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No-Knead Sourdough Bread

No-Knead Sourdough Bread 1/4 C Sourdough starter (50 grams)1⅓ C Water, room temperature (300 grams)3 C Bread flour, high protein (400 grams)1¼ tsp Salt (1 ¼ teaspoon)Cooking oil spray (8 grams)Rice flour Place pinch bowl on digital scale and measure 8 grams of salt. Set aside.Place mixing bowl on digital scale and add 50 grams of starter.Leaving the mixing bowl on the scale, turn scale off and back on again to zero out the weight, or use the Tare feature. Add 300 grams of water. Stir with wooden spatula to dissolve.With mixing bowl still on the scale, turn scale off and back on again to zero out the weight. Add 400 grams of bread flour and the 8 grams of...

Sourdough Crackers with Olive Oil and Herbs

Sourdough Crackers with Olive Oil and Herbs 200 grams about 1 cup mature (discard) sourdough starter60 grams all-purpose flour (about 1/2 cup)60 grams whole wheat flour (about 1/2 cup)12 grams rye flour (about 2 Tablespoons)32 grams extra virgin olive oil (about 3 Tablespoons)1 Tbsp dried herbs de Provence½ tsp fine sea saltkosher salt (medium grain, for topping) In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.Cut the dough...

Tuscan Tuna and White Bean Salad

Tuscan Tuna and White Bean Salad 6 oz can of tuna packed in spring water15 oz can of cannellini or Great Northern white beans (rinsed and drained)½ cup olive oil (extra virgin )½ cup red onion (chopped)1 small Zest and juice1/3 cup kale (chopped into bite-sized pieces)1/3 cup arugula (chopped)1/3 cup flat Italian parsley (chopped)Tabasco or other hot sauce to taste½ teaspoon freshly ground black pepperSalt and more extra virgin olive oil to taste Drain the tuna and place in a large mixing bowl.Add beans and stir gently to combine.Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.Add Tabasco, black pepper and salt to taste.Store covered in the refrigerator for up to one week. Allow...

Pasta Primavera

Pasta Primavera 3 cloves garlic1 shallot3 tbsp olive oil1 zucchini (spiralized)1 carrot (spiralized)1 lb linguini pasta½ tsp red pepper flakes2 tbsp butter1 cup pasta water½ cup freshly grated Parmesan & Romano cheese1 tbsp Salt plus a pinchChopped flat parsley and basil for garnish In a large pot of water add 1 tbs. salt and bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain but do not rinse.Smash garlic and add pinch salt to release oils. Finely dice the shallot.Spiralize zucchini & carrot using the thin blade to create strands of vegetables similar in size to the pasta.In large skillet, over low heat, sauté garlic and shallot in olive oil about 2 minutes....

Prime Rib – Merola Style

Prime Rib - Merola Style 6 lb roast-ready bone-in prime rib roast (ribs cut off and tied to roast)1 Tbsp olive oil1 Tbsp Dijon prepared mustard1/4 cup all-purpose flour3/4 tsp freshly ground black pepper3/4 tsp salt3/4 tsp paprika1/4 tsp onion powder1/2 tsp garlic powder1/8 tsp celery seed Pat meat dry with paper towels. If time permits, allow meat to air dry (uncovered in a non-reactive pan) in the fridge for up to 48 hours.Remove from refrigerator and allow the meat to come to room temperature, about 1 hour. Score the fat by dragging a sharp blade through it at about 1/8-inch-deep to allow seasonings better absorption into meat.Preheat oven to 425°F (220°C). Line a roasting pan with aluminum foil, or, I...

