Just A Bit Of Salt

A collection of food (and drink) related things.

(Quicker) No-Knead Bread

(Quicker) No-Knead Bread
makes 1 loaf

3 cups bread flour
3/4 teaspoon regular yeast (not instant) 
1 1/4 teaspoon salt
1 1/2 cups water

Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Mark Bittman calls it “shaggy.” Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.

When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have. (You can also proof your dough a little faster in the microwave!)

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don’t worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.

You can be really sure that the bread is done when an instant-read thermometerinserted into the side of the loaf reads 210-220°F.

haygirlhay: Crockpot Bourbon Baked Beans I’ll just be out back swimming in a vat of these bye.

haygirlhay:

Crockpot Bourbon Baked Beans

I’ll just be out back swimming in a vat of these bye.

Reblogged from I need an adult!

drmeg: gnomesweetgnome: Cheesy Cauliflower Tater Tots. YUM!

drmeg:

gnomesweetgnome:

Cheesy Cauliflower Tater Tots.


YUM!

Reblogged from Science in Heels

gastrogirl: piñata cookies for cinco de mayo.

gastrogirl:

piñata cookies for cinco de mayo.

Reblogged from saving the world one bit[e] at a time

chicken enchiladas

thai chicken enchiladas

thai chicken enchiladas

gastrogirl: speedy vegetarian cheese tortellini soup.

gastrogirl:

speedy vegetarian cheese tortellini soup.

Reblogged from Laura K. Dempsey

gastrogirl: beer and butternut squash mac and cheese.

gastrogirl:

beer and butternut squash mac and cheese.

Reblogged from saving the world one bit[e] at a time

gin drink

Dont Mind If I Do If creamy and floral is your cup of tea, try your hand at this smooth cocktail, created by Christopher Flett at Pourhouse in Vancouver BC. Be sure to shake fast and hard to create frothiness. 1/2 ounce Hendrick’s gin 1/2 ounce St. Germain Elderflower Liqueur 1/2 ounce simple syrup 3/4 ounce freshly squeezed lime juice 1 dash Fee Brothers celery bitters

Dont Mind If I Do

If creamy and floral is your cup of tea, try your hand at this smooth cocktail, created by Christopher Flett at Pourhouse in Vancouver BC. Be sure to shake fast and hard to create frothiness.

  • 1/2 ounce Hendrick’s gin
  • 1/2 ounce St. Germain Elderflower Liqueur
  • 1/2 ounce simple syrup
  • 3/4 ounce freshly squeezed lime juice
  • 1 dash Fee Brothers celery bitters

vegetarian brunch

Zucchini-Brie Breakfast Casseroles

Zucchini-Brie Breakfast Casseroles

appetizer vegetarian

Sauteed Asparagus Bruschetta with Crispy Shallots Serves 4 Bruschetta Ingredients 1 large multigrain baguette (I prefer whole-wheat, but sourdough works nicely) olive oil goat cheese 2 bunches asparagus (local is best) 2 large shallots, thinly sliced 2 tablespoons grapeseed oil (canola works as well) 1/2 lemon, juiced 2 tablespoons chopped fresh basil sea salt & pepper Mustard Sauce 1/4 cup whole grain mustard 2 tablespoons vegan mayo (or regular) 1 tablespoon white wine vinegar 1 tablespoon honey sea salt & pepper Instructions Slice the baguette on a bias (at a sharp angle) about 1/2 inch thick. Brush olive oil onto both sides of each slice, and toast in oven on broil until golden brown. Flip, then toast other side. In a small bowl (or squeeze bottle if you have it), whisk together mustard sauce ingredients. Taste for seasoning and adjust. In small skillet, heat grapeseed oil on medium-high. Add shallots and fry until brown, stirring occasionally. Be careful not to burn. Remove to paper towel. Remove woody stems from asparagus by snapping them off. There is a natural breaking point in asparagus, so it will break where it needs to. Slice the tips off, and set the edible stems aside*. Saute tips in olive oil, salt & pepper until slightly brown. Add a little water to the pan to steam a bit. Once the water evaporates, taste. They should be soft but not mushy. Continue to add water until desired tenderness. Remove to bowl, let cool just a little, then toss with lemon juice & basil, reserving just a little basil. To assemble, place a dollup of sauce on the plate for each piece of bruschetta. Spread a light layer of goat cheese on each toast, and top with asparagus tips and crispy shallots. Drizzle with one last little bit of olive oil, s&p, and a bit of basil. Plate on top of mustard sauce and serve at room temperature. Enjoy! *The stems are perfect for asparagus soup - so don’t throw them away! You can also grate them with a vegetable peeler and make a simple salad with olive oil, salt, pepper, lemon juice, and shaved parmigiano. 

Sauteed Asparagus Bruschetta with Crispy Shallots 
Serves 4 

Bruschetta Ingredients 
1 large multigrain baguette (I prefer whole-wheat, but sourdough works nicely) 
olive oil 
goat cheese 
2 bunches asparagus (local is best) 
2 large shallots, thinly sliced 
2 tablespoons grapeseed oil (canola works as well) 
1/2 lemon, juiced 
2 tablespoons chopped fresh basil 
sea salt & pepper 

Mustard Sauce 
1/4 cup whole grain mustard 
2 tablespoons vegan mayo (or regular) 
1 tablespoon white wine vinegar 
1 tablespoon honey 
sea salt & pepper 

Instructions 
Slice the baguette on a bias (at a sharp angle) about 1/2 inch thick. Brush olive oil onto both sides of each slice, and toast in oven on broil until golden brown. Flip, then toast other side. 

In a small bowl (or squeeze bottle if you have it), whisk together mustard sauce ingredients. Taste for seasoning and adjust. 

In small skillet, heat grapeseed oil on medium-high. Add shallots and fry until brown, stirring occasionally. Be careful not to burn. Remove to paper towel. 

Remove woody stems from asparagus by snapping them off. There is a natural breaking point in asparagus, so it will break where it needs to. Slice the tips off, and set the edible stems aside*. Saute tips in olive oil, salt & pepper until slightly brown. Add a little water to the pan to steam a bit. Once the water evaporates, taste. They should be soft but not mushy. Continue to add water until desired tenderness. Remove to bowl, let cool just a little, then toss with lemon juice & basil, reserving just a little basil. 

To assemble, place a dollup of sauce on the plate for each piece of bruschetta. Spread a light layer of goat cheese on each toast, and top with asparagus tips and crispy shallots. Drizzle with one last little bit of olive oil, s&p, and a bit of basil. Plate on top of mustard sauce and serve at room temperature. Enjoy! 

*The stems are perfect for asparagus soup - so don’t throw them away! You can also grate them with a vegetable peeler and make a simple salad with olive oil, salt, pepper, lemon juice, and shaved parmigiano. 

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