Walnut Pesto

INGREDIENTS

• 1/3 cup walnuts
• 2 large garlic cloves, roughly chopped
• 2 cups gently packed fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup extra virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

From Once Upon a Chef

Carne Asada Marinade

Spencer Jackson

 3/4 cup orange juice

1/4 cup lemon juice

1/4 cup lime juice

1/4 cup soy sauce

1/2 cup olive oil

1 T paprika

1 T black pepper

1 t oregano

1/4 t red pepper flakes

1/2  t salt

1 bunch cilantro finely chopped 

Tracey’s Waffles

1Tbsp cream cheese
1egg
1Tbsp almond flour
Bit of salt
1/4 tsp baking powder
1/2 tsp water
Blend in a blender.

Sourdough Bread

• From The Clever Carrot
• 
  
• Ingredients

• 50 g (1/4 cup) bubbly, active starter*
• 2 cups water
• 9 g (1 1/2 tsp) fine sea salt
• 500 g (4 1/4 cups) all purpose flour

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INSTRUCTIONS

Make the Dough

In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes. 

After the dough has rested, work the dough into a ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten.

TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go.

Bulk Rise

Cover the bowl (damp towel or plastic wrap) and let rise overnight at room temperature. This will take about 10 to 12 hours at 68 F. The dough is ready when it no longer looks dense and has doubled in size. If using a standard 8-inch bowl, the dough will rise about 1/2 way up the sides.

Optional Step: about 1 hour into the bulk rise, do 1 set of stretch and folds. Repeat 1 hour later. This will increase the overall volume of the bread.

Shape the Dough

The following morning, line a small bowl with a cotton or linen cloth. Sprinkle with flour.

You’re going to shape the dough twice to build extra strength.

Preshape

Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle. Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes. 

Final Shape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.

Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.

Second Rise

The dough needs to rise again. Rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size.

Preheat your oven to 425. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Score the Dough

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.

Bake the Dough

Bake the dough on the centre rack for 40 minutes, covered. Remove the lid, and continue to bake for 20 minutes uncovered. 

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture

Skinny Taste Bagels

INGREDIENTS

• 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
• 2 teaspoons baking powder, make sure it's not expired or it won't rise
• 3/4 teaspoon kosher salt, use less if using table salt
• 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky
• 1 egg white, beaten (whole egg works fine too)
• optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

INSTRUCTIONS

Oven Method:

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
• Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
• Top with egg wash and sprinkle both sides with seasoning of your choice.
• Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting