Saturday, February 27, 2010

Gallo Pinto (aka Beans and Rice)

So, my dear friend Kasey spent several months in Costa Rica and recently we were reminiscing about our trips there. I thought it would be fun to have a Costa Rican themed dinner party and make some dishes we remembered from there. The three recipes below are what I served at my fun little dinner party and it was a hit!

Gallo Pinto is a staple in Costa Rica and other parts of Central America. It's eaten at pretty much every meal and served with eggs for breakfast or chicken/fish for dinner. It's really easy to make and delicious. We ate it as the main dish but it'd be great served with tacos or enchiladas or even in a breakfast burrito.

Gallo Pinto
Adapted from www.costaricaguide.com

Ingredients

1 lb black beans, dried
8-10 sprigs cilantro
1 small onion
1 red bell pepper
3 c chicken broth or water
2 c white rice
1 tsp salt
1 tbsp vegetable oil
1-3 tbsp oil to fry the gallo pinto

Directions

If beans are dried, cover with water and soak overnight. Drain the beans and add fresh water to an inch above the top of the beans, salt and bring to a boil. Cover the pan and reduce the heat to a very low simmer until the beans are soft (about 3 hrs).
When beans are done, reserve 1 cup of the 'black water' for the rice.

Finely chop cilantro, onion and pepper. Add I tbsp oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add half the onions, peppers and cilantro and saute another 2 minutes. Add the water or chicken broth, bring to a boil, cover and reduce heat to a simmer until rice is tender (20-35 min).

Once the rice and beans are cooked, saute both with the left over vegetables and black water in vegetable oil for a few minutes. Sprinkle with fresh chopped cilantro right before serving.

Patacones

Do you know what patacones are? They are delicious, fried plantains (relative of the banana) that are eaten as appetizers or side dishes all over Costa Rica. When you smash them and fry them, they taste like delicious chips but are technically better for you, so how bad can that be?

Patacones
Adapted from The Best Recipes: Costa Rica

Ingredients

3 green plantains
Salt
Vegetable oil, for frying

Directions

Cut the plantains into 3 parts; peel with a knife. Cut into 1 inch rounds.

Lightly fry in very hot oil, remove and gently flatten each slice (you can use the bottom of a glass), fry again until golden brown. Sprinkle with salt as soon as they are off the stove.

*Serve with ketchup (my choice, not the book's recommendation), refried beans, or guacamole.*

Mango Cheesecake with Basil Lemon Syrup

This was a great dessert for my Costa Rican themed dinner party! I thought the mango gave it a tropical feel and I lightened up all the ingredients so we could feel less guilty about enjoying it.

I do have to give a warning though: me and cheesecake have a troubled history... The last cheesecake I baked (and this one) call for a water bath, where you wrap the spring form pan in foil and put it in a roasting pan, add water to halfway up the pan and bake. Supposedly, this creates a nice bath of steam that prevents the cheesecake from cracking. Well, when I did that the first time the water seeped into my cheesecake and ruined it. This time I said forget the water bath and just baked it with a pan on the shelf below filled with water. It cracked anyway. So, the moral of the story is you figure it out.

Mango Cheesecake with Basil Lemon Syrup
Adapted from Giada De Laurentis

Ingredients

Mango Cheesecake:
8 oz biscotti (I used graham crackers)
3/4 c butter, melted
2 (8oz) packages light cream cheese, at room temperature
1 c reduced fat ricotta, at room temperature
2 c mango puree (I used fresh, but if you can find frozen, use that)
4 large eggs, at room temperature
3/4 c sugar
Basil Lemon Syrup:
1 c sugar
1/4 c water
1/4 c lemon juice
1 packed cup fresh basil leaves

Directions

Preheat oven to 350 degrees.

Wrap the outside of a 9-inch spring form pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the pan. Bake until the crust is golden, about 15 minutes. Cool crust completely on a wire rack.

Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango mixture over the crust in the pan. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hr 30 min. Transfer the cake to a cooling rack for 30 min. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.

For the basil lemon syrup, place the sugar, water and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a blender, combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. If you want to, strain the syrup through a fine mesh sieve.

