Take a bite, a bite of creamy peanut butter, disguised as a cookie bar. A bite that includes the subtle grit of brown sugar and the familiar crunch of an M&M. A bite for which closing your eyes and grinning might be an involuntary response.
No-Knead Beer Bread
Lately I can think of little else but homemade bread. When I enter a market I immediately seek out the bakery. If I’m lucky enough, I can even catch a whiff of fresh bread emerging from the oven, a scent so heavenly I’ve been known to swoon.
Recently, my swooning was confined to my home kitchen when I found myself extracting a finished loaf from my very own oven. My first attempt at no-knead bread resulted in a bland, if not beautiful, loaf that promptly found its way to the trash. But practice leads to perfection and while I won’t claim to be an expert (yet), I am very proud of the load you see pictured here.
For days on end it was my breakfast slathered in butter, my lunch doused in olive oil and layered with tomatoes and salt. With great effort, I even froze a few slices to test if the bread would emerge from the toaster oven as chewy and delicious as on day one; it did.
This recipe comes from the Cook’s Illustrated iPhone app and it’s flawless. The recipe attracted me for its flexibility; the first rise could be anywhere from eight to 18 hours, with nary an impact on the final product. Oh, and did I mention this recipe calls for beer? My single most favorite summertime beverage of them all lent an almost sourdough-like taste to the loaf, without requiring a sourdough starter.
You will need a Dutch oven or other ovenproof vessel, such as this one from Lodge.
Gluten-free update: Please visit this post for a similar no-knead gluten-free crusty bread.
What You Need:
15 ounces all-purpose flour, plus more for your work surface
¼ teaspoon rapid-rise yeast
1 ½ teaspoons salt
7 ounces room temperature water
3 ounces beer (like cooking with wine, I went for a brew that I’d actually drink: Stone IPA. You could also use non-alcoholic beer.)
1 tablespoon white vinegar
What You Do:
- Combine dry ingredients in a large bowl, one big enough to allow the dough to rise. Fold in the wet ingredients, using a spatula to mix the dough and scrape up the flour that gets stuck to the bowl. You’ll eventually have a sticky, gooey ball. Cover the bowl with plastic wrap and leave be at least overnight or up to 18 hours (I love that part).
- Plop dough onto a lightly floured workspace and knead 10 to 15 times while forming into a ball. Lightly spray with olive oil or cooking spray and set aside in a clean bowl for a second rise of 2 hours.
- Preheat oven to 500° at least half an hour or more before baking. Place a large Dutch oven with lid into the oven during the preheat stage. Once the dough is ready, carefully remove the Dutch oven and plunk the dough inside. Lightly dust the top of the dough with flour (which gives it that lovely artisan look you see in the photograph).
- Drop the heat to 425° and bake covered for 30 minutes, then uncovered for another 20 or 30 minutes, or until the loaf begins to brown. You can test for doneness with a thermometer; it will read 210° when done.
- Allow to cool until room temperature before you dig in. Believe me, that’s the hardest part of this entire process.
Adapted from a recipe by Cook’s Illustrated.
Balsamic Vinaigrette
Summertime in San Diego is in full swing: the ponies are at Del Mar, the sun is shining through the marine layer, and the crowds are slowly returning home as the first day of school beckons from far and wide.
The earth is still producing her bounty in the guise of fresh lettuces that range from delicate greens so pale they’re almost white, to hearty leaves that stand up to powerful dressings packed with flavor.
Recently I pulled together a dinner for friends that featured pepper-rubbed grilled flank steak, a robust Zinfandel and some of the aforementioned greens. I spied a small tub of blue cheese at the back of my fridge and knew I wanted the taste of balsamic vinegar to round out the flavor palette.
I found a recipe by Emeril Lagasse on the Food Network site for a balsamic vinaigrette that comes together quickly and easily. There’s no need to search for your whisk, simply toss the ingredients into a screw-top jar and shake away. I used the time while shaking to pretend I was burning calories. A girl can dream, right?
What You Need:
¼ cup balsamic vinegar
3 garlic cloves, minced
2 teaspoons brown sugar
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¾ cup good quality olive oil
What You Do:
- Combine everything in a glass jar with a screw-top lid.
- Screw the top on tight and shake hard until emulsified.
- Dip a piece of lettuce in to test the taste, adjust the salt, and serve.
Adapted from a recipe by Emeril Lagasse.
