Tag Archives: bread

Garlic knots

Makes 12

  1. 9 cloves garlic
  2. 6tb butter
  3. 10oz flour
  4. 1/2tb instant yeast
  5. 1tsp salt
  6. 3/4 cup ice water
  • Cook garlic, 1tb butter and 1tsp water in a 8in skillet on low heat for 8-10 minutes or until straw-colored. Take off-heat, add remaining butter and stir until melted and strain, reserving garlic.
  • Pulse 3-5 in processor 4-5 times. With processor running, and ice water, 1tb butter and garlic. Continue processing until dough forms and becomes elastic, about 1 minute.
  • Knead dough briefly. Rise 1-1.5 hours.
  • Form dough into a 12in x 6in rectangle. Cut 12 6in x 1in strips and cover while forming knots. Roll strip out to 14in. Form into a U-shape. Tie into a overhand knot with a 1-1/2in loop. Wrap one end over the top of loop and one end under the bottom of the loop. Press one end in the center of the loop and pull the other end through the center. Rise 1-1.5 hours or refrigerate  for up to 16 hours and rest at room temperature for 1 hour.
  • Bake in the center of a 500 degree oven for 5 minutes. Brush with 2tb butter, rotate  and continue baking for 5 minutes. Brush with remaining butter, sprinkle with salt and cool for 15 minutes. Serve.

 

Cheesy mushroom bacon bread pudding

Serves 4-6

  1. 8oz bread, cut into 1in cubes
  2. 8oz bacon
  3. 8oz leek, sliced 1/2in thick
  4. 1lb mushrooms, sliced
  5. 1-3/4oz parmesan
  6. 1/3 cup parsley
  7. 2tsp thyme
  8. 6 eggs
  9. 2 cups milk
  10. 1 cup cream
  11. 4tb gruyere
  • Toast bread in a 350 degree oven until lightly toasted and set aside.
  • Meanwhile, render bacon and set aside. Discard all but 2tb fat and cook leeks for 5 minutes. Set aside with bacon. Cook mushrooms in 2 batches for 5 minutes each, set aside with bacon and leek and let cool.
  • Add 5-7 to mixture. Whisk 8-10 and mix in. Fold in bread. Transfer to a 9in baking dish, top with gruyere and bake at 350 degrees for 40-60 minutes. Serve.

Bacon and eggs pizza

Serves 6

  1. 6 slices bacon
  2. 1lb pizza dough, room temperature
  3. 1tb olive oil
  4. 4oz small-curd cottage cheese
  5. 1/4tsp oregano
  6. 8oz mozzarella, shredded
  7. 1oz parmesan
  8. 6 eggs
  9. 2 scallions
  • Roast bacon on a rack at 400 degrees for 15 minutes and set aside. Reserve 2tb fat.
  • Brush 1tb reserved fat over a room-temperature rimmed 15in x 11in baking sheet. Roll out dough and transfer to sheet. Brush edges with olive oil and bake at 500 degrees for 5 minutes.
  • Combine 4-5 and remaining 1tb bacon fat and spread over dough, laving a 1in  border. Top with reserved bacon and 6-7. Clear 6 spaces in mixture and add eggs. Bake for 9-10 minutes. Cool for 5 minutes, add scallions and serve.

Yorkshire puddings

Replace fat with oil to make vegetarian

Makes 12

  1. 3 eggs, room temperature
  2. 1-1/2 cup milk, room temperature
  3. 7-1/2oz flour
  4. 3/4tsp salt
  5. 3tb rendered fat from roast
  • Whisk 1-2 in a large measuring cup. Whisk in 3-4. Cover and sit at room temperature for 1-3 hours.
  • Whisk 1tb fat into batter. Divide remaining fat into a 12-cup muffin tin and place in a 450 degree oven for 3 minutes or until fat begins smoking. Quickly remove tin, add batter and return to oven for 20 minutes. Do not open oven at any point.
  • Reduce oven to 350 degrees and continue baking for 10 minutes or until puddings are golden brown. Remove from oven and poke hole to release steam. Remove from tin and serve immediately.

Bulk egg in a hole

Serves 6

  1. 6 slices sandwich bread
  2. 5tb butter
  3. 6 eggs
  • Spread one side of bread with half of butter and cut 2-1/2in holes from the centers. Add remaining butter to a baking sheet preheated in a 500 degree oven and toast butter-side up on bottom rack for 3-5 minutes, flipping bread and rotating sheet after 2 minutes.
  • Place baking sheet in a second room-temperature baking sheet, add eggs to holes and place back in oven on the top rack for 4-6 minutes or until whites are barely set, rotating sheets after 2-1/2 minutes.
  • Transfer sheets to rack and rest for 2 minutes. Serve.

Optional: Mix 2tsp hot sauce to half of butter before spreading on bread and top eggs with 1/2 cup jack cheese

Eggs Benedict

Serves 6

  1. 12tb butter, room temperature
  2. 12 eggs + 6 yolks, whole eggs divided among 4 small cups
  3. 1/2 cup boiling water
  4. 2tsp lemon juice
  5. 1/8tsp cayenne pepper
  6. 2tb vinegar
  7. 1tsp salt
  8. 6 english muffins, split
  9. 12 slices canadian bacon
  • Whisk butter and egg yolks in a double-boiler over barely simmering water. Whisk in water. Continue whisking constantly until mixture reaches 160 degrees, about 7-10 minutes. Add 4-5 transfer to measuring cup and cover. Sauce can rest at room temperature for about an hour.
  • Fill a 12in non-stick skillet with water and 6-7. Bring to a boil, add eggs simultaneously, cover, take off-heat and rest for 6 minutes.
  • Meanwhile, broil muffins for 2-4 minutes. Add bacon and continue broiling for 1-2 minutes. If necessary, reheat sauce in microwave at 50 percent power for about a minute, stirring every 10 seconds.
  • Divide eggs over muffins and bacon. Top with 1-2tb sauce and serve.

Fattoush

Serves 4

  1. 5tsp za’atar
  2. 1/2 cup olive oil
  3. 2 6in pitas, cut into 1in pieces OR pita chips
  4. 1 romaine heart, halved and sliced 1/2in thick
  5. 1 red onion, sliced
  6. 2 persian cucumbers, quartered lengthwise and cut into 1/2in pieces
  7. 1 cup cherry tomatoes, halved
  8. 1 cup cilantro
  9. 1 cup parsley
  10. 1/2 cup dill
  11. 1/2 cup basil
  12. 4oz feta
  13. 3tb lemon juice
  14. 2tsp honey
  • Mix 4tsp za’atar and 1/3 cup oil and brush over pitas. Bake at 350 degrees for 12-15 minutes, tossing halfway. Set aside.
  • Toss 4-12. Combine remaining za’atar and oil with 13-14 and toss in salad along with pita chips. Serve.