Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
One Last Cherry Tomato Recipe To Make Right Now π π Corn Cob Stock π½π½ Plus: A Cinnamon Sugar Focaccia Update
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Friends hello, We may be two days away from the official start of fall, but we are still many weeks away from the end of tomato season. If you mentally have not moved on to apple and squash season β I'm trying! βhere's one more recipe to add to your must-make-before-it's-too-late recipe list: one-pot baked ziti. β You'll need 1.5 pounds of cherry tomatoes, some garlic, olive oil, and any tubular, ziti-like dried pasta you like β I have been really liking mezzi rigatoni (which I use in this other baked pasta, too). You'll also need parmesan, mozzarella, and fresh basil. The ingredient list is short and the effort is minimal, but the reward is considerable: a big pan of comfort, tasting fresh, hearty, and satisfying all at once. We all gobbled it up over here, and I hope you will, too.
PS: Since posting this cinnamon-sugar focaccia recipe last weekend, I updated the recipe to add an optional cold second proof: after you fold the dough with the first layer of cinnamon and sugar, you can stick the pan back in the fridge until you are ready to bake. On baking day, you'll remove the focaccia just one hour (as opposed to 4) before you plan on baking it. The method works beautifully!
β Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βLeblebi (North African Chickpea Soup)β "This was very simple and very good. I doubled the cumin and used a generous amount of paprika. Gobbled it up with some jasmine rice. Delicious!" β Laura M. Corn Cob StockSeveral years ago, after making Samin Nosratβs five-ingredient corn soup from Salt Fat Acid Heat, a Reader pointed me to Deborah Madisonβs curried coconut corn soup, which employs the same technique: making a stock from the stripped corn cobs and water. Itβs a brilliant and simple technique that provides tremendous flavor in a very brief amount of time. In Deborahβs soup, the stock gets added to a pot of sautΓ©ed onions, corn kernels, spices, coconut milk, cilantro, and lime juice. I included the link to the recipe in last week's newsletter, but I'm sharing it again, because I made it this week and was reminded by how much I love it: itβs full of texture, spiced but not spicy, and naturally sweet and tart thanks to the corn and lime. Coconut milk lends a subtle richness and creaminess, AND it just happens to be vegan. It's such a good one this time of year. I hope youβll agree. 5 More Recipes to Make Right NowβA Better Way to Romesco: About this time last year, I discovered this easier way to make romesco (no peeling of peppers required), and I've never looked back. It is so, so tasty...
... on its own as a dip with veggies or bread, or beneath mounds of charred vegetables like broccolini or cauliflower:
βRoasted Eggplant Lasagna: Make some sauce: like this one, this one, this one, or this one. Then get layering π
β βHolly's Challah: My friend Holly taught me this recipe, one she learned from the wife of a rabbi many years ago... ... it is so much fun to make, and so, so tasty π―
If you're feeling apple season, this would be a great way to start the weekend: Apple Dutch Baby:β βNo-Knead Maple Oat Bread: Another fall favorite; makes excellent toast, too π
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PS: ALL the popular recipes right here β Popular Recipesβ Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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β 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.
Friends hello, When I first saw variations of cinnamon-sugar focaccia circling through my social media feeds, I thought: Why?! Can't we keep focaccia as it is, oily, salty, and rosemary-flecked, perfect just the way it is? I felt grumpy watching the videos of bubbly dough being brushed and dimpled with cinnamon-sugar butter baths and drizzled with milky glazes. When I received comments with questions about how I might adapt this focaccia recipe into a cinnamon roll, I would reply: Don't know!...
Friends hello, Last week, one of you (hi Lauri π) emailed me sharing a solution to the overdone-at-the-edges-but-needs-more-time-in-the-middle problem that arises when baking crackers, specifically these sourdough discard crackers: Crediting a Cooking Light cracker recipe from years ago, Lauri wrote: "After rolling, scoring, and seasoning, Iβve been sliding the parchment onto upside-down sheet pans and baking them at 325. It works fabulously!!" I tried the method immediately as I had a vat of...
Friends hello, Earlier this summer, I shared a recipe for this charred cherry tomato salsa. It was something I started making this time last year, when the local sun golds abounded everywhere, from my little co-op two blocks away, to all the farmers' markets, to friends' gardens. But by the time I got photos and a recipe together, sun gold season was nearly over, and everyone, I feared, had moved on to butternut squash, cauliflower, and Brussels sprouts. So I waited to share the recipe till...