Monday, February 22, 2010

Being a Vegetarian (sort of)

So, for Lent this year, I've decided to be a pescatarian, which is someone who abstains from eating meat but does eat fish and shellfish. Hypocritical, you say? Well, I'm undecided on whether you can be cruel to a fish or crab so until I figure that out, I'm eating them. I'm researching new recipes and will be hopefully posting some delicious new things I'm trying!

Hope your Lenten resolutions are off to a good start!

Roasted Salmon with Lemon-Herb Crust

I recently made this for a friend who was trying to start eating fish. This is such a great dish because the crust really gives it nice texture and bright flavor so it doesn't taste fishy. I've made this with both salmon and tilapia but you could really use any fish and adjust the cooking time to your preferred doneness. Bon apetit!

Roasted Salmon with Lemon-Herb Crust
Adapted from Everyday with Rachael Ray

Ingredients

8 1-inch thick center-cut salmon fillets, skinned
Salt
Pepper
1 sleeve unsalted Saltine crackers, smashed into crumbs
3 tbsp finely chopped parsley
3 tbsp finely chopped thyme
Grated peel of 1 lemon, plus 1 tbsp juice
1 tbsp grainy mustard
1/4 cup olive oil
4 tbsp butter, melted

Directions

Preheat the oven to 425 degrees. On a parchment or foil lined sheet, place the salmon skinned side down, season with salt and pepper.

In a bowl, combine saltines, parsley, thyme, lemon peel, lemon juice, grainy mustard; season with salt and pepper. Stir in olive oil and butter.

Cover the top of each piece of salmon completely with the saltine mixture, pressing to adhere. Roast until the salmon is just cooked through, about 10 minutes.

Saffron Risotto with Roasted Butternut Squash

This may sound lame, but I've always wanted to cook a butternut squash. It is lame, actually. I bought one at the store and decided this was the recipe I'd try. I invited my cousin, Cassady, over for dinner and we stunned by how fantastic this was! Saffron can be expensive, but you only need a small amount and can keep it in the fridge for the future. It's totally worth it, I promise!

Saffron Risotto with Roasted Butternut Squash
Adapted from The Barefoot Contessa

Ingredients

1 butternut squash (about 2lbs)
2 tbsp olive oil
Salt
Pepper
6 cups chicken stock (low sodium is best)
6 tbsp butter
2 oz pancetta (I used bacon)
1/2 cup minced shallots (about 2)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tsp saffron threads
1 cup Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut into bite size cubes. Place the squash on a baking sheet and toss with olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast for 25 to 30 minutes, tossing once, until tender. Set aside.

Meanwhile, heat the chicken stock in a saucepan and leave on a low heat to simmer.

In a heavy bottomed pot or Dutch oven, melt the butter and saute the pancetta (or bacon) and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp salt, and 1/2 tsp pepper. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a bit dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes. Off the heat, add the roasted squash cubes and parmesan cheese.

(Note: I add stock when I drag a spatula through the mixture and the risotto doesn't immediately fill the space made by my spatula.)

Sunday, February 7, 2010

Jesseca's Coconut Macaroons

This is probably the recipe I'm asked for the most and it was given to me by my dear friend, Jesseca. Everyone, including myself, cannot believe how easy these are and incredibly fancy!

Jesseca's Coconut Macaroons
Adapted from Jesseca Keefe

Ingredients

14 oz shredded sweetened coconut
3/4 c sugar
1/2 tsp vanilla
1/4 tsp salt
4 large egg whites
Parchment paper

Directions

Preheat oven to 325 degrees.

Combine coconut, sugar, salt and vanilla. Stir into beaten egg whites. Drop by mounds (about 2 tbsp) onto a baking sheet. Bake for 18-22 minutes or until edges brown.

*For a twist, substitute 1 c sliced almonds and 1 tsp grated lemon zest for vanilla. Also, drizzle with melted chocolate for a fancy touch*

Banana Chocolate Chip Muffins

I have no idea where I got this recipe but it's great! I love making these and keeping them in my freezer so I can take one whenever I want them.

Banana Chocolate Chip Muffins

1 1/2 c flour
2/3 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 c mashed banana (about 2)
1 egg
1/2 c butter, melted
3/4 c chocolate chips
3 tbsp milk

Directions

Preheat oven to 350 degrees.

Mix dry flour, baking powder, salt and sugar together. In a seperate bowl, combine bananas, egg, butter, and milk. Stir banana mixture into dry ingredients. Add chocolate chips. Divide into muffin tins (makes about 12 muffins) and bake for 30 minutes or until a toothpick comes out clean.

