I have been really bad about blogging lately. My hesitation is that I want to post recipes with photos, but I do hate our crappy little Nikon so I procrastinate. My dear friend Barb gave me the boot last night and suggested that I post my creations anyway, so here I go (thanks Barbie!).

We haven’t seen Barb and Kevin for quite some time, so we had them over for a tapas dinner. What’s really nice about a tapas dinner is that it’s the entire evening. We sat in front of a roaring fire and ate little portions all night long. If you think about the time you spend creating a sit-down meal and the relatively little time it takes to devour said meal, the tapas menu is a much more satisfying experience! I’ll post only recipes I haven’t posted before and I will try to link those that I have posted before. Keep in mind that I never use a recipe verbatim, I always eyeball to my own personal taste. This is a rendition of how I remember doing this dinner. Hope you enjoy.

Round One: Asia
Sushi rolls
Lemongrass soup w. shrimp
Mango salad
Wine: South African Viognier

Round Two: Mediterranean
Chorizo w. tomato & balsamic
Spanakopita
Onion & orange Salad
Wine: Spanish Rioja

Round Three: Europe
French onion soup dumplings
Beef bourguignon
Roasted golden beet & goats cheese salad
Wine: French Cabernet Sauvignon

Round Four: North America
Québec Artisan Cheeses w. crackers and breads
Wine: Ontario Late Harvest Riesling

Lemongrass Soup with Shrimp (80 mL each serving, serves 4)

• 350mL low sodium chicken stock
• 1 tbsp olive oil
• 2 shallots finely chopped
• 3 dried Kaffir lime leaves
• 2 tbsp lemongrass, finely ground
• 1 tsp coriander seeds, finely ground
• 2 tsp or so freshly grated ginger (I like to use my microplane for this)
• 1 tsp finely chopped garlic (I like to use my microplane for this)
• 4 tbsp lemon juice
• 1 tbsp fish sauce
• pinch of roasted chilli paste
• 1 tbsp agave nectar (you may substitute honey for this)
• 4 medium mushrooms (cut into quarters)
• 4 cooked shrimp
• 3 tbsp coarsely chopped cilantro
• 3 tbsp finely sliced green onions

1. This soup is prepared relatively quickly so it is best to have your mise en place  so all you do is add ingredients to the pot.
2. Chopped shallots, set aside. Grind lemongrass and coriander seed, set aside (I like to use my spice grinder aka coffee grinder dedicated to spices).
3. Heat olive oil in a 3 quart soup pot, add finely chopped shallots and sauté until soft.
4. Add lemongrass, coriander and freshly grated ginger and garlic and sauté until you can smell all of the ingredients (less than 1 minute).
5. Add chicken stock, fish sauce, lemon juice, chili paste, kaffir lime leaves and agave nectar and stir to combine.
6. Bring to a boil and allow flavours to blend about 5-7 minutes on the boil, taste to make sure it is seasoned well.
7. Add mushrooms about half-way through the boil.
8. Remove from heat. Remove kaffir lime leaves.
9. Serve in small bowls, adding one shrimp per bowl, garnish with chopped cilantro and finely sliced green onions.
10. Enjoy!

Mango Salad (serves 4 small)

• 1 medium ripe mango
• 1/2 English cucumber
• 2 radishes
• 2 green onions finely chopped
• 2 tbsp coarsely chopped cilantro leaves
• 4 tbsp coarsely chopped peanuts
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 finely chopped thai chili
• 1 tsp agave nectar (or honey)

1. This salad is best made the morning of the day you are serving so that the dressing has time to blend into the salad.
2. Using a fine slice on a mandolin, finely julienne the mango, cucumber and radishes, toss to mix well.
3. Add green onions and cilantro leaves and toss again, set aside.
4. In a small measuring cup, mix lime juice, fish sauce, thai chili and agave nectar and whisk until well combined. Set aside for about 5 minutes.
5. Strain thai chili’s from the dressing (otherwise it could be way too hot!) and pour over the salad mixture. Toss to coat evenly and refrigerate 4-5 hours.
6. To serve, garnish with additional cilantro leaves and chopped peanuts.
7. Enjoy!

