Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Fun Addition to Summer Salads, Updated Kouign-Amann, Zucchini Scarpaccia & More
|
Friends, hello! Greetings from Queens via Denver, where I am/was for soccer, with various children. Culinary highlights have included First Watch avocado toast and salads (in Denver) and Matsunori hand rolls (in Queens). I love these trips for the time with my children and the food explorations they offer, but — and I hate to complain — after eating every meal out for nearly a full week, I am so looking forward to being home for a Sunday night dinner in. My salt-swollen joints are looking forward to it, too. A few things to share! Hidden in the salad pictured up top from First Watch are corn nuts, a convenience-store snack I've long loved but never considered throwing into a salad. But why not? They provide a crunchy, salty element, not unlike a toasted nut or seed, and in a salad with a Tex-Mex vibe, they complement the other elements so well. I've added corn nuts to my grocery list. Also: On Monday, before leaving, I found myself needing to clean out the fridge and landed on this recipe for zucchini scarpaccia to help with the job. I mostly followed the recipe, but doubled the zucchini and upped the salt. It did not emerge from the oven crispy (perhaps because of the 2x zucchini), but it was very tasty, and I find myself wondering how the recipe might be tweaked for a crispier result. Or maybe crispy is overrated? If I experiment further, I will report back. Finally, with the Cheater's Croissant Dough recipe I posted recently, I revisited another old recipe, kouign-amann, pronounced "queen ah-MAHN," a buttery, sugary pastry originating from Brittany. Of all of the pastries I have made with this cheater’s croissant dough, kouign-amann is the simplest: the only addition to the master dough recipe is sugar — there are no egg washes, no fillings, no toppings. Shaped into a flower and pressed into a muffin tin to bake, kouign-amann caramelize so beautifully in the oven:
They are irresistible and fun to make, too:
I've updated the post with new notes and photos. Have a great weekend, Everyone! 👋👋👋
Review of the Week⭐️⭐️⭐️⭐️⭐️ "These peppers were AMAZING! I’ve made them twice already. Roasting the peppers is a game-changer (and makes my house smell so good)!" — Michelle 7 Recipes to Make Right NowSavory Galette with Corn and Tomatoes
Cold Peanut Noodles with Cucumbers
Roasted Poblano Peppers with Quinoa, Corn, and Monterey Jack cheese:
Raw Corn, Tomato, and Feta Salad
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:
Popular Right NowYou Are Loving These 3 Recipes ... 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! 🙏🙏🍕🍕🥗🥗
5 Free Resources Available to You
PS: All previous editions of this newsletter are available 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.
Good Morning, Friends. A few weeks ago, after I shared here that I had made zucchini Scarpaccia and was dissatisfied with its texture, my friend Caroline texted me: "I'm obsessed with Scarpaccia. Such a good use of all the zucchini. I make a double batch every weekend and snack on it all week. One of my favorite summer recipes." She sent me a photo... ... and a link to the recipe she uses, noting her changes: she omits the breadcrumbs, uses a sheetpan (as opposed to a 9x13), and bakes it for...
The above site means one and only one thing: It's ratatouille time! There are many ways to make excellent ratatouille, but I think roasting it is the least fussy (and best) way to do it. The recipe I use calls for roasting with both olive oil and balsamic vinegar, which gives the finished ratatouille a subtle bite, a flavor that evokes eggplant caponata, though the sharpness is more mellow. It is irresistible. Let’s review: Gather all of your ratatouille vegetables: tomatoes, eggplant,...
Friends, hello. Earlier this week, my friend Serena Wolf's third book, You Do You, made its way into the world, and I have been poring through it ever since. Serena, if you are unfamiliar, writes the blog Domesticate Me, but in recent years, her focus has been on her virtual cooking club, which she started during the pandemic and continues to run today. Serena's gift as a teacher shines in the pages of this book. As I flipped through it for the first time, I bookmarked so many recipes not...