Pasta con le sarde

http://www.telegraph.co.uk/foodanddrink/recipes/8779724/Pasta-con-le-sarde-recipe.html

http://www.bbc.co.uk/programmes/articles/4Wf4hkHTylnlLDSQb2zT14Z/pasta-con-le-sarde

http://www.theguardian.com/lifeandstyle/2007/apr/28/foodanddrink.shopping1
http://cooking.nytimes.com/recipes/11696-pasta-con-le-sarde

No Knead Bread Recipes

http://steamykitchen.com/168-no-knead-bread-revisited.html

  • This changed my life! Literally!

Ingredients:

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Double to:

  • 6 cups flour
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 3 cups warm water

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

http://cooking.nytimes.com/recipes/11376-no-knead-bread

http://cooking.nytimes.com/recipes/1016272-fast-no-knead-whole-wheat-bread

  • A more professional presentation

http://steamykitchen.com/6795-no-knead-baguette-stecca.html

Pork Schnitzel

Pork Schnitzel with Mushroom Sauce
http://www.canadianliving.com/food/pork_schnitzel_with_mushroom_sauce.php

Perfectly Made Schnitzel

Traditional German Schnitzel (Schweineschnitzel)