From Chefs Joanne Yolles and Jamie Kennedy
Above: Joanne Yolle and Jamie Kennedy.
On Sunday, November 6, 2022, the Porridge Parkinson’s committee delivered 150 brunch “pantry packages” to our generous supporters at their homes. At noon that day, Chefs Jamie Kennedy and Joanne Yolles led an engaging virtual demo as they prepared Overnight Rye Bread and Marinated Salmon Tartine from their home kitchens. If you weren’t able to attend, please enjoy their presentation here and read below for their delicious recipes.
Joanne Yolles—Overnight Rye Bread
Adapted from occasionallyeggs.com.
450 g spelt flour
150 g rye flour
60 g rolled oats
1Tbsp plus 1–2 tsp cocoa, sifted (optional)
1 3/4 tsp kosher salt
1/4 tsp instant yeast
500 ml room temperature water
2 tsp maple syrup or honey
Instructions
In a large bowl, whisk together both types of flour, oats, cocoa (if using), salt and yeast. Combine the water and maple syrup or honey and add to the dry ingredients.
Stir with a wooden spoon to combine, mixing until no visible streaks remain.
Cover the bowl tightly with plastic wrap and a tea towel and let it sit for 12–15 hours at room temperature. It will at least double in size during this time.
In the morning, grease an 8 or 9-inch loaf pan, or line it with baking paper. Transfer the dough to the pan, and with wet hands, press it down evenly.
Allow the dough to rise in a warm spot until it just reaches the top rim of the pan. To proof the bread in the oven, adjust the rack to the middle position and place a roasting pan filled with hot or boiling water in the bottom of the oven. Place the loaf pan on the middle rack, then close the oven door. Proof the dough for 1–2 hours.
Remove the proofed loaf and the roasting pan from the oven and heat the oven to 400 F. Place the bread on the middle rack and bake for 40-45 minutes. The crust should be hard, and the bread should pull away slightly from the sides of the pan. The bread can also be tested with an instant-read thermometer. The internal temperature should be at least 190 F.
Remove from the oven and place on a metal rack to cool for 5–10 minutes. Turn the loaf out of the pan and continue cooling to room temperature before cutting.
The loaf will keep at room temperature for several days. It can also be frozen.
Follow joanneyolles on Instagram.
Jamie Kennedy—Marinated Salmon Tartine
Yield 6 portions
Tartine
1 fillet wild sockeye salmon
250g kosher salt
250g granulated sugar
1 tbsp crushed black pepper
1 tbsp crushed coriander seed
½ bunch dill, finely chopped
½ bunch coriander finely chopped
60ml ground black pepper
Ingredients for onion salad:
1 medium white onion
1 medium red onion
2 green onions
60ml cider vinegar
salt black pepper to taste
1 tsp chopped dill
Honey mustard vinaigrette
I egg yolk
30ml cider vinegar
1 tsp dry mustard powder
1 heaping teaspoon honey
1 heaping tsp Dijon mustard
15ml water
60ml sunflower oil
salt to taste
Instructions
To serve this tartine on a Saturday, you must begin the recipe on Monday. In a large non-reactive tray, mix together the ingredients for the marinated salmon. Coat the fillet on both sides and cure for 12 hours in the refrigerator. After curing, rinse and pat dry the fillet of salmon with a paper towel. Mix together the finely chopped herbs and black pepper and coat the entire surface of the fillet. Wrap in a tea towel and place in the refrigerator for 3 days.
On Friday evening, prepare the honey mustard vinaigrette and the onion salad. In a blender, place 1 egg yolk and all the ingredients for the vinaigrette except the oil. Process for a few seconds at medium speed. Slowly add the oil until it is completely emulsified. Check seasoning. Transfer to a small container and place in the fridge.
In a mixing bowl, slice all the onions thinly and toss in vinegar and seasonings. Transfer to a small container and place in the fridge.
Presentation on Saturday: Slice four thin slices of Joanne’s rye bread. Butter each slice generously and place one slice on each of the four plates. Distribute onion salad evenly on the 4 buttered slices of rye. Slice marinated salmon slices in a pleasing overlapping pattern on each mound of onion salad. Spoon honey mustard vinaigrette over each salmon tartine. Garnish with chopped chives. Serve!
Follow chefjamiekennedy on Instagram.
Below: Jamie Kennedy, co-chair Adrienne Anderson, and Joanne Yolles in a virtual presentation.
