesan

Preheat oven to 375º. In a large oven-safe skillet over medium-high heat (medium or medium-low on the large burner), heat 1 Tbs. olive oil. Pat chicken dry and season generously with salt and pepper and sear until golden, 5 minutes per side. Transfer to a plate.

Return skillet to medium heat and add 2 Tbs. olive oil.  Stir in garlic, thyme and red pepper flakes, cooking until fragrant, 1 minute. Stir in broth, heavy cream, sun-dried tomatoes and parmesan and season with more salt. Bring to a simmer, then return chicken to skillet. Transfer skillet to oven and bake until chicken is cooked through and juices run clear when chicken is pierced with a knife, 10-12 minutes.

Salsa Two Ways

 Leaving the pared down recipes here for HATCH GREEN CHILI SALSA and TOMATO SALSA. Makes about 3-1/2 pints each.

HATCH GREEN CHILI

3-3/4 lbs Hatch green chilies or anaheim, roasted and peeled and diced

1 lb tomatillos, roasted, chopped

1/2 of a large onion, diced

1/2 Tbs minced garlic

1/4 c. chopped cilantro

3/4 tsp oregano

3/4 tsp cumin 

3/4 tsp sea salt

shy cup of chicken stock

1/4 c. vinegar

Fresh ground pepper

Put all ingredients in a stainless steel pot and cook until desired consistency. Use immersion blender to chop to desired consistency. Seal in sterilized jars in a water bath for 20 minutes.

TOMATO SALSA

4 lbs tomatoes, peeled and chopped

5 jalapenos, chopped fine

2 serrano peppers, chopped fine

 1 large onion, diced

 1/2 bunch cilantro, chopped

1 c. vinegar

3 cloves of garlic, minced

3 Tbs. lemon or lime juice

1/4 tsp salt

1/2 green pepper, diced fine

Fresh ground pepper

Cook all together for 30 minutes or until desired consistency. Use immersion blender to chop. Seal in sterilized jars in water bath for 15 minutes.

Simple Roast Chicken

 From Epicurious:

One 2-3 lb chicken (have done with 5-6lb)

Kosher salt and freshly ground pepper 

2 tsp minced fresh thyme (optional)

Unsalted butter 

Dijon mustard 

Preheat oven to 450F. Rinse chicken and pat VERY dry, inside and out. The less it steams the better! 

Salt and pepper the cavity then truss the bird. 

Now, salt the chicken. (about 1 Tbs kosher salt) - raining it over the bird for even distribution. Season to taste with pepper. 

Place the bird breast side up in a sauté or roasting pan and place in oven. Don't baste, don't add butter. Roast until it's done 50-60 minutes. Beware! It can get smoky! When done; remove from oven, add butter to pan juices (and thyme if using), baste with pan juices and let sit for 15 minutes. 

Paprika-Sahne-Hähnchen

 Paprika Cream Chicken

4 Chicken breasts

2 red peppers, sliced

1 green pepper, sliced

1 onion, halved and sliced

2 cloves garlic

1 dried chili pepper

200 ml cream

200 g sour cream or creme fraiche

1 tsp tomato paste

125 ml vegetable broth

1 Tbs paprika

1 tsp hot paprika

100 g grated cheese (I used Parmesan)

Oil

Salt and more paprika

Wash and dry the chicken breasts. Sprinkle with salt and paprika and place in a casserole so that the breasts will be very close to each other. Put pepper slices over chicken breasts. Heat the oil and saute the onions. Add the chili pepper and press the garlic cloves into the onion mix. Add the 2 paprikas and tomato paste. Pour in the broth and scrape up the bits. Add the cream and sour cream; salt to taste. Pour the sauce over the chicken and pepper strips, making sure all is covered by the sauce. Sprinkle with the cheese. Bake at 355 for about 30 minutes. Serve over wide egg noodles, Spätzle, or rice.

This would be even better if chicken breasts are flattened well prior to baking. Could potentially work well in the crockpot, probably on high for 4 hours or low for 6. Add cheese afterwards and then broil to melt the cheese. Possibly shred the chicken if done in the crockpot!

