French Bread / French Baguette

 I got this recipe from multiple videos but mainly from Richard Bertinet :

• This video shows actual recipe (but based on other videos he has published I have included more water on my proportions below!
• This is an older video that shows modeling of Epi! 
• This is a complete video showing his kneading technique 
• This one shows only dividing and shaping (but does not show Epi modeling)
• This one shows how to use a mixer to make your dough. 

The recipes above suggest resting the dough in the refrigerator for 16-24 hours, and that is what I did with very good results. 

• This recipe from Chef Patrick Ryan is way more complex, it would take 48 to 60 hours, yes...3 days to complete but the chef tells us that it is worth the wait. I need to try this one day. 
• This recipe from Seraphine Lishe uses Tangzhong/Yudane to trap moisture inside your bread for longer. I like her geeky approach to baking but need to try to let you know if it works! :)
• In any case, I think that making a poolish the day before (100% hydration or 1/2 water 1/2 flour and a small mouth of east) is a good alternative vs preparing the dough 24 hours in advance. For an explanation of differences of Poolish, Biga, Sponge, Pâte Fermentée check this video from ChainBaker channel He also has a good video on 12 Steps of Baking each of those fully described on this playlist. 
• Just as a reference, I want to point that we use commercial yeast but if we use a more complex yeast, we would be talking about sourdough bread, this site is an excellent reference for sourdough breads

Now let me give you the proportions: 

You can play with your own flour amount as far as you keep those proportions. To do that, use this link to open my original file, make a copy on your on google drive and then you can edit the proportions. 

Today I do not have time to write the instructions but if you watch the videos above you will know what to do. BTW, bake it at 240 C or 464 F (steamed oven)

My family really enjoyed the 

 

Traditonal Italian Pasta Recipes using Guanciale - Alla Carbonara, Alla Gricia, Amatriciana, Zozzona and Cacio e Peppe

I have been researching about some traditional Italian Pasta recipes and the ones below all start with 2 major special ingredients: GUANCIALE (not pancheta, or bacon!) and Pecorino Romano. Please use the real Italian DOP (Denominazione di Origine Protetta) one for best results!

I found multiple recipes but some not very traditional. The ones I have chosen are from Pina Bresciani. 

Starting from the Guanciale

• This article tells you How to Cut Guanciale 

This is about real Pecorino Romano

• This article from America Test Kitchen tells you all about it.

Now for the pastas:

• Carbonara: How To Make An Authentic Carbonara Like A Roman
• Alla Gricia: Pasta Alla Gricia – The Original Roman Pasta!
• Amatriciana: Pasta Amatriciana – The Real Roman Recipe!
• Zozzona: Pasta Alla Zozzona – Classic Roman Recipe!

Let me add some pictures to illustrate how those different pastas look like: 

Carbonara

Alla Gricia

Zozzona

Amatriciana

Another very traditional pasta, but this one not using guancialo

• Cacio e Pepe: How To Make An Authentic Cacio e Pepe Like A Roman

Marie's Easy/Moisty Chocolate Cake

Original recipe here: Easy Moist Chocolate Cake (Author: Life, Love and Sugar ) 

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Description

This chocolate cake recipe was easy to put together and prepare, the batter was enough for 2 cakes like this one. Really moist and delicious cake! Marie did not add any frosting but it was perfect like that!

It’s almost as easy as a box mix, but even tastier 

• Prep Time: 20 minutes  
• Cook Time: 32 minutes  
• Total Time: 52 minutes  
• Yield: 12-15 Servings  
• Category: Cake  
• Method: Oven  Cuisine: American

Ingredients:

CHOCOLATE CAKE

• 1 3/4 cups (228g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

CHOCOLATE FROSTING (Marie did not add any frosting)

• 1/2 cup (112g) butter
• 1/2 cup (95g) shortening
• 3 cups (345g) powdered sugar
• 1/2 cup (57g) natural unsweetened cocoa powder
• 1/4 tsp vanilla extract
• 4–5 tbsp (60-75ml) water or milk
• Sprinkles, optional

In fact, Marie changed her mind and decided to use a Brazilian frosting (cook 2 tbsp sugar, 2 tbsp butter, 2 tbsp chocolate until thick enough) on the half of the cake that was left, below is the result 

Instructions

1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven and allow to cool.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and cocoa and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14. Spread frosting evenly onto the cake. Top with sprinkles, if desired.