Chorizo with Tomatoes and Balsamic Vinegar (serves 4)

• 1 cup 1/4″ sliced chorizo sausage
• 2 medium sized plum tomatoes, seeded but skins left on
• 1/4 cup chopped onion (I prefer Mayan sweet onions or vidalia)
• 1 clove garlic finely chopped (I prefer to use my microplane)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

1. Heat olive oil in a small pan, add chorizo and caramelize each side.
2. Add onions and garlic and sauté for a minute. Add tomatoes and sauté for another minute.
3. Add balsamic and allow balsamic to reduce slightly 3-4 minutes (this will thicken the balsamic a bit)
4. Serve immediately with crusty bread.

Red Onion and Orange Salad (serves 4) adapted from Spain-Recipes.com

• 2 medium navel oranges, peeled, sectioned and sliced in half into bite sized pieces.
• 1 small red onion finely sliced (mandolin works best)
• 1/2 cup raisins
• 3 tbsp salted sunflower seeds
• 2 tablespoons blueberry merlot balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

1. Section oranges over a bowl to catch the juice that undoubtedly drizzle from the orange.
2. Combine oranges, onions and raising in a bowl.
3. Combine vinegar and olive oil and mix well.
4. Pour over oranges and onions. Refrigerate overnight (this will allow the onions to mellow quite a lot).
5. Sprinkle sunflower seeds on top and serve.

French Onion Soup Bundles (makes about 24 dumplings, which may be frozen for future use)

• 2 large mayan onions
• 2 cups low sodium beef broth
• 1/4 cup Port
• 1 clove garlic
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 48 sheets of won ton wrappers
• 1 egg white with a little water to help glue the wrappers
  Beef Broth for presentation
• 2 cups low sodium beef broth
• 1/4 cup port
• 1 clove garlic smashed but left whole
• 1 small onion in large chunks
• 1 bay leaf
• 1 tsp thyme
• 1 cup gruyère cheese finely grated and broiled on a silpat sheet until crispy

1. Finely chop onion and garlic.
2. Heat olive oil and add onion and garlic, sauté for about 1 minute. Slowly add the beef broth to cover, add bay leaves. Stirring frequently, boil down adding stock as it evaporates until all the stock is consumed by the onions and the onions are golden brown.
3. Add port to deglaze the pan, add thyme.
4. Set aside to cool completely.
5. Lay out 6 won ton wrappers at a time, painting each one with the egg white and water mixture. Add about 1 tsp of the onion reduction to the centre of each wrap and fold two opposing sides into the centre so they overlap and the sides are smoothed out to seal. Layout 6 more won ton wrappers at a time and paint each one with the egg white mixture. Lay filled won tons seam side down and repeat the folding process. Place finished bundles onto a cookie sheet lined with parchment so they do not touch one another. Repeat until the entire onion mixture has been used. Freeze over night and store in a zip lock bag for future use.
6. For presentation, I like to serve the bundles in a beef broth reduction, drizzled with gruyère crème and a gruyère crisp. To make the beef broth reduction, add 2 cups beef broth, smashed garlic, onion in large chunks, 1 bay leaf and thyme into a sauce pan and simmer until reduced to about 3/4 cup. Strain liquid and set aside (discard onion, garlic, bay leaf mix).
7. To serve, steam bundles for about 3-4 minutes until the won ton is done. Heat beef broth reduction and pour evenly into four shallow round bowls (should just be a hint of liquid, not a soup). Add french onion soup bundles and drizzle with the gruyère crème (I like the contrasts of the cold crème and the hot bundles in the hot soup) – garnish with the gruyère crisp. Serve immediately.
8. Enjoy!

Beef Bourguignon was JT’s specialty and he followed Julia Child’s recipe which can be found on line at Julia Child recipes: Boeuf à la Bourguignonne (should be made ahead and reheated on the stove for a few minutes, adding red wine if needed).

