Cacio e Pepe

Yield:  4-6 servings

Time:

• 60 minutes

Difficulty:

• Medium

Ingredients

• 200 g finely grated Pecorino Romano, plus more for dusting completed dish
• 100 g finely grated Parmigiano-Reggiano
• 1 tablespoon ground black pepper, plus more for finishing the dish
• 1 tsp cornstarch or sodium citrate
• 1½ cups warm water
• 1 lb tonnarelli or other long pasta like linguine or spaghetti
  

Instructions

 

1. Bring a large pot of water to a boil. (Do not add salt.)
2. Meanwhile, in a very large nonstick skillet or pot set over high heat, toast the peppercorns just until fragrant. Let cool, then grind or crush very coarsely. Reserve 1 teaspoon for serving.
3. If using cornstarch, toss with grated cheese.  If using sodium citrate, dissolve in warm water.
4. In the same skillet or pot, combine the cheeses and remaining pepper. Add water, and whisk lightly to make a thick pecorino cream.
5. Add the pasta to the boiling water and stir. Keep the heat very high until the water returns to a boil, then stir again and adjust the heat as needed to keep the water bubbling. Set a timer for 8 minutes.
6. Set the pecorino cream over very low heat. When the timer goes off, scoop out about ½ cup of the pasta cooking water and set aside. Taste the pasta and continue cooking until the pasta is done to your liking. Drain pasta very well (this is important, as adding too much hot water can cause the cheese to clump) and add to the pecorino cream.
7. Use tongs or two forks to stir, turn and toss the pasta in the sauce over low heat until the cheese melts and the sauce becomes sticky. Don’t add any water yet, just keep tossing. To test, squeeze a drop of sauce between your thumb and finger. When the sauce is thick and forms strings like glue, it is ready. If it starts to dry out, add cooking water, 1 tablespoon at a time, and toss thoroughly before adding more.
8. Divide among 4 bowls, twisting the pasta into a nest, if desired. Dust with additional pecorino and the reserved pepper. Serve immediately.

Notes:

Variations:

Source: New York Times.  

Buttermilk pancakes

Yield:

• 12 7-inch pancakes

Time:

• 30 minutes

Difficulty:

• Easy

Ingredients

• 2 cups all-purpose flour (250g)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups buttermilk¹ (530ml)
• 2 large eggs lightly beaten, room temperature preferred
• 1 teaspoon vanilla extract
• 4 Tablespoons unsalted butter melted and cooled (57g)
  

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.  
2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.  
3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).  
4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat.  Use a light hand when stirring, and a few flour streaks in the batter are fine.
5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.  
6. Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).  
7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst.  Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.  
8. Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
9. Serve warm topped with salted butter and maple syrup! 
   

Notes:

Variations:

Source: https://sugarspunrun.com/buttermilk-pancakes/

Pad Thai

Yield:

• 3 servings

Time:

• 40 minutes

Difficulty:

• Moderate 

Ingredients

• 160 g /  6oz dried rice sticks
  
  
• 1½ tbsp tamarind puree (not concentrate)
• 3 tbsp (packed) brown sugar
• 2 tbsp fish sauce 
• 1 ½ tbsp oyster sauce 
  
  
• 2 – 3 tbsp vegetable or canola oil
• ½ onion, sliced
• 2 garlic cloves , finely chopped
• 150 g/5oz protein (chicken, shrimp, or tofu) 
• 2 eggs, lightly whisked
• 1½ cups of beansprouts
• ½ cup firm tofu, cut into 3cm /1¼ ″ batons
• ¼ cup garlic chives, cut into 3cm /1¼″ pieces
• ¼ cup finely chopped peanuts
  
  
• Lime wedges (essential)
• Ground chilli or cayenne pepper (optional)
• More beansprouts

Instructions

1. Place noodles in a large bowl, pour over boiling water till covered. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. (Don’t leave sitting for > 10 minutes.)
2. Mix sauce in small bowl.
3. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
4. Add protein and cook for 1½ minutes until mostly cooked through.
5. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
6. Add bean sprouts, tofu, noodles then sauce.
7. Toss gently for about 1½ minutes until sauce is absorbed by the noodles.
8. Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
9. Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired 
10. Squeeze over lime juice to taste before eating.
    

Notes:

• Can substitute peanut butter for peanuts.  Soften with boiling water and whisk into sauce.
• I prefer to first cook egg into thin pancake, and then slide out of pan and slice into thin strips, adding before last toss.
• Noodle texture will be superior if you use lukewarm rather than boiling water, and soak for 1 hour rather than 10 minutes. 
• If you can't find garlic chives, substitute with scallions and increase to 3 cloves of garlic.

