Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Another Way to "Roast" Peppers + Sourdough Discard Toasting Bread, Homemade Bruschetta Sauce & More
|
Hi Friends, At the start of this week, when summer finally arrived in Upstate New York, I found myself at the grill making chicken souvlaki and had a revelation: while it's hot, why not put it to more use? So I threw some peppers on the grates alongside the chicken, figuring I could use them in this favorite (no-peel) salad dressing or to have on hand for sandwiches or salads: The peppers took much longer than the chicken... ... and because I may have forgotten about them, and because they maybe got a little more charred than I would have liked, I peeled them... ... then thinly sliced them, drizzled them with olive oil and good balsamic, and sprinkled them with flaky sea salt. They were so tasty! On grilled bread! All without turning on the oven! Hooray. (Find the recipe here with updated notes on how to grill the peppers in place of roasting.) A few days later, on went the oven again to make the above-pictured sourdough discard toasting loaf, another great recipe to have in your arsenal should you have embarked on a sourdough discard from scratch journey and have found yourself with mountains of discard in your fridge. It's very simple and will leave you with a soft but sturdy loaf, perfect, of course, for toast, but also great for sandwiches when freshly baked. I also outline in the post how to use sourdough discard in any bread recipe.
PS: The egg bite experiments continue... recipe soon! Review of the Week
Simple Roasted Yellow Tomato Sauce "This is such a good sauce. Rich, thick, satisfying. Had a hard time not just enjoying spoonfuls. I just tossed with pasta and threw on some Parmesan and toasted pine nuts." — Karen 5 Recipes to Make Right NowHomemade Bruschetta Sauce: Trader Joe's copycat recipe, use it in... ... this 3-Ingredient Lentil Salad Veggie Loaded Stuffed Peppers In Case You Missed ItHerby Chickpea Salad with Tomatoes, Cucumbers & Toasted Pine Nuts
3-Ingredient Grilled Chicken (so fast, so tasty!)
Easy Charred Cherry Tomato Salsa
Popular Right Now
You Are Loving These 3 Recipes ...
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! 🙏🙏🍕🍕🥗🥗
5 Free Resources Available to You
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.
As noted a few newsletters ago, recently my daughter and I dined at a local restaurant whose menu featured eggplant meatballs with Hazan tomato sauce and housemade ricotta. I ordered them, loved them, and began experimenting with various recipes in the days that followed. One method called for sautéing diced eggplant, skin and all, before puréing the flesh with seasonings and binders; another called for roasting the eggplant whole before doing the same. One method called for pan-frying the...
One of the most frequently asked questions I receive is how to add X, Y, or Z ingredients to my loaf of sourdough bread. I have always added inclusions during the stretch and fold phase of the sourdough bread baking process, and as such, I have advised doing so upon being asked. Recently, I saw a recipe for an olive sourdough bread recipe that employs a different technique: lamination. Lamination calls for spreading the dough into a thin rectangle, scattering the inclusions over the top, then...
This week I found myself at home with one child and a broken refrigerator. It felt like the universe was telling me to go out to eat, to go have dinner with my 15-year-old, to go anywhere that won't distract from a conversation with my eldest, who seems happier and happier to slip away to her room for hours on end. And so I did, first to a local sushi restaurant, Wasabi, which we know and love, and last night, to Innovo Kitchen, a place I don't know well at all but whose patio, this time of...