Roasted Golden Beets, Sautéed Beet Greens and Goats Cheese Salad

• 3 medium golden beets (well scrubbed, tops and bottoms trimmed, cut into 2″ cubes)
• 2 tbsp olive oil in about 4 cups water
• 1 oz pancetta finely sliced
• 1 tsp olive oil
• 1/2 finely chopped onion
• 1 clove garlic finely chopped
• 2-3 cups well washed and chopped beet greens
• 1/4 cup balsamic
• 1 tsp pesto (home made or store bought)
• 1 tbsp olive oil
• 1/4 cup goats cheese crumbled

1. Preheat over to 375°F.
2. Put beet cubes into the water and olive oil, strain (this is an excellent way to reduce fat as the olive oil floats and as you strain the beets, it sticks evenly to the beets). Discard water.
3. Arrange beets in a 13″ x 10″ pan evenly so they are not on top of one another. Bake for about 45 minutes or until beets are tender to pierce.
4. Fry pancetta in 1 tsp olive oil until crisp, add onions and garlic and sauté for 1 minute.
5. Add beet greens and sauté until soft (4-5 minutes). Remove from heat and add roasted beets.
6. In a small measuring cup, mix balsamic, pesto and olive oil together.
7. Place greens and beets on a platter and add crumbled goats cheese. Drizzle dressing over the warm salad and serve immediately.
8. Enjoy!

Savory French Toast (adapted from the LCBO magazine)

Serves 2 large portions or 4 small portions

Savory French Toast

• 1 Large egg
• 1/4 cup egg white
• 2 tbsp milk
• 1 tsp honey
• 4 slices bread
• 2 tbsp Dijon mustard
• 2 slices ham
• 1/4 cup grated parmesan cheese
• 4 oz goats cheese
• 2 tbsp butter
• maple syrup

1. Lightly Whisk egg, egg white, honey and milk. Set aside.
2. Spread 1 tbsp each of Dijon on 2 pieces of bread.
3. Sprinkle with about 1/4 of the Parmesan.
4. Top with 1 slice of ham for each of these two slices of bread, and sprinkle with the remaining parmesan.
5. Spread 1/2 of the goat cheese on the remaining two slices of bread and place face down on the ham side.
6. Preheat oven to 400°F.
7. Melt butter in a large cast iron pan (large enough to hold the two sandwiches)
8. Dip each sandwich on each side into the egg mixture until all of the egg has been absorbed equally.
9. Fry each side for about 5 minutes. Place in preheated oven for an additional 4-5 minutes.
10. Enjoy with fruit and drizzled maple syrup.

This recipe cuts in half very nicely.

Makes about 20 Corn shaped corn breads.

Jalopeño Cornbread

• 1  1/4 medium ground corn meal
• 1 1/4 all  purpose flour
• 1/2 cup granulated sugar (I used Splenda as I was making these for my diabetic father-in-law)
• 1 1/4 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/2  cup diced jalopenos (if you like thnings spicey, add cayanne to your taste).
• 1/2 cup finely  chopped green onions
• 1 1/2 cups shredded sharp cheddar cheese

1. Pre heat oven to 400F. Pre heat oiled cast iron corn shaped mold until smoking.
2. Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
3. Blend eggs, milk and oil in another bowl.
4. Stir wet ingredients into dry.
5. Fold in the shredded cheese, jalopeño and onion.
6. Spoon to fill hot molds and bake for 25 minutes or until firm and golden.

Several years ago, our good friends Barb and Kevin came up to the Upper Deck for a long weekend (pre nupitals and kids) and Barb made this delicious Grilled Cheese Lunch from Cottage Life Magazine. Now I don’t have the exact recipe, but it’s not rocket science so I wing it and I’ve been making it ever since. It’s really easy, and you only put into it what you like! I like a little tomato salsa with my grilled cheese, and since we ran out of the store bought kind, I whipped up one I refer to as Kitchen Sink Salsa, because I threw everything I had in the fridge into it. Oh, by the way, it’s adult grilled cheese because there is booze in it (no wonder I like it so much!). For this version, we used JT’s No Knead Olive Bread.