Nutrition

Serving Size: 1 Slice

Calories: 430

Sugar: 47.2 g

Sodium: 421.6 mg

Fat: 19.8 g

Carbohydrates: 62.9 g

Protein: 5.5 g

Cholesterol: 27.3 mg

Keywords: easy chocolate cake recipe, best chocolate cake recipe, chocolate sheet cake, birthday cake recipe, chocolate frosting

Marie's Baked Potato

 From: https://www.gimmesomeoven.com/baked-potato/

Video: https://www.gimmesomeoven.com/baked-potato/ 

HOW TO BAKE A POTATO:

1. Heat oven to 450°F. Yep, you read the temperature right. The oven needs to be extra hot, so that the potato skins will crisp up quickly.
2. Prepare your baking sheet.  If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides. Or if you don’t own a wire rack, you can either place the potatoes directly on the oven racks (with a baking sheet below, to catch any drips) or you can just bake the potatoes on a foil-lined (or parchment-lined, at your own risk) baking sheet.
3. Poke your potato all over with a fork.  Because no one wants to deal with exploding potatoes. ;)
4. First bake. My best advice for how long to bake a potato — in two rounds! For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.
5. Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven. Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides. Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.)  Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
6. Second bake. Bake for an additional 20 minutes. Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness. If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is ready to go. Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
7. Cut, squeeze, fluff, season and serve! Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings. Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!

Melanzane a la Parmigiana - Parmigiana di melanzane - Eggplant Parmesan

 The best recipes I have seen are below on YouTube, I have modified to avoid using flour and deep frying. 

https://youtu.be/Is1tfdLUyrU 

Try cutting it longitudinal next time! Salt and make a pile like this video. 

The ingredients of the eggplant parmigiana (For about 8-10 servings)

• 2 Kg. Of eggplants.
• 700-800 gr. of tomato sauce.
• 300 gr. of mozzarella.
• 100 gr. of grated Parmesan cheese.
• 4-5 tablespoons of flour.
• q.s. of salt and pepper.
• q.s. of oil for frying.

The preparation of the eggplant parmigiana

1) Prepare the eggplants then wash and slice them to a thickness of about 7-8 mm. (longitudinal or transversal cuts, as you preffer) If desired, we can also remove part of the peel.

2) Once sliced, we place them in a colander and salt them slightly so as to remove the water from the vegetation, which is bitter and dark. We continue like this in layers, until all the eggplants are used up.

3) Once the layers are finished, cover with a plate and place a weight on top, so as to drain the water well.

4) Leave the eggplants slices in salt for about 30 minutes and in the meantime we can prepare the rest of the ingredients: If we do not already have it ready we prepare the tomato sauce, (I use San Marzano tomato can, onion, garlic and 

5) Cut the mozzarella into cubes.

6) Once the aubergines have eliminated the vegetation water, we remove them from the salt and dry them on a cloth or with absorbent paper.

7) Once the aubergines have dried, heat the oil well. We can use olive oil or even seed oil such as sunflower oil or peanut oil. First, lightly flour them so that they do not absorb too much oil during cooking. The important thing is that frying takes place in abundant oil and that it is hot, at a temperature of about 190 °.

8) During cooking, turn them several times in order to brown them on both sides.

9) Once ready, we drain them first in a colander so that they lose excess oil, and then we transfer them to absorbent paper to allow them to dry completely.

10) At this point we have everything ready, and we can assemble our parmigiana. We sprinkle the bottom of a baking dish with a little tomato sauce, and begin to make the layers. So first the aubergine slices which we then cover with the tomato sauce, and then the mozzarella. (If the mozzarella contains too much water it is best to drain it on a colander first). Finally add a few leaves of chopped basil and some Parmesan.

11) We continue in the same way until 3-4 layers are made. Made 3 layers, we finish the last layer that we will cover with only tomato sauce and Parmesan, this to prevent the mozzarella from burning during cooking.

12) Clean the pan and place in the oven at a temperature of about 180 ° (356 F) and cook for about 25-30 minutes.

TWO - Chocolate Chip Cookies for One

 I got this recipe from American Test Kitchen: 

Chocolate Chip Cookies for One

A pinch is equal to 1/16 teaspoon. You can use a regular rimmed baking sheet if you don’t have a quarter-sheet pan, though you’ll have to use your oven.

• 3 tablespoons all-purpose flour
• Pinch baking soda
• Pinch table salt
• 1 tablespoon unsalted butter, softened
• 2 tablespoons packed brown sugar
• 1 large egg yolk
• ⅛ teaspoon vanilla extract
• 2 tablespoons chocolate chips

1. Adjust toaster oven or oven rack to middle position and heat oven to 325 degrees. Line small rimmed baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Using rubber spatula, mash butter and sugar together in separate bowl until well combined and lightened in color. Add egg yolk and vanilla and mix until combined. Stir in flour mixture until just combined then stir in chocolate chips.

2. Divide dough into 2 portions, then roll into balls. Place on prepared sheet, spaced about 2 inches apart. Bake until edges of cookies are set and beginning to brown but centers are still soft and puffy, 8 to 12 minutes. Let cookies cool on sheet for 10 minutes. Serve.