Jalapeno Cheddar Artisan Bread

Jalapeno Cheddar Artisan Bread
Ingredients:
1 1/2 Cups White Flour (+ more for dusting)
1 1/2 Cups Bread Flour (Can be made w/ just white flour if necessary)
1 tsp Salt
1 tsp Instant Fast Rising Yeast
1 1/4 Cups Hot Water (Hot from the tap is fine)
1 tbsp Honey (or sugar)
1 Cup Cheddar Cheese - Shredded
1/4 Cup Pickled Jalapenos - Seeded & Chopped

In a large bowl, add the flours, salt, yeast.  Stir to combine.  Add the honey to the water and stir to combine.  Gradually add the water/honey to the flour mixture. Add the jalapeno & cheese.

Stir w/ a wooden spoon to combine. Kneed in bowl for about 2 minutes or until smooth and not sticky). Cover bowl w/ plastic and a tight lid and set aside for 8-24 hours. (I do about 24 hours for best results)

Lightly dust your counter w/ flour.  Turn the dough out and gently work it to form a ball (about 1 minute, work as little as possible).  Set aside for 30 minutes.

While the dough sits for 30 minutes, preheat oven to 450 degrees and put the baking vessel in the oven. I used a Dutch Oven.

After 30 minutes take the baking dish out, spray it with cooking spray and place the dough in the center.  Mark an X or other decoration on top of the dough, cover with a lid and place in the oven for 30 minutes. Take lid off and bake another 15 minutes to brown. Misting it w/ water 2x after the lid is off makes the crust more brown and crustier if you desire.

Cool at least 15 minutes and serve.

Enjoy. #Cheftainment

Bacon Jalapeno Popper Cheesy Pretzel Bites

1 pkg Active Dry Yeast
12 oz. Warm Beer (I used Blue Moon) - Microwave to 110 - 120 degrees)
2 tsp Sugar
3 1/2 + Cups Flour
1 tsp Salt
2 tbsp Baking Soda
2 Cups Water
8 oz. Cream Cheese - room temp
2 Cups Shredded Cheese (I used Cheddar & Swiss)
2 Jalapeno - Diced, Seeded
1 Cup Crispy Bacon - Chopped
2 Eggs - Beaten
Sea Salt

In a large bowl add beer, yeast, sugar. Bloom about 5-10 minutes.  Add flour & salt. Stir to combine and set aside 5-10 minutes.

In a medium bowl add cheeses, bacon, jalapeno,  Mix to combine. Set aside.

Mix dough and roll out on a floured surface. Roll out dough to about 1/4" thick and cut into about 5" diameter pieces. Stuff w/ cheese mixture, a little more than a table spoon. Fold dough over the cheese mixture and rotate until sealed.  Forms about 2" balls.

In a pot bring 2 cups (or more) of water, to a boil.  Add 2 tbsp baking soda.

Add balls to the water a few at a time.  Don't over crowd.  Cook about 3 minutes, making sure they rotate and cook on all sides.

Place them on a parchment lined baking sheet that has been sprayed with non-stick cooking spray. Brush the tops of each ball with the beaten egg and sprinkle w/ sea salt (or any other seasoning you might like).   In a pre-heated 450 degree oven, bake for about 8-10 minutes or until golden brown.  They will most likely leak, don't worry, it's fine.  It gives you a little crunchy cheese "tail".  Enjoy

* I served mine w/ a cheese dipping sauce.  I just made a rue, then added cheese.  More cheese is never a bad thing.  #cheftainment

Broccoli Cheddar Soup

2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
Salt
Pepper
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese

In a large pot over med/high heat, add the EVOO.  Add in the onion and carrot and a pinch of salt.  Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes.  You may add in a little bit of water if necessary to keep from sticking to the bottom.

Add the garlic and cook about 3 minutes.  Add the broccoli and kale and another pinch of salt and pepper.  Cook down about 15 minutes or until everything starts to break down.

Add in the cumin and paprika.  Cook about 2 minutes and then add in the wine.  Cook about 5 minutes and then add in the chicken or vegetable stock.

Bring to a boil and then reduce to simmer for about 15 minutes.

Using a blender or an immersion blender, puree the mixture.  Add in the cheddar cheese and whisk until melted and combined.  Taste for seasoning.

I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper.  May also add a dollop of sour cream if desired.  Enjoy.