Adult Grilled Cheese

Adult Grilled Cheese

• 2 slices of artisan bread per person (this is a heavy lunch, our slices were about 3″ x 4″ x 1/2″ thick) buttered one side
• 1/2 cup grated sharp cheddar cheese (you can use gruyere or any full bodied cheese, except the processed kind – YUCK!)
• 1 medium green onion sliced thinly and chopped
• 2 tbsp cognac or scotch (we used Palinka) – anything with a good full taste will do
• 1/2 clove garlic minced finely

1. Mix cheese, green onion and garlic well. Add cognac and mix again.
2. Spoon 1/2 the mixture onto 2 slices of bread on the non buttered side and compress with the back of a spoon.
3. Put the second slice of bread on top, butter side out.
4. Heat cast iron skillet to medium high. Carefully place sandwiches into the pan and press down. Brown side one and flip.
5. Turn heat off and cover skillet and allow the other side to brown, and the cheese to melt.

Kitchen Sink Salsa

• 6 cherry tomatoes
• 2 sundried tomatoes in oil
• 1 green onion
• 1 tbsp tomato ketchup
• 1 tsp lime juice
• 1 clove garlic minced finely
• 1 tbsp olive oil (or the oil in the sun dried tomatoes)
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp Spanish smoked paprika
• Salt and Pepper to taste
• 1-2 tsp heat (cayanne, hot paprika, anything you have will do)
• 2-4 tbsp chopped cilantro (I didn’t have any at home, but it would have been tasty!)

1. Add all of the above into a small processor and pulse a few times (you don’t want a smooth paste, but a chunky salsa)
2. Season to your taste. Enjoy with the grilled cheese.

I was blog surfing a couple of weeks ago and came across this recipe from An Indian Kitchen in France. It is SOOOO good and not nearly as bad for you as the restaurant variety. I made the paneer exactly as Chandra’s recipe, but I admit I made a few modifications to the gravy recipe. Here is a link to Chandra’s version. Check out her blog, she is a very interesting woman.

Serves 4 (unless your husband loves it as much as mine did and then it serves only 3!)

For the Paneer:

• 1 liter of whole milk
• 125 g of whisked yoghurt (I used no fat)
  
• 3 tablespoons of lime juice

1. To make the paneer, boil the milk in a thick-bottomed pan. When it has come to a full boil, turn the heat down very low, add the yogurt and the lime juice, and stir these in thoroughly till the paneer begins to form.

2. Drain the paneer through a sieve that has been lined with a large, fine piece of cloth. Keep some of the whey by collecting it in a vessel placed under the sieve. You can use this later to add to the curry; some say it adds to the taste, and it is full of good things anyway.
3. Place the cloth with the paneer in it carefully on a large chopping board, and form it carefully in to a large square shape. Fold the cloth over this, and press the paneer down with a heavy weight (typically a large vessel full of water) that places uniform pressure on all parts of the paneer’s surface, for 20-30 minutes, so that all the excess water drains out and the paneer becomes firm. When the panner seems set, cut it in to 1/2 ” or 1″ squares. Mine turned out a bit loose, so I asked Chandra for some advice, and she elaborate so:
   “To drain the paneer well, I keep the block of paneer pressed under a heavy weight for about 20 minutes on a large chopping board (and wipe/mop away the whey as it drains out on to the board), then turn it over press the other side for another 10 minutes. Over 3-4 attempts, one figures out the balance between not pressing it for long enough, and pressing it too long such that the paneer tends to then go a bit dry.”

