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 β β 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. β |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello from Vermont, where green mountains and dogs abound! We arrived at my cousin's house yesterday evening with dinner in tow for 20 people: four baked pastas (assembled but not baked), large-batch Caesar dressing with many bags of Romaine, focaccia, and two almond tortes, which my sister, who does not like to cook or bake, whipped up yesterday morning. We baked the pastas upon arrival, assembled the salad while the pasta baked, and warmed the focaccia while the pasta rested. It...
Friends, good morning. As I type, snow is falling, the third time this week, and while I should not at all be surprised having lived in Upstate New York for a decade now, it's still, well, I don't know: disappointing? What is not disappointing is discovering that my favorite baked steel cut oatmeal can be made eggless (pictured above). As most of you know, I don't avoid eggs, but I often receive questions about replacing them in recipes, historically for allergy reasons but more recently for...
Friends, hello. This hot cross bun recipe has lived on my site for years and as with many of my bread recipes, it has been tweaked numerous times. When I made the buns last year, I remember thinking they were a little too sweet and dense, and while my family still devoured them, I couldn't help but tweak them one last time. In sum: I've reduced the sugar from 1/2 cup to 1/3 cup (gram measurements, of course, are included). I've added the zest of one clementine (or orange) and then,...