No kneading, and all the sandwiches and toast you could ever want. Get ready to carb load.
Makes 2 loaves
3 1/4 cups bread flour
3 1/4 cups all-purpose flour
2 teaspoons instant or active dry yeast
1 1/2 tablespoon kosher salt
3 cups water
1. Combine flours, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. Cover with plastic wrap or a tea towel and let proof at room temperature for around 5 hours. At this point the dough can be used immediately, or covered with plastic wrap and kept in the fridge for up to two weeks.
2. On baking day, remove half of the dough from the bowl and return the remainder to the fridge. Turn the dough out on a floured surface and lightly knead 3–4 times. Shape dough into a rectangle approximately 8 in. x 12 in. Fold one third of the dough into the center, followed by the other third.
3. Place seam side-down in a buttered loaf pan. Cover and let rise for approximately 1 hour, or until the dough has doubled in size.
4. Preheat your oven to 450°. Dust the top of the dough with a little flour and score with a serrated knife. Bake for 30–35 minutes, or until the top of the loaf has just begun to brown. Let cool for at least an hour before slicing.
Makes approximately 2 cups
- 1 1/4 cup hazelnuts
- 2 cups water
- 3 tablespoons baking soda
- 1 1/4 cup hazelnuts, roasted and peeled
- 5 ounces milk chocolate, chopped
- 5 ounces dark chocolate, chopped
- 6 tablespoons heavy cream
- 1 tablespoon butter, softened
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons confectionery sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Preheat oven to 350° F. Spread the hazelnuts out on a baking sheet and roast for 15 minutes, stirring every 5.
- When hazelnuts have finished roasting, bring 2 cups of water to a boil. (The water will fizz up when the baking soda is added to be sure to choose a large enough pot.) Prepare a separate bowl of cool water and set aside on the counter. Once the water on the stovetop is boiling, add 3 tablespoons of baking soda, followed by the hazelnuts. Boil for 3 minutes, drain, then add the hazelnuts to the bowl of cool water. Peel hazelnuts and discard skins.
- Blend hazelnuts in a food processor or blender until they form a thick, smooth paste. This should take approximately 5 minutes. It will be crumbly at first but the crumbs will begin to come together to form a butter. Add the butter, sugar, cocoa powder, salt, and extract. Continue to blend until smooth (approximately 1 to 2 minutes).
- Melt together chocolates and heavy cream in a double boiler, until a smooth ganache forms. Remove from heat and let cool for 5 minutes.
- Once ganache has cooled slightly, add it to the food processor or blender and blend until just combined (around 15 seconds). Transfer to jars and store in the fridge for up to 1 week. (The nutella will firm up slightly in the fridge, so let it sit out at room temp for approximately 30 minutes to soften the consistency.)
Makes about 2 cups
- 2/3 pounds red jalapeños and serranos (even mix of each), stems removed
- 1/3 pound green jalapeños and serranos (even mix of each), stems removed
- 1/2 pound partially green/partially red jalapeños and serranos (even mix of each), stems removed
- 6 garlic cloves
- 8 tablespoons dark brown sugar
- 1 1/2 teaspoon kosher salt
- 2 teaspoons smoked sea salt
- 1/2 cup distilled white vinegar
- 3/4 teaspoons xanthan gum
- Place peppers, garlic, sugar, and salts in your food processor and pulse until finely chopped. Transfer mixture to a clean jar, then cover and let sit at room temperature. (I use a mason jar with the lid screwed on very loosely. You want to give your mixture a little breathing room, so don’t screw the top on too tight. Alternatively, you could forgo the jar/lid combo and just use a bowl and plastic wrap.) Store in a dark, dry place.
- Check the jar every day for fermentation. (This should begin after 2 to 3 days, but might take a little longer in colder, drier weather.) Once you begin to see some bubbly liquid-y magic at the bottom of the jar, fermentation has begun. Stir the mash each day, until it is no longer rising in volume from the fermentation. (This should take 5 to 7 days.)
- Transfer the mash to your food processor/blender, add the vinegar, and puree until very smooth. Strain the mixture through a fine mesh sieve, stirring and mashing it through until all that remains are seeds and larger bits of peppers. Return the sauce to the clean bowl of your food processor or blender, and sprinkle xanthan gum over top. Pulse until the gum is incorporated and the sauce has thickened. Transfer to food-safe squeeze bottles or an airtight container and store in the fridge for up to six months.
Makes 1 1/2 cups
- 2 cups raw almonds
- 2 tablespoons honey
- 1-2 tablespoon neutral oil
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sea salt
- Spread two cups of raw almonds out on a rimmed cookie sheet. Roast in a 325° oven for 15-20 minutes, until they puff a bit and smell incredibly fragrant.
- When they’re nicely browned, remove pan from oven and let the almonds cool for a few minutes. You want them to be warm, not piping hot.
- Once the almonds are cool enough to handle, tumble them into a bowl of a food processor. If almonds are unsalted, add 1/2 teaspoon of fine sea salt. Pulse seven or eight times, until you’ve got a fine almond meal.
- Add a tablespoon of nut or neutral oil (I have a bottle of walnut oil in my fridge and use that for all nut butter projects) and run the motor for 30-45 seconds. Stop, remove the lid and scrape the almonds down and off the bottom of the processor bowl.
- Repeat the process of running the motor and scraping the bowl four or five times, until the almonds look drippy and spreadable. Add another tablespoon of oil if they look dry.
- Add honey and ginger.
- Taste and add more salt, if necessary.
- When the almonds have formed a butter, scrape the spread into a pint jar (it won’t be quite full) and refrigerate. Use within three to four weeks.
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
2 oil-packed anchovies, very finely chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/4 teaspoon sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)
Salt and pepper
- Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Whizz until puréed.
- When all of the oil is incorporated, pour the mixture into a mixing bowl. Whisk in your cream; it’s okay if it looks a bit stripe-y.
- Stir in your chopped basil, parsley, tarragon, and shallot.
- Add salt + petter
- Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days.