I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times … Continue reading A Life-Changing Loaf of Bread (Redux)
Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex.
Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new. Continue reading “Three Bean Salad, Redux”
If my extended family’s eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters. It’s not as if this matters or that I need some sort of familial approval for my love of the beast because I don’t. I claim it as my heritage after all but I’ll just say it anyway for clarity, I…love…pork. I love pork for its possibilities, its versatility, and most importantly, it’s flavor. From snout to hocks or bacon to ham there are more uses for the … Continue reading Seasoning with Pork: Polenta with Peas and Pork Sausage
Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although … Continue reading Chicken, Sausage and Red Pepper Paella
This dish has a history that is connected to two other dishes. The two dishes were last summer favorites and they were a pesto recipe from Saveur magazine, Trofie al Pesto, that called for green beans and potatoes. It is, and still is, by far my favorite Italian pesto dish. The second dish comes from Momofuku, a favorite cookbook, and it is a recipe called Scallion Noodles.
What both dishes do is chop or process the pesto ingredients fine enough that when tossed with hot noodles they cook. One of the things I don’t like about most pesto dishes is the raw garlic taste that you carry with you the rest of the meal and maybe even the rest of the day. These two recipes have solved that problem.
The pesto created here carries on with the finely chopped tradition but is also packed with a little more unami by its use of the traditional Thai flavors of fish sauce and lime.
If you want to round out this meal a steamer tray full of potstickers and a Thai style salad would definitely do the trick. Continue reading “Thai Pesto with Brown Rice Noodles”
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these breads but at the same time it is nice to have a tried and true everyday bread. A bread with some shelf life, a bread that little kids like and one that is good with which to make a variety of sandwiches.
For me this is that loaf. It debunked the idea that my two girls would only eat white bread. They love it. It fits into my notion that I won’t make bread that isn’t at least 75 percent whole wheat. It makes two loaves that will be around just long enough that you won’t need to throw it out because it is old.
Be sure to buy a fine grind whole wheat flour and make sure to buy it at a store with high turnover of its whole wheat. Countless times I have brought a bag home only to open it and it is rancid. Whole wheat flour should smell like a wheat field not rancid oil or some other off smell.
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hour before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would. Continue reading “Farmhouse Whole Wheat”
White beans and tuna have always been combined in salads and pasta and have long been purveyor’s of pantry dinners in Italy. I have taken up the habit of pantry pasta myself and while I don’t keep many canned goods … Continue reading Tuna with White Beans and Spaghetti
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head … Continue reading Stems and Seeds
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are another wonderful addition … Continue reading White Wheat Berry Salad with Fresh Beans