Homemade Biscuits

I made this on November 22, 2019.  The one on the right is from the website https://www.seriouseats.com/recipes/2015/08/the-food-lab-buttermilk-biscuits-recipe.html
The "Serious Eats" website failed me this time :(  











Ingredients
3 C flour
3 T sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 C COLD butter
1 egg
1 C whole milk I used almond milk.  

Directions

1. Preheat oven to 450 degrees.
2. Combine the dry ingredients in a large bowl.  
3. The secret to excellent biscuits is COLD butter.  Really cold!  I grated the butter directly from the freezer into the dry ingredients bowl.
4. Mix the butter with the flour but be minimal.  Don't go crazy.  
5. Add in the milk and egg and mix just until the ingredients are combined.  The dough will be sticky but don't keep working it.  You should be able to see the butter pieces in the dough.
6. Turn the dough out onto a generously floured surface.  Sprinkle some flour on to the top of the dough so it won't stick to your fingers and knead 10 to 15 times.  If the dough is super sticky, just sprinkle on some additional flour.  
7. Pat the dough out to 3/4" to 1" thickness (this is why my biscuits rose so well)!  Cut with a biscuit cutter or glass.  
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  
9. Can brush tops with melted butter.  

Chinese Chicken Salad Wonton Cups

Ingredients

• 24 wonton wrappers

Salad Dressing

• 1/4 C rice vinegar
• 1/4 C shoyu
• 2 T honey
• 2 T sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger

Chinese Chicken Salad

• Cooked chicken, diced (I had leftover turkey so used that)
• 4 C roughly chopped romaine lettuce
• 2 stalks celery, finely diced
• 1 C shredded carrots
• 2 green onion, thinly sliced
• 1/2 C cilantro, chopped
• 1 C salted roasted peanuts, chopped
• salt to taste
• Sesame seeds for garnish

Instructions

1. Preheat oven to 375 deg. and grease a muffin tin with cooking spray.
2. Take two wonton wrappers in your hand.  Lay them directly on top of each other.  Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
3. Place in one muffin tin and press down gently.  Repeat with remaining wontons.  
4. Bake for 8 to 12 minutes or until golden brown.  Remove from muffin tins and set aside to cool.

Salad dressing

1. Place vinegar, shoyu, honey, sesame oil, garlic powder, and ginger into a small bow.  Whisk until fully combined.  Set aside.

Chinese Chicken Salad

1. Place romaine, celery, carrots, green onion, cilantro, and peanuts into a large bowl.
2. Toss with desired amount of dressing (you'll have leftover dressing)
3. Taste and season with salt, if necessary.

Chinese Chicken Salad Wonton Cups

1. Fill each of the cooled wonton cups with 12 - 1 T chicken.
2. Top with salad and garnish with sesame seeds.

NOTE:  Can make the wonton wrappers in advance and store them at room temperature in a sealed container.  Make dressing earlier and store in the fridge.  Make the salad and store in a separate container into the fridge.  

Assemble right before serving so wonton cups don't get soggy.

Carnitas Enchiladas Cups

Ingredients

• pulled or shredded pork (use your favorite recipe)
• tortillas
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (4 oz) can green chiles, drained
• 1 (10 oz.) can enchilada sauce
• 2 1/4 C shredded hceese

Optional toppings:

• cilantro 
• green onions
• sour cream
• lime juice
• japapenos

Instructions

1. Grease 3 (12 slot) non-stick muffin tins with cooking spray.  Set aside.
2. Stack tortillas on a clean work surface.  Using a 4.5" round cookie cutter, cut 4 rounds out of each tortilla.  Makes 36 rounds.
3. Gently press one round into one slot of the muffin tins to make a cup (be sure to keep a big opening, since you'll be stuffing these with filling).
4. Repeat with remaining tortilla rounds.
5. Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.  Remove from oven and set aside.

Carnitas Enchilada Cups

1. Drain shredded pork and place into a large bowl with black beans, green chiles, enchilada sauce, and salt, to taste.  Stir until well combined.
2. Fill each tortilla cup with shredded carnitas mixture and top each cup with 1 T cheese.
3. Bake for 5 minutes or until cheese has melted.
4. Serve with optional toppings.

Sheet Pan Chicken with Peaches and Tomatoes

Ingredients

• 1 lb. small or cherry tomatoes
• 1 lb. peaches, cut into wedges
• 1 large red onion, cut into thin half-moons (2 1/2 cups)
• 4 T olive oil
• 2 cloves garlic, minced
• 3 T Dijon-style mustard
• 2 T red wine vinegar
• 2 T honey
• 8 8-oz skinless, boneless chicken breast halves

Directions

1. Preheat oven to 450 degrees.  Arrange tomatoes, peaches, and onion in a shallow baking pan.  Drizzle with 2 T oil, sprinkle with 1/2 tsp salt.  Toss to coat; spread in an even layer.
2. In a large bowl, combine remaining 2 T oil, the garlic, mustard, vinegar, honey, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper.  Whisk to combine.  Add chicken; tun to coat.
3. Arrange chicken breasts in another shallow baking pan.  Drizzle chicken with any remaining mustard mixture.  Place both pans in oven on separate racks.  Roast 20 to 25 minutes or until chicken is done (165 deg. F), stirring tomato mixture halfway and rotating pans top to bottom.  Transfer chicken to a cutting board.  Let rest 10 minutes.  Meanwhile, continue roasting tomato mixture until vegetables just begin to brown.
4. Cut chicken into thick slices, transfer to a platter and top with tomato mixture.  Serves 8.  

TIP:

If desired, brown the chicken after coating with mustard mixture.  In a 12" skillet, heat 1 T oil over medium heat.  Add half the chicken.  Cook 2 minutes on each side, or until browned.  Transfer to a shallow baking pan.  Repeat with remaining chicken, adding more oil to skillet if needed.  Roast as directed in Step. 3.  

Zucchini-Chorizo Sweet Corn Bake

Ingredients

• 2 large zucchini, sliced lengthwise into 1/8" thick ribbons
• 12 ounce ground chorizo
• 4 eggs
• 2 egg yolks
• 1 1/2 C whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 C fresh corn
• 1 1/2 C shredded sharp white cheddar cheese
• 1/2 C grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees.  Lightly butter a 2-quart baking dish.  Place zucchini in a colander.  Sprinkle with 1/2 tsp salt.  Let stand 20 minutes.  Blot dry with paper towels.
2. Meanwhile, heat a 10" skillet over medium.  Add chorizo.  Cook and stir 5 to 7 minutes until cooked.
3. In a large bowl, whisk together eggs, yolks, milk, garlic and onion powders, and 1/2 tsp black pepper.
4. Spread half the chorizo in an even layer in the prepared dish.  Top with half the zucchini, corn, and cheeses.  Pour half the egg mixture on top.  Repeat layers.  
5. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown.  Let stand 10 minutes before serving.
   

Baked Tofu Nuggets

Ingredients

• one 16-oz block extra-firm tofu

Wet Ingredients

• 1/2 C unsweetened almond milk
• 1 1/2 T cornstarch
• 1 1/2 T ground flaxseeds
• 1/4 tsp salt

Dry Ingredients

• 1 C panko
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Directions

1. Press the tofu, for at least 20 minutes
2. In a small bowl, add the almond milk, cornstarch, flaxseeds and salt.  Whisk well to combine, then set aside until the tofu is ready.
3. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
4. In another bowl, combine the breadcrumbs, garlic powder, paprika and salt.  
5. Slice the pressed tofu in half lengthwise, then cut into equal-sized cubes.
6. Whisk the wet ingredients one more time.  Coat each tofu cube in the wet ingredients, then into the breadcrumb mixture.
7. Pat with the breadcrumb mixture to get as much as possible on the tofu.  Place on prepared baking sheet with parchment paper.
8. Bake for 15 minutes, then flip the pieces and bake for 15 more minutes until golden and crispy.  
9. Serve immediately with your choice of dipping sauce.
   

Carrot-Kimchi Dressing

I made this on July 1, 2019.  Not bad :)
Ingredients

• 2 large carrots, peeled and roughly chopped
• 1 inch ginger root, peeled
• 1 large garlic clove
• 2 T finely chopped kimchi
• 2 T rice vinegar
• 1 tsp honey
• 1 T mayonnaise
• 1/2 tsp salt, plus more for seasoning
• 1/4 C neutral oil

Directions

1. Combine all the above ingredients, except the oil in a food processor or blender and puree until smooth.  
2. Add the oil and whiz a few more times to incorporate.
3. If the dressing is too thick, add water, 1 T at a time, until the mixture is the consistency of ranch dressing.
4. Set aside or store until ready to eat (the dressing can be made up to 4 days in advance).
   

Island Style Mahi-mahi

Ingredients  I'll make this again.  It's a keeper!

• 1 pound mahi mahi filets
• 1 C mayonnaise
• 2 T sesame seed oil
• 1 T shoyu
• salt, pepper to taste
• 2 ounce crab meat (I used the fake crab)
• 1/4 C parmesan cheese
• 2 T melted butter (I think I'd use less butter next time because the mayonnaise is oily)

Optional Items:

Chopped green onions, onions, mushrooms.  I used onions and garlic.

Directions:

1. Preheat oven to 375 degrees.  Line a baking dish with aluminum foil.  Make the foil large enough to be able to wrap the fish.
2. In a mixing bowl, combine mayonnaise, sesame seed oil, parmesan cheese, melted butter, and shoyu.  
3. Season fish with salt and pepper.  Arrange fish in a single layer in prepared pan.
4. Scatter crab meat and any optional items onto fish.  Top with mayonnaise mixture.
5. Wrap tightly with foil.
6. Bake 20 to 20 minutes.
7. Uncover, place under broiler for 4 to 6 minutes until bubbly and browned.

Sweet Potato Salad with Bacon

Ingredients:  I made this for Easter lunch, April 21, 2019.  Everyone agreed it's a keeper!

For the Sweet Potato Salad

• 4 slices bacon, fried and crumbled
• 3 large sweet potatoes, peeled and cut into chunks
• 1 C thinly sliced celery
• 1 C thinly sliced green onions

For the Mustard Dressing

• 1 jalapeño pepper, seeded and minced (optional, I didn't put this in because I was feeding it to the grandkids)
• 2 T whole grain mustard
• 2 garlic cloves, minced
• 3 T rice vinegar
• 3 T olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Cook the sweet potatoes, either boiling in salted water or microwaving.  
2. Cook bacon.  Crumble into a bowl.  Add celery and green onions.
3. Prepare the mustard dressing: In a small bowl, whisk together the mustard, garlic, vinegar, olive oil, salt, and pepper.
4. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine.  Taste and season with additional salt and pepper as desired.  Serve warm, chilled, or at room temperature.  

Southwestern Zucchini and Corn Bites with Avocado Ranch

I made this for Easter Sunday, April 21, 2019.  It's another keeper!

Ingredients

• 2 C shredded zucchini, squeezed dry (from about 2 medium-sized zucchini)
• 1 1/4 C cornmeal
• 2 T cornstarch
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 C shredded monterrey jack cheese
• 1/2 C finely chopped green onion
• 1 1/2 C corn kernels
• 2 large eggs

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, cornmeal, cornstarch, seasonings, cheese, green onion, corn and eggs until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place onto baking sheet.
4. Bake until browned and crisp, about 30 minutes, flipping and gently pressing with the bottom of a spatula halfway through.
5. As the bites bake, combine all the of avocado ranch ingredients in a bowl and mash to break up the avocado.  Then stir until mostly smooth and well-combined.
6. Serve the zucchini bites warm with cilantro to garnish and avocado ranch to dip.

Ingredients for the avocado ranch

• 1 large avocado, peeled and pitted
• juice of 1 lime
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry ranch dressing mix
• 1 T fresh cilantro, plus more to garnish

Spinach and Artichoke Dip Roll-ups

Ingredients

• 1 (8-ounce) container whipped cream cheese
• 1 (14-oz) can artichoke hearts, drained and chopped
• 3 C baby spinach, chopped
• 2 cloves garlic, minced
• 1/4 C mayonnaise
• 1/4 C crumbled feta cheese
• 2 T Parmesan cheese
• salt and pepper, to taste
• 3 (8-ounce) tubes crescent tolls
• 1/2 C Italian style bread crumbs

Directions

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayo, feta and Parmesan; season with salt and pepper, to taste.
3. Remove rolls from the can, separating them into eight triangles.  Top each triangle with a heaping tablespoon of the cream cheese mixture.
4. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
5. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10 to 12 minutes.
6. Serve immediately.  

