Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Homemade Brioche Hot Dog Buns {New} + Roasted Ratatouille = The Best Ratatouille + 3 More Summery Recipes to Make Right Now
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One of the most frequently asked questions I receive on this brioche bun recipe is if it can be used to make hot dog buns. It sure can! is how I always respond, supplying a rough guideline on how to do so. And while these exchanges in the comments section have been sufficient over the years, I thought it was time to give a hot dog bun recipe its own space. Here it is, a no-knead recipe, the dough identical in makeup to these brioche buns, with the mixing process simplified even further. If you are familiar with that brioche bun recipe, you know that as far as brioche recipes go, itβs on the light side, calling for a single egg and a modest amount of sugar, milk, and melted butter. And while these enrichments are minimal, they create a dough that ultimately bakes into a bread with a light and tender crumb and a soft, thin crust that browns beautifully. As with the brioche bun recipe, this dough is on the high-hydration side, but it is not unmanageable. Find step-by-step instructions as well as video guidance in the post πππ
PS: No-Knead Brioche Buns:β
β Review of the WeekββοΈβοΈβοΈβοΈβοΈβ βRoasted Ratatouille = The Best Ratatouilleβ "I was going to make ratatouille and I thought, "How come I never roast my veggies first?" Googled roasted ratatouille and found this! Validated my question and will never NOT roast again. The flavour is richer and itβs somehow easier to make, too β¦ less stirring I guess. Thank you!" β Jane Roasted Ratatouille: Let's Review!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. This time of year, when the vegetables so quickly accumulate on the counter, I often make a triple or quadruple recipe. Most often this is how my roasting pan looks upon entering the oven: For this many vegetables, you'll need to roast for about 3 hours, stirring once every hour. When nearly all of the liquid has reduced, and the vegetables become jammy in texture, the ratatouille is done. Toss it with βpastaβ. Spoon it over βpolentaβ. Eat it straight from the pan. Three summers ago, I discovered I loved it over grilled flatbread, the recipe for which I included in Pizza Night. It also freezes beautifully, so don't be afraid to pack it away in βquart containersβ and save it for a chilly fall day. (The caramelized cloves of garlic are my favorite.)
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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.
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 sautΓ©ing diced eggplant, skin and all, before purΓ©ing 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...