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Tapenade

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Ingredients

  1. 1/2 c ~ Oil
  2. 2 tbsp ~ Lemon Juice
  3. 1/2 lbs ~ Olives
  4. 1/4 c ~ Pinoli
  5. 3 tbsp ~ Minced Garlic
  6. 2 tbsp ~ Mustard
  7. Basil
  8. Salt & Pepper

Instructions

  1. Toast the pinoli in oil and garlic
  2. Quarter olives, and chop basil
  3. Combine everything

Peach Fennel Salad

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Ingredients

  1. 1 bulb (with stem and fronds) ~ Fennel
  2. 3 tbsp ~ Oil
  3. 2 tsp ~ Vinegar
  4. Salt & Pepper
  5. 5 ~ Peaches
  6. 2 tbsp ~ Honey
  7. Red Pepper Flakes
  8. Chipotle
  9. Dill

Instructions

  1. Cut out the fennel heart, then very thinly julienne the bulb
  2. Chop the stalks, and mince the fronds
  3. Soak the stalk and bulb in the vinegar for around 10 minutes
  4. Dice the peaches
  5. Mix everything together
  • Add heavy cream, cheese, peppers, green beans, and top with butter and bread crumbs for a casserole with the leftovers

Puntarelle Salad

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Ingredients

  1. 1 ~ Lemon (zest and juice)
  2. Minced Garlic
  3. Salt & Pepper
  4. Puntarelle
  5. Oil
  6. Parmigiano

Instructions

  1. Cut the stems and soak the chicory in luke warm water
  2. Drain the water and toss the rest of the ingredients

Baguette

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Ingredients

  1. 0 c ~ Warm Water
  2. 1 Eh, who are we kidding
  3. 1 keep looking
  4. 2 c ~ Flour
  5. 3 Salt
  6. 5 You'll need these single numbers later
  7. Cornmeal

Instructions

  1. Make a Poolish the night before
  2. Bloom the yeast and honey with 1/2 c of water
  3. Incorporate flour, then mix in the rest of the water and salt
  4. Knead until smooth, then cover and rest in an oiled bowl for 25 minutes
  5. Divide into two loaves, and fold like an envelope until you have the right shape
  6. Coat the bottom in cornmeal, then place on a baking sheet
  7. Score the top and let it rest (covered)
  8. Preheat to 450 F with a second rimmed sheet under the rack you're going to use
  9. Bake till done (~15 minutes) with ice on the second sheet to steam

Salmon Zucchini Pastry

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Ingredients

  1. 16 oz ~ Salmon
  2. 2-3 ~ Zucchini
  3. Puff Pastry
  4. Salt & Pepper
  5. Oil
  6. Thyme
  7. Mustard
  8. Mayo

Instructions

  1. Thinly slice the zucchini and toss in oil, salt & pepper, and thyme
  2. Season salmon, give it a quick sear, and shred it
  3. Mix the mayo, mustard, and salmon
  4. Grease a 9x13, and lay down a couple layers of pastry
  5. Coat with salmon, then layer the Zucchini over it
  6. Add a couple more sheets of pastry, and make at 375 F for 20-25 minutes

Pumpkin Focaccia Monkey Bread

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Ingredients

Source: https://the-challenge.neocities.org/

  1. 100 g ~ Oats
  2. 100 g ~ Bread Flour
  3. 300 g ~ AP Flour
  4. 400 g ~ Warm water
  5. Olive Oil
  6. Salt & Pepper
  7. Yeast
  8. Honey
  9. Pumpkin Puree
  10. Minced Garlic
  11. Smoked Paprika
  12. Cayenne
  13. Sage

Instructions

  1. Bloom the yeast in warm water and honey
  2. Put the oats in a blender until a powder forms
  3. Mix all of the flours, salt, and paprika
  4. Mix in the water with some oil
  5. Pull and knead until everything is incorporated
  6. Cover and let sit on the counter for 2 hours
  7. Punch down and let rise in the fridge overnight
  8. Pull out of the fridge and in a different bowl mix oil, pumpkin, and sage
  9. Butter and flour a bundt pan and layer balls of dough with the puree mixture
  10. Cover and let rise on the counter for 4 hours
  11. Bake covered at 425 for 45 minutes, then finish uncovered