Sourdough discard bread

INGREDIENTS

• 2–2-3/4 cups white bread flour
• 1-1/4 teaspoon instant yeast
• 2 teaspoons sugar
• 1-1/2 teaspoons kosher salt
• 1 cup sourdough starter discard
• 1 cup warm water

PREPARATION

1. In a large bowl or the bowl of your stand mixer, combine two cups of bread flour with the instant yeast, sugar, and salt. Make a well in the centre and add in the sourdough starter discard and warm water. Stir the mixture into a shaggy dough then knead until a smooth and springy dough forms, about four to five minutes.
2. Lightly grease a large bowl with non-stick cooking spray and transfer in the dough. Set a dinner plate over the bowl and place in a warm spot to rise for 1.5 - two hours or until the dough has doubled in size.
3. When the dough has risen, punch it down, form it into a tight ball, and turn it out onto a lightly floured piece of parchment paper, seam side down. Coat the top of the dough with flour, place the greased bowl upside down over top of the dough, and allow it to rise for another 30 minutes or so while you preheat your oven.
4. Place a large Dutch or French oven fitted with its lid into the bottom third of your oven and preheat it to 450ºF. When the oven has preheated and the dough has risen slightly, use a sharp knife to cut a slit about 2.5 centimeters deep across the top of the dough. Carefully remove the lid from the hot Dutch or French oven, transfer the dough and parchment paper into the oven, splash a little water on the underside of the lid, and quickly place the lid back onto the pot.
5. Bake the bread covered for 20 minutes then remove the lid and continue to bake for another 20 to 25 minutes or until the loaf is golden brown and hollow sounding when tapped.
6. Remove the bread to a cooling rack to cool completely before slicing.
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Hummus from ‘Jerusalem'

INGREDIENTS

• 1 ¼ cups dried chickpeas (250 grams)
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• Salt
• 6 ½ tablespoons ice-cold water (100 milliliters)

PREPARATION

1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
3. Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
4. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

I found this on the NYTimes.

Instant Pot Corned Beef

Instant Pot Corned Beef (Pressure Cooker Corned Beef)

Ingredients 

2 pounds (996g) corned beef (1.5 inches in thickness)

4 cups (1L) cold water

1 (200g) medium onion , quartered

4 (13g) garlic cloves , crushed

Pickling Spices Seasoning:

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns

1 teaspoon coriander seeds

½ teaspoon whole allspice

3 whole cloves

3 bay leaves

½ teaspoon ground ginger (optional)

Vegetables:

6 (370g) carrots , peeled & cut to 2.5 inches in length

4 (570g) red potatoes , quartered

1 (1300g) cabbage , cut into 8 wedges

Instructions

Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.

Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). 

If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.Pressure Cook 

Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. 

Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.

Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.