Archives for October 2013

Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes

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 cups) chicken stock 8 ounces acini di pepe noodles […]

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 […]

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 water, yeast, and the salt. Mix in the flour […]

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 leaf-lined street. I clutched a […]

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 cloves garlic 1 cup dry […]

Menu Planning with the Kids

The what, why, and how of getting your kids involved in menu planning and the discussion of daily meals. I am in the kitchen, bent at the waist with my head tucked inside the refrigerator. Our fridge is always stuffed full with the season’s produce, wrapped in plastic or teetering in bowls. Each week I […]

How to Build a Better BLT

The basics of building a better BLT sandwich from the type of bread to the thickness of the tomato slice to the variety of lettuce you opt for. Yes, there are rules. A BLT is not a hard sandwich to master, and nearly everyone has the ability to figure out how to slap bacon, lettuce, […]