Roasted Garlic

1 Garlic head

1 T Olive Oil

Preheat oven to 400.

Peel off the papery layer of the garlic head while keeping the cloves intact.

You will need a big enough sheet of aluminum foil to wrap around the garlic.

Chop off about 1/4 inch from the top of the garlic head.

Place the garlic in the center of the foil and pour olive oil on top.  Cover the garlic with the foil and place in the oven.  Roast for 30-40 min or until garlic is golden brown and fragrant.  

Remove from oven and let it cool for 5-10 minutes before adding to the bread dough.

Sourdough (quick reference)

In a glass mixing bowl combine: (eat at 6pm start at 6:30 am)

125 g Sourdough Starter (1/2 cup) 

15 g salt (2 1/2 teaspoons)

350 g water (1 1/2 cups)

500 g Bread Flour (4 cups)

Cover bowl and let rise 8 hours. (rise till 3 pm)

Lightly flour counter and dump out dough.  Sprinkle dough with flour so that it is not sticky.  NO KNEADING.  

Flatten out dough so it is 1 inch thick.  

Put 2/3 of mix ins on top of dough if desired.

Mix ins (pick one color if desired):

4 oz White chocolate chips and 4 oz craisins

3 Jalapeños, 4 oz sharp cheddar (shredded), 1/2 T
Everything Bagel Seasoning

1 T Cinnamon, 1/4 cup Sugar, 1/4 cup Brown Sugar, and 1/4 cup softened butter (make a paste with everything)

4 oz Parmesan and 1 T Rosemary

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped small) and 1 Tablespoon Pesto

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese (shredded)

Fold in thirds.  Put rest of mix ins on top, if desired.

Roll up dough and slide and scoop until round ball.  Place on parchment sheet and cover with glass bowl.  

Heat oven to 450 with pizza stone and Dutch oven. Let rise for 1 hour. (2nd rise till 4:10 pm)

Sprinkle some flour on top of dough and score. 

Place parchment and dough into hot Dutch oven and bake at 400 for 40 minutes.  Remove lid and bake 4 min longer.  (cook till 5 pm)

Let rest 30-60 min. (eat at 6 pm)

Flour Tortillas (unleavened bread)

2 cups + 6 Tablespoons All Purpose Flour

1/2 teaspoon Salt

1 cup warm Water

Combine the flour and salt in a stand mixer bowl.  Turn mixer on and gradually add water while stirring until forms a ball.  Knead the dough for 3 minutes.

Preheat skillet over medium high heat (no need to grease it).  

Knead dough again for 1 minute.  Divide the dough into 4 equal portions (if doing tortillas divide into 10 equal portions).  Shape portions into balls.

On a lightly floured surface, roll each dough ball into a 6 inch circle, about 1/2 inch thick (if doing tortillas make thin disks and keep remaining portions covered with dish towel).

Cook on hot skillet for about 2 minutes on each side (if doing tortillas cook for 34-50 seconds per side).

Stake cook bread on top of each other and wrap them in a clean, dry kitchen towel.  

Unleavened Bread

2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 teaspoons Salt
2 Tablespoon Olive Oil
1 1/2 cup warm Water

In a stand mixer, combine flours and salt.  Start mixer and add oil.  Gradually add in the water until a firm consistent dough is formed.  
Remove bowl from mixer and mix by hand for 3 minutes (dough still in bowl).  Cover and let rest for 15 minutes.  

Cut the dough into 4 equal parts (if making oven pizza size) or 8 equal parts (if making stove top size).  Brush with Olive Oil, cover and let rest for another 15 minutes.  

Preheat oven 500, putting a pizza stone to heat up as well.  

For Pizza stone:
Stretch dough in every direction to form a 12 inch disc, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 4 minutes.

For stovetop:
Stretch dough in every direction to form to size of cast iron pan, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 2 minutes each side.

Baked Old Bay Garlic Butter Cod

1/4 cup Butter, melted
2 Tablespoons Old Bay seasoning
4 cloves Garlic, minced
1 Tablespoon Lemon Juice

4 Cod fillets (~24 oz)
salt and pepper to taste

Preheat oven to 400.

Line a baking sheet with foil.

In a bowl, mix melted butter, garlic, old bay, and lemon juice.

Pat cod filets down to remove moisture (they are super wet). 

Place cod filets on foil.

Brush cod generously with butter mixture

Season with salt and pepper.

Bake for 15 minutes, or until cooked through

Note:  Serve with roasted veggies, salad, or mashed potatoes.

Baked Cod with Creamy Lemon Sauce

1/3 cup Butter, melted
3 Tablespoons Lemon Juice
1/2  Tablespoon Garlic cloves, minced
3/4 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper
3/4 cup Heavy Cream
24 oz Cod fillets (~4)

1 lb. Angle Hair pasta

Preheat oven to 400.

In your baking dish add all ingredients except for the fish, mix well.

Pat cod filets with paper towel until you have removed moisture (they are really wet).

Add fish filets and toss to coat.

Sprinkle top with more salt and pepper.

Bake 12-15 minutes or until flaky.

While fish is cooking, cook angel hair pasta according to package directions. 

Serve fish on top of individual bowls of pasta.

 Note:  Try adding 3 Tablespoons of capers to the first step.

Crispy Baked Cod

1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

Zest from a lemon
2 Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice (1/2 a lemon)

24 oz Cod fillets (~4)

Preheat oven to 425.

Line a baking sheet with parchment.

In a medium bowl combine panko, parmesan, garlic powder, onion powder, paprika, salt, pepper, cayenne, and zest from a lemon.  Stir until will blended.

Whisk in another bowl the eggs, dijon, and lemon until smooth and bubbly. 

Pat the Cod fillets down with a paper towel till moisture is removed (they are super wet).

Dip each cod fillet into the egg mixture.  Then roll each coated fillet in the panko mixture.  

Arrange the fillets on the baking sheet.

Bake for 14 minutes.  Turn oven up to broil and cook 1-2 more minutes (keep a close eye to keep from burning.)

Remove from oven and let rest for a couple of minutes. 

Note:  Can save in fridge for left overs.  Reheat by baking in oven at 350 for 10 minutes.  

Serve with roasted veggies, Cesar salad, or creamy mashed potatoes.