Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends: Guess What I Did this Week?
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I bought my turkeys! And made my bread for the stuffing! And stashed them both in the freezer. Friends, I never do these sorts of things, but I've decided: This is the year. This is the year we are going to be so organized that when Thanksgiving morning arrives, we're going to be bored β we're going to be sitting around with our crosswords, twiddling our thumbs, sipping our punch, wondering what else we could do: meal prep for the following week? Well, we can dream anyway. Last week, I shared a favorite old make-ahead turkey stock recipe, and this week I'm sharing my double-batch peasant bread recipe (step-by-step photos and recipe below), which will provide more than enough for both stuffings. One more thing: large-batch Caesar Dressing.
A few times in the past few months, I've had to entertain for a large-ish number of people, first for family, then for my daughter's soccer team. For both occasions, I made a very large Caesar salad, which was not only well received, but also easy: if you have the dressing made, assembly takes no time. I've shared my favorite Caesar dressing recipe as well as my favorite way to make a Caesar salad here. Have a great weekend, Friends πππ
PS: If you have a large freezer, there's no reason not to buy your turkey now! It feels good having these birds on hand. PPS: I'm still updating my annual Thanksgiving post, but if you are ready to get after the planning, here it is!β Peasant Bread Recipe x2For 2x the peasant bread recipe, use the proportions below β for best results use a scale to measure. Notes: I don't quite double the yeast for a double recipe. And for the salt, I use 3% the weight of the flour, which is standard for bread and pizza dough. Seems like a lot, but it's just right π
Mix the dough in a large bowl. Incidentally, this enormous bowl is so handy for Thanksgiving prep. I just ordered another one because I use it for everything β the stuffings, the potatoes, double-batches of rolls, salad, etc.: I like to mix in my largest bowl, but let it rise in something smaller, like a straight-sided vessel: Oopsidasies! Butter four 1-qt Pyrex bowls. Transfer the dough β I do this using an oiled hand: it's not pretty... grab handfuls of the dough and portion until each looks roughly the same. Let rise again: Then transfer to the oven and bake as usual: 15 minutes @425ΒΊF, 17 minutes @375ΒΊF. Remove and let cool: It is so nice having 2-gallon-sized ziptop bags on hand this time of year: β 3 Handy Recipes for Thanksgiving or OtherwiseβIna Garten's Roasted Brussels Sprouts with Balsamicβ
βCrispy Roasted Fingerling Potatoesβ
β βLarge-Batch Shallot Vinaigretteβ
β β In Case You Missed ItβRoasted Turkey Stock (Wings, Make Ahead)β βEasiest Homemade Romesco (No-Peel Peppers π) + Charred Broccolini = Heaven βCrusty Open-Crumb Baguettesβ
Brussels Sprouts Pizza with Petra 0102 Flour
In Friday's pizza newsletter, I shared a recipe from Pizza Night made with Petra 0102 flour, which I've been loving for my outdoor-oven pizzas but which I am only just experimenting with in my home-oven pizzas. Get the recipe and video here:
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PS: ALL the popular recipes right here β Popular Recipesβ PPS: Perfectly Moist Pumpkin Bread... tis the season π Review of the Week
βOrange and Olive Oil Cakeβ βοΈβοΈβοΈβοΈβοΈ "Love this cake! Made it in a bundt pan, baked for 43 minutes, waited 10 to unmold, and voila. No sinking, beautiful color and delicious scent. Canβt wait to try it once itβs cool enough to slice. (crumbs are tasty though)." β Nenette Thank YouThank you to all who have ordered Pizza Night.
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A few weeks ago, while checking out at the grocery store, I impulsively purchased a holiday-bread themed magazine. What caught my attention was a homemade "take-and-bake" roll recipe. It called for baking the rolls at a very low temperature, 300ΒΊF, just until the rolls reached an internal temperature of 175ΒΊF; then cooling and freezing. When you were ready to bake, you simply popped that pan in the oven. As one of the most frequently asked questions I receive this time of year is "How can I...
You're making your pie dough! Go on, grab your butter. I'll wait for you. We're doing it together. Right now. I promise you it's easy. And it will feel so good tucking these rounds into your freezer, and crossing off that to-do! Foolproof Pie Dough Correction! Last week, I shared a recipe and method for making a double batch of the peasant bread. Many of you noticed that the flour amount was wrong: it should be 8 cups of flour (I had written 4). The updated recipe/method can be found here: 2x...
Hi Friends, A few weeks ago I pulled up a Google doc I had made last December, roughly a week after Thanksgiving, with my notes from the occasion. Here they are: Turkey was delicious. It was done in 1 hr. 50 minutes. Gravy wasnβt very thick when first making it, but it thickened right up on Thanksgiving. Loved the roasted turkey stock, Gourmetβs old recipe, used it in everything: potatoes, stuffing, gravy. Mixed pie fillings on Tuesday. Parbaked the crusts on Wednesday morning. Baked the pies...