Beyond A Foodie

Author: arica@ajmbrands

  • Miso Soy Grilled Chicken

    Fellow foodie, have you taken a quick “slip-fall” down the “rabbit-hole” of Salt Fat Acid Heat yet? If not, please back away from this post, go find your closest friend’s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.

    Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole’ Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!

    A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can’t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.

    Miso Soy Grilled Chicken

    • Mixing Bowl
    • 6 Chicken Thighs
    • 1/2 cup Medium Miso Paste
    • 1/4 cup Soy Sauce

    1. In a small mixing bowl combine soy sauce and miso paste. Stir until two ingredients are incorporated.

    2. Pat chicken thighs dry using a paper towel. Cover chicken thighs with miso-soy mixture, using a pastry brush or hands. Be sure that each thigh is completely coated. Reserve any leftover miso marinade for brushing on the grill. Let chicken continue to marinade at room temperature while preparing a grill.

    3. If using a charcoal grill, heat coals until white hot, and spreading coals to one side of the grill. If using a gas grill, turn to medium-high heat.

    4. Place chicken thighs on grill, indirectly from heat to reduce the chance of burning. Slowly grill each thigh until they begin to brown, turning 2-3 times to prevent burning. Brush remaining miso-soy mixture on chicken halfway through cooking and repeat until the thighs an internal temperature of 165°. Remove from grill and serve immediately with scallions, cucumber and rice.

    Main Course
    5 ingredients or less, chicken, entrees, grilled, miso, soy

    Specialty Ingredients

    Kishibori Shoyu – Premium Artisinal Japanese Soy Sauce, Unadulterated and without preservatives Barrel Aged 1 Year – 1 bottle – 24 fl oz

    Organic Kyoto Shiro White Miso Paste by Namikura Miso Co. (2.2 pound)

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  • Fall Vegetable Hash

    Ever crave some good greasy spoon diner hash? You know, the kind loaded with onions and garlic, with tons of crispy-edged potatoes? Let me know in the comments if you’re with me!

    In this recipe, I substituted half of the classic white potato for sweet potatoes. This not only lowers the amount of carbs on the plate, but boy is it colorful! The addition of kale and onion, makes it a great, hearty fall breakfast or brunch. Leaving the peel on the white potatoes gives this dish a bit of a classic “homefry” bite.

    Add the kale towards the end of cooking to maintain some of the “crunchy” integrity of the green. It makes for a nice contrast of texture! Add a fried egg (or 4) to complete the meal and make it totally brunch worthy

    Wholesome eating should not be boring. Add this to your meal prep rotation! Swap all of your white spuds for sweet potatoes to easily convert this recipe to paleo/whole 30/keto friendly!


    Fall Vegetable Hash

    • 1 medium sweet potato (diced)
    • 1 russet potato (small diced)
    • 2 cloves garlic (minced)
    • 1 medium red onion (small diced)
    • green bell pepper (small diced)
    • 1 1/2 cups kale (chiffonade)
    • 1/2 tsp paprika
    • tt salt and pepper
    • 1/4 c neutral vegetable oil
    • 4 eggs

    1. Bring a large cast iron skillet to medium heat. Add 2 tablespoons of oil. When oil begins to heat, add both varieties of diced potato. Stir potatoes to coat with oil, then let fry undisturbed, to encourage browning, about 5 minutes. Adjust heat as needed to prevent burning. When potatoes have begun to brown, use a spatula carefully lift and flip potatoes, to uncrowned side. Let them sit undisturbed for another 2-3 minutes.

    2. Turn heat to medium high, add garlic, onion and bell pepper to potatoes. Season with salt, pepper, paprika and stir to combine. Sauté until onions/peppers begin to caramelize, moving often to prevent burning. Add kale and fold into hash. cook until kale is just wilted. Remove from heat and adjust seasoning before seasoning. Serve immediately by topping each serving with a fried egg.

    3. Notes **to fry an egg**: add remaining oil to a non stick or stainless still frying pan. Bring pan to medium heat. Crack a whole, unscrambled egg into to the pan. Allow egg to pop and edges to begin to rise before flipping, about 2 minutes. Season with salt and pepper, and use a spatula to gently flip egg over. Repeat seasoning. Cook until desired donees and serve immediately.

