Tag Archives: side

English muffin loaf

Makes 1 loaf

  1. 390g bread flour
  2. 7g yeast
  3. 6g salt
  4. 6g sugar
  5. 1/2tsp baking soda
  6. 1-1/2 cups whole milk, warmed to 120 degrees
  7. Cornmeal
  • Whisk 1-5. Whisk in milk. Cover and rise for 30 minutes or until doubled.
  • Grease a 8-1/2in x 4-1/2in loaf pan and dust with cornmeal. Transfer dough to pan, cover and rise for 30 minutes.
  • Bake at 375 degrees for 30 minutes or until internal temperature reaches 200 degrees, rotating halfway. Remove from pan and cool on rack for 1 hour. Slice and toast before serving.

 

Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Honey-mustard coleslaw

Serves 6-8

  1. 2lb head green cabbage, quartered, cored and thinly sliced to make about 12 cups
  2. 1/2b salt
  3. 1/2tb sugar
  4. 1/2 cup spicy brown mustard
  5. 4tb honey
  6. 3tb chives
  7. 2tb mayo
  • Toss 1-3 and drain for 1 hour or until it had released about 2tb water, stirring and pressing down occasionally.
  • Whisk remaining ingredients, mix with cabbage and chill for 1 hour. Serve.

Stuffed tomatoes

Serves 6

  1. 6 8-10oz tomatoes, about 3in in diameter
  2. 1tb sugar
  3. 4tb panko
  4. 4-1/2tb olive oil
  5. 1 onion, sliced
  6. 2 cloves garlic
  7. 1/4tsp red pepper flakes
  8. 8oz spinach, chopped
  9. 1 cup couscous
  10. Zest of 1 lemon
  11. 3oz or 3/4 cup gruyere
  12. 1tb red wine vinegar
  • Remove and reserve 1/2in off top of tomatoes. Transfer pulp to a strainer and reserve 2/3 cup juice, discarding solids; add water if needed. Combine sugar with 1/2tb salt, sprinkle in inside of tomatoes and drain for 30 minutes.
  • Meanwhile, toast panko in 1/2tb oil for 2-3 minutes and set aside.
  • Cook onion in 2tb oil for 5 minutes. Add 7-8 for 1 minute. Add spinach and cook until wilted. Add 10-11 and tomato water, cover, remove from heat and rest 7-10 minutes or until liquid is absorbed. Mix with 1/2 cup gruyere.
  • Dry tomatoes and tops and sprinkle with salt and pepper. Fill tomatoes with couscous mixture, about 1/2 cup each. Mix remaining gruyere with panko and divide over tomatoes, about 1tb each.
  • Place tomatoes into¬† a 13in x 9in baking dish along with tops (do not add tops back onto tomatoes) and bake at 375 degrees for 20 minutes. Mix vinegar with remaining oil, drizzle over tomatoes, replace tops and serve.

Basil salad vinaigrette

Makes 1-1/2 cups and dresses 2 quarts salad greens

  1. 3/4 cup olive oil
  2. 2 cups chopped basil
  3. 4tb red wine vinegar
  4. 4tb water
  5. 1 shallot
  6. 1 clove garlic
  7. 2tsp mustard
  • Heat 4tb oil with 1 cup basil on medium heat until bright green, about 3 minutes. Set aside for 5 minutes.
  • Process 3-7. Add and process remaining oil and basil-oil mixture. Add and process remaining basil.

 

Watermelon, cucumber, feta and basil salad

Serves 4-6

  1. 3lb watermelon, cut into 1in cubes
  2. 1/2tb sugar
  3. 1 shallot, sliced
  4. 3tb white wine vinegar
  5. 1/4tsp red pepper flakes
  6. 1 English cucumber, peeled, seeded, quartered lengthwise and cut into 1/2in pieces
  7. 1/2 cup kalamata olives, chopped
  8. 3tb olive oil
  9. 3oz feta
  10. 1/2 cup basil
  • Toss watermelon with 1tsp sugar and drain for 30 minutes. Meanwhile, combine and rest 3-5 with remaining sugar.
  • Toss watermelon with 6-7. Whisk oil into shallot mixture and toss with watermelon. Chill for 1/2 to 4 hours.
  • Toss with 9-10. Serve.

Bread and butter pickles

Makes 1 quart

  1. 1-1/4 cups seasoned rice vinegar
  2. 4tb water
  3. 2 cloves garlic, halved
  4. 1/2tsp turmeric
  5. 1/4tsp peppercorns
  6. 1/4tsp mustard seeds
  7. 1lb cucumbers, sliced 1/4in thick
  8. 5 sprigs dill
  • Bring 1-6 to a boil. Pour over 7-8. Let cool and refrigerate for 3 hours. Lasts 1 week.