No-Knead Foccacia

Two foccacias that live in the fridge until you're ready to bake them. It seems to actually work better with generic flour.

Ingredients Step
380 g. water (1.5 c + 2 T.)
27 g. (1/8 c.) olive oil
1.5 t. yeast
16 g. (2.25 t.) salt
1 T. sugar
510 g. all-purpose flour
Stir together. Partially cover and let rest 2 hours. Then chill fully covered (if possible).
olive oil
toppings
Preheat oven to 450. Pour 1/8 c. olive oil into a 9" pan. Take half the dough ball from the fridge, place it face-down in the oil, flip it, and then stretch it to fill the pan (you'll likely need to let it rest 15 minutes and re-stretch, possibly repeatedly). Once it fills the pan, top it with whatever you'd like. Cover it and let it rise 20 minutes (don't rush it). Bake 20-25 minutes.

Source: Washington Post

Raspberry Buttermilk Cake

An easy, light, thin cake.

Ingredients Step
Heat oven to 400 degrees. Butter and flour a 9" round pan (springform is helpful).
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
Whisk together.
1/2 stick butter, ideally softened
2/3 c. white sugar
Beat together until pale and fluffy.
1/2 t. vanilla
1/2 t. lemon zest. (optional)
Add. Mix in.
1 egg Add. Beat well.
1/2 c. buttermilk Alternate the dry ingredients with the buttermilk to make a batter. Smooth into prepared cake pan.
1 c. raspberries Scatter on top. Do not push in.
1.5 T. sugar Sprinkle on top.
Bake til golden and a toothpick inserted at center removes cleanly, ~15 minutes.
Cool 10 minutes in pan. Then turn onto a cooling rack for 10-15 (until warm).

Source: Smitten Kitchen

Broccoli Spoon Salad

A lovely salad.

Consider cutting the honey. (I've used the full amount of honey three times and thought it was too sweet each time -- especially with sweetened cranberries.)

Do not sub cranberries with pomegranate seeds (the pomegranate seeds are too crunchy).

Consider wild rice instead of quinoa (haven't tried this yet but it seems like it'd work).

Ingredients Step
1 c. raw quinoa Wash. Boil in well-salted water until plump and tender, about 15 minutes. Drain in sieve, rinse with cool water, and drain well. (Don't treat it like rice with the cloth and lid; it will retain too much heat in the salad.)
zest and juice of 1 lemon
3 T. olive oil
3 T. Dijon mustard
2 T. honey
2 T. apple cider vinegar
Whisk together in a very large bowl. Season with salt and pepper to taste.
2 heads of broccoli (~1.5 pounds) Finely chop the broccoli and add to dressing. Let it macerate as you prep the rest.
1 tart green apple
4 oz. sharp cheddar
Finely chop the apple and cheese. Add to broccoli. Toss to combine.
cooked quinoa
3/4 c. pecans
1/2 c. dried cranberries
Add. Toss to combine. Taste. Add more lemon juice, salt, and pepper to taste.

Source: Sohla El-Waylly (NYT)

Pan Pizza

Makes 1 (tall, bready) pizza. This is the one we made after Halloween. It does a bit better in a non-convection oven, so that the cast iron gets more direct heat.

Ingredients Step
240 g. (2 c.) AP flour
3/4 t. salt
1/2 t. yeast
170 g. (3/4 c.) water, lukewarm
1 T (13 g.) olive oil
Stir together to make a shaggy dough with no dry patches. Gather into a ball, and cover for 5 minutes.

After 5 minutes, fold every direction one time (first fold). Recover.

After 5 minutes, fold every direction one time (second fold). Recover.

After 5 minutes, fold every direction one time (third fold). Recover.

After 5 minutes, fold every direction one time (fourth fold). Recover.

Let sit undisturbed on counter for 40 minutes.

Transfer to refrigerator. Chill for 12-72 hours.
1.5 T. olive oil About 3 hours before serving time, pour oil into a 10" cast iron pan. Tilt to cover the entire bottom, and spread oil up the edges as well.
Transfer dough to pan. Turn it to coat both sides. Press into pan with dimples (resting 15 minutes between attempts if needed). Cover the crust. Let it rise 2 hours at room temperature.
Arrange 1 rack near bottom and one near top. Preheat oven to 450. Non-convection ovens may deliver better heat for this recipe.
scant 1 cup mozzarella (~4.5 oz) Sprinkle evenly on crust, no bare dough showing.
1/3 c. to 1/2 c. pizza sauce
1/4 c. mozzarella (~1.5 oz)
Dollop sauce atop, then sprinkle remaining mozarella.
Bake on bottom rack for 18-20 minutes, until cheese is bubbling and bottom and edges are rich golden brown (use spatula to check bottom). Continue for another 2-4 minutes on either top or bottom rack depending on its needs.
Remove from oven and immediately run a spatula between the pizza and the pan so it won't stick. As soon as you're comfortable, transfer it to a cooling rack so it doesn't get soggy.

Source: King Arthur Flour

Rice Noodle Grapefruit Salad

Ingredients Step
8 oz. rice noodles Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks)
tamari
smoked paprika or liquid smoke
sesame oil
Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh
1 clove garlic, grated
1 t. fresh ginger, grated
2 T. oil
2 t. Dijon
2 t. rice wine vinegar
1 t. sesame oil
1 t. agave nectar or honey
¼ t. salt
Sriracha to taste
Blend into a dressing.
cucumber
segmented grapefruit
chickpeas
black sesame seeds or flax seeds
mint
Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen