Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
Season the mixture with Worcestershire sauce, salt, and pepper.
Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.
Big Mac Sauce:
Add all of the ingredients to a bowl and stir well to combine.
Make Sandwiches:
Spread some Big Mac sauce on the bottom bun.
Place1/4 c. of shredded lettuce on the bottom half of each bun.
Top with a slice of cheese.
Spoon the meat mixture over the top of the cheese.
Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
Top each sandwich with pickles and diced onion and the top bun.
Ingredients to make 1/2 c. (100g) of active starter:
1 TBSP (15 g) sourdough starter
1/3 c. + 1 TBSP (50 g) all-purpose flour
3 1/2 TBSP (50 g) water
Dough Ingredients:
1/2 c. (100 g) active sourdough starter
1 1/2 c. (360 g) water 30 grams divided
1/3 c. + 1 TBSP (50 g) whole wheat flour
3 3/4 c. (450 g) bread flour
2 tsp. (10 g) fine sea salt
Directions:
Feed your starter:
12 hours before you plan to mix the dough, add the ingredients to make ½ c. (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the dough:
Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined (knead for about 1 -2 minutes, until dough starts to become sticky). Cover the bowl and let rest on the counter for 1 hour.
Bulk Fermentation (3-5.5 hours):Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures:
The dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes.
Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough.
Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball.
Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
Second Rise (8-36 hours):Place the covered dough in fridge to cold ferment 8-36 hours.
Score and Bake:Preheat the oven, with the Dutch oven inside, to 500°F (260°C) for 30 minutes.
Remove the dough from the fridge, and turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the Dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the Dutch oven.
Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
Let the bread cool on a cooling rack for 2 hours before cutting.
Sample Timeline:
Night 1:
8 pm feed starter
Day 2:
8 am: Mix water, flour, and starter. Cover to autolyse for 1 hr.
9 am: Add salt water. Rest covered for 1 hr.
10 am: 1st stretch and fold. Cover and rest 30 min.
10:30 am: 2nd stretch and fold. Cover and rest 30 min.
11:00am: 3rd stretch and fold. Cover and rest 30 min.
11-2:00 pm: Bulk ferment at room temperature for 2-3 hrs. at 68F.
2:00 pm: Pre-shape. Cover and rest 20-30 minutes.
2:30 pm: Final shape. Cover and rest 30 minutes.
3:00 pm: Place in refrigerator to cold ferment until ready to bake.
1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
8 TBSP unsalted butter, cut into 8pieces
2 onions, chopped fine
2 celery ribs, chopped fine
1 TBSP poultry seasoning
1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
1 package of sage, chopped
1/2 c. parsley, chopped
3/4 tsp. pepper
2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)
Directions:
Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.
In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
Orzo:
1 box of orzo, cooked according to package
2-3 TBSP butter
2 TBSP lemon juice
2-3 TBSP fresh dill, chopped
Whipped Feta:
8 oz. feta cheese
1/2 c. sour cream
2 TBSP olive oil
Greek Salad:
Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.
Greek Salad Dressing:
1 c. olive oil
1/2 c. red wine vinegar
2 lemons juiced
4 cloves garlic, minced
1 TBSP Dijon mustard
1 (to 1 1/2) tsp. salt
1 tsp. dried oregano
1/2 tsp. dried dill
1/2 tsp. cracked black pepper
Directions:
For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.
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