Category: Side DIshes

Description

Ingredients

• For Tangzhong:
• 2 tablespoons (20g) bread flour
• 2 tablespoons (27g) water
• 4 tablespoons (60g) whole milk
• For Dough:
• 1/2 cup(120g) whole milk @ 95f (30c)
• 1 tablespoon (9g) instant yeast
• 2.5 cups (320g) Bread flour
• 1 teaspoon (7g) fine sea salt
• 2.5 tablespoons (35g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 3 tablespoons (42g) unsalted butter, softened
• For Egg Wash:
• Splash of whole milk

Instructions

1. Bread Dough
2. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
3. For the primed yeast mixture, add whole milk and instant yeast, and mix together.
4. Store in a warm area and let sit for 8 minutes.
5. In a stand mixer bowl, add the dry ingredients.
6. Slowly add in milk and yeast mixture, the tangzhong mix.
7. Let homogenize.
8. When the dough starts coming together, add the egg and egg yolk.
9. Then increase speed to medium-low until incorporated.
10. Gradually add butter until incorporated meaning when the dough is mixed, nothing sticks to the sides.
11. Lightly grease a medium-sized bowl, gently fold and place seam side down.
12. Place a damp towel on the dough and bring to a warm area to proof for 1 –
13. 5 hours
14. To shape, punch the dough down then flour work surface
15. Divide dough into six even pieces around 95 – 105 g
16. To shape the individual buns, gently stretch flipped side down and fold to the center.
17. Repeat this process for the whole segment of dough, then flip upside down.
18. Rotate dough 90 degrees and pull towards you.
19. Repeat two more times to complete rotation around the whole perimeter.
20. Place shaped dough in a rimmed sheet tray lined with parchment paper.
21. Leave
22. 5 in of space or 6 cm apart.
23. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
24. Let rise at room temperature for another 1-2 hours, or until doubled.
25. Before baking, brush with egg wash (1 whole egg plus a splash of milk)
26. Bake at 375 degrees F or 190 C for 18 minutes until golden brown.

Description

Ingredients

• Levain:
• 35g mature sourdough starter
• 35g whole wheat flour
• 35g all-purpose flour
• 70g room temperature water
• Dough:
• 804g good bread flour
• 75g whole wheat flour
• 740g water at 90°F (32°C), divided
• 18g fine sea salt

Instructions

1. In a small bowl, stir together the levain ingredients and rest in a warm area (70-80°F/21–27°C) for 5 hours.
2. One hour before the levain is done, make the dough.
3. In a large bowl, mix together the bread flour and whole wheat flour.
4. Add 580g water to the flour mixture (keeping 100g to the side for mixing later).
5. Mix just until your dough comes together.
6. Cover with plastic wrap and let it rest in a warm area (70–80°F/21–27°C) for 1 hour.
7. Mix your dough and levain together using a little of the reserved water to help incorporate.
8. Rest for 20 minutes.
9. Add the sea salt and all of the remaining water and mix until incorporated.
10. Slap and fold for 2 to 4 minutes or until your dough is smooth and begins to catch some air.
11. Rest 15 minutes in the same warm area.
12. Perform 6 sets of stretch and folds spaced out by 15 minutes for the first three, then 30 minutes for the last three.
13. Place the dough back in the warm area for each rest.
14. Let your dough rest for a final ½ hours, undisturbed.
15. Dump out and divide your dough into 2 even pieces.
16. Pre-shape each piece into a light boule and rest for 5 to 10 minutes.
17. Shape each ball dough into a batard, and place into bannetons dusted with either rice flour or all-purpose flour.
18. Refrigerate overnight.
19. Preheat cast-iron combo cooker to 500°F (260°C) for 1 hour.
20. Carefully place a dusted loaf into the hot pan, score the top, and place the larger lid on top.
21. Bake for 20 minutes.
22. Remove the top from the combo cooker and lower the oven temperature to 450°F (230°C).
23. Bake for an additional 20 to 30 minutes, or until the loaf is a deep brown color.
24. Remove the bread and cool on a wire rack until room temperature.
25. Repeat with the other loaf.
26. Sample Schedule for Breadmaking:
27. 9am: Mix levain
28. 1pm: Autolyse dough
29. 2pm: Mix dough and levain
30. 2:15pm: Mix in salt
31. 2:30pm: Fold #1
32. 2:45pm: Fold #2
33. 3:00pm: Fold #3
34. 3:30pm: Fold #4
35. 4:00pm: Fold #5
36. 4:30pm: Fold #6, rest for
37. 5 hours
38. 6pm: Shape dough and place in fridge overnight
39. Next morning: Preheat the oven as guided and bake!

