Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
It's about that time of year ...
|
... to serve polenta under everything π (And to never leave the house without your fleece-lined leggings!) Friends, it's cold out there. Last Sunday, I made a pot of this simple black bean soup with those slow cooker black beans I mentioned in last week's newsletter, and it was so nice to have on hand for the first half of this week when I couldn't fill my body with enough hot foods and liquids to keep warm.
When we finished the soup, I turned to Paula Wolfert's oven-baked polenta. Many of you already know of this polenta's genius, but if you are unfamiliar, let's review: Unlike stovetop polenta, which requires constant monitoring and stirring, oven-baked polenta is completely hands off: simply combine all of the ingredients in a pot, transfer it to the oven, and one hour later it's done. Here's how you make it: Gather your ingredients: 1 cup cornmeal, 5 cups water, 1 cup milk, 1 tablespoon butter, and 1 teaspoon salt. Add all of the ingredients to a large pot and stir to combine β the mixture will not look emulsified. Transfer the pot uncovered to a 350ΒΊF oven for 40 minutes. Give it a stir; then return to the oven for another 20 minutes or so. That's it! Top with anything your heart desires. Find a few ideas below. Get the recipe here:
PS: Truly: I haven't left the house without wearing fleece-lined leggings in weeks, and I've never been happier (in January). PPS: For this recipe, you need one cup of cornmeal, which can be labeled in various ways: corn grits, polenta, or cornmeal. This Bob's Red Mill Brand can be found in most grocery stores, and I like its coarse texture. What to Serve With PolentaβBrothy Chickpeas with Escaroleβ βSlow Cooker Gigante (or other white) Beansβ βPerfectly Poached Eggsβ βRoasted Mushrooms with Garlic and Thymeβ βOne-Pot Sherry Vinegar Chickenβ βMarcella Hazan's Stewy White Beansβ 100% Stone-Milled Flour Pizza Dough Recipe
In Friday's pizza newsletter, I wrote about Cairnspring Mills flour and shared a recipe for a Neapolitanish pizza dough recipe made with 100% stone-milled flour. Get the recipe and watch the video here:
Popular Right NowYou Are Loving These 3 Recipes...
PS: ALL the popular recipes right here β Popular Recipesβ Review of the Week
βHomemade Rye Breadβ βοΈβοΈβοΈβοΈβοΈ "I have never made a loaf of bread that was so easy! Not to mention delicious! Thank you! I followed all the recommendations you made. I made NO changes. Have made several times and it only tastes better each time.." β Alice Hayes Thank YouThank you to all who have ordered Pizza Night.
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.
Good morning, Friends. Last night, my parents came up to celebrate my almost-13-year-old's birthday. I kept the menu very simple: roasted cod, bread, and broiled broccoli, a not-new discovery but one I've been making on repeat since discovering my children love it. Last night, it was similarly well received, and of the three pounds I cooked, not a single spear remained. Here's how you make it: Toss chopped broccoli with olive oil and season with salt on a sheet pan. (For 1.5 lbs. of broccoli,...
Friends, good morning! As noted last week, I have been working on a cornbread recipe. A while ago, one of you sent me the New York Times Rich and Buttery Corn Muffin recipe, which I made and loved, but which needed a little tweaking for the bread format. I wanted more corn flavor, and I wanted the bread to be a little less rich, so I experimented with replacing the sour cream with buttermilk, reducing the melted butter and sugar, and using less flour. In the end, we all loved the sour cream...
Friends, hello from Skaneateles, where I am with my daughter for hockey... yes, hockey in May, it's a thing! This week, I communicated with many of you who joined the Sourdough Starter from Scratch Challenge. Some of you have had smashing success β starters jumping off your counterops! β and some of you are still plugging along, but your fledgling starters are showing promising signs. If you did not join the challenge and would like to, know that it is a resource available for you at any...