The following originally appeared on 10/13/08 at Exit 51.
Despite my recent foray into decluttering my recipe files at home, I can’t help myself when it comes to printing new recipes to try. Until someone comes up with a rehab program for this affliction, I’m just going to have to do my best to stay on top of it. This may be easier said than done but I’m going to give it a shot. And I’m going to start by trying these two new recipes that I stumbled across online.
The first is the infamous No Knead Bread, which Mr. Bittman has recently reworked to take less time and to be whole grain friendly. Seeing as how I have almost five pounds of whole wheat flour taking up space at home, this is a no brainer addition to my to do list.
The second is a variation on roasted squash from the Washington Post’s Recipe Finder. Since I don’t want SFC to get bored seeing plain roasted veg on his plate, this looks like a good place to start.
And I’m thinking that these two would go great together with something as simple as some hearty mushroom soup, salad, a quick frittata, roasted chicken, or Mr. Bittman’s Roasted Salmon with Pinot Noir Sauce. Looks like I’ve got most of the makings of an entire meal right here.
Fast No Knead Whole Wheat Bread
Mark Bittman – New York Times
- 2 cups whole wheat flour
- 1/2 cup whole rye flour
- 1/2 cup coarse cornmeal
- 1 teaspoon instant yeast
- 1 1/2 teaspoons salt
- Oil as needed.
Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Yield: 1 loaf.
Herb Crusted Butternut Squash Wedges
Stephanie Witt Sedgwick – The Washington Post
- 3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 to 2 teaspoons herbes de Provence (see headnote)
- 1/3 teaspoon kosher or sea salt
- Freshly ground black pepper
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with aluminum foil.
Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)
Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges’ points are facing upward. Sprinkle with the herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes, then carefully remove the foil and let the wedges roast for 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)