Ami's Chocolate Chip Granola Pie

This recipe won the Betty Crocker Recipe of the Year Competition a few years back and I was given the recipe by my friend Ami. It's like a chocolate cookie pie and is amazing! You'll definitely be invited back if you bring this to a friends house!

Ami's Chocolate Chip Granola Pie
Adapted from Betty Crocker

4 granola bars, smashed (the Nature's Valley brand)
1/2 c chopped walnuts
1/2 c chocolate chips
1/2 c butter, melted
1/2 c brown sugar
3/4 c Karo syrup (light)
1/8 tsp salt
1/2 c oats
2 tsp vanilla
3 eggs, lightly beaten
1 pie crust

Directions

Combine sugar, Karo syrup, butter. Add salt, vanilla, and eggs. Add granola, oats, chocolate chips and walnuts. Pour into pie shell. Bake for 40 to 50 minutes at 350 degrees.

Banana Walnut Bread

This recipe comes from Starbucks. A while back they were handing out recipe cards for some of their delicious treats and I had to get this one! This is really delicious and I've even given it as gifts before.

Banana Walnut Bread
Adapted from Starbucks

Ingredients

2 c flour
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/8 c sugar
1/2 c vegetable oil
2 tbsp buttermilk
1/2 tsp vanilla
3 ripe medium-large bananas, mashed (I freeze bananas about to be too ripe and defrost right before use)
1/2 c + 1/3 c chopped walnuts

Directions

Preheat oven to 325 degrees. Grease a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 c chopped walnuts and pour patter into prepared pan. Top batter with remaining walnuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.

Mushroom Risotto

This is one of my all time favorite dishes! I made this for Leah and Liz recently and it turned out so well. It is even better the next day. You definitely need to try this one.

Mushroom Risotto
Adapted from Giada De Laurentis

Ingredients

8 c low-sodium chicken broth
1/2 oz dried mushrooms
1/4 c unsalted butter
2 tbsp olive oil
2 c finely chopped onion
10 oz white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 c Arborio rice or short-grain white rice
2/3 c dry white wine
3/4 c frozen peas, thawed (optional)
2/3 c Parmesan
Salt and pepper

Directions

Bring the broth to a simmer in a medium saucepan. Add the dried mushrooms. Set aside until the mushrooms are re-hydrated. Drain mushrooms, chop finely, and set aside. Keep the broth warm over low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, re-hydrated mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

Stir in rice and let toast for a few minutes. Add the wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 c of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.

Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cupful and stirring often, about 30 minutes (the rice should absorb 6-8 cups of broth). Stir in the peas, if desired. Mix in Parmesan and season with salt and pepper to taste.

Naan

I thought making naan would be so hard!! I was so pleasantly surprised when it wasn't. This goes great with the curry and freezes well so you can have it on hand.

Naan
Adapted from Allrecipes.com

Ingredients

1 (.25 oz) package active dry yeast
1 c warm water
1/4 c white sugar
3 tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 c flour
2 tsp minced garlic (optional)
1/4 c butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill or grill pan to medium heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill and cook for 2-3 minutes or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned another 2-4 minutes. Remove from grill and continue process until all naan has been prepared.

Lentil Curry

My sister had me over for dinner and made this for me. It was excellent!!! Ever since, I crave it and make it almost every week. The best accompaniment is naan, which she also made (recipe to follow). Just writing this I start to remember how great it was and am going to check my pantry for the ingredients now!!

Lentil Curry
Courtesy of Allrecipes.com

Ingredients

2 c lentils
1 lrg onion, diced
1 tbsp vegetable oil
2 tbsp curry paste
1 tbsp curry powder
1 tsp ground tumeric
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp white sugar
1 tsp minced garlic
1 tsp ginger root, minced
1 (14.25 oz can) tomato puree

Directions

Wash lentils in cold water until water runs clear. Put the lentils in a pot with water to cover and simmer covered until lentils are tender.

While lentils are cooking, in a large skillet or saucepan, caramelize onions in vegetable oil.

While onions are cooking, combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. When the onions are cooked, add the curry mixture to the onions an cook over a high heat stirring constantly for 1-2 minutes.