Chocolate Mocha Crepe Cake

Chocolate Mocha Crepe Cake
Chocolate Crepes 

Mix in medium bowl:

2-3/4 c. (350g) flour

3/4 c. (90g) cocoa powder

2 tsp (2g) instant coffee powder

1/2 tsp (3g) salt

In large bowl mix: 

4 eggs

1/2 c. (100g) sugar

1 tsp (5g) vanilla extract

Add: 

2 c. (480mL) milk

Flour mixture - mix well

Add:

6 Tbs (80g) oil

2 c. (480mL) sparkling mineral water

Heat 9" non-stick pan over medium heat. Sprinkle a bit of oil or butter. Pour a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan. Cook the crepe until the top appears dry. Flip over and cook the other side for a few seconds. Place on cooling rack and repeat with remaining batter.

Prepare Mascarpone Mocha Frosting

In large bowl:

2lbs (1kg) Mascarpone cheese - beat until smooth

Add:

1-1/3 c. (160g) powdered sugar

1-1/2 tsp (7g) vanilla extract

3-1/2 tsp (7g) instant coffee powder

In separate bowl beat:

2-2/3 c. (640g) whipping cream until stiff peaks form.

Fold the two mixtures together.

Assembly:

Place a bit of frosting on a serving platter and place the first crepe. Spread with about 1/4 c. frosting. Top with another crepe and spread about 1/4 c. frosting. Repeat the process until the crepes are used. (I had leftovers. I used 24 crepes for this cake)

Spread the remaining frosting on top and sides of the cake, smooth the top and sides. Refrigerate for at least 1 hour. 

Prepare Ganache:

4 oz. (120g) semisweet chocolate

5 oz. (140g) whipping cream

Place cream and chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Use a spoon and start making drips around the edges. Spread rest of ganache over cake. Refrigerate for at least 30 minutes prior to serving. Decorate with whipped cream, sprinkles, chocolate curls, chocolate covered espresso beans, etc....

French Onion Salisbury Steak

 French Onion Salisbury Steak on Cheese Toasts

1.25 lb (570g) ground chuck

1/4 c. fresh minced parsley

2 Tbs minced scallion (green onion)

1 tsp kosher salt

1/2 tsp black pepper

2 Tbs flour

1 Tbs olive oil

2 c. onions, sliced

 1 tsp sugar

1 Tbs minced garlic

1 Tbs tomato paste

2 c. beef broth

1/4 c dry red wine

3/4 tsp kosher salt

1/2 tsp dried thyme

Cheese toasts

4 tsp minced fresh parsley

4 tsp shredded Parmesan cheese

Combine mince, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4-1" thick oval patties. Place 2 Tbs flour in a shallow dish; dredge each patty in flour. Reserve 1 Tbs flour. Heat 1 Tbs oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minutes, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Serve steaks on cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.

Cheese Toast

4 slices French bread or baguette, cut diagonally about 1/2" thick

2 Tbs. softened butter

1 garlic clove, minced or pressed 

pinch of paprika

1/4 c. grated Swiss or Gruyere cheese

1 Tbs. shredded Parmesan cheese

Preheat oven to 400. Place bread on baking sheet. Combine butter with garlic and paprika. Spread on each slice of bread. Combine cheeses and sprinkle evenly over bread.  Bake until bread is crisp and cheese is bubbly, 10-15 minutes. 

Sesame Noodles with Shredded Chicken

 Sesame Noodles with Shredded Chicken from America's Test Kitchen

1/4 c. sesame seeds

1/4 c. chunky peanut butter

2 medium cloves garlic, minced or pressed

1 inch (2.5cm) piece fresh ginger, grated or minced

5 Tbs soy sauce

2 Tbs rice vinegar

1 tsp hot sauce (Tabasco)

2 Tbs brown sugar

~5 Tbs hot water

3 boneless, skinless chicken breasts (about 1.5 pounds or 680g)

1 Tbs salt

1 lb (454g) fresh Chinese egg noodles or 12 oz (340g) dried spaghetti noodles

2 Tbs sesame oil

4 scallions, sliced thin on the diagonal

1 medium carrot, peeled and grated

Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 Tbs in a small bowl. In a blender or food processor, puree the remaining 3 Tbs sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 Tbs at a time until the sauce has the consistency of heavy cream. 

