You need a stand mixer bread flour, salt, water and active dry yeast to make these rolls. The dough will be sticky so you need to knead it with extra flour. They come out DELICIOUS! This recipe make 8 good sized rolls.

Ingredients for 8 rolls

3 1/2 cups bread flour plus extra flour for kneading

1 (slightly heaping) Tablespoon sea salt

1 3/4 cups water

1 1/2 pack active dry yeast (around slightly heaping Tablespoon)

A small amount of semolina, corn meal or flour to rest dough balls on so they don’t stick to surface.

Directions

Everything goes in your stand mixer bowl. Mix everything up by hand so you don’t have flour going all over the place. Use your dough hook and set the mixer on medium high for around 5. minutes or until the dough is like elastic.

Get a large bowl and make a nice little bed of flour for your dough ball.

Make the dough into a dough ball. kneading it till it feels like a nice dough ball.

Cover with plastic wrap and leave it sit out 4 hours. Then punch the dough down and knead it into a dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 10 hours.

After ten hours pull out of the refrigerator and punch the dough down and divide the dough into eight by quartering it and cutting each quarter in half.

You need to lay down a large baking sheet or two baking sheets to rest dough balls on. The sheets need either flour, corn meal or semolina on them so your dough balls don’t stick.

The eight pieces of dough need to be kneaded into balls. Place each dough ball on a baking sheet that has either flour, corn meal or semolina on it and let the dough balls double in size.

Preheat your oven to 500 degrees.

I used my very oiled stone to bake the rolls on but I warn you that I took a chance.

Most bread stones can’t take 500 degree heat and might crack or burst. They make bread stones out of iron now that are more durable.

If I didn’t have a stone I would have used my pizza pan lightly sprayed with non stick spray.

Mine were perfect in 11 minutes…timimg might differ slightly.

Enjoy!

I’m a fan of celebrity chef Richard Blais. I’ve been to his restaurant Juniper and Ivy in San Diego and his fast casual restaurant Crack Shack in Las Vegas. The food was out of the ordinary and was delicious. I saw him recently on the Rachel Ray Show and wanted to try his recipes. I couldn’t make them all yet but have tried his amazing salsa verde recipe and here is his Tomato Celery Leaf Salad Recipe. I think the only changes I made was to add red onion and the other only change was that I crisped up the chickpeas in the oven and added some powdered hot sauce to them so they didn’t just taste like out of the can. (I’m sure the chef cooks his own chickpeas so they taste better). The dressing I made slightly different because I didn’t have Italian seasoning so I guesstimated my own and added different vinegars. I do note that for most people a cup of celery leaves might mean like from three bunches of celery. I happen to have saved a few celery centers and just got a new one so I had enough. My idea of serving size may differ from your idea of serving size. This makes around 6 small salads that I used as a side dish. It comes out very delicious!

Ingredients for around 6 servings

2 cups cherry tomatoes cut in half (I used a 10oz container)

1 cup celery leaves (for me it was from three bunches)

1 cup garbanzo beans

1 cup toasted walnuts

1/2 cup blue cheese – crumbled or cut in small pieces

1/4 cup fresh basil

1 Tablespoon Italian Seasoning

3 Tablespoons extra virgin olive oil

3 Tablespoons fruit vinegar (fig, pomegranate and red wine are suggested)

Directions in a big bowl add the tomatoes, celery leaves, garbanzo beans, walnuts, blue cheese and basil.

In small bowl add the Italian seasoning, olive oil and vinegar. Mix well and serve with salad or mix into salad as desired.

My version of the dressing was 1 garlic clove (microplane), 1 teaspoon dry basil, 1 teaspoon dry oregano, 1 teaspoon dried thyme,1/4 teaspoon salt, 1/4 teaspoon sugar, 1/4 teaspoon ground black pepper, 3 Tablespoons olive oil, 3 Tablespoons apple cider vinegar and one Tablespoon balsamic vinegar. If you want to crisp up your chick peas you need to slightly dress them with canola oil and I sprinkled mine with powdered Frank’s Red Hot sauce. I put them in a 350 degree oven for around 30 minutes.

The salad came out DELICIOUS!

Special THANKS!!! To chef Richard Blais for sharing his DELICIOUS Tomato Celery Leaf Recipe with us.

I’ve been working on and tweaking my pastrami recipes for years. I had a very good idea on how to do a turkey breast as pastrami. It’s different than working with beef because you don’t want to do the pastrami solution for more than 4 hours. I figured out the perfect formula and spice rub for the most delicious pastrami turkey I’ve tasted so far. I do note that I started with a dry brined turkey breast. A brine is means the meat was soaked in a salt solution. Marinades are for flavor and are usually acidic this marinade is salty but it contains the flavors for pastrami.. I skipped the brining step so you need to brine your turkey breast first or skip that step by purchasing an already brined or dry brined turkey breast. You can use this recipe for both sides of the breast or do one half and use half the brine for another time or for something else. I did half pastrami and the other half traditional with herbs. I used an average sized turkey and each half after cooking weighed around 1 1/2 pounds…I consider that around 6 or more servings for each half breast. You can make the marinade and rub the day before if you want.

