Effortless crusty and chewy breads!

The preparation for making this crusty and chewy bread takes only about 10 minutes. While the dough is rising, resting or baking, I may engage in my usual daily activities.

I first read the "Speedy No-Knead Bread" recipe almost two years ago, when it was published in the New York Times Magazine. According to Mark Bittman, the author, the recipe enjoyed "immediate and wild popularity", when he first wrote about the no-knead bread in 2006.

I am an amateur bread baker. Since I took a bread baking class at the Culinary Institute of America last summer, I have successfully made various kinds of breads including baguettes and raisin cinnamon swirl bread. I have upgraded to a 7-quart Viking mixer. However the bulky Viking mixer and the thought of committing to staying home for several hours at a stretch to check on the dough have deterred me from making breads frequently. The concept of no-knead bread is very attractive to me. However, once I tried the "No-knead Deli Rye Blitz Bread" recipe from the King Arthur Flour Web site and failed miserably. My family hated it and I had to finish eating the big pan of bread all by myself. When I re-encountered the "Speedy No-Knead Bread" recipe, I, with reservations, decided to give it a try. Unexpectedly I succeeded on the first try. All my family loved the crisp crust and chewy interior.

I followed the "Speedy No-Knead Bread" recipe exactly except that I used a stainless steel pot with cover. I used King Arthur Flour's organic bread flour and SAF Red instant yeast. The bread turned out to have a crisp, golden brown crust and a chewy interior. My family love it.

A few pictures here showing the bread at various stages:

• King Arthur Flour's organic bread flour and SAF Red instant yeast.
  



• The dough was just folded twice, after 4 hours of rising, and about to rest for 30 minutes.



• The dough, ready to go into the oven, was just placed in a hot pot which had been heated at 450 degree for 30 minutes.



• The golden brown crusty bread was right off the oven and before being removed from the pot.



• The golden crusty bread was being cooled on a rack.



• The bread was cut with its chewy interior exposed.

The actual preparation time required for making this bread is less than 10 minutes. During the rising period of about 4 hours, I could take a walk or run some errands. During the 30-minute resting period, I put the stainless steel pot in the oven and heated the oven up to 450 degree. I set up a timer to remind me when to go to the next stage. While the dough is rising, resting or baking, I may engage in my usual daily activities. If you enjoy fresh crusty and chewy breads like my family do, this is a recipe worthy for you to try.

Variations
Chopped walnuts may be added during the folding step. Put the walnuts on the top of the dough and fold the dough so that the walnuts will be wrapped inside. Repeat once. Other ingredients such as raisins, chocolate or roasted garlic may also be used.

Smart tips:
To take advantage of the hot oven at 450 degree F, I roast vegetables such as onions, potatoes and bell peppers alongside the pot being heated or the bread being baked in the oven.

Effortless drunken Chicken

The preparation takes less than 15 minutes and soaking takes about a day. With proper planning you may enjoy this delicious dish effortlessly. This recipe is adapted from a recipe from Shyh-Pwu Tien's book titled "Chinese Home Cooking Made Easy".

(看中文版)
Ingredients:

• 6 boneless and skinless chicken thighs
• 3 green onions, cut into pieces of about 2-inch long
• 6 ginger root slices
• 2 cups of chicken broth
• 2/3 cup of Shaoxing wine

Directions:

1. Boil the chicken broth. Add the chicken thighs, the green onions, and the ginger root slices. Cover and cook until the chicken is just done, but still tender, about 7-10 minutes. Avoid overcooking the chicken. Remove the chicken. Put the chicken broth in a container which will be used to soak the chicken.
2. Wait until the chicken and the chicken broth has been cooled down. Mix the Shaoxing wine with 1 cup of chicken broth. Taste the liquid and add salt or wine, if necessary. This is the liquid that you will soak your chicken with and determines how your chicken tastes at the end. At this point, make sure that the liquid tastes just the way you'd like your drunken chicken to taste.
3. Cut the chicken thighs into smaller pieces and soak them in the chicken broth and wine liquid. The chicken will be ready to serve after one day.

Nutrition fact: Chicken is a very good source of protein.

Cooking tips:

1. In general, make the soaking wine liquid with 3 parts of chicken broth and 2 parts of Shaoxing wine. You may adjust the proportion of the wine according to your own preference. How much of the soaking wine liquid to prepare? It depends on the amount of chicken you use. The rule is to prepare enough of the wine soaking liquid so that all the chicken pieces will be covered in the liquid.
   
2. Any chicken parts, with skin or with bones can be used in this dish. Which parts of chicken to make this dish depends on each individual's preference and health concerns. The trick is not to overcook the chicken.
   

Sauteed Broccoli Rabe with Onions

(看中文版)
Ingredients: broccoli rabe, cut into small pieces; onions, sliced (shallots may be used instead of onions)

Directions:

1. Blanch the broccoli rabe in boiling water for 1-2 minutes.
2. Saute the onions in oil until soft and aroma out.
3. Mix in the broccoli rabe and continue sauteing for another minute. Add salt and sugar to taste. Thicken the juice with corn starch, if desired.
   

Pesticide Residue Level: low (show source)

Nutrition fact: "Broccoli Rabe" is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. (show source)

Cooking Tip: Add salt with care. You'd rather add less than more, since you can always add more, if needed. Not all brands of salt are the same. Always add a little salt, and taste the dish. Repeatedly do so until the taste is right.

How to rescue this dish, if too salty? Add more greens, same or different kind such as spinach; or use the salty broccoli rabe in fried rice or pasta without adding more salt.

Other information: "Broccoli Rabe" is also named as "Rapini".