Variations:

• For more authentic (i.e., not Westernized) version, substitute red shallot for onion and 50 g of dried shrimp for oyster sauce, reduce brown sugar to 1 tbsp (and use palm sugar if you can get it), increase fish sauce, and add 1 tsp white vinegar. Also sprinkle with 1 tsp white sugar before serving.
  

Source: Based on https://www.recipetineats.com/chicken-pad-thai/, with a few variations.

Vegetarian Harira

Yield:

• 8-10 servings

Time:

• 90 minutes plus soaking time

Difficulty:

• Moderate

Ingredients

• 4 tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 large carrots, peeled and diced
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 to 2 teaspoons harissa or dried red chile flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Salt to taste
• 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
• 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
• 1 (15-ounce/425-gram) can tomatoes, crushed or diced
• 7 cups (1 2/3 liters) chicken or vegetable stock
• 2 cups (400 grams) dried chickpeas, soaked overnight and cooked
• 1 cup (400 grams) green lentils
• 1 teaspoon freshly ground black pepper
• 2 tablespoons semolina flour 
• 1 large egg
• Juice of 1 lemon (about 1/4 cup)

Instructions:

1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
2.  Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. 
3. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. 

Notes:

• Original recipe called for all-purpose flour, only 1 tsp harissa.  Not enough harissa!
• Vary any ingredients to your taste. 
• Serve with pita, dips, and salad

Source:  Joan Nathan, King Solomon's Table, via Epicurious.

Portuguese Rolls (Papo Secos)

Yield:

• 10 rolls

Time:

• Prep 1 hour, cook 20 minutes, total 4 hours

Difficulty:

• Easy 

Ingredients

• 1/2 cup lukewarm water (105°F to 110°F | 41°C to 43°C)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar

• 5 cups bread flour, plus up to 3 tablespoons more, if needed
• 1 1/2 cups lukewarm water (105°F to 110°F)
• 1 tablespoon table salt
• 2 tablespoons salted or unsalted butter
• Cornmeal (optional)
  

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, mix the water, yeast, and sugar on low speed until combined. Let sit for 10 minutes until foamy.
2. Add the flour, water, and butter and stir on low until the ingredients are combined and a cohesive dough forms, 3 minutes. Cover with plastic and let sit for 30 minutes.
3. Sprinkle the salt over the top of the dough and mix on low (speed 2) for 5 minutes. If the dough rides up the hook, use a spatula to scrape it down.
4. Bump the mixer to medium-high and knead for 2 minutes more. The dough should pull away from the sides of the bowl and be slightly sticky. If the dough hasn’t released from the bottom of the bowl, add some more flour—a tablespoon at a time—until it does.
5. Remove the bowl from the mixer, cover it with plastic wrap, and place in a warm (68°F to 72°F | 20°C to 22°C), draft-free spot. Let the dough double in size, about 1 hour.
6. Reach down 1 side of the bowl and gently but firmly pull the dough up and fold it over itself. Don’t punch it down. Rotate the bowl a quarter turn and repeat. Continue turning and folding 2 more times. Cover and let rest until doubled in size, about 30 minutes.
7. Repeat the turning and folding process, cover with plastic, and let the dough rest until doubled in size, about 30 minutes more.
8. Divide the dough into ten equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands. Cup one hand over a chunk of dough and roll it on your work surface in a circle to tighten the ball. Repeat with the remaining dough.
9. Place the balls on a baking sheet lined with a floured non-terrycloth kitchen towel or a baker’s couche. Cover them with a kitchen towel. Let rest for 20 minutes.
10. Transfer the balls to your work surface. Heavily dust the towel again.
11. Flour your hands. Flatten a dough ball into a 6-inch (15-cm) disc. Using the side of your hand, make a deep crease (think karate chop) across the middle of the disc.
12. Grab both ends of the crease and gently tug them to elongate the dough into a slight oval.
13. Fold one half of the dough over the other along the crease. The dough will have a half-moon shape.
14. Twist the ends of the half-moon into fat points and, using your thumbs, flatten them a bit to seal.
15. Gently transfer the papo seco to the towel, seam-side down. As you shape more rolls, arrange them in a row, few inches apart. Pull the towel up between each row to create a ridge that will hold the shape of the rolls during proofing. Repeat the shaping and lining up the papo-secos, folding up the towel between rows.
16. Cover the rolls with a towel and let rise in a warm place until almost doubled in size, about 30 minutes.
17. Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won’t interfere with the rising papo secos. Set oven to 500°F (260°C).  Have a cup of very hot tap water at the ready.
18. Coat a baking peel or rimless baking sheet with cornmeal. Turn a few of the rolls seam-side up on the peel, and transfer to baking stone.  Repeat with remaining rolls. .
19. . Quickly but carefully pour the hot water into the metal tray and immediately shut the oven door to trap the steam. Immediately reduce the heat to 425°F (218°C).
20. Bake the rolls until they’re puffed and golden brown, 15 to 20 minutes. Remove them from the oven and let them cool on a rack. 
21. To get that characteristic crusty outside, let the roll sit out several more hours prior to eating.