I Had a Blast at BlogHer ’11
BlogHer ’11 in San Diego completely blew me away and exceeded any expectations I had about what I’d take away from the conference. I’d gone in hoping to meet some new bloggers, catch up with local blogger friends and learn a thing or two about how to improve my blog.
I learned so much more.
I learned that the power of a group is intoxicating, that tears of joy and pride can be had when you become a part of something bigger than yourself, bigger than life, really.
When Mary over at the Mama Mary Show tweeted one night asking me if I could dance, I replied back, “Um, sure,” thinking she was talking about a local dance class she takes with some local bloggers. Then I got a high priority email: “I am organizing a TOP SECRET flash mob to happen at lunch on Friday. LMK if you’re up for it.” Oh, yeah, baby! After just a few live rehearsals and countless views of the routine on the Flash Mob’s private Facebook page, I was ready. In fact, I was even promoted from the chorus to – gasp! – the opening dance team (you’ll see me on the video in the bright red-orange shirt). That’s Theresa of Rock On Mommies in front – the girl has the moves!
Along with my friend and fellow San Diego food blogger Kathy of Panini Happy, I learned how to cook the perfect risotto. The secret? Gently, but constantly, stirring the rice as it simmers with a rubber spatula, not a wooden spoon. This from a man who is so cool, he had a shiny black Escalade waiting outside the San Diego Convention Center for two days straight; a man born with an Italian mama and a wit only the British can achieve; a man who by his early thirties was the youngest chef to garner three Michelin stars in London. I’m talking about the fantastic Marco Pierre White, who made a challenging dish like risotto seem like mere child’s play. I also got to cook with Israeli-born Chef Einav Gefen who happily indulged my obsession with Israeli cooking and promised to email me her favorite cookbooks and recipes. Thank you to Knorr for providing the opportunity to cook alongside these international master chefs!
I learned that content is queen from none other than Ree Drummond, the charming and funny Pioneer Woman. Any woman who shares a picture of her husband’s rear in Wranglers is a woman I want to know.
I learned how to see the world in a new light. The brains behind BlogHer knew the food bloggers would be out in force, and for those of us not lucky enough to attend BlogHer Food in Atlanta, there was plenty of food-related content. Penny De Los Santos was there, and after viewing part of her CreativeLIVE photography session, I knew I would rush the stage if need be to get a seat at her table. Listening to Penny talk was inspiring and made me reexamine how I view my photography. For years, I’ve heard professional photographers say “make a picture.” As a 35+ year hobbyist, I “take pictures.” What’s the difference? It’s all in how you see the image. As Penny herself said, “You are really thinking about what you are seeing, how you are seeing it, and you begin to frame it, and implement all of those ideas into this one 125th of a second moment.”
Here, away from the hustle and bustle of BlogHer, was the opportunity I’d been waiting for to connect with food bloggers and get to know them beyond Twitter. The food was fantastic, too, and if you follow me on Instagram, you’ll know I went a bit overboard with the photos! BiCE Executive Chef Mario Cassineri was charming and welcoming, and served a barley risotto with lobster that was a food highlight (risotto, risotto…notice a theme here?).
Back home, I learned how much I missed the daily miscellaneous of family life. I welcomed the hugs that came from Little Gonzo Girl after three days away, and Mr. Gonzo whipped up a family favorite on Saturday night like it was no big deal after playing Mr. Mom for three days straight. My feet ached from the unfamiliarity of wearing heels, and my shoulders begged relief after hauling around bags of swag generously donated to all the attendees.
Sitting here in my office, quiet again with my dogs and the marine layer blanketing the coast, I kind of miss the chaos of the conference. There’s an empty spot on my wall that later today, thanks to Costco, will hold this photo, a reminder that bucket lists are meant to be made and mastered.
Homemade Kettle Corn
Some girls like chocolate. Me? I need salt. From chips to crackers to nuts to popcorn, I’m a snacker, through and through. My mom used to make popcorn on the stove when we were kids.
Her timing was perfect: just a few minutes before The Love Boat sailed to shore, she’d drop a few kernels into piping hot oil, wait for that first magical POP, then dump in the rest of the kernels before fluffy white perfection brust forth from her Revere Ware pot. A generous drizzle of butter came next, then the salt, sprinkled from on high, caught in the sweet stickiness of the butter and the hidden crevices of the corn. Like I said: perfection.
