The Wednesday Chef: Jim Lahey's No-Knead Bread. I imagine many people's weekends were spent like mine - with a bowl of flour, instant yeast and water fermenting in a warm corner of the kitchen as they went about their business, courtesy of Jim Lahey and that kitchen imp, Mark Bittman. Yes, you all know how I feel about the Minimalist. I usually downright ignore his column when Wednesdays roll around.
But this time, I simply could not. I've spent too many Saturdays lingering around Sullivan Street Bakery, gnawing on a slice of the best pizza bianca to be found in New York or walking back home with a crinkly bag of filone to ignore Jim Lahey's spectacular recipe for bread that is the easiest I've ever tried, with among the best results. Yes! It's so easy - you mix together some instant yeast, flour (I used a mix of bread flour and AP flour, half and half) salt and some water to form a "shaggy" dough.
You have to let it cool before slicing, but when you do, beware. No-Knead Bread Yields one 1 1/2 pound loaf 1. 2. 3. 4. Carrot salad with harissa, feta and mint. There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. Yes, carrots. I mean, just when I thought I’d done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes — a reader (Hi, Sasa!) Came along, emailed me her favorite carrot recipe and with one look, I knew exactly what my carrot routine was missing. It turned out to be a lot of things (fortunately, none of them were striped socks), actually, but small things: paprika, caraway, cumin, harissa, mint, garlic, parley and also feta.
The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto. You let the flavors muddle for a bit and then you add feta.
Italian. Heavenly Fresh Mint Ice Cream. Mint Julep Ice Cream Recipe. Method 1 Bruise the leaves with a wooden spoon so they'll release their essential oils and flavors. Place them in a sauce pan with the milk and 3/4 cup of the cream. Bring just to a simmer, then remove from heat and cover to steep for 30 minutes. 2 Fill a large bowl with ice water and set another bowl with the remaining cream in it with a fine mesh sieve over the cream. 3 Pour the steeped cream mixture through a strainer and toss the mint leaves. 4 Stir the mixture over medium heat with a wooden spoon, constantly scraping the bottom of the pan as you stir. 5 Pour the mixture through the sieve into the chilled bowl of cream. 6 Store ice cream in an airtight contained in the freezer for several hours before serving to harden the mixture up a bit.
*Note: You cannot substitute anything for the bourbon in this recipe. Creamy Corn Chowder - All Recipes. Southwest Style Creamy Corn Chowder - All Recipes. Refreshing Limoncello Cake - All Recipes. Beaumont Inn Corn Pudding Recipe. Thai Curry Tofu - All Recipes. Blueberry Bread Pudding Recipe - Delicious Blueberry Bread Puddi. Banana Bread Pudding.
1 loaf day old Italian or French bread 3 eggs 1 scant cup sugar 1 quart milk or half and half 1 1/2 tablespoons vanilla 4 large ripe bananas, mashed 1/2 teaspoon freshly grated nutmeg 1 teaspoon cinnamon, divided in half 1 cup raisins 1/2 teaspoon fresh, finely grated ginger root 2 tablespoons dark rum or banana liqueur Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well. Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour. Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below. Optional Banana Liqueur Sauce: Submitted by: CM.