Stir in the tomato puree and reduce heat, allow the cury base to simmer until the lentils are ready.

When the lentils are tender, drain them briefly (they should have absorbed most of the water). Mix the curry base into the lentils and serve immediately.

Grilled Salmon with Citrus Salsa Verde

I saw this made on Giada at Home on the Food Network. It looked so good and had a very interesting ingredient in it: agave nectar. It's supposed to be healthier than honey and tastes like a mix between honey and molasses (really good!). I found it in my regular grocery store where the honey is. I made this for a small dinner party and it was a hit! I used a grill pan since it's winter here, but if you can cook outside you can easily do this on an actual grill.

Grilled Salmon with Citrus Salsa Verde
Adapted from Giada De Laurentis

Ingredients

Salsa:
2 lrg oranges, peeled and segmented
1/4 c extra virgin olive oil
1/4 c fresh lemon juice
1/2 c chopped flat-leaf parsley
2 scallions, finely sliced
3 tbsp chopped fresh mint leaves
2 tbsp capers, rinsed, drained and coarsley chopped
2 tbsp orange zest
1 tsp lemon zest
1 tsp crushed red pepper flakes
Salt and Pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4-5oz) center cut salmon filets, skinned
2 tbsp amber agave nectar
Salt and pepper

Directions

Salsa: Zest orange and set aside. Peel and trim ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste.

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grill with vegetable oil to keep salmon from sticking. Brush the salmon on both sides with agave nectar and season with salt and pepper. Grill until the fish flakes easily and is cooked through, about 3-4 minutes per side. Transfer the salmon to a platter and allow to rest 5 minutes. Spoon salsa on top or serve on the side.

Ami's Pork Chops with Tropical Salsa

I got this recipe from my friend Ami. It's a great dish for summer when all these delicious fruits are in season. You can really throw whatever you have in your fridge in the salsa.

Ami's Pork Chops with Tropical Salsa

Ingredients

Marindade:
1/2 c teriyaki sauce
1 tbsp sugar
1 tbsp pineapple juice

Salsa:
1 c small-diced mango
1/2 c small-diced pineapple
1/2 c strawberry or kiwi (or both) small-diced
1 small jalepeno, very finely diced
2 tsp cilantro, chopped
1 tsp lime juice, freshly squeezed
2 tsp toasted coconut

4 pork chops

Directions

Make marinade and allow pork chops to sit for 1 hr. Heat a grill to medium heat. Remove pork chops from marinade and cook on grill until cooked through.

Combine salsa ingredients and let sit 30 min or so in order for flavors to combine. Top cooked pork chops with salsa and serve.

Lentil Vegetable Soup

My grandparents were coming to dinner and they love soup so I decided to make this dish. I served it with some great bread I got at the bakery. I had never cooked with leeks before and was excited to try. They can be gritty so be sure to check the stalks when cleaning. In hindsight, I only made half the recipe but I'd make the whole next time and freeze it. I'd highly recommend this dish for a cold night when you want to curl up and relax.

Lentil Vegetable Soup
Adapted from The Barefoot Contessa

Ingredients

1 lb French green lentils (my local store didn't have French, so I bought regular and it was just fine)
4 c chopped yellow onions (3 lrg onions)
4 c chopped leeks, white part only (2 leeks)
1 tbsp minced garlic (3 cloves)
1/4 c olive oil, plus more for drizzling on top
1 tbsp salt
1 1/2 tsp pepper
1 tbsp minced fresh thyme leaves or 1 tsp dried
1 tsp ground cumin
3 c medium-diced celery (8 stalks)
3 c medium-diced carrots (4-6 carrots)
3 quarts chicken stock
1/4 c tomato paste
2 tbsp red wine or red wine vinegar
Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, garlic with olive oil, salt, pepper, cumin and thyme for 20 minutes or until the vegetables are translucent and tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine (or red wine vinegar) and serve hot, drizzled with olive oil and sprinkled with parmesan.

Caramelized Onion and Grapefruit Salad

I saw this recipe made on a cooking show and it looked delicious! I know it sounds different, but it is a great combination. I made this to go along side salmon with citrus salsa verde and herbed quinoa. My guests were very impressed and gave it a 5.05 out of 5 stars!

