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ALEXANDRA'S KITCHEN
Simple Roasted Asparagus with Balsamic and Parmesan. Last week, in preparation for a chat with Margaret Roach all about asparagus, I found myself scouring my favorite seasonally organized cookbooks, namely Canal Continue Reading. Simple Roasted Asparagus with Balsamicand Parmesan. ».
SIMPLE SOURDOUGH CIABATTA BREAD Sourdough Ciabatta, Step by Step: Gather your ingredients: bread flour, water, salt, and a sourdough starter. For this recipe, you’ll need: 100 grams sourdough starter, 360 grams water, 450 grams flour, and 10 grams salt. It’s 80% hydration. Mix together the water, sourdough starter, and salt. Add the flour and mix to form a stickydough ball.
TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE) Tzatziki is a Greek yogurt- and cucumber-based condiment, typically seasoned with herbs such as mint and dill, garlic, and lemon. I grew up eating it with this chicken souvlaki, but I find it to be a nice match for both meat and vegetarian dishes alike:. Roasted Eggplant Salad (a favorite summer meal!); Mushroom and Sweet Potato Veggie Burgers (an old favorite!) RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN Assemble the salad: In a large bowl, combine the toasted walnuts, the toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. WHY IS MY SOURDOUGH SO STICKY? Sourdough that has risen by 50% in volume. To prevent dough from over-fermenting: Let the dough rise in a clear, straight-sided vessel (such as this one).Unlike a bowl, a clear straight-sided vessel allows you to see the bubble activity throughout the dough, but also lets you accurately see how much the dough has grown in volume. SIMPLE SOURDOUGH BREAD, STEP BY STEP Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. SIMPLE SOURDOUGH FOCACCIA BREAD RECIPE Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a SIMPLE SOURDOUGH PIZZA CRUST: STEP-BY-STEP GUIDE Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals.Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough BUTTERMILK BLUEBERRY BREAKFAST CAKE Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of thebuttermilk. Stir.
THE BEST, EASIEST FOCACCIA BREAD RECIPE Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.ALEXANDRA'S KITCHEN
Simple Roasted Asparagus with Balsamic and Parmesan. Last week, in preparation for a chat with Margaret Roach all about asparagus, I found myself scouring my favorite seasonally organized cookbooks, namely Canal Continue Reading. Simple Roasted Asparagus with Balsamicand Parmesan. ».
SIMPLE SOURDOUGH CIABATTA BREAD Sourdough Ciabatta, Step by Step: Gather your ingredients: bread flour, water, salt, and a sourdough starter. For this recipe, you’ll need: 100 grams sourdough starter, 360 grams water, 450 grams flour, and 10 grams salt. It’s 80% hydration. Mix together the water, sourdough starter, and salt. Add the flour and mix to form a stickydough ball.
TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE) Tzatziki is a Greek yogurt- and cucumber-based condiment, typically seasoned with herbs such as mint and dill, garlic, and lemon. I grew up eating it with this chicken souvlaki, but I find it to be a nice match for both meat and vegetarian dishes alike:. Roasted Eggplant Salad (a favorite summer meal!); Mushroom and Sweet Potato Veggie Burgers (an old favorite!) RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN Assemble the salad: In a large bowl, combine the toasted walnuts, the toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. WHY IS MY SOURDOUGH SO STICKY? Sourdough that has risen by 50% in volume. To prevent dough from over-fermenting: Let the dough rise in a clear, straight-sided vessel (such as this one).Unlike a bowl, a clear straight-sided vessel allows you to see the bubble activity throughout the dough, but also lets you accurately see how much the dough has grown in volume. SIMPLE SOURDOUGH BREAD, STEP BY STEP Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. SIMPLE SOURDOUGH FOCACCIA BREAD RECIPE Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a SIMPLE SOURDOUGH PIZZA CRUST: STEP-BY-STEP GUIDE Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals.Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough BUTTERMILK BLUEBERRY BREAKFAST CAKE Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of thebuttermilk. Stir.