For the Gravy:

• 1 medium sweet onion such as vidalia or mayan chopped
• 1 cup of stewed plum tomatoes
• ½ a tsp, or a little more, of grated ginger
• 2 large cloves of garlic, grated
• ½ a tsp of ground cumin
  
• ½ a tsp or a little more, of coriander powder
• ½ a tsp of turmeric
• ½ a tsp of garam masala powder
• 2 tbsp of cashew paste (or tahini) (this is an optional ingredient)
• salt to taste
• 3-4 tbsp of sunflower oil

1. To make the curry, heat the oil in a frying pan, add the cumin , and when these start to release their aroma put the onions in. Fry these till they start to turn golden brown, then add the ginger and the garlic and fry for another minute.
2. Add the cashew nut paste and fry the mixture till the onions turn a darkish brown.
3. Add the tomato purée and cook till everything is well-blended and the puree starts to dry. Add the spices and fry for a further minute.
4. Now add a cup or a little more of the whey or boiled water, and pressure cook the curry for 5-7 minutes. Cool and refrigerate overnight (may be skipped).
   
5. Blend until smooth using an emersion blender. Strain through a fine sieve.
6. Reheat the next day and cook the mixture until a desired consistency is achieved.
   When the cooker has cooled enough for you to be able to open it easily, add the paneer pieces and simmer the curry for a little while so that the gravy is not runny.

Serve with home made naan.

For breakfast for Mr. Doran, I made Cinnamon Buns, something I haven’t made for years (for obvious reasons). I found this recipe in one of my old favourite cookbooks, Fanny Farmer. I just cut the recipe directly in half, and of course, I frosted them with a simple icing sugar frosting! The recipe below states it makes 16 rolls. By cutting the recipe in half and it made 7 gigantico rolls!

• 1 tbsp dry yeast
• 4 1/2 cup white flour
• 1 cup lukewarm milk
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp cinnamon
• 2 eggs beaten
• 2 tbsp butter
• 1/2 cup raisins
• 1/2 cup walnuts
• 1/2 unsalted butter
• 1/2 brown sugar
• 1/2 tsp cinnamon

1. Dissolve the yeast in 1/4 cup of the water and allow to stand 5 minutes.
2. Add the yeast to the milk and then add 3 cups of flour and blend well. Allow to rise in a warm dark place until double in size.
3. Add the beaten eggs, granulated sugar, salt, cinnamon, butter and 3/4 cup of flour and raisins and blend well.
4. Turn out to a lightly floured surface and knead the remaining flour (3/4 cup) until the dough is easily handled.
5. Roll out dough to about 1/4 inch thick rectangle (I did 1/2″ and it produced gigantic rolls, as you can see!)
6. Mix the remaining 1/2 cup unsalted butter with the brown sugar and cinnamon until a smooth paste is formed.
7. Spread the paste on the entire surface of the dough.
8. Sprinkle the chopped walnuts on the surface evenly.
9. Starting at the long end of the rectangle, begin rolling until the entire dough is rolled into one long tube.
10. Seal the long sides of the dough by pinching it to the rolled side.
11. Cut the tube into 2-3″ rolls. Place rolls into a lightly sprayed 9″ x 9″ pan leaving a bit of space around them (I got about 7 rolls out of 1/2 the recipe).
12. Allow to rise in a warm dark place for 1 1/2-2 hours. The rolls should double in size.
13. Preheat the oven to 375°F. Bake the rolls for about 25 minutes (you want to make sure the insides of the rolls are totally done, and not gooey.
14. Allow to cool and ice with a simple icing sugar and water frosting (about 1/4 cup plus a couple of teaspoons of water should do it. Mix until a frosting consistency is made, pour into a mini zip loc baggy and cut the corner off about 1/8″, frost in a creative manor – I did this just before serving the next day).

Enjoy! I won’t even bother posting the nutritionals on this one, simply not worth knowing.

We are now officially addicted to Jim Lahey’s no knead recipes. JT is the executioner of all of these recipes. Of course I am jealous, he has taken away my role as chief cook in the relationship, now I am the executive chef, sometimes overseeing, mostly just on the board, giving advice when asked. We came across this recipe today, and even while I type this entry, the love of my life is downstairs making up our first batch of this dough. Supper was very tasty tonight.

As seen on Martha Stewart.