Description

Ingredients

• American Pizza Dough:
• 6 pieces (300g each)
• 14 g instant yeast
• 617g water – 95F
• 950g all-purpose flour
• 19g fine sea salt
• 25g granulated sugar
• American Pizza Sauce and Toppings:
• 1 tablespoon (14g) butter
• 1 tablespoon (9g) extra virgin olive oil
• 6 cloves garlic, rough chopped
• 2 teaspoons (4g) red pepper flakes
• 28 oz (794g) can of crushed tomato
• 2 teaspoons (2g) dried oregano
• 1.5 tablespoons (21g) granulated sugar
• salt and pepper to taste
• Splash of olive oil
• 2 cups (227g) low moisture mozzarella, fresh grated
• 2 cups (200g) Monterey jack cheese, fresh grated
• 1/2 cup (26g) parmigiano reggiano, fresh grated

Instructions

1. American Pizza Dough:
2. Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
3. Whisk yeast and sugar into your water, and allow it to sit for 5 minutes.
4. In a separate bowl, add flour and salt and mix by hand to combine.
5. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
6. Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 – 2 hours at room temperature or until double in size.
7. Punch down your dough and dive into 300g pieces.
8. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 – 4 hours.
9. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
10. American Pizza Sauce and Toppings:
11. In a medium sauce pot, add butter and olive oil.
12. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
13. Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
14. Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
15. Punch your dough down in the center, working your way out to create a ¼” wide.
16. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
17. Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
18. In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined.
19. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 – 7 minutes or until the edge gets golden brown and the cheese melts.

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 10 minutes
• Total Time 20 minutes
• Yield 16 knots
• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Instructions

1. Preheat oven to 400 degrees F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
4. Halve each of the 8 biscuits, making 16 pieces.
5. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
6. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
7. Place into oven and bake until golden brown, about 8-10 minutes.
8. Serve immediately, brushed with remaining butter mixture.

Description

Ingredients

• 500 grams all-purpose flour (3 + ½ cups)
• 5 grams instant yeast (1 + ½ teaspoons)
• 5 grams salt (1 teaspoon)
• 4 grams sugar (1 teaspoon)
• 330 grams water (1 + ⅓ cups)
• 25 grams olive oil (2 tablespoons)
• Prepare the Dough
• Knead the Dough
• Shape and Divide the Dough
• Cook the Pitas

