Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Paula Wolfert's Genius Polenta, Homemade Ciabatta, Carrot-Ginger Soup & More Recipes to Make This Weekend
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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 crème fraîche and persimmons, which I will write more about soon. It was a blast to be back in the city, highlights including the baguette I brought home from The Bread Room — highly recommend! — and the dumplings at Kalaya, where we ate for dinner one night... they were tiny and delicious and so very cute: This weekend, I plan on making more soup and bread. Yesterday, I got started on this ciabatta:
And I'm so looking forward to dipping it...
... into a bowl of Carrot-Ginger Soup:
I hope you all had a great week. Find a few more recipes to make this weekend below 👋 Review of the Week
"What a great recipe! I will no longer be soaking my beans, this method was great! Such a delicious soup, enjoyed by the whole family." — Amy Paula Wolfert's Oven-Baked PolentaFriends, it's time! Time to put polenta under everything 🎉🎉🎉 Many of you already know of the genius of Paula Wolfert's Oven-Baked Polenta, 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 — the mixture will not look emulsified. Transfer the pot uncovered to a 350ºF 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: For this recipe, you need 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. And to serve with your polenta... Slow Cooker Gigante (or other white) Beans One-Pot Sherry Vinegar Chicken This is another fun polenta dish: Roasted Mushroom Polenta Bake:
Popular Right Now🍞 Sourdough! 🍞 Every January, out come the starters from hibernation and on goes the oven. The three recipes below are among the most popular on my site right now. Reminder:
You Are Loving These 3 Recipes... PS: ALL the popular recipes right here → Popular Recipes 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! 🙏🙏🍕🍕🥗🥗
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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. This week, I became obsessed with the idea of making giant sandwich rolls for giant sandwiches. Inspired by Jim Lahey's bread recipe, I cut back the yeast, changed the hydration, and used cold water in an old overnight sandwich roll recipe. And after the first rise, I let the shaped loaves rise for 3 more hours before baking them. For the effort, the crumb is surprisingly light and airy: And it made a great giant sandwich: But I'm still fiddling with the recipe. If any of you...