There is no way to welcome in the colder weather like the penetrating aroma and warmth of fresh bread baking in your oven. It brings new meaning to ‘comfort’ and ‘home’. Jim Lahey of The Sullivan Street Bakery, shared his recipe for No-Knead Bread with Mark Bittman of the NY Times. Inspired by my friend Rebecca, I made my own and just took it out of the oven an hour ago. Worth every second. You’ll never buy store-bought bread again.
I subbed in 1.5 cups of whole wheat flour – so that it was half and half. I threw in some flaxmeal, and quinoa to boot. Didn’t have a dutch oven (yet) but used an oven-safe pot. I also included a ceramic roasting pan with water to add moisture to the oven.
Here’s the link to recipe on The Minimalist, Mark Bittman’s NY Times Column.
Serve with anything – particularly delicious straight out of the oven with good olive oil.
When I have a chance, I’ll upload a picture.
Until I get my hands on the Poupolo Family recipe for Pesto, I will have to improvise. And luckily, our passion for cooking leaves us comfortable with improv. Add some nice white wine to the mixture, a splash of fresh lemon, ground pepper – and walnuts with the toasted pine nuts.
- 2 cups fresh basil – rinsed & chopped
- 3-4 cloves garlic
- 1/2 cup freshly greated parmesean cheese
- 1/2 cup of toasted pine nuts (with some walnuts in there)
- olive oil – until consistency is right
- some nice white wine (same as above)
- splash of fresh lemon
- salt & pepper to taste
This rice reminds me of my grandmother’s rice – but don’t tell- Idit’s is better.
- 2 cups long grain rice
- 1 tsp. salt
- little bit of sunflower/canola oil
- 2 cups water (can use 1/2 water and 1/2 orange juice)
- 2 heaping tbsp. of tomato paste
- cumin – to taste
- ground black pepper – to taste
- 2 medium cooking onions – diced
- Soak rice in a large bowl
- Dice Onions; sautee (@ medium heat – do not burn!) in a pot with oil until transluscent
- Add salt, pepper and cumin to the onions
- Dissolve the tomato paste in the 2 cups of water
- Drain the rice & add to the pot; Stir around with the onions & spices
- stir in the water/tomato mixture
- Bring to a boil; simmer for 20-25 minutes on low heat
- Fluff and serve.
Filed under Italian, Links
As I sip my Saturday morning coffee and ponder the healthy food options for breakfast, I can’t help but crave a small slice of a velvety smooth robust banana bread. Just a tiny taste to compliment my coffee… Here’s a simple easy recipe from Leites Culinaria Website (which is, by the way, amazing) – a recipe from the editors of Cooks Illustrated. Banana bread is a nice treat for a morning coffee, or at a brunch, or even a nice dessert. Enjoy.
For the recipe: click here.
Filed under Breakfast, Links
Al di La Trattoria – a great Italian restaurant here in Park Slope – has an amazing Beet Ravioli dish that is hands down, the best around. Check out NY Times’ Marc Bittman’s Recipe.
The combination of these flavors – especially the subtleness of the poppy seeds – will please the palate. It’s a great take on a fall root vegetable.
Until we get Doda Jannet’s recipe up here enjoy this quick video. The only difference is, we wouldn’t serve the kibbe with yogurt – but other than that, I think it’s pretty much right on.