Mushroom Bruschetta

Ingredients

• 1 to 1 1/2 pound of mushrooms
• 2 garlic cloves, separated
• salt and pepper to taste
• 1/4 tsp of crushed red pepper
• 1 French baguette
• handful of basil leaves
• Parmesan cheese, for sprinkling

Directions

1. Clean mushrooms, remove stems if necessary; then dice.
2. In skillet, heat a few tablespoons of olive oil over medium heat.  Mince up a clove of garlic and add it to the skillet, making sure it doesn't burn.
3. Throw in mushrooms, stirring until all coated in oil.
4. Slice baguette.  Put in preheated 400 deg oven until golden brown.
5. Remove, drizzle with olive oil and rub with the other garlic clove.
6. When the mushrooms are done cooking, season with salt, pepper, and add the 1/4 tsp of crushed red pepper.
7. Spoon a tablespoon of the mushrooms over each piece of bread.  Top with pieces of basil and grated Parmesan cheese.

Cheesy Zucchini Garlic Bites

Ingredients

• 2 C shredded and patted dry zucchini (from about 2 medium-sized zucchini)
• 1 1/4 C panko
• 1 C shredded cheddar cheese
• 1 large egg
• 1/2 C finely chopped green onion
• 2 T chopped dill
• 1 tsp salt or to taste
• 1 tsp garlic powder
• Ranch dressing, for serving

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, panko, cheddar cheese, egg, green onion, dill, and seasoning until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place on the the baking sheet and repeat until all of the zucchini mixture has been used up.
4. Bake until browned and crisp, about 30 minutes, flipping halfway through.
5. Serve warm with ranch, for dipping, if desired.

Grilled Liliko'i chicken

Grilled Chicken Preparation This marinade can probably be used for 6 to 8 pounds of chicken.  It makes a lot.

• 3 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 T cilantro, chopped
• 1 C hoisin sauce
• 1/2 C green onions, finely minced
• 1 T garlic salt
• 1 lemon, juice and zest
• 4 pounds chicken breast and/or thighs with bone and skin

Chili Pepper Liliko'i Sauce
This makes too much sauce for just 4 pounds of chicken.  If you're using it to brush on the chicken, I'd halve the recipe.

• 1 can 12-ounce liliko'i concentrate
• 1/2 C pineapple juice
• 1/4 C mae ploy chili sauce
• 1 tsp chili garlic sauce
• 4 T rice wine vinegar
• 3 T brown sugar
• 1/2 tsp vanilla extract
• 3 T cornstarch
• 3 T water

Instructions

Grilled Chicken Preparation

1. Combine all above ingredients, except chicken and mix well.
2. Marinate chicken for 30 minutes (or longer) in the refrigerator.
3. Preheat oven to 350 degree and set oven rack in the center of the oven or prepare coal in hibachi or grill.  Can also broil in an oven.
4. Arrange chicken, skin side up, on the rack.  Bake 15 minutes at 350 deg. 
5. Change oven to broiler setting.  Broil chicken until skin starts to crisp and is caramelized, about 8 to 10 minutes.  Turning is not necessary.
6. Check to make sure the chicken is done, then remove from oven or grill.
7. Brush the chicken with Chili Pepper Liliko'i Sauce and serve.

Chili Pepper Liliko'i Sauce

1. On medium heat, combine all the ingredients except the cornstarch and water.
2. Stir until combined and sauce starts to bubble.
3. Blend cornstarch and water.
4. Slowly pour cornstarch mixture in the sauce while stirring.
5. Turn the heat down and simmer for 3 - 5 minutes, stirring occasionally.  

Sweet Potato Salad

One steamed sweet potato, cut into cubes

After cooked, drizzle with a little vinegar.  Let potato cool.  I used white wine vinegar, although I think you could use any vinegar.

Mix with:
1/2 tsp curry powder
1 tsp grainy mustard
some mayo (to taste)

I made this on Feb. 25, 2019.  Ono!!

