Olive Cheddar Overnight Bread

I'm going to be honest with you - that's why I'm calling this "overnight" bread.  You'll find variations called "No-Knead" but my theory is that they are trying not to frighten you away. A 12-18 hour rise is not for the weary, the procrastinator, or those who still find Wonderbread a kitchen staple (no judgement).

But I promise you will not be dissapointed - it is entirely worth the wait. If it wasn't that good I doubt people would have continued to make it this way.

Now, I've adapted this recipe from good ol' Martha Stewart http://www.marthastewart.com. Think anything you want of her, but she really does know what she is doing... sometimes. Don't get me wrong, I've had more than one kitchen flops following her lead. But I keep going back for more of her guidance and this time it was totally worth the risk.

The real question is DO YOU LOVE OLIVES? DO YOU LOVE CHEESE? I'm a regular at the olive bar at the BigY and lately I've been trying different kinds.  And if you've been reading along, you probably already know my feelings on cheese (I love it - it ranks right up there below coffee). So I'm happy to wait the 12 - 18 hours for this delicious concoction.

Ingredients
3 c. all-purpose flour **
1 tsp salt (don't skimp!)
1 tsp yeast (that's about half a packet)
1 1/2 c. cool water (55˚F - 65˚F)
1 c. chunked extra-sharp cheddar cheese (I like Vermont, personally)
1 c. pitted olives, halved (I did not use the kind from a can, that's up to you)
                 I used:
                 About 1/2 c. pitted green olives marinated in garlic (from the olive bar)
                 About 1/2 c. various pitted black olives including Kalamatta (my favorite)

**A few notes about flour: I love experimenting with different kinds of flours. There are so many! But sometimes it's better not to risk it. In this case, I think you'll find a better texture/taste with standard all-purpose flour. I like to mix-and-match as much as the next amateur but this is neither the time nor place.

1. Get this baby out (or not, it's not really necessary, just mix in something you won't need for the next 12-18 hours). Since I live in the woods now, my mixer has been my best friend (sorry Nik!). Add flour, salt, yeast and combine thoroughly (no need to proof the yeast for this one). Add olives and cheese and gently coat with flour with a wooden spoon or your hands. Add 1 1/2 c. water, slowly. Mix gently with the wooden spoon until wet, sticky dough forms (~30 seconds) - adding more water when necessary. Cover with plastic and let sit in a room-temperature place 12 - 18 hours. (I only let mine sit 12 hours, I couldn't wait any longer).

2. When dough has doubled in size, and is puffy and sticky and beautiful, carefully remove from bowl onto floured surface.

3. With extra-floured hands shape dough into a round by stretching and tucking dough under. Remove to parchment paper with seam tucked under. Cover loosely and let rise AGAIN! (I know!) 1-2 hours, until doubled in size.

4. About 10 minutes prior to your dough being finished, get your dutch oven out of hiding (I know, I bet you thought you wouldn't see this guy again until fall). Preheat your oven to 450˚F and place the dutch oven inside (MAKE SURE that your dutch oven is rated for this temperature, it may or may not be depending on if it is enameled).

5.  When oven has preheated, CAREFULLY remove dutch oven from the oven with heavy-duty pot holders. Spray with non-stick spray. Invert dough into dutch oven so that it is seam-side up. Lid, and place in oven for 25 minutes.

6. Uncover, and continue baking 15 to 30 minutes until exterior is a golden brown. (I realize that's a big window, obviously Martha was trying to leave room for error - mine was in the oven 20 minutes).

Remember, patience is a virtue!

"Quick" Herb and Olive Oil Dinner Bread

Firstly, I'm baking for the first time in my brand new kitchen - so, Welcome! May there be many delicious things made here.

You'll see it is quite a mess. This is one of my great faults. I am not particularly bothered by messes/clutter/dishes in the sink, etc. We've only been here 11 days so it's even more chaotic than normal.

