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 ๐ (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 โ the mixture will not look emulsified. Transfer the pot uncovered to a 350ยบF 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 PolentaโBrothy Chickpeas with Escaroleโ โSlow Cooker Gigante (or other white) Beansโ โPerfectly Poached Eggsโ โRoasted Mushrooms with Garlic and Thymeโ โOne-Pot Sherry Vinegar Chickenโ โMarcella Hazan's Stewy White Beansโ โ โ 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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โHomemade Rye Breadโ โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ "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.." โ 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.
Friends, hello. This week, I spent a few days in Philadelphia for a pizza class I was teaching at The Bread Room, the recently opened bakery by Ellen Yin, the owner of Fork, where I worked many years ago. During class, we made the Neapolitan-style pizza dough from Pizza Night and topped it with four different topping combinations: 3 from Pizza Night and one with crรจme fraรฎche and persimmons, which I will write more about soon. It was a blast to be back in the city, highlights including the...
Friends, hello. As you read this, I am heading back north with my family for an early hockey game, of course. We had a wonderful few days with my sister's family, most of which included lounging and drinking coffee, with the downtime broken by brisk walks and cooking for the many little hungry mouths. Last night, my sister served chili (basically this recipe with a bag of frozen corn added) aside peasant bread, and it was everything I was craving โ warm, hearty, beany, and loaded with...
Hi Friends, As noted over the weekend, tomorrow morning I'll be heading to my sister's, and in additon to the dog, a hockey bag, 6 humans, and many suitcases, the car will be transporting a bowl of rising dough, for focaccia of course, and a tub of ricotta to make the above-pictured whipped ricotta, which gets drizzled with both honey and olive oil, as well as crushed pistachios. It's exceptional. Later that evening, we'll sip on David Lebovitzโs tangerine spritzes while making resolutions in...