Taiwan Mushi

Ingredients

• 1/2 pound ground pork or chicken
• 2 tsp vegetable oil
• 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced (I used fresh sliced mushrooms.  Sometimes, it's difficult to find shiitake)
• 1/2 C bamboo shoots, rinsed, drained, coarsely chopped
• 1 large onion, sliced
• 3 stalks green onion, chopped 
• 1-inch ginger, peeled, grated (hint: use a spoon to scrape off the skin)
• 1 (20 ounce) block firm tofu, 1-inch cubes
• 2 large eggs, beaten

Garnish

chopped green onions

Sauce

2 T sake (I didn't have sake so used white wine)

1 T mirin (Sweet cooking rice wine)

1/4 tsp salt

4 T shoyu (mainland haoles call this soy sauce)

4 T brown sugar

Preheat oven to 350 degrees.  In a separate bowl, mix sauce ingredients well.  Set aside.  In a skillet over medium heat, saute pork in oil.  Add mushrooms, bamboo shoots, and onions.  Cook two minutes.  Stir in sauce mixture.  Remove from heat.  In a 3-quart casserole dish, layer tofu.  Top with pork mixture.  Pour beaten eggs over mixture.  Bake for 20 to 25 minutes until set.

Note: Could use an 8" x 8" glass dish OR a 9"x13" casserole dish.  I used a cast iron Dutch oven.

This recipe is very forgiving.  You can add more mushrooms or bamboo shoots or even add water chestnuts.  

I made this on Feb. 26, 2019.  I overcooked this so it was very firm.  :(  You should cook this just until the eggs are set.  

Made this again on July 17, 2023.  Only cooked it for 30 minutes so not as overcooked.  I didn't have pork, so used ground turkey.  Didn't have sake so used rum.  Didn't have shiitake mushrooms so used "seafood" mushrooms!  And used Gerald's homegrown scallions.

"Seafood" mushrooms!

Portuguese Sweet Bread

Ingredients

• 2 pkgs yeast
• 1/4 C lukewarm water
• 1 C milk
• 1 C sugar (many times, I use honey; sweeten to your taste)
• 1/2 C butter
• 1 tsp salt
• About 6 C flour
• 3 eggs, well beaten
• 1 egg, beaten
• Optional - lemon extract or grated lemon peel

Directions

1. In a small bowl, dissolve yeast in the water.  This is one way to proof the yeast; you can also just add the dry yeast to the dry mixture.
2. Scald milk and pour it over the sugar, butter, and salt in a large bowl.  Stir until the butter almost melts.  Scalding the milk can make the bread rise faster.
3. Stir in about 2 C of flour and beat until smooth.  Beat in the 3 eggs and the yeast mixture.
4. Stir in only enough flour to make a very soft dough.
5. Turn out onto floured board and knead until dough is very smooth and shiny, adding flour as necessary.
6. Shape into a ball and place in a buttered bowl, turning to butter all sides.  Cover and let rise until doubled in bulk, about 2 to 12 hours.
7. Punch dough down; allow to stand for 10 minutes.  Divide dough in half.  
8. Shape each portion into a loaf and place in greased pans.  Let rise until almost doubled in bulk; about one hour?
9. Optional - Gently brush tops of loaves with the beaten egg.
10. Bake at 350 deg. for about 20 to 25 minutes or until golden brown.
11. I usually don't brush with egg before baking, but brush with melted butter AFTER baking.  This softens the crust.

I used the above bread dough to make Czech Vánočka (Christmas Sweet Bread).

What is different about this bread is that raisins are added to the dough; sliced almonds are sprinkled on top before baking.

The bread is divided into 3 different portions and braided.  

 

Pull-apart loaves

Ingredients

• 5 1/2 to 6 1/2 C unsifted flour (I use unbleached flour)
• 3 T sugar (sometimes I use honey)
• 2 tsp salt
• 1 pkg active dry yeast (I usually use quick-acting)
• 1 1/2 C water
• 1/2 C milk
• 3 T margarine/butter
• melted margarine
• orange marmalade (or another type of marmalade) optional

Directions

1. In a large bowl, thoroughly mix 2 C flour, sugar, salt, and undissolved yeast. 
2. Combine water, milk, and 3 T /margarine/butter in a saucepan.  Heat over low heat until liquids are very warm (120 deg F - 130 deg F).  You should be able to put your finger in the liquid; if it's too hot, the yeast will die.  Butter does not need to melt.
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 3/4 C flour; beat 2 minutes at high speed scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough.
5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
6. Please in greased bowl, turning to grease top.  Cover, let rise in warm place, free from draft, until doubled in bulk.
7. Punch dough down; divide in half.  Cover, let rest on board 10 to 15 minutes.  
8. Roll one half to a 12 x 8-inch rectangle.  Brush with melted butter.  When I make this, I spread a layer of orange marmalade.  This does make the rectangle and strips slippery  :)
9. Cut into 4 equal strips, 8 inches long.  Stack strips.  Cut into 4 equal pieces, 2 inches wide.
10. Place one edge in greased loaf pan so that layers form one long row down length of pan.  Repeat with remaining dough.
11. Cover; let rise in warm place until doubled in size.  
12. Bake at 400 deg. F. about 30 minutes or until done.  Bake at 350 deg. for about 20 or so minutes.  400 deg. is too hot.
13. Remove from pan and let cool on wire rack.
    
    
    
    
    
    
    
    

No Knead Bread (for a 5 to 6-quart Dutch oven)

I've made this bread four times now.  Here's my two latest versions.  For the one on the right, I cut slits on the top before baking (Feb. 20, 2019).

Gabe gave me dish towels for Christmas 2018.  They work PERFECTLY for wrapping this bread when it's hot.  

HINT - use the Yogurt setting on the Instant Pot to rise the dough!!

See this link:

https://www.thekitchn.com/instant-pot-bread-recipe-23235468#post-recipe-301440013












Ingredients

• 6 C flour, all-purpose or bread flour
• 2 1/2 tsp salt
• 2 2/3 C cool water
• 1/2 tsp active or rapid-rise yeast (I used one packet from the 3-strip package)

Directions

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Heavily flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Place a large rectangle sheet of parchment paper on a cotton towel and dust it with enough flour to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour. Pull the corners of parchment paper around the loaf, wrapping it completely.  Tie the top with a twist-tie or a rubber band.  Let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 5 to 6-quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove the pot from oven.  Carefully lift the parchment and place in the pot. Shake pan once or twice if the dough looks unevenly distributed; it will straighten out as it bakes.
5. I think it looks prettier if you cut some slits in the top before baking.  Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep golden brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Here's the link to the website I used:
https://www.dontsweattherecipe.com/no-knead-large-dutch-oven-bread/

May and Nov. 2019.  I made raisin bread with TONS of raisins because I LOVE raisins.  

Slightly different instructions from Serious Eats.

https://www.seriouseats.com/2020/05/kenji-no-knead-bread-beer.html

Still use these ingredients:

• 6 C flour, all-purpose or bread flour
• 2 1/2 tsp salt
• 2 2/3 C cool water
• 1/2 tsp active or rapid-rise yeast (I used one packet from the 3-strip package)

For first rising before overnight, mix dough with hands lightly and quickly.  Cover with plastic or another bowl if want.  Let sit for about 12 hours.  

After rising, give dough a few turns, fold over top a few times.  Cover again for a few hours.  

Take out of bowl, shape very lightly.  Put on parchment paper.  Cover with floured dish towel.  After a few hours again, slash top.  Sprinkle flour or cornmeal on top.  

Lift parchment paper and plop in heated Dutch oven.

Bake for 20 to 30 minutes with lid on.  Take lid off, then bake for another 20 to 30 minutes.  

Dijon Baked Salmon

Ingredients:

• 1 1/2 pound salmon (could also use 4 to 6 individual salmon fillets)
• 1/4 fresh chopped parsley
• 1/4 C Dijon mustard
• 1 T lemon juice
• 1 T avocado oil
• 3 garlic cloves, finely chopped
• salt and pepper

Directions:

1. Preheat oven to 375 deg. F.
2. Place the salmon on a parchment lined baking sheet and set aside.
3. Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.
4. Bake salmon for 18 - 20 minutes, depending on size and thickness.