I still make popcorn on the stove in a Revere Ware pot (not my mother’s though, my sister got those; we have Mr. Gonzo’s family Reverse Ware, which we’ve used every day for years). In fact, Mr. Gonzo and I used to eat just popcorn for dinner, before little gg was born and we’d get home from work too late for dinner, but still hungry enough for a little something. But last Friday, I wanted to try something new.
Kettle corn. I’ve never met a bag of kettle corn I didn’t like. And if you’re lucky enough to live in Tucson, check out the kettle corn truck at the Reid Park Zoo; they use a strain of corn that pops up so big it boggles the mind. But since I’m not in Tucson and I had about 20 minutes before heading out with friends to Carlsbad Jazz in the Park, I decided to whip up this salty sweet snack perfect for kids and adults alike.
This recipe comes from Rachel Ray, but I added a little old-school Grandma Gonzo style to it. It’s easy, fast and oh-so yummy. Just watch the temperature of the oil so the sugar doesn’t burn. And use a big pot, enough to allow some room after the corn stops popping. If you find the sugar has burned the pan a bit don’t fret; just let the pot cool before soaking overnight in soapy hot water. It’s worth a little elbow grease to snack on something this good.
Homemade Kettle Corn
¼ cup canola oil
½ cup popcorn kernels
¼ cup sugar
1 teaspoon salt
- Add the oil and three kernels of corn to a large pot, at least 4-quarts or larger. Cover and heat over medium-high heat. The oil is hot once you hear three pops.
- Meanwhile, in a separate bowl, stir together the sugar and the remaining popcorn kernels. Slowly pour this into the pot, trying to get a consistent layer across the entire pot.
- Reduce the heat to medium to discourage burning the sugar.
- As the popcorn pops, gently shake the pot up and down and side to side, using oven mits and holding tight to the lid.
- Once the popcorn has stopped popping, which usually takes just a few minutes, remove from heat. In the same pot, add the salt and toss.
- Transfer to a large bowl, or individual popcorn bags, and serve immediately.
Adapted from a recipe by Rachel Ray.
Garlic Roasted Tomatoes
I guess I didn’t realize how much I love tomatoes until this moment. Looking back over the past month of posts, I see at least two other recipes that rely heavily upon tomatoes, dishes I could easily eat every day. So please forgive me as I indulge my tomato tastes once more with this any-time-of-year treat, roasted Roma tomatoes.
My mother once told me that Roma tomatoes are her favorite because, at least in California, you can get them 365 days a year and as long as you roast them, they’re sublime. This recipe comes from one of my few vegetarian cookbooks, Fast, Fresh & Green by Susie Middleton. It’s a clever, pretty book that’s categorized by method, and includes a valuable reference chart for quick-roasting almost any vegetable. Susie calls for plum tomatoes, and I think any meaty tomato would do. She’s quick to reassure you that whether you have 20 minutes or 40, this little side dish will be perfection itself, ideal as a side or a bread topper. Try it either way, and judge for yourself.
Garlic Roasted Tomatoes
2 pounds Roma tomatoes cut, cored and de-seeded
3 garlic cloves, sliced
About a ½ cup extra virgin olive oil
About a ¼ cup Balsamic vinegar
Salt
Freshly ground black pepper
Sugar
- Preheat the oven to 425°. Line a baking sheet with parchment paper if you have it; lightly smear a clean baking sheet with oil if you don’t.
- Place the tomato halves on the baking sheet, cut side up. Drop a slice of garlic into each cavity, generously douse with olive oil, drop a few drops of balsamic vinegar onto each half, then sprinkle with the salt, sugar and pepper to taste.
- Roast for at least 20 minutes, preferably longer, until the tomatoes begin to collapse and the garlic starts to brown. Remove from oven and let cool before serving.
Adapted from a recipe by Susie Middleton.
Coffee Balsamic Marinade
This is a marinade I turn to again and again when I’m short on time but want to pack a ton of savory flavor into meat. Most likely you’ve got everything in your pantry already: coffee, balsamic vinegar, brown sugar, olive oil, garlic.
Ideally I’d use a two-pound flank steak but the marinade works well with most beef. Be sure to allow the meat to marinade two to four hours; I’ve been known to prep this after breakfast for grilling that night. Use zippered freezer bags for convenience if you like.
Coffee Balsamic Marinade
2 teaspoons decaf coffee, ground (you can use regular if you prefer)
½ cup hot tap water
¼ cup balsamic vinegar
¼ cup brown sugar
1 tablespoon extra-virgin olive oil
3 garlic cloves, chopped
2 teaspoons freshly ground black pepper
1 teaspoon salt
- Combine all ingredients in a bowl and whisk together.
