Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
"Perfect for Game Day" π₯¨ Plus: Addictive Roasted Cauliflower, Butternut Squash Soup, No-Knead Bread & More
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Friends, good morning from Long Island (again!) βοΈ I hope you all had a week as glorious weather-wise as we did here in Upstate New Yorkβbright blue skies every day, crisp mornings, warm, sunny afternoons, the most perfect walking weather... I'm dreading the season's end. This week, I made progress on both the morning buns (above) and the chocolate croissants (below) using this cheater's croissant dough recipe. The overall feedback from the family on the chocolate croissants? Too much chocolate. Too much chocolate in the chocolate croissants! True story. I will try again, but in the meantime, I've added the method to the notes section of the recipe, because I liked their size, shape, and overall texture. It's almost there. The morning buns, using the filling/coating recipe from Tartine: Revised Edition, which calls for a quarter cup β a quarter cup! β of orange zest, are so, so tasty. But I'm having a hard time getting the bottoms to cook evenly and completely... ... without the tops burning: More experiments to come! Friends, I'm wishing you all another beautiful fall weekend (though I think the rain is coming). As noted, I'm on Long Island with my youngest for soccer. As always, I'll be spending any free time on the hunt for good bagels. More soon π₯―π₯―ππ
PS: Yesterday we celebrated Graham's 15th birthday. My mom made the cake (angel food cake with strawberry whipped cream frosting): PPS: The cake my mom made 15 years ago when she came to visit when Graham was born: Teddie's Apple Cakeβ
Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βSuper Easy Homemade Soft Pretzelsβ "This was my first ever attempt at making soft pretzels. They were DELICIOUS!! I used salt and butter for the first batch and, for the second, I added everything bagel seasoning. Served them warm with nacho cheese, cream cheese, mustard, and marinara for dipping. A TOTAL HIT!! Perfect for game day!" β Melissa 7 More Recipes to Make Right NowAddictive Roasted Cauliflower: Toss cauliflower florets with extra-virgin olive oil and salt, then roast at 425ΒΊF (convection if possible) for about 40 minutes, tossing once after 30 minutes. That's it! It's divine. βRoasted Butternut Squash and Garlic Soup and maybe...
... a loaf of Jim Lahey's No-Knead Bread to enjoy it with?
βOne-Pot Lemon Orzo Chickenβ
βSweet Potato Quesadillasβ
βNo-Knead Maple-Oat Breadβ
βCrispy Charred Brussels Sprouts with Pomegranate Butterβ
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:
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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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PS: All previous editions of this newsletter are available 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. This week, I had so hoped to make progress on the Tartine morning buns I shared last week, but I got distracted. Shortly after sending the email, one of you asked if the cheater's croissant dough could be used to make Christmas Star Bread, and shortly after that, the chocolate I ordered to make chocolate croissants arrived. So I made a double batch of dough... But that's as far as I got. The experiments will continue this week. The real distraction this week was last night's...
Hi Friends, Remember that cheater's croissant dough recipe we made in early summer? This week I used the dough to make morning buns, following the recipe from Tartine: Revised Edition, and while they didn't immediately transport me back to my favorite cafe, they turned out very well, and the children were very, very happy. The buns reheated well on multiple mornings, and with every reheat, the kitchen filled with the smell of cinnamon and orange zest. Heaven! I'm hoping to post the recipe...
Friends, hello! A few weeks ago, after I shared my struggles with this cornmeal galette dough recipe, a few of you, incredibly, made it anyway and shared your experience in the comments and via email. Inspired by your positive notes, I revisited the recipe, and after a few trials, I found the solution ultimately to be simple: decrease the cornmeal and mix the dough slightly more aggressively. I made a video, which I think is the best teacher for these sorts of recipes, and I updated the post:...