Common Grill Bread Recipe

The famous bread recipe is found on page 21 of his second cookbook, which is called "Return to the Common Grill" and it is called "Kosher Salt/Poppy Seed Foccacia Bread". He said the bread they serve at the restaurant is the same recipe, just formed in a baguette shape. If you haven't been to the Common Grill, the bread is very similar to bread that used to be served in Chuck Muer restaurants (locally the Gandy Dancer). Is this bread still served there? I haven't been there in a long time. Craig used to be their executive chef there.

Here is the recipe:

Common Grill Bread

Bread dough
2 c. warm water
2 pkg. yeast ( 1/4 oz pkg)
4 t. sugar
1 t. kosher salt
4 T. olive oil
6 c. high gluten flour

Mix everything but the flour together to dissolve yeast in a mixer bowl. Add flour and mix about 5 minutes or until dough is smooth. Remove from mixer and divide into 4 portions, brush with olive oil and shape into 4 long pieces. Allow to rise.

Herb Mix - this makes more than you need, use the remainder as a marinade. I mix it with and equal parts of vinegar and oil for a marinade.

4 cloves garlic
1 T. fresh basil, chopped
1 T. fresh oregano
1 c. olive oil, divided

Process in food processor or blender, 1/2 at a time and blend well.

Top bread with 2 T. herb mix, and sprinkle with a "blessing" made of:
4 T. kosher salt
2 T. poppy seeds

Bake in 350 F oven until golden in color (about 25 minutes).

Lentils that my husband will eat...

Thank God for Alton Brown. He has inspired my husband to cook and taste more foods than I had ever dreamed. Here's a recipe for lentils that my husband actually ate that was featured on his show about lentils. My husband actually suggested we try it...that truly is a miracle.

Lentil Salad

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils:
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.

Parmesan Chicken

Here's a great recipe that my dear friend Sharon made for me. I had some ankle surgery and I am on crutches, so I can't cook things easily. I can't wait to make these myself someday!


Four chicken breasts
2 Tbs mustard
2 Tbs olive oil
1 Tbs dried thyme
1 package shredded parmesan cheese

Heat oven to 425 degrees. In a small bowl, combine mustard and olive oil. Whisk together. Add thyme, mix. Place chicken in a baking dish. Season breasts with kosher salt and pepper; spread a thin layer of the mustard mixture on top of each breast. Cover each breast in a thick layer of parmesan cheese. Place in oven and bake for 25 to 30 minutes, or until breasts are cooked through and cheese is beginning to brown.