Country farmhouse white sourdough loaf

 65 g bubbly active starter

300 g warm water

12 g sugar

15g (1 tbsp) oil plus more for coating the pan

400 g bread flour

100 g all-purpose flour

9g fine sea salt

A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. 

MAKE THE DOUGH: In a large bowl, whisk the starter, water, sugar, and oil together with a fork. Add the flours and salt. Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits of flour Cover the dough with a damp towel and let rest for 30 minutes to 1 hour, depending on your schedule. Meanwhile, replenish your starter with fresh flour and water, and store according to preference. 

After the dough has rested, work it into a semi-smooth ball, about 20 seconds. The dough will feel stiff but much softer than earlier.

BULK RISE: Cover the bowl with a damp towel and let rise at room temperature, 70°F (21°C), until doubled in size, about 8 to 10 hours. 

SHAPE: Remove the dough onto a lightly floured work surface. Gently dimple the surface of the dough with your fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9 x 5-inch (23 x 13-cm) loaf pan with oil. With floured hands, cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down.

SECOND RISE: Cover the dough, and let rest until it has risen about 1 inch (2.5 cm) above the rim of pan. This will take about 1 to 2 hours, depending on temperature.

Preheat your oven to 375°F (190°C).

BAKE Bake the dough on the center rack for about 40 to 45 minutes. The loaf will be beautifully risen and golden brown when ready. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.

This sandwich loaf will stay fresh up to 3 to 5 days, stored in a plastic bag at room temperature.

VARIATION: For a richer sourdough, replace the water with warm milk, whole or 2%, and swap the oil for melted unsalted butter

Whole wheat Japanese milk bread

for the tangzhong:

3/4 cup water

1/4 cup King Arthur Unbleached Bread Flour

for the rest:

3/4 cup whole milk

2 1/4 tsp active dry yeast (1 packet)

4 1/2 cups (525 g) King Arthur White Whole Wheat Flour

1/2 cup rolled oats (optional; if not using, you may want to add another 1/4 to 1/3 cup White Whole Wheat Flour)

1 1/2 tsp salt

1/3 cup sugar

2 tbsp milk powder

3/4 cup heavy whipping cream

2 eggs

6 tbsp (3/4 stick, or 85 g) butter

for baking:

1 egg and a splash of milk or cream (optional)

1/2 cup rolled oats (optional)

Instructions

The night before baking: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour until no lumps remain. Heat the mixture over medium-low heat, whisking constantly, for about 2-3 minutes. The mixture should thicken to a gel-like consistency. As soon as lines appear in the mixture when stirred, remove from heat and transfer to a small, clean bowl. Let cool to room temperature.

Next, heat the milk briefly to just above room temperature, about 110 degrees or lukewarm to the touch. I do this simply by microwaving it for 10 seconds. Sprinkle the yeast over the milk and set aside for 5-10 minutes for the yeast to activate. The milk should foam.

In the meantime, sift together the white whole wheat flour, oats (if using), salt, sugar, and milk powder in a large bowl. In a smaller bowl or a measuring cup, whisk together the tangzhong, cream, and egg.

When ready, add the milk and yeast mixture to the wet ingredients, then make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon or spatula until the mixture forms a loose, shaggy dough. At this point, let the dough rest for 20 minutes before kneading.

Knead for 4-5 minutes, or until the dough forms a semi-smooth ball. The dough will be very, very sticky, though it should hold its shape and should not be gloppy. I found it sufficient to “knead” by using my spatula to fold the dough in on itself repeatedly.

Add the butter to the dough in batches, two to three tablespoons at a time, kneading after each addition. Add the next batch of butter only after the first has been fully incorporated. Here, I found it easier to use my hands — the butter should help the dough from sticking to your hands. Knead for an additional 4-5 minutes, or until butter is fully incorporated. Dough will still be a bit craggy. No worries. The long rise will help.

Place the dough in a large bowl with plenty of room and cover with plastic wrap or a damp towel (or these wonderful dough caps). Let the dough rise overnight in the refrigerator, about 10-12 hours or at least 6 hours. The dough should be fine for up to 24 hours. If planning to do a two-day rise, decrease the yeast to 1 1/2 tsp. (Note: The dough will also be fine with a traditional 1- to 2-hour rise on the countertop at room temperature, but I prefer the overnight rise to give the whole wheat flour time to hydrate and the gluten extra time to develop. Also, this longer rise will soften the bran nicely.)

The day of baking: Line a 9×13 glass or metal baking dish with parchment paper, or butter it well. Once the dough is doubled, turn it out and roll it into a large rectangle. Cut into 24 equal pieces (for regular dinner rolls) or up to 32 or 36 for mini dinner rolls. For each piece, tuck the edges into the middle of the ball to form a smooth-topped ball, and roll a few times to create a bit of tension on the top. (Here’s a great video illustrating how. If you’re shaping these cold out of the fridge, this dough will be sturdier and less soft than the video shows, but the concept is the same.) Place seam-side down in the baking dish with the sides barely touching the next ball. Let proof until nearly doubled, another hour or so.

After about 40 minutes, preheat the oven to 350 degrees. Test the dough by pressing gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake. Whisk an egg with a splash of cream and brush the egg wash over the dough. Sprinkle with oats, if you like. Bake for about 25-30 minutes, or until golden-brown on top. When it’s done, the bread will sound hollow when tapped (or, if you have one of these most magical Thermapens, should be about 190-200 F in the center). Let cool briefly, then enjoy warm.

Find it online: https://tworedbowls.com/2016/05/24/whole-wheat-milk-bread/

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°.