Rusty Crusty Rustic Bread from Mels kitchen Cafe

This recipe is delightful!  

YIELD: MAKES 2-4 LOAVES OF BREAD

Note: look at the last paragraph of the recipe for variations to baking if you don't have a baking stone. Also, check below the recipe for step-by-step pictures.

Mels website is

www.melskitchencafe.com

INGREDIENTS

• 3 T yeast
• 1 T Salt
• 1 T Sugar
• 3 cups bread flour
• 3.5 cups AP flour
• 3 cups 100 degree water

DIRECTIONS

1. In a large bowl mix yeast, sugar,  into 3 cups lukewarm water (about 100 degrees). Allow yeast to bloom, add salt and then mix into flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down. Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.
3. Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.
4. After the dough has rested and is ready to bake, dust the dough lightly with flour, slash the top with serrated or very sharp knife three times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.
5. If you don't have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the dough has been refrigerated). Bake in the loaf pan in the 350 degree oven, watching the time carefully - check after 20-22 minutes.

Recipe Source: adapted from The New York Times via Jeff Hertzberg’s Artisan Bread in Five Minute a Day

*Click HERE for a printable PDF file of the below step-by-step instructions*

One note, The bottom of the loaf did not brown with the parchment underneath. I am going to not bake it on parchment today! Happy Baking! Mel I hope you do not mind my sharing this wonderful recipe!

Caponata

Caponata 

is a Sicilian dish consisting

of roasted eggplant and various other

savory ingredients. This recipe was inspired

by Ina Garten, The Barefoot Contessa.

Eggplant is plentiful this time of year, and if you are like me you

are looking for good ways to use this  wonderful vegetable before winter comes.

This is perhaps my favorite recipe using that odd purple Aubergine!

1 very large eggplant such as a green thumb or other variety, or several smaller ones with roasted flesh to equal about 2 Cups

1 Lemon juiced

1/2 C Roasted Red Pepper

3T Sirachi Hot Pepper sauce

1/2 C Green Olives, I used the stuffed ones, with garlic of course, but plain is just fine.

1 small can anchovies, about 6 fillets

1/4 C Capers, also add about 1T of the juice

1/4 C Olive Oil

1/2 Sweet Onion, diced and sautéed

1 Clove Garlic

1/4 C Pickled Peppers

2 T Tomato Paste

1 T salt

Black pepper to taste

Cut off ends of eggplant, rub Eggplant with olive oil. Place on foil lined baking sheet. Bake in 400

degree oven about 20-30 minutes until soft. Let cool. Meanwhile sauté diced onions in 2 t olive oil

until lightly caramelized. Remove from heat. Using a food processor or blender, place eggplant flesh,

remove skins and discard. make sure the eggplant is cool first! Add the rest of the ingredients, pulse

on low until mixed and chunky, or smooth to your desired degree. Ina Added about 1/2 C fresh parsley.

 This dip is wonderful on pita chips, a topping

for a baked potato or any numerous uses! Also makes a great tapenade. Enjoy! Happy cooking.

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Power Salad

Ultimate Power Salad

1 C Organic Spinach, lightly chopped

1C Organic Lettuce, chopped

1 C Organic Greens of Choice, Kale, mustard, swiss chard

1C Blueberries

!/2 C Walnuts

5 figs quartered

1 C Strawberries, Quartered

1 C Watermelon cubed
2 mandarin oranges peeled and sectioned
1 grapefruit, peeled and sectioned
bunch of grapes halved
1 avocado, cubed 

1/2 C ground Flax Seeds
This is a very large salad for a big party! Reduce the amounts to make a perfect size for one or two!

Toss all ingredients in large salad bowl, top with Walnuts and Flax Seeds. Serve with Balsamic vinaigrette on the side! Enjoy! Very refreshing and very healthy! Happy Summer!

Balsamic Vinaigrette:

1 C Balsamic vinegar

1/2 C olive oil

2T Honey  

2T Dijon Mustard

Whisk all ingredients together and place in small pourable container!

Vegetarian gumbo

Vegetarian Gumbo

1 onion, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 C okra, sliced

2 garlic cloves, minced

1 stalk celery, diced

1 small can white beans

1/2 c mushrooms, sliced

2 chipotle peppers, minced

3T Tabasco

Salt and pepper to taste

2 C hot cooked brown rice
1t fresh chopped oregano
1t chopped fresh thyme
2 bay leaves
1 t chopped fresh basil

Sweat onions, celery, peppers, mushrooms, and garlic in their own juices. Add tomatoes, rinsed beans, chipotle peppers, okra and Tabasco and herbs. Cook over low heat about 20-30 minutes. Adding water as needed. Serve over hot cooked rice. Enjoy! Happy healthy cooking! 

Eggplant dip

This is a version of Baba Ganoush

1 large Eggplant, or several smaller garden variety

3 cloves of garlic

3/4 cup leaves fresh basil

3 chipotle peppers in adobo

Juice of 1/2 lime and 1/2 lemon

t salt

1/4 c tahini (sesame butter)

1/2 onion

1 small bunch asparagus
3T Olive Oil (Optional)

Cut eggplant ends, and slice in half lengthwise. Place on cookie sheet with 2 cups water, cut side down. Place asparagus on sheet as well. Roast on 350 degrees for 20-30 minutes until soft.

Cool somewhat, then place in blender with remaining ingredients. Use water or olive oil for moisture.

Serve with sliced vegetables or high fiber, crackers, or pita chips! A very nutrient rich healthy vegan

Dip, especially with no added oil. Enjoy! Happy cooking! Happy, healthy eating!

Vegan Cream of Potato soup

Creamy Cream of Potato

Soup!

This recipe will make enough for 2 people

1/2 C chopped very fine,

Cauliflower

Carrots

Celery

Onion
Yellow bell pepper

1/4 C Olive Oil or Vegan Butter spread

1t Veg or mushroom broth

2C Water

2 small potatoes, diced

(Add  Soy Cream or  Almond Milk last)

1/2 C Unsweetened Almond Milk, or Soy Milk or Soy Creamer

Add olive oil to pan over medium heat, sauté onions until soft.

Add remaining ingredients. Stir and simmer over low heat until

potatoes are soft. Use a hand blender to mix untilbsmooth creamy. Stir in Creamer or Soy Milk. stir to heat and serve!

I like to add NM Green Chili diced, Vegan almond Cheese shredded and some croutons, also maybe a slice of avocado or two?? Enjoy!

Vegan callabacitas

Vegan New Mexican Callabacitas

Summer months can bring about an

abundance of wonderful fresh vegetables.

This dish is an easy, tasty side dish, or can be transformed

into a cold salad picnic dish with a little vinaigrette.

Recipe makes about enough for 4-5 servings.

2 ears fresh sweet corn, cut kernels from cob

1 small eggplant, pealed and cubed

1-2 small yellow summer squash or zucchinis, cubed

1 large tomato diced

1 onion, small diced

1 clove garlic

2 small red peppers chopped fine

1/4 C olive oil

1/2 C green chili chopped

Heat oil over medium heat, add onion, garlic. Toss about 4 minutes. Add eggplant

And brown slightly, add corn, squash, peppers, tomato and chili. Cook for about

10-15 minutes, covered, until done! See my orzo pasta salad for vinaigrette recipe!

Enjoy! Happy cooking! Happy Summer! Salt and pepper to taste.

You can add shredded cheddar cheese, 1/4 C grated Parmesan cheese,  1/4 C of Cream, and 1/8 C Butter
for a delicious non vegan version! 

Please click on my links below for some beautiful NM style serving dishes!
Thank you for your support!