While I'm making admissions of my great faults, I'll let you in on another - I do not care what you eat. I don't care if you are on a juice diet, or a gluten-free diet, or a paleo diet, think dairy is a mortal sin, or that wheat is going to kill us, or if you eat every other meal from Wendys. I certainly do not care whether you buy organic, eat organic, or food process-up your organic fruit with your organic kale and wheatgrass and post your slime green glass-full all over Instagram. I also don't care if you eat ice cream for dinner. Shit happens.

Am I being harsh? Maybe. But here's my bottom line: I only cook what I like. And that's what you'll find here.  It just so happens that I like Kale. But I also like butter, eggs, regular-old fashioned-white sugar, chocolate cake, cream, bacon, and once in a while one of those bowls you get at KFC.

Anyway

Back to the bread - this is the perfect dinner bread because it only requires a 25-30 minute rise. So when I get home from work, it's actually feasible to bake it by dinner. Weird. It will look super-cute on your table and make it seem like you put in a lot more effort than you did.

Ingredients
1 c. warm water
1 TBS quick-rise yeast
1/2 tsp sugar
3 c. flour (I used 2 c. white and 1 c. whole wheat) but next time I might just go all white flour because I think the wheat flavor masks some of the delicious herb flavors
3/4 tsp salt (more or less)
2 TBS olive oil
2 TBS dried herbs or more if you are using fresh - I tossed in Rosemary, Thyme, Chives, and some type of parsley that is growing in the garden
Non-stick spray

 1. Proof your yeast. Place 1 TBS yeast in measuring cup with 1/2 tsp sugar. Run your hot water until just before it feels too hot (or a little before that if your fingers have little to no sensitivity to hot anymore!). Fill up to 1 c. line with water and leave for 5 minutes covered with a dishtowel in a warm-ish place. You know it's done when the top is covered with sheet of yeasty-foam.

PS. I am not a master at proofing  yeast. Also yeast doesn't last forever in the stupid packets. I had to try 3 times before I actually got a batch to work. The water can't be too hot or too cold yatta-yatta, blah-blah.

2. Add flour, salt, herbs to bowl. Combine and add in olive oil slowly. Next slowly add in proofed yeast. Mix only until combined. Dough should be moist but not overly sticky. If too dry, add warm water a TBS at a time.

PPS. This recipe was adapted from an adaption of an adaption of an adaption. I've tried to locate the source recipe but have been unsuccessful. As far as I can tell, each time the instructions get a little further away from themselves. This method seemed to work fine for me however!

 

 3. In reality, I should have let it mix for 20-30 second more. But I was following the shady instructions, so let this be a lesson to you! Let proof 25-30 minutes, covered, in a warm place. I have a nice window right in the sun - but if you don't - try the stove top with the oven preheating to 400˚F or in the microwave. Place a cup of water in the microwave and heat 2 minutes. Quickly! open the door and pop the bowl in.

4. Once doubled in size, remove from bowl and knead 3-4 times on the counter. Shape into a round, oval, or elongated loaf and place on greased baking sheet. Let rest 5 minutes. Rub with olive oil and sprinkle with salt.

5. Bake @ 400˚F for 30 - 33 minutes. It should sound hollow when you knock on it. Let rest 15-20 minutes after removing it from the oven. I am bad at this, but I am working on improving my self control in the matter.

6. Enjoy slathered in butter, as toast, grilled cheese, or whatever else you can think of!

Crab Cakes with Remoulade Sauce

Makes 5-6 Crab Cakes

Ingredients

Crab Cakes

8 oz lump Crab (or imitation crab! especially if it's on sale)

1 egg

1 1/2 tsp spicy mustard

2 1/2 TBS mayo

1 tsp worcestershire sauce

1/4 tsp

1 stalk celery, diced

1/2 tsp parsely

1/2 c. bread crumbs 

2-3 TBS oil

Remoulade - don't be frightened by all the ingredients! it's worthwhile

1/3 c. mayo

2 TBS ketchup

1 tsp pickle juice

1 shake paprika

3 drops worcestershire

3 drops hot sauce (or more!)

1/4 tsp mustard

1/4 tsp lemon (or more!)

