CRUSTY ROASTED GARLIC ROSEMARY BREAD

February 21, 2022

Last week we had Portland’s “February Fake Out” of sunshine and mid-60s which sent our garden into Spring mode with the peonies and tulips coming up and the crocus and rosemary blooming. Now we are heading back into the freezing temps for a few days so I’m baking some bread!

I love using home grown ingredients so I snipped a few branches from our gorgeous rosemary bush and threw a head of garlic in the oven. Roasting a head of garlic takes a little time but the end result is definitely worth it. Slowly roasting garlic will caramelize it bringing out a rich and a mildly sweet flavor and giving it a satisfying chewy texture - perfect for bread - and will leave your kitchen smelling so good. The garlic can be roasted day of or before so plan on this step prior to starting the dough.

This bread is so easy with NO kneading. I didn’t use my stand mixer for this but will try next time to see if it makes a difference.

WHAT YOU’LL NEED:
1 head of garlic - roasted & chopped
Olive Oil
Salt
Pepper
2 1/2 teaspoons active dry yeast
1 teaspoon honey
1 1/4 cup 100° water
2 teaspoons salt
2 tablespoons chopped fresh rosemary
3 cups flour

DIRECTIONS

Roasting the Garlic:

Preheat over to 400°

Cut the top off the top of an entire head of garlic and place on a sheet of foil.

Drizzle a little bit of olive oil on top and sprinkle a pinch or two of salt and a bit of fresh pepper.

Wrap foil around tightly, pinching at the top, and place on middle rack in oven.

Roast for approx. an hour to hour and half to desired caramelization.

Set aside to cool.

The Dough:

In a large bowl mix together yeast, honey and water. Let is sit for 10 min until foamy.

Mix in chopped rosemary and garlic, and salt.

Slowly add in flour while mixing with a wooden spoon until dough appears to mixed and a bit flakey.

Drizzle olive oil over the top and lightly coat the dough to make sure all sides are covered.

Place a clean dish towel over the top of the bowl and let proof for an hour - dough will double in size.

Gently tip the dough out onto a floured surface without smooshing any of the air bubbles out.

Carefully fold in each side, turning, and repeating about 4 times and then place in floured bowl, seam side down.

Cover again and let sit for 30 min while the oven pre-heats to 450° with a dutch oven or oven-safe pot inside.

Place a sheet of parchment paper down and carefully tip the dough seam side up onto the sheet.

Carefully place the parchment paper with the dough into the pot and bake for 30 min, covered.

Remove lid and continue to bake for 20 min or until desired browning.

Let bread cool for at least 20 min and enjoy!

ELOTE SALAD

May 25, 2020

Happy Memorial Day! Staying home? Perfect time to BBQ!
Having lived in Los Angeles from birth up to about three years ago, warmer weather reminds me sitting in its urban parks with sprawling views of the DTLA skyline and the sounds of the bells from street vendors hustling their goods. And if you have ever spent the afternoon lounging along Echo Park Lake, you know I am talking about: Elote.
Elote is an amazing and simple recipe of sweet corn mixed with rich seasonings making it the perfect savory snack. But, it’s not the easiest to share with friends and can be a bit messy. So, with summer creepin in I have made it into a grilled salad which is a perfect dish to BBQ at home or to be enjoyed on its own.

What You Need:

4-6 Ears Yellow Corn - Shucked (can use canned/frozen corn, too)
Mini Bell Peppers - sliced
1 Jalapeno - seeds removed, Chopped
A few thin slices Red Onion - Chopped (to taste)
Cilantro - Chopped
Crema Mexicana
Cojita Cheese
Salt
Pepper
Granulated Garlic
Oregano
Smoked Paprika
Chili Powder
Cayenne Pepper - optional

What To Do:

Heat BBQ to high.
Once the corn is shucked and all strings removed, lather each ear with a decent amount of butter, salt, and pepper.
Place each ear on grill and rotate until grilled to taste.
*If using canned/frozen corn - heat a skillet on high with butter. Sautée and brown until desired.

Let cool until easy to hold.
Carefully cut off kernels from corn with a sharp knife.
Add in cut vegetables and season to taste and stir till combined.
Add in crumbled cojita cheese to desired amount. (I suggest going light and then adding more if needed)
Drizzle in crema mexicana right before serving and stir again.
Garnish with additional cilantro, cojita, and chili powder.
Serve immediately!

MISO CAULIFLOWER FRIED RICE

June 3, 2019

Okay, okay. We all know cauliflower has been a thing for a minute and so has had cauliflower fried rice.. but have you tried it with miso? We have been obsessed with Red Shell’s Miso Dressing and have been looking for excuses to add it to just about anything I can.

In an effort to eat less grains, I thew together this simple dinner that only packed a lot of flavor and protein but it’s also low carb and very filing and is great for dinner and left overs for lunch the next day. I thew in my favorite mix of vegetables and adding a little miso and this easily became one of my favorites dishes.

What you'll Need:
Head of Riced Cauliflower
1lb Ground Turkey
1/2 Red Onion - sliced
4-5 Mini Bell Peppers -sliced
1 Zucchini - sliced
Hand Full Broccolini - chopped (Florets will work, too)
1 Jalapeño - chopped (optional)
2 Eggs - whipped
2-3 tbs Red Shell Miso Dressing
2 tbs Olive Oil - separated (or sesame/coconut oil)
Salt
Pepper
Garlic

What To Do:
Heat a 1tbs olive oil over med-high in skillet until hot and then add ground turkey. Cook until browned but not fully cooked. Remove and set aside in a bowl. Remove any excess water and fat in pan.

Add a bit more olive oil and heat until slightly smoking.
Add in sliced onion and a pinch of salt and stir and let cook sweating.
(I prefer sliced over diced with red onion - the longer strips give such good flavor.)

Add in additional vegetables in order of: peppers, zucchini, broccolini, jalapeño. Add a little salt and give everything a quick stir before adding in the next one.
Sautée until veggies are semi soft.