Helsinki Buttermilk Rye (Sturenkadun Piimalimppu) Recipe - The Washington Post

Step 1

In a small saucepan over medium-low heat, combine the buttermilk with butter and warm the mixture to 100 degrees. Remove from the heat, add the beer; malt syrup, molasses or honey; and yeast and stir until combined. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, salt, spices, if using, and zest. With the mixer on low speed (No. 2 setting if using a KitchenAid mixer), mix together just until blended, 1 to 2 minutes. Add the buttermilk mixture and continue mixing until the ingredients are well hydrated, 3 to 4 minutes. Stop the mixer and switch to the dough hook, and continue mixing until the dough comes together and leaves the sides of the bowl, speeding up the mixer as needed, 6 to 8 minutes. (Rye flour is notoriously sticky. Scrape the bottom and sides of the bowl as needed to ensure all the flour is incorporated.)

Step 3

Cover the bowl with a clean kitchen towel or plate and set aside on the counter until doubled in bulk, 1 hour to 1 1/2 hours.

Step 4

Generously flour your work surface and turn the dough out onto it. Place two pieces of parchment paper large enough to hold half of the dough near your work space.

Step 5

Transfer the dough to the floured counter and cut it in half – each piece should weigh about 850 grams. Shape each half into a round or oval loaf and set to rise on the prepared parchment pieces. Cover with plastic wrap or a well-floured kitchen towel, and let proof at room temperature until the first cracks appear on the surface of the loaves, 45 to 60 minutes. (Alternatively, if you’re using a pizza stone, you can flour a baker’s peel and let the loaves rise on it.)

Step 6

While the loaves are proofing, position a rack in the middle of the oven, place a sheet pan (or pizza stone) on the rack and preheat to 390 degrees.

Step 7

Dock the loaves thoroughly (just barely breaking the surface) with a fork, chopstick, or docking wheel, and brush with melted butter.

Step 8

Bake for 20 minutes, then reduce the oven temperature to 340 degrees and bake for an additional 25 to 30 minutes, or until the loaf sounds hollow when tapped with a finger and the internal temperature reaches at least 198 degrees. Transfer to a wire rack and let cool completely before slicing. This bread tastes best after 2 to 3 days.

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Chicken Caesar Pasta Salad Recipe - How to Make Chicken Caesar Pasta Salad - The Pioneer Woman

Think of everything you love about a chicken Caesar salad—juicy chicken, crisp lettuce, crunchy croutons, shaved parmesan, creamy dressing—and add pasta! The only thing missing from the classic green salad is sweet, sweet carbs. This chicken Caesar pasta salad remedies that by combining the ultimate lunchtime superstar, pasta salad, with one of the most popular salads, Caesar salad. This dish will dominate any potluck and will give a salty kick to sweet barbecue dishes. 

What kind of dressing goes into chicken Caesar pasta salad?

This whisk-together Caesar dressing makes about 2 ½ cups and can be replaced with your favorite store-bought brand. However, this dressing is so easy and tasty, it’s totally worth making yourself! Instead of fiddling around with emulsifying raw eggs into oil, this Caesar dressing uses jarred mayonnaise as its base. A combination of garlic, anchovies (optional, but delicious!), capers, lemon juice, Worcestershire sauce, olive oil, and parmesan cheese supply those classic and savory Caesar flavors. Whisk in ¼ cup of whole milk to loosen up this thick dressing for optimal pasta coating.

What kind of chicken goes into chicken Caesar pasta salad?

This recipe calls for 3 cups of cubed, seared chicken breast. With all of the creamy dressing, light pasta, and golden croutons, it is nice to see deeply golden seared chicken peeking out of the salad. For quickly seared chicken, rub 3 boneless skinless chicken breasts with vegetable oil and season with salt, pepper, and paprika. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken until deeply golden and the internal temperature is at least 165 degrees, 5 to 7 minutes on each side. No time to sear chicken? Use leftover chicken or use the ultimate grocery store hack: a rotisserie chicken! 

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This Trinidadian Recipe Unites Three Generations of Mothers - The New York Times

For one family, buljol carries many lessons from the past.

Certain foods are too powerful to stay in the past.

Buljol, named for the contorted patois of the French words brulé (burned) and gueule (mouth), is a dish of dried salted cod, and has followed my family through generations, well beyond my mother’s childhood in 1950s Trinidad.

Every Friday night, my maternal grandmother, Elaine Cadet, whom everyone called Teacher, would make a sauté using the flaked meat of boiled salted cod (or saltfish, as it’s most commonly called in the Caribbean).

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Recipe: Saltfish Buljol (Salted Cod Salad)

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She would zap it with a bevy of bright, grassy herbs, such as scallions and chadon beni (culantro), punchy aromatics, ripe sweet tomatoes, Scotch bonnet peppers and an assertive spray of fresh lime juice. It was always served — to her husband and five children — with coconut bake, a dense, sweetly scented unleavened bread made from the milk, oil and fresh pulp of the coconut.