Bring 6qts water to a boil in a stockpot over high heat. Meanwhile, adjust an oven rack to 6 inches from the broiler. Spray the pan with cooking spray; place the chicken breasts on top and broil the chicken until lightly browned, 4-8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink and temp at the thickest part reads 160°F (71°C) - 6-8minutes. Transfer to a cutting board and let rest for 5 minutes. Using 2 forks, shred the chicken into bite-sized pieces and set aside. Add salt and noodles to the boiling water. Boil fresh noodles 4 minutes or dried noodles for 10, until tender. Drain, then rinse with cold water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot and sauce; toss to combine. Sprinkle with reserved sesame seeds.

Red chili flakes, coarsely chopped peanuts or cashews, or stir-fried veggies are all other options to add in and make this dish your own!

Parmesan Hashbrowns

 From Gourmet magazine:

PARMESAN HASHBROWNS

7 Tbs olive oil

1/2 c finely chopped onion

1/2 tsp salt

1/4 tsp pepper

2lb Yukon gold potatoes

1oz finely grated Parmesan cheese

Heat 1/4 c oil in 10" nonstick skillet over moderate heat until hot but not smoking. Cook onion with salt and pepper until soft, 3-4 minutes, stirring occasionally; remove from heat.

Peal potatoes and coarsely grate. Squeeze in a cheesecloth or tea towel and put in large bowl. Add onion mixture to potatoes, stirring to coat potatoes and then stir in cheese. (Don't clean pan)

Hear 2 Tbs oil in skillet over moderate heat until hot. Add potatoes and press firmly into a cake, rounding edges. Cover and cook 10-12 minutes. Slide out onto a plate, cover with skillet and flip back into skillet. Drizzle final 1 Tbs oil around edges of cake, cover and cook another 10 minutes. Cut into wedges and serve.

Sourdough pancakes

SOURDOUGH PANCAKES

 1c (275g) whole milk

½c (110g) sourdough starter discard

1-1/4c (160g) flour

Combine in a bowl big enough for pre-dough to rise. Cover with plastic wrap and leave on counter overnight.

In morning add:

2 beaten eggs

2 Tbs. sugar

1 tsp baking powder

1/2 tsp salt

2 Tbs melted and cooled butter

1/2 tsp vanilla extract

Cook on griddle set to about 300-325°.

Sourdough Bread

 Simply simplifying the recipe/instructions from this site.

50-100g bubbly, active starter

375g warm water

500 g bread flour

9-11g fine sea salt

Whisk the starter and water together in a large bowl. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.

After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you've performed this series of folds 4-5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time, do this twice more for a total of 4 times in 2 hours.

Cover the bowl with a towel and let rise at room temperature about 8-10 hours at 70°. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (If you use 100g starter, it may take less time. Also if it is warm or humid it will take less time).

Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you've come full circle. Rest, seam side up, for 30 minutes. Meanwhile, line an 8" bowl or proofing basket with a towel and dust with rice flour. Using a bench scraper, shape the dough again into a round and place, seam side up, in the proofing bowl.

Cover and refrigerate for 1-48 hours. 

Place a Dutch oven in the oven and pre-heat to 550°. Cut a piece of parchment to fit the Dutch oven.

Place the parchment over the dough and invert the bowl to release. Score the dough and use the parchment to carefully transfer the dough into the preheated baking pot. 

Lower the oven temperature to 450° and bake for 30 minutes. Remove the lid, lower the temperature to 400° and continue to bake for 10-15 minutes.If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5-10 minutes. Cool on a wire rack for 1 hour before slicing.

Salsa verde

So, we've learned to love salsa verde and so that I don't have to wade through an entire YouTube video to put this all together, I'm going to put the recipe right here.

Salsa Verde

10-15 tomatillos, husked and stemmed

5 jalapenos, stemmed

A bit of water

2 garlic cloves

1 tsp salt

a bit of cilantro

lime juice

finely diced white onion

Put tomatillos, jalapenos and a little bit of water into a saucepan and bring to boil over medium heat. Cook until tomatillos are bursting and jalapenos are soft. Put into a blender with some of the liquid, add garlic and salt and cilantro. Blend until smooth. In saucepan, heat 2 Tbs. oil and add blended mixture back to pan, and stir in the oil until well blended. Add lime juice to taste. After it has cooled, add finely diced white onions for a bit of crunch. It will be spicy!! Freezes well.

