Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Raw Asparagus Salad + A Favorite Grilled Chicken, Simplified | Also: Rhubarb Custard Cake & More
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Friends, hello. Earlier this week I went to the little farmer's market in Schenectady in search of fresh peas and snap peas for a salad. I found neither but returned with beautiful bundles of both asparagus and rhubarb. On the same day, one of you β hey Richard π β dropped off a bunch of freshly harvested homegrown asparagus, and it seemed the universe was telling me to make Joshua McFadden's raw asparagus salad with walnuts, lemon, and bread crumbs. And so I did. Friends, this is such a good one and such a perfect time of year for it. Every time I make it I am reminded of the passage in Six Seasons in which Joshua explains how he hopes every dish he creates tastes βlike a potato chip,β meaning it should be βso tasty and savory that you canβt help but take one more biteβ¦and then another.β This is what happens with this salad. Incidentally, this week we broke out the grill and made this grilled chicken breast recipe, which calls for a brief brining in a salt-and-sugar water bath. Pressed for time, I skipped the brining and plunged the pounded breasts directly into the very simple marinade, then stuck the bowl in the fridge until dinner time. The breasts turned out as juicy as ever and my children gobbled them up, which made me wonder if brining is really necessary, especially if the breasts are on the small side and pounded thinly? I may have to do a side-by-side comparison to determine that answer, but as of today, it's shaping up to be a brine-free grilling season ππ Wishing you all a wonderful weekend. If you're looking for some sweet treats to bake, I have a few ideas below.
Springy Snap Pea SaladIn Friday's pizza newsletter, I wrote about a springy snap pea salad inspired by one I had at Che Fico in San Francisco last month. Get the recipe here:
Sweet Treats To Bake This WeekendβLemon-Blueberry Sconesβ βMixed Berry Galetteβ βRhubarb Custard Cakeβ βButtermilk Blueberry Breakfast Cakeβ βLemon-Ricotta Pound Cakeβ βLemon-Blueberry Dutch Babyβ In Case You Missed ItThese crepes are made with a mix of buckwheat and rice flour, and the batter, unlike that for many crepe recipes, does not require resting before use. The batter is on the high side hydration-wise and low side egg-wise, and this is why I love it so much β it creates an incredibly thin, lacy, and light-textured crepe.
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. I hope you all had a wonderful holiday weekend. We are back from Vermont, and I am missing sitting on my cousin's screened-in porch admiring the view. This week I worked on a rosemary-olive sourdough recipe (using this recipe as a base), and while it was a little heavy, it was very tasty. More on this soon: I also put together a little Mother's Day gift guide. A few things Iβm excited about include the seasonβs latest cookbooks as well as this bright blue tortilla press (so...
Friends, hello from Vermont, where green mountains and dogs abound! We arrived at my cousin's house yesterday evening with dinner in tow for 20 people: four baked pastas (assembled but not baked), large-batch Caesar dressing with many bags of Romaine, focaccia, and two almond tortes, which my sister, who does not like to cook or bake, whipped up yesterday morning. We baked the pastas upon arrival, assembled the salad while the pasta baked, and warmed the focaccia while the pasta rested. It...
Friends, good morning. As I type, snow is falling, the third time this week, and while I should not at all be surprised having lived in Upstate New York for a decade now, it's still, well, I don't know: disappointing? What is not disappointing is discovering that my favorite baked steel cut oatmeal can be made eggless (pictured above). As most of you know, I don't avoid eggs, but I often receive questions about replacing them in recipes, historically for allergy reasons but more recently for...