Recipe Zest

In microwaveable bowl, combine 1/2 cup oats with 1 cup water. Microwave 1 minute. Stir, then microwave 30 sec more. Cover bowl with small plate, let stand to cool. Alternatively, if you are having oatmeal for breakfast the day you are going to make the bread, make an extra 1/2 cup and save. Third option is to just stir the oats and water in step 4. Mix in large lidded bowl: 3 cups all-purpose flour 2 cups whole wheat flour 1 Tbsp yeast 1.5 tsp salt Fill 1 cup glass measuring cup with cold tap water. Add as much as needed to bring oatmeal temp down to 32 - 36 degrees C. Microwave any remaining water to same tepid temperature. Add watered oatmeal and any remaining water to flour mixture. Stir to produce a fairly stiff dough, then knead a little bit to bring bread together. Cover bowl and set aside overnight or for 8 hours. If leaving for more than 24 hours, put in fridge. If cooking on the BBQ, measure a piece of parchment paper to fit using fire bricks or pizza stone. 1 hour before you

Ingredients 2 branzino fillets 2 sprigs thyme 2 medium potatoes, peeled and thinly sliced 12 cherry tomatoes 12 kalamata olives 2 tbsp capers 1/2 medium red onion Method Preheat grill to high Place herbs inside fillets, and then grill until internal temperature reaches 160F, around 5 - 7 minutes a side Bring salted pot of water to boil, and then blanch potatoes for 1 minute Arrange sliced potatoes, tomatoes, olives and capers on baking tray, and bake at 400F until potatoes start to brown around the edges Serve potatoes topped with branzino, and wedge of lemon Notes Salted capers work better Also calle Branzino al Forno con Patate, Pomodoro e Olive It's more traditional to cook the fish in the oven on top of the potatoes, but we prefer to cook separately Loosely inspired by a recipe by Chefbikeski (which I think is supposed to be read as three separate words, chef, bike, ski)

Ingredients 1 lb trout 1 fennel bulb, sliced 1 tangerine 12 cherry tomatoes, halved 2 tbsp capers (for salad) 2 tbsp capers (for rice) 1 cup rice Parsley 1/4 cup butter Lemon wedges Method Heat grill to high for at least 10 minutes.  Rub trout skin with olive oil and then place skin-side down on the grill.  Cook until internal temperature reaches 125F.  Flip and grill for 30 seconds then remove Toss fennel, tangerine, tomatoes, capers with olive oil and lemon  Heat butter over medium-low until bubbling and then browned.  Add capers and stir for 15 seconds, then add parsley for 10 seconds.  Remove and drizzle over rice Notes I think we made up this recipe based on what was in the fridge, but it turned out okay!

Ingredients 140g tagliatelle or other egg noodle 100g guanciale 1 cup chanterelle mushrooms 1/2 green apple, 1cm cubes 1/4 cup walnuts, broken 1/4 cup white wine 2 tbsp butter Method Bring water to boil and add tagliatelle.  Cook until done Add guanciale to skillet and fry until golden.  Reserve and drain fat Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet.  Cook for 3-5 minutes, then add butter.  When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest.  Cook for another two minutes then turn off heat and add apples Add cooked pasta toss.  Add pasta water as needed to create a slight sauce Serve immediately Notes Based on a recipe in Apron and Sneakers  and La Cucina Italiana .  At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites This is our favourite pasta recipe with bacon and mushrooms