Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Brilliant Trick & A Simple Late-Summer Appetizer + Slow Cooker Black Beans and Other Back-to-School Madness Recipes
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Friends hello, Last week, one of you (hi Lauri π) emailed me sharing a solution to the overdone-at-the-edges-but-needs-more-time-in-the-middle problem that arises when baking crackers, specifically these sourdough discard crackers:β
Crediting a Cooking Light cracker recipe from years ago, Lauri wrote: "After rolling, scoring, and seasoning, Iβve been sliding the parchment onto upside-down sheet pans and baking them at 325. It works fabulously!!" I tried the method immediately as I had a vat of discard in my fridge... ... and it indeed worked fabulously! No overcooked edges! Why does this work? Lauri's thought is that the edges of the pan perhaps reflect too much heat on the edges of the crackers, which makes sense to me. Cool, right? I've updated the recipe. Last night, for a pre-dinner snack, I piled the crackers on a plate and served them alongside a ball of burrata topped with tomato confit (pictured up top). The tomato recipe comes from Rosie Kellett's recently released In For Dinner, and it's simple: Place 14 ounces of tomatoes in a pot, cover with 3/4 cup olive oil (the tomatoes will not be submerged) and a pinch of sea salt... ... then set over a burner at the lowest heat possible for at least 1 hour. In In For Dinner, Rosie spoons the tomatoes over toast spread with labneh, which looks and sounds divine, and I think homemade ricotta would be an equally delicious base. Perhaps over toasted slices of Lahey bread? Any extra oil can be saved and used as a cooking oil or to add flavor to dressings, sauces, etc. I will be making the tomatoes again for sure. Friends, below you will find all of the recipes I found myself panic-making this week in preparation for the chaos of the school year starting. It was a mostly smooth start... honestly, the kids handle the transition back to school better than I do! Hope you all have a great weekend π
PS: I'm excited to explore more of In For Dinner: Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βSuper Easy Soft Pretzelsβ "I have been wanting to make soft pretzels for a while, and I just dread the boiling business. This takes the unpleasant part of pretzel making away and you end up with a delicious soft tasty delight. Additionally, it is a simple recipe and I was amazed at how nice the dough was to work with. Thanks for sharing this. Iβm a fan!" β Nina 8 Back-To-School RecipesThis week, I found myself making sandwich bread, granola, muesli, and other staples to have on hand for breakfasts and lunches throughout the week. I also found myself breaking out the crock pot and returning to some of my favorite easy dinner recipes. Here they are: βSimple Soft Sandwich Breadβ
βLarge-Clump Granolaβ βHomemade Muesliβ
βNo-Bake Granola Barsβ
βOvernight Chia Oatsβ
βSimplest Slow Cooker Black Beans (We use these to make bowls, with this 3-Ingredient Chicken chopped up, this salsa, rice, lettuce, etc.)
βTaco Night Simplified, Like Really Really Simplified (We no longer are in our stand-up taco shell phase, but the base recipe continues to be a staple β I make a double batch of the meat every couple of weeks.)
βHoney Soy Chicken (This chicken, once cooked, can sit out for hours β it tastes fine at room temperature, and I serve it with rice made in the rice cooker, so people can just help themselves as needed).
β Popular Right Now
You Are Loving These 3 Recipes ...
PS: ALL the popular recipes right here β Popular Recipesβ Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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β PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello. A few weeks ago, my daughter and I had lunch at GB Eats in Great Barrington, Massachusetts. I ordered the breakfast salad, a bowl of arugula, roasted sweet potatoes, crumbled bacon, and avocado dressed with a lemon vinaigrette and topped with two poached eggs. It was heavenly β so fresh tasting β and made me wonder why breakfast salads aren't more of a thing? Maybe they are and I haven't noticed, but with every completely satisfying bite, I found myself thinking: I could eat...
... pan pizza season! Last Sunday we all returned home late after a weekend of being in different directions in multiple states for various activities. The fridge was mostly bare except for a round of grandma pizza dough I had made earlier in the week. It looked slightly past prime, but I gave it a go, turning it out onto a buttered and oiled sheet pan, letting it rest briefly, then stretching and topping it simply: I had some homemade tomato "butter" on hand (from this recipe) and pepperoni....
Friends hello, We may be two days away from the official start of fall, but we are still many weeks away from the end of tomato season. If you mentally have not moved on to apple and squash season β I'm trying! βhere's one more recipe to add to your must-make-before-it's-too-late recipe list: one-pot baked ziti. You'll need 1.5 pounds of cherry tomatoes, some garlic, olive oil, and any tubular, ziti-like dried pasta you like β I have been really liking mezzi rigatoni (which I use in this...