Step One: Stem, seed and rinse all dried chiles. Cut onion into three pieces. Peel garlic cloves. Place in a medium sauce pan with enough water to cover.
Step Two: Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 10-15 minutes.
Step Three: With slotted spoon, remove all ingredients from sauce pan to electric blender. Add about 1 cup water so blender blades will move easily. Pulse until smooth. Strain out and discard solid pieces, leaving the liquid. Set aside.
Step Four: Rinse and dry sauce pan or use a different one. With a whisk, mix together oil and flour briskly until smooth. Place pan on stovetop at medium heat. Cook, stirring almost constantly, until lightly browned, about 5-7 minutes. (To make gluten free, see note below.)
Step Five: Stir in liquid sauce from blender until smooth. Slowly stir in three cups water. Be careful when you first start pouring. There will be a lot of hot steam.
Step Six: Stir in remaining ingredients. The bouillon already has a lot of salt so, if you want to reduce the sodium, leave out the extra salt.
Step Seven: Bring to boil, then reduce heat and cook for about 5-7 minutes until slightly thickened.
Notes:
Makes 1 quart. Serving size is calculated at ¼ cup for nutrional information.To make gluten free, you can use GF flour or masa harina. Or, you can leave this part out completely for a thinner sauce.Use any leftovers at the table as a condiment, or save for another recipe later. Mexican gravy. To thicken this sauce for more of a Mexican gravy, slowly stir in ½ to 1 cup of your favorite cheese until fully melted near the end of cooking. Serve over tamales, burritos, nachos, tacos, chimichangas, everything.
1 teaspoon sugar (4 grams) (use honey if you prefer)
1 ¼ cups warm water (300 grams)
1 ¼ teaspoons (8 grams) kosher salt
2 ½ to 3 ½ cups All-Purpose Flour (400 grams) plus extra for dusting (see recipe notes)
Instructions:
Step One: Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook)
Step Two: Let the yeast proof for about 5 minutes, until the mixture is foamy
Step Three: Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!
Step Four: Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size
Step Five: When dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out)
Step Six: Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this
Step Seven: Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup
Step Eight: While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit
Step Nine: When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid
Step Ten: Lay a piece of parchment paper down on your counter or cutting board (optional – it makes transferring the bread easier!)
Step Eleven: Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time – this is what will create those beautiful cracks on top of the bread
Step Twelve: VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven
Step Thirteen: Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven
Step Fourteen: Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust
Step Fifteen: When bread is done, use oven mitts to pull the pot out of your oven. Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it. Slice, slather with butter, and enjoy!
Notes: Measure the flour by weight instead of cups. You can use instant yeast for this recipe, use 1 1/2 teaspoons instead. The best flour for this recipe is King Arthur All Purpose Flour. You can add garlic , nuts or spices to this recipe.
1 lb boneless chicken breast, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized potatoes
1 14-ounce can coconut cream
1/2 – 1 cup water
2 teaspoon fish sauce
1 – 2 tablespoons brown sugar
Cilantro and rice for serving
Instructions:
Step one:
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Step two:
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Step three:
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.
1 large garlic clove, smashed with the side of a knife
1/4 jalapeno, seeds removed
3-4 cilantro stems, save the leafs
1 teaspoon onion powder
1 large avocado, cut in half, then cut into cubes
1/4 lime, squeezed into mortar and pestle
OPTIONAL INGREDIENTS
Roma tomato, chopped
Feta cheese, crumbled
Purple onion, chopped
Instructions
Step one:
Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed.
Step two:
Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole.
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Step two:
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Step three:
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.
Step four:
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Step five:
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Step six:
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Step seven:
Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
Step two:
Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.
Step three:
Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
Step four:
Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
Step five:
Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
Step six:
Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
Step seven:
Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
Step eight:
Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.
Step nine:
Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.
