No Knead Dutch Oven Artisan Bread

When I look back on my baking adventures, I cannot help but smile. I have been very lucky to be blessed by a husband who is a foodie. Even my friends, love my baked goods. Needless to say it has taken many failed attempts to be where I am today.

I started my baking adventures with a ready to bake cookie mix. Later one of my friends showed me how to bake bread rolls from scratch. I have been baking ever since and have learned quite a few delicious recipes. Be it cookies, cakes, pies or muffins, I love baking them all (and that too right from scratch). I also keep searching and experimenting with different types of bread recipes. I am still a novice but recently I discovered a fool proof recipe which bakes beautiful crusty bread without any labor.

Now usually when we think about Breads, the first thing which comes to our mind is kneading. Kneading helps to develop the gluten which then helps to make the bread firm on the outside but open and light textured on the inside. This kneading part is the most crucial part of bread baking. Without the correct amount of kneading and gluten formation, the bread will not rise properly, neither will it have that chewy texture. Well, what if I tell you that you can bake a beautiful loaf of bread without worrying about the kneading part. I think most people don’t attempt to bake breads at home because of all the time and effort that goes in it. However, any homemade good is free from preservatives and that is one of the reasons I focus on homemade food.

Paul Hollywood says in the British baking show; a slower rise gives more flavor to the bread. Now when we are adding hot/ lukewarm water in the flour, the yeast rushes to work. With the active Yeast and kneading we develop the gluten. But what will happen if we add room temperature water to the flour? Naturally the yeast will take more time to develop which will make the dough more flavorful. You must be thinking what will happen with the gluten? Do we still have to knead the dough before popping it in the oven?

No! That is why this recipe is called No Knead Bread. All you have to do is mix four ingredients – Flour, Salt, Yeast and Water. Cover and let it sit at room temperature for almost 18 hours. Straightaway transfer that mix in the Dutch Oven, bake and voila! Delicious crusty homemade bread. This recipe is so simple yet so flawless that it will win you over. Perfect for the busy ladies or mommies as well as for your date nights. The time you are actually working on the bread is so short that you can easily fit it between your other tasks. After all, who doesn’t like homemade bread baked from scratch?

You know what I realized after reading this recipe? I wasn’t paying any attention to the steaming part of bread baking. Unless the dough gets enough steam it will not form a crust. Yes, we can always spray some water on the bread while it is baking. I have also used other methods (ice/ water in a tray) to create that perfect amount of steam. The breads used to turn out good but honestly, considering all that time and effort, those breads just don’t stand before this crusty bread. Specially after knowing that we don’t have to do any of these steps to create the proper amount of steam. So, what is the secret?

Dutch Oven! When we bake the bread in the Dutch Oven (or Dutch Pot) with the lid on, it creates steam inside the pot. This steam is the water we mixed earlier in the dough. Since the lid seals, the moisture in the dough has nowhere to go but to convert to steam. This keeps the crust softer for a long time and helps to expand the bread in the initial stages of baking. It also creates a nice glossy crust on the bread. Just remember to follow the directions step by step. When preheating the oven, make sure to place the Dutch oven inside. This sort of transforms it into a small version of a professional steam injected oven. The Dutch oven distributes the heat and steam more evenly in the bread thus hardening the crust.

There is just one catch with this bread. You can’t plan it at the last minute. Since the dough has to sit at room temperature for almost 18 hours, you have to plan this ahead. You will feel a bit skeptical the first time, because the mixed dough will look like a sticky mess. Plus, the waiting time will make you question the recipe. But take my word, the resultant bread will be absolutely gorgeous.

Last but not the least, please use fresh ingredients. Yeast will not work if it has expired. So, pay close attention while adding the ingredients. Do not skip the parchment paper because it not only prevents the dough from sticking on the bottom of the pan but also helps to lift it out once the baking is done.

Some of the online recipes may suggest to shape the dough in a ball before baking it but I have never done that and I don’t think there is any need. You don’t even have to touch the sticky dough. Just push it out using a large rubber spatula on the parchment paper. Then transfer the parchment in the Dutch oven and do this carefully because the oven is hot! I have a big 5 quart Dutch Oven and the dough spreads out a bit. So, if you have a smaller one, you may consider using it so that the bread ends up taller.

