The temperature has dropped 30 degrees. It’s almost bearable outside. Time to do some more grilling.
Earlier, when it was a mere 95° outside, I decided to do something Moroccan. It was feeling like the fringes of the Sahara outside… Well… a Sahara with a lot of humidity, that is. Time to visit Northern Africa.
I marinated the chicken in a Moroccan-inspired marinade…
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup water
- 3 tbsp cumin
- 1 1/2 tbsp ground coriander
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp cayenne pepper
And then grilled…
Side dishes were green rice and green peas with garlic and thyme. I’m doing the weekly shopping tomorrow so we’re using up what’s here…
But the semi-star of the show was a lovely loaf of bread.
I’ve been making the no-knead breads for a while now and finally got the book. There was one recipe that really jumped out at me – Olive Oil Bread. It’s the exact same recipe – except it uses 1/4 cup olive oil for 1/4 cup of the water.
What A Difference!
I’m hooked. I now have a new go-to recipe that I’ll be playing with and tweaking as time goes by.
The crumb is much more tender. It just made an overall better loaf in my never-humble opinion!.
Olive Oil Bread
- 2 3/4 cups lukewarm water
- 1/4 cup olive oil
- 1 1/2 tbsp yeast (2 packets)
- 1 1/2 tbsp kosher salt
- 6 1/2 cups flour
Mix all ingredients. Let proof about 2 hours.
Refrigerate. (Dough is ready at this point but handles better when chilled.)
Preheat oven to 450°.
Form grapefruit-sized ball of dough into loaf.
Let rise about 30 minutes.
Bake for 25 minutes.
Cool before slicing.
I can see a lot of variations on this theme coming up!