Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
The Loftiest Loaf ππ
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Friends, hi, how are you? Thank you for your kind notes after last week's letter. On Sunday, I drove 9 hours from Pittsburgh back to Ella's school. We spent the night in a hotel, and in the morning we parted again. No tears! Progress. In the spirit of goodbyes and first days of school, a few of you sent me this WSJ editorial. It's beautifully written and made me weep. Can't recommend it enough π€£ This week, I baked this sourdough sandwich bread using the same technique several of you have recommended to me in recent months: covered with another loaf pan (photo above) for 30 minutes, then uncovered for 15 minutes or until evenly golden brown. I have never covered any of my loaf-pan breads while baking, and I have never been dissatisfied with how they bake, but I gave it a go anyway and ... ... was so pleased with its loftiness! The extra steaminess created by the lid must allow for greater expansion. Such a great tip π I haven't tried it with this non-sourdough sandwich bread recipe, but I imagine it will work, and I will update the recipe once I try. Anyway, Friends, this week we got back to it: I made tacos for the first time since in months, Aunt Rene's chicken, and this pasta bake. I miss summer, but routine is nice, too. I've shared a few back-to-school staple recipes, both for mornings and evenings, below. I hope you all are well.
PS: If you need a garlic- and onion-free tomato sauce for allergy reasons, I can't recommend this one enough: 5 ingredients, astonishingly simple, so very tasty. I used it in this pasta bake this week:
Review of the Week
βοΈβοΈβοΈβοΈβοΈ βHolly's Challahβ "Incredible challah. Iβve been making challah for 20 years, and this has now replaced my favorite recipe." β Elke PS: If you need help shaping a round challah:
Back To School StaplesβSimple Soft Sandwich Breadβ
βLarge Clump Granolaβ βHomemade Muesliβ
βOne-Pot Baked Zitiβ β3-Ingredient Chicken Cutletsβ
βHoney-Soy Chickenβ
βOne-Pot Curried Chickpeasβ
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.
Oh Friends, where to begin? On Monday, we dropped our oldest, Ella, off at boarding school. Even though I knew I would be picking her up two days later for a hockey tournament, those two days felt interminable. For the past 6 months, as the prospect of her leaving became more real, I've often found myself thinking, "It's going to be great!" And I truly believe this. But I bumped into a friend at our little co-op on Tuesday, and she asked me how I was, and I said: "Great! Everything is great."...
Friends, good morning. Earlier this week, needing to put one lone, large eggplant to use, I "oven-fried" it, using a favorite old recipe from America's Test Kitchen. The beauty of the recipe is that the breaded eggplant rounds bake on a preheated baking sheet with a very small amount of oil β there is no standing at the stovetop, frying batch after batch. The oven-fried eggplant rounds ultimately get smothered in sauce and cheese if you make ATK's full recipe for eggplant parmesan, which I...
Good Morning, Friends. A few weeks ago, after I shared here that I had made zucchini Scarpaccia and was dissatisfied with its texture, my friend Caroline texted me: "I'm obsessed with Scarpaccia. Such a good use of all the zucchini. I make a double batch every weekend and snack on it all week. One of my favorite summer recipes." She sent me a photo... ... and a link to the recipe she uses, noting her changes: she omits the breadcrumbs, uses a sheetpan (as opposed to a 9x13), and bakes it for...