Photo Courtesy: Dr. Debarshi Chatterji

I think, this bread checks all the boxes of my expectations –

First, the Salty taste, which is just yum! You can of course add some garlic or cheese for more flavor (like I do sometimes).

Second, the texture. The bread will have a hard crust on the outside and a light, soft middle. You will see the air pockets showing how the yeast worked. Always use a good serrated knife to cut the slices.

Third, the overall method. My god, it cannot get any easier than this and this bread has endless possibilities. You can:

Dunk it in a soup

Spread jam, soft cheese or butter on it

Dip it in olive oil and herbs

Top it with tomato, basil and olive oil

Make an egg in a hole

French Toast

Make a Sandwich

Or eat it just like that

The best part is, this bread not only tastes store bought but looks as well. This bread has become a staple at our home. I baked this delicious bread on Thanksgiving and we absolutely loved it. We even enjoyed it the next morning with some butter, coffee and my homemade delicious Boozy Fruitcake.

Try this bread, then let me know how it turned out. 

Nothing says ‘Home’ like the smell of Baking!

Ingredients:

• All Purpose Flour - 3 cups 
• Salt - 1 ½ teaspoons 
• Dry Active Yeast – 1 ½ teaspoons 
• Water – 1 ½ - 2 cups room temperature 

Do ahead:

• Mix the dry ingredients in a bowl. 
• Start adding the water (½ cup at a time), use a wooden spoon or spatula to mix everything together.
• Cover with a plastic wrap and let it sit for 17 ½ hours at room temperature. 

Tips: 

• Since we have to wait for almost 18 hours to bake the bread, timing is important. Calculate the hours so that when it is time to bake, it isn’t midnight. I find it best to mix the dough in evening so that I can bake it sometime during next day (around noon).
• Make a Garlic bread by mixing ½ teaspoon Garlic powder in the dough.

Just after mixing 

After 17 ½ hours

Directions:

• Place the Dutch pot inside the oven with the lid on.
• Now preheat the oven to 500 degrees F (Switch on the central air/ vent, helps to air out any strong fumes from the oven).
• Once the preheating is done, transfer the dough (it will be sticky) on parchment paper using a big spatula.

See how the yeast has worked! It’s amazing!

Optional: At this point I like to stick a couple pieces of my favorite cheese in the dough. You can also sprinkle some flour on it.

• Take out the Dutch pot from the oven and quickly and carefully, remove the lid and transfer the dough along with the parchment in it. Do not take out the Dutch pot before this step.

• Place the lid back on and slide inside the oven.
• Bake in Dutch pot (with the lid on) for 30 minutes. 
• Reduce the oven temperature to 450 F, take off the lid and bake for 15 minutes more.
• Switch off the oven and let the Dutch pot sit inside for 10-15 minutes. This will help to cool it off a bit and also bring a better crust on the bread.

The cheesy bread will have a slightly different color.

• Transfer the hot bread on a cooling rack.

• Wait for a minute then cut into slices and enjoy!

Tip: Use a good long serrated knife for cutting the slices.

Dip the bread in herbed oil, spread butter or jam or dunk in soup and enjoy!

Recommended Reading:

• Bread Dipping Oil with Parmesan and Herbs
• Sweet French Toast (American recipe)
• Savory Crispy French Toasts (Indian Recipe)
• Tomato Basil Soup
• Cream of Asparagus Soup
• Boozy Fruitcake
• Homemade Puff Pastry Dough
• Dr. D’s Smoked Ribs

This photo has been featured on LensCulture Portrait Awards 2019. LensCulture reviews competitions and resources for photographers and recommend the best ones. 

Awards include an exhibition at Aperture Gallery in New York, International Photo Festival Projections, massive exposure to International Press and their global online audience of three million, publication in The Best of LensCulture - Volume 4, and much more!

Pan Fried Salmon

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

Have you ever had pan fried Salmon? It tastes amazing! You can serve it with garlic fried asparagus or green salad. Light up a candle and you got yourself a nice restaurant style meal at home.

Debarshi and I regularly eat Salmon. It makes a nice weeknight dinner option. You can prepare it within minutes and serve it hot. If you love Salmon, then you will be surprised to know the innumerous health benefits of this fish. Salmon is very rich in Omega 3 fatty acids which are useful in protecting heart diseases. Salmon is also rich in iron, zinc, vitamins, protein and minerals.

