Wednesday, February 24, 2010

Baked Salmon

  • 2 teaspoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons grated fresh ginger
  • 1 pound salmon fillets


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger
  3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Sunday, February 21, 2010

Basic Crusty Bread

  • ½ tbsp. dry active yeast
  • 2 cups very warm water
  • 3 cups whole wheat flour
  • 2 tsp. salt
  • 3 cups flour

  1. In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
  2. Stir in the first 3 c. of flour and the salt.
  3. Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
  4. Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
  5. Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
  6. Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
  7. Punch the dough down and divide it in half.
  8. Shape the dough into 2 long loaves.
  9. Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
  10. Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
  11. Meanwhile, preheat the oven to 450 degrees F.
  12. Place a shallow pan of hot water in the bottom of the oven.
  13. Slash the loaves in several places.
  14. Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
  15. Bake 15-20 minutes more.
  16. Remove bread from pans and cool on racks.
  17. Makes 2 loaves, 16 slices each.