THE BEST, EASIEST FOCACCIA BREAD RECIPE Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. SLOW COOKER GIGANTE BEANS slow cooker gigante beans slow cooker gigante beans add beans, onion, red pepper flakes, parmesan rind, garlic & thyme. step 1 add salt, oil & crushed tomatoes. step 2 step 3 add water. stir. cook on high for 8-12 hours. step 4 stir in chopped parsley. step 5 serve with polenta. (recipe below) enjoy! garnish THE EASIEST FRENCH APPLE TART This unpeeled-apple tart recipe is a dream come true. Made with fresh honey crisp apples, it’s so easy, so pretty, and so delicious. RECIPES FOR MEMORIAL DAY WEEKEND Instructions. Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary. In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE) Tzatziki is a Greek yogurt- and cucumber-based condiment, typically seasoned with herbs such as mint and dill, garlic, and lemon. I grew up eating it with this chicken souvlaki, but I find it to be a nice match for both meat and vegetarian dishes alike:. Roasted Eggplant Salad (a favorite summer meal!); Mushroom and Sweet Potato Veggie Burgers (an old favorite!) LIFE-CHANGING UDON NOODLES If you are under the impression you need to spend hours toiling over a pot of bones to make a highly seasoned broth to then make a good bowl of noodles, you must make Hetty McKinnon’s “life-changing” udon noodles from her latest book To Asia, With Love. The broth is made with three ingredients — vegetable stock, soy sauce, and mirin — and after it comes to a simmer, it’s done. ONE BOWL ORANGE RICOTTA POUND CAKE This one-bowl orange-ricotta pound cake is a winter favorite. Made with oil, it comes together quickly, and is moist and delicious! SIMPLE BAKED HAM WITH BROWN SUGAR GLAZE Baked Ham Best Practices. Cook 10 minutes a pound at 325ºF. Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time. During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice. HOMEMADE PIZZA DOUGH RECIPE (TONS OF TIPS!) To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat. HOW TO MAKE SCHUG (ZHUG) SAUCE Here’s the play-by-play: Gather your ingredients. Toast whole cumin and coriander seeds: Grind the spices in a mortar and pestle: Remove the ribs and seeds from a few hot chili peppers: Zest and juice a lemon. Transfer chilies and garlic to a food processor and pulse. Add cilantro, parsley, ground cumin and coriander, lemon zest and juice SIMPLE SOURDOUGH PIZZA CRUST: STEP-BY-STEP GUIDE Transfer to a straight-sided vessel (if possible) and let rest for 30 minutes. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals.Cover the vessel. Let it rest for 6 to 12 hours (see recipe notes for timing) or until the doughALEXANDRA'S KITCHEN
A food blog with mostly simple, sometimes fussy, always seasonalrecipes.
SIMPLE SOURDOUGH CIABATTA BREAD Last month, while posting a photo of this brioche loaf on Instagram, I posed a question: If 2020 was the year of banana bread and focaccia, what will be THE bread of 2021?. Which bread, I asked, did everyone want to learn how to make most? Of all the responses, which included everything from fougasse to hoagie rolls, a crusty baguette was the most frequently cited, ciabatta following closely RECIPES FOR MEMORIAL DAY WEEKEND A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class, and although we broiled the burgers (as opposed to grilling them), the whole exercise made me excited for the outdoor cooking season ahead: the charred, smoky flavors, the array of creamy, herby, spicy condiments, the olive oil grilled bread, the bubbling, berry desserts mounded with scoops of vanilla ice cream. RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN To make the crumbs: Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. WHY IS MY SOURDOUGH SO STICKY? Sourdough that has risen by 50% in volume. To prevent dough from over-fermenting: Let the dough rise in a clear, straight-sided vessel (such as this one).Unlike a bowl, a clear straight-sided vessel allows you to see the bubble activity throughout the dough, but also lets you accurately see how much the dough has grown in volume. ESSENTIAL TOOLS AND EQUIPMENT FOR SOURDOUGH BAKING 5. Rice flour. I sprinkle a little bit of rice flour on the flour sack towel before placing the shaped dough on it. It’s purely for looks — I like the contrast of the dusting of white flour against the auburn hue of the bread, and rice flour doesn’t burn the way wheatflour does.
THE CASE FOR MAKING CAKES WITH OIL Holiday Baking at the Vischer Ferry General Store. 1. Orange and Olive Oil Cake: This was the cake that introduced me to olive oil-basedcakes, and it
ALEXANDRA'S KITCHEN
A food blog with mostly simple, sometimes fussy, always seasonalrecipes.
