Archive for March, 2014

March 18, 2014

Learn How to Make Artisan Bread with no Kneading

by Sandy Pollock

Editor’s note: This guest blog post is written by Jenny Corteza. Jenny Cortez recommends Homejoy to all her single friends in Chicago. As a writer, she knows it can be hard to get everything done if you’re writing articles to remove complaints about negative falsehoods on the Internet.


                                           Photo credits:  victoriachan

Homemade bread is a wonderful addition to any meal say most food bloggers. Taking time-out to bake a delicious bread from scratch provides a wonderful opportunity for you to de-stress and create! This recipes is easy for beginners, and very forgiving. This recipes let’s you play with your food and eat it too. Here’s a simple recipe for making Artisan bread and there’s no need to knead!

4 simple ingredients:

3 cups all-purpose flour

½ teaspoon instant or rapid-rise yeast

1 ¾ teaspoon kosher salt

1 ½ cup cold water

Tools you will need:

1 large mixing bowl

1 wooden spoon

2 oven ready pots with lids (substitutes listed in recipe!)

parchment paper

extra flour


Step 1. In a large mixing bowl, add 3 cups all-purpose flour, unbleached flour is preferred. Bleached flour is OK and bread flour is the best.

Step 2. Add ½ teaspoon of instant or rapid-rise yeast. You can use regular dry yeast by proofing it first. To proof regular dry yeast, combine and mix ½ teaspoon yeast with ¼ cup hot water, let the mixture sit for 5 minutes, and voila – instant rapid-rise yeast.

Step 3. Add 1 ¾ teaspoon kosher salt to your flour and yeast mixture. To substitute table salt for kosher, reduce the amount of salt to ¼ or ½ teaspoon. Stir the dry ingredients in mixing bowl.

Step 4. Pour 1 ½ cups cold water to mixed dry ingredients. Cold water is preferred, but any temperature will work. This recipe is very forgiving!

Step 5. With a whisk or dough whisk, mix the dry ingredients and water together to create the dough. You can also use a wooden spoon or rubber spatula to mix the ingredients by hand. Mix the dough until it reaches a soft doughy consistency, but do not overmix. This is no-knead to need bread!

Step 6. Cover the large bowl with plastic wrap and let it sit for 12-18 hours. The dough can sit from 10 – 24 hours and still be OK.

Step 7. Preheat oven to 450 degrees. Find an oven ready pot with a lid and let the pot heat in the oven for at least 30 minutes. The pot must be able to hold 3 – 6 quarts. Oven ready pots include glass Pyrex dish, stainless steel pot, clay bakers, pizza stones along with two stainless steel bowls, or a heat-resistance bowl with aluminum foil.

Step 8. Remove plastic wrap from the dough. At this point, the dough will be very sticky. On a floured surface, begin to form the dough into ball. Do not knead out the bubbles, this is no-knead bread, so there’s no need to! When making Artisan bread, holes are preferred, and this pockets of air bubbles will provide authenticity.

Step 9. Ensure your surface has a good amount of flour and flour your hands. Take the dough out of the bowl and place it upon a sheet of parchment paper. Begin to smooth the surface of the ball of flour.

Step 10. Cover the dough with plastic wrap and let sit for 30 minutes, (preferably while the oven-ready pots are heating).

Step 11. Remove the plastic wrap from the top of the dough. Place the dough in heated oven-ready pot with parchment paper, place lid over dough. Place covered dough in oven and let bake for 30 minutes.

Step 12. Bake an additional 15 minutes without lid. Remove from oven and let cool for a few minutes and your no-knead Artisan bread is ready to serve!


March 4, 2014

Shrimp Gumbo Casserole

by Crystal Cook

This Mardi Gras take a page from our latest book (page 44 to be exact) and celebrate with this gumbo inspired casserole! The Creole-spiced shrimp filling and satisfying biscuit topping will have your guests partying in the streets in no time!

shrimp gumbo

Shrimp Gumbo Casserole

Serves 8

3 tablespoons olive oil

1 onion, chopped

½ green bell pepper, chopped

3 celery rib with leaves, chopped

3 garlic cloves, minced

2 (28-ounce) cans diced tomatoes

1 (15-ounce) can tomato sauce

1 tablespoon plus 1/2 teaspoon salt

1 ¼ teaspoons freshly ground black pepper

1 teaspoon chili powder

1 teaspoon dried thyme

2 bay leaves

1 pound fresh okra, sliced

1 pound shrimp (31/35), peeled and deveined

2 teaspoons gumbo file

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon baking soda

5 1/2 tablespoons cold unsalted butter

3/4 cup buttermilk

  1. Preheat the oven to 450°F.
  2. In a large saucepan set over medium-high heat, heat the olive oil, then add the onion, green pepper, celery, and garlic. Cook, stirring, for 6 minutes until soft.  Add the tomatoes, tomato sauce, 1 tablespoon of the salt, pepper, chili powder, thyme, and bay leaves. Cover and cook slowly for 20 minutes. Add okra, shrimp and the gumbo file and cook for 3 to 5 minutes, until the shrimp turn pink.
  3. In a medium bowl, combine the flour, baking powder, cayenne pepper, sugar, baking soda, and the remaining 1/2 teaspoon salt.  Using a fork, cut in the butter until the mixture resembles coarse cornmeal. Stir in the buttermilk until the mixture just comes together. Knead until a soft dough forms.
  4. On a lightly floured surface, roll out the dough until it is 1/2 inch thick.  Using a 2 1/2 inch round cutter, stamp out 12 biscuits.
  5. Pour the hot gumbo into a 9 x 13 inch casserole dish. Arrange the biscuits on top of the gumbo. Bake until the biscuits are golden brown, about 20 minutes.
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