There is a great need for this no-knead bread

No-Knead Rustic Bread

Ingredients
3 ½ -4 cups bread flour, divided
1 tsp active dry yeast
1 ½ tsp salt
1 ¾ cup water

Procedure

1.    Combine 3 cups flour, yeast and salt in a large bowl.  Add water and stir until blended, dough will be shaggy and sticky.  Cover with plastic and rest 12 to 18 hours at room temperature.  It is ready when its surface is dotted with bubbles.

2.    Turn the dough out onto a floured board, flour the top, and fold the dough over itself once or twice.   Using just enough flour to keep the dough from sticking to your hands, quickly shape into a ball.  Place a flat-weave (not terry) towel on a sheet pan and sprinkle with flour.  Put dough seam-side down on the towel.  Cover generously with more flour. Rise dough for 30 minutes to 1 hour until the dough does not readily spring back when poked with a finger.

1.    At least 30 minutes before the dough is done rising put a 5-6 quart covered Dutch oven (cast iron or enamel) in the oven and preheat the oven to 450°F. When dough is ready, slide you hand under the bottom towel and gently flip the dough into the pre-heated pot, seam-side up.  Shake the pot to position the dough in the center.  Cover the pot and bake for 25 minutes.  Uncover and bake about 10-15 minutes or until golden and crusty.

 

Adapted from the NY Times

My Favorite Lobster Rolls

Lobster Rolls
Yield: Makes 2 servings/6 sliders

Ingredients
Cooked lobster meat, from a 1 ¼- 1 ½ lb. lobster, cut into bite-size pieces
2 Tbsp. mayonnaise
1 tsp. lemon juice and zest
2 Tbsp. minced celery
Cracked pepper and sea salt, to taste
1 tablespoon butter, room temperature
2 top-split New England style rolls
        or
6 Martins mini potato rolls

Method
1.    Combine lobster meat, mayonnaise, lemon juice and zest, celery and cracked pepper and sea salt in medium bowl. 

2.    Butter outside surfaces of hot dog rolls or inside of slider rolls. Heat medium non- stick skillet over medium-high heat. Place rolls, buttered side down, in skillet; cook until browned slightly, about 1 minute per side. Open rolls. Fill each with half of the lobster mixture, and serve.

 


Note:  1 ½ lb. lobster yield was between 6 and 7 ounces cleaned meat

Fennel & Pepper Crusted Lamb Kebabs

This was a project I worked on for the American Lamb Council. They're great for casual late summer fare. 

Fennel & Pepper Crusted Lamb
4 servings
Ingredients
1 1/2 lb. boneless leg of lamb, unti into 2-inch cubes
2 Tbsp. fennel seeds
1 Tbsp. Cracked black peppercorns
1 Tbsp. kosher salt
2-3 cloves garlic,, minced
1 tsp. herb de Provence
1 tsp. dried oregano
Olive oil
*Minted Yogurt Sauce
 
Procedure
1. Crush together fennel and peppercorn and kosher salt and garlic. Add herb de province and oregano Toss lamb cubes with olive oil and press herb mixture into meat. Let stand 45-60 minutes.
 
2.  If you use a charcoal grill, light the coals at least 1/2 hour before you plan to use them so they have developed a grey ash. Skewer the lamb on soaked bamboo skewers. Place the kebabs on the grill and cook about 3-4 minutes on the first side and 3 minutes on the second side.  When kebabs are cooked, cover with a foil tent and allow to rest 2-3  minutes before serving with pita and minted yogurt sauce. 

*Minted Yogurt Sauce
1 cup plain Greek yogurt, or plain drained
½ cup minced greens of scallions
2 plum tomatoes, diced
1 cup diced cucumber
3 Tbsp. fresh-chopped mint
Salt to taste
 
1. Combine all of the above ingredients and serve with lamb kebabs.

Roasted Corn and Avocado Salad

I love NJ corn. The Garden State actually lives up to its name in the summer months - Jersey corn or tomatoes will be a part of almost every dinner I make this season. This is a fairly simple mix that is always a crowdpleaser. 

I will steam the corn then finish it on the grill to get some color, flavor, and char. Then dice up some cherry tomatoes, scallions, and avocado. Toss with some lemon juice, cilantro, and olive oil and you're done. 

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