SIMPLE SOURDOUGH CIABATTA BREAD Last month, while posting a photo of this brioche loaf on Instagram, I posed a question: If 2020 was the year of banana bread and focaccia, what will be THE bread of 2021?. Which bread, I asked, did everyone want to learn how to make most? Of all the responses, which included everything from fougasse to hoagie rolls, a crusty baguette was the most frequently cited, ciabatta following closely RECIPES FOR MEMORIAL DAY WEEKEND A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class, and although we broiled the burgers (as opposed to grilling them), the whole exercise made me excited for the outdoor cooking season ahead: the charred, smoky flavors, the array of creamy, herby, spicy condiments, the olive oil grilled bread, the bubbling, berry desserts mounded with scoops of vanilla ice cream. RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN To make the crumbs: Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. WHY IS MY SOURDOUGH SO STICKY? Sourdough that has risen by 50% in volume. To prevent dough from over-fermenting: Let the dough rise in a clear, straight-sided vessel (such as this one).Unlike a bowl, a clear straight-sided vessel allows you to see the bubble activity throughout the dough, but also lets you accurately see how much the dough has grown in volume. ESSENTIAL TOOLS AND EQUIPMENT FOR SOURDOUGH BAKING 5. Rice flour. I sprinkle a little bit of rice flour on the flour sack towel before placing the shaped dough on it. It’s purely for looks — I like the contrast of the dusting of white flour against the auburn hue of the bread, and rice flour doesn’t burn the way wheatflour does.
THE CASE FOR MAKING CAKES WITH OIL Holiday Baking at the Vischer Ferry General Store. 1. Orange and Olive Oil Cake: This was the cake that introduced me to olive oil-basedcakes, and it
MIXED BERRY GALETTE WITH FOOLPROOF PASTRY This mixed berry galette is incredibly easy to make and couldn’t be more summery or delicious. The homemade pastry dough is buttery and flaky and truly is foolproof to assemble. Make this recipe using whatever fruit is in season, though it’s particularly good with amix of berries.
RECIPE SEARCH
40+ New Year’s Eve Recipes: Drinks, Crostini, Dips, Finger Food &More
HOLIDAYS ARCHIVES
From make-ahead meals, to easy finger food recipes, and crowd-pleasing seasonal favorites celebrate the season with these holiday delights. SIMPLE SOURDOUGH BREAD, STEP BY STEP Sourdough Baking Resources. Sourdough Troubleshooting: This post addresses 4 common mistakes people make when baking sourdough bread and answers many FAQ’s as well.; Feeding Your Sourdough Starter; If you are just getting started with sourdough, you might want to start here: sourdough focaccia, a simple recipe which requires no tricky shaping or scoring, no preheated Dutch ovens, etc. LIFE-CHANGING UDON NOODLES If you are under the impression you need to spend hours toiling over a pot of bones to make a highly seasoned broth to then make a good bowl of noodles, you must make Hetty McKinnon’s “life-changing” udon noodles from her latest book To Asia, With Love. The broth is made with three ingredients — vegetable stock, soy sauce, and mirin — and after it comes to a simmer, it’s done. SIMPLEST SLOW COOKER CHICKPEAS Notes: Plan ahead: If you start these early in the morning (7 or 8 am), they likely will be ready by dinner time, but all beans cook at different rates, and if your beans are old, they may take as long as 10 hours to cook. If you want to speed the process up, soak the beans in cold water over night. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don’t HOW TO MAKE SCHUG (ZHUG) SAUCE Schug (pronounced skoog, sometimes spelled zhug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It’s a blend of herbs, chilies, and toasted spices. THE BEST ZUCCHINI BREAD With its perfectly moist texture, brown sugar flavor, and super-soft crumb, this is the easiest and best-ever zucchini bread recipe. SIMPLE SOURDOUGH FOCACCIA BREAD RECIPE Simple sourdough focaccia. There's no complicated shaping or scoring here; no preheated and heavy dutch ovens. This is a great beginner'ssourdough recipe.
THE BEST, EASIEST FOCACCIA BREAD RECIPE What Makes The Best Focaccia? I’ll spare you all the details of the various experiments and skip straight to what I’ve found creates the best focaccia, one that emerges golden all around, looking like a brain, its surface woven with a winding labyrinth of deep crevices: high hydration, refrigerated dough. This is nothing novel—many bakers extol the virtues of the cold fermentationALEXANDRA'S KITCHEN
Recipes for Memorial Day: The Best Homemade Buns, Simple Slaw, Blueberry Cobbler & More. A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class, and although we broiled the burgers (as opposed to grillingRECIPE SEARCH
40+ New Year’s Eve Recipes: Drinks, Crostini, Dips, Finger Food &More
SIMPLE SOURDOUGH CIABATTA BREAD Sourdough Ciabatta, Step by Step: Gather your ingredients: bread flour, water, salt, and a sourdough starter. For this recipe, you’ll need: 100 grams sourdough starter, 360 grams water, 450 grams flour, and 10 grams salt. It’s 80% hydration. Mix together the water, sourdough starter, and salt. Add the flour and mix to form a stickydough ball.