Notes:

• If your baking stone can’t fit all of the rolls, bake them in batches. As the Portuguese say, Não faz mal. No problem!
  
• I found the instructions 1-4 to be a bit fussy, and just put all the ingredients in the mixer and kneaded with the dough hook till sticky,  It worked fine.

Source: https://leitesculinaria.com/282693/recipes-papo-secos-portuguese-rolls.html

Home-Style Honey Wheat Bread

Yield:

Time:

Difficulty:

Ingredients

• 1 package active dry yeast
• 2 cups warm milk (about 110 degrees F.)
• 1/4 cup honey
• 3 to 4 cups unbleached all-purpose flour
• 2 cups stone ground whole wheat flour
• 1 tablespoon salt
• 2 tablespoons cooking oil or butter
• Melted butter, or egg glaze

Instructions

1. Dissolve yeast with the milk and honey in a large mixing bowl; let it proof until foamy. Add 1 cup all-purpose flour, whole wheat flour,salt and cooking oil; beat until smooth.Stir in remaining flour, 1cup at a time, to make a firm dough.
2. Turn out onto a lightly floured board; coverand let rest 10 minutes. Knead until smooth and elastic, adding flour as needed to prevent sticking, about 10 minutes.
3. Place in a greasedbowl and turn to coat the surface. Cover and let rise in a warm,draft-freeplace until doubled in bulk (about1-1/2 to2 hours).
4. Punch down the dough. Sprinkle bottom of the cloche dish with wheat germ. Shape dough into a round loaf and place it in the center of the cloche dish.
5. Cover with cloche lid and let rise in awarm,draft-free place until doubled in bulk (about1hour). Brush with melted butter or egg glaze. Bake in an oven preheated to 375 degrees F. for 40 to 45 minutes, until loaf sounds hollow when tapped (remove cover for last 10 minutes of baking). Allow to cool on a wire rack.

Notes:

Variations:

Source:

Crusty Country Loaf

Yield:

Time:

Difficulty:

Ingredients

• 1 package active dry yeast
• 1 teaspoon sugar
• 1-3/4 cups warm water (110 degrees F.)
• 5 cups hard wheat unbleached flour or all-purpose flour
• 1 tablespoon salt

Instructions

1. Dissolve the yeast and sugar in 1/4 cup of the water and let proof.
2. Combine flour and salt in a large bowl, add the yeast mixture and the rest of the water. Mix thoroughly, adding more water or flour if necessary. Turn out on a floured board and knead for 10 - 15 minutes until dough is soft, silky and elastic.
3. Return to bowl, cover with plastic wrap andlet rise in a warm, draft free place until doubled in bulk (approimately 45 minutes to one hour). Punch down dough, remove from bowl and knead a few times. Let rest for 5 minutes and form a ball.
4. Sprinkle bottom of cloche dish with cornmeal and place the ball of dough in the center. Cover with cloche lid and let rise in a warm, draft free place until doubled in bulk (approximately 45 minutes to one hour).
5. Preheat oven to 450 degrees F. Slash top of dough with a razor blade or a sharp knife and place cloche, with lid in place, in oven for 15 minutes. Reduce heat to 400 degrees F. and continue baking for another 30 - 40 minutes or until bread is crusty, golden brown and tests done (loaf should sound hollow when tapped). The cloche lid should be removed for the last 5 or 10 minutes of baking.
6. Cool on a wire rack and serve while still warm.

Notes:

Variations:

Source: La Cloche.  (Thanks to Chuck Williams of Williams-Sonoma for use of this wonderful recipe)

Ingredients:

Directions:

Dal Makhani

Yield:

• 2 quarts

Time:

• 90 minutes plus overnight soaking

Difficulty:

• Moderate

Ingredients

• 1 ½ cups sabut urad (whole, dried black dal), picked over and washed
• ½ cup dried red kidney beans, picked over and washed
• 1½ t salt 
  
  
• 1 T ghee or vegetable oil
• 1 pinch hing (asafoetida)
• 2 t cumin seeds
• ½ t turmeric powder
• 1 (1-inch) cinnamon stick
• 1 bay leaf 
• ½ t fenugreek seeds 
  
  
• 1 small yellow or red onion, minced
• 1 (1-inch piece) ginger, minced 
• 3 cloves garlic, minced 
• 1-4 Thai or serrano chiles, stems removed and thinly sliced
  
  
• ¼ cup unsalted tomato paste
• 2 t garam masala
• 2 t ground cumin
• 2 t ground coriander
• 2 t cayenne pepper
• 1 t cardamom seeds, ground (optional)
• 2 T methi (dried fenugreek leaves)
  
  
• 1/4 cup cream (optional, can substitute cashew cream for vegans)

Instructions

1. Soak the urad dal and kidney beans together in boiled, hot water for at least 1 hour or in room temperature water overnight. Drain and discard the water. 
2. Add salt and 5 cups fresh water, and cook till soft. [40 minutes will do in an instant pot]  
3. While beans are soaking/cooking, prepare masala. Begin by heating oil, then add hing, cumin seeds, turmeric, cinnamon, and bay leaf. Stir and cook for 1 minute until the seeds turn reddish brown.
4. Add the fenugreek seeds, and stir and cook for 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
5. Add the onion, stir and cook for 3 minutes. 
6. Add the ginger, garlic, and fresh chilis. Stir and cook for 1 minute. 
7. Add the tomato paste, garam masala, ground cumin, coriander, cayenne, cardamom, garam masala, and methi, together with ½ c water.  Stir and cook for 5 minutes, then remove from heat and set aside.
8. When beans are done, stir in cooked masala, add water to correct thickness, and simmer on low for 30 minutes.
9. If using, gently fold in cream and stir. Serve with basmati rice or Indian bread. .

Source: Based on https://www.indianasapplepie.com

Baking powder biscuits

Yield:

• 12 biscuits

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk or buttermilk

Instructions

1. Preheat oven to 450 degrees.
2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
3. Combine the dry ingredients in a large bowl. 
4. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
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 dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
7. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
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. For extra yumminess, brush the tops of the biscuits with melted butter.

Notes:

• Alternative technique: Grate frozen butter on box cutter
• If time, make dough ahead of time and keep in refrigerator until rolling out biscuits
• Baking in greased muffin tin helps biscuits hold their shape

Variations:

Source: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/

Classic sour dill pickles

Yield:

• 1 gallon pickles

Time:

• 30 minutes active, 7 days inactive.

Difficulty:

• Easy

Ingredients

• 5 pounds whole unpeeled Kirby cucumbers (the smaller the better)
• ½ gallon filtered water [1892 grams]
• ½ cup kosher salt
• 1 cinnamon stick
• 3 bay leaves (dried or fresh)
• 1 dried whole chile pepper
• 1 teaspoon whole coriander seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns
• ½ teaspoon whole cloves
• ¼ bunch fresh dill, washed (leave the
• stems on)
• 1½ heads garlic, cloves separated and crushed

Instructions

1. If desired, fill a large bowl or bucket with ice and water and place the cucumbers in it. Let sit for 45 minutes or up to 5 hours. This helps firm the cucumbers so they retain crunch during the fermentation process, but it’s not absolutely necessary. 
2. Fill a large ceramic crock or glass jar (gallon-size is ideal) halfway with the filtered water. Add the salt and stir until it has dissolved. 
3. Add the remaining ingredients to the salted water, then add the cucumbers. Make sure the spices, herbs, and garlic are not simply floating on the surface. 
4. Create a seal: If fermenting in a crock, use a plate or a wooden board to force the vegetables beneath the brine. If necessary, top with a clean glass growler or jar filled with water to ensure that the weight applies pressure on the vegetables, keeping them submerged. It fermenting in a jar, use a smaller jar filled with water to do the same. . Cover with a towel to keep out dust and hugs. 
5. Let the soon-to be-picklcs sit at room temperature for 3 to 7 days. The longer they sit and ferment, the sourer they will become. At a stable room temperature, half sour pickles should take 2 to 3 days to ferment and full sour pickles should take 5 to 7 days (the amount of time may vary based on air temperature and even elevation) . You’ll notice that the pickles will turn paler as they ferment. 
6. Once the pickles reach the desired flavor, remove any white yeast or mold (or moldy pickles) from the top of the vessel and discard them. Yeasts and molds are a natural part of the process and typically occur only on the surface, where oxygen meets the vegetables. Don’t worry.  Pack your pickles into smaller glass jars, then cover completely with brine and place directly in the refrigerator. They will keep in the refrigerator for up to 6 months.

Notes:

• To keep pickles crisp, you can [1] add grape, tea, or horseradish leaves to the pickling solution, [2] ferment in a cool location, [3] trim off the blossom end, [4] puncture skin if thick, [5] add a small amount of calcium chloride (¼ t per gallon)
• A Ziploc bag filled with brine and placed on top of the pickles also helps ensure an anaerobic seal. 
• Ideal brine is 3-4% salt by weight (35g / liter of water, or 132g /gallon). 

Variations:

• Add turneric to improve final color

Source: Gefilte Manifesto.

Jewish Rye Bread

Yield: one large loaf, 18 slices

Time: Prep 50 minutes, rise overnight, bake 40 mins. to 50 mins

Difficulty: Moderate

Ingredients:

Rye sour

• 15g fed ("ripe") sourdough starter
• 240g organic rye flour
• 200g room-temperature water (70°F)

Old bread soaker

• 75g cubed rye bread (or other old/stale bread)
• 75g cool water

Dough

• 425g King Arthur Organic All-Purpose Flour or King Arthur Unbleached All-Purpose Flour
• 425g rye sour from above*
• 240g water (80°F)
• 85g old bread soaker from above, at room temperature
• 1 tablespoon caraway seeds (optional)
• ¼ to ½ teaspoon ground caraway seeds (optional)
• 2 teaspoons salt
• 1 teaspoon instant yeast

Instructions

1. To make rye sour: Mix ingredients until all the flour is fully moistened; the mixture will be very stiff. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F.
2. To make old bread soaker: Cut bread into 1" cubes and place in a lidded container. Add the water, shaking container to fully moisten bread. Store the mixture overnight in the refrigerator. Next day, squeeze out excess water and stir bread until it breaks down and becomes the consistency of stiff oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room temperature.  (or warm briefly in the microwave).
3. To make dough: Place ingredients in a mixing bowl. Using the dough hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes. Ideal dough temperature after mixing is 78°F.
4. Place dough in an oiled bowl, cover, and allow to rise in a warm spot (78°F) for 1 hour.
5. Deflate and cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up.  Preheat oven and baking stone for 1 hour at 460°F. 
6. Shape the loaf into a bâtard or football shape, taking care not to rip the surface of the dough. Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary.
7. Place the loaf on a lightly greased piece of parchment paper, sprinkling the parchment with coarse cornmeal, if desired. Cover and let rise for 40 to 45 minutes in a warm spot (78°F).
8. Spray or brush the top of the loaf with room-temperature water and sprinkle with caraway seeds, if desired. Score loaf with 5 horizontal cuts across the top of the loaf, holding blade perpendicular to the surface of the loaf. The cuts should slightly diminish in length as they approach the tips of the loaf.
9. Carefully place the parchment onto a peel (or the bottom on a baking sheet), and slide parchment and loaf onto the hot stone.
10. Bake for 10 minutes at 460°F, then reduce oven temperature to 430°F and bake for 30 to 35 more minutes, checking often for color. The finished loaf should be a deep golden brown when done; its internal temperature should be at least 205°F.
11. Spray or brush the loaf with water again after removing it from the oven. Cool the bread on a rack overnight before slicing.

Notes:

• Leftover bread soaker can be stored in the refrigerator for up to a week.
• If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven — cover partially with a stainless steel bowl.
• For extra crispy crust, preheat a cast iron frying pan on the shelf below the baking stone, and pour ½ cup boiling water into the pan when putting bread in oven, partially covering the loaf with a stainless steel bowl to catch the steam.  
• For best steam, cover the loaf with a large metal bowl, with the front of the bowl hanging over the front of the baking sheet or stone so the steam from the frying pan below can vent into the bowl. Remove the bowl after 10 minutes, when you reduce the heat (to avoid burns, use a butter knife to lift it, then grip and remove.)
• This dough is difficult to knead by hand because it's very sticky. If you're up for the challenge, stir all the ingredients together in a bowl until the mixture forms a shaggy mass. Turn the dough out onto an unfloured work surface. Using a bowl scraper to help, knead by hand for 10 minutes, or until the dough is relatively smooth. Scrape the kneading surface frequently to help prevent sticking; the dough will continue to be sticky throughout the process. Wetting your hands, rather than adding more flour, will help prevent sticking without making the dough too dry.
• Be sure to save a large slice in the freezer to make old bread soaker the next time you want to bake this recipe.
• For more detailed information see http://www.kingarthurflour.com/blog/2016/03/23/make-jewish-rye-bread-part-2/

Variations:

• Instead of sprinkling with caraway, try charnishka, available at Indian groceries or through Penzeys.com.  
• Add chopped dill to dough before kneading (or substitute ¼ cup pickle juice for water).

