Category Archives: American

New York Times No Knead Bread

8 April, 2007 Nate Leave a comment

When I heard about the New York Times “No Knead Bread” recipe, I said to myself, “I wanna try that.” Now, three months after seeing the recipe, I finally had the excuse to make my very first ever loaf of bread.

Pic 1: The dough after bringing all the ingredients together. This was started around 6 pm Friday. I covered it and put it in the oven (which was turned off) to sit overnight.

I pulled the dough out of the oven when I woke up in the morning. It didn’t look like it had risen much in the 14 hours since starting. Our house is between 60* – 64* at night so that might have had something to do with it. I left it out on the kitchen table all the morning.

When I returned around 2 pm, it had risen, but again not by much. I folded the dough. Then Annie suggested heating a cup of water in the microwave for a couple of minutes, then putting the bowl of dough in there to rise. She was right (of course).
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American, Fish, Poultry, Vegetables

Chicken, mushroom, bell pepper, sun-dried tomato, and anchovy salad

8 April, 2007 Nate Leave a comment

We had a can of anchovies sitting in the pantry waiting to be used. I thought we’d use them to make a Caesar salad. But after we had that smoked salmon salad, we thought we’d try keeping them whole.

Here we have Romaine lettuce, spinach, chicken breast, mushrooms, yellow bell peppers, and sun dried tomatoes. We laid a few fillets of anchovies right on top of the salad and dressed with balsamic vinegar and EVOO.

I like anchovies. I like strong flavors in general. But whole anchovy fillets were a bit much, even for me. I ended up having to take little pieces of fish at a time with each bite.

But it was still good!

Aloha, Nate

American, Tomatoes, Vegetables

Spinach and basil salad with bacon, roasted tomatoes, and candied walnuts

8 April, 2007 Nate Leave a comment

This time we’re gonna fancy up the salad a bit.

Annie roasted some grape tomatoes after tossing them in olive oil, salt, pepper, and Italian seasoning. She pan fried some bacon pieces to make some bacon fat. We made a dressing from EVOO, white wine vinegar, Dijon mustard, salt, pepper, and bacon fat. Then we added the roasted tomatoes and tossed to coat them. We removed the tomatoes from the dressing and set aside.

Tossed together some fresh spinach leaves, whole fresh basil leaves, and a little bit of bacon with the dressing. Plated it up and sprinkled more bacon on top as well as the roasted tomatoes. Garnished with homemade candied walnuts.