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.  

Katsu Bites with Chipotle-Gochujang Sauce

Chipotle-Gochujang Sauce:

• 3/4 mayonnaise
• 1 chipotle chile canned with adobo sauce, minced
• 1 T gochujang sauce
• 1/2 tsp garlic powder
• Freshly ground pepper

BBQ Dijon mustard sauce:

• 3 T Dijon mustard
• 2 T BBQ sauce
• 1 T mayonnaise
• 2 tsp honey

Katsu bites

• 4 thin-cut chicken breasts, cut into 1" cubes
• Kosher salt and freshly ground pepper
• 1 C flour
• 2 large eggs, whisked well
• 2 1/2 C panko
• Oil for frying

Directions:

1. Season the chicken with salt and pepper.  Working in batches, toss the chicken in flour, then dip in egg.  Then toss in panko to coat.  Repeat until all the chicken is breaded.
2. In a large skillet, heat 1/2" of oil over medium heat.  Working in batches, add the chicken in an even layer.  Pan fry the katsu bites until the breading is golden brown on both sides, about 4 minutes.
3. Drain the chicken onto a baking sheet lined with several layers of absorbent paper towels.
   

Pecan Tassies (little pecan tarts)

Ingredients

• 1/2 C butter, softened
• 3 ounces cream cheese, softened
• 1 C flour

Filling

• 1 large egg
• 1/2 C packed brown sugar
• 1 T butter, softened
• 1 tsp vanilla
• dash salt
• 2/3 C finely chopped pecans, divided

Directions

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour.  Refrigerate, covered, 1 hour or until firm enough to roll.
• Preheat oven to 375 degree.  shape dough into 1-inch balls; press evenly onto bottoms and up sides of greased mini muffin cups.
• For filling, in a small bowl, mix egg, brown sugar, butter, vanilla, and salt until blended. Stir in 1/3 C pecans; spoon into pastries.  Sprinkle with remaining pecans.
• Bake20 to 25 minutes or until edges are golden and filling is puffed.  Cool in pans two minutes.  Remove to wire racks to cool.  Freeze option: Freeze cooled tassies, layered between waxed paper, in freezer containers.  To use, thaw in covered containers.

Mexican Corn & Black Bean Salad

BLACK BEAN AND CORN SALAD ONE
Ingredients

• 4 ears corn, shucked (about 3 C canned or frozen)
• 1/2 C red onion, diced
• 1 can black beans, drained and rinsed
• 1/2 C cherry tomatoes, cut in half

For the sauce:

• 3 T butter, melted
• 2 T lime juice, about 1 lime
• 1 T taco seasoning
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 T cilantro, for garnish

1. IF using fresh corn, boil and shuck first.
2. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn.  Set aside.
3. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.  
4. Drizzle the dressing over the corn mixture, stir to combine.  Chill the salad for at least one hour before serving.  Garnish with cilantro if desired.

BLACK BEAN AND CORN SALAD TWO

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 C corn kernels, fresh, frozen or canned
• 1/4 C red onion, minced
• 1 red bell pepper, diced
• 1 avocado, peeled, pit removed and diced
• 1 jalapeño, ribs and seeds removed, then minced
• 1/3 C cilantro leaves, chopped

Dressing 

• 1/3 C olive oil
• 1/4 C lime juice
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste

1. Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeño in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat.  Serve.  

Puff Pastry Hand Apple Pies

I made these on Sept. 23, 2018.  I used the food processor to chop up the apples and toasted almonds. Not sure I'd make it again. It looks pretty, but when it cools, the pastry gets tough.  Better I think with traditional pastry crust.  Save the puff pastry for other things.  

Ingredients:

• (20oz) puff pastry = two 16 x 9 1/2-inch sheets I only had one box of frozen puff pastry which made SIX hand apple pies
• 1 egg, beaten (for egg wash)
• granulated sugar for garnish (optional)

Apple filling

• 3-4 medium apples
• 1/2 cup granulated sugar, more to taste
• 1 to 2 T cornstarch (the original recipe uses breadcrumbs)
• 1 to 2 T lemon juice
• 1 teaspoon ground cinnamon, more to taste
• I added chopped toasted almonds

Directions:

1. Important: If you’re using frozen puff pastry, thaw it first according to the instructions on the package. You also don’t need the exact same size of puff pastry sheets that I use. Anything similar is perfectly okay. Once you have thawed pastry sheets, proceed with the recipe.
2. Line 2 baking sheets with parchment paper, set aside.
3. Peel and coarsely grate the apples, discard cores and peels. In a bowl, combine grated apples, sugar, bread crumbs, lemon zest and cinnamon. Set aside.
4. Lay out a puff pastry sheet on your work surface. Slice into strips, each measuring approximately 10 x 24 - cm (4 x 9 1/2 inches). Brush the edges with egg wash. Top one half of the pastry strip with apple filling, leaving a 1-2 cm (1/2 - 1 inch) border around it. Fold the empty half over the filling and press the two together. Brush pie with egg wash, seal edges by pressing them together with a fork, sprinkle with sugar. Continue with the rest.
5. Using a sharp knife, make 2-3 slices into the tops of the pies (or make X marks). These will help release air from the pies as they bake.
6. Chill pies in the fridge while your oven warms up. Set to 200°C (392°F). Bake pies for 20 minutes or until they’re golden and puffy. Remove from oven and let cool in the pan.
7. Serve lukewarm or cold. Once completely cool, you can store pies in an airtight container (or ziplock bag) for up to 3-4 days.

Replacement for Egg Wash (Chicken cutlets, etc.)

A Replacement for Egg Wash

Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry. Then gently press with breadcrumbs or crushed crackers. The mayonnaise keeps the meat super juicy. Binding with the seasonings, it creates a paste while it sits, so more flavor stays on the meat, too. 

Parmesan Mayonnaise Baked Skinless Chicken Breast

Ingredients

• 4 skinless boneless chicken breasts trimmed
• 1 cup mayonnaise
• 1/2 cup Parmesan cheese grated - fresh preferred
• 1 1/2 teaspoon seasoning salt Lawry’s
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/3 cup Italian bread crumbs

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
2. Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
3. Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
4. Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
5. Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
6. Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.

Recipe Notes

Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.