Instructions

1. In a large bowl, whisk together flour, instant yeast, salt and sugar and mix evenly.
2. Add water and olive oil.
3. Mix well with a spatula to combine until a shaggy dough ball is formed.
4. Make sure to scrape off any dry flour on the sides of the bowl.
5. Transfer the dough onto a clean and dry surface.
6. Apply a small amount of oil in your hands to prevent the dough from sticking.
7. If the dough sticks to the work surface, use a bench scraper to clear it off.
8. Knead the dough by pushing it down and outward using the palms of your hands.
9. Fold the dough in half toward you and press down.
10. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you.
11. You can also pick up the dough and slap it down onto the counter and fold over towards you.
12. (A kneading technique known as slap and fold).
13. Cover the dough with a large bowl, upside down on top, and let it rest for 5 minutes.
14. Resting allows gluten in dough to relax and further build more gluten strength.
15. It’s very similar to how sleeping aids in muscle repair and new muscle growth in human body.
16. Then knead the dough again for about 2-3 minutes until the dough ball is smooth and supple.
17. It will be pliable and non-sticky.
18. A well kneaded dough is smooth and can hold its shape.
19. To check if the dough is well-kneaded, give the dough ball a firm poke with your finger.
20. The indentation should bounce right back.
21. If it doesn’t bounce back and stays like a dimple, knead for a few more minutes.
22. Cover and let the dough rest in a large bowl for 1 hour or until it doubles in size.
23. You can apply a little bit of oil on the surface of the dough ball to prevent it from losing moisture.
24. Transfer dough onto a lightly floured surface.
25. Roll the dough into a log and divide it into 10 equal pieces with a knife or bench scraper.
26. Cover the dough with a damp cloth or cling wrap to prevent dough from drying.
27. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
28. Take one piece at a time and shape each piece into a smooth ball.
29. Flatten each dough, fold and press all edges into the centre.
30. Turn it over and cup the dough in your palm, making circular motions.
31. It should take less than 30 seconds to roll each piece into a smooth ball.
32. Cover and let them rest for 30 minutes.
33. The resting period helps the gluten in the dough relax and re-distributes air bubbles evenly inside the dough.
34. Use a rolling pin to flatten each ball into a 6-inch circle (approximately).
35. Sprinkle some flour if needed to prevent sticking.
36. Set on a lightly floured surface, cover with a towel and let pitas rest for about 10 minutes.
37. There are two ways to cook the pitas.
38. You can bake them in the oven or you can cook them in a pan on top of the stove.
39. To bake in the oven: Preheat the baking tray inside the oven at 450 F.
40. Bake the pitas (4 pitas at a time) for 5 minutes.
41. Transfer to a wire cooling rack and repeat with remaining pitas.
42. To cook on a pan: Brush some olive oil on a skillet and preheat on medium high heat for 3 minutes.
43. Place one pita at a time onto the hot pan and cook for 3 minutes until the pita begins to puff up and the bottom has brown spots and blisters.
44. Flip the pita and cook for 2 more minutes.
45. Pita bread will begin to puff up on the other side too and fill with hot air.
46. This is caused by the moisture inside the pita turning into steam from the heat.
47. Transfer the pitas onto a wire cooling rack and allow them to cool down for 10 minutes.

Description

Ingredients

• 1 Serving
• 1 tablespoon butter
• 2 teaspoons milk
• 1 large egg
• 1 ripe banana, mashed
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 2 tablespoons semisweet chocolate chips
• 1 tablespoon chopped nuts

Instructions

1. In a large mug, melt the butter in the microwave for 10 seconds.
2. Add the milk, egg and mashed banana.
3. Stir until combined.
4. Add in sugar, baking powder, chocolate chips and nuts.
5. Stir until fully mixed.
6. Microwave for 1 to 2 minutes on high (time will depend on how your microwave cooks).
7. Remove and let sit for 20 seconds before eating.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 6 to 10
• TIME 2¾ hours, plus 3 hours rising and resting
• Why This Recipe Works
• Pretzel Bites
• Gather Your Ingredients
• 2⅓ cups (12¾ ounces/361 grams) bread flour
• 1 teaspoon table salt
• 1 teaspoon instant or rapid-rise yeast
• 1 cup room temperature water
• 2 tablespoons unsalted butter, softened
• 40g lye crystals or ½ cup baking soda
• Pretzel salt
• Before You Begin
• *

