Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
An Overnight Oat Update, A Recipe in The Works, Favorite Irish Soda Bread & 5 Salads for Dinner
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Friends, hello. I was hoping to have something more exciting to share with you this weekend, namely a recipe for a very simple soft sandwich bread, which I've been making in various ways — sometimes with honey, sometimes with olive oil, sometimes with more or less water and different flours, etc. — since this past summer. The recipe is almost there... ... and I will share it as soon as it is. I have a simple sourdough sandwich bread recipe on the blog, and I've long wanted to include a similar yeasted version there, too. Soon! In the meantime, I have an overnight chia oat update to share. If you've made these oats, you know the recipe yields two portions, and it can easily be doubled or tripled to have more on hand for the days ahead. Recently, I've been making individual portions: I line up 6 jars and fill each with:
I give the mixture a stir, cover the jars, and stash them in the fridge. It is so nice to have individual portions on hand ready to grab on the go or to send off with a child who has slept past her alarm or who has had his braces tightened and is surviving on liquids alone. The joys of adolescence! I recently bought these 8-oz jars, which are a little tight for the quantities I use in them, but I love their compact size. And they still allow enough room for a handful of berries or some sliced banana or grated apple:
Review of the Week
Super Simple Irish Soda Bread ⭐️⭐️⭐️⭐️⭐️ "Great simple recipe, I appreciate the DIY buttermilk option. Baked for 45 minutes in a 10-inch cast iron skillet and turned out perfect! Nice brown crust with a tender-moist crumb inside, just right — thank you for the delicious recipe!" — Jen PS: If you love Irish soda bread, you'll love this Simple Irish Brown Bread (another no-yeast quick bread):
And these lemony currant scones:
What I'm Craving: Salad for DinnerI find this time of the year to be the least inspirational from a culinary perspective — I'm tired of roasting everything and craving freshness. In these bleak times, salad for dinner to the rescue! Charred Broccoli Chopped Salad
Hetty McKinnon's Sushi Salad
Cauliflower Couscous with Almonds and Herbs
In Case You Missed It:Miraculously Delicious Turkey Burgers (So many of you are making and loving this one!)
Tonda-Style Pizza (Preview)In Friday's pizza newsletter, I wrote briefly about tonda-style pizza, a very thin Roman-style pizza that happens to be my favorite. Video and recipe to come next week 🍕🍕
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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.
*Simple Soft Sourdough rolls... coming soon! Friends, good morning. Earlier this week at the grocery store, I passed a large cooler in the aisle filled with turkeys. I know it is late October. I know the holiday season is upon us. But still, somehow Thanksgiving always creeps up. Feeling slightly panicky, I did what any anxious girl would do: I made my pie dough! A double batch! And I think you should, too. Friends, won't it feel so good to check off this to-do? To go to sleep tonight knowing...
Friends, hello. I'm popping into your inbox today quickly with a reminder: If you make your pizza dough tonight, you can have a pizza party tomorrow 🍕🍕🎉🎉 And if you're having a pizza party, have you considered making pan pizza? And specifically grandma pizza? I can't sing its praises enough: The focaccia-style dough is effortless to make. It does not require delicate handling or skilled shaping. No parbake. You can assemble the pizzas hours ahead of time and bake them as needed. They reheat...
Friends, at last, the morning buns are here ☀️☀️☀️ This week, I ran two experiments. Up first: assembling the pan of buns, storing them in the fridge, and baking them in the morning. The result? Success! ✅ You do still have to remove the pan from the fridge at least 3 hours before you plan to serve them to allow them to fully proof and bake, but you could always remove the pan, then return to bed. Second, I sped up the timeline: On Thursday night, I mixed the dough, chilled it for 1 hour,...