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  • Mediterranean Style Trout Pasta De la Mer

    It’s a total coincidence that i chose to write a recipe for an all-black pasta on october 31st. Squid ink pasta looks creepy but has a neutral taste that can be used in any pasta application. I chose to keep the theme with mediterranean pasta de la mer, with canned smoked trout, heaps of shaved garlic, and lots of lip-smacking briny capers.

    The beauty of this dish is the simplicity of the cooking and the melding together of the flavors. The sauce is based on two ingredients: butter and pasta water, as the starches from the water act as a thickener and binding agent while the butter acts an emulsifier. A key technique is removing the pan from the heat before adding butter prevents it from breaking and ensures a non-greasy sauce. Other than the pasta boiling pot, this meal is made in one pan.

    Lots of Americans seem to have an adverse opinion of canned fish (the exception being your average tuna). Canned does not mean low-quality! This method of preserved fish is a product more familiar in eastern and european cultures ranging from herring, salmon, mackerel, trout, sardines and more. Visit your local international grocery store and visit the polish, or greek isle!

    I regret not taking a photo of these product. Worry not however. This meal will be replicated in the near future. I will update then.

    Mediterranean Style Trout Pasta De la Mer

    • 1 lb squid ink pasta
    • 1 tbsp olive oil
    • 1 12 oz can smoked trout
    • 2 cloves garlic (shaved)
    • 1 shallot (minced)
    • 1/4 cup capers ((reserve brine))
    • 1 juice lemon
    • 3/4 cup reserved pasta water
    • 3 tbsp quality butter (cubed and chilled)
    • 1/2 cup parsley (chopped)
    • 1/4 cup shaved pecorino romano or parmesan

    1. Salt water and boil pasta according to manufactures directions. Be sure to reserve directed boiling liquid for future use.

    2. Bring a large sautée pan to medium heat. Add oil, garlic and fry gently until garlic shavings begin to brown. Stir often to prevent burning. After garlic has browned, spoon from pan and set aside. do not discard oil.

    3. Reduce heat to medium low, add shallot to pan. Sauté until softened and aromatic. Add capers to the pan and heat through. Pour lemon juice, caper brine to mix. Add smoked trout and gently break up fillet using a spatula.

    4. Add pasta and reserved pasta water and fold together until other ingredients are incorporated. Pasta water will begin to simmer and thicken. At this point, remove from heat, and add butter. Fold pasta until butter melts and a sauce begins to form.

    5. Remove from heat fold in garlic shavings, chopped parsley and plate.

    6. Top with pecorino romano and serve immediately with crusty bread

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  • Curried Winter Squash Soup

    What did you do with all those pumpkin scraps from yesterday? Hope not throw them away!!

    Use any smooth winter squash- calabaza, butternut, corn or pumpkin, to create this spiced winter squash soup. When i did my culinary internship in france, my chef featured a variation of this soup to be served as an amuse bouche [shout out to chef simon, this was a small grain compared to the plethora of things he taught me]. His key to creating a flavorful base, is to gently roast the spices in oil before adding the aromatics. This technique “blooms” the natural oils in the spices that can be tasted in every spoonful of your soup. I encourage you to try this method in any recipe that requires you to its a comforting soup that is done in a little over an hour and the perfect way to warm up on a cool day.

    This recipe can easily be converted to a vegan dish, by replacing the creme fraiche for coconut cream.

    Curried Winter Squash Soup

    • 3 t olive oil
    • 1 t ground turmeric
    • 1 t ground coriander
    • 1 t garam masala
    • 1 t ground cumin
    • 1 t paprika
    • 1 lb butternut, acorn or other winter squash
    • 1/2 lb carrots (peeled + cubed )
    • 1 large onion (sliced )
    • 2 leeks (diced )
    • 3 cloves garlic (whites chopped )
    • 3 cups carrot juice, or vegetable stock (crushed )
    • 1/2 c crème fraîche or coconut cream (s/p tt)

    1. In a large saucepan, add oil and spices on medium heat. Gently swirl the pot until spices begin to sizzle become aromatic. Add onions, garlic and leeks and sweat until soft. Lower heat, add squash and carrots and cover.

    2. Remove from heat and let cool for 5 minutes. Transfer soup to blender and blend until smooth and velvety. Add more juice/stock if needed. Transfer back to pot and season to taste.

    3. Once topped, transfer to refrigerator to set for 30 min. Remove from refrigerator and medallions are ready to serve. store in airtight container with parchment between layers. Keep in a cool dry place, or in the refrigerator.