Ingredients for around 12 (or more) servings

1/2 cup olive oil (that you froze in a flat square shape that’s cut in half for each Sous Vide bag)

4 Tablespoons ground coriander (rub)

! Tablespoon ground black pepper (rub)

1 Tablespoon smoked paprika (rub)

1 whole boneless skinless turkey breast – from an average sized turkey that has been brined or dry brined – pierced all over with a fork

1 cup dark brown sugar

5 oz diamond brand kosher salt – DO NOT USE ANY OTHER BRAND BECAUSE OTHER BRANDS HAVE A DIFFERENT SALT CONTENT and also PENETRATE THE MEAT DIFFERENT ****ONLY USE DIAMOND KOSHER SALT FOR THIS RECIPE

1/4 cup honey

2 teaspoons juniper berries

3 Tablespoons coriander seeds

2 teaspoons allspice berries

3 bay leaves

1 cinnamon stick

1 teaspoon whole cloves

2 teaspoons yellow mustard seeds

2 Tablespoons telicherry black peppercorns

2 teaspoons white peppercorns

1 teaspoon ground ginger powder

10 garlic cloves sliced thin

1 Tablespoon granulated garlic

2 hot dried peppers – crumbled (I used Calabrian Piri Piri peppers) (two pinches of crush red pepper will do in a pinch)

2 teaspoons smoked paprika

2 cups water

Directions

Make the marinade.

In a sauce pot add brown sugar, diamond salt, honey, juniper berries, coriander seeds, allspice berries, bay leaves, cinnamon stick, cloves, mustard seeds, black peppercorns, white peppercorns, ginger, garlics, hot pepper, smoked paprika and water. Bring to boil then let simmer about 10 minutes. Take off heat let cool to room temperature. For best results refrigerate and marinate the turkey breast tomorrow.

Make the rub.

In a small mixing bowl add the ground coriander, ground black pepper and the smoked paprika. Mix well and put in a sealed container or a ziplock bag.

Next Day

Each Turkey Breast gets pierced all over and goes in a gallon ziplock bag with 1/2 of the marinating liquid. Squeeze out the air from the bag. This needs to be refrigerated for four hours.

Add water to the sous vide and set to 140 degrees F.

After four hours take the turkey out of the bag and rinse it off and pat it dry and then apply a light amount of rub to it. Then it goes in a vacuumed sealed bag with half the frozen cube of olive oil. The sealed bag(s) go in the Sous Vide for 3-4 hours after ruching prober temperature…(incase you don’t know…once set at 140 the temperature will drop and it takes awhile to reach the 140)

After the 3-4 the four hours in the Sous Vide remove the turkey breast bags. Run them under cold water or apply an ice bath to stop the cooking process.

Just before serving Blot them off. Apply a little more rub. Sear them off in a pan or finish on your grill.

ENJOY!

You might want to serve with-

Enjoy!

You have to travel far to find delicious rye bread in certain parts of metro Phoenix. I make my own and just came up with this even easier version of rye rolls. This recipe is easy but it requires a stand mixer and takes a little over five hours. It makes eight nice sized rolls.

Ingredients for 8 servings

2 cups + 2 Tablespoons bread flour (plus more for dough to rest and to knead)

1 cup + 2 Tablespoons dark rye flour

2 Tablespoons dark brown sugar

1 1/8 Tablespoon kosher salt

1 package active dry yeast (2 1/4 teaspoons)

2 Tablespoons caraway seeds (plus a few pinches for sprinkling the tops of rolls)

1 1/2 cup water

1/4 cup oil

2 Tablespoons semolina flour – to rest unbaked rolls on (can substitute corn meal)

1 egg white – beaten

small pinch French salt flakes for finishing

Set oven to 425 degrees F

In your stand mixer bowl add the flours, sugar, salt, yeast, caraway seeds, water and oil. Before you start up your mixer you need to mix this up with a fork so when the mixer mixes it your flour doesn’t fly all over the place. Once you have the batter reasonably mixed then attach your dough hook. Set it on Medium High and let it go for ten minutes. The dough should pull away from the bowl and wrap it’s self around the hook.

Get a large bowl and add some bread flour for your dough to rest on. Take the dough off the hook and knead it and roll it into a ball. Let it rest in the bowl for FOUR HOURS covered with plastic wrap.

You need either one large baking sheet or two smaller baking sheets to be covered with parchment and the parchment needs a light coating of semolina flour.

After 4 hours punch it down and divide it in quarters and divide each quarter in a half so you have eight even pieces.

Kenad each piece in a ball. Slap it around a bit. Roll it in a log and then knead it into a ball and place on semolina lined parchment. Repeat till all 8 rolls are done spewing them apart some.

Brush with egg whites twice. Be careful and don’t get too close to the parchment or you will glue the roll to the paper. Sprinkle each roll with some caraway seeds and a very light pinch of flaked salt.

These go in a preheated 425 degree F oven. When they turn brown (13-15 minutes) turn down to 350 degrees F. They only need maybe 5 more minutes in the oven. In my oven the rolls took a total of 20 minutes. The timing may differ some.

ENJOY

My husband kept raving about these rolls. I thought they were pretty darn good.