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No-Knead French Baguette

5/19/2024

INGREDIENTS
900 grams Organic all-purpose flour (about 5 ¾ cup flour + 1 tablespoon)
2 teaspoons of salt
¾ teaspoon active dry yeast
730 ml - room temperature filtered water (about 3 cups plus 1 tablespoon + 1 teaspoon)

DIRECTIONS

Mixing the Dough:

Combine the flour and salt in a large mixing bowl, mixing them well before adding the yeast.
Add the water and stir until all the ingredients are combined using the handle of a wooden spoon. The dough will be sticky. Continue to mix until it forms a ball. Once it forms a ball and sticks to the spoon handle, check to make sure no loose mixed flour is left in the bowl. Scrape the flour mixture from the spoon handle.

Rise:

Cover the bowl with plastic wrap, a pot lid, or a clean kitchen towel.
Let the dough rise at room temperature for 7 to 10 hours. It should be bubbly and double in size.

Shaping the Baguettes:

Generously flour your work surface or a pizza pan, and gently turn the dough onto it using a dough scraper or a rubber spatula. Be sure not to press the dough; you want to keep the air inside.
Sprinkle more flour on top of the dough. Shape the dough into an elongated shape. Divide the dough into four sections with a knife or your dough scraper.
Carefully take each portion of dough and fold it over so there is less flour on it. Gently stretch the dough out without pressing it to shape each portion into a rough baguette.
Divide the dough into two equal portions.
Place the shaped baguettes on a parchment-lined baking rack.

Preheat the Oven:

Preheat your oven to 485°F (250°C).
Place the baking rack with your baguettes in the oven to heat the oven and bake for 25 minutes.
Remove from the oven and let rest for 5 minutes.

Notes:

I recommend measuring your ingredients using a kitchen scale and using metric measurements instead of U.S. customary units.
Everyone’s oven bakes differently, so watch your baguettes. They should come out golden brown.
You can freeze your baguettes and defrost them 24 hours before using them.
Your baguettes can last up to 5 days and are great toasted 3-to 5 days later.

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Spinach Quiche

5/18/2024

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INGREDIENTS
1 9-inch deep dish frozen Pie crust, thawed
1 tablespoon ghee
1 to 2 cups chopped fresh or frozen organic chopped spinach, defrosted and wrung free of liquid
¼ cup chopped onion or shallot
4 breakfast organic chicken sausages, chopped (optional)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon or pinch of cayenne pepper
Pinch of nutmeg
4 eggs
1 ¼ cup organic heavy cream
1 cup shredded Gruyere or Swiss cheese (or your favorite cheese)

DIRECTIONS

1.    Preheat oven to 375°F. Prick sides and bottom of thawed pie crust with a fork before baking (optional). Bake for about 10 minutes. Remove from the oven and set aside.
2.    In a medium mixing bowl, beat eggs, cream, black pepper, salt, cayenne and nutmeg and set aside
3.    In a skillet over medium heat, add ghee.
4.   Once the ghee is hot, add onion and cook until soft and translucent, about 4 to 6 minutes
5.    Add sausage and cook for about 3 minutes.
6.    Add spinach and cook for 3 to 4 minutes. Remove most of the liquid before adding to the pie crust.
7.    Spoon the spinach mixture into the pie dish, then top with cheese and the egg mixture. Be careful not to overfill.
8. Bake for about 30 minutes or until the filling begins to puff up and the top is golden. Remove from the oven and and let cool for a few minutes before you serve.

Notes:
Have fun changing up the fillings by using different veggies, like spinach or broccoli, or different cheeses, like Swiss, cheddar or goat cheese.

You can also use different meats, such as ground breakfast sausage, chicken sausage or bacon. If you use a smokey bacon use less salt.

You can also eliminate the crust by baking the mix in a muffin pan. If you do, reduce your baking time by half and grease you baking pan.

You can also use a pie crust sheet. Instead of pricking the pie crust you can place parchment paper on top of the pie crust before baking and use some dried beans onto the parchment paper before baking for 10 minutes.

You can freeze your cooked quiche for up to 3 months. Remove it from the freezer and place in the refrigerator 24 hours before reheating it. Cover with foil or parchment paper and bake in the oven at 325°F or util the center is hot.

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Cooking with Dianne Morin

No-Knead French Baguette

Spinach Quiche

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