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  • Red Thai Curry Noodle Soup

    If you’re a fan of thai food, this is a staple you’ll love to have in your collection. Use simple and fresh ingredients to put together a soup that’s perfect for any season. Bonus: I love to eat it when experiencing a cold, as the chilis and ginger are great for cleaning your sinuses. With that being said, this is a spicy soup!!! The coconut milk mellows out the heat of the red curry paste without completely taking away the heat. If you’d like a milder soup, I recommend removing the seeds and membrane from your thai chilis or only using de-seeded red jalapeño instead of thai chili and sambal olek paste.

    Noodle Me Baby

    Though any asian style noodle is okay for this recipe, rice noodles are recommended. Rice noodles are more common in thai cooking, and they create a light chew that’s perfect for this soup. Thai rice noodles can be found at any asian grocery store or online. I have provided an amazon link below for thai noodles under $4!

    Prep your Paste

    You must prepare the red curry paste before proceeding with the soup recipe. The further prepped in advance the better the flavor. Refrigerate for storage and use the paste for this soup, in sauces or as a marinade. Using vegetable stock makes this recipe completely vegan, though adding chicken or shrimp would befit the flavors of this soup! Switch out the veggies, fresh herbs and toppings as you’d like to customize your soup.


    Red Thai Curry Noodle Soup

    Red Curry Paste

    • 3 cloves garlic
    • 1 2 inch piece fresh ginger
    • 1 red bell pepper (seeded and chopped)
    • 1 medium onion (chopped)
    • 2 thai red chilis or 1 red jalapeño
    • 2 tbsp harissa chili paste

    Red Curry Soup

    • 1/4 c red curry paste
    • 2 tbsp oil
    • 1 medium onion (sliced)
    • 2 c broccoli (cut into florets)
    • 10 oz can heart of palm (drained)
    • 1 12 oz can full fat coconut milk
    • 1.5 (6 cups) quarts vegetable or chicken broth
    • 1 12 oz package rice noodles (cooked according to manufactures directions)
    • tt salt
    • 1 jalapeño (thinly sliced (optional))
    • 1/2 c basil chopped
    • 1/2 c cilantro (chopped)
    • 1/2 c mint (chopped (optional))
    • lime wedges (for garnish)

    Red Curry Paste

    1. Combine all ingredients and puree in a blender or food processor until mixture resembles a thick paste. Store in a lidded jar for future use.

    Red Curry Noodle Soup

    1. In heavy bottomed 4 quart saucepan, add oil and bring to medium heat. Add red curry paste and sauté until paste begins to simmer, about 1 minute. Add onions and sweat until translucent.

    2. Next add vegetable/chicken broth and bring to medium-low heat. Add heart of palm, broccoli cover and continue to simmer to allow flavors to develop, and broccoli to cook, about 10-12 minutes.

    3. Reduce heat to low and add noodles. Allow noodles to heat through, about 2 minutes. Remove pot from heat, sir in coconut milk. Add in jalapeño, basil, cilantro and mint. Serve immediately in large bowls and top with extra jalapeños, herbs and lime wedges.

    Specialty Ingredients


    Sambal Oelek Chilli Paste 18oz

    Thai Kitchen Gluten Free Stir Fry Rice Noodles, 14 oz

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  • Barley Stuffed Acorn Squash

    A delightful twist on traditional mushroom risotto using hearty barley, complemented by the richness of baked acorn squash and the vibrant pop of pomegranate seeds. A heartwarming recipe perfect for any winter evening.

    recipe Inspiration

    This recipe was born out of a happy accident when I was experimenting with alternative grains. It all started with a spelt stuffing recipe that resulted in a delicious, albeit excessive, batch. To use up leftover veggies, I decided to fill an acorn squash with the remaining stuffing and topped it with parmesan cheese, pomegranate seeds, and kale. The outcome was fantastic. I decided to revisit the idea, but this time with mushroom risotto using barley to maintain a variety of flavors in the dish. The result? A delightful blend of creamy and chewy grains, housed within the warm embrace of baked acorn squash, accented with the bright sweetness of pomegranate seeds.

    Peach Cobbler Topping By Beyond a Foodie

    star ingredients

    Barley: A hearty grain that brings a creamy chew to this dish while harmonizing with the savory flavors of mushrooms, sage, and rosemary.

    Acorn Squash: Baked acorn squash serves as the perfect vessel for the risotto, adding richness and flavor.

    Dried Mushrooms: These add a deep umami flavor and rich texture to the barley risotto.

    Pomegranate Seeds: These little gems add a burst of brightness and a touch of sweetness to the savory mushroom risotto.

     

    Chef’s Notes

    Barley risotto is a wonderful departure from the traditional rice-based version. Using the same method of gradually adding hot broth to the grains and allowing it to be absorbed creates a chewy and creamy, not mushy, bowl of warmth. Baked acorn squash, with its rich and hearty flavor, serves as the perfect container for the risotto. Don’t worry if you don’t have acorn squash; any medium-sized winter squash will work beautifully. To make this recipe plant-based, use vegetable broth and a plant-based cream like cashew cream. Top it off with nutritional yeast or grated macadamia nuts in place of parmesan cheese.

    barley stuffed risotto acorn squash

    Meal Prep Tips 

    This peach cobbler topping can be made in advance and stored in the refrigerator for up to 2 weeks. To use, take out a portion of your filling and warm it up to use on your favorite breakfast. I love to use it on top my brown sugar bourbon oatmeal

    Watch Me make it

    full recipe

    Barley Risotto Stuffed Acorn Squash

    • parchment-lined baking sheet
    • medium saucepan
    • Sauté pan

    Acorn Squash

    • 1 medium acorn squash (rinsed)
    • 2 tbsp extra virgin olive oil (divided)
    • 2 tsp maple syrup

    Barley Risotto

    • 1.5 cups barley
    • 1/4 cup shallot (diced)
    • 2 cloves garlic (minced)
    • 1 tsp sage (minced)
    • 1 tsp rosemary (minced)
    • 1 oz dried mushrooms (small diced)
    • 4-5 cups vegetable stock or broth
    • 1/2 cup cream ((substitute cashew cream for vegan))
    • 1/4 cup parmesan cheese or nutritional yeast ((optional))
    • 2 tbsp parsley (chopped)
    • 1 cup pomegranate arils (for garnish)
    • tt salt and pepper

    Acorn Squash

    1.  Preheat oven to 375º. Halve and de-seed an acorn squash. On a parchment-lined baking sheet, place acorn squash flat-side up and drizzle the insides of the squash with 1 tablespoon of olive oil, and maple syrup. season with salt.

    2. Turn squash halves flat-side down, and bake until soft, about 40 minutes.

    3. Remove from oven cover, and keep warm until ready for assembly. Baked acorn squash can be cut into quarters if serving as a side dish.

    4. Meanwhile, prepare risotto. Bring vegetable stock, broth to a simmer in a medium saucepan. turn stock to low until ready to use.

    Barley Risotto

    1. Bring a sauté pan to medium heat. Add remaining olive oil, shallots, and garlic.

    2. Sauté until aromatic and translucent about 1-2 minutes. Add dried mushrooms to shallot/garlic mixture and season with salt and pepper.

    3. Fold dry barley into the pan and stir continually to toast grains without burning for about 1 minute.

    4. After toasting the grains, add your chopped rosemary and sage only enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine, and reduce heat to low, bringing mixture down simmer.

    5. Repeat as the liquid absorbs, by gradually stirring stock/broth into the risotto mixture about 1/3 cup at a time. Be sure to cover between adding liquid.

    6. After all stock is added, stir in cream (if using) and cheese/nutritional yeast. Remove from heat before assembling.

    Assembly

    1. *To assemble:* place acorn squash halves (or quarters), rind side down on plates or serving platter.

    2. Fill each squash section with hot barley risotto—top stuffed squash with chopped parsley, pomegranate arils and additional herbs/cheese.

    3. Serve immediately

    Drinks, Entrees
    American, Italian
    acorn squash, barley, butternut squash, carrots, fall recipes, pumpkin, risotto, soup series, spiced, thanksgiving, winter squash

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  • Kale & White Bean Soup

    When you’re craving something warm and filling, yet robust. This is your go-to. Light enough to keep you going through lunchtime. Being easy on your wallet is a lovely side effect as well. 

    With few ingredients, the ones that are on the plate (or in the bowl) have to shine bright. my version of this italian favorite calls for cannellini (also known as white kidney) beans. they have a tender texture and savory flavor that holds well in the soup. if you don’t have cannellini, any white bean will substitute just fine! Learn more about 4 different types of white beans[here](https://www.camelliabrand.com/4-types-of-white-beans-whats-the-difference/),  

    I opt for canned tomatoes over fresh, simply because they’re always in season. a fire-roasted variety ads an extra layer of smoky flavor to the broth. Last, kale! almost any variety will do, as long as it’s fresh! frozen kale may lose its crunch in the cooking process. Using fresh kale also allows this soup to hold well, and can even be made in advance for meal prep, or next-day entertaining.


