COOLING RACK IN OVEN RECIPES
DUTCH OVEN CRUSTY BREAD | JUST A PINCH RECIPES
The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect loaf of bread. This is a very easy bread recipe that can be customized with your favorite herbs too.
Provided by Pat DiMercurio @javancookie
Categories Other Breads
Prep Time 10 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
- Add the water and stir with a wooden spoon until the dough is mixed well.
- The dough will be quite sticky and shaggy looking, but that's OK.
- Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
- Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
- Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
- With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
- Take the hot pot from the oven and gently place the dough into the pot.
- Cover with the lid and return to the oven and bake for 30 minutes.
- Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
- Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.
CRISPY OVEN BACON AND EGGS RECIPE - NYT COOKING
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven’s encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they’ll cook quickly and evenly.
Provided by Genevieve Ko
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
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OLIVE OIL CAKE RECIPE - NYT COOKING
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
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Baked chicken tenders are golden strips of breaded chicken with two tempting sauces for dipping. <i>—Mary Peterson, Charlestown, Rhode Island.
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 458 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 458 calories per serving
- Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, for cranberry sauce, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. , For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
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