RECIPE: EASY NO KNEAD HOMEMADE BREAD A LA JACQUES PEPIN

Everyone learned to bake bread during the pandemic—- except me. The main reason I did not is because I will typically make biscuits, cornbread, or yeast rolls if I want to make a bread so I just never got into it. That is, until I saw Jacques Pepin make it on social media… then I just had to try it.

This is Jacques’ No-Knead Bread recipe— with a slight change. I wrote the recipe while he was talking viewers through it in a video… the first time I made it, I followed his ingredients and instructions to the letter. The second time- and since then, I dissolved a teaspoon of honey in the water before adding it to the flour. I think it adds a nice, subtle flavor and gives the yeast a friend to play with.

I am absolutely addicted to this bread and the people I have gifted with it call it “that bread” as in - “when can we get some more of that bread?” I think you will like it and it is super easy. I might allow the dough to rise overnight in the fridge as Jacques often does but more often, I’ll bake it during the day so I’ll have leftovers to toast for breakfast.

Note- it has a beautifully crunchy top. If you wrap it (even hours later) with plastic wrap, the top will lose its crunch.

JACQUES PEPIN NO-KNEAD BREAD

INGREDIENTS

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon instant yeast

1 3/4 cup warm water

1 teaspoon honey

DIRECTIONS:

In a glass bowl add flour, salt, and yeast. Whisk together to combine.

Add honey to warm water and stir to dissolve. Add to the flour mixture, combining with a wooden spoon or rubber spatula. Cover with plastic wrap and allow to proof for 2 hours in a warm spot in your kitchen.

After 2 hours, the dough will have doubled and have some bubbles on the top. Use a spoon to punch down the dough.  

Oil bottom, top, and sides of a 4-quart oven proof pan with a lid. (or you can line it with a piece of parchment paper- which is what I did)

Add the dough to the pan. Cover and allow to proof for 3 more hours at room temperature (or overnight in the refrigerator).

Preheat oven to 425 F˚ degrees.

Bake for 30 minutes with the lid on. Remove the lid and bake for 30 minutes with the lid off.

Notes: Chef let his rest in the pan for 30 minutes before cutting. I did not as I wanted a hot slice right out of the oven. Also, this dough does not rise a lot and perhaps is not as beautiful as those domed sourdough loaves we all have seen on social media- it’s more like a peasant bread but it is so very good.

CHAMPAGNE COCKTAIL RECIPES FOR NEW YEAR'S EVE

There are lots of cocktails featuring Champagne and I happen to love all of them:)

For those of you with a love for the bubbly and something to celebrate, check out these Champagne cocktails, all perfect for that toast to the New Year!

CLASSIC CHAMPAGNE COCKTAIL

Soak a sugar cube in Angostura bitters. Drop the cube and a twist of lemon in a Champagne flute. Top with chilled Champagne.

MIMOSA

The perfect way to start out the New Year, a Mimosa is a must for your brunch menu. Make them by the glass for a small gathering or by the pitcher for a crowd. For one: add a splash of orange liqueur like Grand Marnier to each glass. Fill 2/3 with chilled fresh orange juice. Top with chilled Champagne. For a pitcher use a 1:5 ratio of orange juice to Champagne and stir in 1/4 cup orange liqueur. The orange liqueur is totally optional but oh so much better with than without.

CHAMBORD CHAMPAGNE COCKTAIL

Made with Chambord black raspberry liqueur and Champagne, this cocktail is as pretty and festive as it is delicious! I featured this one for New Year's last year and everyone loved it! Drop a big, juicy blackberry or raspberry into the bottom of each glass and add a shot of Chambord. Chill the Champagne and top each glass as guests arrive.

THE KING'S PEACH

I created this Champagne cocktail named for the Oscar winning film The King's Speech for an Oscar party. Use fresh or frozen peaches and peach nectar... top with a little Champagne.

BELLINI

Made with peach puree or peach syrup and Prosecco, this refreshing Italian version of the Mimosa is delish! To make it easy, I always just use peach nectar you can find in the International aisle of the store and top with Prosecco which is Italian sparkling wine. Use one ounce peach nectar to four ounces Prosecco. 

KIR ROYALE

Another beauty, this classic cocktail is simply an ounce of Kir (Creme de Cassis) topped with Chilled Champagne.

POINSETTIA

A classic Southern holiday punch, this recipe is easy to make in a punchbowl for a crowd: One chilled bottle of orange liqueur like Grand Marnier or Triple Sec, four bottles of chilled Champagne, and 1 large bottle of cranberry juice.