SIMPLEST SLOW COOKER CHICKPEAS Place all of the ingredients into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 8 to 10 hours or until the beans are done. Note: All beans cook at a different rates. Start checking at the 4-hour mark. They likely won’t be done, but if SIMPLE SOURDOUGH FOCACCIA BREAD RECIPE Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a VEGAN "TUNA" SALAD SANDWICH Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. Add tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions (if using), celery, pickle, capers, salt, pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. THE CASE FOR MAKING CAKES WITH OIL 4. One-Bowl Orange-Ricotta Pound Cake: The original recipe for this one calls for butter, and it’s delicious, but oil allows it to come together in a snap. This one’s flavored with Grand Marnier—so good. 5. Geri’s Applesauce Yogurt Cake: A dear friend and THE BEST OVERNIGHT BRIOCHE CINNAMON BUNS Instructions. In a large bowl, whisk together the flour, salt, sugar and yeast. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. THE BEST, EASIEST FOCACCIA BREAD RECIPE Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. CHICKPEA SALAD WITH CILANTRO-LIME DRESSING Make the dressing:Place the cilantro, lime or vinegar (or both), olive oil, garlic, mustard, 2 teaspoons of the sugar, turmeric, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc. Make the salad:Place cooked chickpeas in a large bowl. Add mincedonion.
ALEXANDRA'S KITCHEN
Recipes for Memorial Day: The Best Homemade Buns, Simple Slaw, Blueberry Cobbler & More. A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class, and although we broiled the burgers (as opposed to grillingRECIPE SEARCH
40+ New Year’s Eve Recipes: Drinks, Crostini, Dips, Finger Food &More
SIMPLE SOURDOUGH CIABATTA BREAD Sourdough Ciabatta, Step by Step: Gather your ingredients: bread flour, water, salt, and a sourdough starter. For this recipe, you’ll need: 100 grams sourdough starter, 360 grams water, 450 grams flour, and 10 grams salt. It’s 80% hydration. Mix together the water, sourdough starter, and salt. Add the flour and mix to form a stickydough ball.
SIMPLEST SLOW COOKER CHICKPEAS Place all of the ingredients into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 8 to 10 hours or until the beans are done. Note: All beans cook at a different rates. Start checking at the 4-hour mark. They likely won’t be done, but if SIMPLE SOURDOUGH FOCACCIA BREAD RECIPE Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a VEGAN "TUNA" SALAD SANDWICH Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. Add tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions (if using), celery, pickle, capers, salt, pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. THE CASE FOR MAKING CAKES WITH OIL 4. One-Bowl Orange-Ricotta Pound Cake: The original recipe for this one calls for butter, and it’s delicious, but oil allows it to come together in a snap. This one’s flavored with Grand Marnier—so good. 5. Geri’s Applesauce Yogurt Cake: A dear friend and THE BEST OVERNIGHT BRIOCHE CINNAMON BUNS Instructions. In a large bowl, whisk together the flour, salt, sugar and yeast. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. THE BEST, EASIEST FOCACCIA BREAD RECIPE Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. CHICKPEA SALAD WITH CILANTRO-LIME DRESSING Make the dressing:Place the cilantro, lime or vinegar (or both), olive oil, garlic, mustard, 2 teaspoons of the sugar, turmeric, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc. Make the salad:Place cooked chickpeas in a large bowl. Add mincedonion.
MIXED BERRY GALETTE WITH FOOLPROOF PASTRY This mixed berry galette is incredibly easy to make and couldn’t be more summery or delicious. The homemade pastry dough is buttery and flaky and truly is foolproof to assemble. Make this recipe using whatever fruit is in season, though it’s particularly good with amix of berries.