Instructions

1. For pretzel bites that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins, and we added just enough water to make a malleable dough.
2. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the crumb would be even and fine.
3. We rolled each portion into a rope in 2 stages, giving them a short rest halfway through to keep the gluten relaxed so the ropes wouldn’t contract.
4. A quick dip in either a room temperature lye solution or a simmering baking soda solution jumpstarted the Maillard reaction, breaking up proteins on the surface of the dough.
5. We cut the ropes into 2-inch lengths only after dipping to play up the visual contrast between dipped and non-dipped surfaces.
6. During the brief, hot bake the dipped surfaces browned quickly and deeply while the cut surfaces remained pale, producing the classic pretzel bite appearance.
7. Dipping pretzel bites in a lye solution before baking gives them their characteristic flavor and texture, but lye is caustic and can be dangerous if used incorrectly.
8. (Lye-dipped pretzel bites are perfectly safe to eat after baking; the heat of the oven neutralizes the alkali.) If dipping in lye, you MUST read the “How to Work With Lye Safely” before proceeding.
9. Alternatively, use the simmering baking soda dip.
10. Food-safe lye and pretzel salt are available at specialty baking shops and online.
11. Kosher salt may be substituted for the pretzel salt, but it will melt more easily.
12. We strongly recommend measuring the flour by weight.
13. This is a great place to use a silicone baking mat, or you can line your baking sheet with parchment paper and coat it very generously with nonstick spray.
14. Combine flour, salt, and yeast in bowl of stand mixer and stir to combine.
15. Add water and butter.
16. Attach dough hook and mix on low speed until all flour is moistened, about 1 minute.
17. Increase speed to medium-low and continue to mix until dough is smooth and elastic, about 6 minutes, scraping down bowl and dough hook halfway through mixing.
18. Shape dough into ball and transfer to lightly greased bowl.
19. Cover and let rise until almost doubled, about 1 hour.
20. Divide dough into 8 equal portions.
21. Working with 1 piece of dough at a time, form into smooth balls.
22. Cover with damp towel and let rest 10 minutes.
23. While dough rests, line rimmed baking sheet with parchment paper.
24. Place 1 dough ball seam side up on un-floured surface and flatten with hand, pressing out as much air as possible.
25. Using rolling pin, roll dough out to expel remaining air.
26. Stretch and pat dough into roughly 4 by 8-inch rectangle with short side running parallel to counter edge.
27. Starting at short side farthest away from you, roll dough into tight spiral.
28. Pinch seam to seal.
29. Roll log into 9-inch rope and place under damp cloth.
30. Repeat with remaining dough portions.
31. Roll first 9-inch rope into 12-inch rope.
32. Transfer to prepared baking sheet, laying rope crosswise.
33. Repeat with remaining logs.
34. Let sit for 10 minutes, uncovered.
35. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
36. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees.
37. Line 2 baking sheets with silicone mats or well-greased parchment.
38. FOR THE LYE DIP: Set up station as directed in step 2 of “Working with Lye Safely.” Set plastic cutting board next to dip.
39. Transfer 1 rope to dip and let soak for 15 seconds (it’s fine to curve rope to fit into dip).
40. Drain well and transfer to cutting board, straightening rope if necessary.
41. Repeat dipping remaining ropes.
42. Still wearing gloves, cut ropes into 2-inch lengths and transfer to 2 prepared baking sheets.
43. FOR THE BAKING SODA DIP: Dissolve baking soda in 8 cups water in Dutch oven and bring to boil over medium-high heat.
44. Reduce heat to simmer.
45. Set plastic cutting board next to dip.
46. Transfer 1 rope to simmering baking soda mixture and cook for 30 seconds, pressing occasionally with slotted spatula to submerge.
47. Drain rope well and transfer to cutting board, straightening rope if necessary.
48. Repeat simmering remaining ropes.
49. Cut ropes into 2-inch lengths and transfer to 2 prepared baking sheets.
50. Sprinkle pretzels evenly with salt.
51. Bake until deeply browned, about 8 to 10 minutes, switching and rotating pans halfway through baking.
52. Transfer to wire rack and cool at least 5 minutes before serving.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 6 pretzels
• TIME 1¼ hours, plus 1 hour rising time, plus cooling time
• Why This Recipe Works
• Soft Pretzels
• Gather Your Ingredients
• DOUGH
• 2 cups (11 ounces/312 grams) bread flour
• 1 teaspoon instant or rapid-rise yeast
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1 tablespoon packed brown sugar
• ¾ cup (6 ounces) room-temperature water
• Vegetable oil spray
• TO FINISH AND BAKE
• 1 tablespoon baking soda
• ½ cup (4 ounces) water
• 1 teaspoon pretzel salt (or kosher salt)
• 3 tablespoons unsalted butter

Instructions

1. WHAT KIDS ARE SAYING “Soft, crunchy, salty.
2. 10/10.” —Max, recipe tester, age 11
3. These classic pretzels are worth their salt! One of the weirdest (and coolest) things about traditional pretzels is that they are boiled in water before they’re baked to help set the crust on the outside and make them extra chewy inside.
4. The water sometimes also has a chemical called lye in it, which gives the crust a dark brown color and tangy flavor.
5. Since boiling pretzels at home can be tricky (and dangerous) for kids, we skip that step and still get a nice brown crust by painting them all over with baking soda dissolved in water.
6. (Baking soda and lye are similar, but baking soda is less dangerous!) To see this in action, have your young chef leave one half of one pretzel bare, without the baking soda solution.
7. Do they see the difference between the two halves when that pretzel comes out of the oven? Is the texture different? How about the flavor? (The pretzel half without the baking soda solution will look paler and won’t have much of that traditional “pretzel” flavor.)
8. For the dough: In bowl of stand mixer, whisk together flour, yeast, and 2 teaspoons kosher salt.
9. Lock bowl into place and attach dough hook to stand mixer.
10. In 4-cup liquid measuring cup, whisk together oil, brown sugar, and ¾ cup water until brown sugar has dissolved.
11. Start mixer on low speed and slowly pour in water mixture.
12. Mix until no dry flour is visible, about 2 minutes.
13. Increase speed to medium and knead dough for 8 minutes.
14. Stop mixer.
15. Transfer dough to clean counter and use your hands to knead dough for 30 seconds, then form dough into smooth ball following photos, “Step-by-Step: How to Knead Dough,” below.
16. Spray inside of large bowl with vegetable oil spray.
17. Place dough in greased bowl.
18. Cover bowl with plastic wrap and let dough rise until doubled in size, 1 to 1½ hours.
19. To finish and bake: While dough rises, adjust oven rack to middle position and heat oven to 425 degrees.
20. Line rimmed baking sheet with aluminum foil.
21. Set 1 cooling rack in baking sheet and spray well with vegetable oil spray.
22. Combine baking soda and remaining ½ cup water in small microwave-safe bowl.
23. Heat in microwave until water looks clear, 1 to 2 minutes.
24. Use oven mitts to remove bowl from microwave (be careful—bowl will be hot).
25. Use spoon to stir mixture until baking soda has completely dissolved.
26. Set aside to cool.
27. When dough is ready, transfer dough to clean counter.
28. Gently press and stretch dough into 6-inch square, popping any large bubbles.
29. Use bench scraper or kitchen shears to cut dough into 6 equal 1-inch-wide strips.
30. Cover dough strips loosely with plastic.
31. Use your hands to stretch and roll 1 piece of dough into 22-inch-long rope (keep remaining pieces covered), then shape into pretzel following photos, “Step-by-Step: How to Shape Pretzels,” below.
32. Place pretzel on greased cooling rack in baking sheet.
33. Repeat with remaining dough strips, spacing pretzels about 2 inches apart on rack.
34. Use pastry brush to paint tops and sides of each pretzel with water–baking soda mixture (coat pretzels well for even browning, then discard extra mixture).
35. Sprinkle tops of pretzels with 1 teaspoon pretzel salt.
36. Place baking sheet in oven.
37. Bake until pretzels are deep golden brown, 10 to 12 minutes.
38. Use oven mitts to remove baking sheet from oven and place on second cooling rack (ask an adult for help).
39. Let pretzels cool on baking sheet for 10 minutes.
40. While pretzels cool, melt butter.
41. Use clean pastry brush to paint pretzels all over with melted butter.
42. Serve warm.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion.
2. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy.
3. Carfuly remove stems after they cool down a bit and strain some of the excess water.
4. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.
5. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.
6. Taste for salt, adjust if necessary.
7. Transfer to a squeeze bottle, and refrigerate.
8. It will last for about a week… If you can contain your self!….
9. Enjoy!
10. Jalapeno Creamy Sauce “That Green stuff”Makes about 2 – 2-1/2 cups.6 large fresh Jalapeño chiles.
11. Mine weighed about 7 oz / 200 gr.
12. give it or take..
13. you can make it half a pound why not!¼ of a large yellow onion2 large garlic cloves½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two.1 teaspoon kosher salt

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 10 minutes
• Total Time 20 minutes
• Yield 4 servings
• 1 cup Bread Crumbs
• 1/2 cup four
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/4 cup all-purpose flour
• 3 large eggs, beaten
• 1 cup milk
• 1 tbls garlic salt
• 1 tbls onion powder
• 1 tsp cayenne pepper

Instructions

1. Heat oil in fryer to
2. In a large bowl, combine bread crumbs and 1/2 cup of flour; set aside.
3. In another bowl, combine 1/4 cup of flour, 3 large eggs, and milk.
4. Working in batches, dredge zucchini rounds in dip into egg wash, then in flour/breadcrumb mixture.
5. Add zucchini rounds to fryer, 5 or 6 at a time, and cook until evenly golden and crispy.
6. Transfer to a paper towel-lined plate.
7. Season with garlic salt, onion powder, and cayenne mixture.
8. Serve immediately.