Buying Salmon

You can purchase Salmon in the form of steaks or fillets. You can get it fresh, frozen, canned or smoked. Personally I am big on buying organic fresh Salmon. Even if you are a novice (like me) at buying fish, you can always tell by smelling if the fish is fresh or not. 

Storing Salmon

Try to consume the fish within a few days. Plan the quantity and cook accordingly. If you feel that you wont be able to finish it, freeze it as soon as you can. I always freeze raw Salmon in small portions. That gives me the flexibility to thaw and cook a small quantity whenever I want. Remember, you should never freeze a fish that has been thawed before.

How to cook perfect Salmon every time

First comes the flavor, make sure to season your Salmon properly. Make a rub and apply it generously on both the sides. A well balanced seasoning can turn even the blandest dishes into mouth watering meals. Ignore it and you can turn a delicious pan fried Salmon into a tasteless dish which you will never feel like cooking again.

Good non stick pan does the trick

This is very important. The fish can still stick on the bottom of the pan even after you do all the steps (pat it dry, use the correct amount of oil to fry, perfect temperature). A good non stick pan ensures that nothing sticks on it making the fish crisp. It also helps with the cleaning. Preheat the oil and only then place the Salmon on the pan. Ensure that the temperature is not too high because it will over cook the fish. Lower the heat right before adding the fish into the pan.

Safety first

Be very careful while adding the fish in the pan. There will be hot oil so lower the fish on the pan and place it away from you gently and slowly. Do not drop the fish from a height because it will lead to dangerous splashes.

Finally, Dinner!

Pan frying is not tough. All you go to do is follow the directions properly and make sure not to do anything in haste. When prepared properly, you will get a nice crispy skin and flaky fish.

Bon Appetit!

Ingredients:

• Salmon Fillets – 2 center-cut, about 1-inch-thick, skin on or off
• Tandoori Chicken Masala - 3 tablespoons
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive Oil – 2-3 tablespoons + ½ cup
• Green chilies – 2, slit in halves
• Garlic – 2 cloves, sliced

Let’s do some preparations first:

• Rinse the Salmon in running water to remove any loose scales and then gently pat them dry using a paper towel. Remove all excess water prior to adding the rub.
• Prepare the rub. Mix together the Tandoori Chicken Masala, Garlic and Ginger Powder, Salt, Black Pepper Powder, Turmeric Powder and Olive Oil (2-3 tablespoons). 
• Rub the spice mixture on both sides of the Salmon fillets.

Directions to pan fry:

• Heat a large nonstick skillet with Olive oil (½ cup) over medium-low heat. 
• Wait for about a minute then turn down the heat to low and place the salmon, skin-side up in the pan. 
• Sprinkle the sliced Garlic and Green Chili on it. 
• Cook until golden brown on 1 side, about 4 minutes. 
• Turn the fish over with a spatula. Cover and cook until it feels firm to the touch and the skin is crisp, about 3-4 minutes more. 
• Transfer to a plate and serve with Garlic fried Asparagus and Egg Salad.

Recommended Reading:

• Egg Salad
• Romaine Salad with Basil and Nuts
• Cream of Asparagus Soup
• Tandoori Masala
• Firecracker Meatballs with Roasted Green Beans and Rice

More recipes with Salmon:

• Grilled Salmon with Shrimp and Peppers
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)

Make Homemade Butter from Spoiled Cream

I almost always have a pack of heavy cream in my fridge. I use it to prepare Soups (Asparagus or Tomato Basil), whip it up for decadent desserts (Ganache or Fruit Cream) or add it in delicious gravies (Butter Chicken or Saag Chicken). I use it while making scrambled eggs! Yes, you will not believe how silky they turn out. I also add it in my beverages (Iced Coffee and Lassi). However, there are times when I open the pack and the smell tells me it has gone bad. You see, heavy cream being a dairy product can not be kept refrigerated for a long time. I always make sure to buy fresh pack from the grocery stores and use it within a week. However, there are times when it goes bad even when the expiration date is days away. If this has happened with you, do not throw away the cream. Instead make some homemade Butter! How? I am going to tell you:

How to know when the cream goes bad?