Directions

1. In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
3. Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
4. Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
5. Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
6. Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

*Note that all nutritionl facts may not be accurate and are a guideline ONLY.

Naan Bread (adapted from several recipes)

This recipe is only good fresh from the oven…but if you need to reheat them, try steaming them to get the chewy texture back!

• 1 tsp sugar
• 1 tsp yeast
• 1/3 cup warm water
• 1 ½ cups all purpose flour
• 1 tbsp olive oil
• 1/3 cup natural yogurt at room temperature
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp unsalted butter at room temperature
• 1 tbsp flavouring of your choice (such as minced garlic, onion, cumin etc) – the one in the photo is plain

1. Dissolve yeast in water with the sugar and let stand 10 minutes until frothy.
2. Mix the flour, baking powder, salt in a medium sized bowl, make a well in the centre and pour in the yeast mixture, olive oil, yogurt and flavouring and combine until a dough is formed.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
4. Return the dough to the bowl and cover, allow to rise about 1 ½ hours until double in size.
5. Preheat oven on high broil setting, preheat your cast iron pan as well.
6. Punch dough down and turn out to a lightly floured surface and knead a further 4 minutes.
7. Divide dough into 6 portions and pat with your fingers to form ovals about 6 inch by 4 inches and about ½ inch thick. Rub both sides with room temperature butter.
8. Lay dough onto your preheated really hot cast surface and broil for 2-4 minutes each side, turning twice in the process to allow bubbles to form on both sides.
9. Serve immediately, or keep warm in foil. If you are reheating, try steaming to regain the chewy texture.

Check it out at Foodista.

No Knead Bread Revisited (video)

JT has really taken this on as his own, and I haven’t made bread since he did. I have to admit, I am a bit jealous since I am the one who loves to do this stuff…but he seems to really enjoy it, and he is great at it. Go JT go!

We got into the loaf before I remembered to take some shots…well, they are better than nothing. And by the way, the bread was DELICIOUS!

Adapted from New York Times, which was adapted from Jim Lahey, Sullivan Street Bakery
Time: About 2 to 4 hours’ rising, 45 minutes baking

• 3 cups all-purpose or bread flour, more for dusting
• ¼ cup ground flax seed
• ¼ tsp instant yeast
• ¼ tsp red wine vinegar
• 1¼ tsp salt
• 1 5/8 ‘warm’ water
• Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and wine vinegar, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 2-4 hours, preferably about 4, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles (dough will be quite gooey). Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450F.
5. Put a 6- to 8-quart heavy pot with lid (cast iron, enamel, Pyrex or ceramic – we always have the lid beside it so the heat goes into the pan faster) in oven as it heats.
6. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 35 minutes, then remove lid and bake another 10 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

We got pounded with snow again last night…about 15cm! This morning I was looking forward to shoveling (yep, you read that correctly!) but we watched a movie (88 minutes with Al Pacino 6/10) and by the time we went out, our lovely neighbour Frank did it all for us! Thanks Frank.

We’ve been baking the no knead bread since we discovered how easy it is… in fact, it is JT who is baking the bread these days…he loves it and is very good at it! Check out this helpful video.

• 3 cups flour
• 1/4 tsp yeast
• 1 1/2 tsp salt
• 2 cups warm water

1. Mix dry ingredients together.
2. Pour water into centre and mix with a wooden spoon or your hand.
3. Cover in bowl with cello and allow to rest in a warm dark place for 7 hours.
4. Pour dough onto a floured surface and fold into a nice compact ball. Wrap with cello and allow to rest 1 hour.
5. Remove Cello and cover dough with a light dusting of flour and cover with a cloth (not terry) and allow to rest 2 hours.
6. Pre-heat oven to 400F with pot and lid.
7. Add a bit of corn meal to pot bottom.
8. Gently roll dough into hot pan being careful not to deflate it.
9. Sprinkle a bit more corn meal on top.
10. Cover with lid and bake 30 minutes.
11. Remove lid and bake an additional 15 minutes.
12. Enjoy amazing bread!