Start this process about 24 hours before you want to eat the bread.
Adapted from Ben Starr.
113 g. cold unfed starter/discard
340 g. water
567 g. flour
17 g. Kosher salt
Mix: In a large bowl, mix cold discard and water until combined. Add flour and salt and mix with spoon then hands until well combined in a uniform dough, about 15 seconds. Remove dough from bowl and add oil/cooking spray to bowl; then put dough back in bowl and cover bowl.
Rise: Rise at room temperature until dough doubles, usually 12 hours but can take upwards of 30 hours (if dough is starved). Once dough has doubled you have an additional 12ish hours to remain at room temperature before shaping. The longer the rise the better the flavor.
Shape: Shape dough and place on floured parchment paper. Use the parchment paper as a sling to place into a cold Dutch oven. Cover and let rise for 90 minutes. If dough took less than 12 hours to double, the second rise should be 45-60 minutes. If dough took 30+ hours to rise, the second rise should be 120 minutes.
Score: After the second rise, carefully use parchment paper sling to remove dough and score the dough. Then replace parchment paper sling dough to Dutch oven and cover.
Bake: Place Dutch oven in a cold oven, then turn oven to 425F and bake covered for 45 minutes. Then remove the cover and bake for an additional 20 minutes or until bread reaches desired color and crispness.
For the crust: Adjust oven rack to the middle position and heat oven to 325F. In a food processor, pulse the Oreos and sugar until fine even crumbs. Drizzle melted butter over crumbs and pulse to incorporate.
Transfer mixture to a 9 inch pie plate. Using your hands, press crumbs very firmly into the bottom and up the sides of the pie plate. Using a greased bottom of a measuring cup, smooth out the crust into an even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; then transfer pie plate to a wire rack and let cool completely.
For the ganache: Microwave the cream, chocolate, and salt in a bowl, whisking frequently until melted, 1 to 3 minutes. Poor into cooled crust, and using a spatula, spread into an even layer. Refrigerate, uncovered until set, 30 – 60 minutes.
For the filling: Meanwhile, whisk 2 TBSP water and gelatin together in a bowl and let sit until gelatin softens, at least 5 minutes.
Cook frozen raspberries, sugar, and salt in a large saucepan, stirring occasionally, over medium-high heat until mixture is boiling, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until thickened and reduced to 2 1/2 c., 10 – 12 minutes.
Off heat, add the lemon juice, vanilla, and gelatin mixture to raspberry filling until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, ,about 4 hours. May loosely cover with plastic wrap and refrigerate up to 1 day.
Fresh raspberries: Arrange fresh raspberries is in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
For the whipped cream: Use a stand mixer with the whisk attachment and whip all the ingredients on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks.
1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
3/4 c. Italian parsley leaves, lightly packed
1/4 c. pine nuts or toasted walnuts
3 garlic cloves
1/2 lemon, juiced
1/2 c. olive oil
1 tsp. salt
1 c. Parmesan cheese, plus more for garnish
2 TBSP salt for potato/green bean/pasta water
3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
12 oz. green beans, cut in 1 inch pieces
1 lb. dried fettuccine (can use fresh)
Reserved 1/2 c. pasta water, optional see below
Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
Bring a large pot of water to a boil and add the 2 TBSP salt.
If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.
Serve topped with cheese, Fritos, green onions, and/or sour cream
Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
Serve topped with cheese, Fritos, green onions, and/or sour cream.
2 1/2 lb. butternut squash, peeled, seeded, and cubed
3 large carrots, cut into 1 inch pieces
1 celery stalk, but into 1 inch pieces
1 Granny smith apple, cored and chopped
4 c. chicken stock
Kosher salt and freshly ground black pepper, to taste
1/3 c. heavy cream
2 TBSP chopped fresh chives
Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
Serve immediately, sprinkled with chives and a little extra cream.
In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil. Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.
Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.