White Pesto Pasta

White Pesto Pasta ½ Cup WalnutsKosher salt4 oz Fresh Ricotta1 lemon (zested)1 Garlic Clove (finely grated)2 tsp Oregano (finely chopped)2 oz. Parmesan (finely grated, about 1½ cups, plus more for serving)¼ cup Extra-Virgin Olive Oilblack pepper (Freshly ground )1 lb. Tube- or Rod-shaped Pasta (such as rigatoni or spaghetti) Preheat oven to 350°.Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes.Let cool, then finely chop.Bring a large pot of generously salted water to a boil.Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and parmesan in a large bowl until well combined.Add olive oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated.Season pesto with salt and pepper.Cook pasta...

Nanaimo Bars

Nanaimo Bars Crust8 Tbsp Butter (unsalted, melted)1/4 Cup Sugar (granulated)1/3 Cup Cocoa Powder (Unsweetened , Dutch-process cocoa preferred)1 large Egg1 Cup Coconut (Sweetened or Unsweetened )1/2 Cup Chopped Walnuts or Pecans1 tsp Vanilla Extract2 Cups Graham Cracker Crumbs (made from about 13 whole crackers)Directions:Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan.To make the crust:Place all of the crust ingredients (butter, sugar, cocoa powder, egg, coconut, walnuts or pecans, vanilla and graham cracker crumbs in a mixing bowl and beat at medium speed just until thoroughly combined.)Press the mixture into the prepared pan and bake for 10 minutes.Remove the pan from the oven and set it aside to cool.Filling8 Tbsp Butter (Unsalted at room...

Mom’s Best Friend Brownies

Mom's Best Friend Brownies 3 Tbsp Butter2 Tbsp Oil4 oz Semisweet chocolate (coarsely chopped)3/4 Cup Packed Dark Brown Sugar1/4 Cup White Sugar2 tsp Vanilla1/2 tsp Fine Salt2 Eggs (large, cold)1/4 Cup Cocoa Powder3/4 Cup Flour1/4 tsp Baking Soda Position rack in the lower third of the oven and heat oven to 325° F.Grease an 8 by 8-inch baking pan and make a brownie sling with aluminum foilMelt the butter, oil and semisweet chocolate in a microwave-safe bowl.In a mixing bowl, combine the sugars, vanilla, and salt.Add the melted chocolate.Add eggs, beat vigorously until fully incorporated and batter is thick and glossyAdd cocoa powder, flour, and baking soda and stir just until it disappears.Bake 30-40 minutes or until it passes the toothpick test.Store...

Soft Anisette Cookies

Soft Anisette Cookies Cookie Ingredients:3 Eggs4 tsp Baking Powder2 tsp Anise Extract3/4 cup Sugar4 cups Flour3/4 cup Vegetable Oil1/2 cup MilkGlaze Ingredients:2 cups Powdered Sugar (sifted)3-4 Tbsp Milk1 tsp Anise Extract Cookie Directions:Preheat the oven to 350°.Line 2 baking sheets with parchment paper.In a large bowl, beat together the eggs, sugar, extract and baking powder.Add the vegetable oil and milk.Add the flour, one cup at a time.Mix until well combined.Chill the dough for 20 minutes to help with stickiness.Pinch off walnut-sized pieces of dough, and roll smooth between your palms.Arrange the balls of dough 2 inches apart on the baking sheets.Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.Remove from...

Almond Cookies

Almond Cookies 7 oz Almond Paste (grated)3/4 Cup Powdered Sugar1 Egg (large, separated)1 Tbsp plus 2 tsp Almond Flour1 Cup Almonds (Thinly sliced, slightly crushed (optional))4 oz Bittersweet Chocolate (optional) Buzz together the almond paste and powdered sugar. Mix until the texture of fine crumbs.Add egg white and almond flour. Buzz until dough becomes a smooth paste.Form dough into log, wrap in parchment paper and plastic wrap.Refrigerate (or freeze) until firm.Preheat oven to 350 °.Slice log into disks.Bake 14-16 minutes or until light golden in color.Cool for 5 minutes.Layer cookies between sheets of wax paper in an airtight container for up to 5 days. Recipe can be found here

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