4 ½ cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
instructions
Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes. –
Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. –
Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. –
Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) –
To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza. –
Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.
1 cup plus 2 tablespoons (130 grams) all-purpose flour
¾ teaspoon baking soda
a generous pinch of Maldon or other sea salt, plus more for sprinkling
1 stick unsalted butter, at room temperature
½ cup tahini, well stirred
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 (10- to 12-ounce) bag bittersweet or semisweet chocolate chunks, chopped, or chocolate chips (about 1 ¾ cups)
About ¼ cup white sesame seeds
instructions
Mix the flour, baking soda, and salt together in a small bowl.Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more. –
With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.) –
Position two racks evenly in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats. –
Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough. –
Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the center. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere. Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature. Store in a tightly sealed container at room temperature for up to 2 days. –
ORRRRRRR Spoon out four cookies, cook in the toaster oven on the cookie setting!
Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside. –
Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft. –
Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.
This was really good, but make with a different sauce next time. I’m including it only for comparison for new sauce ideas.
Ingredients
Chicken
1 pound chicken fillets (or 1lbs chicken breast cut into long strips)
1 cup panko crumbs
1/4 cup milk
1 egg
Sauce (don’t use this, find new sauce)
Juice + zest of one lemon
2 teaspoons white vinegar
1/4 teaspoon garlic powder
Salt & pepper to taste
1/2 cup honey
Mashed Potatoes
1.5 – 2 pounds red potatoes
2 tablespoons unsalted butter
1/2 cup half-and-half (or part heavy cream part milk)
black pepper, as needed for seasoning
1 tablespoon chopped chives if desired
Instructions
Preheat oven. Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
Boil potatoes. Bring 8 cups of water to a boil. Cut potatoes into chunks of similar size (quartered or so), rinse, and then add to boiling water. Cook until tender.
Prepare and bake chicken. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together). Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet. Bake for 15-20 minutes or until they’re cooked through.
Prepare potatoes. Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth. Add butter and gently fold in. Then, microwave half-and-half for 45 seconds until warmed, about 120F. Whisk together half-and-half and ½ teaspoon salt. Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally. Season with salt and pepper. Garnish with chives and pepper./
Prepare sauce. Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with potatoes..
Black Fam Eats 