- Pour into a zippered freezer bag or covered bowl large enough to hold the meat.
- Marinade at least two hours, preferable longer.
- Grill or broil meat according to your tastes, discarding excess marinade.
Adapted from an old recipe from Tavolo.
Arugula Salad with Raspberry Dressing
Summertime salads really shine thanks to the abundance of fresh fruits and vegetables that can be yours for a song at any farmer’s market or fruit stand. With colors so vibrant and varied you think you’ve stumbled into a child’s jewelry box, summer’s bounty is ripe for culinary celebration.
This salad pairs ruby-red raspberries with the earthy bite of emerald-green arugula. Contrast comes from the creamy white of the goat cheese and the more refined pearl of the pear. With a color palette like this, you might be tempted to consider Christmas and indeed, this tasty salad is a gift.
The salad paired nicely with the yellowtail Mr. Gonzo grilled up last night, and could easily become a light brunch with some grilled chicken or salmon slices. Almonds would work well for crunch. I’m eager to try this with strawberries instead of raspberries, my favorite fruit, both for its sweetness and its affordability. I can imagine the strawberry dressing paired with blue cheese instead of goat cheese, with little crunchy crostini on the side. Add in a glass of chilled wine, an outdoor table set with fresh flowers surrounded by good friends…please excuse me while I slip into summer.
Goat Cheese & Arugula Salad with Raspberry Dressing
For the dressing:
1 cup raspberries (about one basket between the dressing and the salad)
2 tablespoons sugar
3 tablespoons grape seed oil
1 tablespoon red wine vinegar
½ teaspoon salt
1 teaspoon Dijon mustard
For the salad:
4 cups arugula, loosely packed
1 medium pear, chopped into bite-sized pieces
½ cup raspberries
¼ cup goat cheese
Raspberry dressing
- Combine the dressing ingredients in a food processor and pulse just until combined.
- In a large bowl, combine the salad ingredients through the dressing; toss lightly to combine.
- Drizzle the dressing over the salad and toss again. Serve immediately; arugula can wilt once dressed.
Adapted from a recipe by Once a Month Mom.
Rack of Lamb Persillade
Rack of lamb is one of those things that has always sounded horribly grown up to me, like wearing gloves to church or being a person who actually owns stockings. Considering I spent most of my time in Gap t-shirts and faded jeans, I just don’t seem like the type of girl who fancies herself a rack of lamb now and then.
But when your family (and by family, I mean parents) are coming for a visit, something special seems in order. And since my family (which I’ll extend here to include Mr. Gonzo) is willing to try anything once, I figured the time had come to move beyond beef to lamb.
Upon approach to the butcher counter at Henry’s I learned one thing that all who have cooked lamb before me already know: it’s expensive. Really expensive. Still, I’d placed my stake in the ground and there was no backing out now. Besides, I had a secret weapon in my arsenal.
Ina Garten. As mentioned previously here and here, she can do no wrong in my eyes. Cheese soufflé? No problem. Steaks seared to perfection? Ditto.
I used this recipe but dialed the ingredients back a bit because I used a smaller rack of lamb than the recipe called for.
I will say I had to increase the time and the oven temperature through no fault of the recipe or Ina herself. The reason? I didn’t completely defrost the meat. Yes, I bought a $40 piece of meat, changed my dinner plans at the last minute and froze it.
But the end result was still the same: tender, slightly sweet meat that paired perfectly with the roasted red potatoes and light salad I prepared on the side. And all that extra time we spent waiting for the meat to roast? That’s the sweet time in family life when the talk is easy and the memories come floating back.
If you’d like to try this method on a leg of lamb (which is less expensive than a rack of lamb), check out this recipe by Mark Bittman.
Rack of Lamb Persillade
2 cloves garlic
1 cup parsley
2 tablespoons butter, room temperature
½ cup breadcrumbs
2 tablespoons oil
Juice from one lemon
1 teaspoon lemon zest
1 ½ pound rack of lamb
- Preheat oven to 500°.
- Combine all ingredients except lamb in food processor, pulse to chop and combine. Add additional oil to moisten, if needed.
- With clean hands, pack the persillade onto the top of the lamb. Place in a roasting pan.
- Roast for 20 minutes or until done, which in my case was 40 minutes.
- Cover with foil and let rest for 10 minutes before serving.
Adapted from a recipe by Ina Garten.