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Posts by Joe George

Chilled Cucumber-Avocado Soup   Makes 6-8 cups   1 English cucumber, seeds removed 1 ripe avocado, skin and pit removed ¼ small onion, diced 2 cloves garlic 2 cups plain Greek yogurt 2 cups orange juice 2 teaspoons sea salt ½ teaspoon crushed hot pepper (optional)   Combine all of the ingredients in a blender and process until very smooth.           
Yield: 8 pretzels 1 cups warm water1 package active dry yeast1 tablespoon sugar2 teaspoons salt3-1/4 cups high-gluten flour4 cups water4 teaspoons baking soda4 teaspoons caraway seed4 teaspoons coarse sea saltCombine the water, yeast, sugar, and 2 teaspoons salt in the bowl of an electric mixer fitted with a dough hook. Add the flour and run the machine on low until the dough begins to pull together and pull away from the sides. Increase the speed to medium and knead the...
Yield: 2 (12-inch) pizzas                                        1 recipe rustic bread dough2 tablespoons cornmeal2 teaspoons minced garlic2 large ripe tomatoes, diced (about 2 cups)8 large leaves fresh basil, coarsely chopped8 ounces grated mozzarella cheese1/4 teaspoon salt2 teaspoons olive oilPreheat an oven to 550F. Place a baker's stone on the lowest rack in the oven and allow it to become very hot. Cut the dough into two pieces and roll one piece out on a well...
Yield: 12 muffins 1 cup water, at room temperature1 cup milk, at room temperature1 scant tablespoon active yeast 1 tablespoon granulated sugar2 tablespoons unsalted butter, at room temperature2 teaspoons kosher salt5 cups (approximately) unbleached bread flourcornmeal for dustingCombine the water, milk, yeast, and sugar in the bowl of an upright electric mixer. Add the butter, salt, and flour to the bowl, and using the dough hook attachment, knead the dough on medium for...
2 recipes rustic bread dough1 tablespoon cornmeal1/4 cup olive oil 1 tablespoon minced garlic2 tablespoons minced fresh rosemary1/2 cup grated Pecorino Romano cheeseRoll the dough out to 12x18 inches--it should be about 3/4 inch thick. Dust a 12x18 inch baking pan with the cornmeal. Gently slide the dough onto the baking pan. Using a fork, poke holes all across the dough. Sprinkle the olive oil, garlic, and rosemary across the dough and gently rub it in with your hands....
Makes 1 loaf                                       1 1/4  cups water3 teaspoons yeast 3 cups unbleached bread flour, divided2 teaspoons kosher salt 1 tablespoon cornmealCombine the water, yeast and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour.Add the remaining 2 cups of flour along with the salt and knead the dough for 10-12 minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 – 1 ½...
Yield: 8 bagels   1-1/4 cups warm water 1-1/2 teaspoons active dry yeast 1 tablespoon malt syrup or honey 2 teaspoons salt 4 cups high-gluten flour 3 tablespoons cornmeal, for dusting  Combine the water, yeast, malt syrup or honey, and salt in the bowl of an electric mixer fitted with a dough hook. Add the flour and run the machine on until the dough begins to pull together and pull away from the sides. Increase the speed to medium and knead the dough for 8 minutes....
Yield: 3 loaves       1 1/4  cups water      3 teaspoons yeast       3 cups unbleached bread flour, divided      2 teaspoons kosher salt Combine the water, yeast, and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour.Add the remaining 2 cups of flour along with the salt and knead the dough for 10-12 minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 – 1 ½ hours.Divide the dough into 3 pieces...
Yield: 2 loaves    3 cups bread flour, divided   2 cups water   6 teaspoons yeast, divided   1 tablespoon white beans   1 tablespoon red beans   1 tablespoon lentils   2 tablespoons barley   2 tablespoons millet   1 tablespoon bulgur wheat   2 cups whole wheat flour   1 cup spelt flour   1 tablespoon wheat gluten1/4 cup honey1/4 cup virgin olive oil   1 tablespoon kosher salt   2 tablespoons corn mealMake a sponge by mixing together in a small bowl 2 cups of the bread...
1 pound ground pork butt1 tablespoon paprika1 tablespoon chili powder1 tablespoon white wine vinegar1 teaspoon salt1 teaspoon oregano1 teaspoon minced garlic1/2 teaspoon ground cumin1/2 teaspoon crushed hot pepper1/4 teaspoon ground black pepper     Combine all of the ingredients in a bowl, cover the bowl with plastic wrap and refrigerate for 1 hour. At this point the sausage can be either stuffed into natural casings or shaped into small patties and sautéed or grilled.
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