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 

Ingredients Ahi tuna steaks Sesame seed Ginger (grated) Soy sauce Lime juice Cilantro Garlic, thinly sliced Avocado Tortilla chips Fresh sprouts Hot chilies (optional) Method Combine ginger, soy sauce and lime juice to taste.  I used about 3:1 soy sauce to lime juice, but it will depend on the lime and your taste preference Toss the garlic slices with olive oil, then place on parchment paper in 300F oven and bake until golden and crisp.  They may reach optimal point at different times depending on thickness Mash avocado with a bit of lime and salt to taste, Preheat cast iron skillet to medium-low.  Coat both sides of tuna with olive oil and then press into plate of sesame seeds.  Immediately place into lightly oiled skillet until sesame seeds are toasted (about 1 minute) and then flip Plate tuna with guacamole and sprouts, with soy/ginger/lime sauce for dipping.  Sprinkle with garlic chips, cilantro and chilies and serve with tortilla chips Notes Add a couple of...

Ingredients Pork chops Green beans Mushrooms, quartered Butter 1 sprig rosemary Butternut squash, cubed 2 cloves, ground 1/8 tsp paprika 1 dash cinnamon  Goat cheese Plum, small cubed Pecan pieces Method Preheat bbq to high Preheat oven to 400F Toss cubed butternut squash with ground cloves, paprika, cinnamon and salt.  Toss with olive oil to coat.  Place on parchment-lined baking sheet and bake, turning once browned on bottom.  Remove from oven and let cool before handling (they are squishy when hot) Grill pork chops until done, about 150F.  Let sit for about 5 minutes before plating Melt butter over medium heat in frying pan.  Add rosemary to flavour butter.  Add mushrooms cook for about 3-4 minutes until desired doneness Cook green beans with a little water in a wok until cooked but still firm Plate pork chops, beans, mushrooms and butternut squash.  Sprinkle pecans pieces, plum cubes and crumble goat cheese on top of squash Notes We paired wit...

Ingredients 1/2 lb scallops 2 tbsp unsalted butter 1/2 cup Puy lentils 2 strips bacon 1 small carrot, cubed 1/2 stalk celery, cubed 2 shoots garlic scapes, sliced 1 bay leaf Fresh sprouts Method Rise lentils and then bring to boil with about 1 cup water and bay leaf.  Chop carrot, celery, garlic scapes and bacon into equal-sized pieces.  Add to lentils.  Simmer for about 45 minutes, until lentils are cooked.  Add water as needed - when ready, there should be minimal liquid remaining Bring cast iron frying pan to very high heat.  Add butter.  Add scallops, and leave untouched until seared.  Flip once and continue cooking until internal temperature reaches 130F Plate with fresh sprouts Notes We used garlic scapes because they were in season.  Onions, leeks, shallot etc will also work -- just have equal amounts of allium, carrot, celery and bacon We use the side burner on the bbq so we don't set off the smoke alarm Paired with a Marlborough Sauvignon...