SJ Homemade Recipe Thread

My on-the-go work dinner favorite:

Cook a couple cups of garden rotini

After draining, add olive oil, creole seasoning, salt, pepper, garlic and chicken or shrimp (if you want a protein).

Return to low heat for a few minutes and stir.

Makes for a simple, tasty and relatively healthy newsroom meal.

 

Best bread you’ll ever make

2 cups room-temp (warm, not hot) water
1 tablespoon instant yeast
1 tablespoon olive oil (plus more to finish)
1 tablespoon herbs
4 teaspoons kosher salt (plus more to finish)
9 cups all purpose flour
1 teaspoon granulated sugar

Using a stand mixer or your hands or whatever you want, combine ingredients until they come together in a wet dough.

Line a sheet pan (cookie sheet is fine as long as it has sides) with parchment paper and put a puddle of about 2 tablespoons of olive oil in the center. Transfer the dough to the center and press out toward the corners. Cover loosely with plastic wrap and let rise about an hour.

When dough has doubled in height, heat oven to 450. Press down on the dough with your fingers to create dimples. Drizzle with olive oil and sprinkle lightly with more salt.

Bake till it’s golden or browned everywhere. Let cool 15 minutes. For a crispy bottom, transfer it to a cooling rack to rest.

 

Spanish Wings. These are amazing.

2 1⁄2 pounds chicken wings
1 teaspoon crushed red pepper
1 large pinch saffron threads
1⁄2 cup dry white wine
1⁄4 cup olive oil
1 sprig fresh rosemary leaves picked and stem discarded
4 cloves garlic peeled
1⁄2 tablespoon salt
1 large pinch ground black pepper

1. Using a sharp knife or poultry shears, separate the wings down the middle, slicing the drumette from the double bone piece—don’t worry at all about getting the separation point exact. Set aside

2. Add the remaining ingredients to a food processor and puree. Pour puree into a bowl, add the chicken pieces, and combine well, then cover and refrigerate for at least 2 hours and up to 24 hours

3. Preheat the oven to 425. When ready to cook, place a baking rack on a baking sheet with raised sides — shake extra marinade off the chicken, then lay the chicken pieces on the rack, leaving space between each. Roast 20 minutes, remove from oven, flip pieces, then roast another 20 minutes.