Caramelized Onion and Grapefruit Salad
Adapted from Giada De Laurentis

Ingredients

Caramelized Onions:
3 tbsp olive oil
2 onions, thinly sliced
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper

Dressing:
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey (I substituted agave nectar which is better for you and delicious)
1/4 c extra-virgin olive oil
Salt and pepper

Salad:
2 pink grapefuits
1 head romaine lettuce, thinly sliced
1 large fennel bulb, trimmed and thinly sliced (only use bulb, cut off fronds and save for another use)
1 small cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tbsp fresh thyme leaves, chopped

Directions

Caramelized onions: In a large skillet, heat oil over medium heat. Add onions, balsamic vinegar, salt and pepper. Cook, stirring occassionally until the onions are a deep golden brown, about 20 minutes. Set aside to cool.

For the dressing: In a small bowl, whisk together red wine vinegar, lemon juice and honey. Slowly whisk in EVOO until blended. Season with salt and pepper.

Salad: Peel and trim ends from each grapefruit so it sits up on its 'bottom.' Cut along peel down to fruit flesh, taking off all the white pith. Cut along membrane on both sides of each segment to get individual slices of grapefruit. Add lettuce, fennel, cucumber, scallions and thyme. Pour dressing over and toss adding caramelized onions on top.

Black Bean Soup

Feeling under the weather the other day, I decided I wanted to make soup. Not being a huge fan of chicken noodle, I decided to try to recreate a black bean soup I've had at restaurants before. This was supremely easy and so delicious! The original recipe says don't drain the beans, but I don't enjoy the starchy liquid they come in so I just added more chicken stock to make up for it. It was just what the nurse ordered!

Black Bean Soup
Adapted from epicurious.com

Ingredients

2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 tsp ground cumin
1-2 tsp chopped jalepeno (if desired)
2 15-16 oz cans black beans, drained
1 15 oz can petite dices tomatoes, in juice
2 c low-sodium chicken broth (or veggie stock, if you prefer)
Toppings: sour cream, cilantro, feta or other cheese

Directions

Heat oil in a large, heavy pot over medium-high heat. Add onion, carrot, and garlic. Saute until veggies soften, about 6 minutes. Mix in cumin and jalepeno (if desired). Add beans, tomatoes with juice and broth; bring soup to a boil. Reduce heat to medium, cover and cook until carrots are tender; about 15 minutes. Transfer soup to blender or food processor and puree until smooth. (If you like your soup to have more texture, don't transfer all of it, just some). Return to pot and simmer until slightly thickened. Season with salt and pepper and jalepeno, if desired. Top with your favorite sides and enjoy!

Homemade Soft Pretzels

These are amazing!! I was craving those pretzels you get in the mall so I decided to google a recipe. I found this on The Food Network website courtesy of Alton Brown. The baking soda and water is to cook the inside of the pretzel and make it chewy, while the baking in the oven is to cook the outside and brown it. I made the whole batch and then put them in the freezer. Reheat in a 250 degree oven for 15 minutes or so and they'll defrost and be so yummy!!

Homemade Soft Pretzels
Adapted from The Food Network

Ingredients
1 1/2c warm (110-115 degree F) water
1 tbsp sugar
2 tsp salt
1 package active dry yeast
22 oz all-purpose flour, approximately 4 1/2c
2 oz unsalted butter, melted
Vegetable oil, for bowl
10 c water
2/3 c baking soda
1 lg egg yolk beaten with 1 tbsp water
Pretzel salt, for sprinkling

Directions
Preheat oven to 450 degrees. Line 2 half sheet pans with parchment paper and brush with vegetable oil. Set aside.

Combine 1 1/2 c water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and oil well with vegetable oil. Return the dough to the bowl, cover with plastic wrap or a damp cloth towel and sit in a warm place for 55 minutes or until dough has doubled in size.

Bring the 10 cups of water and baking soda to a rolling boil in a large pan.

When dough has doubled in size, turn out on a slightly oiled work surface and divide into 8 pieces. Roll out dough into long ropes. Make U-shape with the rope, holding ends of rope cross them over each other and press firmly onto the bottom of the U to form shape. Place onto parchment lined sheet.

Place the pretzels in boiling water for 30 seconds. Remove from water using a large flat spatula. Return to the sheet pan and brush with beaten egg yolk and water mixture. Top with pretzel salt, if desired. Bake until dark brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.