Fit for a king! Fresh whole-wheat bread with Smör (Icelandic/Scandinavian cheesy-textured butter) baby spinach from Maine! (Locally Known farms...super fresh and not at all bitter) with some tomatoes and a super soft-boiled (ermm...raw?) egg..drizzled with a bit of "green goddess" dressing
Crusty dill-pepper boules! SO EASY
Annie's makes a divine (HAH) Green Goddess dressing with tahini etc....it's really delicious! If you've been to Dojo by NYU you'll know that delicious tahini-soy love (but this is sans carrots).Here's how the stuffs were made!
Whole-wheat country style boules
So Rachel admonished me for not going on foodgawker, and I was glad I found this recipe before I went to bed last night! If you remember the Irish quick bread, this would be its yeasty partner in crime. (My Slovenian couchsurfer said it was like the stuff grandmas make in farmy towns..yes!)
The recipe I used called for 2 cups white and 1 cup white whole-wheat, but I didn't have all-purpose so white whole-wheat it was!
3 cups white whole-wheat flour
3/4 tsp yeast (NOT FAST RISING)
1 tsp sea salt
1-1 1/2 cups warm water
Mix n's of choice: I mixed them right in with the dough, used about a tsp. of ground pepper and a couple tablespoons of dried dill weed.
Mix the dry ingredients, then add water until dough is elastic and a bit wet/sticky.
Cover and let rise for 6-8 hours (sleep?)
Put a baking pan filled with water in your oven and heat to 450, put in your 'hearth' (cooking stone, or what have you) in for 15 minutes after the oven has heated.
Separate dough into 2 boules, shape on a floured surface and coat in oil. I cut some slits in the top and sprinkled sesame seeds, adds a nice touch! Bake for 35-40 minutes, cool on a wire rack for 10. Slather with some good butter when cooled.
On to the dressing. This is quite a simple concoction. But, you must have tahini (it's usually $5 for a jar that will last you centuries..unless you make a lot of tahini stuffs). Basically I just put stuff together that was on the back of the bottle.
Amounts (NOT EXACT) adjust to your tastes
1/4 cup vegetable oil
juice of half a lemon
2 tablespoons soy sauce
3 tablespoons tahini
2 tsp. dried parsely
1 tsp. freshly ground pepper
water to thin
2 tablespoons apple cider vinegar (white wine etc. is probably fine)
Whisk it all together and enjoy the rich nuttiness of tahini all the time!
S.
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