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 the popular recipes right here → Popular 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! 🙏🙏🍕🍕🥗🥗
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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.
Friends, hello. This week, I spent a few days in Philadelphia for a pizza class I was teaching at The Bread Room, the recently opened bakery by Ellen Yin, the owner of Fork, where I worked many years ago. During class, we made the Neapolitan-style pizza dough from Pizza Night and topped it with four different topping combinations: 3 from Pizza Night and one with crème fraîche and persimmons, which I will write more about soon. It was a blast to be back in the city, highlights including the...
Friends, hello. As you read this, I am heading back north with my family for an early hockey game, of course. We had a wonderful few days with my sister's family, most of which included lounging and drinking coffee, with the downtime broken by brisk walks and cooking for the many little hungry mouths. Last night, my sister served chili (basically this recipe with a bag of frozen corn added) aside peasant bread, and it was everything I was craving — warm, hearty, beany, and loaded with...
Hi Friends, As noted over the weekend, tomorrow morning I'll be heading to my sister's, and in additon to the dog, a hockey bag, 6 humans, and many suitcases, the car will be transporting a bowl of rising dough, for focaccia of course, and a tub of ricotta to make the above-pictured whipped ricotta, which gets drizzled with both honey and olive oil, as well as crushed pistachios. It's exceptional. Later that evening, we'll sip on David Lebovitz’s tangerine spritzes while making resolutions in...