Baguette

This recipe was found at food.com

Ingredients:
1 (1/4 ounce) packet active dry yeast
1 teaspoon sugar
1 1/2 cups water (105 -115 F)
4 -4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt
Directions:
1 In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
2 With a wooden spoon stir in 2 cups flour until combined.
3 Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.
4 On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
5 Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
6 Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot).
7 Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide.
8 You can also form individual mini-loaves.
9 Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes.
10 (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.
11 Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.
12 Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour.
13 The humid enviroment will ensure the texture comes out right.
14 Baking stones don't hurt either.
15 If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.
Notes:

i) I used a 12g package of dry yeast. According to the instructions on the packet I mixed the dry yeast with the flour separately. I mixed the warm water, salt, and sugar also separately. I stirred the water vigorously so that the salt and sugar dissolved. I poured the water mixture over the yeast/flour mixture and blended them.
ii) I let the dough rise for 3-4 hours
iii) I didn´t grease the bowl and I didn´t grease the ban. I put milk on top of the bread instead of water before putting it in the oven

Torta di funghi (Wild mushroom tart) by Antonio Carluccio

I am very glad to see my beloved 'funghi' were already fashionable 500 years ago.

Ingredients

• 6 tbsp olive oil

• 2 garlic cloves, finely chopped

• about 800g/1lb 12oz wild mushrooms, cleaned and sliced

• 1 large onion, finely sliced

• about 500g/1lb 2oz spinach or Swiss chard (use only the green part of the chard)

• 300g/10½oz asparagus tips

• 30g/1oz seedless raisins

• 40g/1½oz walnuts, chopped

• 3 slices stale bread, soaked in water to soften, then squeezed and torn into small pieces

• spice mixture: 1 tsp each ground cinnamon, ground pepper, sugar and salt

• herb mixture: 2 tbsp each chopped fresh mint, marjoram and thyme or oregano

• flour, for dusting

• 800g/1lb 12oz ready-made puff pastry (enough for the base and lid)

• 1 free-range egg, beaten

Preparation method

1. Heat two tablespoons of the oil in a pan and add the garlic and the wild mushrooms. Fry gently until softened, then set aside.

2. Heat another two tablespoons of oil in a pan and add the sliced onion. Fry gently until softened, then set aside.

3. Heat the remaining two tablespoons of oil in a large pan, add the spinach or Swiss chard and cook, covered, stirring occasionally until wilted. Squeeze out any excess moisture.

4. Stir the asparagus tips, raisins, walnuts, breadcrumbs and the spice mixture into the spinach. Add the mushrooms and onion and finally the fresh herbs. Mix well.

5. Preheat the oven to 180C/375F/Gas 5.

6. Roll the pastry out on a lightly floured surface. Cut out a round large enough to cover the base and sides of a large tart case and another circle to form the lid.

7. Place the pastry base into the tin and spoon in the filling mixture. Cover with the pastry lid and brush well with beaten egg.

Emily's Famous Hash Browns

From allrecipes

Ingredients

• 2 medium russet potatoes, shredded
• 1/2 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 1 egg
• 1 cup oil for frying, or as needed
• salt and pepper to taste
• 
  

• Directions

  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
  2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Pizza dough I

Inspired by this recipe.
* 1 tablespoon active dry yeast,         or 1 oz (25 g) brewer’s yeast* 1 1/2 cups (350 cc) warm water* 3 1/2 cups (500 g) flour* 1 tablespoon extra-virgin olive oil* pinch of salt


 500 F (260 C) for about 20–25 minutes

Maple pecan pie by Williams-Sonoma

Found here.

Pure maple syrup, made from the boiled sap of the sugar maple tree, comes in three grades. Grade A Light or Fancy syrup, sometimes called Grade AA, is clear gold and has a wonderfully subtle flavor, but its delicate character does not hold up in cooking. Grade B syrup is produced only in Vermont and has more maple flavor than Grade A. Sometimes called "baking" or "cooking" maple syrup, it is ideal for use in this recipe. Grade C has a robust, molasses-like flavor and is used primarily in making commercial table syrups.

