A Dutch Oven Quick No-Knead Bread on the Parsley, Oregano and Olive Oil Blog


Ciao, all!

Bread has to be my favorite food!  No lie!  I have a history with bread, loving it beyond any other food.  So, it’s really good that The Chef collected tons of bread recipes and began making his no-knead bread just for me!  As many a food blogger has admitted, this isn’t and won’t be the first ever article written about no-knead breads; but this one will share step-by-step pictures of the process!  So, let’s get going.






This amazing bread requires some preparation.  So be sure to read the directions carefully.

Ingredients (makes 1 loaf)

  • 3 cups bread flour (The Chef uses King Arthur when he has it or any all-purpose flour when he runs out.)
  • 3/4 tsp regular yeast (not instant)
  • 1 1/4 tsp salt
  • 1 1/2 cups water


You can prepare the dough either the day before or on the morning when you’ll be baking it.

  • Mix the ingredients together (about 3 minutes time).  This will result in a thick, slightly goopy dough described by Mark Bittman as “shaggy.”

    The mixture will produce a slightly goopy dough.
















Be sure to secure the tea towel in place to keep the dough warm.


  • Cover the bowl with plastic wrap and a tea towel.  Place it in a warm place in your kitchen to rise (about 6-8 hours).










  • When the dough is ready, you can refrigerate it for use the next day.  In this case, you should remove it from the refrigerator at least 1 hour before you go on to the next step.


  • If you are baking the bread the same day or after you’ve removed it from the refrigerator for 1 hour, your next step will be to spray a light amount of oil onto a cookie sheet in preparation for sliding the dough onto it. There’s no need to shape it the dough once it is on the sheet.  Simply spray the top with oil and cover the dough and cookie sheet with plastic wrap and a tea towel.  Let it proof for about an hour.

Slide the dough onto a lightly oiled cookie sheet.

Then spray the top of the dough with oil.




Cover with plastic wrap….

….and a tea towel to allow it to rise.



  • Preheat the oven to 450 degrees and put a dutch oven in the oven to heat.


  • When the dough has risen, slide it off the cookie sheet into the dutch oven.  The dough will be very wet; so this step may be completed by simply pouring the dough out of the bowl or by prodding it along with a spatula.  Don’t be afraid to use the spatula to shape the dough into a rough ball.



When the dough has risen,


slide it off the cookie sheet into the dutch oven.












You can use your spatula,

to shape the dough into a rough ball.







































An extra step to score the crust to create a pleasing pattern on the loaf:

Scoring the bread….


with criss-cross slices across the top.



  • Cover the dutch oven with a lid and bake for 30 minutes.
  • Remove the lid and continue to bake for another 15 minutes to brown the top.
  • A thermometer reading from the side of the bread loaf that reads 210-220 degrees Fahrenheit will ensure that your bread is done.
  • Remove and place the loaf wrapped in a tea towel on a cooling rack to let cool before slicing.


There you have it.  Step-by-step instructions for the most delicious bread you have ever tasted!  Trust me on this one! And be sure to let us know what you think after you’ve tried it!

A presto!

Katherine and The Chef




Ciao, everyone!  And a Happy 2013 to you, as well!

The Best Antipasto!

The Best Antipasto!

We’ve been travelling, so there hasn’t been much time for cooking.  I’ve missed reaping the benefits of The Chef’s culinary delights!  Now that we are settled in (for a while any way),  we have been enjoying our late-night dinners once again.  This week, I was treated to my absolutely most favorite salad:

The Antipasto!


  • 1/2 head Iceberg lettuce
  • 1 dozen pitted black olives
  • 1 medium yellow onion, chopped
  • 6 sweet red and yellow peppers
  • 2 marinated artichoke hearts
  • 4 ounces sliced American cheese
  • 1/8-ounce Italian salami (thinly sliced)
  • 1/8-ounce Prosciutto (thinly sliced)
  • 1 dozen grape or cherry tomatoes
  • 2 tbsp grated Parmesan cheese
1. Saute the onions and peppers in olive oil for 5 minutes or until tender.
2. Break up the lettuce on each plate and arrange the toppings.
3. Sprinkle each plate with grated parmesan cheese and pepper to taste.
4.  Mange!

The Chef topped it off with a revised edition of a salad dressing that I found via Pinterest from Mel’s Kitchen Cafe.

Low-Calorie Red Wine Vinaigrette:


Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

  • 1 cup red wine vinegar
  • 5 tbsp Splenda or other sugar substitute
  • 1/4-cup red onions, finely grated (about 1/4 of a large red onion)
  • 2 tbsp Dijon mustard
  • 1/2-tsp sea salt
  • ground pepper to taste
  • 1-cup canola oil

(This will make about 18 ounces of salad dressing.)

Mix the above ingredients together in a bowl and serve in a cruet!

Then, simply enjoy over your favorite salads!

We think that you will enjoy our salad and the revised edition of Mel’s sister-in-law, Mary’s delicious dressing!

We are looking forward to Super Bowl Sunday – the food more than the sport!  And we will be sharing Our Foodie Trio with you next week!

A presto,

Katherine and The Chef

Savory Vegetable Soup

Savory Vegetable Soup

Ciao, everyone!

Brrrrr!  Winter is rearing its head and I am shivering to prove it!  I’ve never been a cold-weather person so, needless to say, Summer is my favorite month.

Fortunately for me, however, The Chef loves to brew up the most heart and body warming soups!  This week it was Savory Vegetable Soup!  Yum certainly is the operative word here.  Here is his take on it:

“If you are looking for an easy to make soup that will warm you up on these cold nights, try this recipe. Serve with a side salad and crusty homemade bread.”

Savory Vegetable Soup

(Serves 6)


2 quarts of chicken stock or canned broth

¼ cup of Olive Oil

1 tablespoon of sea salt

3 medium onions, chopped

2 large carrots, diced

3 stalks of celery, diced

3 cloves of garlic, chopped

¼ cup fresh chopped parsley

2 tablespoons of fresh rosemary, minced

2 tablespoons of fresh thyme, minced

1/3 cup of grated Parmesan cheese

Just add salad!

Just add salad!


1. In a large sauté pan or Dutch Oven, heat the oil.  Then add the onions, carrots and celery.  Cook over low heat for 10 to 15 minutes, until tender.

2. Add the parsley, garlic, rosemary, and thyme and cook for another minute.

3. Add the chicken stock or broth and bring the soup to a boil.  Then reduce heat to a simmer. Cover and Simmer for 40 minutes, stirring occasionally.

4. Finish with grated cheese.


1.  Add a can of drained cannellini or kidney beans when you add the broth.

2. Add 5 cups of tomato juice with chicken broth for a tomato soup that serves 6.

Ahhh, yes, the ultimate warm-me-upper!  Give it a try and shake off the shivers on a brisk, wintery night.  Let us know what you think!

A presto!

Katherine and The Chef