Category: dinner

White/Whole Wheat Bread with Rye Flakes

Ingredients

  • 1 1/2 cup water
  • 2 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup rye flakes
  • 2 tbsp honey
  • 1/2 tbsp active dry yeast
  • 1 tbsp kosher salt

Directions

  1. Combine 1.5 cups hot water (~90º C) with rye flakes and add 1 tbsp honey. Let stand for 3 minutes.
  2. Mix flours with salt.
  3. Discard excess water from rye flakes and add rye flakes to flour.
  4. Combine 1.5 cups warm water (40º C) with honey, stir until dissolved then add yeast.
  5. Once yeast has proofed, combine all ingredients and mix and then knead. Add more all purpose flour or water as required to achieve desirable consistency.
  6. Let dough rise for two hours, then knead again. On second rise, transfer to a parchment lined cast iron dutch oven (with lid) and add 2 tbsp water to the bottom of the dutch oven.
  7. Set oven to 450ºF. Bake for 20 minutes covered, then bake uncovered until the top has a golden colour and the internal temperature reaches at least 190ºF.

sourdough bread (vermont)

  • 1 lb 8 oz bread flour (or all purpose)
  • 3.5 oz whole wheat flour
  • 20.5 oz water
  • 1 tbsp salt
  • 14 oz sourdough starter
  • Everything Bagel seasoning (optional)
  1. Combine all ingredients except salt and knead into a dough. Add water or flour to achieve desired consistency (sticky, but not wet).
  2. Let dough proof for 12-18 hours (until doubled in size).
  3. Add salt and knead again. Let stand until doubled in size.
  4. Move to final baking instrument, knead, and let rise a final time.
  5. Bake at 450F for 35 minutes, covered. Remove cover and bake until top is desired colour.

cevaps

In May 2016, I went to Serbia. While there, exploring Belgrade and the various markets, a friend and I came across a butcher. For about $2.50, we had our fill of various skewers and kebabs. This recipe is inspired by that experience.

Ingredients:

  • 3 kg ground beef (lean or regular)
  • 4 kg ground pork
  • 2 large onions, finely chopped
  • 1/4 cup garlic powder
  • 1 head of garlic, minced
  • 1/4 cup onion powder
  • 2 tbsp ancho chili powder
  • 2 tbsp lemon juice
  • 1 tbsp cinnamon
  • 2 tbsp black pepper
  • 2 tbsp salt
  • 1/4 cup parsley, fresh, or 1/3 cup dried
  1. Combine all ingredients in a very large mixing bowl, adding the lemon juice and parsley last.
  2. Portion the meat out in meat balls using a scale, approximately 80 grams per meatball.
  3. Form the meat balls onto the skewer, making them into kebabs.
  4. Cook over sugar maple hardwood lump charcoal.
Cooking these cevaps over charcoal is the only way.

caesar salad dressing

In a blender, combine:

  • 1 egg
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp white vinegar
  • 1 tsp mustard powder
  • 1/2 tsp black pepper
  • 3 cloves garlic
  • Pinch of salt
  • Parmesan cheese (recommend Parmesan petals from costco if available)

Blend all ingredients except Parmesan until mixed. Add Parmesan to achieve desired thickness.

Prep at least two hours before consuming. Keeps for 24 hours.

knedlicky

  • 4 cups flour
  • 1 package yeast
  • 1 cup milk (warm)
  • 2 eggs
  • 8 slices rye bread (buttered, crust cut off)
  • 1 tsp salt
  • 8 cloves crushed garlic
  1. Mix yeast with 1/4 cup water.
  2. Beat eggs into milk.
  3. Combine flour and salt.
  4. Make dough by adding liquid (water/yeast & eggs/milk) to the salt and flour. Add crushed garlic.
  5. Cut bread into small pieces (1cm x 1cm) and incorporate into dough.
  6. Divide into pieces roughly the size of a hockey puck.
  7. Fill a pot 3/4 full of water, bring the water to a boil.
  8. Add Knedlicky to boiling water, cook for approximately 15 minutes.