5 MINUTE BAGUETTE

From YouTube

 

Ingredients:

½ recipe:

475g bread flour

8g salt 

⅜ t yeast

365ml water

 

Full recipe:

950g bread flour

16g salt 

¾ tsp yeast

730ml water

 

 

Method:

 

Part 1:

Using a pair of chopsticks, mix all the ingredients together until they come together in a ball.

 

Cover and let rise for 8 to 10 hours. 

 

Part 2:

Preheat oven to 485°F.

 

Sprinkle some flour on the counter, scrape out the dough and sprinkle with more flour on top to prevent sticking.  Divide the dough in 2 pieces (or 4, if following full recipe amount).  Take each piece and stretch it gently into a baguette shape and put it on a parchment paper covered baking sheet. 

 

Bake for 25 minutes, depending how golden you want them.

 

 

Timeline:

Mix 2 minutes

Rise 8 to 10 hours

Shape 3 minutes

Bake 25 minutes

 

Baguettes for breakfast, mix in the evening and bake in the morning. 

Baguettes for lunch, mix in the evening and bake when you want them. 

Baguettes for dinner, mix in the morning and bake in the evening. 

TURKEY & TOFU CHILI

Adapted from earlier Chili with Baked Potatoes

 

Ingredients:

Tofu:

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

1½ T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

3 T. olive oil

2 onions, diced
2 carrots, diced
2 garlic cloves, minced

1 lb ground turkey

 

Spices:
2 T chili powder
1 T dried oregano
1 T smoked paprika
1 T ground coriander seeds

 

1 28-oz can of chunky tomato sauce, fire roasted

3½ c water (or 28 oz)

1 t knorr chicken powder 

1 14-oz can pinto beans 

1 14-oz can black beans

2 bell peppers, diced

1 T soy sauce

2 T apple cider vinegar

 

Salt & pepper 

Cheddar cheese, grated

Sour cream

Scallions, sliced

Methodology:

 

Mix tofu marinade ingredients in a medium bowl.  Pour over tofu and toss.  Spread out in the baking dish and roast at 400°F for 30 minutes, stirring every 10 minutes. 

 

Heat the olive oil in the bottom of a large dutch oven.  Add the onions and stir over medium heat until the onions are translucent, 5 to 10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground turkey to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, knorr, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.

Check water level.  Correct seasoning, add vinegar to taste, and serve with cornbread, rice, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and scallions.

CHICKEN AU POIVRE

Recipe from Coco Larkin Cooks

Ingredients:

 

1 whole chicken

1 T salt for the chicken

1 t salt for the cream mixture

½ t olive oil

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

2 c heavy whipping cream

½ c dry sherry

Method:

 

Preheat oven to 375° F.

Spatchcock the chicken by cutting along the breast bone on both sides so that the chicken lies flat in a baking pan.  Season the underside of the chicken with about ½ T salt.  Then massage the skin side of the chicken with olive oil and season with remaining ½ T salt.

Roast the chicken in the oven, skin side up, for 15 minutes. 

 

Meanwhile, smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream and sherry, and set aside.

 

Increase the oven temp to 400°F.  Remove the chicken from the oven, pour over the peppercorn sauce, and return to oven.  Baste the chicken two times during this second cooking period, every 15 minutes.  After 30-35 minutes it will be golden and bubbling.  Check for temperature: the thickest part of the breast/thigh should register 165°F. 

 

Rest chicken at least 10 minutes before serving.