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 ...
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... 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:
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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.
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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.
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Friends, hello! Last week, I had mentioned I was in the process of updating a very old recipe on the blog: Nigella Lawson's Cheater's Danish Pastry/Croissant Dough. When I first discovered it, I found it revolutionary because it did not require the laborious lamination process used to make traditional croissants, yet it produced a pastry with that characteristic rich-but-light, exceptionally flaky texture. Unlike traditional recipes, this one calls for cold butter, and the dough comes...