Jonnita Janot is our chef extraordinaire at Cascadia, and here are a few of her secret recipes. All her food is made fresh, from the freshest and most local ingredients she can find. Herbs and veggies from her own garden enhance the fresh local fish and wholesome organic grains. Here are some of the recipes she likes to use.
No Knead Artisan Bread
(from Bonnie Stern)
3 cups bread flour (or 1 part multigrain bread flour)
1 tsp-1 ½ tsp salt
¼ tsp dry yeast
1 ½ cup water, plus 1-2 Tbsp. warm
Extra flour, wheat bran, sesame seeds, cornmeal etc.
Proof yeast in water.
Mix together flour and salt.
Add yeast mixture to flour, mix with spoon. This will be wet.
Cover and let rise for 12-18 hours. Dough should double and have bubbles on surface.
Prepare parchment paper with generous sprinkling of flour
Invert dough onto parchment and form dough into shape
Try to handle the dough as little as possible.
Cover and let rise 2 hours.
Meantime: Heat over to 450F.
About 45 minutes before baking, place cast iron casserole pot with lid in oven.
Transfer dough with the parchment directly into pot, cover and bake for 30 minutes.
Uncover and bake for 20 minutes,
Cool on rack
(from Canadian House and Home)
1/12 cups flour
1 Tbsp. baking powder
½ tsp salt
¾ cup sugar
2/3 cup olive oil
2 Tbsp. chopped fresh rosemary
Preheat oven to 325F.
Whisk together flour, baking powder and salt.
Beat eggs until foamy. Add sugar
Whip at high speed until pale yellow, has tripled in volume and falls from whisk in a thick ribbon,
Reduce speed to low and pour in oil and rosemary.
Add flour by hand, mixing until just combined.
Pour into loaf pan and bake 45 minutes or until skewer comes out clean.
Cool for 5 minutes and invert onto rack.
Serve with sweet fruit compote and whipped cream!