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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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. I'm popping into your inbox today quickly with a reminder: If you make your pizza dough tonight, you can have a pizza party tomorrow ππππ And if you're having a pizza party, have you considered making pan pizza? And specifically grandma pizza? I can't sing its praises enough: The focaccia-style dough is effortless to make. It does not require delicate handling or skilled shaping. No parbake. You can assemble the pizzas hours ahead of time and bake them as needed. They reheat...
Friends, at last, the morning buns are here βοΈβοΈβοΈ This week, I ran two experiments. Up first: assembling the pan of buns, storing them in the fridge, and baking them in the morning. The result? Success! β You do still have to remove the pan from the fridge at least 3 hours before you plan to serve them to allow them to fully proof and bake, but you could always remove the pan, then return to bed. Second, I sped up the timeline: On Thursday night, I mixed the dough, chilled it for 1 hour,...
Friends, good morning. It's shaping up to be a beautiful sunny Saturday, and I am so looking forward to it. βοΈ Let's get down to business. This week, the morning bun experiments continued, but before I post the recipe, I need to make one more batch, mostly to figure out how to actually make the buns so they emerge in the morning. I don't think it will be hard, but right now, they may as well be called evening buns. This week, I also finally updated this simple sourdough bread recipe, which...