1/2 clove finely chopped garlic

1 shake cayenne pepper

salt

Add-Ins: chives, onions, red pepper, tomato

 

 Start with you crab meet, chopped or flaked. Imagine the size of

 Add the rest of your ingredients, bread crumbs last. Add bread crumbs a little at a time until the ingredients are sticky without being too dry or too wet.

 Mix ingredients together gently but thoroughly.

Form equally sized patties and place on a dish that will fit in your refrigerator. Let rest in the refrigerator for 30 minutes to 1 hour.

Meanwhile, let's tackle the remoulade. You really need to have remoulade with crab cakes. 

 Basically, just add all the ingredients in a small cup or bowl.

 Stir!

 When the time is right, heat up your skillet over medium heat. Add oil so that it covers the bottom of the pan. Only once the pan is fully heated, add your crab cakes.

 Cook 3-5 minutes per side, until browned. Flip carefully.

Serve over greens with remoulade. Impress your friends and family!

Beet Fries with Maple Mustard Mayo

 

When you saw the beets did you think, "Yuck, beets"? Yet here you are. 

Not all beets taste like dirt!

This is a recipe of sorts, but it is more of a suggestion. Give it a try, you might be pleasantly surprised! 

Ingredients

(For the Fries)

2-3 Med BEETS

2 TBS Olive Oil

1/2 tsp garlic powder

Salt + pepper (lots)!

(For the sauce)

2 TBS mayo

1 TBS spicy mustard

1 TBS maple syrup

If you have an unconquerable  fear of beets, you can use any root vegetable to make the fries - or a combo!

Heat oven to 425˚F.

Peel the beets. Slice beets into several flat sections ~1/4" wide. Slice each again into thin strips resembling fries (the best you can)

Toss with olive oil, garlic powder, salt, and pepper. Lay out on parchment on a cookie sheet and place in heated oven for 30 minutes.

Meanwhile, add mustard, maple, and mayo together in a small bowl. Combine well.

Turn fries after 20 minutes. Remove when crispy and browned on the ends.

Serve with mayo!

Beer and Cheese Quick Bread

Do you like beer? Cheese? You've come to the right place.

This is a winner.

 Do you see the beer? The Cheese? The butter? You absolutely can't go wrong!

Ingredients
3 c. flour
4 tsp sugar
2 tsp honey
1 TBS baking powder
1 tsp salt
1 bottle of beer (12 oz) - I used Sam Adams Boston Lager, but you could use any lager or really whatever you want
4 TBS butter
3/4 c. shredded cheddar cheese
1/4 c. chives, chopped (or onion would be great too!)

Turn oven to 375˚F. Take out your 9" x 5" bread pan. Put 4 TBS butter in the pan and let melt while the oven is heating up.
Mix flour, sugar, baking powder, salt, cheese and chives

Slowly add honey and then beer, mixing until only just combined. If it appears too dry, add water a tablespoon at a time until all dry ingredients are combined.

 Take your bread pan out of the oven when the butter has melted. Remove ~ 2 TBS melted butter. Place dough in pan. Cover with shredded cheese and remaining butter.

Bake 50 minutes!

Imposter Marshmallow Dream Bars

Sad? Eat these! Eat the whole pan...

And for the cost of about 1 1/2 of the real ones from Starbucks!

Ingredients
6 c. Rice Cereal
4 TBS butter
10 oz (about 40 marshmallows)
~1/2 c. mini marshmallows

For a Chocolate-y alternative add 1 heaping TBS cocoa powder to melting butter. Add 1/4 c. chocolate chips while mixing in the rice cereal. 

 All the best recipes start with butter

Melt the butter down over low heat, then start to add your marshmallows

 Stir for what feels like forever until the marshmallows melt and come together in a delicious gooey mess

Once you have a smooth "fluff" pour this over 6 cups rice cereal. You can do this right in a 13x9 pan if you are careful not to fling any on the floor (oops). Add in mini marshmallows and combine thoroughly.

Flatten with the back of a spoon and refrigerate ~ 1 hour

Eat!