Tacos carnitas

We celebrated Cinco de Mayo and Taco Tuesday in spite of Corona! Kent especially loves the crispy bits of meat and this recipe makes for lots of those crispy gems! The only thing we decided is that next time we need more jalapeños in the salsa Verde as this just wasn't spicy enough!

Carnitas
2 medium onions
1/2 cup chopped cilantro
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 cup vegetable oil
6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
2 jalapeño peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or feta
24 corn tortillas
Directions
1.
Adjust oven rack to middle position and preheat oven to 275 degrees. Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.

2.
Set large fine-meshed strainer 1 quart liquid measure or bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon or de-fatter, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.

3.
Add tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapeños to saucepot with strained pork liquid. Add water until it is about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use.

4.
To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.

5.
Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer. Transfer tortilla to a tortilla warmer, or wrap in a clean dish towel. Repeat with remaining tortillas.

6.
To eat, stack two tortillas on top of each other. Add two to three tablespoons carnitas mixture to center. Top with salsa verde, chopped onions and cilantro, and queso fresco. Serve with lime wedges

Favorite tri-tip recipe

Santa Maria tri-tip roast

From NYT Cooking 

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice or from this recipe (2 tablespoons finely ground coffee
1 ½ tablespoons kosher salt
1 ½ tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon cinnamon)

PREPARATION
Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 175°C degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 54°C for medium-rare. Let sit for 15 minutes before slicing against the grain.
To grill the tri-tip:
Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 54°C when inserted into the thickest part of the meat.
Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Favorite scones

Cream Scones

2 c (9oz) flour

1 Tbs baking powder

4 Tbs sugar

½ tsp salt

4 Tbs cold, unsalted butter, cut into cubes

3/4 c. heavy cream

1 egg, slightly beaten

1 tsp vanilla

2 Tbs sugar for sprinkling on top

 

Place dry ingredients in bowl of food processor and pulse to mix. Add butter and pulse until combines. Add cream, egg and vanilla; mixing just until combined. Knead briefly. Form into 2 disks and cut into a total of 16 scones. Bake at 400° for 15 minutes.

Bagels - of the Everything type variety

Herb and Onion Bagels                                                                    A foundation recipe

1½ c. warm water

1 Tbs sugar

2 tsp salt

1 envelope yeast

4½ c flour

1/4 c. olive oil

2 tsp dried, minced onion

pinch of garlic powder

(1 tsp dried, minced garlic)

10 c. water

Combine warm water, sugar, kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes or until the mixture foams. 

Add the flour and olive oil and mix on low speed with the dough hook attachment until well comibined. Change to medium speed and knead until the dough is smooth and pulls aways from the side of the bowl, 4-5 minutes. Add in the dried, minced onion, garlic and any herbs. Knead for 30 second to 1 minutes longer or until herbs are incorporated.

Remove the dough from the bowl and oil it lightly with olive oil. Return the dough to the bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size. Once dough has risen, turn dough out onto floured work surface. Divide dough into 8 equal pieces.

Roll each dough piece into a 10" long rope, rolling the dough with your hands outward until rope has formed. After dough has been rolled into a rope, squish down one end of the rope an dform into a bagel shape, pusshing the squished end into the side of the bagel. Place formed bagels on a greased, rimmed baking sheet. Cover lightly with a kitchen towel and allow to rise for 15-20 minutes, untl bagles are puffy and slightly risen.

After the bagels have risen, heat the oven to 425°. Line 2 half sheet pans with parchment paper; set aside. Bring the 10 c. water to a boil. Three at a time, place the bagels in the boiling water for 30-45 seconds per side. Remove from water using a large flat spatula and return to baking sheet. Brush the top of bagels with a little more olive oil and sprinkle with Everything Bagel seasoning. Bake until dark golden brown in color, 20-25 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

*Do first rise overnight, bringing to room temperature at least 30 minutes before finishing the bagels.

Sunday Roast

InstantPot Pot Roast

3 lbs beef chuck roast

Salt to taste

Fresh ground pepper

Garlic powder

Onion powder

4 tbs olive oil, divided

1 c. beef broth with additional beef bouillon added

1 c. red wine

1 pkt dry onion soup mix

1 white or yellow onion, quartered

1 pound baby potatoes

1 c. baby carrots

1 parsnip, peeled and cut into large chunks

6 cloves of garlic, peeled, left whole

Sprinkle roast with salt and set aside. Add 2 Tbs olive oil to InstantPot and set to saute. When oil becomes hot and shimmery, add roast and sear for 4-5 minutes on each side. Sprinkle with additional seasonings. Add broth and wine to InstantPot. 

Add vegetables, 2 Tbs olive oil and onion soup mix to gallon sized ziploc bag and shake until vegetables become evenly coated with the mix. Put veggies into the InstantPot and distribute evenly around roast. Place lid on InstantPot with steam valve closed. Switch to manual and set for 60-80 minutes on high. (70 is about right). Do a natural release for at least 10 minutes and then quick release. 

Whole Wheat Molasses Rolls

Whole Wheat Molasses Rolls

1 c. warm water

4 tsp yeast

1 tsp sugar

2 c. flour

1/4 c. packed light brown sugar

1/4 c. molasses

3 Tbs honey

2 Tbs unsweetened cocoa powder

2 Tbs butter, softened

1 large egg

2 tsp salt

 2-1/4 c. whole wheat flour, divided

 1 egg white, lightly beaten

1 Tbs old-fashioned oats

2 tsp sunflower seeds

Place the water, yeast and 1 tsp sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand 10 minutes or until foamy.

Add the all-purpose flour and turn mixer to medium speed. Add light brown sugar, molasses, honey, cocoa powder, butter, egg and salt an dbeat for 2 minutes. Switch the the dough hook. Add 1 c. whole wheat flour and beat for 2 minutes. Add remaining 1-1/4 c. whole wheat flour and beat until dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface and kneead 4-5 times. Place dough in a greased bowl, turning to coat the top. Cover and let rise in a warm place, about 1-1/2 hours. Make into rolls and let rise again. Bake at 350° for 20-22 minutes.

Almonds - in Muffins and Cakes

One-bowl Blueberry Almond Muffins

Streusel:

2 tbs. unsalted butter

1/4 c. flour

1/4 c. sugar

1/4 c. slivered almonds

pinch of salt

Muffins:

1 large egg

½ c. sugar

1/4 c. oil

1 tsp vanilla

1 tsp almond extract

½ tsp. white vinegar

½ tsp. bakind soda

1/4 tsp salt

½ c. sour cream

1 c. flour

1 c. blueberries

Preheat oven to 350° (180C). Spray a 12 count muffin pan with nonstick spray, or line with cupcake wrappers. 

To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds and salt and stir with a fork to combine untio a crubly streusel. Set aside.

Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 second, until the mixture is thick and slightly frothy. Add extracts, vinegar, baking soda, and salt. Whisk to combine. Add sour cream. Whisking to combine, then gently stir in the flour. The batter will be thick and lightly lump. Gently stir in the blueberries. Divide batter evenly among muffin cups and prinkle the topping evenly over the tops. Bake for 18-22 minutes until the top are golden brown and a toothpick inserted int he the center of a muffin comes out clean. Let cool for about10 minutes in the pan, then removed to a wire rack to cool completely.

Buttery Almond Pound Cake

For the Cake:

½ c. butter, softened, plus more for the pan
1-1/4 c. flour, plus more for the pan
1-1/4 c. sugar
2 eggs
1½ tsp almond extract
1/4 c. milk
½ tsp baking powder
1/4 tsp kosher salt

For the Glaze: 

1 Tbs. butter, melted

1 c. powdered sugar

1½ Tbs milk

½ tsp almond extract 

½ c. sliced almonds, (opt)

Preheat oven to 325°. Arrange oven rack to the center of the oven. Thoroughly grease and lightly flour a 6 c. loaf pan with butter.

To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder and salt. Beat until just combined. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until golden on top, and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Let cake cool completely before slicing. If you'd like to make the glaze, melt the butter in a small glass bowl in the microwave. Add the powdered sugar, milk and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 tsp more milk to think it, or 1-2 Tbs more powdered sugar to thicken it. Pour over cake, sprinkle with almonds.