Roasted Garlic and Herb San Francisco Sourdough

3 1/2 Cups Bread Flour

1 Cup Sourdough Starter

1 Cup Warm Water

2 teaspoons Sea Salt

1 Tablespoon Sugar

1 teaspoon Oregano

1/2 teaspoon Basil

1/2 teaspoon Marjoram

1/2 teaspoon Black Pepper

12 Cloves Fresh Garlic

Olive Oil for coating pan

Cornmeal for dusting pan

Add all ingredients except olive oil and cornmeal to bread machine and set to "Dough" cycle or mix by hand and knead for 10-15 minutes on a flour dusted surface.  Place dough in a well oiled, cornmeal dusted ceramic pot that has a lid or use a glass pie plate and wrap tighly top to bottom with saran wrap.  Place in fridge overnight or for at least 8 hours.  Remove pan from fridge, remove saran wrap or lid (if ceramic pot has one) and place on counter covered with a lint-free lightweight dish cloth.  Allow to rest covered for another 8 hours or until loaf has doubled in size.  Remove towel and make three slits in top of dough.  Place in  cold oven and turn on oven to 425 degrees F.  Cook for about 30-35 minutes until crust turns deep golden brown.  For a glossy top, brush with additional olive oil during last 5 minutes of cooking.  When bread is finished cooking, carefully transfer to a wire rack and allow to cool for at least 30 minutes before slicing.

Chef's note: For a chewier crust you can bake bread for first 20 minutes covered with ceramic pot lid or tinfoil.  Alternately or, in addition, you can create steam in your oven by pouring water directly on the oven floor and/or putting a dish of 2 inches of water underneath bread while it bakes.  Although covering and steaming are not required, they can noticeably alter the texture and look of the finished product creating a more chewy restaurant-style rustic loaf.

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Tis the Season - Best Coleslaw Ever - Recipes Remixed

This recipe requires that you make two other recipes listed on my blog a day or two ahead but it is well worth the effort.  And besides, you know you are just itching to make the hot sauces on my blog.  I mean, come on, who doesn't love to show off homemade hot sauces?  Especially in the summer heat when you have dozens of camp outs and picnics you will be attending.  Why not show off a bit?!  My husband and I agreed it is the best coleslaw we have ever tasted.  Why not venture out and make a batch?  I dare you!

So first things first, make a batch of this 5 Alarm Serrano Chile Sauce:
http://chumbutt.blogspot.com/2013/06/5-alarm-serrano-chile-sauce.html
Yes, it's time consuming but this stuff keeps in your fridge for days and days and goes good on everything.  Suck it up.

Then make a batch of this Hot Passionfruit Dip:
http://chumbutt.blogspot.com/2013/06/hot-passionfruit-dip.html
Easy as pie!

Ok, now that you have some beautiful Christmas colored sauces taking up space in your refrigerator, let's make some slaw!

Best Coleslaw Ever
1 Bag of Coleslaw Mix (at least I have some shortcuts right?!)
2 Ears of Fresh White Corn (kernels removed)
1/8 of Yellow Onion (finely diced)
1/2 Bunch of Fresh Cilantro (finely chopped)
3 Tablespoons 5 Alarm Serrano Chile Sauce (suggest to make this ahead of time)
2 Tablespoons Hot Passionfruit Dip (suggest to make this ahead of time)
Salt and Pepper to taste

In a large bowl add all ingredients and toss thoroughly.  Do a taste test for seasoning level.  Serve immediately or refrigerate until ready to use.  Be aware, salad will lose some of it's "crunch" if it is refrigerated, however, the flavors will be bright and unlike any slaw you have ever tasted.  I guarantee it.  Let me know what you think.