Lebanese Lentil and Rice Pilaf with Blackened Onions

This recipe is wonderful. It's vegetarian and exactly what we needed after a week of overindulging in Puerto Rico. I usually slice up cucumbers and tomatoes to eat alongside. I also make the flatbread that is in Cook's Jan/Feb 1999 issue.

http://www.epicurious.com/recipes/food/views/Lebanese-Lentil-and-Rice-Pilaf-with-Blackened-Onions-108813

strawberry sauce

I made this last night to go on top of ice cream and brownies. It was so good. I got the recipe out of a B&B cookbook - the original intent was to put it on top of fancy French toast.... I can see where that would be good, but it just screamed vanilla ice cream and chocolate brownie to me.

• 1 Qt strawberries
• 2 TBS orange liqueur (I used Cointreau)
• 2 TBS water
  
• 1/3 cup sugar

Slice the strawberries. Put all ingredients into a sauce pan and cook on medium heat for 5 minutes. Stir. Let cool before you burn your mouth.... Can be easily reheated in the microwave.

Almost-No-Knead Baguettes

This recipe was in the King Arthur Flour Baker's Catalog earlier this year. It makes enough dough for four loaves, so I have halved the recipe successfully. (Also, who can manage EIGHT CUPS of flour?!) I've made it three times successfully without a baguette pan.

Apologies to you high-elevation people for another bread recipe...

"Better is half a loaf than no bread" -- John Heywood

3 cups lukewarm water
8 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon table salt or 1 1/2 tablespoons kosher salt
1 tablespoon instant yeast
(or, by weight:)

24 ounces lukewarm water
34 ounces King Arthur Unbleached All-Purpose Flour
1 tablespoon table salt or 1 1/2 tablespoons kosher salt
1 tablespoon instant yeast

Directions
1) Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.
2) Place the water directly into the bowl or or other large container.
3) Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.
4) Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.
5) Refrigerate overnight, or for up to 7 days.
6) To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the batch, about 14 ½ ounces). Place on a greased work surface.
7) Shape the dough into a rough, slightly flattened oval, cover with greased plastic wrap, and let rest for 15 minutes.
8) Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.
9) With the seam side down, cup your fingers and gently roll the of dough into a 15" log.
10) Place the log seam-side down onto a lightly greased or parchment-lined baking sheet, or into the well of a baguette pan.
11) Cover and allow the baguette to rise till it's very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.
12) Slash the baguette three or four times on the diagonal.
13) Spritz the baguette heavily with warm water, and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.