As promised... here are the recipes from the Holiday Mart Craft Night 2015!
No Knead Bread:
INGREDIENTS
- 3 1/3 cups unbleached all-purpose flour (about 17 ounces)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups room temperature water
DIRECTIONS
- In a medium bowl, combine all the ingredients and mix until the dough is combined and has a shaggy, sticky texture (it's easiest to just get in there with your hands and do the job).
- Cover the bowl with lightly greased plastic wrap and let it sit at room temperature for 12-18 hours. It will get puffy and bubble.
- Scrape down the sides of the dough and let it gentle deflate. Turn it out onto a lightly greased piece of parchment paper and using your hands (lightly grease them if the dough is sticking too much) pat it into a thick oblong shape.
- Fold one of the long edges to the middle. Fold the other long edge over the top, forming a thick log. Take one short end and fold it in toward the middle and repeat with the other short end - basically like folding up a blanket or towel.
- Carefully and quickly flip the mound of dough over so the seams are on the bottom. Cover with lightly greased plastic wrap and let rise until puffy and doubled, about 2 hours.
- About 30-45 minutes before the dough is ready, heat the oven to 450 degrees. Place a 6- to 8-quart heavy cast iron pot (like the popular enamel covered ones) in the oven as it heats and let it stay there for 30-45 minutes.
- When the dough is ready, remove the pot from the oven and take off the lid. Lift up the corners of the parchment paper and set the bread and parchment paper right into the pot. Cover with the lid and return to the oven to bake for 30 minutes.
- Remove the lid from the pot and bake for another 10-15 minutes until the top of the loaf is browned and lovely.
- Carefully grab the corners of the parchment paper and remove the bread to a wire rack to cool completely.
Salad:
Arugula
fresh squeezed lemon juice
olive oil
kosher salt
toasted pinenuts
parmesan or pecorino cheese
There is no recipe for this salad, just add olive oil, slat and lemon juice until it tastes good to you. Add cheese and pinenuts. Serve immediately
Chicken Wild Rice Soup:
3 cans chicken broth
2 cups water
1/2 cup uncooked wild rice
1/2 cup green onions
Cook 30 minutes, covered, on low
1/2 cup butter
3/4 cup flour
1/2 tsp Salt
1/2 tsp Poutlry seasoning
1/2 tsp pepper
2 cups half and half (or milk)
Add rice to mixture
Add 1 1/2 cups cooked chicken and 8 slices of bacon, cooked and broken.
Gently head, don't boil. Add more milk if it is too thick.
The other soup was the exact recipe from the Chicken Wild Rice Soup except the flour/butter/milk mixture is traded out for 2 cups of heavy cream. Also, add carrots!