Source: http://www.kingarthurflour.com/recipes/jewish-rye-bread-recipe

No-Knead Sourdough Bread

Yield:

• 1 small loaf  [double all amounts for lrge loaf]

Time:

• Active: 4 hrs; Total:48 hrs

Difficulty:

• Moderate

Ingredients

• Levain:
  
  
• 28g (1 ounce; 1/4 cup) unbleached all-purpose flour
• 28ml (1 ounce or 2 tablespoons) water
• 28g (1 ounce or 2 tablespoons) mature sourdough starter
  
  
• Dough:
  
  
• 270g (9 1/2 ounces) unbleached all-purpose flour, plus more for dusting
• 56g (2 ounces or 1/2 cup) sifted whole-wheat flour
• 240ml (1 cup) water
• 8g salt

Instructions

1. Prepare levain: Stir flour, water, and starter in 1-cup container until smooth. Cover and ferment as close to 78-80°F (26-27°C) as possible until roughly tripled in volume, about 5 hours (you can use a rubber band to help mark the starting volume).
2. When the levain has 1 hour of fermentation time left, whisk all-purpose flour and whole wheat flour in large bowl until combined, about 30 seconds. Using a wooden spoon or rubber spatula, stir in water until dough forms and no dry spots remain. Cover with plastic wrap and let rest 1 hour at room temperature.
3. Set bowl of dough on digital scale and tare scale to zero. Using a clean wet hand or small rubber spatula, scrape 65g (about 2 1/3 ounces) levain onto dough. (Use leftover levain to continue feeding your starter.) Then, using wet fingers of one hand, dimple levain into dough surface, making sure to evenly distribute it and drive it down into the dough. Massage dough using your fingers and thumb to efficiently incorporate levain. With cupped hand, use a scooping motion to mix dough until starter is well incorporated, about 2 minutes. Cover with plastic wrap and rest for 30 minutes as close to 75°F (24°C) as possible.
4. Sprinkle salt evenly all over dough. Using clean wet fingers, dimple salt thoroughly into dough. With cupped hand, use a scooping motion to mix dough until salt is well incorporated and dough becomes smooth, 2 to 3 minutes. Transfer dough to 8-inch square baking dish. Cover with plastic and rest until dough is loose enough to begin the coil foldings, about 45 minutes at 75°F (24°C). If dough is still too taut, give it more time to relax.
5. First Folding: Using two clean wet hands, slide hands under left and right sides of dough, then lift dough slowly while bringing it towards you slightly; the dough will stretch over your hands while maintaining contact with the top and bottom sides of the vessel. Continue lifting the dough until the dough releases from the top side of baking dish. (If dough stretches and stretches and doesn't lift from top side of baking dish, gently lay the dough you're holding back down, then repeat this lifting and stretching step once more; the top side of dough should release on the second try.) Once top side of dough detaches from baking dish, lay the dough you're holding down onto the top side of the baking dish; the dangling dough will naturally fold under itself when you do this. Rotate vessel 180 degrees. Repeat folding process once more. Rotate dish 90 degrees and repeat folding process with third edge. Rotate dish 180 degrees and repeat folding once more for fourth edge. At this point your dough should have an even square shape. Cover and proof for 60 minutes at 75°F (24°C).
6. Second Folding: Repeat folding instructions from Step 5. Cover and proof for 90 minutes at 75°F (24°C).
7. Third Folding: Repeat folding instructions from Step 5. Cover and proof at 75°F (24°C) until dough has increased in size by roughly 60 percent, and is slightly domed and puffy, 90 to 180 minutes.
8. Shaping: Dust oval banneton lightly with rice flour (if using banneton without liner, dust heavily). Lightly dust dough and counter with all-purpose flour. Uncover dough and invert onto floured counter. Using floured hands, gently pinch right side of dough, stretch it outward about 4 inches, then gently fold over so that edge meets the middle of the dough. Repeat stretching and folding on left side. Starting from top of dough, use both hands to lightly stretch dough about 2 inches, then roll over toward middle of dough; continue to gently roll dough toward yourself until seam is on underside and dough is an even, roughly 9-inch long oval shape. Using your fingers, pinch ends to seal. Using a bench scraper, gently flip dough so that seam is facing up. Using two floured hands, gently pick up dough so that it is cradled lengthwise in cupped palms, then gently lay it seam side up in prepared banneton. Cover and proof at room temperature for 15 to 20 minutes.
9. Place proofed dough in refrigerator set no higher than 38°F (3°C). Let rest overnight, at least 12 hours and up to 16 hours.
10. Scoring and Baking: Cut 9-inch by 7-inch rectangle of parchment paper; trim corners to produce approximate oval shape. Place top and bottom of combo cooker on a rimmed baking sheet set on rack in middle position in oven, and heat oven to 485°F (250°C) for 45 minutes. Remove dough from refrigerator, uncover, and place prepared parchment rectangle on top of banneton. Place a cutting board over parchment. Using both hands, invert so that bottom of banneton is facing up, leaving shaped dough on the parchment; remove banneton. Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough. With one hand, hold cutting board with dough and parchment over the combo cooker, and with your other hand, grab parchment by one end, and carefully slide into pan (both parchment and dough). Cover pan with cooker top and place in oven. Bake bread for 20 minutes.
11. Once bread has baked for 20 minutes, remove lid, and reduce oven temperature to 450°F (230°C). Continue to bake until bread is dark brown, blistered, and exposed side shows gradient of browning, about 15 to 20 minutes longer. Transfer pan to a heatproof surface, carefully remove bread from pan, and transfer to a wire rack. Allow bread to cool for at least 2 hours before slicing and serving.

Notes:

• Standard sourdough techniques apply -- e.g.,, old dough, additional curing, etc.

Variations:

• Add some rye, buckwheat, etc., to taste.

Source: https://www.seriouseats.com/how-to-make-sourdough-bread

Pita Bread

Yield:

• 6 pitas

Time:

• 20 minutes active, 2 hrs total

Difficulty:

• Easy

Ingredients

• 1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
• 1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 cup whole wheat flour (2 1/2 ounces; 70g)
• 2 cups all-purpose flour (10 ounces; 280g), plus more for dusting

Instructions

1. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
2. Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
3. Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
4. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
6. Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
7. Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
8. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
9. For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Notes:

• Make sure to roll out thin, and flip when adding to oven so that air bubbles distribute properly.
• Wrap baked pitas in towel to prevent drying out.

Variations:

Source: https://www.seriouseats.com/perfect-pita-bread-recipe

Baba Ganoush

Yield:

• 2 pints

Time:

• 2 hours

Difficulty:

• Medium

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Instructions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
   
   
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
   
   
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
   
   
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
   
   
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
   
   
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Notes:

• The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
• Make sure to prick eggplants, and roast until thoroughly blackened.

Variations:

• Use mayonaisse instead of tahini.
• Try roasting the garlic before blending.

Source: https://www.seriouseats.com/the-best-baba-ganoush-recipe

Matzo Meal Pancakes

Yield:

• 4-6 large pancakes

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3/4 c milk
• 1/2 t Salt
• 1 t Sugar
• 1/2 c Matzo meal
• 2 Eggs, separated

Instructions

1. In medium bowl, whisk together egg yolks, milk, salt, and sugar. Stir in matzo meal. Let sit and thicken for 10 minutes, giving batter a good stir halfway through.
2. Whip egg whites till peaks are soft, and fold into batter.
3. Place wire rack in rimmed baking sheet and preheat oven to 200 degrees. Heat cast-iron or nonstick skillet over medium heat. Spray with cooking spray. When pan is hot, spoon in ¼ cup batter. Cook until first side is golden brown, about 2 minutes. Flip pancake and cook until second side is golden brown, about 1 minute.
4. Transfer pancakes to prepared wire rack and place in oven to keep warm. Repeat with remaining batter. Serve with pancake toppings of your choice.

Notes:

• Needs a little longer to cook, and lower heat, than regular pancakes. 

Variations:

• Substitute ¼ of buttermilk for milk, if you have it

New York Style Pizza Dough

Yield:

• Three 12-inch pies
  

Time:

• 30 minutes active time, 24 hours total time
  

Difficulty:

• Easy

Ingredients

• 630 g bread flour, plus more for dusting (about 4 1/2 cups)
  
• 15 g sugar (about 1½ T)
• 10 g kosher salt (about 1 T)
• 10 g instant yeast (about 2 t)
• 32 g EVOO (about 3 T)
  
• 420 g lukewarm water (about 1 ¾ cups)
  

Instructions

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
   
   
2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Notes:

Variations:

Source: Serious Eats.