SIMPLE SOURDOUGH BREAD, STEP BY STEP Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice.HOLIDAYS ARCHIVES
From make-ahead meals, to easy finger food recipes, and crowd-pleasing seasonal favorites celebrate the season with these holiday delights. RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN Assemble the salad: In a large bowl, combine the toasted walnuts, the toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. WHY IS MY SOURDOUGH SO STICKY? Sourdough that has risen by 50% in volume. To prevent dough from over-fermenting: Let the dough rise in a clear, straight-sided vessel (such as this one).Unlike a bowl, a clear straight-sided vessel allows you to see the bubble activity throughout the dough, but also lets you accurately see how much the dough has grown in volume. ESSENTIAL TOOLS AND EQUIPMENT FOR SOURDOUGH BAKING Sharp Bread Knife. Crusty loaves require a good, sharp knife. This one is attractive and reasonably priced. This one is a little more expensive, but also nicely designed and sharp. 2. A large bowl for mixing the dough. Something like this is nice because it’s clear, which makes it easy to read the scale. 3. SIMPLEST SLOW COOKER BLACK BEANS Instructions. Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark — all slow cookers are different andtimes
FOOLPROOF HOMEMADE BAGELS RECIPE Whisk together the water and barley malt syrup: Add the liquid ingredients to the flour, salt, and instant yeast, and knead for 90 seconds: Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. On the left: just-mixed dough.On
HOMEMADE RHUBARB SCHNAPPS Instructions. Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka. Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often. Strain schnapps into a THE BEST, EASIEST FOCACCIA BREAD RECIPE Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.* About
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ALEXANDRA'S KITCHEN
A food blog with mostly simple, always seasonal recipes. 5 SECRETS TO FOOLPROOF BREAD BAKINGName
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FIRST TIME VISITING? START HERE → VEGAN ONE-POT GINGER-SCALLION RAMEN NOODLES 13 WINTER SQUASH RECIPES TO MAKE RIGHT NOW EASY THAI CHICKEN SATAY WITH COCONUT RICE RAW COLLARD GREEN SALAD WITH ROASTED DELICATA SQUASH, ALMONDS, &PARMESAN
October 9, 2019
Last week, my friend Deb sent me a recipe for a kale salad she had made for Rosh Hashanah. Everyone, she wrote, raved. I made it promptly and was reminded: Roasted garlic = complete goodness. Delicata squash = so pretty, so tasty, so low maintenance. In some ways, it's no surprise the salad ...Read the Post
Posted By: alexandraIn: Collard
Greens , Fall
, Kale
, Salads
, Thanksgiving
, Winter
, Winter Squash
SPICY, SMOKY, STOVETOP VEGETARIAN CHILISeptember 30, 2019
Last Greek Easter while standing around the lamb turning on a spit, a few of my cousins confessed: They had become mostly vegetarians. They had been making my meaty weeknight chili recipe without the meat. These admissions, I should note, didn't stop anyone from fighting overthe crispy ...
Read the Post
Posted By: alexandraIn: Fall
, Gluten-free
,
Vegetarian
, Winter
SOFT & CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIESSeptember 25, 2019
Yesterday, Jeffrey Larsen's Gluten-Free Baking at Home made its way into the world. It's filled with 100+ recipes for gluten-free cakes, cookies, scones, breads, biscuits and more. And while it is a goldmine for anyone on a gluten-free diet who loves baking (and/or eating treats!), the many tips and ...Read the Post
Posted By: alexandraIn: Cookies
,
Gluten-free
ONE-POT THAI CHICKEN CURRYSeptember 22, 2019
This one-pot Thai chicken curry is incredibly flavorful and easy. After sautéing an onion and making a simple sauce with spices, curry pastes, tomatoes, and coconut milk, you add the chicken to the pot and transfer it to the oven. In just about an hour, it will be done! The sauce is plentiful, so ...Read the Post
Posted By: alexandraIn: Chicken
, Dinner
, Fall
, Gluten-free
,
Spinach , Winter
EGG TACOS WITH ROASTED POBLANO AND CORN SALSA + EXCELLENT MAIL-ORDERFLOUR TORTILLAS
September 18, 2019
Good tortillas are hard to find. Flour tortillas can be gummy; corn tortillas often taste like sawdust. The corn-flour hybrids, I think, are the best. A few years ago, I discovered one from Whole Foods, which I loved: it had a soft texture and nice corn flavor. But the formula, as far as I can ...Read the Post
Posted By: alexandraIn: Breakfast
, Corn
, CSA
, Dinner
, Eggs
, Fall
, Peppers
, Recipe Type
, Sauces & Dressings, Season
, Special Diet
, Summer
, Vegetarian
,
Weeknight Dinners
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