The reveal

Now that dinner has been cooked, served, and eaten...the reveal:

Balsamic glazed salmon:

2 wild salmon fillets (4-6 oz each)
3 Tbsp balsamic vinegar
1/4 cup + 1 Tbsp Steen's Cane Syrup
1 tsp Colgin Liquid Smoke (I used pecan because it's what I had)
1 tsp cornstarch
salt & pepper to taste

Combine 2 Tbsp balsamic, 1 Tbsp cane syrup, & liquid smoke and mix well.  Brush over fillets and let soak for 10-12 minutes, turning once.  Season with salt and pepper.  Cook on hot grill for ~ 3 mins/side (more or less depending on thickness and other assorted variables)

For glaze: combine 1/4 cup cane syrup, 1 Tbsp balsamic, cornstarch (mixed with just enough water to form a slurry), and salt and pepper to taste.  Heat over medium heat just until glaze begins to boil and thickens.  Brush immediately over hot salmon.

Three cheese roasted veggies:

1# bag frozen california mix (broccoli, cauliflower, and carrots)
1/4 cup breadcrumbs
1/4 cup three cheese blend (yeah, yeah, the stuff in the green can)
2 Tbsp vegetable oil
salt & pepper to taste

Defrost veggie mix.  Preheat oven to 375F. Combine veggies, breadcrumbs, cheese, and oil, tossing well to coat, season with salt and pepper, and turn out onto prepared baking tray (either greased or lined with parchment) and bake for 25-35 minutes or until golden brown and delicious. 

Overnight bloomer loaf:

250g King Arthur All Purpose flour
250g King Arthur White Whole Wheat flour
10g salt
1/4 tsp dry yeast
325 g water

Mix all dry ingredients well and then add water.  Stir to form shaggy dough and then turn out onto board to knead (do not add flour or oil at this stage).  Begin kneading (yes, it's a sticky mess) until a firm, slightly tacky, smooth dough forms (anywhere from 7 to 10 minutes).  Place in lightly oiled bowl and then put bowl in large ziptop bag for 16 hours (yes, you read that right...16 hours).  After bulk ferment gently knock down dough, shape into a round, a rather short, fat baguette shape (batard without the pointy ends), or form into a tin loaf shape.  Allow to proof 2 - 2 1/2 hours or until well risen.  Slash as desired and bake at 400 for 30 - 40 minutes (you are shooting for an internal temp of 190F-205F)

The "bloomer" is an English bread - my overnight recipe idea comes from Shipton Mill but I developed the flour blend and upped the hydration (65% for the bakers percentage group out there) to form a really delicious loaf for sandwiches, toast, or just eating.