Neapolitan Pizza Dough

Yield:

• 4 balls of dough

Time:

• 15 minutes to prepare, 3 to 5 days to ferment
  

Difficulty:

• Easy

Ingredients

• 600 g (about 4 cups) bread flour, preferably Italian-style "OO"
• 12 g kosher salt (about 4 teaspoons)
• 9 g (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
• 390 g water 
  

Instructions

1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
   
   
2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
   
   
   

Notes:

Variations:

Source:  Serious Eats

Buttermilk Pancakes

Yield:

• 4 generous servings

Time:

• 10 minutes

Difficulty:

• Easy

Ingredients

• 2  cups flour (all-purpose or white whole wheat)
• 3  tablespoons sugar
• 1 ½  teaspoons baking powder
• 1 ½  teaspoons baking soda
• 1 ¼  teaspoons kosher salt
• 2 ½  cups buttermilk or yogurt
• 2  large eggs
• 3  tablespoons unsalted butter, melted [or substitute oil]
•  Vegetable, canola or coconut oil for the pan
• ¼ t vanilla extract [optional]

Instructions

1. Heat the oven to 200°F. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. 
3. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the oil or melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
4. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
5. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. 
6. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Notes:

• Works best if you let the batter sit at room temperature for 15 minutes. 
• No problem beating eggs separately; cracking eggs into mixing bowl saves cleaning an extra dish.
• Mix the dry ingredients together ahead of time and keep in pantry for a quick breakfast.
• Leftover batter keeps nicely in fridge, though won't rise as much the next day.

Variations:

• Substitute white whole wheat flour for all-purpose [our favorite]

Source: New York Times

Lobiani [Georgian Red Bean Soup]

Yield:

• 3 quarts

Time:

• 2 hours

Difficulty:

• Moderate

Ingredients

• 1 pound red beans,  soaked and drained
• 7 cups stock or broth
• 2 bay leaves
• 5 cups water
• ¼ cup olive oil
• 2 large onions, chopped
• 1 red bell pepper, cored, seeded, and chopped (optional)
• 3 large cloves garlic, minced
• Salt and black pepper to taste
• 1 T powdered dried red chiles or 1 teaspoon cayenne 
• 2 T chmeli suneli (Georgian spice mix) 
• 2 T tomato paste 
• 2 T pomegranate molasses 
• ¼ cup dry red wine (optional)
    
•  1/2 cup walnuts, chopped to desired consistency
•  1/2 cup chopped cilantro
•  1/4 cup chopped parsley

Instructions

1.  Add beans  and bay leaves to stock, and cook until tender.
2.  While beans are cooking,  saute  savory vegetables and olive oil until soft. Add spices, tomato paste,  Pomegranate molasses,and red wine, and cook another 10 minutes.
3.  Puree half of cooked beans with sautéed vegetables and water. Add back into bean pot  and simmer another 15-20 minutes until flavors are blended.
4.  Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
5.  Garnish with herbs and additional walnuts to  taste.

Notes:

• Very nice served with mamaliga (Balkan polenta)  topped with cheese,  yogurt, and herbs.
• Like all bean soups, tastes better the second day.

Variations:

• 1 t cayenne is a little hot, and overshadows other spices. Use less to taste.
• For a smooth texture, grind walnuts before adding.

Source:  combined recipes from Please to the Table: The Russian Cookbook and Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Khmeli Suneli (Georgian Spice Blend)

Yield:

• About ½ cup (without the optional ingredients) 

Time:

Difficulty:

• Easy, except finding the ingredients

Ingredients

• 3 tablespoons ground blue fenugreek (or if unavailable, 2 tablespoons powdered dried fenugreek leaves plus 1 tablespoon ground fenugreek)
• 2 tablespoons ground coriander 
• 1 teaspoon powdered dried red chiles
  
  Optional or to taste:
  
• 3 tablespoons powdered dried marigold or safflower petals (Georgian saffron)
• 2 teaspoons dried dill
• 2 teaspoons dried basil
• 2 teaspoons dried mint 
• 1 teaspoon dried summer savory 
• 1 teaspoon freshly ground black pepper 
• ½ teaspoon ground celery seeds

Instructions

1. Combine the fenugreek, coriander, dried flowers, if using, chiles, and optional spices and herbs as you like in a bowl. 
2. Store in a widemouthed glass jar.

Source: Naomi Duguid, Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan