Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Sourdough starter
|
1 cup |
| 2. |
Warm water
|
1 ½ cups |
| 3. |
Active dry yeast
|
1 tablespoon |
| 4. |
All-purpose flour, or as needed, divided
|
5 cups |
| 5. |
White sugar
|
2 tablespoons |
| 6. | Salt | 2 teaspoons |
| 7. |
Baking soda
|
½ teaspoon |
| 8. |
Cornmeal, or as needed
|
2 tablespoons |
| 9. |
Cold water, as needed
|
2 tablespoons |
| 10. |
Melted butter, or as needed, divided
|
1 tablespoon |
Cooking
1 . Stage
Feed sourdough starter and let sit at room temperature for 8 to 12 hours.
2 . Stage
Dissolve yeast in warm water in a large bowl. Add 4 cups all-purpose flour, sourdough starter, sugar, and salt. Cover and let rise until double in size, about 1 hour.
3 . Stage
Mix remaining 1 cup of flour with baking soda in another bowl. Stir mixture into dough slowly, adding just enough to make dough stiff. Knead dough, adding flour mixture as needed, until smooth and shiny. Shape into two baguettes and place on a baking sheet sprinkled with cornmeal. Let dough rise again until double in size, 1 to 1 1/2 hours.
4 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
5 . Stage
Brush tops of baguettes with cold water and make several gentle slashes along the tops of the loaves.
6 . Stage
Place a small, oven-safe, pan of water on the bottom rack of the oven. Bake baguettes in the preheated oven until golden brown, about 25 minutes. Remove from the oven and brush each with melted butter. Continue baking until crisp, 3 to 5 minutes more.
1 . Preheat an outdoor grill for high heat, and lightly oil the grate.
2 . Brush each romaine lettuce half with 1/2 teaspoon olive oil.
3 . Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
1 . Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.
1 . In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
2 . In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2 . Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
3 . Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
4 . Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.
1 . Mix ground beef, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for 2 to 4 hours.
2 . When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove beef mixture from the refrigerator and form into six 1/2-inch-thick patties.
3 . Cook on the preheated grill until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Blend carrot and garlic in a food processor until finely chopped.
2 . Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3 . Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.
1 . Preheat the oven to 275 degrees F (135 degrees C). Place butter in a 9x13-inch baking dish and set it on the oven rack to melt.
2 . Mix together flour, sugar, and baking powder in a medium bowl. Stir in milk.
3 . Remove the baking dish from the oven as soon as butter is melted. Pour batter into the dish, but do not stir. Pour fruit evenly into the pan and do not stir.
4 . Raise the oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2 . Spray a medium skillet with cooking spray. Add onion and garlic and saute until the onion is tender, about 5 minutes. Set aside to cool.
3 . Mix ground turkey, cheese cubes, crushed crackers, 1/3 cup ketchup, egg, garlic salt, salt, and pepper in a large bowl. Add cooled onion and garlic mixture and mix until well combined. Transfer to the prepared loaf pan. Place the loaf pan on a baking sheet and cover with aluminum foil.
4 . Cook in the preheated oven for 1 hour. Remove foil and drain any excess juices from the loaf pan. Top meatloaf with ketchup and cook, uncovered, until no longer pink in the center, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2 . Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
1 . Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
2 . Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
3 . Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
4 . Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.
1 . Combine bananas, ice cubes, milk, and sugar in a blender. Cover and blend for 2 minutes, or until ice is finely crushed.
1 . Pour eggnog into a microwave-safe mug. Heat in the microwave until warmed through, 30 seconds to 1 minute. Stir in amaretto liqueur.