FRENCH 75

This classic cocktail is one of my favorites any time of the year. In a cocktail shaker with ice add: 1 ounce gin, 1/2 ounce each of simple syrup and lemon juice. Shake until well chilled. Pour into a chilled flute. Top with chilled Champagne and garnish with a twist.

RECIPE: CLASSIC CHICKEN POT PIE

Who says pie has to be sweet? Some of my favorite pies are savory... pizza, for example. My mom used to make the best chicken pot pie from leftover chicken. She'd whip up that crust so quickly, it all seemed to come together in a moment. You can take some shortcuts with this recipe- like using rotisserie chicken, using frozen vegetables, or a store bought crust instead of making a crust—- but I wouldn't. Make it when you have plenty of time. I found the process to be almost as lovely as eating it.

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CLASSIC CHICKEN POT PIE

INGREDIENTS

4 large chicken breasts on the bone, skin-on  (this keeps the chicken juicy)

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

4 cups chicken broth plus 1/2 cup optional

1 cup milk (I used 2%)

2 chicken bouillon cubes

1 1/2 sticks unsalted butter

2 cups yellow onion, chopped

1/2 cup all-purpose flour

1/4 cup heavy cream

2 cups carrots, diced

2 potatoes, peeled and diced medium -sized

1 small onion, diced

1 1/2 cup fresh green peas (you can use frozen if you have to)

1 teaspoon thyme (I used fresh- you can use dried but use less)

For the pastry: (Double this for a two-crust pie or if you have a large dish)

1 cup plus 2 tablespoons all-purpose flour plus more for dusting

1/2 teaspoons kosher salt

1 stick unsalted butter, cubed

3-4 tablespoons ice water, added a little at a time

1 egg beaten for egg wash

DIRECTIONS:

Preheat the oven to 400 degrees F.

For the pastry: Mix the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter a few cubes at a time, pulsing 10 times between each addition. With the motor running, add the ice water, one tablespoon at a time. Process only enough to moisten the dough and have it just come together. Be careful to get enough water but not too much. The crust will tear easily as you handle it if there is not enough water. Dump the dough out onto a floured piece of plastic wrap and form quickly into a ball. Wrap the dough in the plastic wrap. Set aside in the refrigerator for at least 30 minutes before rolling.

Allow the dough to sit out for 3 minutes before you roll it out onto a floured surface. *REPEAT this process if you want a bottom crust for the pie.

For the chicken: Place the chicken breasts on a baking sheet. Brush with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes. Remove. Add the carrots and the 1 small diced onion to the drippings and roast for another 10 minutes or until chicken is cooked all the way through and the carrots are fork tender. Remove and allow the chicken to cool enough to handle. Remove the meat from the bones and shred or dice it.

For the sauce:: In a small saucepan, heat the chicken broth. Add bouillon cubes and dissolve completely. Fill another pan half full with water and bring to a boil. Add the peas. Cook for 3 minutes. Remove the peas and rinse to stop the cooking process. Set aside. In a large pot, melt the butter and sauté the onions and carrots over medium heat for 10 to 12 minutes or until softened. Make a roux by whisking in the flour; cook over low heat, whisking constantly, for 2-3 minutes to cook the flour but do not brown the flour. You want a pale blonde color to your roux. Add the hot chicken broth to the sauce, whisking it in a little at a time. Simmer over low heat for 2-3 more minutes, stirring, until thickened. You may need to add more stock- depending on how thick you want your sauce. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Taste. If you need to adjust the seasoning, this is the time to do that.

Add the chicken, potatoes, peas, onions and thyme. Mix together carefully. Check seasoning. Add more salt or pepper as needed.

Prep your baking dish by greasing the bottom and sides with butter or use a cooking spray if you prefer. You can either make this in one large baking dish or divide the filling between 4-5 small ovenproof dishes for individual servings. 

*If you are using a bottom crust, shape it to fit the dish or you can just cut it into strips and line the bottom of the dish. Use a fork to prick the dough and bake for 10-12 minutes or until it turns light brown.

Spoon the filling into the prepared dish. If you are using a bottom crust or if you like a very moist filling, you can add 1/2 cup chicken broth over the filling before topping with the crust.

For family style dish, roll the dough into a shape large enough to fit over your dish and to drape over the sides by 1 inch all the way around. For individual servings: divide the dough into quarters and roll each piece into an 8-inch circle. Place the circle on top of the dish and trim 1/2-inch larger than the top of the bowl. Using your thumb and pointer finger on one hand and your pointer finger of the other hand, crimp the edges of the dough to make a pretty edge or simply fold the dough over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with a scant pinch of sea salt and/or cracked pepper if you like. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. The cook time will depend on the size of your dish. If the edges start to turn too brown, you can cover just the edges with a bit of aluminum foil.