2 tablespoons extra-virgin olive oil 1/2 cup finely chopped leeks 1 cup chopped rainbow carrots 1 cup chopped radishes 1 cup chopped celery 2 cloves garlic, minced 2 bay leaves 1 tablespoon fresh thyme 1 tablespoon oregano 1/2 cup dry white wine, optional 3 quarts (12 … [Read more...] about Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes
Archives for October 2013
Pain d’Epi {Wheat Stalk Bread}: The New Artisan Bread in Five Minutes a Day
A recipe for making pain d'epi or what stalk bread loaves, as well as a photo tutorial on how to cut the loaf. (Recipe from The New Artisan Bread in Five Minutes a Day.) It is my life's goal to do as little as possible. Let me rephrase. It's my life's goal to spend as little … [Read more...] about Pain d’Epi {Wheat Stalk Bread}: The New Artisan Bread in Five Minutes a Day
Baguette Dough for Pain d’Epi
3 cups lukewarm water (680 grams) 1 tablespoon granulated yeast (10 grams) 1-1.5 tablespoons kosher salt (17-25 grams) 6 1/2 cups bread flour (920 grams) *see below for substituting all-purpose flour To a 6-quart bowl or bucket with a loose fitting lid (not airtight), add the … [Read more...] about Baguette Dough for Pain d’Epi
Back to Basics: Garden Vegetable Beef Soup
A hearty, made-from-scratch beef soup recipe packed full of garden vegetables just in time to warm you up from the cool autumn air. I kissed my kids on their way out the door, closing it tight behind them, their small bodies wrapped in extra layers making their way down the … [Read more...] about Back to Basics: Garden Vegetable Beef Soup
Vegetable Beef Soup
2 tablespoons olive oil or other cooking oil of your choice (butter, tallow) 1 pound beef stew meat cut into 1" chunks (e.g. chuck roasts, bottom or top round roasts) 1 large onion, diced 2 cups sliced carrots 1 cup cut green beans (1.5"-long pieces) 1 cup diced celery 2 … [Read more...] about Vegetable Beef Soup