Yes, first and foremost you got to know if the cream has actually gone bad. When you get a fresh pack, try to notice how the cream flows and smells. Fresh cream has a smooth flow and almost no smell. When it starts going bad, you will see small lumps in it. It will also have a distinct sour smell. 

What to do with spoiled cream?

Make sure to only use fresh cream in all food products. Even for coffee. Do not use the cream if you have any doubts. Follow the steps to make your own homemade butter:

Ingredients:

• Heavy Whipping Cream - 2 Cups (Pasteurized)
• Ice Water – 4 cups

Directions:

(Stand Mixer recommended recipe)

• Half an hour prior whipping the cream, keep the beater and the bowl in the refrigerator so that they chill.
• Pour the Heavy Cream in the stand mixer’s bowl. 

• Refer to my article on Allahabadi Fruit Cream and whip the cream to the stiff cream stage. You will see the cream changing texture and getting thicker as you continue beating. Continue till you reach the stage with firm peaks. 

• When you take the whisk out of the cream, the peaks will be completely stiff.

• Make sure to have the Ice Water ready in a big bowl.

• Continue beating. In approximately 3-4 minutes you will notice the butter fat separating from the buttermilk.  

• Once the butter fat thickens and sticks to the whisk, you can drain off the buttermilk. 
• Transfer the butter into the ice water and wash using a spatula. 

• Drain the water making sure all the buttermilk has been strained away.
• Using your spatula, press butter fat onto the side of the bowl to remove any excess water. Make sure to remove as much water as possible otherwise it will spoil very quickly.
• Once all the water has been pressed out of the butter, you may mix in salt, seasonings, or herbs to your taste.
• If you don’t plan to use the butter immediately, you can freeze it in an airtight container.  
• Spread your homemade Butter on warm toasts or use it to prepare scrambled eggs etc. From now on leftover Heavy Cream will never go to the waste basket.

Recommend Reading (Some recipes where you can use Heavy Cream):

• Tomato Basil Soup
• Cream of Asparagus Soup
• Simple Chocolate Cake
• Allahabadi Fruit Cream
• Black Forest Gateau
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Make Homemade Ghee from Spoiled Cream

Cream of Asparagus Soup

I have a friend who doesn’t like cooking, she likes to enjoy good food but never thinks of preparing anything herself. When I asked her the reason, she said, “Oh I am quite horrible at it, tried a couple of times it didn’t work.” In situations like this I always get very interested to know what went wrong and do you know the answer? Readymade food. Yes, she refuses to cook because everything is already available in the market in fresh, packed and processed form. 

Life has become really easy these days with the exploding market of convenient food options. Craving for a salad? No need to buy a head of lettuce, you can just pick up a readymade salad from a grocery shop. Why grill a burger when it is already available at a nice restaurant? Why buy spices, utensils and cooking gadgets when anything you want to eat can be found readymade. Let me tell you, if you are reading this article you want to make some changes in your life. I believe there is an inherent foodie and cook in all of us and sooner or later there will come a time in your life when you will actually feel the urge to pick up the spatula and cook something yourself. We have been cooking since the pre-historic times and it’s in our DNA to cook food. You may be too busy to dedicate proper time to cook but once you set your mind to it nothing is impossible. Yes, you may say I am just not one of those people who like cooking, you may not enjoy cooking and may not want to do it everyday. Here you have to understand that cooking means something different to everyone — many people look at it as a source of comfort, for my mom it’s for her family and health; my friends love to cook to entertain; Debarshi cooks to make memories. I find cooking delightful and de-stressing. It fulfills my urge to learn and try something new every day. The moment I step into the kitchen I feel excited. Ideas rush into my mind. What do I want to cook today? Do I have all the ingredients? Which gadget can I use. Should I try a new recipe? Right now you may be miles away from this step but I firmly believe that by trying a few easy and quick recipes you will soon enter into that stage where you will not only enjoy cooking but also work with the leftovers and raw ingredients which are otherwise just sitting in your fridge. Of course even I don’t like cooking everyday. There are days when I just want to sit with a glass of wine and enjoy my favorite TV shows or just want to go out and enjoy a nice meal in a good restaurant. Remember you don’t have to cook everyday but you should know how to do it to avoid any waste. Also, when you are not eating out everyday you can actually choose to go to places where you can have something new.

With this message in mind let me share a delicious soup recipe with you. I learnt this soup only a couple weeks ago when Debarshi and I went for our 5th anniversary celebration. It was an Asparagus soup and what impressed me was the creamy buttery texture and appetizing flavor. Now I am not a huge fan of asparagus and I don’t like having it everyday but Debarshi loves it and we usually get a big pack of it from Costco. Of course it is only a matter of days when it starts going bad. This soup is a life saver! You can make a big batch and store it in your fridge for 2-3 days (in a covered container) and enjoy it whenever you want. It is especially a good option for us because we are on keto diet and this soup has no extra carbs in it but is loaded with all the healthy fats we need. This delicious, creamy soup is made with heavy cream which not only packs in a ton of flavor but also brings a rich consistency in the soup. 

Debarshi loves this Creamy Asparagus Soup, he says it’s pure comfort in a bowl. The preparation is pretty simple too. This recipe has just five ingredients (of course I am not counting the Salt and Black Pepper) and gets ready in 20-25 minutes. You can prepare it on a low heat while cooking your main course and serve it hot. If you want it to cook fast, just chop the asparagus into smaller pieces and don’t forget to trim the ends. Use a good sharp knife because it greatly reduces your efforts and does work more efficiently. You can choose to garnish with Parmesan cheese/ Butter or Heavy cream or a combination of these. 

Well, I wanted to see if this simple recipe can encourage my friend to try cooking because she loves asparagus. I invited her over for a bowl of soup and cooked it right in front of her. Needless to say she was pretty impressed with the quality of flavor created in such a short time. She took the recipe from me and texted me today that she has prepared this soup a couple of times now and is absolutely in love with it. She even said that she is ready to experiment with some more easy recipes which means, I have successfully turned her into a believer. 

Needless to say that by preparing a meal ourselves we can not only manage our budget more efficiently but also create memories, something to share with our friends and family like I created by sharing this recipe with my friend. 

What do you say? Ready to pick up your spatula and create something wonderful? Well, you will need the recipe first so here we go:

Ingredients (Serves 2):

• Butter - 2 tablespoons, unsalted sweet cream
• Salt – to taste (about ¼ teaspoon)
• Garlic - 2 medium cloves, minced
• Chicken Broth - 1 cup, low-sodium
• Heavy Cream - ½ cup 
• Black Pepper – coarsely grounded, ¼ teaspoon
• Asparagus - 6-9, ends trimmed, cut into 1 inch pieces

To garnish:

• Parmesan Cheese – grated, 1-2 teaspoons
• Heavy Cream – 1-2 tablespoons
• Butter – 1-2 tablespoons

Directions:

• Heat a pot over medium heat.
• Add the Butter in it.
• When the Butter melts, add the Garlic. 
• Cook for a minute till it gets fragrant then add the Asparagus. 
• Season with Salt and Black Pepper and mix and cook until golden for about 5 minutes, stirring occasionally. 
• Add the Broth and reduce the heat to low. Cover and cook until the Asparagus is very tender but still green, about 10-15 minutes. 
• Remove the soup from the heat. If you are using a hand blender, cool for 10-15 minutes. For Nutri bullet you may want to wait for at least 20 minutes otherwise the steam may lock the blade. Purée the soup in a couple of batches until it looks smooth.
• Add the Heavy Cream with the Black Pepper and taste to adjust the seasonings.
• At this point you can do either of these steps: Return the soup to the wok, warm it up and serve immediately. Or, cool the soup completely, transfer it in an airtight container and refrigerate. Before consuming, simply heat it up in the microwave and add a dollop of butter.
• Before serving don’t forget to garnish with a combination or either of Parmesan Cheese / Heavy Cream or Butter. Enjoy!

Tips:

• Remember hot soup will create steam which will lock your Nutri Bullet’s blade so give it ample time to cool down. You do not want to rush this step.
• Use the extractor blade of your Nutri Bullet.

Recommended Reading:

• Tomato Basil Soup
• Egg Drop Soup
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Nutri Bullet – now cook gourmet foods whenever you want
• Egg Salad (not to be afraid of when you are on Keto diet)
• Keto Pizza with Shrimp and Basil Pesto
• Make Homemade Butter from Spoiled Cream
• Pan Fried Salmon
• No Knead Dutch Oven Artisan Bread
• 15 minutes Butter Crackers