My mother, Anne Marie Ransome, taught me to make the dish in almost exactly the same manner, the only change being the inclusion of extra-virgin olive oil. And, now, from my home in Raleigh, N.C., I am carefully introducing my mother’s and grandmother’s recipe to my 6-year-old daughter, Noelle.

Recipe: Coconut Bake

Coconut oil, coconut milk and shredded coconut come together in coconut bake, a popular bread in Trinidad and Tobago.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

As a child and teen on the island, I often witnessed my mother’s delight in preparing the dish, a happiness rooted in memories of those Friday night dinners. But those moments of joy were brushed with pain, as I got a sense of the violent history that brought this saltfish to the table in front of me, one I would never wish repeated.

Salted cod bridges centuries and cultures. A protein-rich, shelf-stable commodity, it found its way into many cuisines and became a no-frills feature of the diet of enslaved people.

From the 16th to 19th centuries, plantation owners, unwilling to cede any land earmarked for sugar cane cultivation to grow crops for enslaved Africans, looked to abundantly cheap dried salted cod. After emancipation in Trinidad and Tobago, in 1838, saltfish continued to be a dietary staple for formerly enslaved people, becoming part of their lifestyle and eventual legacy. It remains an essential ingredient that reveals part of the islands’ histories, while also offering a redemptive arc.

Noelle doesn’t quite get it. And understandably so.

In her childlike assessment, saltfish looks like something that “came from the Halloween store.” I chuckle, but, as gently as I can, remind her that engaging with these formative Trinidadian foods demands more because it delivers more. I’m hoping that, by looking past the appearance of saltfish, she will come to understand herself within a greater context: the culture that carried the matriarchs before her — and learn, as I learned from my mother, that she can never forge a whole identity by overlooking any one of her parts.

Bake and buljol is a part of Trinidad, so it’s part of me.

And part of her, too.

As I knead the textured dough for coconut bake and the saltfish bubbles on the stovetop, I suspect that she perceives the recipe’s power, how it preserves the past and immortalizes my granny, of whom only a few sepia-toned photographs remain. In making these dishes we are breathing back to life a part of the past and a people once devoured by loss. And death loses its sting. This food of incalculable worth makes us students of its history, while collapsing the gulf across four generations of Caribbean and American women.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Coronation Quiche, scones, chicken salad recipes to celebrate King Charles III - Detroit Free Press

17 Easy Shredded Chicken Recipes - Shredded Chicken Ideas - The Pioneer Woman

Shredded chicken is one of those powerhouse kitchen ingredients. With a few cups of it on hand, you can transform party dips, baked pastas, soul-nourishing soup recipes, and fresh salads into hearty, protein-packed dishes fit for a meal. But what's even better is that shredded chicken is so easy to prepare. You can cut up a whole fryer chicken and boil the pieces (this method makes incredible chicken broth and you can save the bones to make chicken stock). You can also simply cook a few boneless skinless breasts by boiling the chicken on the stove, roasting it in the oven, or even pressure cooking it. Enter: this roundup of easy casseroles, creative salads, and finger foods!

The first step in cooking with shredded chicken is learning the best way to shred it. Once you've got that down, you're ready to take on ideas like Ree Drummond's favorite pasta salad filled with sweet grapes, crunchy almonds, and tender chicken. Speaking of salads, have you ever scooped up salad with a chip? One bite of the green goddess chicken salad dip and you'll be a believer. This list also covers all the classics. Think: Ree's homestyle chicken pot pie, chicken spaghetti, and a lemony chicken and orzo soup that's light enough to eat all year long. Whether you're looking for ways to use up leftover rotisserie chicken or just need to get dinner on the table in record time, these recipes will keep you well-fed for days and nights to come!

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15+ Easy 10-Minute Breakfast Recipes - EatingWell

In only 10 minutes or less, you can whip up one of these healthy and delicious breakfasts. These morning meals are made especially easy as they only take three steps or less to prepare, so they're perfect for busy mornings. Recipes like our Broccoli & Cheese Omelet and Coconut Blueberry Smoothie are quick, tasty and nutritious choices that will have you ready to take on the rest of the day.

Strawberry-Mango-Banana Smoothie

Making fruit smoothies at home saves time and money. For this easy smoothie, combine strawberries, mango and banana with a bit of cashew butter and ground chia seeds for body and richness.

Avocado Toast

Jamie Vespa MS, RD

This is the easiest—and the last—avocado toast recipe you'll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.

Broccoli & Cheese Omelet

Jennifer Causey

This bright-green omelet is a perfect way to get kids to eat their veggies. Finely chopping the broccoli and spinach not only helps them cook faster, but also makes them easier--and safer--for toddlers to eat. Have all your ingredients ready next to the stove because this omelet cooks up fast. Read more about the story behind this omelet: Cooking with Juliet.

Coconut Blueberry Smoothie

Ali Redmond

Give your blueberry smoothie a tropical update with the rich flavors of coconut milk and coconut cream. Freshly squeezed orange juice lends bright flavor to this healthy smoothie recipe, but if you're short on time, bottled will work just fine.

Cashew Butter & Clementine Toast

Ted & Chelsea Cavanaugh

This three-ingredient toast uses a fresh clementine and cashew butter for a twist on the classic PB & J. Enjoy this toast for a quick breakfast or snack.

Mango-Almond Smoothie Bowl

For this healthy smoothie bowl recipe, be sure to use frozen fruit (not fresh) to keep the texture thick, creamy and frosty.

Strawberry-Ricotta Waffle Sandwich

Here's a sweet spin on a healthy breakfast-sandwich recipe. Other seasonal fruit, such as blueberries or sliced peaches, would be tasty toppers too.

Spinach, Peanut Butter & Banana Smoothie

Ali Redmond

Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. Plus, this peanut butter banana smoothie helps you up your veggie servings for the day with a bit of mild-flavored spinach mixed in.

Quick-Cooking Oats

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Sometimes basic is better. At breakfast, that can certainly be the case. These easy oatmeal recipes teach you the basic methods so you get creamy, tender oats every time. The flavorings and toppings are up to you.

Creamy Strawberry Smoothie

Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

It's hard to beat this recipe for quick and easy strawberry smoothies. All you need is five ingredients and five minutes. It's versatile too: you can use any unsweetened milk for creaminess, your preferred yogurt, and the maple syrup or honey is optional. The vanilla extract acts as a great flavor backdrop that will work with most fruits. Get blending!

Avocado-Egg Toast

Try it once and we think you'll agree: Topping avocado toast with an egg is a near-perfect breakfast.

10-Minute Spinach Omelet

Carson Downing

This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.

Peanut Butter-Banana Cinnamon Toast

This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.

Muesli with Raspberries

Start your day off with whole grains, fiber and protein with this easy breakfast.

Mushroom Omelet

Photography / Victor Protasio, Styling / Ruth Blackburn and Christina Daley

For a quick breakfast, learn how to make this mushroom omelet. Sautéing the mushrooms with garlic adds a punch of flavor in this healthy breakfast recipe.

Peanut Butter & Berries Waffle Sandwich

Sara Haas

Whole-grain freezer waffles make the perfect base for a nourishing breakfast that tastes just like a classic peanut butter and jelly sandwich. We use crunchy peanut butter to add texture, but you can swap in creamy, if you prefer. If fresh berries aren't available, you can use frozen ones; microwave them in a small bowl for about 30 seconds to thaw before adding to the sandwich.

West Coast Avocado Toast

Hummus, sprouts and avocado top sprouted whole-wheat bread in this healthy vegan lunch idea. Look for sprouted bread in the freezer section of your grocery store.

Vegan Smoothie Bowl

Eat this thick and creamy smoothie bowl with a spoon! Banana and frozen berries whip together with a little nut milk for a toppable vegan breakfast. We use fruit, nuts and seeds for topping, but feel free to experiment with whatever you like.

Chocolate Banana Oatmeal

Have your fruit and a little luxury too with this kid-friendly healthy chocolate and banana oatmeal recipe. Short on time in the morning? Try our overnight oatmeal variation.

Strawberry Peach Smoothie

Ali Redmond

Cauliflower in a smoothie might sound like a deal breaker, but trust us, it's worth it. Not only does it boost your veggie servings for the day, it also makes this peach smoothie even creamier.

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15 Best Coffee Recipes - What to Make With Coffee - The Pioneer Woman

Calling, all coffee fans! Whether you're a hot cup of joe every single morning kind of person, enjoy the occasional afternoon latte with a blueberry scone, or like it best mixed into fudgy chocolate desserts, you'll find plenty to love in this roundup of coffee-crazed recipes. "I wouldn't want to live in a world without coffee," says Ree Drummond. And really, who would want to?

Some find coffee cake recipes confusing by name, because more often than not, it contains no actual coffee! It's called coffee cake because it's best eaten alongside a cup of coffee. But that's not the case here: layer cakes, a mug cake, and cupcakes are filled with rich mocha flavor in every single bite. In fact, Ree tends to pour some coffee into many of her recipes! A hint of espresso powder only enhances chocolate desserts (it's the best way to make a box of brownie mix better!) and she even adds some strong brewed coffee to the icing in her famous cinnamon rolls! Coffee also find a place in frosty ice cream, cookies, and of course plenty of coffee drinks. Learn how to make Ree's Cowboy and Spicy Cowgirl Coffees you'll find on the menu at The Merc or give the viral whipped coffee a shot. It's a surprisingly easy coffee hack to make at home! There's also a few boozy options—the ever-popular espresso martini and a delicious Irish coffee for anyone who enjoys coffee in the form of cocktail recipes. Now, who's craving coffee?

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