Tag: hangryhannah

Brad’s Sourdough

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We all know that I love Brad Leone, my sourdough starter is named after him. I got his new cookbook for Christmas and was excited to see that he shared his sourdough recipe. Brad’s recipe is completely different from Claire Saffitz recipe that I had been using from the New York Times. Brad’s recipe incorporates olive oil which brings out a fatty flavor that I love in the bread. Brad also doesn’t require you to knead the dough for 20 minutes, which my arms appreciate. If you’re making bread at all it’s increcibly important to have a kitchen scale.

Ingredients

You need a total of 1000g of flour, it can be of different types, but Brad notes it also can be 1000g of all the same

  • 700 g Bread Flour
  • 150g Rye Flour [I used whole wheat]
  • 150 Fine Italian Flour/type “00” [ I just used the bread flour again]
  • 750g Filtered, Room Temp Water
  • 15g Fine Salt
  • 30g Extra-Virgin Olive Oil [I had a little fun here and used my herbs de provence oil]
  • 150g Active Starter, fed the night before

Lets Get Cooking

Sift the flours together into a large bowl and mix in the water. You want the flours to autolyze which will help build up the gluten development. Make sure there is no dry flour left in the bowl. Cover and let sit for at least 30 minutes, you can let it sit for longer.

Once you’re done letting the flours autolyze, add salt + oil + starter to the flour mixture. Using your hands, knead the mixture into a smooth uniform ball. You can knead by gently pulling the dough and folding it over itself, or whatever kneading method works for you. Once you get the dough how you like it, place it back in the bowl and cover with plastic wrap. This will begin the fermenting process. Be sure to leave the dough at room temperature.

Here’s the part where you need to watch.

Every 60 minutes during the fermenting process you’re going to have to ‘turn’ the dough. This is done by wetting your hands and pulling up a side of the dough and folding it over itself. Turn 90 degrees and complete these ‘turns’ on all 4 sides. After each turn, cover again and let the dough rest. Depending on how your dough is fermenting you may do 3 turns, you may do 6. Once you’ve noticed that the dough has about doubled in size in the bowl and has a light and airy texture.

Once your fermentation is done it’s time to shape and bake! Flour a surface and let the dough fall out. Cut the dough in half if you are making bread, if you are making pizza dough, cut it into 4 equal pieces. With a bench scraper, slide it under the dough and turn, making it into a ball almost. Have floured bowls ready to place the shaped dough back into it and cover. Flip the dough into the floured bowl so that the bottom of the loaf is facing up. You can refrigerate for a day, which I recommend. Or you can bake that day.

Preheat the oven to 500F and place the dutch oven with the lid on into the oven. Gently flip out the dough onto a floured piece of parchment paper. Cut the top of the dough so it can release steam while baking. Place the dough/parchment into the dutch oven, cover, lower the temp to 460F and bake for about 20-25 minutes. Remove the lid and then let bake for another 45 minutes.

Let sit for about an hour before cutting into it!

If you’re making pizza with the dough, follow along with my sourdough pizza recipe after making the dough!

Made with Love,

Hannah

Stuffed Dates – Antoni’s ‘Perfect Bite’

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Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.

Ingredients

  • 24 Medjool Dates, pitted
  • 1/4 lb Thinly Sliced Proscuitto
  • 3 oz Blue Cheese
  • 24 Roasted Salted Almonds, preferably Marcona

Let’s Get Cooking

Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].

Tear the pieces of Proscuitto lengthwise to get about 24 strips

Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.

Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.

Made with Love,

Hannah

Tuna Poke Bowl

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Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.

Ingredients

  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,

Hannah

Chicken & Bean Burrito w/ Spicy Pineapple Slaw

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I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.

Ingredients

  • 2 TSBP + 2 TSP Extra Virgin Olive Oil
  • 1/2 Small Onion, Chopped
  • 2 Garlic Cloves, thinly sliced
  • 1/2 TSP Chili Powder
  • Salt
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1 TSP Grated Lime Zest
  • 2 TBSP Fresh Lime Juice (about 1 lime)
  • 6 Cups thinly sliced napa/green cabbage
  • 1 1/2 Cups cubed Pineapple
  • 1 Large Serrano/Jalapeño pepper, thinly sliced
  • 2/3 Cup Chopped Cilantro
  • 2 Scallions, thinly sliced
  • 2 Cups Shredded cooked chicken, (can use rotisserie chicken)
  • 4 Large Flour Tortillas
  • Hot sauce & Sour Cream (For serving)

Let’s Get Cooking

If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part

Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.

In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.

Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.

If you’re eating these at home, place the burritos in the oven for 15 min.

If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.

Serve with hot sauce & sour cream.

Made with Love,

Hannah

Pink Pepper Sauce

Categories Recipes6 Comments on Pink Pepper Sauce

I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.

Ingredients

  • 6 oz Tomato Paste
  • 1 TBSP Olive Oil
  • 1 Cup Heavy Cream
  • 1 TBSP Butter
  • 1 Yellow Onion, finely diced
  • 4 Cloves of Garlic, finely chopped
  • 1-2 TBSP of Red Pepper Flakes, depending on taste
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Pasta Water
  • Pasta of your choice
  • Salt + Pepper
  • Pinch of Sugar

Let’s Get Cooking

In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.

Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.

While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.

When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.

Transfer to a bowl and top with additional cheese.

Made with Love,

Hannah

Asian-inspired Zucchini

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Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.

Ingredients

  • 1 Large Zucchini, cut into long quarters
  • 1 TBSP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TSP Fish Sauce
  • 1 TBSP Rice Wine Vinegar
  • 2 TSP Red Pepper Flakes

Let’s Get Cooking

Bring out a large pan and add in the olive oil, begin sauteing the zucchini.

Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.

Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.

Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!

Made with Love,

Hannah

Roasted Garlic

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My mom got me this ceramic pot specifically for roasting garlic and it is the most perfect thing, not to mention so cute. I am a garlic girl, any recipe that calls for garlic I’m doubling/tripling it. I love the simplicity of roasted garlic, you can use it in pasta recipes, on charcuterie boards, or just on a good piece of bread. This recipe does not require you to have a garlic roaster, you can also just place the bulbs on a baking sheet.

Ingredients

  • 1-2 Bulbs of Garlic, the top cut off
  • Olive Oil
  • Pinch of Salt
  • Thyme or any additional herbs

Let’s Get Cooking

Before using the ceramic roaster, soak it in water for about 15 minutes.

Preheat the oven to 375F

Place the garlic with the top cut off in the roaster. Drizzle over the olive oil and season with salt. Add in any additional herbs that you would like, I like adding a sprig of thyme.

Roast in the oven for about an hour.

Easy, peasy, that’s about it! Eat the garlic however you’d like!

Made with Love,

Hannah

Cranberry Brie Bites

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I love finger foods. They always look so appetizing. I know holiday parties are winding down, but that doesn’t mean you can’t bring these bites to your next get-together, or make them for yourself and enjoy them on the couch.

Ingredients

  • Store-bought puff pastry
  • 1 14oz can Whole Cranberry Sauce
  • 1 Wheel of Brie, cut into cubes
  • Zest of half a orange
  • 1 TSP Cinnamon

Let’s Get Cooking

Preheat the oven to 400F

Pour the cranberry sauce into a bowl and add in orange zest + cinnamon and stir.

Cut the puff pastry into squares, about 4×4 in, and place into muffin tins.

Place one of the brie cubes into the pastry and top with the cranberry sauce.

Bake for about 20-25 minutes and enjoy!

Made with Love,

Hannah

The Best Chocolate Chip Cookies

Categories Desserts1 Comment on The Best Chocolate Chip Cookies

My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.

Ingredients

  • 1 Cup Butter, softened (2 Sticks)
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar, packed
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 2 1/4 Cups All Purpose Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 3 TBSP Captain Morgan

Let’s Get Bakin’

Preheat the oven to 375F

Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.

Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.

Stir in the chocolate chips.

Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.

Made with Love,

Hannah

Dill Pretzel Snack

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My mom makes these pretzels once a year at Christmas. They are one of the greatest snacks I have ever eaten, EVER. On Christmas, our dinner consists of these pretzels and puppy chow. Bring out your roasting pan and be prepared to eat a whole bowl of these on your own.

Ingredients

  • 28-32oz of Mini Pretzels
  • 1 Cup Vegetable or Canola Oil
  • 1/2 TSP Dill Weed
  • 1/2 TSP Lemon Pepper
  • 1/2 TSP Garlic Powder
  • 1 Package Hidden Valley Ranch Dressing Powder

Let’s Get Cooking

Heat oven to 200F

Pour the pretzels into a large roasting pan.

In a shaker container combine the oil + dill + lemon pepper + garlic powder + ranch powder and shake well.

Pour the dressing over the pretzels and toss to coat.

Bake for 30 minutes, stirring after 15 minutes. Let cool after baking and store in an airtight container.

Made with Love,

Hannah