Ingredients:

• 1 rolled-out round of basic pie dough (see
   related recipe at left)
• 2 cups pure maple syrup
• 2 eggs, lightly beaten
• 1/4 cup firmly packed light or dark brown sugar
• 1/8 tsp. salt
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 1 1/2 cups pecans, coarsely chopped

Directions:

Fold the dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it into the bottom and firmly up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.

Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

In a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

In a bowl, stir together the eggs, brown sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

Bake the pie until the center is slightly puffed and firm to the touch, 30 to 35 minutes. Transfer to a wire rack and let cool until just slightly warm, about 45 minutes, before serving. Makes one 9-inch pie; serves 8.

Serving Tip: Serve with sweetened whipped cream flavored with 1 Tbs. bourbon, if desired.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Aubergine with buttermilk sauce

Aubergine with buttermilk sauce

A perfect starter for a light supper. Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. Here, I replace some of the yogurt with buttermilk, which adds an acidity that works wonders with the slightly greasy nature of the aubergine and the sweet pomegranate seeds. Za'atar is a Middle Eastern spice blend of sumac, sesame seeds and herbs. Serves four as a starter.

2 large and long aubergines

75ml olive oil

Coarse sea salt and freshly ground black pepper

1 pomegranate

1 tsp za'atar

A few sprigs fresh lemon thyme

For the sauce

140ml buttermilk

100g Greek yogurt

1½ tbsp olive oil, plus a drizzle to finish off

1 small garlic clove, crushed

Pinch salt

Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk (it looks better like this, even though you don't eat the stalk). Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin. Then, at a 45-degree angle to these cuts, make four more, to create a diamond pattern.

Put the aubergines, cut side up, on an oven tray lined with baking parchment and brush with the oil. Keep on brushing until all the oil has soaked into the flesh. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft, flavoursome and well browned. Remove and leave to cool.

While the aubergines are in the oven, cut the pomegranate in two horizontally. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock on the skin. Continue beating with increasing power until the seeds start falling into the bowl. Once all are out, sift through the seeds to remove any white skin bits. For the sauce, simply whisk together all the ingredients, taste for seasoning and keep cold until needed.


To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, garnish with lemon thyme and finish with a drizzle of oil.

· Yotam Ottolenghi is chef/patron of Ottolenghi in London.

Carrot Cake by OTTOLENGHI

1 Preheat the oven to 170°C/Gas Mark 3. Grease a 20cm springform
cake tin and line the base and sides with baking parchment.

2 Sift together the flour, baking powder, bicarbonate of soda and spices.
Lightly whisk the whole egg with the egg yolk.

3 Put the sunflower oil and caster sugar in the bowl of an electric
mixer fitted with the beater attachment and beat for about a minute
on a medium speed. On a low speed, slowly add the beaten egg.
Mix in the walnuts, coconut and carrot and then the sifted dry
ingredients. Don’t over mix.

4 Transfer the mixture to a large bowl. Wash and dry the mixer bowl,
making sure it is totally clean, then put the egg whites and salt in
it and whisk on a high speed until firm peaks form. Gently fold the
egg whites into the carrot mixture in 3 additions, being careful not
to over mix. Streaks of white in the mixture are okay.

5 Pour the cake mixture into the prepared tin and bake for approximately
1 hour; it could take longer. A skewer inserted in the centre should
come out dry. If the cake starts getting dark before the centre is
cooked through, cover it with foil. Let the cake cool completely and
then remove from the tin.

6 To make the icing, beat the cream cheese in a mixer until light and
smooth. Remove from the mixer. Beat the butter, icing sugar and
honey in the mixer until light and airy. Fold together the cheese and
butter mixes. Spread waves of icing on top of the cake and sprinkle
with the nuts.

Serves 6-8

• 160g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ¼ tsp ground cloves

• 1 large free-range egg
• 1 free-range egg yolk

• 200g sunflower oil
• 270g caster sugar
• 50g walnuts, chopped
• 50g desiccated coconut
• 135g carrot, roughly grated

• 2 free-range egg whites
• a pinch of salt

• Icing
• 175g cream cheese,
• at room temperature
• 70g unsalted butter
• 35g icing sugar
• 25g honey
• a dash of lemon juice
  
• 30g walnuts, chopped
• and lightly toasted