Maple Sugar

No-knead magic

No doubt all of you, by now, have been clued in to Jim Lahey's famous, miraculous no-knead bread. Since the article was published I have seen maybe a hundred blog posts and spin-off articles about it (most recently it was featured in the Spring '08 Williams-Sonoma catalouge. What!?) But just in case you haven't, this is my contribution to the phenomenon.

The thing is, this bread is delicious. Incredibly so...delicious slathered in butter and jam for breakfast, delicious sopping up fruity olive oil at dinner, just delicious. And it always turns out perfect. And the variations are endless. You just add whatever in in the first step, when you mix it all together. My current favorite right now is orange zest, chopped walnuts, and a big spoonful of wildflower honey. Some others I like are:

Black pepper and grated parmesan
Dried cherries and pecans
Lemon zest and Rosemary
Chopped dried figs and shaved parmesan

If you have never made bread, in fact...especially if you have never made bread, why don't you give this a try? One thing I should mention: you do have to have a cast-iron or enamel cast-iron dutch oven with a lid. And it can't be too huge or the bread will spread out too flat. Mine is 2 3/4 qt. But it always works, and it couldn't be easier or more impressive. Bring it to your next dinner party. Let me know how it goes!

No-Knead Bread

3 cups flour (I always use two cups of all-purpose, one cup of whole wheat. And really, I know it's better for you...but mostly I just do it for the depth of flavor it adds)
1/4 tsp. active dry yeast
1 3/4 tsp. salt
cornmeal as needed

In large bowl, combine flour, yeast, salt and whatever add-ins you like. Add 1 5/8 cups warm water (like a baby's bathwater!) stir until blended (dough will be shaggy and sticky). Cover with plastic wrap, and let dough rest at warm room temperature until surface is dotted with bubbles, 12-18 hours.

(I make mine in the evening and bake it first thing in the morning. Soooooo cinchy.)

Place dough on lightly floured surface. Sprinkle with flour, fold over onto itself once or twice. Cover loosely, let rest 15 minutes.

Using very little flour, gently and quickly shape dough into a ball. Generously coat smooth cotton towel (I use flour sack towles) with cornmeal. Put dough, seam side down, on towel, dust with more cornmeal. Cover with other end of towel, let rise for about 2 hours.

At least 30 minutes before dough is ready, put a cast-iron dutch oven in oven, preheat to 450 degrees. When dough is ready, turn it out, seam side up, into pot. It will totally look like a mess but that's okay! Cover with lid, bake 30 minutes. Uncover, bake 15-30 minutes more, until loaf is browned. Let cool on wire rack. Enjoy!

The coziest, coziest coq au vin

Most people who know me, or even read my blog probably know I am downright obsessed with French food. Coq au vin is one of the first French dishes I remember having, and still one of my favorites. Here it is, revamped for the slow cooker, DELICIOUS and perfect for the coldest Sunday dinner yet this year, and the first flitters of snow.

(This morning. You had to squint.)

Slow cooker Coq au Vin

1 3/4 to 2 pounds chicken thighs and/or breasts
sea salt, to taste
ground black pepper, to taste
3 tablespoons whole wheat flour
4 slices bacon, 3 ounces, cut into 1/2-inch pieces
3 tablespoons unsalted butter or extra virgin olive oil, divided
12 oz white or baby bella mushrooms, quartered
2 carrots, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, chopped
1/2 cup chicken stock
1 1/2 cups red wine
2 large fresh thyme sprigs

Arrange chicken on a large sheet of waxed paper. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Lightly coat chicken with flour. Set aside.

Heat a large non-stick saute pan over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels. Set aside. Discard drippings. Using same saute pan, melt 2 tablespoons butter (or heat oil if using); add chicken, smooth side down, and cook until lightly browned, 3 minutes per side. Set chicken aside.

Melt remaining 1 tablespoon butter or oil; saute mushrooms until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and 1–2 teaspoons salt; cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs.

Cover and cook on low 6 to 7 hours. Taste and season with salt and pepper as desired.