No Knead Bread

3 c all-purpose flour
¼ t. instant yeast
1 ½ t. salt
1 ¼ c warm water

Directions

• Step 1

  In a large bowl, combine flour, yeast, and salt. Add water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 20, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

• Step 2

  Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

• Step 3

  Make a parchment paper bowl. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Place dough seam side down in the parchment lined bowl. Cover with a  cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

• Step 4

  After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart dutch oven, in oven as it heats. When dough has fully risen, score the surface and carefully remove pot from oven. Lift parchment and dough out of bowl and place in hot dutch oven. Cover, and bake 20 minutes. Remove from pot, and continue baking until browned, about 5 minutes or until internal temp is 190 degrees. Cool on a wire rack.

  
  

Zucchini Crisp

- 5 cups peeled sliced zucchini

- 3/4 cup sugar

- 3/4 cup water

- 1/4 cup lemon juice, freshly squeezed

- 1 teaspoon cinnamon

TOPPING

- 6 tablespoons butter

- 1 cup brown sugar

- 1 cup flour

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 1/2 cup oats

Directions:

1. Preheat oven to 350 degrees. Combine zucchini, sugar, water, lemon juice and cinnamon in saucepan and boil for 10 minutes. Pour into 9x13 pan.

2. Combine topping ingredients, blending with a pastry blender until crumbly.  Sprinkle evenly over zucchini mixture.

3. Bake for 45 minutes. Serve with vanilla ice cream.

Roasted Cauliflower with Harissa Chili Oil & Smoky Yogurt

A modification of Yotam Ottolenghi's flavorful recipe.

Smoky Yogurt
½ cup plain Greek yogurt
1 T extra-virgin olive oil
1 ½  t red wine vinegar
½ t crushed red chile flakes
½ t smoked sea salt, or a couple drops of liquid smoke and 1/2 t kosher salt
1 ½ t water

Rose Harissa

40 g dried guajillo chilies

25 g dried ancho chilies

4 garlic cloves, peeled 

2 tsp cumin seeds

1 tbsp coriander seeds 

1½ tsp caraway seeds 

1 tbsp tomato paste

1½ tsp granulated sugar

1½ tsp paprika

2 tbsp lemon juice

1 tbsp rosewater

4 tbsp cider vinegar

½ cup olive oil, divided 

1½ tsp salt

Place a large frying pan over high heat. Once the pan is very hot, add the chilies and garlic. Toast until fragrant and charred, about 2 minutes. Pick out the garlic and set aside. Transfer the chilies to a heat-proof bowl.

Pour enough boiling water over the chilies to cover them, and then weigh them down with a small plate. Soak for 30 minutes to soften and rehydrate, then strain. Roughly chop the chilies and add them to the bowl of a food processor.

Meanwhile, add the cumin, coriander, and caraway seeds to the same pan, and toast over medium-high heat until fragrant, 2 to 3 minutes. Transfer the seeds to a mortar and pestle and roughly crush them before adding them to the food processor along with the chopped chilies, garlic, tomato paste, sugar, and chili powder or paprika. Pulse a few times until roughly chopped and combined.

Add the lemon juice, rosewater, the cider vinegar, olive oil, and a pinch of salt to the food processor. Blitz until you have a coarse paste.

Transfer the harissa to a sterilized airtight jar and keep refrigerated if not using right away. Harissa keeps, covered with a layer of oil, in the refrigerator for several weeks. 

>>for the chili oil

60 g Rose Harissa

1 tsp tomato paste

1 tsp Aleppo chili

3/4 tsp granulated sugar

2 garlic cloves, crushed

Salt

½ c olive oil

In a bowl, add the Rose Harissa, tomato paste, Aleppo chili, sugar, garlic, salt, and olive oil, and whisk to combine.

2 large whole cauliflower with leaves (about 4 lbs)

1 large onion, peeled and cut into 8 wedges

4 Fresno chilies, stems on, slit down the center

cilantro leaves

1 lemon; cut into wedges

Cut each cauliflower into quarters, making sure that the leaves remain attached at the base.

Fill a large pot with well-salted water and bring to a boil. Boil the cauliflower for 2 minutes, weighing it down with a lid a little smaller than the pan to ensure they stay submerged. Transfer the wedges to a parchment-lined baking sheet. Add the onion and chilies to the baking sheet.

Preheat the oven to 350°F. Make the Rose Harissa (see page 18).

Pour the chili oil over the cauliflower, onions, and Fresno chilies. Use your hands to toss well (wear gloves if you are sensitive to spice), massaging the chili oil into all of the crevasses of the cauliflower.

Roast the cauliflower until the cauliflower is golden brown and crispy, 45 to 60 minutes, basting the vegetables with the chili oil 2 or 3 times throughout cooking.

Transfer the roasted cauliflower to a serving platter, spooning all of the remaining chili oil and its solids collected from the baking sheet over the top. Drizzle with smoky yogurt and garnish with cilantro leaves and a squeeze of lemon juice, and serve immediately.