Roast Garlic Bread (with Rosemary)

I didn't have rosemary the first time I made this so it turned out as a delicious garlic bread. The second time I made it was with rosemary but DBD preferred it without. The first time the dough was way too wet - made worse by the oil from the roasted garlic. The second time I put much more flour before adding the garlic...and it was better, but still too wet! The dough was floppy and did not hold it's shape.

• 1.5 t yeast
• 1 c warm water
• 2 t sugar
• 2 t salt
• 3 T e.v. olive oil
• 2.5++ c bread flour
• [1 T dried rosemary]
• 1/4 t black pepper
• 1/2 t oregano
• 1 head of roasted garlic
• olive oil, coarse sea salt

1. Roast garlic well in advance. Roast multiple heads at once for immediate and later use:
1. Slice a full head of garlic horizontally.
2. Place both halves on foil, cut side up. Drizzle olive oil generously on cut halves.
3. Sprinkle each with a pinch of kosher salt (I used regular salt)
4. Close the halves back together and quickly seal the foil, twisting it to prevent leaks.
5. Place garlic on baking sheet and roast for 1 hour at 400F/200C or until the garlic is fully soft and aromatic.
6. Let cool. Open foil and squeeze the cloves out of peel to use. Refrigerate unused cloves for later use in an airtight container.
2. In a large bowl mix yeast, water, sugar and salt. Let sit for 5-10 min until it foams.
3. Add in olive oil. Add flour and knead for about 10 min.
4. Add rosemary, black pepper and oregano. Knead another 5 min. Add in enough flour to have a somewhat stiff dough (you may need to add 1.5 c flour!).
5. Gently knead in the roasted garlic. The dough could be a bit sticky but manageable.
6. Place dough in well greased bowl, oiling all surfaces of dough. Tightly cover in cling wrap and let rise until doubled, about 1 hour (maybe up to 2).
7. Punch down dough.
8. Shape into rounded loaf.
9. Using sharp knife, cut criss cross slits on top.
10. Place on greased baking sheet. Cover with a large bowl. Let rise until doubled, about 1 hour.
11. Gently brush with olive oil and sprinkle with sea salt (I used regular salt and would have preferred a milder coarser salt), and optionally a bit more rosemary.
12. Bake at 375/190 for 25-30 min. Splash water on loaf during middle of baking (or bake with tray of water).
13. Increase temperature to 425 and spray again. Bake until top is a nice golden brown.
14. Let rest for at least 5 min before slicing.

Vietnamese Style Bun (Noodles) with Pork

There aren't many Asian options here so I need to start exploring home cooking some favorite dishes. Starting with Vietnamese bun. I meant to buy pre-made spring rolls but I forgot. I didn't have any pickled daikon so used Chinese pickled radishes instead. Both BDs liked the meat.
2/2/22 Used the frozen marinated pork leftovers to make this again. This time with carrots, cucumber, lettuce, sprouts, mint and basil over pad thai noodles. Broiled the pork at 240C for 3-4 min each side.
1/8/24 Only had 1.5 cloves for marinade and omitted garlic from dipping sauce. Shredded old carrots and they went brown quickly. BDs devoured.
3/24 Doubled recipe for meat and froze more than half for ease of preparation next time. But forgot to cook the frozen spring rolls!

• 
  Marinade
  
• 3 T shallots, minced
• 1.5 T garlic, minced
• 1/4 c sugar (or scant)
• 1 T fish sauce
• 1/2 T thick soy sauce (used regular)
• 1/2 T pepper
• 3 T neutral cooking oil
• Pork Shoulder (1.5-2 lbs), sliced in 1/8" pieces
• bun noodles (~200 g for 4 people, or double for hungry adults)
• Dipping Sauce
• 6 T water
• 2 T sugar
• ~1.5 T fresh lime juice
• ~2 T fish sauce
• 1 cl garlic, minced
• optional: chili flakes
• Garnish: carrots, cucumber, crushed peanuts, pickled daikon, chopped lettuce, mint, coriander, basil, spring roll, bean sprouts

1. Mix marinade ingredients until sugar dissolves. Add pork. Leave in fridge overnight for best results, otherwise at minimum 1 hour. (If making a double batch, transfer half to freezer for use another day.)
2. Preheat the oven to 375F/190C.
3. Make the dipping sauce.
1. Put water in small bowl. Add sugar and stir until dissolved.
2. Add lime juice to desired taste (aim for limeade).
3. Add fish sauce - taste - it should be strong since it will be muted by noodles.
4. Stir in optional garlic and chili if using.
4. Lay pork on foil lined tray and bake for 10 minutes until pork is about 80% cooked.
5. Set to broiler, at least 200C until browned, flip and brown other side. Watch closely to prevent burning!
6. Cook the noodles according to the instructions (ie boil for 8 minutes). Distribute to bowls.
7. Prepare the garnish.
8. Serve: Spoon desired amount of dipping sauce over noodles, stir. Top with garnish. Enjoy!

Ginger Molasses Cookies - soft and chewy

Despite the weird Dutch ingredients, these actually turned out soft and chewy even though they spread flat. In North America this might make a thicker cookie as it's meant to be. A bit too much clove for my taste, but otherwise good. This makes a very large amount of cookies, which is fine if you have people to share with. If not, might be good to cut the recipe in half. Mine all spread very quickly in the baking process but rose, and then deflated when taken out of the oven. I tried adding more flour to reduce spread but it was hard to mix in once it was chilled.

• 1.5 c butter, room temperature
• 1 c sugar (Dutch fine)
• 1 c brown sugar (Dutch basterd suiker - lichte and donkere mixed)
• 1/2 c unsulfured molasses
• 2 eggs, room temperature
• 4.5 c (639 g) flour, or more
• 4 t baking soda (yes this is a lot)
• 1 T ginger
• 2 t cinnamon
• 1/2 t cloves (reduced from 1 t)
• 1 t salt
• dip: sugar (Dutch regular, bigger than fijn)

1. In a medium bowl sift the flour, soda, spices and salt.
2. In a large bowl cream the butter and sugars.
3. Mix in the eggs one at a time and then the molasses.
4. Gradually add in the flour mixture until it is combined. If it is too sticky, add more flour.
5. Cover tightly and rest in fridge for at least 2 hours.
6. Preheat oven to 350F/175C. 
7. Roll into small balls, about 1" diameter. Roll in sugar and place on parchment lined baking tray. Chill until oven is ready.
8. Bake for 8-10 min until the cookies start to crack on top (mine never cracked, so just baked before they were fully cooked). Cool on tray for 4-5 min, then transfer to rack. (Or if overbaked, transfer right away).
9. Can be kept on counter in sealed container for 4 days or frozen for 3 months.