    Kale & White Bean Soup

    • 2 tbsp olive oil
    • 2 cloves garlic (sliced)
    • medium onion (small diced)
    • bunch kale (stems removed, chopped)
    • 1 tsp dried oregano
    • 1 tsp ground fennel seed
    • 1 can fire roasted tomatoes
    • 1 15 oz can cannellini beans (rinsed and drained)
    • 1.5 qt. chicken or vegetable stock
    • tt salt and pepper

    1. Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.

    2. Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.

    3. Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.

    4. Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.

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  • Pozole Rojo & Breakfast

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    Pozole Breakfast Recipe

    This is more of an accident turned amazing breakfast. The day after making my original pozole recipe, I ended up over reducing my soup and ending up with an amazingly rich, flavorful chicken/hominy mix. I simply plated it up and topped with fried eggs. Replicate this breakfast by following the directions above except, reduce chicken stock to 1.5 cups. When cooking the soup base step, continue to simmer until almost all liquid is absorbed. Top with a fried egg and cilantro.

    Pozole Rojo & Breakfast

    • 2 medium guajillo chilies
    • 1 medium ancho chili
    • 2 jalapenos (diced)
    • 1 large onion (small diced)
    • 2 cloves garlic (crushed)
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 t olive oil
    • 1 12 oz can diced tomatos
    • 1 qt chicken or vegetable stock
    • 1 14 oz can hominy
    • 1 lb cooked boneless chicken, (shredded (optional))
    • tt kosher salt
    • cilantro, lime slices, cabbage, radish for topping ((optional))

    1. In a heatproof bowl, place dried chilies. Pour enough hot water over chilies to cover. Set aside to reconstitute for about 10 minutes after the chilies have softened, remove from the water (do not discard). Place chilis in a blender or food processor to puree, adding some of the reserved liquid until the mixture resembles a loose paste. Set aside.

    2. Place a 4-Quart sauce-pot on medium-low heat. Add oil, cumin, coriander and paprika to the pot and swirl until spices become aromatic. Next, add the onions and garlic and sweat until translucent. Add the chili paste and saute for 2-3 minutes. Add tomatoes, chicken stock, hominy, and chicken and simmer until flavors have developed about 25 minutes. Remove from heat. Adjust seasoning and divide into bowls while hot. Top with desired toppings and serve immediately.


    Juanitas Hominy Mexican Style, 25 oz (packaging may vary)

    Dried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes by Ole Rico

    Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Rico

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  • Easy Pizza Dough Recipe

    This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here, and the second one here.

    This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.

    I do recommend a pizza stone for this recipe, as it helps the dough form a “crunch on the outside, chewy on the inside” crust. If you don’t have one, a pizza tray or sheet pan lined with parchment do well also!

    Notes from the italian dish blog: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.

    Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.


    Easy Pizza Dough Recipe

    • 1.5 cups warm temperature water
    • 2.5 tsp instant yeast
    • 2 tbsp honey
    • 2.5 tsp kosher salt
    • 3 1/4 cups flour ((i use half bread flour and half regular ap flour))

    1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.

    2. Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.

    3. Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon – do not knead. Kneading is unnecessary.

    4. You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.

    5. Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.

    6. Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

    7. For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.

    8. Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.

    9. Allow to cool before slicing.

    Specialty Tools and Ingredients

    Unicook Heavy Duty Ceramic Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, 15×12 Inch Rectangular, 6.6Lbs

    Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk

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  • Sheet Pan Rosemary Maple Salmon

    If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!

    Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.


    Sheet Pan Rosemary Maple Salmon

    • 1 3 lbs side fillet of salmon
    • 1/4 c maple syrup
    • 1 tbsp rosemary (chopped)
    • 2 tbsp olive oil
    • 1 clove garlic (minced)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 medium red onion (thinly sliced)
    • 1/2 lb green beans
    • 1/2 lb wax beans ((optional))
    • 1/2 lb baby carrots
    • tt salt and pepper

    1. Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.

    2. In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.

    3. Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.

    4. Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.

    5. Let cool for 5 minutes before serving.

    Add Your Heading Text Here

    Butternut Mountain Farm 100% Pure Maple Syrup From Vermont, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt

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